mistysj

Is Prilosec a proton pump inhibitor (PPI)? A PPI like nexium works in a totally different way from an antacid. Many of us need a PPI at least for the first 6 months, if not for life. Some of our stomachs make the same amount of acid as they needed when we had our full sized stomachs.

Lots of people don't dump with RNY and of the people who do, it can wear off over time. Wouldn't it be disappointing if you got it hoping sweets would make you sick, only to find out they don't? Regardless if the surgery you have, you will likely need to learn to control your sweet tooth on your own.

I got the flex because I wanted to wear a watch too, and it's smaller. I wear it on my dominant band, but you can tell it you are doing that on the settings and it will account for it. The flex is waterproof so you can technically wear it while doing dishes etc, but it can get a bit funky so don't. Also don't wear it super tight. Your skin needs to breathe. I actually prefer to wear it so the clasp is on the top of my wrist and the sensor is underneath. It fits me better.

Enjoy each change as it comes along. Use these boards for support. Try new recipes -- even in the liquid phase! Check out http://www.bariatricpal.com/forum/1052-recipe-sharing/ Read some good books. I always recommend "Emotional First Aid Kit" and "Success Habits of Weight Loss Surgery Patients"? Both of which are available as paperback or ebooks. Always be learning. Use the first 6 months to really learn about your surgery, your body, exercise, and the way you want to live the rest of your life.

You can also go into your settings and turn off a bunch of the nutrients If you don't care about them as much. It was doing my head in trying to get all of the numbers perfect.

Check out this thread for heaps of trouble-free surgeries: http://www.bariatricpal.com/topic/218686-anyone-have-a-relatively-easy-recovery-story/

Hi to all of you who are avoiding dairy! There is now a new section of the Recipe Sharing forum just for you. Please follow this forum and share your favorite dairy-free recipes! http://www.bariatricpal.com/forum/1059-non-dairy/

Hi gluten-free folks! There is now a section of the Recipe Sharing forum just for you. Please follow this forum and contribute your recipes for others! http://www.bariatricpal.com/forum/1061-gluten-free/

Vegetarians, vegans, raw-foodies, there is now a dedicated recipe-sharing forum for you. Please follow it and please contribute your recipes! http://www.bariatricpal.com/forum/1060-vegetarian-vegan-raw-foods/

For future reference you can follow a thread without posting to it. If you are on the website click the Follow button while viewing the thread. If you are using the mobile app, click the arrow at the top right and select Subscribe.

This could be a soft or regular food but I'm putting it in regular because it is a side dish with no Protein. But I get a craving for it and it's worth it about once a week. You could add summer squash too but I find it covers up the mushroom taste which is what I really want. This is absolutely beautiful with morels if you are lucky enough to have some. Ingredients: Mushrooms, whatever kind you want and as many as you want. I do 3-4 white mushrooms for a single serve. Half as many onions by weight, or as many onions as you like (none if you like). I do half a small onion for a single serve. Half to 1 tbsp butter, oil, or margarine (butter really works best, with oil you need to watch the temperature). Use more if you are making a lot. Slice the onion into rings and slice the rings in half. Slice the mushrooms into relatively thick slices. Maybe 3-4 slices per mushroom depending on the size. Melt the butter in a heavy frying pan on medium-high and turn down the heat to medium. Add the onions (they should quietly sizzle but not go crazy -- if it's too loud they are too hot). and sauté until translucent, stirring often. Add the mushrooms keeping them in a single layer. Let them cook for 3-4 minutes until they start to shrink (this is called sweating them) and change color. Flip them over. They should be golden on the cooked side. Turn off the heat and let cook 2-3 more minutes. Sprinkle with salt and eat ASAP. If you had butter left in the pan that didn't get absorbed, use a little less next time. You really don't need much.

This is the top of the Recipe Sharing section: http://www.bariatricpal.com/forum/1052-recipe-sharing/ I will move this thread to the Purée sub-section and anyone who is subscribed will still be subscribed.

Please check out the link in my signature to see a lot of different diet guidelines for post-op from reputable surgical practices. I'm sorry you are not getting much guidance. Look for the Australia Sleevers thread too for more local support. It is under Support Groups / Local / Australia.

It got a facelift and a new location. You can add the forum to your favorites so you can find it more easily. We are trying to organize the recipes by food stage and I have worked backward to last July so far! We moved it to the General Surgery section because all of the surgeries have similar food stages and rules.

This is such a helpful thread. Do you guys mind if I move it to the purée recipes section?

Planning my meals and sticking to my plan. Drinking my Water.

There are different parts of the stomach. The upper curve is called the fundus and it is the part that is really stretchy. That's the part that is removed with the sleeve. With the RNY, the pouch is made using mostly tissue from the fundus. The pouch starts out about the size of a walnut, but is quite prone to stretching. You will see lots of people who have not taken care of their pouch complaining that they can eat a lot when they are several years out. They can have surgery to tighten the pouch back up. Also the opening from the pouch into the roux limb can stretch too which means food can exit the pouch more quickly than is ideal. This may make the RNY sound like a bad surgery but it is not. You just need to be very aware of "pouch maintenance" and be aware that over time you will have increased capacity. Just because you can eat more does not mean you should. With the sleeve, you start out with an extremely small capacity because of swelling. You can only hold a couple ounces for the first several weeks. The swelling goes down and you can hold more at around 6-8 weeks. Then the sleeve starts to "relax" by about the 6 month mark and you can hold half a cup to 2/3 of a cup. By the 2-year mark the sleeve is as big as it will probably get and people seem to hold about a cup, depending on the food. So yes the sleeve's capacity increases too but it is not made from a very stretchy part of the stomach so it can only go so far. The sleever's long term struggle is keeping the carbs on the low side because carbs tend to be sliders for many of us. For instance I could eat a whole lot of chips or crackers but can't eat more than 60 grams of lean Protein. Also it is becoming clear now that sleevers do need to take supplements because we do appear to have some malabsorption. Rather than choosing whether to take supplements based on your surgery type, it is better to have your levels tested regularly and take what you are short of. Two books that are great to read no matter what surgery you choose are "Success Habits" and "Emotional First Aid Kit." Regardless which surgery you choose, find some long-term successful vets here and learn from them.

Odd! It was off. Thanks!

I can't see my signature or anyone else's in the app now. I used to be able to click a message to see it rendered in HTML and it would show me the signature too, including tickers. I thought maybe I had screwed mine up, but I can't see any. I can see them in the website.

I think I could have lost faster. I have not been very extreme with myself. I am trying to make this a lifestyle not a crash diet. So some people have lost heaps faster but I am hoping I will give myself enough time to get really comfortable with my new lifestyle and that I will be able to sustain this for a lifetime. People don't realize in the beginning that while losing is easier with the surgery, maintaining is mostly YOU. Especially it is up to you to fill up on protein because most of us can eat and drink a lot of carbs.

It can be a symptom of pruritis, which can be caused by your liver making more bile than you need. It could also be an allergy. Or just a skin problem. Speak to your doctor about it.

FYI the sleeve resolved my type 2 diabetes. I am 8 months post-op and have a non-diabetic A1C. I am actually sitting in the doctor office right now having the two hour glucose tolerance test to prove I don't have diabetes anymore and take it off my record. I have not had a glucose reading over 4.8 since I woke up from surgery, have not had to take metformin. Mostly my glucose readings are around 4.2 now. That is mmol/l but I think it is around 80 mg/dl (the system used in the US). These are non-diabetic numbers. One downside to RNY is the part of the stomach left behind is very prone to stretching. Several years out many RNY patients can eat a normal sized meal. Of course the sleeve doesn't have a lot of data about patients more than 10 years out. They are both good surgeries. You need to research the hell out of it and make a choice you are comfortable with. None of us can or should try to make up your mind for you.

You will find heaps of info about the sleeve on the sleeve forums here. If you are using the website, you can click Forums at the top and choose All Forums. The sleeve is the first section of forums. There is also the Big Book of the Gastric Sleeve, written by Alex Brecher. You can use the search feature here for "sleeve RNY" or similar terms and find tons and tons of threads discussing the pros and cons. Naturally the people who had sleeve will be pro-sleeve and the people who had RNY will be pro-RNY.

I had mine removed 6 months post-op. Ain't no bug thang.

GG is on holiday. Butter has been traveling too.