Donna4545

OK, now that I've whined and moaned, I pulled out the info from the bariatric program and found the following: I can have a 1 cup salad in addition, and I can make my own dressing for it--woo! So I got up and went to the store, and got a brainstorm while I was there--I can season my meat any way I want--so why not with pico de gallo (chopped raw garlic, onion, tomato, cilantro)? I'm getting excited about dinner. I picked up some asparagus that I'm going to dress with a ginger vinagrette. I just need to get over myself lol, and get creative with it!

The pre-op diet (Day 5) is driving me insane, but I am doing it.

My pre-op diet is driving me insane! I'm HUNGRY and I've got 9 days to go before my 7/14/10 surgery. Arrgghh! Is anyone else having this issue?

I see people post all the time about the first month, and a pound a day is NOT something to be depressed about? When was the last time you lost 15 lbs so fast? Put the scale away for a while and eat exactly as your doctor directs, and get your fluids in. It will get better.

Yes. BCBS North Dakota. State Employees PERS policy.

Well, did you eat a sensible diet? If so, why not tell your doctor. Otherwise, he's just telling it like it is.

I have heard people say that you have to mix the protein in a few tablespoons of room temperature water first, before putting in the hot water to avoid problems.

Very low carb. 2 snacks of 1 oz string cheese are allowed.

My July 14th surgery date is getting closer, and I'm starting to ease myself into the pre-op diet (2 shakes and an Atkins-type dinner). The sugar free DaVinci syrups that I found online make the protein shakes less monotonous. I got these flavors out of the about 50 they have: Kahlua, coconut, pineapple, Amaretto, Creme de Menthe, Egg Nog. I'm using IsoPure zero carb protein powder in vanilla (as a base for my flavored syrups) and in Banana Creme (same). They mix excellently with water--no lumps. I've also gotten Inspire brand Cinnamon Cappucino protein powder, but the taste is mild so I have to add syrup, and it doesn't mix up quite as well, but it's ok. I recommend the Supplement Warehouse website for everything--best prices I've found, including the syrups, protein/soup mixes, and chewable/sublingual vitamins. The Atkins Advantage ready to drink shakes are ok, but I can see they are going to get boring fast so I'm glad I got the powder/syrups. I also bought 2 oz. cups, 2 oz. ice cube trays for freezing purees, 4 oz. ramekins, and toddler silverware and bowls. I tried out the toddler silverware and I definitely recommend doing this BEFORE surgery because you will have an emotional reaction to eating in different amounts. It took me about 10 minutes to process the anger I first felt using a tiny fork--it's like my id was saying "why is this necessary", and rebelling but I got over it. I had these weird anger flashes, it felt like my inner 2 year old was acting up. I also got 4oz containers of Gerber Apple Juice for post-op. I feel like I'm all set. I'm not scared, and I'm not excited--I'm more in the middle--a little disbelieving that it's actually going to happen. I got the final medical clearance from my primary care doc, paid my $500 co-pay, and I'm ready for rock and roll. I don't have any relatives or friends here since I moved here for a job not yet a year ago so I'm doing this on my own. I feel confident I can do it. If anybody wants to correspond/chat/email I'd be glad of the contact, as I'd like to hear how other people are handling their July surgeries.

Try this--it's like a mushy deviled egg thing. Makes 4 servings 4 medium eggs, boiled Dice eggs and put in food processor with 2 TB low-fat mayo, 1 tsp dried minced onion, 2 tsp Dijon mustard, 2 tsp paprika, salt and pepper to taste. Puree it, divide into 4 servings, and mush out! 95 calories; 6.6g protein, 3.8 carbs.

Lou, my 2 week pre-op diet is an Atkins Advantage shake for breakfast and lunch and 4-6oz lean meat and a non-starchy vegetable for dinner. It's pretty basic. And water. I think I'll be ok with it. I'm trying to get used to taking my vitamins, too. So many habits to change--the not drinking while eating is going to be hard, but I'll do it. I've come to the conclusion that I can do anything. :-)

I've got a WLS cookbook with some yummy pureed recipes, so I plan to use a small food-processor/chopper for that. I have an immersion blender for soups, and a shaker bottle for shakes, so I didn't see the need to buy a regular blender.

My surgeon said no straws because it makes you gulp--too much liquid too fast. I'm not going to use straws because I respect my surgeon's advice. I want to do everything "right". I know other doctors may advise otherwise.

I researched, and soy milk brands have different amounts of carb in them. I found a low carb soy milk that I plan to use. Some people are lactose (milk sugar) intolerant after surgery so that's probably why your surgeon is saying soy. I'm hypothyroid and haven't had a problem with synthroid interference, but then again I'm also drinking soy in moderation--not every day.

On the meat being dry--try cooking your meats in a pressure cooker with stock. It makes them really moist and falling-apart.

I get sleeved July 14th and have already started making size adjustments. I bought toddler silverware--it really changes your mindset. I also got toddler bowls, 4 oz. ramekins, and 2 oz. cups. I plan on using saucers as plates. I'm starting to experiment using this stuff and I've found there is definitely a mental component. The first time I used the toddler fork I got angry--lots of different reasons, but it was something so deep seated I'm glad I tried it BEFORE surgery so I could work through it in advance--I was over it in 10 minutes, though.

My 2 week pre-op diet is low carb protein shakes for breakfast and lunch and an Atkins-type dinner of lean meat (4-6oz) and a non-starchy vegetable. It sounds doable, I'm kind of easing into it a couple of days early. The best thing I did was get IsoPure zero carb vanilla protein powder and a bunch of DaVinci sugar free syrups in different flavors (they have about 50) so I won't get bored with the shakes. The Isopure powder mixes perfectly with water (and it tastes 10 times better than their ready to drink stuff).

Wow-I had an upper GI a couple of weeks ago and had no problems at all--you all are making me feel very lucky! I do know one sure fire stool softener--drink mineral oil--yep, plain mineral oil. It will make anything slide out of you.

What was your pre-op diet like? It certainly looks like it worked! I'm just starting my 2-week pre-op diet (2 shakes and an Atkins-type dinner). I hope I can lose as much as you--our BMIs are pretty close. Donna

Congratulations! Tell us what your hospital experience was like!

Lou- Cool--we're sleeve buddies! What's your pre-op diet like? Are you nervous at all? Donna

Can you share what you'll be eating? I'm trying to figure out how to prep. I'm getting sleeved July 14th.

Thanks so much for sharing your experience--I'm getting sleeved in 2 weeks and it really helps to hear what it is like.

I am so glad to hear you won your appeal! Keep sharing, I'm due to be sleeved on July 14th, and I'd love to hear about your hospital/post op experience.

This is the beginning. Age 45, BMI 51; Starting weight 331; Goal weight 150 I live in rural North Dakota, and I have just had my paperwork submitted for vertical sleeve gastrectomy to BCBS this week. The bariatric program coordinator said I should have no problem getting approved, as they are part of a BCBS pilot program. My hospital/program are 100 miles away, so the online community will be my main support system. I have been overweight since age 10. I really ballooned to morbidly obese after age 40. I am absolutely done with diets. I am borderline diabetic, have arthritis in the knees, hyperlipidemia, and polycystic ovary syndrome. I am also taking medication for depression, but it is treated, so I don't feel depressed. I am hopling that my surgery will change all of these health problems. I tried to get insurance approval from United Health Care for a RNY in 2007--it was explicitly excluded from coverage. In 2009 I got a new job with new insurance and here I am. I have accepted the lifestyle changes that will have to be made, so at this point my main concerns are cost, insurance approval, and finding out all I can about life after surgery. I'm a foodie so this is going to be quite a challenge, but I've already found a gourmet bariatric cookbook, so I am going to make this work. I'll post again when I hear something from the insurance. Wish me luck!