shelleybean
Gastric Sleeve Patients-
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Everything posted by shelleybean
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Gastric Sleeve/Bypass Booklet
shelleybean replied to Firefly2's topic in PRE-Operation Weight Loss Surgery Q&A
me too, please! shelleybean75@gmail.com -
Surgery is tomorrow, October 5, 2010
shelleybean replied to TeeElle's topic in Gastric Sleeve Surgery Forums
hey! i had my vsg a little more than 3 weeks ago. How have your first few post op days been? -
Surgery is tomorrow, October 5, 2010
shelleybean replied to TeeElle's topic in Gastric Sleeve Surgery Forums
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My body is in onderland!!!!!!!!!!!!
shelleybean replied to wannalise's topic in Weight Loss Surgery Success Stories
that dress is gorgeous! congrats! -
How many days in hospital for vsg?
shelleybean replied to blessedwithlove78's topic in Gastric Sleeve Surgery Forums
I was sleeved two weeks ago today. The first night in the hospital was a little rough, but as soon as i woke up the next day i was ready to go home. albeit, i did not have 3 kids at home to contend with. do you have someone to help with the baby? 'cuz you will not be able to lift much weight for a while after the surgery. my doctor gave me the option of staying another day, but i definitely did not need it. i actually didn't need the pain meds after that first night either. (but i did take them once or twice at home just to help sleep through the night. good luck! -
I was 'fast tracked' also. I met with my surgeon, he asked how soon i wanted to get it done. I said as soon as possible and two weeks later i was sleeved. Of course, i was self pay and did not have to wait for insurance approval. i'm glad i didn't have to wait to long, i may have freaked out.
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On to pureed foods, need recommendations.
shelleybean replied to katyjones's topic in Food and Nutrition
I started purees this week. I was so nervous to take that first bite! (Well, baby spoon full). How did your bodies react? I blenderized a couple pieces of chicken and it feels a little strange going down. Not like I am going to vomit, but just slightly uncomfortable. Is it too thick? Any ideas? -
did you have to chew to a 'paste-like consistency'? i suppose you could ask the sushi chef to cut the pieces smaller than usual...
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slider food? how many times did you try rice before it was easier to eat?