zephyr

Has any here gone with or going with Geisinger Medical Center, Danville, PA?

Today I am thankful my doctor told me I no longer have high cholesterol, no diabetes, my liver is no longer fatty and my kidneys are good. Praise the Lord!

I started at 245,,,pre-surgery weight was 230 (surgery August, 2012) and now weigh 170 as of July,2013. I'm unable to walk so only get weighed at hospital visits.

I've gone from a size 30W to a 14W.

I'm 14 months out and have not found any foods I can't tolerate. I've been able to eat everything just much smaller amounts.

Wendy’s Chili 2 pounds ground beef 1 can tomato sauce, 29-ounce 1 can red Beans, 29-ounce (do not drain) 1 can pinto beans, 29-ounce (do not drain) 1 cup diced onion (1 medium onion) ½ cup diced green chili (2 chilies) ¼ cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 tablespoon black pepper ½ teaspoon cayenne pepper 1 ½ tablespoons salt 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cover; stirring every 20 minutes for 2 hours. Makes about 12 servings. For spicier chili, add more cayenne pepper

I love "Pure Protein" which can be found at www.amazon.com

It is good. I just recently won a chili cook-off at my church with the recipe. I think it is the BOMB!

Wendy’s Chili 2 pounds ground beef 1 can tomato sauce, 29-ounce 1 can red Beans, 29-ounce (do not drain) 1 can pinto beans, 29-ounce (do not drain) 1 cup diced onion (1 medium onion) ½ cup diced green chili (2 chilies) ¼ cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 tablespoon black pepper ½ teaspoon cayenne pepper; for spicier chili, add more cayenne pepper 1 ½ tablespoons salt Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cover; and stir every 20 minutes for 2 hours. Makes about 12 servings.

I'm 14 months post-op RNY and doing great...no problems whatsoever. To be honest, I don't understand how some gain their weight back after bypass because it is so uncomfortable/hurtful to overeat. One bite over my pouches limit and I hurt bad and vomit. My belly definitely lets me know when I'm approaching fullness. In other words, I wouldn't let the possibility of weight gain deter me from having the surgery. It's really within your control to avoid regaining any weight, in my experience and opinion.

The Wendy's Chili knock-off recipe has been posted to the recipe sharing topic under the food and nutrition forum.

I have a reasonable knock-off recipe of Wendy's chili if you're interested. It's really good.

It's because you are in ketosis. It won't end until your carb intake increases. Ketosis is good it means you are burning fat.

I did it myself. feel free to copy it.

you are welcome

go to user name (top right of screen) click arrow go to my tickers and click then click on edit ticker ...keep clicking next until you reach page where you edit your weight.

I don't understand either.

Surgery date 08/30/2012 and weighed 230.

I was sleeve bound until my doctor pointed out the bypass had better results/chances/stats for curing my diabetes than the sleeve does.

yep really. I have been lucky enough to tolerate everything. Try chili. At 4 mos. I ate a lot of chili.

I eat everything...just very small amounts.

I would think so.

I have never been a breakfast eater. For breakfast I have a vanilla yogurt smoothie. I blend vanilla yogurt with a mixture of frozen blueberries, strawberries, raspberries, and blackberries. I love it.

I drank protein shakes as soon as I was home after surgery. You could call your doctor or nutritionist.

Did you try rebooting your computer?