Richard Foor

Good Luck to you it's a lot of work and not always easy but in my opinion very worth it.

Sorry typo in the title should be down 160 oh well guess I just have to knock that next 10 off to make it right.

I have been thinking of getting one myself. My grandmother always cooked with the old manual style pressure cooker and I remember some of the best roast beef I ever had in my life. hopefully I can recreate that with one of these new pressure cookers.

Unfortunately it is necessary to try to control the foods you eat because the sleeve won't do it for you, it is easy for the first couple months when the healing prevents you from eating to much. But now you have to make a conscious effort, I realize that is not easy especially when you are stressed, but I find that when i'm stressed I look at how much I have accomplished and how much I don't want to go back to the way it used to be. Good Luck.

Ok, here is my chicken cordon blue recipe that I recently reimagined to make healthier. Start with a boneless, skinless chicken breast and pound flat with a meat tenderizer hammer, weigh and trim down to 4 oz. Take a slice of Aldi's lunch Mate 97% fat free ham and place it on the flat chicken breast, then take a slice of Sargento's Reduced fat Provolone cheese and place on top of that. Roll it. Now take a pack of shake and Bake Panko Seasoning and place the rolled breast in the bag and coat with the panko. Place on a cookie sheet and place in a 400 degree oven for 20 minutes. Relevant numbers are Calories 215, Carbs 6, Protein 33, Fat 6. P.S. forgive the picture with the scalloped potatoes, that was my son's plate from dinner.

Yes I have tried both of those and enjoy them both. Also the Cabot also has a extra light pepper jack cheese which is 70 calories and 8 grams of protein.

Today's Recipe I haven't completely came up with a good name for yet but it is basically a Cheddar Stuffed Chicken breast with Pretzel Breading. So, preheat oven to 400 degrees. Take a Chicken breast and flatten it with a meat tenderizer hammer, trim to 4 oz if you want to ensure the numbers work. Get some Cabot - Sharp Extra Light Cheddar Cheese 75% Less Fat, it's available at Walmart, cut 1 oz and roll into the chicken breast. Next bread it with Shake 'n Bake - Crunchy Pretzel Flavored Coating Mix. Place on baking sheet and cook in oven for 20 minutes. Enjoy. Now for the pertinent numbers Calories 195, Carbs 6, Protein 33, Fiber 0, Sodium 820, and Fat 4.

The numbers listed in the original post were calculated with MFP and included the pretzel breading so the numbers aren't to bad.

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The great thing about buying new clothes postop is that it isn't nearly as expensive anymore and you can shop at the normal stores and find your size in stock. Good Luck.

I had my surgery last December 10th, and while it was different going through the holidays without being able to eat like in the past it was also helpful to get past that time which is classically difficult when it comes to eating habits. I stayed in the hospital for three days then was off work for 2 and a half weeks and started back to work the day after Christmas, essentially making it through that whole time of parties and what not staying home to recover. Good Luck.

I started at 379, and am down to 217 after 11 months. Not quite half my total body weight down yet but getting there.

First off not all Dr. do make you do a liquid preop diet. Personally my surgeon uses a partial liquid diet with 2 protein bars added in a day. He explained this was a. to shrink the liver so as to make the surgery easier to perform, and b. to prepare you for the first couple weeks post op when liquid diets are necessary to prevent damaging the suture line. Good Luck.

I have lost over 160 pounds since having surgery in December of 2012, I do have skin issues, but by making sure I get enough protein in and by doing strength training in the gym as much as possible I have not only not lost any muscle mass but feel that I have built muscle. I am a paramedic by profession and as such need to be able to lift and move people with ease so this was very important to me, but by remaining focused it has worked out well for me. Good Luck.

Here is a quick, easy recipe for chicken Parmigiana. Start for a 4 oz chicken breast, use a meat tenderizer .to flatten out, bread with shake and bake Panko. Place in a 400 degree oven and cook for 20 minutes. Put 2 tablespoons of Aldi's Priano Bruschetta on top of the chicken breast and place back in oven for 3 minutes, Then top with 1 slice of Sargento's Reduced fat Provolone, and place back in oven till cheese is melted and or browned to your preference. Pertinent Nutritional Numbers Calories 205, Carbs 6, Proteins 28, Sodium 725, and Fat 7.

Well, I take 2 oz of canned chicken but it in a microwaveable bowl, add some hot sauce and stir, then add a laughing cow cheese and 1/4 cup of low fat shredded cheddar, mix it all together, place in microwave and cover with paper towel, and cook on high for 2 minutes, stir. Now it can be eaten with a spoon as is or placed back in the microwave for another 2 minutes and it comes out as a crisp which is really good.

One big concern with getting your protein primarily from those shakes is that your body will only absorb as much of the protein as it needs at the time so while the shake has 45 grams of protein in it if your just drinking it for your breakfast and not doing a workout a lot of that protein is just going to pass through and not be absorbed. While I am not completely sure of the facts I know I have heard that passing too much protein through without absorption is also not good for your kidneys. So my personal opinion has always been to limit the amount of protein in any one meal to under 30 usually around 20to25 obviously if your working out you can increase it. Good LUck.

The best suggestion is to first off stop looking at the scale. Try tracking your measurements instead, a lot of times when people feel they aren't losing especially in the first couple months post op, it is because there body is adjusting to the change so instead of straight burning fat it is converting it to muscle which takes up less space for the same amount of weight so you will see your measurements getting smaller. Also, how you feel is much more important that how much you weigh, within the first month post op I could tell I was doing well because I had more energy and felt better then I had ever felt in my life, now I am 11 months out and down 161 pounds. It is easy to fixate on the scale and not even notice the changes that are occurring. Good Luck.

I eat around 900 a day most days. sometimes as much as 1200. This is what I have done since I started tracking calories, I am 11 months out and down 161 pounds.

I actually eat more hot sauce now then I did before surgery and have not had any problems with it at all.

Surgery was December 10, 2012, surgery weigh was 379. Todays weight at 11 months out is 217.6 so that's 161.4 pounds gone.

I wish that was the case. It was a typo should have said 217.6 instead of 117.

I've always tried to keep my daily level of net carbs(carbs - Fiber) to below 40 grams a day.

In those early phases I found it was easiest to use canned meats to get what I needed. You said about tuna, I also used the canned chicken, and underwood deviled ham were a couple good examples. Also Hormel Turkey chili was a good one. Good Luck.

It is most likely just because there is so much less room for air in your belly so any little bit requires to be burped out due to causing discomfort. Perfectly normal for increased burping post op. Good Luck.