kulita

I had this when I got up and walked around and spoke to my Dr about it. She had to take me off of my BP meds. Are you on any BP meds? If so that may be the reason OR you may need to up your Water in take. Apparently Lisinopril is an ACE inhibitor which acts with sodium. Once it binds it is flushed out by the kidneys. This makes a lot of sense to me because I was always very thirsty, so I started drink more electrolyte drinks. Once I stopped the Lisinopril the dizziness went away and the thirst did too. Also, some people on here have said that if the shake or wiggle their legs a few times before getting up then the dizziness goes away.

You look spectacular and confident! Hey does you ring still fit you?.. Mine is sliding off now

If people do have regrets it may be because they were not well informed of this surgery, they experienced a complication that they didn't expect, or they are not following their DR & NUT's orders and are not loosing a lot of weight. Some other things to think of is the mental aspect of the surgery. You will see others eating all sorts of things..... and you will most likely want to join them but you can't because of the phase you are in or you are too full from your Protein. Head hunger will mess with you. Use it to your advantage though, when others are eating and it is time to eat, eat with them. Bring your own protein friendly snack box. Remember you are no longer the person you used to be- you are in control. {{{hugs}}} & <3

Mine said 7/8 of my stomach is removed and it is as wide as his thumb! I can eat about 5 oz oz soft foods right now.

Well, I went in at 0800 and was out at 1000. From the time I was in the OR and breathing in the gas to the time I awoke in recovery it felt more like 3 hours. I kept asking what time it was and telling everyone I knew that I was in pain.

Get your surgery done without any expectations except for what YOUR dr. and NUT told you and take each day at a time. You will relearn how to eat and what to eat. When you drink fluids make sure you don't start sipping until the liquids is actually touching your lips to avoid added gas distress Good Luck on your journey! {{{hugs}}} & <3

Have you tried eating slower and chewing it until it is pulverized? Like taking 2 bites off of a baby/shrimp fork and then waiting about 5 minutes before you take the next bite?

Well, think of it like this. Their reactions to your upcoming surgery are out of love and concern for you. Could they have supported you in a better way? of course. Medical science has come a long way since the WLS first introduction in the 50's and with that their is new found knowledge of what to do. YOU are NOT that person and you have no idea what that medical person's underlying circumstances were. EVERYONE is different and this surgery affects each of us differently. Dr OZ said it best when he stated that the benefits of the surgery are far greater than the risks associated with obesity. http://www.doctoroz.com/episode/gastric-surgery-you-should-be-getting

I had a dream that I ate so much. It was like I was in National Lampoons Europen Vacaction, where Audrey dreams of eating food. You are not alone...

I had watermelon juice from Whole Foods market when I was at 2 weeks. It was good but there were plenty of white seeds in it.

Recipe courtesy Kulita’s Hubby Prep Time:10 min Inactive Prep Time: -- Cook Time:55 min Ingredients: 1 ¼ quart water 1 ½ pounds smoked Ham Hocks ( can substitute with smoked turkey legs) 2.5 lbs collard or turnip greens 1 ½ Tbsp salt, plus extra if desired 1 Tbsp sugar 2 Tbsp Apple cider vinegar 1 tsp crushed red pepper flakes Directions Place the quart of water and ham hocks in an 8-quart pot over medium-high heat. Cover, bring to a boil. Reduce temperature to low and allow simmering for 10 minutes. In the meantime, remove any large stems/thick veins from the greens and wash them thoroughly; do so in a sink with at least 8 inches of ice water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, thoroughly drain and chop pieces in half. You should have 2 pounds of greens once they are stemmed. Once the ham hocks have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 20 minutes. Add in the vinegar and pepper flakes at the 20 minute mark and break up the meat from the hocks. Start moving the greens around every 15 minutes. Once the greens have been cooked for at least 45 minutes check if they are tender ( not mushy). Taste and season with additional salt, if desired. Serve immediately with or without pieces of ham. Serves 4-6 people

I only tell people that I feel should know. I mean, I don't really care what others think of me or my decisions, but I don't want to be around people who have in the past belittled others- so THOSE are the people I avoid. They don't have a need to know. Your diet has changed You are eating much less and are more conscious about what you are eating You are/will be exercising more You are more focused on your health now All of these are or will be true for all of us and are very justifiable to anyone who hasn't had the surgery.

I agree with OTR. Don't focus on how much fats you are consuming according to the labels, but rather focus on the type of fats and stay with a certain protein to fat ratio

I almost forgot to advise you to NOT get tea bags. Many tea bags contain fannings.... essentially tea dust. This dust does not contain a lot of flavor or the caffeine. Buy loose leaf tea and steep it in a tea ball for the best taste and quality.

The b12 provides a lot of energy. If you want straight caffeine I would suggest maybe going a more natural herbal route like matcha. Someone mentioned black tea, but you will find there are hundreds are varieties of tea out there. Irish Breakfast (like English breakfast) is very high on the caffeine scale and like espresso. Look for the brands by Taylors of Harrogate or Twinnings if you can't find the former. http://www.englishteastore.com/brands-taylors.html?gclid=CMfzrb30pLcCFWQ6QgodWDAAbg

I have done that before too! I love it. If you get the mico muffin pan and make a batch of this you could make meatball sized moat loafs and whatever is left over could be used your spaghetti and "meatballs".

This is one of my favorite go-to recipes when cooking for my family. It it taken straight out of my cook book. I had to make this many times and finally have tweaked it enough to where everyone really like the flavor and texture of this version. Prep time: 30 min Total time: 90 min INGREDIENTS 2 cups finely chopped onion 2 Tbsp freshly minced garlic 1 celery rib, chopped fine 1 carrot, chopped fine ½ cup finely chopped scallion 2 Tbsp unsalted butter 2 tsp salt 1 ½ tsp freshly ground black pepper 2 tsp Worcestershire sauce 2/3 cup ketchup 1 ½ pounds ground chuck 5 strips of uncooked bacon cut into 1/8 inch strips 3/4 lb ground pork 1 cup freshly toasted bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leaves DIRECTIONS The key to this meatloaf is to make sure that the ingredients you get are fresh. Preheat oven to 350°F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup (reserve the other 1/3) and cook, stirring for 1 minute. In a large bowl combine the vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan, form a mixture into one 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. You could also form this onto a cookie sheet. Bake meat loaf in oven for 1 hour, or until a meat thermometer inserted in center registers 155°F Serves 6

Charming, I agree with you. I prefer unjury and Suntrax's Nectars. I did try the egg white one and it wasn't bad... in fact I thought it was good compared to a lot of the other brands. I tried about 10 different brands. The reason why we are told to take whey Protein isolate is because it can get into your body fast (shakes) and absorbed much quicker than food Proteins alone (whey isolate). With the Egg protein, it is more for those who have a sensitivity to whey as whey is derived from dairy. Additionally, egg white protein has a better amino acid profile than whey, but whey has a higher concentration of branched chain amino acids than any other protein source. However, when considering the nutrient value between both, whey is more superior. Whey protein has a protein efficiency ratio of 3.9, a biological value of 104, net protein utilization of 92 and a chemical score a bit less than 100. Egg protein has a protein efficiency ratio of 2.2, a biological value of 74, net protein utilization of 61 and a chemical score of 69 (Ivy & Portman, 2004). All in all the egg white protein is superior than whey concentrate but not whey isolate. Wow, could I have not gone any more nerdy than this????? Sorry for that science part, LOL. Back to the OP get some samples and try them out before you invest in a huge tub. Read more: http://www.amazon.com/exec/obidos/ASIN/1591201411/bodybuildersc-20/103-0990892-5334248

^ that is exactly what I said! a few people on here went out and got the double stuff cookie by Nectar. They said it tastes like oreos dipped in milk. That might be my next buy...

I have tried the Nectar and I really like it a lot... well I wasn't fond of the Nectar juices only the Nectar sweets. I will have to try the juices again since I am now post op.

Here is a little more about Jay Robb.... Apparently he makes whey Protein too. http://www.jayrobb.com/protein/egg-white-protein-vanilla.asp Anyway... youcan find his products in health stores, whole food stores, and Vitamin shoppe

Jay Robb is another Protein shake brand. It is usually found in health foods stores, since there is nothing artificial in it... no splenda or aspartame. It is made with egg white protein. It is a little saltier than nectar but tastes pretty good.

Well.... each of us has a different Pre-op diet. Is your clears only? If so then, yes Mine was 2 shakes for BF and lunch, and a 350 cal lean cuisine for dinner. I had a BM every day.

Misty that is a huge step and I know you feel relief from hiding it. {{{hugs}}} & <3