Batt4Christ

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Had VSG Monday morning, came home Wednesday. So far: Tuesday: ice chips all day. Clear liquids Wednesday (Apple juice and broth). Thursday (yesterday): took most of the day to finish one EAS Protein shake, had a "New whey 42g protein shot (also took a couple hours). Also had a Bottle of Water to sip on all day, and a bit of Jello that evening. Today: 1/4 oatmeal made w/Apple juice and mixed w/yogurt. More water. Was beyond thankful when I began passing gas at the hospital Wednesday! Still dealing with gas pressure in my stomach (somewhat painful burps). I've been walking daily. It helps with the gas and has limbered up my incision points a bit. Since I began the two week pre-op liquid diet ,through yesterday, almost 20 lbs down.

I would like an invite as well! TheBattman@gmail.com

I had mine done at Baptist Medical Center in LR!

I had my VSG the same day as you. I had essentially no nerves until the night before the surgery when we stayed in the hotel connected to the hospital (to save us a couple hours on an early-morning check-in). Nerves grew through post-op.

Psych eval for a SELF-PAY? Really? Is this a surgeon requirement? The only required psych eval I am familiar with are due to insurance requirements (hoops) to get them to pay... Indeed, what you reported above sounds like exactly what surgery is needed for. Dieting that works but then Fails because we cannot maintain... Restriction (or even restriction and malabsorption like an RNY) help to "force" the issue as a tool.

Surgeons all have different plans for patients. Mine automatically requires two nights in hospital. Nothing at all for first 24 hours by mouth- not even a wet towel to suck on! I had the worst dry mouth ever! My first ice chips (24.5 hours after surgery) were a blessing a difficult at the same time! First bits actually felt like a brain freeze of my stomach! But it eased up over the course of a couple of hours. We have to remember- our "new" stomach has a massive staple line down its entire length! And the whole thing is seriously inflamed! It doesn't really want ANYTHING in it! But this all should pass. Just go REALLY slow! Tiny tiny sips!

Dieting, with or without surgery, still all woke on the same principal- calories burned must exceed calories consumed. Stalls are normal in all diets, and are often the result of your body "catching up". This is one reason many suggest you also watch your measurements during this time. But stalls longer than a few weeks should be rare, unless your diet has changed or physical activity decreased. Even a small adjustment to your calorie intake or additional physical exercise can help break a stall.

Is it nausea or just really bag gas pressure that feels like nausea? Did they have you suck ice chips for a day? We have to remember, the very small stomach sleeve is even smaller because of swelling/inflammation that leaves very little room for even Water. I take unbelievable tiny sips and it runs right down (feels strange to know for certain when something gets to my stomach sleeve and slides through!). For me, the slight nausea feeling is actually just being "full" and stomach saying STOP (which is exactly what my dietician said it would be like). But if you are experiencing real nausea, even with itty-bitty sips, you might call your Dr. In a couple of days and check in.

Surgery was Monday (11/11) I started passing gas two days after surgery (thank goodness!!!). My first BM was Thursday morning and was a near-normal one, which surprised me. Gas pains eased greatly after that.

It's interesting how varied post-op diet instructions are from Surgeon to surgeon! My surgeon and dietician have a fairly clear program- first 24 hours- nothing at all by mouth. Second 24 hours, ice chips only. Day 3 Clear liquids. Days 4-5 the same bariatric clear and full liquids as pre-op diet (but with the obvious extreme volume limitations and go SLOW). Day 6 is beginning of "bariatric soft"- including puréed. Stay there until day 14 when VERY soft and well-chewed "solids" are slowly introduced. But back to the OP- some ideas I have pre-assembled for the soft/purée stage: I cooked a big pan of beef & vegetable stock a few days pre-op, used a hand blender to liquids it after many hours of simmering. Let it cool, then skimmed the fat layer off, strained the solids (mostly beef) and separated it all into small freezer containers. Have already used some stock for flavor (and made a small batch if grits with it- quite tasty). I plan to reintroduce beef using the beef solids from my stock prep. Using the broth for moisture. I figure this can be added to a lot of stuff for Protein, texture, flavor, and easing in to meats. Other ideas I have heard and will probably try- pretty much any soup can be puréed and work pretty well. I think I'm going to be quite thankful for the hand blender we received for Christmas a couple years ago! What's funny- pre-op, I was really looking forward to the puréed foods and reintroducing solids. Now- just a few days post-op, it doesn't sound so great. I do miss cheeses and am looking forward to those!