Mania

I am down over 165 lbs. Been able to ride my trike more easily and more often. Need to find a seat shade so I can ride it to work and leave it parked in the hot Texas sun all day. I also have a bad back and have found that having the bigger backrest and two back tires is a huge difference.

I just had my 6 month post-op today. The doctor told me to start documenting the rash I get on my stomach (where the overhang is) and my butt (tailbone area) with my primary physician. He said that at about 18 months (when I have been in maintenance for a while) that they have a good success rate with getting insurance to approve the skin removal in the documented areas.

I fell in love with a girl the minute I laid eyes on her. Took her a while to come around and start talking to me. We've been best buds for almost 4 years now. Oh... Did I mention she is my granddaughter?

What brand? I get mine from Amazon. Have you checked there?

Agree with everyone. You only get of this what you are willing to put into it. It's up to you to be successful. Just my $0.02.

I'm rooting for Alabama against Clemson. Does that count? #RollTide

Skip the chips and put salsa on refried beans. Might even try chix fajitas without the tortilla

Ummmmm. United Healthcare does cover Bariatric surgery. It depends on what your employer (if through work) elected to have covered. My experience with UHC has been top notch and they covered everything but about $500-700 of deductibles.

It differs from surgeon to surgeon. I was on 3 day liquid pre-op, which was part of a 14 day full liquid pre-op. My first week surgery was clear liquids only. Best to check with your surgeons office.

I tried this last weekend and it turned out wonderful. Stone ground mustard Oil (I used regular olive oil) Fresh chopped dill Lemon zest Lemon slices (Sorry no measurements. I always eyeball it) Place salmon on foil. Mix first 4 ingredients together and brush on salmon. Place lemon slices on top of salmon. Make packet out of foil. Place in 400 degree oven for 12-15 mins.

The two biggest things I am dealing with post-op (6 weeks Thursday) are eating slowly/chewing to applesauce consistency and getting in my fluids. Never was big on drinking fluids to be drinking fluids, drank when I was thirsty. As for eating, changing a lifetime of eating habits is harder for me than I thought. I would suggest trying to incorporate those changes now because I know I wish I had.

Went through all the test that went through. Also could not walk far without running out of breath. Cardio test was fine. For stress test, I had to breathe into apparatus about 100 times (or so it seemed) doing it differently each time. Then hopped on bike and rode to nowhere while breathing into apparatus and finished with more breathing into apparatus while off bike. I would suggest trying to walk a little further/more any chance you get. I promise it will help.

Congratulations. You are an inspiration. I also wore 56 before my surgery 5 weeks ago and cam currently wearing a loose 50. Be happy if I get to 36. Keep updating your progress.

Pinterest has lots of Bariatric friendly recipes. Also, if you are in the restaurant business, do you have the opportunity to ask a chef if they can help/mentor you with basics? You can find much information on the WWW (youtube, cooing sites, etc) that will have basic cooking instructions. If possible have a relative or friend that cooks and is willing to help and mentor you.

Only if you strain out the egg. That being said, if it's a one time thing, I personally don't see the harm. Post-op you are going to run into obstacles, the key is to acknowledge it, learn from it, and then get back on track. Just my $0.02

Can you provide more information. What stage of food are you on? Has your food stage changed recently? Are you getting enough protein and fluids? Are you tracking your food intake? What was your starting BMI?

@@rking Protein powder will not dissolve in anything over 140 degrees. The best thing I have found is to make a slurry of warm Water and Protein Powder then pour it into a liquid that is below 140. Hope this helps.

Small sips.Use a 1 ounce medicine cup (like what comes with cough medicine. You might ask your pharmacy if they have any). If using a straw, DON'T. Trying varying the temperature of your liquids.

Check with your NUT and/or surgeon. They are the only ones who can tell you what you need to do and when.

It's so the stomachs can heal and as a result you will lose weight. Stay with your plan. Sure people have cheated. They cheated themselves. Why go through this whole process if your going to cheat and go back to making the same bad decisions that got you here in the first place?

I am shooting for 36.

Congratulations. As someone whose job requires frequent travel (40+ weeks a year for last 15 years) I know how hard this is. If you ever have to travel again check out Marriott's Residence Inns. They are like studio apartments with full kitchens. And here's the best part, most of them have a grocery delivery service to your room. I have occasionally called them the morning of my arrival and they were nice enough to grab a few items to get me through the first night and breakfast the next morning.

I have no input other than to say to look for the thread titled "Learn from my mistake". Same dr name but have no idea if same dr. Might want to check it out and get in contact with OP if you have any additional questions.

I agree with calling NUT. If clear liquids, add unflavored protein powder to broth, water with crystal light or mio drops, and/or Powerade zero (if allowed).

First, get all the bad food out of your house if possible. Second, check Pinterest. There are lots of Bariatric friendly recipes on there. Third, are you using fresh veggies, frozen, canned? Fourth, play with your food. Try squeezing lemon on steamed broccoli. Making mashed cauliflower with cheese. Add 1/4 to1/2 of a mashed banana and a little honey to a mashed sweet potato. If it doesn't work for you never make it again, if it does work add it to your recipe file. Finally, and this is big for me personally, plan your menu for the week. That way you can shop for everything at one time, prepare what you can ahead of time, and you can vary things so you're not eating the same things over and over.