Luscious

Odd - another of those differences depending on where you are I guess. The first water they bought me in hospital after my surgery had a straw in it :cry_smile:

You will feel better soon. Some people can feel quite blue after having a GA for surgery. Its a shame that your medical professionals didn't seem to prepare you enough for what to expect after surgery. Chin up.

Best wishes, glad you are recoving well. I was very surprised to read that you had a fill in your band already? Is this common in US? I thought first fill did not happen for 5-6 weeks post surgery. I am scheduled for mine in another 3 weeks - am almost 2 weeks post surgery now.

This is great news to me - I had no idea I could claim any portion on my tax. I assume you need to present copies of all the accounts? I will need to go back and try and get copies of my accounts I didn't keep. I think all up I have spent around $7,500 on my surgery to date.

I went for my first check up today - 10 days post banding. All is healing well. I asked my doctor about a 2nd bump I can feel under my skin about 2 inches above my port. She said its the tube - and that its normally deeper so you can't feel it. Can anyone else feel their tube that leads to the port? Doctor didn't indicate it was anything to be worried about - I'm just wondering if its common? Thanks Luscious

I love this Soup... I think you could thin it out a bit for full liquid stage, or blend it as is for mushie stage. 2 tbs olive oil 2 leeks, trimmed, halved lengthways, washed and thinly sliced. 3 cloves garlic 1 medium celeriac (about 750grams), trimmed, peeled and roughly chopped (celeriac is the root of celery plants - its delicious) 1 medium potato, peeled and roughly chopped 6 cups chicken stock 1/3 cup light thickened cream 200grams smoked mackerel fish fillets, skinned, boned and flaked - that is 7 ounces for the metrically challenged :-) if you can't get smoked mackerel, i have used sardine fillets also delicious. salt and ground black pepper. Heat oil in large saucepan. Add leeks and garlic and cook for 5 minutes or until leeks are tender. Add Celeriac and potato and cook for another 5 minutes or until vegetables begin to soften. Stir in stock, cover and bring to boil. Reduce to low and simmer for 20 minutes or until vegetables are tender. Add the smoked fish. Puree chowder in batches until smooth. Return to saucepan. Add cream. Season with some salt and pepper, and garnish with some parsley and a few flakes of the fish (if not in mushy stage).

Hi Danna, I posted it in the crockpot recipies - but here it is again ... it is REALLY good. I found I had to add some plain low fat yoghurt and a little extra beef stock when I was blending it down to mushie :-) TANGINE OF BEEF 1 tablespoon olive oil 1.5 kgs of gravy beef (cubed) (3.3 pounds for non metric folks) 2 sliced onions 3 cloves crushed garlic 2 tablespoons Moroccan seasoning 2 teaspoons cinnamon 1 cup beef stock 1 cup pureed tomatoes 3/4 cup dates - halved and seeded 2 tablespoons honey 1/2 cup chopped parsley (can leave this out for mushie stage) 2 tablespoons flaked almonds (can leave this out for mushie stage) Heat oil and brown beef in portions (drain on kitchen paper) cook onions until golden, and add garlic, moroccan seasoning, cinnamon, beef stock and pureed tomatoes. Cook for 2 hours on low. Add honey and dates. Cook for another hour on low. before serving sprinkle with parsley and almonds.

This is one of my favourites - its in the crockpot as we speak. I will have to put it through the food processor for mushie stage though. Australian tablespoon is 20mls - an american tablespoon is a little smaller (15mls), so make them heaped tablespoons to adjust. 1 tablespoon olive oil 1.5 kgs of gravy beef (cubed) (3.3 pounds for non metric folks) 2 sliced onions 3 cloves crushed garlic 2 tablespoons Moroccan seasoning 2 teaspoons cinnamon 1 cup beef stock 1 cup pureed tomatoes 3/4 cup dates - halved and seeded 2 tablespoons honey 1/2 cup chopped parsley (can leave this out for mushie stage) 2 tablespoons flaked almonds (can leave this out for mushie stage) Heat oil and brown beef in portions (drain on kitchen paper) cook onions until golden, and add garlic, moroccan seasoning, cinnamon, beef stock and pureed tomatoes. Cook for 2 hours on low. Add honey and dates. Cook for another hour on low. before serving sprinkle with parsley and almonds.

Hi Clarebear, To set your mind at rest, why not ring your clinic and ask to be referred to a dietician/nutritionalist who is familar with banding diets. It might help you put your mind at ease if someone can go through each stage with you, and help with with long term guidelines? Good luck. Luscious

I had 10 day post op follow up with doctor today. I was told that I could move onto the Mushie stage early. I've not been having any problems with the liquid phase, and have been hungry the past few days.

I was given 1200 as a guideline - making sure I have around 60 grams of Protein as well as 5 serves veges a day (made up with vegetable soup or V8 juice as necessary) and 2 serves of fruit.

I needed to sneeze today and I braced myself for the "port pain" - but it didn't happen - 10 days post banding I can now sneeze freely :-)

I had my follow up appointment today - all well except for a minor infection in one of my smaller incisions - nothing serious - got some antibiotics. Can move onto mushies a few days early (YAY). I've spent the afternoon making some Tuna Mornay - and also my favourite crockpot recipe is simmering away - Moroccan Beef ! I'm sure it will taste just as good after its been blended. I'll post the recipe in the mushies sticky under food/nutrition if anyone is interested.

I'm 5ft 8", with a curvey athletic body. Unfortunately, its hiding underneath about 40 kgs of fat at the moment :-) I am currently size 22/24. I really don't want to get down to a size 10/12 - I don't even think that it would be physically possible for me. I was always VERY lean until I broke my ankle at age 20 and gave up sports. Even then I was a size 14/16. My first bra at age 11 was a 36 B. Personally, I'm going to be very happy with a curvey size 16.

In preparation for getting onto solid foods again, I have bought myself a lovely smaller sized plate, and a fruit fork and spoon (they are kiddie sized). It is my best intention to leave the TV off, and eat at the table. Also, at work - no more eating lunch at my desk in front of the computer.

I don't know if there is any long term reason not to take asprin with lap band (is there??). The reason I was told not to take it immediately after my surgery was that Asprin thins your blood - which can cause wounds to not heal so well.

Happy Birthday ! As everyone has said, you have given yourself the best birthday present every. Your post did remind me how much we folks who are prone to "the chubby side of life" focus on food (cake, birthday dinner, etc). This is something I am going to have to work hard to change as my own journey progresses.

On a positive note - its great that you have your appetite - I had mine back after 3 days. I took this as a positive and healthy sign that I was recovering well. I starting dreaming of everything seafood related - salmon, tuna, oysters - its wierd what you crave. My first mushie food (in 4 days and counting) is definately going to be a nice low fat Tuna Mornay :huh2: Maybe you can check in with your doc to see if you can add some low fat milk (if its not allowed already). I find a mug of warm cocoa really keeps me happy during the evening when my appetite is strongest. If you are hungry, you may find they are open to adjusting the prescribed list. Good luck - onwards towards the greater good !!

Its easy to start feeling a bit stir-crazy. Post away!! I'm a little confused by your post. You said you keep forgetting not to drink after you eat? What are you eating? I know everyone's definition of post op diet is very different. According to my dietician, my "full liquid diet" means "anything that will go through a straw", so I haven't had to worry about the eating/drinking timing combinations just yet. That is going to be a challenge for me - I'm so used to sipping throughout meals. I can retrain myself - I don't think it will cause you too much harm if you forget a few times in the process. I think its more about not washing the food down too quickly - defeats the purpose of having a smaller pouch. Got to love a mani and pedi - great idea - I might book myself in for one this week :huh2:

Hi JanaBanana, What makes you think the fluids are stuck? What symptoms are you feeling? Have you had trouble getting liquids down over the past few days? What exactly did you drink that you think is stuck? Maybe someone can offer advice if you are able to provide more details - sorry I can't help, i've not experienced this sensation myself as yet.

I have my follow up this coming Thursday. I am hoping I can move onto mushies :-) Its funny the things you crave. All I can think about is Tuna Mornay (luckily a good mushie food). I took my steri-strips off today... 4 of my incisions look really good (including the large one). I'm a little concerned about one of the small incisions which has raised into a bump - looks like I might have burst a stitch and the wound has popped a little. Its still moist, but not weeping - hopefully no infection - but I will follow up with Doc on Thursday. Spraying with some antiseptic just in case.

Protein drinks will only help with low blood sugar if they also contain carbohydrates... protein alone will not raise blood sugar levels. Check the labels to see the nutrient levels. I meant to mention in my previous post that fruit juice will help.

Hi Dawn, I am type 2 diabetic (one of the reasons for me deciding to have the surgery). My blood sugar levels have more than halved over the past week - not surprising since we are consuming so few calories. Actually, they are now in normal range (yay!!). If you are on full liquids, my advice would be to ensure you take something with carbs (a few sips of a good vegetable Soup - thinned out with stock) or a few sips Meal Replacement shake (which has about equal amounts of carbs and protein) at least every 60 minutes to keep your blood sugar stable. Your blood sugar drops when your carbs drop. If you can handle it, some lucozade (or other "energy" drink) might help - I can't do that because I am diabetic. Hope that helps. Luscious

It seems so many medical professionals interpret "full liquid" diet differently - so it really depends on who you are asking. Generally, the full liquid diet does include "cream of wheat". However, my nutritionist said I should only have anything that goes easily through a straw. Here is an example of "full liquid" diet as followed by hospitals Full Liquid Diet

I think we all need to be careful about setting expectations that its normal to lose 20 pounds in 2 weeks. I'm 8 days post op, and am in liquid stage. I'm tracking my intake on fitday (to be sure I'm getting enough Protein, etc). I'm averaging about 800 calories a day. So far, 8 days out weight loss = 2 pounds. Of course, I understand how body weight versus fat weight works, and realise I'm swollen and probably retaining a lot of "fake" weight (Water, etc). Anyway, I'm not upset - and glory be to those who are lucky enough to lose a lot quickly. I am just aware of many people who get VERY disappointed when they don't lose as much as others say they should. Thanks for listening :biggrin: JanaBanana - hang in there girl. Trust me - it gets better and better every day. Luscious