blizair09

You are probably just experiencing the "three week stall" that is well documented on this forum. Outside of that, the body does a lot of weird things during the first few weeks as it adjusts to a new normal. What are you consuming at this point? I can't imagine it is much, but there may also be an answer in that...

Being from the south, I would just say "well aren't you sweet" and move on...

My BMI was above 50 when I started my journey, so I spoke to my PCP about it at my physical in February 2016 and she referred me to the surgeon. They called me; I gave them my insurance info and we set up the first appointment. When I arrived at that first appointment, they took measurements and told me what the insurance requirements were and that was that. I had to do six months of diet visits with them (that first one counted among them). We finished those in August and my surgery was September 28. I lost 99 pounds during the six month period, and I have lost another almost 60 since the surgery. Good luck in your journey!

Exciting!!

When I made up my mind that I wanted to have the gastric sleeve surgery, that was it for me. My insurance required the six months of diet visits, so I decided that I was ready to embrace change, so I jumped on the low-carb train and never looked back. I lost 99 pounds during that six months, and walked into the surgery as prepared as I could be because I had used that waiting time to change my relationship with food. My surgery was September 28, and I have lost almost 60 more pounds since. Using that early time wisely has been a huge part of my success pre- and post-op. Good luck!

It will continue to get better each day. Days 1-2 post-op were pure hell for me, but by Day 3, things started looking up and by Week 3, I was feeling more or less like myself. Getting back out in the world (e.g., taking walks outside of my building, going to watch football somewhere out of my apartment, etc.) contributed greatly to my recovery! Good luck!

I agree with @@skinnyjeansatlast 100%. I have kept my carbs below 20 grams per day since I began my six month insurance-required pre-op diet back in March. I lost 99 pounds during that time, and I have lost an additional almost 60 pounds since my surgery on September 28. I have no plans to bring any carbs back at any higher level any time in the foreseeable future. This is, of course, just my opinion, but it has worked very well for me so far in this journey.

I've had a little bit of salad along with my Protein a few times in the last few weeks, and it was no problem for me at all. It will just be an occasional thing since it really doesn't really give me a lot of bang for my buck, but I was happy that it didn't cause a problem.

I cut alcohol out of my diet at the end of the first month of my six month insurance-required pre-op diet program and abstained for a total of 9 months. I had a few drinks during a recent trip to Asia -- that was about 3 months post-op for me. I had no trouble from it, and I lost 13 pounds during our 3.5 week trip. (But I do need to point out that we walked about 10 miles per day on this trip, so all of that extra exercise offset any effects from the limited alcohol I did have...) At 10 days out, there is no way I would have consumed any alcohol. Your new stomach is still really raw and only in the beginning stages of healing. It isn't a good idea.

Not me. I decided to make the most of the six months of diet visits that my insurance required. I lost 99 pounds before the surgery day. I was ready to make a real change and get started.

@@erica_ozzy73 I've just gotten used to it. I work from home unless I'm traveling, so it just folds into my day. It was a lot to keep up with at first, but now, it isn't as tedious. (But I do keep a "consumption record" on a word doc each day with the times to eat and drink.)

@@tani, I use Planet Beach.

I recommend that you seriously think about whether you are really ready for surgery. It isn't a magic pill; you will have to work hard and make good decisions regarding food and drink in order to be successful.

I do the "red bed" at my spa as part of my circuit of services (also including hydrotherapy, tanning, and message chair with facial). I can tell you that it has helped with my stretch marks tremendously. It isn't the most relaxing part of my spa experience (the "red bed" is a stand-up bed, so it sucks to stand there for 15 minutes), but I am glad that I am doing it since it is very beneficial. Good luck!

@@Torriluv87, I keep a "consumption record" each day where I record when I eat and drink to keep up with everything. I usually start between 8:00 and 9:00 in the morning, and finish around 9:00 at night. It is an all-day affair.

I believe it is more about what you are eating than how often you are eating. I eat 7-8 times per day, approximately 1.5-2 hours apart. At the 3.5 month post-op mark, I get in about 1000-1100 calories per day, less than 20 carbs, and about 100 grams of Protein. I just make sure that each "meal" doesn't go overboard (but with the restriction from my sleeve, I can't take much in anyway). At 5 weeks post-op, I was in the 800 calorie range. Here is an example of a day: Meal 1: 1 scrambled egg and 2 pieces of bacon Meal 2: 1/2 cup cottage cheese with 1 T sugar-free strawberry preserves Meal 3: 1 string cheese Meal 4: 2 oz salmon with 1 oz green Beans Meal 5: 2 oz hamburger steak with 1 oz green beans Meal 6: 1 string cheese Meal 7: 2 oz salmon with 1 oz green beans Meal 8: 1/2 cup cottage cheese with 1 T sugar-free strawberry preserves I have lost almost 160 pounds as of today. I lost 99 pounds pre-op, but I have lost almost an additional 60 pounds in the 3.5 months since the surgery following this kind of plan. I would recommend keeping a food journal (you might be doing that already), and keeping your carbs low. Both of those strategies have helped me immensely. Good luck!

My partner was determined not to "waste" a minute while we were over there. The first days in Singapore, I was struggling with jet lag and the fact that nothing I could manage to eat would sit very well, but we walked and walked anyway. I felt pretty rough, but in the end, I was glad that he made me get up and around sooner than later so that I could adjust to the time.

I eat 7-8 times per day. By the time I allow the appropriate time before and after drinking Water, it takes me 12-14 hours to get it all in, but it works!

Even though I knew my surgery and all related expenses were covered, I was a bundle of nerves until the insurance settled all of the claims and it was a done deal. Seeing those high dollar amounts on statements, insurance forms, etc. is really unsettling. I'm glad that it got worked out and now you can get back to focusing on the important work at hand!

Healthy fat has been a key to my success pre- and post-op. Pre-op, I was having about 100 grams of fat per day (as part of a 1200 calorie per day diet). Post-op, I haven't measured it. It would be less than that since my calories are only around 1000ish now, but it is probably in the 80 gram range I would imagine.

My partner and I are heading back to the USA tomorrow after a 3.5 week tour of Southeast Asia. My surgery was September 28, so I wasn't quite 3 months post-op when we left on December 19. I have been fine. I have had a little trouble eating over here (everything sits really heavy for some reason), and some of my go-to options like string cheese and cottage cheese just aren't really available where we have been. Our second hotel room (Kuala Lumpur, Malaysia) randomly had a scale in the bathroom, and I saw that I lost 10 pounds in the first 10 days we were gone. I haven't been able to weigh since then (about 2 weeks ago), but clothes I brought with me are too big now, so I know I have lost more since then. I have focused the trip on the experience outside of eating and food. It's all about the decisions you make with what you have to work with. Go, enjoy, and have a good time!!

I lost 99 pounds (from 397 to 298) during my six-month, insurance-required diet program. It was the best thing I ever did for myself. I completely re-defined my relationship with food and optimally prepared myself for success post-op.