BDME

The good thing is that it’s winter. I have been living in Leggings and now all my sweaters that used to be snug are “oversized” so I can still wear them and look decent.

I’m two months post today, feeling great overall and I’m down almost 50lbs. Just discovered today that my pouch + rice = disaster so I will not be trying that again anytime soon. I was never a big rice fan anyway so I’m unbothered. Hope everyone else is doing well!

Can someone explain to be what dumping is, what the symptoms feel like, and if it’s a common problem with VSG?

I had to do 2 rounds of the antibiotics before t as all clear. The upside is all the antibiotics do wonders for you skin. My skin was the clearest I think it’s ever been in my adult life.

That’s probably why. Every other starch I’ve tried has been fine but rice tore me up. It was bad! So I’d say avoid it for as long as you can. It’s not even worth it. Happy 7 weeks!

Thanks everyone for your replies! I’ve definitely not experienced dumping and I hope I never do it sounds terrible!!

I started at a 18/20 now I am a 16 bottom and I can comfortably fit into most size 14 or L/XL tops (depending on the boob room) I noticed my pants getting bigger about 3 weeks out 4 weeks was that weird time where I was falling out of my 18’s but squeezing into a 16. I am 8 weeks out and comfortably in a 16. Hopefully in another 6/8 weeks I’ll be comfortably in a 14, maybe even a 12 since I can work out now.

I am 2 months post and spicy food doesn’t bother me at all. I get heartburn almost like clockwork in the morn about an hour after I wake up afternoon between 1 and 2 and at night around 7. Doesn’t matter what I eat so I know it’s not spice related.

I use Jergens firming lotion for the loose skin ( I don’t really have any yet but I’m being proactive) and I use Bio Oil for the stretch marks and it has worked wonders. Cheaper than mederma and in my option works better and faster

You’re amazing for waiting a year for sweets. I’m a little under 2mo post and I had a piece of pie today. But back on the grind tomorrow!

Before my VSG when I️ was feeling sluggish or heavy I️ would drink smooth move tea, or take an herbal laxative to “clean my system” out. Any word if this is still safe after surgery?

Thanks, I️ wasn’t trying to be rude I️ just always get scared when ppl say they don’t take their vitamins cuz of the horror stories I’ve heard. I️ don’t judge ppls food choices cuz I legit had pizza the other day I️ was just concerned is all

Berry78 I’m laughing because as a kid my mom was having none of that. I️ ate what was put in front of me or I️ didn’t eat at all.

@Bellabloom please take your vitamins!!!! There are stories of people who have died a year or more after surgery because their organs just shut down from malnutrition.

Oh yeah my BM’s are normal I’m like a month post. I️ just ate some things I️ shouldn’t have and that old familiar heavy feeling came back and I️ really wanted to get rid of it

You look great!

I️ am 1 month post and as soon as my incisions healed which was about a week post op I️ began using Jergens Firming lotion all over my body. I️ also do a salt scrub on my tummy and thighs once a week. And I️ plan on going to the spa and getting a massage & sea weed wrap every 3 months. All of these things help with circulation, skin elasticity, and firming. Granted there is no cure all. And it largely depends on genetics, age, and how much weight you have to loose. Also it’s been proven melanin in your skin aids in elasticity as well, so if you are darker skinned you have that on your side as well :-)

The last couple days have been terrible. As far as my personal food choices good. I’ve had pizza, a mini cupcake just crazy. And while my stomach is fine I️ can physically feel the difference. I️ feel sick. Not nauseous but just Ill I️ can’t really explain it. Anyway I’m using this platform as an accountability tool. I️ think it took me slipping up and feeling icky to get me back on track. I️ have always been hardheaded lol [emoji38]

Oh you are having RNY! I’m not sure if your food requirements for that is different from sleeve which is what I got. I wish you the best!

I’ve always loved cooking. This hasn’t changed with the surgery. I cook more now I think because I am watching what I put into my body more. I didn’t have a pre surgery diet so I kinda did my last hurrah the week before and ate whatever i wanted. My last meal before surgery was Chinese food. Now I use Pinterest to find flavorful recipes that are also healthy. I have to have flavor. Anything bland and I won’t eat it. I made a “lasagna” Sunday night that I used spaghetti squash instead of pasta. It came out great. I made turkey meat balls and used zucchini noodles as a base instead of pasta. I eat a lot of fish with white wine or butter lemon sauces. I try to stay away from carbs as much as possible but I slip up sometimes. I was never going into this thinking I had to give up anything permanently. I’m going to still eat the occasion slice of pie, have the occasional jack and coke, and I’m never giving up pizza. I think it’s all about balance. I am 4 weeks out and about 40lbs down. Hope this helps!

Now that I have been cleared to eat basically whatever. I have started meal prepping to make my life easier. Today I am making Spaghetti Squash casserole Cod with a white wine tomato basil sauce Breakfast Egg Cups Here are some pictures.. I’ll post the cod once it’s done! If anyone wants the recipes or has any they want to share please ask or comment below!

I post my recipes on my Instagram. Feel free to follow me! @2infinityandbree_ond

I post my recipes on my Instagram. Feel free to follow me! @2infinityandbree_ond

Spaghetti Squash Half de-seed and roast squash facedown on cookie sheet. ( before roasting spread olive oil salt ,pepper , garlic powder and onion powder inside) 400 degrees for 40 minutes Scrape out “spaghetti” and transfer to a bowl Add in ricotta shredded parmesan and 1 egg to spaghetti (salt and pepper to taste) sorry I don’t have measurements I’m an eyeball cooker but I think I put about a half cup or ricotta and 1/3 cup parm Spray casserole dish with non stick spray Put spaghetti mixture in casserole dish and smooth out. Cover with about a cup to a cup and a half of tomato sauce Finally layer mozzarella on top Bake at 350 for 15-20 minutes or until cheese is browned

Not in your carry on, your checked luggage. They will not let you bring liquids in your carry on. Or you can skip the whole ordeal and buy some shakes when you get to your destination.