Uomograsso

What is driving fear is ignorance and people reacting on emotion rather than facts.

It originated in Wuhan China. Historically flu strains are named after their place of origin. Hence Wuhan virus. More accurately it is Wuhan coronavirus. The disease it causes is named COVID 19. The official name of the virus is SARS-CoV-2. A coronavirus encompasses a wide variety of viruses, not just the Wuhan coronavirus. It is now being report that the death rate for those under 50 is 0.1%. Yes it is serious due to the transmission rate being higher than that of influenza, but the irrational fear being pumped out daily does nothing to help the situation.

Care place a bet on it?

As more and more people get Wuhan virus, hospitals will eliminate elective surgeries like WLS. I think we are a couple of months away from that though. As other posters have said, it depends on where you live.

For those of us wanting to try Fluffy's chaffle recipe...mini waffle maker on sale for $9.99 https://www.amazon.com/Dash-Mini-Maker-Individual-Breakfast/dp/B01M9I779L/

Get some unflavored protein powder and mix a half or whole scoop in with your meals. Works well in soft foods like refried beans, oatmeal, eggs, soup, etc. This can add 15 g to 30 g for that meal. Tip on adding it is for liquids mix it with room temperature water first then add it to hot liquids. For soft foods, add it after you have heated food. If you add it straight to hot liquids it will clump. Same thing if you add it to soft foods prior to heating the food up.

The pouch after surgery is very small, about 2 ounces or 50 mL. Even if you could stretch your pouch say 50%, that would be 3 ounces or 75 mL. If you eat a healthy diet and stop eating when your pouch is full can you gain weight with an extra 1 ounce of food per meal? Probably not. If you do not eat a healthy diet you will gain weight regardless of your stomach size. WLS does not mean automatic weight loss, we still need to use the tool to help modify our poor eating habits that made us obese.

Calcium will block the absorption of iron. That is why multivitamins with iron have zero calcium. My nutritionist drilled into our class that you need to wait two hours between taking iron and calcium. Follow the ASBMS guidelines for vitamins .

First few weeks I carried a cup of water everywhere I went. I even had one on my nightstand next to my bed so I could sip when I woke up in the middle of the night. Sip, sip, sip all day long and soon it will become a habit and get easier to get your fluids in.

Weigh to go! You will be there in no time.

I have same issue with "dry" meats. I need sauce orchestra liquids to help. I did OK with 93% lean hamburger, cheeseburger actually, but used A1 steak sauce. Chicken breast is also bothering me unless it is with something liquidy. Had some chicken breast tenders with a little fajita seasoning and was very uncomfortable with that.

I had robotically assisted sleeve and was in hospital for two days because oral pain meds were made nauseous. Surgery Thursday morning at about 10 a.m. out on Saturday at 10 am.

My nutritionist advised no drinking 30 minutes prior and 60 minutes after meals. Increase your non-drinking time and see if that helps. Also try to get some fiber into your diet. I do 3 teaspoons of Benefiber daily to try and stay regular.

Hit a stall last week, they are bound to happen. I actually gained 0.6 lbs over last Friday's weight, but still under 300 lbs. NSV, I bought a couple of 2XL shirts in December as I had a bogo coupon. Put one on today and it fits! I haven't worn 2XL shirt in about 20 years.

Weigh to go. Your story is very motivating. Keep it up.

How much protein are you getting daily? I was averaging 60 grams per day and had very low energy. Talked to my nutritionist and she recommended I up protein to 70 or even 80 grams per day. That helped me have more energy. I am shooting for 80 grams daily now.

Try some Mucinex, Nyquil or Tylenol Cold and Flu (or generic equivalent) . Just check ingredients for acetaminophen as the pain reliever/fever reducer.

Yes, I am always cold now. Before losing weight I was always hot and sweaty. Now I have to bundle up to stay warm.

I have found that if food is too dry it upsets my stomach than foods that are wetter. Especially meat. Not sure if that is same for you though. I add things like a spoonful of refried beans or cream soup to make my food more moist.

I found some good recipes off this site https://www.bariatricfoodie.com/category/bariatric-recipes/purees/

Your base metabolic rate depends on your weight along with other factors. As you lose weight your base metabolic rate is lower and you need fewer calories. This causes your weight loss to slow as well. Eventually when your base rate equals your daily intake you will stop losing weight.

It does get easier. I am 6 weeks post-op and can easily get in 64 oz daily even though I have to wait prior to and after eating meals. I start drinking first thing and keep going all day long. As your stomach heals it will get easier to drink and you will be able to drink more at one time. Just hang in there and shoot for small goals like 4 to 6 ounces each hour.

Had to try this out now that I am back to "normal" foods. Mission whole wheat low carb tortilla with pizza squeeze sauce, Canadian bacon and fat free mozzarella. This was a go to on my pre-op diet, but with a big garden salad to go with it. Took me 50 minutes, but, I was surprised I could finish it. My stomach handled it with no issues other than I was full for the rest of the day. 245 cal, 28 grams protein, 17 grams net carbs, 5 grams fat. Kind of carb heavy, but it was worth it.

8 pounds a month is about 2 pounds per week, which seems very reasonable to me. Just keep after it!

I bought a 90 day supply off of this site. They had a 20% off coupon code and that brought the price down to about $80. Still quite a bit, but my grocery bill has dropped. Also my eating out expenses are now zero as well. So there are trade offs. Keep your eyes open for coupons.