PollyEster

Profile: Bariathlete. Body fat: 17.2%, down from pre-surgery measure of 59.4%. Starting weight: 292lbs. Surgery weight: 242lbs. Weight 21 weeks post-op: 151lbs. Weight 54 weeks post-op: 105lbs. Diet: 100% plant-based whole food diet. I eat all kinds of veggies both raw and cooked including starchy veg like potatoes and sweet potatoes, sprouts, herbs, all kinds of fruits usually raw, all beans and legumes, tofu and tempeh, seitan, whole heritage grains (such as sprouted brown rice, bulgur wheat, buckwheat, farro, barley, millet, quinoa, flaxseed, hempseed, chia seeds, cracked oats), nuts and seeds as well as nut and seed milks and butters, hummus, 100% stone ground whole wheat and rye bread, coffee and tea (limited. Limited processed foods such as stevia and pea milk. I don't count calories or carb-protein-fat ratios closely, but when actively training I have to eat for fuel and aim for 4,000 kcal/day @ roughly 65% carbohydrate, 13% protein, and 22% fat. The way I accomplish this is by eating 6-10 small meals per day. Pre-surgery workout (started 12 months pre-op): Worked up to 30-45 mins daily cardio. Light weight training 2-3x per week. When I first started, I could only walk 2-3 blocks before needing to rest and catch my breath. Post-surgery workout (started 8 weeks post-op): 1.5-2hrs daily cardio (running, swimming, cycling, rowing). Weight training 4 days per week. Post-surgery, I completed my first full marathon (solo due to 2020 covid-19 pandemic) in 4:48:02 and three sprint triathlons. Currently training toward competing in the next full Ironman, which will hopefully be held in 2021.

Profile: Bariathlete. Body fat: 17.2%, down from pre-surgery measure of 59.4%. Starting weight: 292lbs. Surgery weight: 242lbs. Weight 21 weeks post-op: 151lbs. Weight 54 weeks post-op: 105lbs. Diet: 100% plant-based whole food diet. I eat all kinds of veggies both raw and cooked including starchy veg like potatoes and sweet potatoes, sprouts, herbs, all kinds of fruits usually raw, all beans and legumes, tofu and tempeh, seitan, whole heritage grains (such as sprouted brown rice, bulgur wheat, buckwheat, farro, barley, millet, quinoa, flaxseed, hempseed, chia seeds, cracked oats), nuts and seeds as well as nut and seed milks and butters, hummus, 100% stone ground whole wheat and rye bread, coffee and tea (limited. Limited processed foods such as stevia and pea milk. I don't count calories or carb-protein-fat ratios closely, but when actively training I have to eat for fuel and aim for 4,000 kcal/day @ roughly 65% carbohydrate, 13% protein, and 22% fat. The way I accomplish this is by eating 6-10 small meals per day. Pre-surgery workout (started 12 months pre-op): Worked up to 30-45 mins daily cardio. Light weight training 2-3x per week. When I first started, I could only walk 2-3 blocks before needing to rest and catch my breath. Post-surgery workout (started 8 weeks post-op): 1.5-2hrs daily cardio (running, swimming, cycling, rowing). Weight training 4 days per week. Post-surgery, I completed my first full marathon (solo due to 2020 covid-19 pandemic) in 4:48:02 and three sprint triathlons. Currently training toward competing in the next full Ironman, which will hopefully be held in 2021.

Starting weight 292lbs. Surgery weight 242lbs. Weight 5 months post-op 151lbs. Current weight (30 Oct 2020) 105lbs @ 54 weeks post-op. Body fat 18.2%, down from pre-surgery measure of 59.4%. Diet: 100% plant-based whole food diet bariathlete. I eat all kinds of veggies both raw and cooked including starchy veg like potatoes and sweet potatoes, sprouts, herbs, all kinds of fruits usually raw, all beans and legumes, tofu and tempeh, seitan, whole heritage grains (such as sprouted brown rice, bulgur wheat, buckwheat, farro, barley, millet, quinoa, flaxseed, hempseed, chia seeds, cracked oats), nuts and seeds as well as nut and seed milks and butters, fruits, hummus, 100% stone ground whole wheat and rye bread, coffee and tea (limited). Limited processed foods such as stevia and pea milk). I don't count calories or carb-protein-fat ratios closely, but when actively training I have to eat for fuel and aim for 4,000 kcal/day @ roughly the proportions suggested by Chris Carmichael (Lance Armstrong's former coach) as suggested in his book "Food for Fitness": 65% carbohydrate, 13% protein, 22% fat. The way I accomplish this is by eating 6-10 small meals per day. Pre-surgery workout: 30 mins daily cardio for 12 months. Light weight training 2-3x per week. When I first started, I could only walk 2-3 blocks before needing to rest and catch my breath. Post-surgery workout (started 8 weeks post-op): 1.5-2hrs daily cardio (running, swimming, cycling, rowing). Weight training 4 days per week. Triathlete. 12 months after surgery I completed my first full marathon (solo due to 2020 covid-19 pandemic) in 4:48:02. I am currently training toward competing in the next full Ironman, which will hopefully be held in 2021.