Kaylieghm

Drawingdami I like what you said: “No matter what you decide, you have to advocate, advocate, AD.VO.CATE. for yourself! Your bariatric team will only give you as much attention as you demand and you have to demand it. Never be rude, but let them know you ain't playin'.” My start weight was 238 and now I’m down to 209. I had a really strange feeling the night before my surgery on July 20th. I felt that I should have backed out of it. I experienced bad vibes from my surgeon and his staff. I have been unable to progress much beyond eating soft foods and difficulty swallowing. My surgeon did a second surgery two weeks ago. I should have listened to my instincts and not let him. My husband was urging me not to go through with it and to get a second opinion. I didn’t listen and 6 weeks later, I’m still in the same boat. I miss eating and to be able to drink coffee and gulp water. I can only take small sips at a time. I’m scared to death that I’m going to have to live the rest of my life like this. I had to be forceful when dealing with my surgeon and his staff. They have been brushing me off and telling me to go back to the liquid plan. I have asked my doctor what he thinks my prognosis will be. Before my second surgery he said I’ll feel much better and now he won’t see me and is having me see nurse practitioners. if I could have a do-over, I would never have gone through with bariatric surgery. I would give any amount of money or weight in the world just to be normal again.

First of all I would like to congratulate you on your weight loss. With what you have experienced, I would honestly trust your instincts. I find it odd that you have not had an RD monitor you as part before a surgery date was scheduled. I would recommend that you look into another surgery center. Wish you the best in your journey.

Yes, I called them on Wednesday. They said to give it more time that I maybe recovering from surgery.

This past Monday I had surgery to remove a stricture. My bypass surgery was done on July 20th. I’m still having the issue with food being stuck as I try to eat. I had a complete meltdown yesterday and couldn’t stop crying. Am I going to have to live the rest of my life like this? For those of you who have had bypass surgery, are you able to eat normally? What is it like for you now? Any regrets?

Just posted a response. Thanks for your reply. I’m trying to figure out how to use this website.

I went to my doctors office yesterday because I felt that that food getting caught in my throat sensation was getting worse. I started having issues with drinkable protein yogurt and swallowing pills. I spoke to the nurse on the phone and she told me to come into the office. I asked to me seen by an MD. Three days ago I noticed a bulge the size of a softball sticking out on my right side under my breast bone. I’ve also had pain on my lower back. When I went into the office, the NP came into the exam room. She was very dismissive of my symptoms that I have been experiencing in conversations with her. I told her that I was told that I would be able to see an MD and if I couldn’t, I was going to call my PCP and go see another bariatric specialist. She left the room and came back with a surgeon. The NP examined me and said I had a hernia and asked me if I ever had issues swallowing. I haven’t. Seconds later my surgeon came in. He is well know and people come from all over the country come to see him for bariatric surgery with him. That’s why I chose him. He examined me and said that I didn’t have a hernia and the bump was tissue that is healing. He sent me to get an X-ray with contrast die and that’s when I learned I had stenosis. The opening of my stomach was narrowed due to scar tissue. On Monday I have another operation scheduled for my surgeon to remove the scar tissue. He said that this happens with 2 percent of patients after surgery. After surgery I have to go back to the liquid food plan and start over. I’m feeling really scared and hoping that one day I’ll be able to eat normally and healthy. I’m worried that something happened to me and I may have to live with a disability for the rest of my life. I’ve lost 25 pounds since my surgery day, which was July 20th. I’m not that excited about that because of these complications that I’ve been having.

KaRmakat, I’m having the same issue with water. I’m able to drink 16 ounces of water and two protein shakes. This is challenging and can’t wait to eat more of a variety of foods.

Tammie G, How have you been doing since your surgery with weight loss? Your chicken rice cream soup sounds delicious. You inspired me to look for recipes online. I found one for pumpkin custard - see below. Ingredients Directions 1 can (15oz) 100% pumpkin puree (not pumpkin pie mix) 2 tsp pumpkin pie spice, or to taste 1 cup egg substitute or 2 whole eggs and 4 egg whites 1 cup 2% milk 6 packets Splenda, or to taste Put all ingredients in medium mixing bowl. Blend with whisk or hand held mixer until smooth. Equally distribute between ramekins. Place baking dish with ramekins into the oven. Bake for 60 minutes or until centers are set. You can tell if it is set if a knife can be put into the center of the custard and pulled out clean. Remove pan from oven and place on pot holders or a trivet. Carefully remove ramekins from water. Use tongs, if needed. Serve warm or cold. Nutrition Information Per Serving: Calories 65, Fat 1.2 gr, Carbohydrate 7.5 gr, Protein 6.3 grams. The nutrition information is based on using egg substitute and no whole eggs.

Tammie G, How have you been doing since your surgery with weight loss? Your chicken rice cream soup sounds delicious. You inspired me to look for recipes online. I found one for pumpkin custard - see below. Ingredients Directions 1 can (15oz) 100% pumpkin puree (not pumpkin pie mix) 2 tsp pumpkin pie spice, or to taste 1 cup egg substitute or 2 whole eggs and 4 egg whites 1 cup 2% milk 6 packets Splenda, or to taste Put all ingredients in medium mixing bowl. Blend with whisk or hand held mixer until smooth. Equally distribute between ramekins. Place baking dish with ramekins into the oven. Bake for 60 minutes or until centers are set. You can tell if it is set if a knife can be put into the center of the custard and pulled out clean. Remove pan from oven and place on pot holders or a trivet. Carefully remove ramekins from water. Use tongs, if needed. Serve warm or cold. Nutrition Information Per Serving: Calories 65, Fat 1.2 gr, Carbohydrate 7.5 gr, Protein 6.3 grams. The nutrition information is based on using egg substitute and no whole eggs.

I had bypass surgery on July 20th. It was nearly impossible to eat or drink when I transitioned to the purées stage. I have an appointment scheduled on August 24th for an X-ray with contrast die to see if there are any issues. I’m supposed to be transitioning to soft food in two weeks, which I’m excited about. I’ve been eating yogurt, low fat cottage cheese, protein shakes, low fat cream of mushroom soup, and retried beans. I was able to swallow scrambled eggs this morning. This is a lot harder than I thought it would be. How are you or have you been making it through the early stages after surgery? Any food ideas?

I called my doctors office office and they gave me a number to call for a UGI test. I called and can’t get in for two weeks. I can barely swallow water, let alone food and pills! 😌

I’ll look at that. Just joined this forum this morning. Thank for letting me know about it.

I haven’t wanted to be a bother to the office so I have been really suffering from these issues. You made me feel hopeful and not as depressed as I have been feeling. I’ll let you know what happens after my phone call tomorrow morning. Are you able to eat healthy and normally now? I’m so sorry with what you’ve gone through. Sounds like you a a very strong person.