KK66

Hollirose, can I ask you if you had stalls along the way, and if certain months during your nine month journey were more successful than others. I am two months out and have been stuck. It's stories like yours and others that give me hope that I will not be the exception to the VSG surgery--and not lose any more weight! Did you track your weight loss on a graph we can see?

Yes, subbing a meal with a protein shake. I never thought I would utter those two words again after my pre and post op fluid diet, but alas, I need to get things going.

I hear ya. I was around 246 or so pre op. Went on the liquid diet for two weeks prior to surgery (VSG on 11/28/12) and got down to about 238. I am currently at 214 and I have been there for what seems weeks (probably 2 anyway). I have tried upping calories, decreasing calories, increasing fluids, etc etc. Nothing is working. It is so frustrating!!! When will this stupid scale start to move down again???

As I recall, there were 2 leak tests performed, one while I was under anesthesia, still on the OR table, and the other the following day. I did have a considerable amt of pain, gas pain and overall weakness the first week post op. I do have to say that I am apalled by some of the responses that members receive, especially by more seasoned members. I would never respond to people in this manner. It is not helpful, it is condescending, and mean spirited. People join support groups, both in person and online, for 'support' not trashing, questioning, belittling and name calling. When I posted something in a thread a while back about my nutritionist concentrating on calories rather than exercise for the majority of weight loss, another member basically called her a nut job...How is this helpful? Needless to say, I withheld my response to this post. I am an RN, work in a major Boston hospital, and I can say this: If I ever spoke to a patient or a family member the way I see people treated here, I would be out of a job. Sometimes it's best left unsaid (or typed).

Hi Everyone, When I have done low carb in the past, I have a running list of things I buy to keep stocked up on for healthier eating: Berries Greek Yogurt Asparagus Tomatoes Avocados chicken Turkey Bacon Turkey Breast Laughing Cow cheese Ak Mak Crackers Citrus Fruits eggs Fish/Shellfish What are your staples? Have you had to omit healthy foods because of intolerance now? Would love to some new things to add to my list.

Had the exact same thing early on. I initially thought it was thrush. It was thickly coated like it had a sweater on it...lol. It felt so weird. Bump up your oral hygiene: It's from ketosis. Brush it several times per day and stay hydrated as best you can. When you come off full liquids, it will clear up, I promise.

Dr Meireles at Mass General in Boston... he's been great.

I had my sleeve surgery the end of November (28th), so only about 32 lbs gone in the post WLS pics Mostly head shots--havent really wanted to take pics below the waist yet! lol. Pre-Sleeve and Post Sleeve pics

Thanks....Just when I think I have made very little progress, I take a peek at these pics. I just wish I could lose quicker and in larger amts.

I read online that Ghrelin has some temperature regulating properties, so that might be it. Most of it is gone with the sleeve surgery. Also, if you are dehydrated, you can feel pretty cold

You had your surgery in mid December, right? Since you have not lost your weight, and you are only five weeks out, how did you gain it all back? Perhaps you just need to tweak your carbs/protein and calorie intake.

I think we would be best served leaving our curbside psych consults to the professionals, that's why there is a multidisciplinary approach both pre and post sleeve. I have had some wine post op (I am two months out), but have lost my gusto for it. I used to enjoy a nightly glass with dinner, and a few more on weekends out with my BF. Since my sleeve, my tastes have changed and I don't enjoy it as much. I would not begrudge anyone from doing what they decide to do. That being said, we do have to be careful overindulging in anything to excess. That is what got us here in the first place. I am trying to be cognizant of that on a daily basis, whether it's carbs, chocolate or alcohol.

I've been eating asparagus (I roast it in the oven with olive oil) and it's been okay so far. I have not really delved into salads yet..hear that its not tolerated well. I make a lot of soups as well as stews.

Also, Origins sells a great product.called Vitazing..a face moisturizer with a bit of self tanner in it. Also, the Olay Regenerist line has a face moisturizer with self tanner in it too. I found the body self tanners too much for my face. You can always add more color via bronzer ( I love MAC's bronzing powders) I think a natural kiss of color is the best way to go. When tanning is overdone, we risk the 'Snookie" look. Never attractive. Plus, using the self tanners almost forces you to moisturize your body every day And tanned skin, does make you look thinner!

Maybe it's a full moon, but lately I've seen a lot of snarky, sarcastic remarks from posters. Not sure what's going on. In response to your original question...I've done both tanning beds (not recently) and self tanners. Lots of good ones out there and you don't have to pay a lot of money to get a decent product. It's all in the prep and applcation. I usually apply self tanner in the evening,after shaving, exfoliating and drying well. Apply with a light hand, wear some latex gloves and then apply a tiny amt to your hands so you don't have hamburger helper hands! LOL. Careful around thicker skinned sites, like elbows/ankles..Apply those areas sparingly. Wait until you are completely dry before putting on PJ's. I have also done the spray tan. Some are better than others. It's pretty good for a weekend, but if you are doing it for a vacation, the salt water/chlorine will fade this pretty quickly and it tends to be more splotchy than if you had been doing self tanners at home for a while. Hope this helps.

My BF is from Peru, so Quinoa has been a staple ingredient for us for years. I make pilaf with it, use it in veggie soups, as a filler with meat to stuff peppers. It is a complete protein, very digestible and has a fantastic texture.