prbrooksie

I"ve been terrible terrible cheese omelet 1-snicker's bar 2-peanut butter cups

For me...I feel different with different foods. Yes...Golf Ball in my throat and sometimes...I feel like I have my bra on to tight. Shoulder pain if I am really really full. Oh this is weird and I have not heard anyone talk about it, but I thought I had a earache, but it was pain from being too full.

You poor poor man... Hello...just call me brooksie or reggie. I use a good Vitamin Centrum Senior CHEWABLES...taste GOOD... You should contact your doctor and see if they can recommend an over-the counter. If you have any concerns about them being full of real Vitamins they have been tested before and approved by ConsumerLab.com <!-- / message --><!-- sig -->

breakfast - slim fast and banana lunch - 2 cups of greens, diced ham, cheese and salsa/ranch dressing dinner - ?

You poor poor man... Hello...just call me brooksie or reggie. If you want a good Vitamin without all the crap you have gone through. Get some Centrum Senior CHEWABLES...taste GOOD... If you have any concerns about them being full of real Vitamins they have been tested before and approved by ConsumerLab.com

Exactly! And who are we to be trying to be natural ...we all have plastic tubing inside us. :hungry:

http://www.lapbandtalk.com/before-and-after-t4642.html?t=4642 Also, you can put your photo on your profile

Pecan Nut Crust This is a great pie crust, particularly for pumpkin pie, but it could be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable. INGREDIENTS:<O 1 cup pecan pieces (frozen) 2 T melted butter 2 T worth sweetening power from artificial sweetener of your choice PREPARATION: 1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas. 2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly 3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly. Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams Fiber, 10 grams of Protein, 101 grams fat, 950 Calories Low Carb Pumpkin Pie INGREDIENTS: 1 15 oz can pumpkin 2 eggs 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust) 1/3 cup cream 1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional) 2 teaspoon cinnamon 1 scant teaspoon t nutmeg 1/4 teaspoon ground ginger Pinch cloves 1/4 t salt PREPARATION:<O As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste. 1) Preheat oven to 425 F. <O 2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour into the crust. 4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done. Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories. With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber

I am very excited to here that you are free!

Speaking of no perservatives...Did you know that Frito's have no perservatives and only three ingredients?

If anyone of you want vitamins that have been tested and approved by ComsumerLab...Centrum Chewables is Approved. I know that ComsumerLab has tested and approved vitamins from iherb.com, vitaminlife.com or puritan.com You can read more on their website.

Pecan Nut Crust This is a great pie crust, particularly for pumpkin pie, but it could be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable. INGREDIENTS:<O:p 1 cup pecan pieces (frozen) 2 T melted butter 2 T worth sweetening power from artificial sweetener of your choice PREPARATION: 1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas. 2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly 3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly. Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 Calories Low Carb Pumpkin Pie INGREDIENTS: 1 15 oz can pumpkin 2 eggs 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust) 1/3 cup cream 1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional) 2 teaspoon cinnamon 1 scant teaspoon t nutmeg 1/4 teaspoon ground ginger Pinch cloves 1/4 t salt PREPARATION:<O:p As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste. 1) Preheat oven to 425 F. <O:p 2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour into the crust. 4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done. Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories. With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber

Marni.... Even my doctor didn't give me as much information on what to eat, etc. that is on this site. http://www.lsaobesity.com/Lap-BandDietGuide.htm I thought it was very helpful. I have been eating more and more protein and less carbs. Also, I recently read a book by a Dr. Richard K. Bernstein who is diabetic. He totally believes in more protein and less carbs for anyone who wants to lose weight or control their diabetes. I don't know if you are diabetic or not, but I'm sure we all want to lose weight. The book is called Diabetes Solutions. He has a website too. http://www.diabetes-normalsugars.com/ I have been trying my darnest to get off carbs. It is hard and especially with two children and a thin husband around.

read page 12 on this document...maybe it will help. http://www.lsaobesity.com/Lap-BandDietGuide.htm

http://www.lapbandforlife.com/postsurgerydiet.htm or try this one... http://www.lsaobesity.com/Lap-BandDietGuide.htm

I thought some of you might want to take the Real Age Test by Dr. Oz. My test results came out terrible! I am just 43, but because I am overweight, don't exercise, Type 1 diabetes, and smoke...my real age is 57.4...that explains why I feel like crap. They will also tell you what to do for the next 90 days to improve your Real Age. Like take Vitamins, exercise, etc. Oh..and Dr. Oz says to take your height in inches and divide by 2 to get your correct waist size. I am 70 inches tall. Soooooooo...my waist should not be over 35. Oops...I'm more like 44. Measure your waist at your belly button. Good luck! www.realage.com

Thank Goodness they found out what was going on and it didn't slip. They used the x-ray machine on me the last time they removed some saline, but didn't have me drink barium. I wish they had. She said the band was in the right place. I'm doing so much better with just a little bit out. I'm able to eat less mushie stuff like you said, but on the flip side I still have restriction.

Hi...I had to get unfilled because I kept trying and trying to eat less and less, but I still got stuck several times. It got to the point that I thought I had a sore throat, but it was just sore and swollen for PBing too much. They took out all of it and immediately...I could feel the difference. The nurse put back all but .4 and now I am losing weight again. I think it was so tight that it was causing me to eat the wrong foods. The unofficial weight loss is 32. I am down to 224 in the mornings. I also, contacted Dr. Curry who is on this forum on another thread. He assured me that it will be harder and slower for me because of my Type 1 diabetes. I am on an insulin pump 24/7. He helpped me rethink... I am still hoping that someday weight loss will help me come off of the insulin, but doubtful. I walked 5 days last week for 20 minutes too. I am not getting another fill until I am sure I really really need it. I can't go threw PBing again. The last day before my appointment I PBing 5 times before I could get to their office. It felt like I had a knot in my throat all day too. So..anyway...I'm still trying.

http://www.lapbandforlife.com/postsurgerydiet.htm

The same thing happened to me, but I went a lot longer thinking it would get better. Try liquids and soft foods for a week.

http://www.lapbandforlife.com/postsurgerydiet.htm

Dr. Malley did my surgery on November 2, 2006. I am self - pay and did not have to deal with insurance or much of the staff. The staff that I have come into contact with have been fine. I had my surgery at "The Doctor's Hospital" located on College Blvd. Very nice hospital. The night nurse was a little nasty, but the the day/afternoon nurse was sweet. Dr. Malley is very quite when I see him. I expect that out of a surgeon. I've worked with doctors for 10 years now and that is just they way they are. Good Luck! Let me know if I can help in any way.

Steak is not going to raise your blood sugar and I after my 2nd fill...I had to say forget it to steak. You can also drink 8 oz of juice.

I don't know if you are insulin. I am learning the hard way of how to bring up my blood sugars. I use to eat something like Cookies or a candy bar to raise my blood sugar. I tried to eat a few cookies and milk in the middle of the night when I was having a low..like the old days. NO Way! The band was tight and I throw up. Sooooooooooo...I am now only relying on Gluscose Tablets. If my blood sugar is low and I want to bring it up to normal I chew a couple of the tablets. One B-D Glucose Tablet has 5 grams of glucose...it probably will raise your blood sugar up 25mg. So..if I am now to 45 I eat a couple or three. Good luck!

There is evidence that glucophage (a diabetic drug) can help. Do a google for glucophage or Metformin and polycystic Ovary Syndrome.