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*~Otherwise known as "Hopeful One Day, Scared Sh*tless The Next"~* :hungry: Reading through erosion posts, pictures of infections, stories of slippage and removals, I sally forth to my meeting with the Psych doc and nutritionist, with what amounts to this month's rent money in hand to pay for this visit. I don't take this surgery lightly. I was actually able to have this done by a different surgeon back in the Fall. But I needed more time to make sure I was doing the right thing. Let's be honest, going under the knife to be able to lose weight is a huge step, and a serious one. I went to a support group meeting of this other surgeon and I was shocked at how quickly and without real research these people went and had this done. I was asking questions that we discuss here in the meeting none of them had a clue about. That shocked me. I guess for some the promise of being thin is enough. Not me. Yes, I am terrified of the actual surgery, going under anesthesia. (will I be that 1 in 1000 that won't wake up?) but my fears center more on what is going to happen after the surgery. Will I heal? Will I become infected? Will I get pneumonia? Will it be freaky because there is a freaking device wrapped around my stomach? Will I become dehydrated? And farther out: Will I pass out from PBing? Will I have terrible pain in my chest like some people? Will I erode? Will complications from erosion in my stomach kill me? Emotional: Will I enjoy life without my food? Will I ever be able to enjoy food again? What will life be like without being able to just drink and eat whenever and however like before? What will I do with my time without it being centered on eating and cooking? What will I do with my thoughts and emotions that can't be comforted with food anymore?? So, my first hour is with the nutritionist. I am completely overwhelmed and set on edge by this meeting. If the seriousness of this surgery didn't hit me before, then it did now. I am a vegetarian, so getting Protein is going to be paramount. The fact that I will have to be on a low carb diet was not what I expected. As a vegetarian, I eat carbs in Beans, whole grains, etc. From the food choices I have, it seemed to me that food enjoyment is really going to be out the window. Yogurt, cottage cheese, tofu, Protein drinks. And Water. That will be my diet. I was prepared for a change, but not this drastic. What unsettled me the most was the water bit. I can hold off drinking at meals, but I guzzle water. ALL DAY. I used to be very athletic and I drank and still drink over a gallon of water a day. And I chug it. When I don't get my gallon in, I feel dehydrated and can actually feel sick. SO this is a real concern for me. I just don't see how I can keep up the levels my body is used to all these years with a sip, sip ,sip sip all day. So coupled with all that I have written above, and the fact that now I am just waiting on a surgery date has me up at night. Am I doing the right thing? Will I be doing my body more harm than being fat if something goes wrong? Anxiety and fear is riding me out. But every once in a while during the day I'll see a woman who is slim and I think "I can be that now. I actually have a chance at achieving that" or see an ad for travel and think "I can vacation now and not be miserable that I am so fat" But most of all this is about getting healthy again. I can feel my body struggling and getting sick with this weight on, and I'm only going to get bigger because I am a food junkie and I have PCOS. To be continued.....

Chilo, I believe you that the food in England isn't great either.. lol I've got a few British recipes that I lovvvee... sticky toffee pudding anyone? LOL I might as well inject the fat straight into my veins Especially someone who has girls, teen girls at that, how do you manage to keep them "sane" as far as their bodies? Is England as bad or getting as bad as America where it's all about "skinny" and young girls are feeling that pressure? A crappy kids menu at a restaurant I can understand but I'm still appalled at the items in grocery stores. Why is it that now...in 2011... people are so obese (portion sizing aside) compared to say the 50s? Are the basic ingredients in products we buy in the grocery store THAT different now? Also, I don't GET how in the blue hell restaurants can pump so much extra fat & calories into something you can make at home with the same types of ingredients? Dawn, I was being facetious about the cokes to juice comment. Since having the sleeve, I've always figured splitting an adult entree w/ kiddos is the way to go. Let me be clear... I don't have any kiddos yet but DH & I are planning on getting our adoption ball rolling VERY soon. We plan on adopting from Korea I'm one of those people who over thinks about things since I've never done this before. Butterfly, I have a sister who is a doctor as well and is raising her boys vegetarian. There's a lot of problems with that (that I see personally). Those kids are... 11 & 8 or 9 and both have moobs. Little boys shouldn't have moobs. Julia, have you noticed a change in your youngest's weight since swearing off all those bad items at home?

You know puberty and breast development in particular was sort of scarey for me because of how much they grew. First of all I was the third tallest girl in the entire fifth grade (and at that age girls tend to be taller). Then junior high happens and so does puberty. So these boobs start growing and I have to learn how to do everything with these things in the way now... Seriously LOL. It made playing the flute and PE and all sorts of other basic activities more difficult. Then two years later in the eighth grade I was up to a D cup. And I was 5'6' then and probably about 170-180 pounds. And these things on my chest hadn't showed any signs of slowing down and I honestly thought that maybe I would have to get a wheelbarrow for them or something. But then they did finally stop growing and I was still able to walk upright so it was ok except for some blouse fitting issues I still struggle with. And I don't know about obesity or many hormones.. I was overweight but not super overweight. And I became a vegetarian in Junior High but the boob growth didn't stop with that and I rarely ate eggs growing up because I've always disliked them intensly...

Congratulations and courage to all who are on the verge. I got my band on Dec. 6, 2011 and just had my first fill three days ago. i'm still working on getting comfortable with the new way of eating. The dietary rules that I've followed for a long time - vegetarian, planning veg and fruit before protein, eating lots of fiber and having frequent small meals - are all turned upside down. It's been a journey already and I look forward to settling into eating less and seeing a steady drop on the scales. I'm 61, and wish I could have done this much, much earlier, but in a way I feel like I'm in a similar place to Bri, preparing to start a new stage of life now that my kids are grown and settled, my parents are gone and I've had to give up on my previous career. What next? Something really good!

I'm vegetarian. I get in 100gm of Protein daily, but I supplement with 100% unflavored whey isolate. Juicing isn't a good idea because it's all concentrated sugar with none of the benefits of the Fiber and roughage you would get from eating the fruit or veg whole. Even vegetables will contain sugars. You'd benefit more from eating a balanced diet and the occasional salad.

My doc's office gave me a sample list of meals used for b, l & d during the mushy/pureed phase: cheese omelet applesauce poached egg oatmeal pears cottage cheese peaches high Fiber Cereal softened in milk smooth Peanut Butter banana cream of wheat hummus pureed broccoli cantaloupe vegetarian refried Beans green beans pureed egg salad (1 whole egg, 1tsp lf mayo) tuna or salmon 1/4 cup of mashed bean Soup (lentil, navy, black bean, split pea) pureed chicken, moistened with broth shrimp, crab or lobster soft fish chili (pureed)

I was doing a Keto like diet (was not hitting the fat goals) then I went on vacation and it was shot to hell So I'm doing a low carb plan but nothing like before. I didn't notice any gained weight as a result of the switch however I am in the early months of post surgery my body seems to enjoy the fruits and vegetables more than the proteins (I was a vegetarian prior to surgery anyways) but I'm still being careful to keep rice bread and the likes out of my diet.

My favorite vegetarian recipes are Indian. I recommend you get an Indian cookbook, write down the spices used most often & go to an Indian ethnic market. The spices are sold by the bag; just store them in a container that closes tightly and away from the light. Don't forget the fresh cilantro-- makes a huge difference! Have fun!

I'm 7 months post op from bypass surgery and I'm still not able to tolerate meats unless it's ground meat. I'm thinking about changing to a vegetarian diet and was hoping to get some meal suggestions... I also do not tolerate fish well... Are there any good vegetarian dishes that anyone can recommend?

Hi Donna, I tried your Italian Beef & Zucchini recipe tonight and it was so amazingly soft and tasty:drool5:. I made some changes to it in order to fit into our household but it still turned out yummy. Next time I make it, I will add much less Ricotta than I did, I just wanted to use up what I had and it was a bit much in the recipe, but things still tasted great. I had it as is, but my family had it over baked potatoes with fresh Green Beans on the side. (why am I the only fat one in the house? They eat like piglets!) Here is what I used and the calorie count below. Thanks again for the inspiration.:thumbup: This was all cooked the same way you did in your recipe, just a Vegetarian version. 2 cup Zucchini chopped (skin on) 1 cup Red Onion (didn?t have a yellow) 1 cup diced fresh Tomato 2 cup Morningstar Farms Griller Crumblers (we are 97.9% vegetarian household) 1 ? cup non fat Ricotta (used way to much could easily cut in half) 1 cup Parmigiano-Reggiano grated 2 tbsp Earth Balance Natural Buttery Spread 2 tbsp sqeezy Garlic (found in fresh veggie section-I hate cutting up garlic) Dash of Marjoram Dash of Oregano Dash of Johnnys Seasoning Salt Dash of Sea Salt Several Dash?s of pepper (I?m a ?dash? kind of cook, sometimes that goes wrong, but not this time.) Left out the basil as my household does not care for it very much. Since there is no way I could eat a full cup of this, it made ten ? cup servings with the following stats per serving: 122 Calories 6g Fat (2 saturated) 18mg Cholesterol 7 Carbs 1.5 Fiber (so 5.5 Carbs after subtracting the fiber) 12g Protein

Are you a vegetarian? This may be a culprit due to the high carb intake you would have.

hi, my name is Harli and im looking to get control of my weight. im 27 years old, 280 pounds and a vegetarian. my mum was recently diagnosed with diabetes and a heart problem and she recently lost her father (my grandfather) to heart and lung issues. there is a history of obesity and diabetes in my family and i really dont want to end up going down that road although i know im not far from it. ive tried Alli, Atkins, Weight Watchers, generalized calorie counting and more and i really feel like ive run out of options. i have terrible knee problems. dislocations seem to be a common issue for my poor knees so working out is difficult and painful. ive done some research on the Lap Band and im hoping it will help me to reach my weight loss goals so that i can live a more active, happy lifestyle. but to be honest, all this talk of band slippage scares the heck out of me! is slippage really common??

I'm not banded yet either (I see the surgeon next Tuesday) but had a dilemma yesterday that maybe someone can help me with. I attended a luncheon and on the menu was chicken salad on a croissant (I'm vegetarian so I steered clear of this totally), cheese straws, potato chips, fruit (2 strawberries and a handful of grapes), and pound cake. This is an annual luncheon so I hope to go next year (maybe there will be a more varied menu) and hope to be banded and maybe near goal by then. Does anyone have any suggestions for a portable lunch I could take with me and be somewhat inconspicuous in these kinds of situations? I'm not sure how Granola bars will do and I can't think of any other options. Thanks in advance for any help any of you can provide me.

here are a couple of suggestions suggestions for superfoods to help supplement your needs as a vegan. Spirulina contains rich vegetable Protein (60~ 63 %, 3~4 times higher than fish or beef ), multi Vitamins (Vitamin B 12 is 3~4 times higher than animal liver), which is particularly lacking in a vegetarian diet. It contains a wide range of minerals (including Iron, Potassium, Magnesium Sodium, Phosphorus, Calcium etc.), a high volume of Beta- carotene which protects cells (5 time more than carrots, 40 time more than spinach), high volumes of gamma-Linolein acid (which can reduce cholesterol and prevent heart disease). Further, Spirulina contains Phycocyanin which can only be found in Spirulina. In USA, NASA have chosen to use it for astronauts food in space, and even plan to grow and harvest it in space stations in the near future. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2765/2 Chia (Salvia hispanica) Supports Heart Health Chia seeds can help reduce blood pressure. The seeds contain one of the highest known plant sources of essential fatty acids (omega-3 and omega-6). EFAs cannot be synthesized by our bodies however, it is very important that we get enough to support our immune, cardiovascular, nervous and reproductive systems. EFA deficiency is quite common in North America. Stabilizes Blood Sugar Chia seeds slow down the rate at which complex carbohydrates are digested and then assimilated into the body. The soluble Fiber helps to stabilize blood glucose levels resulting in steady, sustained energy. In one study on diabetic patients, Dr. Vladamir Vuksan of St. Michael's Hospital in Toronto, found that blood was thinner and less prone to clotting and blood pressure of participants dropped significantly, after three months of taking Chia seeds daily. Energizing The word “Chia” comes from the Mayan language and means strength. Chia seeds are a balanced blend of protein, carbohydrates, fats and fiber. It is said that 1 tablespoon of Chia can sustain a person for 24 hours. Athletes have reported that Chia seeds help them perform at optimal levels for much longer periods of time. Anti-Inflammatory Properties A number of arthritis sufferers have reported reduced pain and inflammation after a few weeks of taking Chia seeds. The high concentration of omega-3 helps to lubricate joints and keep them supple. Additionally, Omega-3s are converted into prostaglandins which are known to have both pain relieving and anti-inflammatory effects. Weight Loss The essential fatty acids contained in Chia seeds helps to boost metabolism and promote lean muscle mass. The seeds are sometimes added to food to provide bulk and nutrients while adding very few calories. For these reasons, many people have found Chia quite useful in weight loss and weight maintenance. Detoxification and Elimination Similar to psyllium, the swelling action of Chia in the body helps to cleanse and soothe the colon, and absorb toxins while lubricating and strengthening peristaltic action. High Quality Protein Chia seeds contain about 20% protein, a higher percentage than found in many other grains such as wheat and rice. Chia seeds contain strontium which helps to assimilate protein and produce high energy. Antioxidants Chia seeds are an excellent source of antioxidants containing even more antioxidants than fresh blueberries. The high amounts of antioxidants in Chia seeds also keeps the oils from going rancid - contributing to a long shelf life. Provides Fiber and Other Nutrients Besides EFAs, Chia seeds also provide fiber, iron, calcium, niacin, magnesium, zinc and phosphorus. 2 tablespoons of Chia = 7 grams of fiber, 2 grams of protein, 205 milligrams of calcium, 5 grams omega-3 Brain Power EFAs are known to make cell membranes more flexible and efficient making nutrients more readily available and nerve transmission more efficient. This helps to improve brain function (including memory and concentration). http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2

Hi! I'm a 99.9% vegetarian, but desire to be vegan. Check out my blog as I give info on what I've been eating. Hummus is my biggest go to food item. However, until I could eat mushies, which was 4 wks post-op, I did the protein shakes with added soy milk and Beneprotein. I also did lots of smooth soups and added Beneprotein. I do a lot of tofu also and love the fresh tofu (puddling like) that I get a the asian market. It usually comes with a little side of sweet ginger syrup. Heat up the fresh soft tofu and put a little ginger syrup on it. I personally love that sort of thing. I now eat mostly beans, legumes, leafy greens (mostly juiced), soy products for my protein. Protein first! I've been doing lots of juicing. My favorite juice is: kale, spinach, romaine lettuce, celery, cucumber, parsley, lots of fresh ginger, lemon, and pears or apples. Super nutrient rich juice. So yummy! You are doing great. Congrats.

i would personally disregard any doctor's advice to not eat or drink during a long flight. I fly internationally (12 hours each flight) and would not want to risk dehydration or the immense thirst not drinking for 12 hours (or more, if delayed!!!) would provoke. As for eating: If you can drink (and really there is no reason you wouldn't be able to drink---just don't go get a big fill right before getting in an airplane !), drink. If you can eat, eat the band-friendly stuff they serve. Much of what is on offer on airplanes is not band-friendly for me (bread, Pasta, rice-based dishes) so I pack my own food in my carryon. I pack Protein bars and Protein powder, fruit and nuts. Or sometimes I'll preorder a vegetarian option but that often come with pasta or rice, neither of which I eat. So my advice when flying is to not worry about a too-tight band, but do bring on your own food especially for a longhaul flight. And sip sip sip Water all through the flight.

Does anyone else's surgeon say 3 meals, no snacking? I have been paying attention to people who are successful in the long-term who post here, and most seem to have 4 to 5 mini-meals per day. I'm sure my surgeon doesn't want us to get in the habit of grazing, but at the same time, most of my "meals" are only about 150 calories, and I feel that I need to eat more than 450 calories a day or I feel a bit light-headed and can't concentrate on work (my stomach isn't growling but my body seems to need a bit more fuel). I feel best at 600-700 calories, 60-70 grams/protein, at least 64 oz of Fluid (more when possible), and a 30-minute walk per day (which I will increase when I am farther out post-op). I am 3 weeks post-op and on purees. If I were only eating 450 calories a day, I'm not convinced that I would be losing faster, but maybe. I lost 16 lbs in a 6-MONTH 1200-calorie/day pre-op diet (I am hypothyroid and have always been a slow loser with low caloric needs). Since surgery, I gained and lost 18 lbs in fluid and now have lost another 12 pounds. That may be slower than some, but I tell myself if I lose a few more pounds by 4 weeks out, I will have lost as much as I lost in 6 months pre-op! A six-time faster weight loss following a food plan that makes me feel good isn't too shabby! :-) The PA also told me that they do not want us to use Protein shakes anymore, for Snacks or for meals. I really feel that I need at least one per day, especially bc I am a vegetarian so some of my protein sources contain carbs, and I want to keep my carbs to about 50 g when possible. I'm so torn bc I'm so rules-oriented and want to follow my surgeon's recommendations, but at the same time this needs to be livable and I need to be able to concentrate on work and I want to get in all of my protein--etc. Any advice? Thanks!

When I was pre-op, my fav low-cal snack was 6 ounces of 0% Fage or Chobani with dill dip mix stirred in. Soo good. I've been eating some of this on my pureed vegetarian chili and it's really good. I make up a container and leave in the fridge and use 1/8 to 1/4 cup at a time. Can't wait till I can eat veggies again! Dean, great point about grazing vs planned mini-meals. I think there's a BIG difference. Thank you for your advice! It seems to be working well for you.

Your tastes will totally change too. Don't pre purchase too many things! Isopure is suggested. Some mix it with Gatorade to be more tolerable. I'm 2 months out and down 45 lbs. at this point, I'm considering becoming vegetarian because meat always makes me ill. Even a bite. I was a huge meat and tatos person...Midwest girl. Kinda weird. But I just go with the flow.

Ok so that you guys can get an idea of why he's against it... My husband is a born and raised vegetarian, he avoids processed foods and try's to always eat organic. I guess you can call him a health freak. He wants me to lose weight the "normal" way, good old fashion healthy eating and exercises. He just doesn't understand that when you've been brought up almost your entire life with bad habbits, they are EXTREMLY difficult to just stop.

thanx all for your responses and encouragement. i was hesitant at first to go through with surgery as there arent alot of experiences online with resleeving, however after months of research and asking dr aceves questions daily, i made up my mind to finally do it. as for my previous sleeve, the first surgeon did not cut enough out to guarantee long term restriction, its his technique i guess. as for dilation, it happens frequently in some parts of the stomach as it did happen to me. as for foods that can and might stretch the sleeve, im not sure. i am a vegetarian, the hard and dense food i eat come from tofu and legumes. i dont eat meat which is even harder food, but my stomach dilated and stretched never the less. the medical system where i come from is very complicated. to consider asking for a free revision or a refund is totally out of the question, it just doesnt happen. dr aceves is a very kind man, he made sure im happy and comfortable with the care im having. all of his staff, dr campos, karla, yolanda, nina, the nurses the janitors everyone theyre very kind nice and always have a smile on their faces. im recouperating at the lucerna for the next few days, im feeling great.

Reach out to your bariatric team first for clarity, they may have ALL the answers you are looking for. The plans vary so greatly you may end up with more questions and no answers that will help YOU Currently I'm at: 60+ protein ,>80 carbs, ~45 fats I for example am very carbon sensitive so I tried to focus solely on protein earlier on but I also don't tolerate meat for long periods so I have to rotate food groups, then I said to my team I just want to be a vegetarian again and they said OK. I was expecting great resistance. My new rules are similar to old ones but I work with the NUT to make sure in not stunting my progress either.

I was a vegetarian for years. After surgery I added fish back in occasionally. The thought of eating chicken, beef or pork makes me feel ill. After 15 months, I am getting very tired of my staple foods, but not sure how to expand without adding meat. Also would like to cut down the amount of dairy (yogurt and cheese) that I eat.

One of the ladies in the support group i go to is a bypass patient and is a vegetarian and healthy, she eats lots of bean for protein, and 1year out still drinks at least 1 protein drink a day

I would love to go vegetarian but am highly reactive to soy which is problematic to meeting Protein goals. Any suggestions from the vegans? Sent from my iPad using the BariatricPal App