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This very issue (weight vs. volume) confused the heck out of me preop, and the source of the confusion was the general idea that your stomach can hold 1/4 cup or 1/2 cup, etc. Now that I'm postop, I realize that the stomach doesn't work that way. Liquids go pretty much right through. I can eat 8oz of soup, but only 3 oz dense steak. So ultimately volume doesn't mean a thing. Weigh your food, and start out with 2oz of anything that is thick enough you need a spoon for. Eat slowly and stop at the first sign of fullness. You might only get down 1oz at first. Once you are easily eating 4oz of cottage cheese or yogurt, it's time to pay attention to protein and calorie goals, and make a plan for how to meet those goals. I'm 6 months out, and still stop at 4oz cottage cheese because ........ drumroll please.... 4oz is a serving! For the first time in my life, the recommended serving sizes of foods actually mean something....
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Day 16 has not been easy
bettybooping replied to HappinessTheMeasureofSuccess's topic in POST-Operation Weight Loss Surgery Q&A
I have tried snippets of stuff I did an egg salad today and got sick to the stomach, I ended up throwing up some and the rest just sat there like a weight. My doctor says sometimes we have to be hard headed to find out there are certain things we cannot eat right now. So I go and find the yogurt I'm allowed to eat in various flavors. You have to be creative to think of something that you might like Sent from my SM-N920V using BariatricPal mobile app -
HELP! Portion sizes
Diana_in_Philly replied to ErinL's topic in POST-Operation Weight Loss Surgery Q&A
Volume and weight are the same thing for different substances. Liquids are measured by volume - 4 liquid ounces of milk or yogurt (or a 1/2 cup liquid measure which is 4 oz.) Chicken or beef is measured by weight - 4 ounces is 4 ounces (which is slightly larger than a deck of cards or about the size of the palm of your hand if you don't have a scale or are out.) Most scales will measure fluid ounces and weight. But a good set of liquid meauring cups (the glass kind with the handle) are worthwhile to have around. -
How much protein should you actually have ?
Diana_in_Philly replied to mzsantiago88's topic in PRE-Operation Weight Loss Surgery Q&A
I'm 13 months out. My average day runs 60-100 grams of protein depending on what I'm doing. If I'm fencing - 2.5 hours which burns about 1000 calories, I'm up near 100 grams Morning protein shake - powder made with fair life milk - 31 grams protein Oikos Triple Zero yogurt - 15 grams of protein - snack in the am Quest protein bar 20 g - dinner before fencing Lunch - chicken salad with mixed greens - 14 grams After fencing snack - another Oikos - 15 grams - That's 95 grams. four ounces of salmon is 23 grams. 60-65 is tough right after surgery because drinking is tough your stomach is healing. But if you eat protein first, you don't need to be worried. -
I'm the same way. I can barely eat 3oz of anything dense. I feel stuffed, yet satisfied. I don't mind it because I enjoy the food just as much as before. The most I've eaten of anything is 5.3oz of yogurt. Sent from my XT1254 using BariatricPal mobile app
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I know there are a lot of views on weighing yourself daily. I weighed (and still do) everyday but I don't let it bother me if the scale doesn't move or fluctuates slightly upward. After years of not wanting to know what the scale said, it is important for me to weigh in everyday to stay accountable. I'm six months out and getting closer to my goal weight, things have slowed down but that is to be expected. Stick to your plan and you will have amazing results. Oh, and I started dairy (greek yogurt, cottage cheese and ricotta cheese) around 3 weeks maybe a little less.
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I like refried beans with a little plain Greek yogurt.
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Ok, so this is what I've gleaned so far.. Muscle cells have a "back door" for glucose to enter without needing insulin. Fat cells and the liver need insulin. Exercise seems to be the way to decrease insulin resistance (IR). Higher dairy consumption is linked to increased IR. (The study didn't count cheese.. it looked at liquid milk and yogurt). Omega 3 fish oils had some protective effects for prevention of IR, but once the resistance is established, it can't reverse it. Calorie restriction alone had a small effect on IR. Exercise alone had no effect on IR. Exercise combined with caloric restriction had a big effect. The US consumption of red meat has decreased since the 1960's, but chicken consumption has gone up dramatically. Our combined meat, chicken, and fish consumption has increased from 110 pounds a year (per capita) to 150 pounds a year. Our added sweeteners have increased dramatically. In 1820 we consumed about 8 pounds a year of added sweeteners. In 1920 we consumed about 75 pounds of added sweeteners, and consumption leveled off until about 1980 when it began climbing again, up to a high in 2000 of about 110 pounds per person, per year. It's gone down slightly, but still around a hundred pounds a year or so. These are rough estimates, but the idea that we're eating 1/3 of a pound of sugar (or HFCS) per day is sickening. Our added fats have increased from a little over 30 pounds per person to over 50 pounds per person between 1970 and 2010. The biggest jump was right before the year 2000 when there was a dramatic increase in added cooking/salad oils (specifically soybean oil). Saturated fat consumption from beef tallow/lard, and butter have remained consistent and low. As much as these authors want to point to red meat and butter as causing all these problems, these are not the foods that have increased! We've increased our fructose (in high fructose corn syrup), our chicken, and our soybean oil. What does it all mean? Well, I haven't finished yet.. but the simple answer is to decrease your calories and increase your exercise. Here is an interesting chart showing fatty acid composition of various fats/oils. http://web.pdx.edu/~wamserc/C336S12/fat.pdf
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Thank u so much for your feedback another question .. do u remember when u begun to take dairies like milk and yogurt ??? Cause my doctor told me that I can add them now to my diet and I just finished my first week post op ...
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All of the sudden I can stand protein shakes and anything dairy
Meryline replied to dennisdj's topic in Gastric Bypass Surgery Forums
I have been able to get all my protein from food since maybe 4-5 week (Started solids by day 4 as per my program) We were told that each meal has to be 1 protein portion and on portion is 10g of protein. If you eat 6 times a day, you'll get 60g. I'm 6 months out, I now eat 20g pr meal, 4-5 times a day. The key is meal prep. Figure out how to get 10g of protein into a meal. We were told that 1 egg is considered roughly 10 g. I have found a high protein yogurt that will give me 11g pr 100g. You have fish, chicken, who are fairly light to digest compared to red meat. I make creme cheese sauce with my chicken so it's not so dry, chew chew chew, and it goes down. It is possible is you put some time and effort behind it. Also, track your protein, that is my biggest suggestion. -
Thanks everyone for the kind words and tips! Really appreciate it. I have a check-in with my surgeon next week so I'll see what he says too. In terms of what I'm eating, this is what a typical day looks like: Breakfast: Sugar-free greek yogurt (Chobani) + coffee with milk & splenda or one scrambled egg on the weekends + blueberries Lunch: Usually leftovers from dinner (see below) or salad with romaine, veggies, tuna, and olive oil & balsamic vinegar Snack: Protein pack (I love the Crunch Pak from Foodles that have 8g of protein) or the Sargento Balnaced Breaks with 7g protein Dinner: Typically protein + veggies (eg: slow cooker turkey chili, turkey or chicken meatballs, 1/2 cheeseburger (no bun). Snack: If I don't feel like I got enough protein throughout the day, I'll add in 8 oz of Fairlife Skim milk before bed. I would say I'm able to get in 2-3 oz of protein as long as it's ground and moist. Turkey chili works super well. Chicken breast is really a no go. Veggies are typically those microwaveable steampacks of spinach or green beans.
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One of the things that always makes me vomit is eating too quickly. It should be taking you 30 minutes to consume that 3-4 ounces of dense protein. You should not be drinking for 30 minutes after you eat. That, for me, definitely makes me vomit. If you h ave reflux, talk to your primary care doc about getting an Rx for Protonix or another PPI to help. Reflux can add to the nausea situation. I'm 13 months out and I can sometimes eat 8 ounces total at one meal. Not often. The other night I ate about 2/3 of a 6 ounce salmon portion and about 1/4 cup of zucchini noodles for dinner and thought I was going to die I was so full. Take your time. Chew well. Do not rush eating. I know as a teacher you have a limited time to eat, so maybe make lunches at school softer foods that you tolerate more easily like soups and yogurt. I would also find a registered dietitian in your area that is part of a bariatric practice and pay out of pocket for a visit -- it sounds like you need some help planning menus to fit your dietary issues and an RD can help with that.
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My surgery was on sept 6th. I usually have 1 pre mixed protein shake in the am, Greek yogurt and cottage cheese during the day. Just those 3 almost get me to my goal. Chicken salad, a protein dense soup or a latte usually rounds out my day. I found that when I tried eating foods that were less protein dense or tried to drop the shake, I struggled to get to goal. I'm eating between 700- 800 cal a day.
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I eat vanilla greek yogurt and add 1 tbs of peanut butter protein powder for a total of 15 grams of protein. It's delicious.
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Hi there So you are a week after me then. Congrats! The clear liquid diet- well honestly it stinks! I only had 3 days on that. I will be in full liquids now until this coming Monday- will go to puréed. The liquids are rough. Full liquids are better because i could add cream soups, SF pudding, High protein yogurt, and some refined grits. Oh and protein shakes. Still- I'm over all that too! Can't wait for puréed! Sick of soups and such. I am not cooking right now- making hubby and son fin for themselves! When I start puréed foods I will start cooking again.
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Whos in September? We need some September buddies!
Macy Gray replied to janie2024's topic in PRE-Operation Weight Loss Surgery Q&A
hi all, my surgery date is september 28th. i had a 1 week prep op diet consisting of yogurt and lean meats.. im going to mexico with dr jaime ponce de leon. -
Pureed food ideas
mabreu replied to newlifebegins2017's topic in POST-Operation Weight Loss Surgery Q&A
I love pureed salmon. I buy good quality salmon put salt/peper and bake it (be careful not to overbake). Than I put on my ninja blender with fat free greek yogurt, light mayo and chives. It is delicious! I do the same with chicken and imitation crab. -
Pureed food ideas
LillieDuFran replied to newlifebegins2017's topic in POST-Operation Weight Loss Surgery Q&A
I'm on 10/5, but a good recipe is pumpkin soup. You make it with Libby puree, chicken broth (you could use bone broth), a little thyme. At the end, add a bit of f Momat free plain Greek yogurt. It's easier than butternut squash, lots of vitamins. I think post op Iight add unflavored protein powder. Sent from my XT1575 using BariatricPal mobile app -
Fee happy for you... I had my VSG back in 3/10/17. Weighted 405, I have lost 160 lbs as of today. Current weight 245 and going... I notices I am eating more. Breakfast 6 oz Lunch 6-8 oz Dinner 6 oz Plus 1 or 2 snacks (usually yogurt 5 oz) Just wanted to see what was like after a year.. I guess I should start reducing meal portions.. If you don't mind asking, where did you get tummy tuck? Within US? I am doing lots of weight training to prevent that, but due the nature of fast weight loss is inevitable.. Thanks
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Full Fat Mayo, cottage cheese, and yogurt
FLHappyGirl replied to Nancy MBGC's topic in Gastric Sleeve Surgery Forums
I eat full fat cottage cheese, mayo, ricotta, etc. I stick to greek yogurt. The low fat versions typically have more carbs and don't taste good. Based on the small amount I eat it has never been a concern. -
Too much too soon?
GassyGurl replied to kristin_pasley's topic in POST-Operation Weight Loss Surgery Q&A
Many consider yogurt basically a slider food. At first, I was measuring 3oz, but now that I'm six weeks out, I eat the 5.3oz container because it's convenient and I got bored with the same flavor. When it comes to other stuff like meat, I can barely eat 3oz. Sent from my XT1254 using BariatricPal mobile app -
I agree with SGIRL35. I'm sure they're being cautious to allow healing inside as well. My Dr. is conservative as well. I had one week clear liquids, but 2 weeks full liquids. I will be going to Pureed at week 3. So being on the liquids is getting old, I understand that - but what has encouraged me is remembering I DO NOT WANT TO RISK COMPLICATIONS! I read a horror story about someone that had leaks and multiple complications. But I get what you're saying, you just have the desire. I'm sticking to the list of approved stages & liquids/foods on those stages. As far as your protein, what has worked for me is GenePro (one Tablespoon in Crystal light is how I take it) unflavored, disolves great. 30 gm per serving. So I do that twice a day, and with the yogurt it gives you the 70gm goal. My Dr. recommended 60 - 70gm goal. I found the GenePro at GNC. Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app
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Too much too soon?
ZinNH replied to kristin_pasley's topic in POST-Operation Weight Loss Surgery Q&A
I wonder the same thing. I eat a 5.1 ounce cup of Greek yogurt every day for lunch, and haven't had any problems. I have my follow up appt on Thursday, and this is on my list of questions to ask. -
I am 1 week out from my VSG. Today is the first day that I've been able to eat anything that isn't a clear liquid. Per my post-op diet instructions, week 2 I can have yogurt without fruit chunks, creamy soups without chunks, full liquid and etc. I thought it would be a good idea to start with a low calorie, high protein greek yogurt. After not eating for all this time it was amazing!! My concern is that I was able to eat the whole single serving cup. I ate slow and took small bites as instructed. I don't feel nauseated or overly full. I'm satisfied but I just didn't think I would be able to tolerate so much at once. I know it's very easy to over do it and I've heard that sometimes you don't know it's too much until it's too late. Thoughts? Sent from my Pixel XL using BariatricPal mobile app
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Full Fat Mayo, cottage cheese, and yogurt
Nancy MBGC posted a topic in Gastric Sleeve Surgery Forums
I'm not a fan of the low fat versions. Did anyone eat the full fat version of these? It would seem that as little as we can eat, one should still lose weight. Anyone eating the 4% cottage cheese and 2% yogurt?
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