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Hello everyone!Finally got the nerve to join,been reading quite a bit on here lately and figured why not.My insurance company changed and this one will pay for the surgery after meeting some criteria.Anyway,just wanted to say hello.........................

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Hi. My name is Lynn, and I was banded last Tuesday. I have known about the procedure and have been following the news and research about it for the last two years, when my insurance first denied me. They would have preferred I fail at Gastric Bypass first! They finally changed their policies and after just a one week delay for lack of one piece of their needed info. they approved and I went to Lawrence Hospital in Bronxville, NY. it is part of Columbia Prespreterian's Obesity Program. It was a very nice, friendly, and thorough experience. I have always been a very fast eater. I barely chew and need to learn that habit. I've never been able to control portion, and with four children and lots of leftovers, things got pretty out of hand. Of course, there is so much to get used to. I am having a bit of trouble coming up with high Protein pureed food. I have been basically drinking Protein drinks, egg salad, tuna. My mother-in-Law has a disease called PSP and can now only eat pureed food. each meal at her nursing home they serve a strip if green stuff, I strip of white and a strip of brown! I had been telling her that when I had to just eat pureed for the couple of weeks following surgery, we'd eat all different things together. I don't know, the thought of grinding up chicken or meat, but I am at a loss for ideas. I have been recovering well, no pain, and only one incident of eating something that just wouldn't go down. It sat there and I thought I was having a heart attack. but passed and I learned a valuable lesson. Not drinking with food is also something that seems difficult. habits are hard to break.

well, I didn't mean to run on, I just wanted to join and introduce myself. I think this forum is a wonderful thing and a major tool in my new life. Thanks for being there, cause professionals aren't enough. Lynn

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