lsereno

I don't have to take Iron, so I'm not the ideal person to address your issues. But I do take lots of other Vitamins and a couple of meds every day. I put them in a pill holder by my toothbrush and take them morning and night when I brush my teeth. My program recommends taking the iron just before bed. Here is a great Vitamin chart from my program: http://mydoctor.kaiserpermanente.org/ncal/Images/ADA-07-Vitamins%20Chart%20-%20RYGB%20%26%20Sleeve_tcm28-532135.pdf Lynda

Wait a few months and try the V8 again. I couldn't tolerate anything acidic at first, but now I can eat about anything. Lynda

15 months at goal, 26 months post-op B: Soy Latte, then an hour later Sara Lee Whole Grain mini bagel, 1/2 laughing cow light cinnamon cream cheese wedge, 1/2 cup stone fruit, 2 oz. 98% Fat Free Ham L: 2 oz. salmon, 1 slice WW bread, 1/2 cup sauteed summer squash S: 1/2 pkg. Weight Watchers gummy candy D: Lemondrop cocktail, 1/2 slice bacon, 3 scallops, slice sourdough bread, 1/2 cup salad with pear, blue cheese and candied pecans S: mini tootsie roll, 1/2 c. raspberry sorbet

Total Daily Energy Expenditure (TDEE). Fiddleman is our resident expert on this. Lynda

Sleeve was 4 years ago.Lap Band 7 years ago. From her Sig: lap band 12-29-06 / revision to sleeve Dr. Alberto Aceves 4-29-09

Hi Paul, Just want to give you a shout out. That's quite a loss in your ticker. Congrats on getting to goal! Lynda

Ask your Dr. if possible. If not, you might consider using the Kaiser Fremont Guidelines in Chapter 3. http://mydoctor.kaiserpermanente.org/ncal/facilities/region/gsaa/area_master/departments/Bariatrics/binder.jsp For me, tomatoes were too acidic for several months post-op. But everyone is different! Lynda

My system is slow. It took several hours before it started working for me. But never fear! It will start and work very effectively. Lynda

Glad to hear this. Laura-Ven, everyone owes you a thank you for sticking with this ugly topic and getting some resolution. Lynda

Hi Sindylu, I'll be thinking of you on the the 3rd. I was sleeved at Kaiser Fremont in May 2011. Use that nervous energy to get ready. Clean the house, stock up on staples, pay your bills, and buy yourself some post-op treats. Lynda

Hi, I think I've answered your question, but just want to reply here to so it's in the thread if others want to know. Generally, I use cold water, the instant starbucks decaf, and the Protein powder then shake it all together in the shaker cup. You can also use hot tap water, but not hot enough to clump the protein. (think it has to be be less than 120 degrees.) If you have coffee available, you can use premade coffee. Just let it cool enough to not clump the protein before shaking it up. .

I had one pre-op that I continue to use. It's a weight watchers scale. I never use the fancier features though, just the ounce or gram and tare features. Lynda

I waited two weeks to get back on mine. Dr. OK'd it at the two week checkup. Just be careful is all he said about it. Lynda

I took all of mine whole with a very small sip of Water, one at a time at the hospital and when I got home. Only thing I waited two weeks to start again was the calcium. Lynda

Before I could eat enough Protein to meet my goals the powdered protein for travel because it is light and easy. I bring a shaker cup. My fav combination is Starbucks Instant Decaf coffee and GNC Gold Standard whey in French vanilla Creme. Beef jerkey, Special K whole grain crackers, and foil pack tuna all pack well. I also bring Splenda if I think it won't be available because it's my fav sweetener. If you will have a microwave available, quick cooking oatmeal is good too. I pack everything in baggies and it doesn't take much room. Lynda

I'm two years out and I can eat over a cup of watermelon, but not a lot more. It doesn't slide right down like popcorn and sweet baked items. Lynda

I like Chobani or Fage Greek Plain 0 (non-fat). I use it to make dip, stretch mayo in chicken or tuna salad, in smoothies, and mixed with fruit and Splenda. Protein is high: 23 or 24 per cup and calories are low, under 130 per cup. If I eat it with fruit and Splenda, I sometimes thin it with Water. Lynda

Oops! Here's the link: http://mydoctor.kaiserpermanente.org/ncal/facilities/region/gsaa/area_master/departments/Bariatrics/binder.jsp

My Bariatric Program Dr. wants me back on a PPI because the rheumatoid arthritis meds I take are ulcer-inducing. I've been avoiding it because my RA Dr. said the risk of ulcer is very low and I didn't need to take the PPI. I asked the Bariatric Dr. about side effects from the PPI and she said we already have those effects because 85% of our stomach is gone and while it's true nutrients are generally absorbed in our intact intestinal track, studies have shown many VSG patients require Vitamin and Calcium supplementation. Here's a recent study I found that discusses the issue: http://bariatrictimes.com/approaches-to-providing-nutritional-guidance-after-vertical-sleeve-gastrectomy-do-we-consider-the-vsg-as-purely-restrictive-or-something-more/ Lynda

Congrats! Three years and still at goal! Lucky you with no hunger. I do get hungry, but a small healthy meal is filling. Of course, I'm not jealous of the continued occasional diarrhea. I'm thankful to have left that behind in the first months. Lynda

Every bariatric surgery progam is a little different. But bring your questions. Better to have them. If they don't take questions, which would surprise me, ask if you can send them via email. Lynda

The most common issues I've seen in report tracking people 5 years and beyond is weight gain and acid reflux. Some have an issue with a neofundus (part of the stomach regrows or stretches, allowing weight gain, acid reflux and other issues), but there is some debate about that being caused by poor technique when doing the sleeve. If you don't eat right or take your Vitamins, also problems with Protein, Vitamin or Calcium deficiency. Lynda

Hi there! I'm a lazy cook and it's gotten worse post-op because although I love good food, who wants to put a lot of time into little meals? Here's some stuff that works great for me: Veggie soup: I make a giant pot then freeze in 1 cup portions in sandwich baggies. I add Protein when serviing. chicken. low fat meatballs, turkey sausage are all good. Here's my fav veggie Soup recipe: http://savingdinner.com/healthy-vegetarian-recipes/soup-good-food/ I don't use the potatoes. I add more turnips instead. Meaty chili: I make my chili with enough meat to get 3 oz. in a 3/4 cup serving. Freeze the same way as soup, but in 3/4 cup portions. I don't have a recipe, but I use a couple pounds very lean ground beef, 1 large can chili Beans, 1 large can tomatoes, 1 chopped onion, chili powder. In a stew pot, brown the onion and ground beef. If needed add a little oil. If any oil cooks out, drain. Add tomatoes and chili beans. Add chili powder to taste. Cook down till it tastes good to you. costco Chicken: I buy the roasted one from the deli, then freeze in 3 oz. and 2 oz. portions. Great for salads, sandwiches, and stir fries. Buy the bagged lettuce already chopped and put the salad dressing in one of those tiny plastic glad storage cups. Two of my fav salads: - Southwest style: Mix chicken with a little BBQ sauce. For salad, use lettuce, tomatoes, green onions and either 1/3 c. black beans or 1/3 cup corn. Dress salad with 1 T. lite ranch and top with BBQ chicken. - Asian Chicken: Mix chicken with a little Newmann's own Lite Sesame Ginger dressing. For salad, use lettuce, 1/8- 1/4 c. mandarin oranges packed in splenda, 1/8-1/4 C. snow pea pods. . Dress salad with 1 T. Newmann's own Lite Sesame Ginger dressing and top with chicken. Now that I'm at goal, I sprinkle 2 T. of slivered almonds on top. Two of my fav stir frys: - Italian: I use a mandolin slicer to slice zuchinni, yellow squash, onions, and peppers. Saute quickly with a little oil and some fresh basil. Add cooked chicken or shrimp and a few cherry tomatoes, cut in half. - Asian: Saute Snow pea pods, thinly sliced brocolli and carrots in a little sesame oil. Add cooked chicken or shrimp, a splash of soy sauce and a tiny splash of OJ. I like mine with a few thin slices of ginger. I also like to roast veggies and then mix iwth a little protein. I use a mandolin slicer to slice zuchinni, yellow squash, onions, and peppers. Oven roast at 425 with a little oil. Cool and freeze in portion sizes that you can eat. Mix with chicken and a little balsamic. Quick Proteins I don't have to cook: 98% FF ham rolled around a light string cheese, Bistro Sensations Chicken Sausage http://www.walmart.com/ip/Benetino-s-Bistro-Sensations-Sausage-Chicken-Habanero-W-Monterey-Jack-Cheese-Meat-12-oz/10403147, Tuna with dressing made of 1/2 light mayo, 1/2 greek yogurt, dash of prepared horseradish Frozen shrimp, cooked and deveined. I just pack them frozen and add cocktail sauce at lunch time. Lynda