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Birdy18

LAP-BAND Patients
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Posts posted by Birdy18


  1. I was really afraid of this too and felt the exact same thing you're describing. I focused primarily on continuing to stay hydrated that first week to allow any swelling to diminish until my second week when I could drink normally. Then, when you are able to add in Protein - I love Shakeology - it made me feel like a new person again. Just give it time, and dont' worry too much. Once you get in more nutrients and after your stomach isn't as swelled, you will feel much better.

    I was so worried I'd be SO light headed and tired like I felt the first week, but now I'm only 16 days post op and feel almost normal again!


  2. So I'm definitely hungry. At first - like the first week or so - I wasn't hungry at all and it was difficult just sipping but now I can drink with no problems. And I'm slowly introducing soft foods like soft babybel cheese, applesauce, etc. and while I'm going slowly I'm not really having any difficulties.

    I am eager to heal and feel normal again, but I'm almost concerned that I don't feel any significant pressure or fullness. Then again, I always stop before I think I can get there for fear of that feeling but every bite and day is such a learning process! It's just interesting that others sleeved around the same time as me is feeling zero hunger when I definitely do!


  3. Great weight loss!!!! :) I will have to try the Shakology. I am about to gag on what I am drinking now. Why Almond milk? Thanks for your reply. ;). Keep it up.

    Thank you! I'm battling head hunger but seeing the scale move has been the most encouraging thing. I was an idiot and was overly enthusiastic in being prepared - so I have tons of Isopure that I can't stand the aftertaste. I'm using almond milk because it has 50% more Calcium than normal milk and after chatting with my NUT and fears of growing lactose intolerant because of more dairy in the beginning, almond milk is good for that.


  4. Hi there! I was sleeved Aug 20.

    1. A typical day: 1 Shakeology chocolate shake with 1 cup unsweetened almond milk, 1 babybel light cheese, half a bottle of Powerade Zero, 1 Max Protein vanilla powder shake with 1 cup unsweetened almond milk, 2 oz unsweetened apple sauce.

    2. Other than the acid reflux the first week, I haven't had much nausea. I found out I'm allergic to the steri strips they used so taking Benadryl but really not bad at all. My energy levels really improved a week post op and when I added the Shakeology mix in - it has more nutrients than just Protein and is one of the few Protein shakes I can stomach and think tastes good!

    3. I've lost about 29 lbs since my highest weight when I went into my first consult.


  5. Also, I loved your original post. It has encouraged me more than most posts I've read on here! I too travel a lot for business, though not as much as you, and it's a passion of mine. Being able to experience local cuisine (in moderation of course) is one of my favorite things in life.

    I wouldn't consider it life if I had to sneak Protein bars to survive while exploring a new city or country and I love your outlook on not making it the center of your universe, something I think is so easy to slip into.

    I'm going to Greece for my first time in early October and knowing you've travelled a ton, let me know if you have any great suggestions! I'll be about 6-7 weeks out. Thanks so much for the hope! :)


  6. Traveling in Asia I am reminded how little Protein is in the diet here. When you have a hosted at a formal dinner you get lots of courses and most of them are veggies and carbs. The idea of just eating Protein is really against the whole Ying and Yang thing. I am finding the best bet is to suggest a "casual seafood restaurant" for dinner. That will typically get you to a Cantonese place with lots of steameb and braised fish that is perfect for a new sleeve. That will work anywhere in the east side of China from Beijing to Hainan.

    The other good bet is to opt for "Hot Pot" that way you can cook your own protein at the table and skip the veggies.

    Korea should be easy. They love the protein there.

    Actually, there's a ton of protein options in authentic Chinese cuisine. Totally get where you're coming from though, yes you have a base of white rice, but contrary to the Americanized (overly greased, commonly fried) Chinese dishes in the states, my family's cuisine both here and in Beijing and Hong Kong consist largely of steamed fish in soy sauce (As you mentioned, yum!), lots of silken tofu (soft and great protein), chicken and shrimp stir fries, lots of great bbq plates (pull the skin off the roasted duck, great steamed salted or soy chicken), lobster, steamed dim sum (har gow, remove the skin) etc.

    I find it so interesting though - my family orders most of the steamed, healthier dishes that we commonly cook at home but when we've gone out you notice most people order the fried stuff.

    And I love, love LOVE Korean food but unfortunately for me my favorites are kalbi - the chewier the better. The spice and the chewiness of that cut of meat probably won't fare well with my new tummy. Let me know what you eat when you go there!!


  7. My surgeon - the bariatric team at St Joe's hospital in Chicago does it so it was provided as an option. I know not all surgeons do it though.

    Here's some more info from a press release I found:

    SILS -- A New Houston Weight Loss Surgery -- Single Incision Laparoscopic Surgery Posted on : 2010-02-01 | Author : PRWeb

    News Category : PressRelease

    In Houston, Texas, a new weight loss surgery technique known as SILS – single incision laparoscopic surgery – is now available for some bariatric operations (weight loss surgeries), including the Adjustable Gastric Band (AGB) and the Laparoscopic Sleeve Gastrectomy (LSG). It involves performing the entire obesity-surgery through a single small incision...

    (PRWEB) February 1, 2010 -- A new weight loss surgery technique known as SILS – single incision laparoscopic surgery – is now available for some bariatric operations, including the Adjustable Gastric Band (AGB) and the Laparoscopic Sleeve Gastrectomy (LSG). It involves performing the entire procedure through a single small incision, ideally at the umbilicus (belly button).

    SILS is usually less painful than standard laparoscopic surgeries (4-6 small incisions), and the cosmetic effect is thought to be superior. Some obesity surgery cases still need a balance of diet and exercise after the surgery to maintain long term results.

    SILS weight loss surgery is done under general anesthesia with the patient completely asleep. A small incision is placed at the umbilicus and either 3 standard trochars (tubes through which the instruments are passed) or a single specialized SILS port is placed to gain access to the abdominal space. The space is then insufflated with carbon dioxide to create enough room to manipulate the instruments.

    SILS requires specialized instruments that are able to articulate (bend into angles), and a novel camera that can be turned to a variety of angles. The operation is done using the same methods as the regular laparoscopic surgery. For the AGB procedure a tunnel under the skin and fat layer is created to place the port for later band adjustment. This is required to move it away from the umbilicus.

    Postoperatively, the patient will only have one incision, usually with less pain than a weight loss surgery with 4 to 6 incisions. Also, as the scar heals and contracts it usually becomes less noticeable as it is partially hidden by the umbilicus. Most weight loss patients feel this has a better cosmetic result.

    Not all patients can have the SILS approach. It is best used in patients of lower weight (BMI of 35 to 45) and whose body habitus (the physical and constitutional characteristics of an individual) is favorable. This depends on the individual patient and their surgeon’s judgment. Body mass index (BMI) is a measure of body fat based on height and weight that applies to both adult men and women.

    BMI-Body Mass Index formula is a specific calculation. For basic understanding of the BMI, here is a simple example. A person who is 5’5” to 6’0” with a weight of 225 to 300 pounds could be a possible SILS candidate. For each 7 to 8 pounds of body weight, they will get 1 point of BMI. So, if you divide 250 pounds by 7 you will have an estimated BMI of 36.

    If you are dealing with obesity or are interested in the SILS version of either the AGB or the LSG operations, please ask your Houston surgeon prior to starting the process to qualify for Houston weight loss surgery in Texas. There is also the option of a gastric bypass surgery for people with higher BMI.

    Houston Surgical Specialists Operating on a Personal Level (713) 993-7124 Houston, Texas


  8. I was sleeved August 20th and was supposed to be a single incision. When I woke up, I found out they had to do it just normal laparoscopically with the 5 small incisions because they said I was a little too "long" in the torso.

    I originally opted for the single incision because my doctor said the pain and recovery time was slightly less. Good luck!!


  9. I started soft foods today, too..YAY....I just had eggs and a string cheese...it filled me up..I tried a little meat..but it felt REALLY WEIRD going down...I didn't like it...I think I'll be "Eggin It" for a while until I am a little more healed.

    I was sleeved Aug 20 too! I also had my first very soft scrambled egg today. I shaved a bit of sharp white cheddar on top with a tiny bit of sea salt. I ate it really slowly and finished about 3/4 of it which took me about 15 minutes to eat.

    I didn't necessarily feel "Full" the way I knew full before but I could definitely feel it in my tummy and started to burp so I thought it best to stop. It is absolutely insane that I'm talking about almost finishing one egg when a 4 egg-stuffed omelet with 3 sides would have been normal for me before.

    Cheers!


  10. I was sleeved May 7th. That is completely normal. It will get better!! I still have some reflux but not half as bad as it was the 1st and 2nd month. I panicked 2 but I promise, it gets better. :)

    Thank god. I've been pretty down this past week (granted I've only been sleeved a week), but was terrified the reflux and pain every hour would be permanent. :(


  11. I had the same thing reflux and heartburn - I had surgery 8/15 and now it's all gone... I actually enjoy eating and drinking now...lol for a minute there I started regreting getn sleeved... Good luck to y'all and best advice is don't give up n be patient :)

    Thanks! Did yours go away with time just getting used to being sleeved and your stomach adjusting to food and drinks, or was it medication?


  12. I had terrible reflux immediately following surgery, and came home with a prescription for liquid Zantac. At 3 weeks post-op I developed breakthrough reflux, and had a daily Prevacid solutab added to my meds. (In addition to that, I was bumped back to full liquids for an additional 3 weeks.) Today, I'm 10 weeks post-op, still taking both meds, and haven't had another moment of acid reflux.

    Make your surgeon aware of your issue, and ask for something to take (or something additional, if you're already taking something for acid). Don't take anything OTC without clearing it with your surgeon first. Best of luck to you!

    Good to know you can take things to make this go away. What's breakthrough reflux??


  13. popcorn for me. How can I eat only a tiny amount of something but not notice I ate half a large bag of popcorn at the movies!

    Good to know - I'd have to be careful with that because that has always been a favorite! I read somewhere that you had to be careful eating popcorn because of all the hard pieces (I was sleeved a week ago). How soon were you able to eat popcorn?


  14. I was sleeved August 20, 2012 and have experienced the same thing too. I've never had reflux or heartburn before the surgery and now I have everything from small little burps to really painful acid reflux several times a day. It's horrible!

    I'm on a PPI - a dissolvable pepcid tablet that I'm supposed to take every morning. I'm only supposed to take one a day but it rarely lasts long enough!

    I'm hoping this is something that only happens in the beginning and that it won't be with me for the rest of my life. Burping 5 times to drink a few sips isn't my favorite!! Or, when I can swallow pills and I'm out of the liquid phase, I'm hoping that would help too!!


  15. I'm only 3 days post op but can agree the acid reflux is the most painful thing. I can deal with the constant struggle to get my liquids in and the general soreness, but my biggest fear is that this terrible acid will occur with every bite and sip! Its paralyzing! I am trying to be patient, but was in near tears today. :'(

    Since I can't swallow pills yet, I'm on a dissolving PPI which has helped a bit but not solved it completely. Please tell me this ges better and the PPI thing isn't another permanent pill I'll have to take for the rest of my life!


  16. It can be high based on a lot of things, none of which can be determined by just bloodwork. Did you have to do a gallbladder ultrasound pre-op?

    No, I didn't. When my PCP office called and asked me if I had any abdominal pain and I said no, then they said I wouldn't have to have the ultrasound but they were thinking about it. I guess I'm just concerned because I'm dealing with all these different people and groups and no one has a definitive answer or knows anything for sure so I feel like I'm in no man's land. :( Why else could they be high?


  17. I'm trying to stay calm.

    Four days away from surgery and have completed all of my appointments and received insurance approval... also well into my liquid diet. My PCP requires my preop tests to be done not more than 10 days before surgery so I had my EKG, Xray, uninalysis and blood tests done a few days ago.

    I was told that my liver enzyme levels are a bit high and my PCP asked if I had pain in my abdomen wondering if I had gall bladder issues. I asked my coordinator if things were ok and she said she'd check with my surgeon to see if I needed to squeeze in another blood test in the next 3 days. I checked in with her again and she said the nurse "didn't think it'd affect my surgery Monday but that the doctor was thinking about having me test again but wasn't sure."

    So I have to wait until tomorrow to hear back about what this all means and I'm just a nervous wreck. I've gone through all the hoops and have mentally and physically prepared myself for a Monday surgery in addition to necessary time off at work. My biggest fear is that this will prevent or delay my surgery... has anyone else had issues with high liver enzyme levels and know what this means?? My coordinator was confused because my pre op diet should help that, if anything.

    Thanks for letting me vent. I'm sure there are people who understand how prepared you are for a specific date and the fear of something impacting that has terrified me!!!


  18. Oops, Birdy18 and I must have been posting at the same time. I did not mean to be redundant in the link to the good stories. Just goes to show you that it is a good thread though, since we both thought of it!

    Tracey - Ha! Great minds think alike. Of course it was stories like yours that made me feel more sane, so it makes sense that you're responding to this thread too! I love how supportive this community is. I'm all full of warm fuzzies.

    Annie - No problem! I have been (recently) where you've been and the perspective really helped for me too. Good luck!

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