hagerteresa

I know Lisa/Delarla really liked him and I have heard good things about him. Who is it you know for fills in Portland. Someone else just asked me for some ideas of fill doctors in that area. I know of Kelly Fitzpatrick and tom Eubanks. Let me know, Thanks, Teresa

Hi Maureen, You will definitely get that support and friendship you need here. Just make sure you are a part of the group and correspond with us frequently... Ask any questions you might have... We're here for anything. I got banded 5/8/04 in Tijuana Mexico by Dr. Lopez. I haven't had any problems and am down 46 lbs. I know that weight loss is pretty unusual but I am pretty fanatical about my calorie counts and started off super heavy at 362 lbs. From what I understand and have read, the heavier you are the easier it will come off INITIALLY. I think it gets harder down the road. Glad to meet you, tell us more about yourself. Here is some personal info on me: I am 30 years old, married 5 years, live in Oregon, no kids, LOTS of pets. I enjoy swimming, gardening, cooking, travel, the beach etc. You can find a lot out about each one of us further down this thread. A lot of us contributed information about our personal lives on another thread in this forum. Look around and make yourself at home, Teresa

I think my port is in the pretty typical spot a few inches below left breast and between my side and my belly button. I HATE IT THERE!!! For about the second or third time I have irritated it doing ab workouts at water aerobics. It will hurt when I take deep breaths. The first time around I swore I must have had pnuemonia or something. It is just a throbbing kind of pain. I just did it yesterday so it is still a sensitive topic. It hurts the worst the evening it occurrs, it isn't a horrible something is terribly wrong feeling but it is annoying and sore. Today it was a lot better but still can definitely feel it too. Nothing LOOKS out of order, no color, lumps or bumps or nothing of any kind so I am assuming I just actually USED that stubborn stomach muscle. I just think it is a stupid annoying spot to have put the thing. If I had any input in it, I would have chosen somewhere else. Teresa

Good Job Lisa (fitting in the old pants). Keep up the good work. No more fainting either. I don't think we even have an avenue store anywhere in our area. I'll have to look. I love the bargain shopping too. I try never to pay full retail price for anything. Take care and hope the oozing lets up, Teresa

I also find this thread very helpful and informative. Since I haven't even had a fill yet and am still riding it out from the initial surgery, it just confirmed my initial feeling about fills. People have asked me, why haven't I gotten one yet? I try to explain I am STILL losing, why would I need one yet. I typically feel satisfied off of my meals till the next one, etc. I read about those over filled people and it makes me cringe. That would be the last thing I would want to do with myself, make it so even eating small amounts is unbearable and painful. How awful would that be. At least I get my baby dinner sizes now. LOL. Thanks all for you input on this thread. Teresa

Especially financial stress... LOL. It seems like you are spending more than you are earning Miss Lisa. Maybe you should drop the second job, you would be richer. Teresa

Hello, I am glad to meet you also. I remember I was prescribed eggs as a soft food in any way shape or form. Another favorite was purchasing one of those nice already cooked rotisserie chickens throw it in the food processor and chop till pretty smooth. Not creamy but very small chunks. Seperately chop a little onion in the food processor, olives, celery, or whatever. Remember NOT TOO fine but small little tiny chunks. Mix that with the chicken and add a little mayo and mustard and viola' you have chicken pate/salad. It really is pretty good and sticks to you a little better. For some reason crackers were on my list of foods that I could have pretty early on. So I really enjoyed the chicken stuff on saltines. Initially I ate it just plain and enjoyed it then too. Cream of wheat works too. Very heavy cream Soups, or slightly blended chunky soups work good too. I remember being hungry a lot during that phase too, but now the weight loss won't quit and the hunger problem improved dramatically once I was on solid foods. Needless to say I am 10 1/2 weeks out and haven't felt a need for a fill yet at all. Best wishes and good luck, Teresa

Tom U-Bank, Portland Surgical specialist Kelly Fitzpatrick I think there were a few more in portland and then one in Coos Bay, Klamath Falls, Bend was iffy they would take me. I can get you phone numbers of those two Portland ones. I haven't needed a fill yet but am planning on using Tom U-Bank when I need one. Hope that helps, Teresa

Good Job!!! We are all very happy for you, Teresa

I read dozens and dozens of them and just feel awful about the losses. It said at the top front page something about statistically only .2% die from that surgery. I have always heard higher statistics. The things people do for weight loss...:think Teresa

Hi Penni, I'll be thinking of you and sending you healing vibes. We'll miss you around here tomorrow:think Teresa

Hi Michelle, Those all sound delicious. I wrote down that mock danish recipe and keep forgetting to try it out. The artichoke chicken sounds delicious too. My father in law was a chef and makes something similar and it is one of my favorite things on the planet. Yours sounds easier so I'll have to give it a shot. That frittata can also be made fiesta style, I have used the taco cheese blends, chilis, etc for a little different taste. Another good recipe is Mock Chili Rellenos (excuse the spelling) I whip together a bunch of eggs, layer chiles and cheese in a pan and pour the egg mix over it. Cook it the same temp and time as the frittata. Or just keep an eye on it. You can add chicken or steak whatever... I know cooks who follow every recipe exactly... I am not one of those, I like to experiment. Its what keeps me ticking. Besides that is how new recipes get invented. LOL... I don't know how many times I have taken an old favorite and enhanced it one way or another. Anyway best wishes. We'll have to have a feed back section when people try things. Teresa:cool: Marie, your welcome in my home anytime...

Lisa Lee- We can't make this descision for you but I think if you asked any one of us 2 questions here is what our answers would be. 1) Were we scared when we went in for surgery? Who wouldn't be a little apprehensive of any type of surgery? I sobbed going into surgery for both my broken ankle many years ago and my band. Shoot they had to give me a relaxant shot when they got me on the operating table for the band, I was crying so hard. It was just a long day full of lots of different stresses and like you I was just plain scared. 2) Are we happy we had it done? I think you have heard from all of us that we are all indeed happy we had it done. Even those who have had to have further surgeries and complications are happy they had the initial procedure done. I don't know how over-weight you are but this group represents people of all body shapes and sizes so you are not alone no matter what it is. I started off at 362 lbs. I just got sick of it!!! The whole last year I had completely given up on any sort of dieting and just felt done... I am sorry you are scared but please know that it is normal and we have all went thru it. The recovery is as minimal as it can get for surgery. I have heard a ton more recovery horror stories on the tummy tuck I want when I reach goal. Best of luck and keep us posted. Teresa;)

I have heard of some people just keeping their current fill if it is appropriate, I have heard others get a little unfill to just maintain and others actually had a hard time stopping the losing for a while. It did eventually stop but she was trying to eat more high calorie/ high fat items to stop it. LOL... Teresa

Hi Debra, Glad to see your making it and alleviated our worries!!! You know that is funny you mention the pain there because I have noticed that I get this occassional feeling like someone is flicking me on the inside out in the same area, a few inches from my belly button but not as far over as my port. Hard to locate or describe it exactly. It seems to happen every 15-30 minutes about an hour after I eat or if I am standing for a long time doing dishes or ironing. Its not exactly painful and all my wounds look fine but it is a very odd sensation. I also got a really bad lower stomach ache last week. It only lasted 15-20 minutes but it was kind of stabbing pains in the lowest part of my gut. Probably just something I ate and not band related. Anyway I have deviated from my initial conversation: Glad your alive and doing okay. You'll feel much better soon. Teresa

That seems to be up to particular doctors. We are frequently speculating on the reasons why some of our doctors say no soda and from what I understand the carbonation is acidic and could cause irritation. We really don't want to irritate the banded area anymore than we have to. I allow myself one diet soda once a week while visiting at my moms house. Otherwise it is completely OFF limits. I will not buy it. I used to be a soda addict and had a bit of a mini stress out over not having it about 2 weeks after surgery but since then I have really overcome the urge. I drink a LOT of water and ice tea. Some people are allowed soda and do fine, other people find soda uncomfortable and wouldn't want to drink it because of that discomfort. I just try to stay away from it. Teresa

I know at most colleges if you take a class you can get free legal representation. Our local college's attorney has helped me out a lot in the past. It seems like there should be some way to get your name off the loan. I also know in our city there is free legal aid help. I would really check out the options and find out what the law says. Best wishes to you, Teresa

That is funny!!! (Bringing your whole family) You'll do fine. Don't worry. I have heard good things about Ortiz. Best wishes to you, Teresa

LOL!!! Yeah my hubby is getting the tummy too! His family is all pretty darned skinny also. Maybe there is something to your theory Lisa. Teresa

Hi Birdee, The nice thing about the band is that it is permanent (ussually) and you can always pick up where you left off. No matter how you feel about your success, you are STILL lighter than you were last year at this time. Appreciate even that!!! One of the pschological questions I was asked before I got the band was, "would you be really depressed if you got the band and didn't lose anything?" Well I said I would be kind of bummed but it wouldn't turn me suicidal or anything. LOL. You should feel very happy about the success you have had, not the failures. Start pushing the Protein, blah blah, I know you have heard it all. You just need to take action again. Have you gotten that new book by the Jessie lady? I am waiting for my copy but I am sure there is information in there that would help too. Do you use fitday or track your calories some other way? Maybe it is time to change your tactic against the evil fat plague. Feel good about yourself, you deserve it. Teresa:)

I liked pudding and applesauce too but you might add them in towards the end of the liquid stage. Teresa

You can go to the makers of the lap band (Inamed) and learn more about it too. I had my band done 10 1/2 weeks ago and am down 46 lbs and haven't had any real problems. It has come off rather easily. I think the surgery is by far less invasive than the RNY and people have been very good at achieving weight loss and meeting goals with the band. I find living the band life and being successful is a LOT easier than dieting preband BUT the weight doesn't just fall right off like the bypass people either. It does take a little effort and tenacity. You will learn a lot about the process and our daily post band lives too at this sight. I am glad to see your giving every option consideration and researching it. Please come back here frequently. It was very nice to meet you. Teresa

I just tried this one today and we all loved it. Ingredients: 1 lb. boneless pork roast or sirloin cut into 1/2 inch cubes (I think you can use beef or chicken too) 1 T. cooking oil 1/2 onion chopped 1 14.5 oz. can of chopped tomatoes 1/2 C. raisins 1/2 t. Oregano 1/2 t. ground cinnamon Hot cooked rice 1. Trim fat from meat and cube. In large skillet brown 1/2 the meat in hot oil, remove and brown the other 1/2 meat and onions. Drain off fat. Return all meat and onion to skillet. 2. Sir in undrained tomatoes, raisins, oregano, and cinnamon. Bring to a boil, reduce heat and simmer covered 20 to 25 minutes and when meat is tender. Put over hot rice. This was really easy and tasted yummy. It is actually in the Better Homes and Gardens Cookbook on page 314. Calories and all that weren't too bad. I've been in the mood to try new recipes so I did this one and then made home made lasagna noodles and made a big pan of lasagna with sausage and spinach (lunch for tomorrow). We have been having a guest (a co-worker of my husbands) for the last few nights and he might be moving in with us for a couple of months. I got tired of the fend for yourself boring foods attitude and suddenly started getting creative and cooking again. Another all time favorite of mine is zuchinni-banana-mango bread. I did a ton of this last summer. I am sure it isn't very good diet material and haven't made it yet this year but everybody loved it so much last year that I am going to make another 1/2 dozen loaves in the next day or two. I kind of made up the recipe after reading and comparing other recipes. My boss at the bed and Breakfast liked it so much she decided to serve it to guests and it was an instant hit. Like all bandster foods, it probably isn't SO bad if we stick to the smaller quantities. I just make a bunch at a time to pass out to friends and family and freeze some for later. I am one of those crazy people that do canning and pass them out in gift baskets. Teresa

Done deal New Hope, I was in the process of typing it out when you responded. Teresa

Garden Frittata, Ingredients: 1/2 cup onion chopped 2 pressed cloves of garlic 1 cup of one or more of: spinach, broccoli, zucchini or mushrooms finely chopped 1/2 t. thyme 1/2 t. basil 6 eggs 1 C. grated swiss cheese 1/2 C. grated parmesan 1 t. salt 1/4 t. pepper 1/2 C. Lite Sour Cream 1 C. milk dash of tabasco Preheat oven to 350 degrees, combine all ingredients reserving 1/2 the cheese. Sprinkle left over cheese on top just before baking. Bake in 9" pie pan for 50 minutes. Very yummy and easy to swallow. We make this a LOT at the B&B I work at. Another good easy to swallow recipe is Spinach Gnocchi: Ingredients: 2 10 oz. packages of frozen spinach (or 1 1/2 lb. fresh) get all moisture out!!! 4 T. Butter 3/4 C. Ricotta cheese (Lite) 2 eggs lightly beaten 6 T. flour 1/2 t. salt 3/4 C. Parmesan cheese 1/2 t. pepper 1. Melt butter in pan and add dried spinach, cook until almost dry, add Ricotta cheese and cook another 3-4 minutes. 2. Transfer to a bowl and add eggs, flour, 1/4 C. parmesan cheese and seasonings. Mix thoroughly and refrigerate until firm for one hour. 3. Bring Water and salt to a boil then reduce to simmer. Flour hands and roll into 1 T. balls. Drop gently into the water and simmer 5-8 minutes. They will become slightly puffed and firm. Remove to a towel to drain. Can be frozen for later at this point. I like to eat them just like they are but when we serve them we drizzle melted butter and more parmesan on top and broil 4 or 5 minutes.