kulita

There is something called employee confidentiality in many workplaces. She could be seriously reprimanded by doing something like this. Additionally, it shows other co-workers who thee can and can not trust. I am happy that she apologized to you but if it happens again you should bring it up with your Human Resource dept.

I think that they may be an exception. Not every bypass patient has post op complications like that. In fact I personally know of someone (Amy) who had it done in 2003 and she has not had a single problem, not even dumping. Of course she could be hiding some problems from me, but she looks great (not sickly). She does have alot of excess skin but that is it. She doesn't complain about anything and eats well. It is also safe to write that Sleever's may experiences post op complications too. Who knows? I mean in 20+ years we may find out that our bodies actually need the grehlin to assist in post/pre prandial learning abilities and thus we may have a new form of mental illness when we grow old. I hope this doesn't happen but who knows. I too would have been horrified to hear those ladies offering their experiences, and I agree that so long as many of us check in with our Dr.s every year or so and on these forums we, as patients, can help the medical community and provide more relevant long term data.

Ok Well, Calm down. It happens. In 2005 I was denied then I appeal and was approved only to find out the week prior to surgery I was denied due to recent changes and I no longer qualified. I kept fighting it and in 2013 I was approved and wasted no time in getting my sleeve. Try to apply again. Do they have an appeal process?

While I was driving my daughter to school today, she was being a bit weird and became silent. I asked her what was wrong and she said, " Ok, I am just gonna say it. You look weird to me". I asked her what she meant by that and she replied, "I am used to seeing my big, fat, old, cheery mom and not this skinnier old cheery mom." So, I instantly retorted that I was not old, just old-ER than her. I also thanked her for the compliment on my weight loss and reminded her that I was still the same cheery person. She said it was gonna take some time to get used to seeing me shrink. HAHAHA! That made my day and I hope it lasts all week.

< that is the wacko

Sorry, that was supposed to be Those are funny remarks and isn't it amazing that kids say stuff like that? :wacko:Maybe I am getting old....

fat tummy?!?!?! Not as fluffy?!?!?!? Those is funny and amazing that kids say that. Doesn't it make you feel good and make you laugh when they say stuff like that?

I know that one calculator was posted but someone in the forum also posted this macro calculator to help determine caloric intake with exercise. it is pretty useful http://iifym.com/iifym-calculator/

^ my quote didn't work!!!! That post was for Janice

I'm 5'9"...I exercised 5-6 days per week its become somewhat of an addiction I must have been confusing you with another person on here... Sorry for that. Like I wrote before, follow your NUT & Dr's guidelines and I am sure everyone on here will do fine. Each of our bodies work differently and has different needs.

BTW green beans and avocados are de-lish

"At the extreme low end, when your body fat cannot ‘keep up’ with the energy deficit you've imposed on your body, the energy MUST come from SOMEWHERE. This is when you are at risk of losing lean body mass during dieting (commonly referred to as ‘starvation mode’). This happens at extremely low levels of body fat, under 6% in men and 12% in women [Friedl K.E. J Appl Phsiol, 1994]. " This is why we are told to ingest a minimum Protein level so that our body will not break down muscle tissue and will aid in muscle Fiber repairs. Additionally, a large number of WLS patients do not go strictly no carb and no fat for the entire time they are in honeymoon. There are carbs in unexpected places (like green beans) and fat in weird places (like avocados). By making conscious decisions on choosing the RIGHT carbs and fats, you will be supplying your body with the correct nutrition that your body needs without having to begin muscle tissue breakdown. Jeez..... the nerd in me came out again.... sorry ya'll

Janice, somewhere on this site I read that you are shorter in stature. Is this correct? If so, then maybe 1200 was too much for you based on your activity level at that time. Your sleeve maybe shorter than others, which could account for how you were able to eat on 1200 cals for years and not loose weight. For me I KNOW I ate way more than this, but I am taller than most girls, and at rest my body needed more than 1200. When I was running... good Lord I think I consumed around 3000 cals!!! Now, that you are sleeved and with respect to those who have shorter sleeves, it is much more difficult to get in 1200 calories unless it is by liquid or "slider" form in the beginning. Once you start adding in real meat the calories do go up, but for many of us so does our bodies needs are we are exercising far more than we ever did.

I eat with a shrimp fork, and a baby spoon. It helps me a lot. Before I used to eat really fast too. I swear someone would have thought that I served time in prison (never did). Using the smaller utensils helps a lot. I also eat off of smaller plates too.

I am around 800 a day and I feel fine. I am losing weight and I eat with my family. I pretty much eat what they eat but I am still on soft foods so some things I have to substitute. If you eat too much at one time all of the time you can stretch your sleeve but it will NEVER be the same size that it was prior to surgery. I actually have videos of what you can expect a stretched sleeve to look like here http://www.verticalsleevetalk.com/blog/2407/entry-6050-the-size-of-your-new-stomach/ Something to keep in mind is that not everyone's sleeve is the same capacity longer stomachs will become a long sleeve and this may allow for one person to comfortably eat a higher than normal caloric ratio when compared to others. If you are eating healthy, the calories consumes should not be a problem. Keep following your DR & NUT's guidelines.

^ She was!!!

For those who are looking for an alternative to the powdered whey or just want something a bit more natural, this recipe is for you! Prep Time:10 min Cook Time: 30 min Inactive Prep Time: 3-4 hours Ingredients: 1 Gal Pasteurized 2% Milk (grass fed is best) 1/2 cup white vinegar or fresh lemon juice 1 ½ tsp salt (for the curds) ½ cup of half & half Kitchen or tea towel Any flavoring or spices you want Directions: Get your milk to slowly heat up on med to low heat. Watch for this so it doesn't get too hot. Heat to 120 degrees F. When you notice a lot of bubbles around the rim of the sauce pan gently add the vinegar or lemon juice and stir it around. The mixture should separate pretty quickly into curds and whey within 2 minutes. If it doesn't separate just add a little more vinegar or lemon juice a Tbsp at a time waiting 2 minutes between each Tbsp until it begins to separate. Remove from the heat once they start to seperate. The curds are the solid looking things and the whey is the liquid. Cover the pot and allow it to sit at room temperature for 30 minutes. Get a strainer and place a tea towel/kitchen towel in it. Below the strainer place a bowl or other container that will allow you to catch the whey and keep it separate from the curds. Allow to drain for 10 minutes. Gather up the edges of the cloth and rinse under cold water for 5 minutes, squeezing and moving the mixture the entire time. Once it has cooled, squeeze the cheese into the cloth as dry as possible and put into a mixing bowl. Combine the salt and break down the curds into bite sized pieces. Add the half & half and store in a tight lid container in the fridge. Place the whey in a tight lid container in the fridge. Once it has completely cooled add any flavoring ingredients. Some suggestions for flavoring: Nutmeg, cinnamon, honey, chocolate… just test it out and see what works for you. The taste is a little different for some people, and it can be diluted with water, or juice. It has a slight tang to it and many who enjoy yogurt, kefir, and buttermilk will mostly enjoy the fresh whey. Additionally, this can be used to make mashed potatoes. These are the same products many of us buy in the store except the whey is not dehydrated and both the whey and cheese won’t have any weird additives in it. Yields about 13 cup of whey and about 3 cup of curds Whey is about 3.3 grams of protein per oz Curds is 2 grams of protein per oz.

Does your mother live with you and your husband? If not, then how will she ever see that you have done your research, have dieted, have a Dr's approval, and need the surgery to benefit your health? She may or may not see it, but keep reminding her that you are going to try to seek approval because you are doing what is best for your health right now and don't want your health to get worse. Also, remind her that you would like her support in your adult decision. If she starts complaining or tries to talk you out of the your choices that you have made let her know that you do not want to discuss it anymore and change the conversation. Soon she will realize that if she wants to talk to you she must do so in a respectable manner that will not cause your undue stress.

^ VERY TRUE... You may need to take more PPI than are taking right now

^ I am going to look out for this flavor.. thanks!

Mamamareli, try eating much smaller meals every 2.5 hours. I have done this and it helps me out a bit. Breakfast shake 4 oz lunch shake 4 oz dinner shake 4 oz

eat some bananas and drink coconut water.

"Problem..I find that I can eat almost everything without feeling badly." Why do you think you SHOULD feel badly? I am a month out and I feel fine. I eat until I am full and that is that. When you write that you have no restriction are you saying that you have eaten around 1lb of food or more? Try this bariatric test to determine what your capacity size is and to find out what your restriction size is. http://www.bsciresourcecenter.com/proddetail.php?prod=A4 Basically you measure the cottage cheese in weight. Eat until you are full. Weight the remaining amount left over. Subtract the original weight from the remaining weight and that is how much food your sleeve can hold.

I had it on my clear liquids. It was a tad salty but I could adjust it by adding a slight bit more water. Also pay close attention to making sure you don't add it to water over 140 F.