kulita

I have tried the Nectar and I really like it a lot... well I wasn't fond of the Nectar juices only the Nectar sweets. I will have to try the juices again since I am now post op.

Here is a little more about Jay Robb.... Apparently he makes whey Protein too. vanilla.asp" rel="external nofollow">http://www.jayrobb.com/protein/egg-white-protein-vanilla.asp Anyway... youcan find his products in health stores, whole food stores, and Vitamin shoppe

Jay Robb is another Protein shake brand. It is usually found in health foods stores, since there is nothing artificial in it... no splenda or aspartame. It is made with egg white protein. It is a little saltier than nectar but tastes pretty good.

Well.... each of us has a different Pre-op diet. Is your clears only? If so then, yes Mine was 2 shakes for BF and lunch, and a 350 cal lean cuisine for dinner. I had a BM every day.

Misty that is a huge step and I know you feel relief from hiding it. {{{hugs}}} & <3

I am about 3 weeks out and for me I do still have it but it is not nearly as intense as it was. My Fluid intake is close to 100 oz per day and I take nexium 2 x per day, so I know my hunger is not related to these issues. It is actual hunger. Apparently the pancreas also makes Grehlin and who knows just how much of my fundus was removed. I do know that the dr said my stomach had an unusual shape..... whatever that means. The point is I do still feel true hunger but I am more in control of it and it does not make me go crazy like a horse with a feed bag on it's head. I don't go to town with everything I see and smell anymore.

I did the SAME thing! I think it would taste better in pudding or cottage cheese, but not the lemonade.

You combine it with the veggies, bread crumbs, eggs, and parsley. I listed it as part of the meats in the directions.

My NUT told me that I should take 1000mcg weekly, and my Dr. agreed. Could it be that you maybe misinterpreting their info?

I am about 3 weeks right now and although I don't have the physical desire to eat all of the time, I do still have it a little bit. My Water intake is astounding, and I know that I am not mistaking this for hunger. Also I am on a regiment of taking nexium twice a day so I know the hunger I feel is not related to this either. The Good thing about the hunger is that I am able to control my eating now and not go to town on everything I see and smell.

Hi everyone..... We are stationed in San Diego. Hubby has orders to Norfolk, but we are considering that he do an unaccompanied tour there so that his chances of returning back here are greater. Nice to "meet" everyone!

I didn't get one... I have no idea what it is for either.

^ it isn't on my list of foods to avoid. Jeffie Beck, Something I did pre-op to help me out whenever I get that ravenous crazy feeling was write down a list of foods that i could have at each stage. Now when I hit each stage I am able to try it out and see how my body reacts. If it doesn't like something then I try it again at a later date. Right now it takes me about 45 minutes to eat 5 oz of food without real discomfort. Take your time and savor new foods and don't give into to head hunger. Stay strong. {{{hugs}}} & <3

I packed like I was on vacay....Shampoo, Toothpaste... everything. I ended up using everything I brought too... except my bra. I also packed my laptop and head phones and I was so glad that I did. The rooms were filled up so I had to share a room with another lady who was off yelling and crying all the time. I gave her the bathroom and the tv while I used the bathroom down the hall and watched movies on my laptop. I closed the curtain around me and didn't speak or look at anyone except for dr's and nurses. My roommate had a meltdown because I didn't talk to her... bottom line overpack because you never know what you are going to need.

Well, you will be under GA so you will not notice weather or not your stuff is covered up. When you awake you will be covered again

This is one of my favorite go-to recipes when cooking for my family. It it taken straight out of my cook book. I had to make this many times and finally have tweaked it enough to where everyone really like the flavor and texture of this version. Prep time: 30 min Total time: 90 min INGREDIENTS 2 cups finely chopped onion 2 Tbsp freshly minced garlic 1 celery rib, chopped fine 1 carrot, chopped fine ½ cup finely chopped scallion 2 Tbsp unsalted butter 2 tsp salt 1 ½ tsp freshly ground black pepper 2 tsp Worcestershire sauce 2/3 cup ketchup 1 ½ pounds ground chuck 5 strips of uncooked bacon cut into 1/8 inch strips 3/4 lb ground pork 1 cup freshly toasted bread crumbs 2 large eggs, beaten lightly 1/3 cup minced fresh parsley leaves DIRECTIONS The key to this meatloaf is to make sure that the ingredients you get are fresh. Preheat oven to 350°F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup (reserve the other 1/3) and cook, stirring for 1 minute. In a large bowl combine the vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan, form a mixture into one 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. You could also form this onto a cookie sheet. Bake meat loaf in oven for 1 hour, or until a meat thermometer inserted in center registers 155°F Serves 6

Recipe courtesy Kulita’s Hubby Prep Time:10 min Inactive Prep Time: -- Cook Time:55 min Ingredients: 1 ¼ quart water 1 ½ pounds smoked Ham Hocks ( can substitute with smoked turkey legs) 2.5 lbs collard or turnip greens 1 ½ Tbsp salt, plus extra if desired 1 Tbsp sugar 2 Tbsp Apple cider vinegar 1 tsp crushed red pepper flakes Directions Place the quart of water and ham hocks in an 8-quart pot over medium-high heat. Cover, bring to a boil. Reduce temperature to low and allow simmering for 10 minutes. In the meantime, remove any large stems/thick veins from the greens and wash them thoroughly; do so in a sink with at least 8 inches of ice water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, thoroughly drain and chop pieces in half. You should have 2 pounds of greens once they are stemmed. Once the ham hocks have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 20 minutes. Add in the vinegar and pepper flakes at the 20 minute mark and break up the meat from the hocks. Start moving the greens around every 15 minutes. Once the greens have been cooked for at least 45 minutes check if they are tender ( not mushy). Taste and season with additional salt, if desired. Serve immediately with or without pieces of ham. Serves 4-6 people

Share the blogs with those that may need help or encouragement {{{hugs}}} & <3

I am glad you all liked this post.

DCG, it is a part of human nature to be inquisitive. When our brains take over and want us to be obsessed over something, is when we need to stop and assess what the real issue is at hand. For me, I KNEW i was going to worry about the scale moving. This is why I put the tape on the scale and said forget it... I am not going to waste my time stressing over this. If I show up at the Dr or NUT and I have been following their orders and there is a problem we will take care of it then. I will NOT sabotage myself....LOL

DCG, I loved this Chicken soup. The only issue was the soup had to be very warm but not hot in order to enjoy it. The unflavored I was not really a fan of only because it had a cheesy smell to it. Still, I followed the unjury suggestion which was to add it to Crystal Lite. My Crystal Lite was lemonade... not very good with this unflavored protein. I do think that it will taste better in other things though, like mashed potatoes.

I wore something VERY comfortable and loose so I could wear it home. I also brought lots of clean underwear for when I could take showers. Once you get there you put on a gown and maybe some non skid socks. In the Or. Your gown is lifted way up to your neck and your arms are strapped down. The Dr and nurses see everything..

For those that wrote that they are a slow loser: Have you measured yourself everywhere... arms, thighs, chest, hips, waist? I bet you have lost a lot of inches. In the beginning I didn't notices too much weight loss and went from a size 22 to a loose 16. I really don't even wight myself because I know it is discouraging and I don't need the added stress. I just wait until I see my NUT or Dr. to find out. I put a piece of masking tape over the # part of the scale and wrote down my goal weight. This means every time I step on the scale when I look down I will only see my goal weight and I am forced to wait until I see the DR to find out or I can bend over and rip it off (which I know will be wrong and defeat the purpose of the tape). Try this trick it really works and lowers your stress. Also I posted a blog about helping with plateaus/stalls. If you think it may help try adding a slice of avocado with every meal for 1 week and see if the scale moves... Here is the blog and the science behind how it works. http://www.verticalsleevetalk.com/blog/2407/entry-6047-avocado-can-help-with-stalls-plateau/

I'm not really that close to you BUT I am in San Diego

I have lost about 40 lbs so far. I was dizzy for a bit and then my Dr decided to try me on no BP meds for a bit and see how that goes. I know when I am full as I get a tightness in my chest. I did the cottage cheese test and found out that my capacity right now is at 5 oz. No vomiting yet. Although I did have grilled asparagus and that seems to be the only thing right now that made me have an ill feeling.