CorvetteGirl

The time has finally come!!! All packed and leaving at 8 am for the hospital. Not nervous at all, but excited for this step in my journey. Can't wait to be on the other side.

The time has finally come!!! All packed and leaving at 8 am for the hospital. Not nervous at all, but excited for this step in my journey. Can't wait to be on the other side.

Got my pantry and fridge stocked up, and did most of the cleaning yesterday. I'll finish cleaning today and pack my bag.
Tomorrow I will be with my Corvette club at an event so that will occupy my mind and chill me out.

Got my pantry and fridge stocked up, and did most of the cleaning yesterday. I'll finish cleaning today and pack my bag.
Tomorrow I will be with my Corvette club at an event so that will occupy my mind and chill me out.

Awesome! I will add you as well.

Update! The pathology report from the endoscopy came back negative! I had the barium enema procedure done this morning and my doctor's office called back with the results saying that everything was negative!!
SO!!!......we are full steam ahead for surgery on Monday, 7/22!
I couldn't be happier!! :)

Congratulations!! That is awesome news! Mine is on the 22nd also.

The Silk unsweetened vanilla almond milk comes in half gallons in the refrigerated section near the other milks, or you can also buy it unrefrigerated in quart brick packs. I have found both at Walmart. Only 30 calories per 8 oz.
I do a double shake in the morning. 8 oz Water plus 8 oz unsweetened vanilla almond milk, add 2 scoops of Syntax nectar chocolate Truffle Protein powder, and a few ice cubes and shake it in my Blender Bottle.
REALLY GOOD!!!!

I don't think you should have the liquid to which you are adding the Protein heated to no more than 130 or 140F. The Protein will curdle if it's hotter than that.
Yes, some of the protein will stay in little clumps, but what I do is warm up my chicken broth to the correct temp in the microwave in a Blender Bottle, (use a thermometer to make sure its between 130 and 140F), drop in the whisk ball, then add my one scoop of unjury chicken broth Protein powder. shake it up and it will get rid of those little clumps. Really yummy....you don't taste the protein at all.

Hi everyone!
I am new to the site but I have been scanning for a while. I want to give a little info about my self.
I am a 40 yr old woman I am a nurse but have been home with my 2 small children for the last 5 yrs as a homemaker. I am extremely blessed that my wonderful husband is able to afford this for our family.
I will try to give stats then my story
First md visit for sleeve consult was April 27ish 2013. Weight 385
Followed south beach diet and some exercise regime for a month
2 nd md visit was may 25 Weight 370
Surgery scheduled on July 10. 2013 my date choice
Week before surgery had pre surgery testing and had to go back to phase 1 south beach very strict no carbs and for the day before surgery only Clear liquids and nothing after midnight night before surgery
SURGERY DATE: July 10 2013 Weight: 360
Surgery day operation was approx 1 1/2 hours long my surgeon informed my husband after surgery everything went very well I did great listening to instructions of shrinking down my liver no bleeding inside and I needed no drains it was completed laparoscopy I have 5 small incisions he also fixed my small hiatal hernia.
Post op surgery. Ok this is we're everyone's experience I am sure is different the surgey I felt was harder then I thought it would be that night and the next day I was feeling just the worst mostly nausea and pain I really started to wonder what the hell did I just do? But the following day I felt a million times better!
On day 3 I went home and I don't feel near as bad as I did day one .
So day one I barely eat a ice chip
Day 2 small sips of clear Water
Day 3 discharged home drinking sips do Clear Liquids about 1 tablespoon at a time trying to do about 2 oz a hour.
Here I am the morning of the 4 th day predawn hours writing this blog sipping some pain medicine with some liquids feeling ok some soreness and tired so glad I don't feel as bad as day one just thinking about a more exciting and hopefully a better quality of life for me and my family!
Signing off for now I am going to try to keep up on this blog ...never blogged before but I love everyone else's stories so I thought I would throw mine in in case any one wanted to comment or ask questions.
Well good luck everyone out their and god bless!

I don't think you should have the liquid to which you are adding the Protein heated to no more than 130 or 140F. The Protein will curdle if it's hotter than that.
Yes, some of the protein will stay in little clumps, but what I do is warm up my chicken broth to the correct temp in the microwave in a Blender Bottle, (use a thermometer to make sure its between 130 and 140F), drop in the whisk ball, then add my one scoop of unjury chicken broth Protein powder. shake it up and it will get rid of those little clumps. Really yummy....you don't taste the protein at all.

Different doctors have different requirements based on their own research, experience and surgical preferences.
Do what you were instructed to do, regardless of what you read here.

That's awesome! Hope you have a speedy and uneventful recovery.

I have to admit, while researching the sleeve that number concerned me! I wanted to lose 100%! I personally know 2 people who have lost 100% and one had trouble losing too much! The other is 8 months pregnant and was flaunting her cute little belly in a bikini yesterday. I'm 8 months out and have already lost 70% of my excess.
For those still researching, don't let that number discourage you! I don't know how they came up with it! Seems like most lose more than that!

I am July 22nd also!

That is so awesome! Congratulations! I hope I am as successful as you.

I was not given a number by my bariatric team. During the time when my surgeon might have meant to bring it up with me, we were busy discussing insurance throwing me a curve ball & I wasn't sure if surgery was going to happen or not.
Anyway, I decided on 160 originally based on a "normal" BMI for my height. I went down slightly to 155lbs after realizing that the large frame that I thought I had all my life might be more of a medium one. It's on the higher end of the "normal" range. I know that I'm going to have some weight hanging there as skin for a bit (maybe forever in some parts).
I don't remember how young I was when I was around that weight, but it was around elementary/middle school. My main goal? Not killing myself with diabetes & high blood pressure. Other than that.. I'd just like to be "normal" for once in my life. If I'm going to stand out.. let it be for something other than being "the fat girl".

March 21, 2012
Today...
I love my sleeve! Best thing ever. Just wanted to post some pics to help the new sleeves see a light at the end of the tunnel.

This is just a rough recipe, but you can add or leave out anything you like. Brown cut up chicken pieces (seasoned on each side with salt and pepper) in a little bit of olive oil on both sides and remove from dutch oven or large heavy bottomed pan). About 5 minutes on each side. To the pan add one cup each of chopped onions, carrots, and celery. Add salt and pepper as desired.....do try to add some salt in order to make the onions "sweat". When the veggies start to soften, add a couple of cloves of minced garlic and stir for about 30 sec until the garlic becomes fragrant. Add the chicken back to the pot and then add enough liquid to the pot to cover halfway over the meat. I like to add chicken stock, a generous splash or two of white wine, and a bouquet garni of fresh herbs. ( I tie together a couple of sprigs of rosemary, and about 6 sprigs each of thyme and parsley with kitchen twine).You can add a couple of tablespoons of Tomato paste to give it even more depth of flavor if desired.
When the liquid comes to a boil, reduce the heat and cover simmering gently for another 1 1/2 hours, or cover and put in a preheated 325 oven for same amount of time. Halfway through the cooking time, turn the chicken pieces over, and 30 minutes before it's done, remove the lid so that the sauce can reduce a little bit.
If you are cooking for the family you can add some baby yellow or red potatoes about 45 minutes before cooking time is up. Good on rice or noodles also. Freezes and saves like a dream.
The meat will be very soft and flavorful, even if you use chicken breast it will be soft and moist. You can use boneless chicken but I always use bone-in chicken. meats that are bone-in will give the braising liquid much more flavor.
Enjoy!

It's frustrating, but the more I learn about VSG the more I learn how different the *rules* are for every surgeon and every patient.
I had NO pre-op diet at all. When I asked why, the answer I got was, "At this practice, we don't believe the benefit of a pre-op diet outweigh the punitive aspects of a pre-op diet--your food intake will be so restricted after surgery, why prolong the agony?"
Interesting answer, right?
That being said, I DID change my diet on my own, pre-op. I cut out all caffeine. I stopped drinking all sodas and all coffee. I gave up processed junk food and processed carbs, and I lost 16 pounds over the course of two months.
Now I'm post-op, and for the next two weeks, all I can eat are Clear liquids and full liquids. Nothing else. It's not easy, but y'know what--swallowing liquids is a big enough challenge for me right now. I know that if I even tried cottage cheese or egg whites, I'd be running for the loo faster than you can say "gastric sleeve".
So, yeah. I wish it was all one rule for everyone, too. I'm jealous of my sleeve sisters who get to eat Cream of Wheat and cottage cheese when we're all on Day 4 of the post-op diet. But rather than throw the plan out the window, stomp my foot and flounce off, I'll just square my jaw and follow the plan, whether I agree with it or not.
After all, in MY case, doing it my way is one of the reasons I needed this surgery. I relinquish control over my diet for a couple of months in order to regain control over my LIFE. For me, that's more than a fair trade.
But I sure would love a dollop of cottage cheese right now. (I'm weak!)