swimbikerun

I've heard great things about belly dancing. Done correctly, with people who know what and how they're doing it, it strengthens the core. Good luck!

Yeah I eat better than the vegetarians and still am showing signs of neuropathies, etc. from malnutrition. Eat good gang, its better than garbage. This is why we had the surgery - to get healthier. A treat is something like fruit. Try Medjool dates. High in calories and tasty but Fiber also.

Sending hugs and condolences.

We have the zucchini spaghetti at Whole Paycheck. It is YUM good.

Yes but not on a 5K. You can get water stops for that. That's a short distance, anything else, that is another story.

You've hit the nail on the head. Studies have shown that you basically have a very tiny chance of getting it off and keeping it off. The fact is the surgery will help you get a significant amount of weight off in a shorter time and then give you a help in terms of your part in food style and exercise. Pretty much, doing it on your own gets so much notice in the paper because it is that rare and unusual. When it comes to vets 5 years out, do the studies show most will keep it off (as in over 50%) and say a percentage of that loss? Yes. When people bypass the bypass, its going to be harder. If you drink 1000 calorie shakes and eat ice cream, it will get you. No matter whether you have the sleeve or not but the fact remains it is harder to try and do that, as you can't eat as much as you did before.

Has any one tried Island Boost? I dont know if that clumps or not. My friend that uses it said some others did clump but I'm not sure if that was just in Water or not.

Since I know this is going to be a big question for people, I'm creating a list of Protein sources for vegan and vegetarians and in no particular order: Green peas Quinoa Nuts Peanut Butter Beans Chickpeas or garbanzo beans Tempeh Tofu Edemama Hemp Chia seeds Sesame seeds Seitan Yogurt cheese eggs Lentils Milk Black Eyed Peas TVP (Textured Vegetable Protein) Cottage cheese Buckwheat Hummus Spirulina Any more?

Vega - or the like - salad dressings/salad, applesauce, any kind of a berry pie or tart or mixed in a sauce.

I have to agree with Bufflehead. I have orthostatic hypotension (some times getting the top number up to 100 can be a chore) and doing PT & OT this week they checked my BP several times. Of course they tell me to tell them when I'm going to pass out. I think they've figured out for someone who swam their way to metabolic alkalosis and back to back weekend ER visits so that I could be in the top 10 in the nation in the swim challenge, probably I'll wait until I'm really out of there before I'll admit defeat. I get it naturally ... my buddy holds the course record for one of the "Life" runs here: about 130 miles in 24 hours. His wife and daughter did over 50 in 24 hours.

Ta. We're hoping for a vegetarian/vegan spot where people could come and get info on healthy options. Its not that meat is bad or wrong or anything, but I would love to see promoted healthy veggies and fruit so that people can get as much healthy nutrition as possible. Lets face it: in America we get fries and fries and fries thrown at us. chips. Its time to pass on benefits of all types of options that aren't just that. Nuts and avocados are healthy fats and we need those. Nuts are high in Protein. I know my sister is working with her health coach on her problems and she talks about the salmon 3 times a week. She's more than tired of that and I want to see her with other options and different tastes so she doesn't get bored with it. I want the same for people here. There are those who have problems with different types of meat or the like and its more fun to have various options rather than a Protein Drink all the time.

I have a boatload of it but I'm no spring chicken and I was large for a while. That really determines a lot of it.

Ok well here I have to deviate. I did a lot of swimming just out from surgery at one month on a lot less food. My body got used to it. I was eating healthy veggies and fruits and lean Protein. Just not a lot. Maybe my body learned to process all of the, I had my gallbladder but at a month out it started giving me major fits and the like. I didn't do a lot of lifting, it was mostly all cardio. Some lifting, but I was having a blast doing all the swimming, running, and exercise classes I couldn't before.

Yes, no matter what, if you can walk it that's a start. Don't be so concerned over anything but making that distance. Once you do a lot of walking, the weight will drop off. I was 100 pounds overweight and dropped 27 in the first month. I did a 10K 3 weeks and 1 day after the surgery. Now obviously I was in pretty good shape (ok excellent shape) for my size, and I was swimming and everything else before the surgery. I only stopped for the week before, the low everything diet. If you can't do that now, then it would be hard to run it, but there is nothing wrong with a walked 5K. Start here and then go from there.

Ah I see. That is very interesting and thank you for pointing that out about where the clothes are from. Most here in Va. aren't that picky. Especially if you know you aren't going to be wearing things that long. I'm trying to think would any Facebook or the like type of group have something like that? What about hiking groups in your area?

http://www.nlm.nih.gov/medlineplus/news/fullstory_146658.html Are You Eating Enough 'Powerhouse' Vegetables?Chard, beet greens are among the most nutrient-packed, report finds

Are there any other groups in the area? Most would allow you to visit if you asked.

http://www.huffingtonpost.com/2014/05/31/eat-vegan_n_5398583.html? utm_hp_ref=mostpopular When it comes to condiments, mayo –- which is made with egg yolks –- is off limits. Think this means settling for a dry sandwich? Think again! Vegans get creative with their spreads, ditching high-calorie mayo in favor of lighter, healthier options. "I love to mash up ripe avocado and use that in place of mayo on sandwiches," says Claiborne. "Homemade hummus with lots of tahini is also a fantastically satisfying vegan- friendly spread." Fresh pesto, mustard and balsamic vinegar are more flavor-packed options that will add some zing to your sandwich without loading on the calories. 3. Eat fermented foods. Fermented foods are becoming more mainstream, but vegans have been enjoying their zesty flavor and health benefits for years. "Fermented foods have been around for ages. It began as a way to preserve food before we had access to refrigeration and freezers," says Claiborne. "These foods (like tempeh, miso, kimchi, sauerkraut, kombucha, pickled carrots and kefir) can easily be incorporated into anyone's diet and are full of nutrients, probiotics and flavor." Claiborne recommends adding kimchi and sauerkraut to salad, sandwiches and noodle bowls, sipping on kombucha tea and marinating tempeh and adding it to tacos, sandwiches, salads and nori rolls. 4. Expand your spice rack. When you can't rely on butter and cheese to flavor dishes, the spice rack becomes your best friend. And vegan or not, herbs and spices are the ideal way to add flavor to dishes for no additional fat and calories. "Herbs and spices are critical when making any food taste delicious, be it animal products or plants. They add lots of flavor and greater nutrition to your meals,” Claiborne insists. “I could eat the same steamed broccoli, lentils and brown rice for dinner five days straight, but by varying the spices each time, I'll have five delicious and unique dishes.” Always on standby in her kitchen: Fennel seeds (which are great for digestion), cayenne pepper, berbere, fresh ginger (which boast anti-inflammatory properties) and fresh cilantro. 5. Make it from scratch. “Vegans in general are more aware of what they eat, whether it's to avoid animal products or to guarantee the wholesomeness of their food,” says Claiborne. “Animal products are in so many processed foods, so I tend to avoid them and save myself the stress of having to check labels.” In other words, vegans often spend more time in the kitchen cooking homemade meals with ingredients they can trust. Regardless if your dish is built around chicken or tofu, opting to make your own food from scratch is a smart habit that helps cut back on the unnecessary fat and calories you find in restaurant meals and avoids the processed ingredients in packaged foods. 6. Embrace plant-based protein. You don't have to give up meat to make room in your diet for plant-based proteins. “Legumes are linked to longevity and reduced risk of disease,” says Claiborne. “Beans are often touted for their fiber and protein content, but they're also great sources of vitamins, minerals and antioxidants that support a healthy body.” Opt to go meat-free a few meals a week and build a dish around beans or lentils instead for a dose of fiber with a major health boost. Give it a try with this Tijuana Torta for a flavor-packed brown bag lunch, or serve up some Harissa Roasted Chickpeas and Cauliflower for a fun weeknight dinner or flavorful addition to your barbecue spread. http://www.vrg.org/nutshell/vegan.htm Spinach not a great source of iron http://plenteousveg.com/spinach-iron/ http://plenteousveg.com/cheap-vegan-foods/

Here are some more Iron and vegetarian types of resources in case red meat is an issue: healthy fats nuts seeds vegetables fruit grains wheatgerm flaxseeds soya mustard seeds avocado coco It’s easy to add fat to your diet simply by eating a healthy mix of the foods listed above. Try adding coconut oil to your porridge, adding flaxseed oil to your Soup just before serving, or eating an avocado sandwich. Run if you see ingredients like hydrogenated oil, high fructose corn syrup, and MSG. The difference between a vegan and a vegetarian is that vegans eliminate all animal products from their diet, including dairy and eggs. Those following a vegan lifestyle generally do not wear leather and avoid products made from animals such as wool, silk and down. Vegans' tremendous compassion for animals is an abiding, overriding conviction in their lives. Vegetarians do not eat meat, fish or poultry but they tend to consume dairy products and eggs. Lacto-vegetarians consume dairy products but not eggs, ovo-vegetarians eat eggs but not dairy products and lacto- ovo-vegetarians eat eggs as well as dairy products. Vegetarians also do not eat products that contain gelatine or other meat-based products. The vegan point of view is that animals are not here to be exploited by man, and that commercialization of animals necessarily involves a fundamental, inhumane component and lack of respect for basic life. From a nutrition standpoint, the only difference is that vegans need to take a B12 and amino acid supplement, since they have no dietary source of these nutrients. You can get all the nutrients you need on a lacto- ovo (eggs and milk) vegetarian diet without supplements. A vegan diet also minimizes food allergies or intolerance since it eliminates the most common allergens like shellfish, eggs and dairy. VEGETARIAN: Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood. This grouping includes Vegans and the various sub-categories of Vegetarian; however, it generally implies someone who has less dietary restrictions than a Vegan. SEMI-VEGETARIAN: The term Semi-Vegetarian is usually used to describe someone who is a vegetarian who consumes dairy products, eggs, chicken, and fish, but does not consume other animal flesh. OVO-LACTO-VEGETARIAN: Ovo-lacto vegetarians are Vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of Vegetarians. OVO-VEGETARIAN: Ovo-vegetarian is a term used to describe someone who would be a vegan if they did not consume eggs. LACTO-VEGETARIAN: Lacto-Vegetarian is a term used to describe someone who would be a vegan if they did not consume milk. VEGAN: Vegan is the strictest sub-category of Vegetarians. Vegans do not consume any animal products or by-products. Some go as far as not even consuming honey and yeast. Others do not wear any clothing made from animal products. Important: Take some time to figure out for yourself, what group you will belong to when you become a Vegetarian. You will want to consider both dietary and ethical reasons for choosing this lifestyle. Vegan and Vegetarian lifestyle leads to weight gain for many It is hard to imagine that anyone following a lifestyle filled with healthy, whole choices would gain weight as a result of that decision. But they do. Here’s (usually) why: *Starchy foods – Vegan and vegetarian diets consume higher amounts of natural, whole plant foods. In addition, most include greater quantities of other nonmeat/seafood products like Pasta. Whole foods and food products like pasta are higher in calories and carbohydrates requiring more energy spent when consuming more calories. *Low Protein – Most natural foods contain lower amounts of protein than other food resources (example - dairy, meat, poultry and seafood/fish). Protein provides many benefits, including slower digestion, leaving us feeling full and satisfied longer. *Excessive calories – Anything consumed needs to be ‘burned.' Food is fuel and exercise is the way our body utilizes and burns the calories we consume. When we consume excessive amounts of fuel – even healthy fuel – our activity level must increase to offset consumption. *Activity level – Our body breaks down carbs consumed into ‘glycogen,' later utilizing it for energy. Glycogen is stored to muscles, brain, liver and other tissue. Excess carbs are stored to fat tissue. If we are not building muscles, exercising regularly (aerobics, yoga, weight lifting, etc.) then our body will naturally store excess carbs (and calories overall) to fat. Building muscles naturally gives our body a location where glycogen can be stored and used when needed. The lack of muscles = increased body fat. Excessive consumption without matched calorie burning exercise = weight gain. *Balanced diet – 60/20/20 = Carbs/Protein/Fat. Regardless of nutritional lifestyle choices, balanced nutrition is required to help our body survive and stay healthy. When those ‘numbers’ (60/20/20) are out of balance our body follows suit in several ways (i.e. weight gain, muscle mass loss, increased body fat, etc.). Complex versus simple carbs Carbohydrates are complex and/or simple. Some carbohydrates are from natural resources while others are ‘refined’ (processed). Natural carbohydrates are beneficial to our overall health. They also provide antioxidants which aid our body’s natural ability to restore, renew, and replenish. Simple carbs = Comprised of one or two molecules, digest quickly impacting the way our blood sugar rises and falls. *Sugar, high fructose corn syrup, molasses. Some fruits and vegetables are classified in both simple and complex catagories. Complex carbs = Contain starch and dietary fiber. Dense and digest slowly with less impact on our blood sugar rising and falling. *Nuts, legumes, seeds, fruit,s vegetables, fruit and whole grains, barley So how does someone follow their passion for staying healthy, eat whole food and live a Vegan or vegetarian lifestyle nix the worry about weight gain? *Eat more complex carbs – Beans and peas are small ‘jewels’ packed with natural protein and fiber. From Soups to side dishes, both leave you feeling fuller longer. According to the USDA, they’re essential in living a healthier lifestyle and useful in receiving what our body naturally needs: “Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables.” (http://www.choosemyplate.gov/food-groups/vegetables-beans-peas.html) *Eat healthy, protein rich grains – Quinoa is a seed, an excellent source for protein (approximately 9 grams a cup) and perfect when added to rice, soup or other vegetable dishes and salads. *Limit pasta – A cup of pasta can net almost 400 calories, 80 grams of carbs and 14 grams of protein. Add the sauce and other vegetables to that meal and you are probably reaching over 700 calories real quick. *Limit starchy vegetables (but don’t completely avoid them!) – Potatoes, corn, yams, and squash are very healthy food, but they are higher in starch (and calories) than other vegetables, causing our blood sugar to rise. The below "Vegan Food Pyramid" (www.veganfoodpyramid.com) helps to visualize the balance of a healthy lifestyle. Quick Tips for Wellness: Just remember....a calorie still needs to be utilized through exercise or else it will turn into excess weight gain. That’s because beans and green leafy vegetables?which vegetarians and vegans tend to eat plenty of?are loaded with iron. And many other foods are iron-fortified (breakfast cereals, for example), as you’ll see on their labels. A 1-cup serving of green vegetables provides 1-3 milligrams of iron, depending on which vegetable you choose. A 1/2-cup serving of beans provides 2-3 milligrams. A bowl of a typical iron-fortified Cereal has 18 milligrams. How much iron do you need? The recommended dietary allowance for adult males and for women over 50 is 8 milligrams per day. For women aged 19-50, the RDA is 18 milligrams per day (it’s higher to compensate for menstrual losses). So, with all that iron in everyday foods, how could a vegetarian run low? Several reasons: First, some people eat everything veg except those healthful, iron-rich vegetables and beans. In that case, it is easy to run low. Also, dairy products interfere with iron absorption: if you have a glass of milk with a meal, it reduces the iron you absorb from the other foods you eat by about half. A young woman’s menstrual flow leads to iron losses every month. Distance runners lose iron too, both in sweat and through the repeated pounding of their feet, which breaks up red blood cells. Q: Is there a difference between the iron in vegetables and the iron in meat? A: Yes. The iron in plants is called nonheme iron. Its absorption depends on how much iron is in your body already. That is, if you are low in iron, your body absorbs more of it from the foods you eat. If you already have plenty of iron in your body, nonheme iron is less absorbable. That’s good. It means you’ll get the iron you need without overdoing it. The iron in meat is called heme iron. Its absorption does not change. You may have plenty of iron stored in your body already, but like an uninvited guest at a party, heme iron barges in whether you need it or not. As a result, many meat eaters end up with too much iron, which is dangerous because iron sparks the production of free radicals?molecules that can damage your body tissues. Think of it this way: iron rusts; that is, it oxidizes. The same chemical reaction that turns an old nail rusty red can occur with the iron inside your body. In the process, iron releases free radicals that are linked to aging, cancer, and heart disease. Q: Should I take an iron supplement? A: No, not unless your health care provider has diagnosed an iron deficiency. In the past, iron was promoted as the answer to life’s problems. If you were dragging through the day, iron pills and various tonics promised extra iron to perk you up. That was a mistake, because iron overdose is as dangerous as iron deficiency, and is much more common. So if you think you might be low in iron, get tested. It is quick and easy. And because high levels of iron can be risky, doctors are quite happy to see your blood tests come out at the lower end of the normal range. But if you really are low in iron, your health care provider will look for reasons why. The first concern is bleeding, as can occur from normal menstrual flow, or from abnormal conditions, such as an ulcer or colon cancer, that require more detailed evaluation. If you do need to boost your iron intake, the answer is to fill up on “greens and beans,” as well as Vitamin C-rich foods, such as fruit and fruit juices, which increase iron absorption. Avoiding dairy products also helps (and don’t worry about calcium?green vegetables and beans provide a healthful source of that too). Only in rare cases is an iron supplement necessary. According to the CDC, heme iron is absorbed two to three times better than non-heme iron. To make matters worse for vegetarians, many sources of vegetarian iron also contain chemicals called antinutrients. These antinutrients can block the absorption of iron (as well as other nutrients). One common antinutrient is oxalic acid, which is found in spinach. Because of how poorly vegetarian iron is absorbed, the Institute of Medicine recommends that vegetarians consume double the recommended amount of iron. The current RDA for iron is 18mg/day for adult females and 8mg/day for adult males. Based on the Institute of Medicine recommendations, vegetarians and vegan women and men should respectively strive to consume 36mg and 16mg of iron daily. 36mg of Iron on a Vegetarian Diet?!? There are a lot of vegetarian and vegan foods which contain lots of iron. Rice bran, for example, contains 11mg per half cup. It isn’t the tastiest food in the world, but you can sprinkle some into your cereal or add it to baked goods. Beans and lentils are also rich in iron, with about 2-4mg per half cup. You’ll also find iron in foods like whole grains, dark leafy greens, and seeds. Even if you are chowing down on only these healthy, iron-rich foods, you’ll still realize it is pretty hard to get your iron intake to add up to the 36mg per day recommended for vegetarian women (vegetarian men definitely have it easier than women here). Don’t worry! You don’t necessarily have to consume massive amounts of iron just to stay healthy. There are some tricks which can help you absorb iron better. Easy Ways to Increase Iron Absorption One super easy way for vegetarians and vegans to get more iron from their food is to add some Vitamin C to the meal. This is as simple as topping your bean burger with some tomato salsa or even squeezing some lemon juice into your Water. A lot of vegetarian sources of iron, such as leafy greens, are already high in vitamin C, which helps counter the whole oxalic acid anti-nutrient problem. If you are worried about iron levels, you’ll also want to lay off the coffee and tea – at least for an hour or so before and after meals. Natural chemicals in coffee and tea block the absorption of iron, as well as several other important nutrients. You can always take an iron supplement if you are worried that you aren’t getting enough iron from food alone (you’ll probably want to check with your doctor first and have a simple blood test done to check hemoglobin levels; iron supplements can cause overdoses of iron!). Your body can’t absorb a lot of iron at once though, so it is best to space out your supplementation. You can break your supplement in half and take it in the morning and evening, or you can get a time-released iron supplement. http://plenteousveg.com/vegan-coupons/? utm_source=rss&utm_medium=rss&utm_campaign=vegan-coupons Kale is an especially good source of these nutrients because it has a high bioavailability of iron. If you can’t fathom the idea of eating greens (which is lame because greens can taste great if you cook them right), then maybe consider drinking green smoothies or incorporating some green superfoods like spirulina into your life. What are good vegan sources of healthy fat? Avocado, nuts, seeds, olives, and flax oil are the big ones. Even some foods which you wouldn’t suspect also contain healthy fats, like raw wheat germ and dark leafy greens. The good news is that all of these healthy vegan fats often also contain other nutrients you might be lacking on a poorly- planned vegan diet, like zinc and vitamin K. http://www.uhs.wisc.edu/health-topics/healthy- lifestyle/documents/Iron.pdf Vegetarian Resource Group http://www.vrg.org/ http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/ Iron http://plenteousveg.com/ Nutrient Guides, Food, Nutrition http://www.vegkitchen.com/nutrition/iron/ How to get enough iron in your diet http://www.vegkitchen.com/vegetarian-tips/ hints tips http://healthyeating.sfgate.com/nonheme-iron-foods-4268.html nonheme ir on foods http://www.dietitians.ca/Nutrition-Resources-A- Z/Factsheets/Minerals/Food-Sources-of-Iron.aspx Food Sources of Iron http://www.huffingtonpost.com/2014/06/03/vegetarian-breakfast-protein- yum-filling-_n_5418578.html

http://www.mckinley.illinois.edu/handouts/dietary_sources_iron.html Heme Iron one type of dietary iron. It is more readily absorbed by the body because it is derived from foods that once contained hemoglobin, a Protein found in red blood cells that carries oxygen to cells. Nonheme iron is the other form of dietary iron. Derived from foods without hemoglobin, nonheme iron is not absorbed as well as heme iron and should be eaten with other foods that boost iron absorption Nonheme sources of iron include fruits and vegetables, dried Beans, nuts and seeds, whole grains and fortified cereals. In fact, fortified cereals can have up to 100 percent of the recommended daily allowance of iron. Other good sources of nonheme iron include lentils, kidney and black beans, spinach and dried fruit such as raisins. Because nonheme iron is more difficult to absorb, eating Vitamin C-rich foods such as oranges, strawberries and broccoli along with nonheme iron sources can aid in iron absorption Iron in plant foods such as lentils, beans, and spinach is nonheme iron. This is the form of iron added to iron-enriched and iron-fortified foods. Our bodies are less efficient at absorbing nonheme iron, but most dietary iron is nonheme iron. Very good sources of nonheme iron, with 3.5 milligrams or more per serving, include: Breakfast cereals enriched with iron One cup of cooked beans One-half cup of tofu 1 ounce of pumpkin, sesame, or squash seeds Good sources of nonheme iron, with 2.1 milligrams or more per serving, include: One-half cup of canned lima beans, red kidney beans, chickpeas, or split peas One cup of dried apricots One medium baked potato One medium stalk of broccoli One cup of cooked enriched egg noodles One-fourth cup of wheat germ Other sources of nonheme iron, with 0.7 milligrams or more, include: 1 ounce of peanuts, pecans, walnuts, pistachios, roasted almonds, roasted cashews, or sunflower seeds One-half cup of dried seedless raisins, peaches, or prunes One cup of spinach One medium green pepper One cup of Pasta One slice of bread, pumpernickel bagel, or bran muffin One cup of rice A good source of Vitamin C (ascorbic acid) - i.e., oranges, grapefruits, tomatoes, broccoli and strawberries, eaten with a NON-HEME food • A HEME and NON-HEME food eaten together • A NON-HEME food cooked in an iron pot, such as a cast iron skillet The following factors will decrease non-heme iron absorption: • Large amounts of tea or coffee consumed with a meal (the polyphenols bind the iron). • Excess consumption of high Fiber foods or bran supplements (the phytates in such foods inhibit absorption). • High intake of Calcium - take your calcium supplement at a different time from your iron supplement. Iron content of most common foods: http://huhs.harvard.edu/assets/File/OurServices/Service_Nutrition_Iron.p df

Is there anyone in your bariatric group that does a clothing swap?

The other item you want to look at are what kind of healthy fats are you getting? You need to get some. Advocado or peanuts (a few) are good for you: peanuts also have Protein. A pickle in moderation.

Amen to everything said above. The tool helped me to get down and keep it down. Unfortunately its all the other whoo haaa that is getting me LOL. It is worth getting. I tell everyone and would basically expand the ability for insurance to do surgery for a great many. I just want them to be CAREFUL and investigate who you get so they don't get the experience I had. The problem is aftercare and the surgeon's attitude (ok yes, there are a few things that appear to have been missed) but the greatest problem I have is a lot of the residual effects of how he managed me, etc.

Amen to everything said above. The tool helped me to get down and keep it down. Unfortunately its all the other whoo haaa that is getting me LOL. It is worth getting. I tell everyone and would basically expand the ability for insurance to do surgery for a great many. I just want them to be CAREFUL and investigate who you get so they don't get the experience I had. The problem is aftercare and the surgeon's attitude (ok yes, there are a few things that appear to have been missed) but the greatest problem I have is a lot of the residual effects of how he managed me, etc.

Ask her for medical research to back that up.