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Posts posted by summerset
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I'm more or less down with shoulder bursitis. Mix of heal and junk food. Frozen and microwaved broccoli (I don't know, the package looked like I could get at least two portions out of it but when it was thawed...), topped with sweet chili garlic sauce out of the bottle, french fries, some mock fish sticks topped with Gouda's Glorie chemistry class and jalapeños.
Abominable combination? Yes, absolutely. And I loved it, lol.
Even the picture isn't as ugly as I thought it would be. 😂
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"journey"
"new me"
"and then life happened"
"back to old habits"
"a tool"
I can't stand these anymore.
GreenTealael, Nepenthe44 and JessieJay85 reacted to this -
A slight rebound is supposed to be normal. Where is your weight sitting now? So-called normal range? Overweight?
As hard as the answer to that question might be to accept: are these 7 lbs worth the additional ongoing effort?
GreenTealael reacted to this -
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More food for Future haul from Penny. Mock kebab. Best one I've ever had so far. Put it in the oven together with some zucchini and orange bell pepper that had to go. Put it on a roll with ketchup and curry powder.
Hopefully that mock kebab will be a staple product at Penny. As I said above: best one so far.
kcuster83, Tomo and GreenTealael reacted to this -
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Let me quote Blythe Baird:
QuoteIf you develop an eating disorder when you are already thin to begin with, you go to the hospital. If you develop an eating disorder when you are not thin to begin with, you are a success story.
Nowhere this seems to be more true than in the WLS community. That's why I asked about sarcasm. ("Good bariatric patient" sounds too much like "good boy/girl" to be. That's something I would say to my dog when I pat him on the head.)
Nepenthe44 reacted to this -
8 hours ago, Nepenthe44 said:That's compliance. That's a good bariatric patient. That's a success story.
Sarcasm?
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4 hours ago, Starwarsandcupcakes said:I love any French fry that doesn’t involve ketchup…. Or ranch. I’m sure I’d love these!
Most people I know hate this. "Pommes Mayo-Curry" was quite popular at a small takeaway I used to go sometimes before moving some years ago.
Also the "Pommesbrötchen" was very popular. A white roll stuffed with french fries, mayo and ketchup. A combination that makes most people running away as I have learned, lol.
I have to make that someday but you need the right rolls for it. Also the "Currywurst spezial" (I posted some pictures of that already) - I sometimes imitate that with a vegan Bratwurst.
Starwarsandcupcakes, GreenTealael and Tomo reacted to this -
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So someone dug out this thread: https://www.bariatricpal.com/topic/434528-i-am-a-food-addict-and-bypass-isnt-a-cure/
I saw several users wishing for more discussion on this. However, we don't have these discussions. If a thread like this pops up it gets some traffic and then gets buried under other threads until someone might dig it up again.
So... what in your opinion is the reason we're not talking (a bit more) about this? Are people talking about these issues elsewhere? Are we too scared? Ashamed? Do we not really care? Or are we all cured after all?
SleeverSk, ClareLynn and qtdoll reacted to this -
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6 hours ago, Bettyboop56 said:This is an older post but liked the mental discussion of eating. Way overlooked.
Indeed. It's way overlooked.
Both too many patients and unfortunately too many treatment teams treat "nutrition", "eating" and general lifestyle issues post-surgery in a way that makes me wonder if that is one of the reasons for regain some years down the road, higher rates of depression or transfer addictions.
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5 hours ago, LeighlonLove said:Has anyone else gone in for surgery and had the surgeon not be able to perform the surgery?
Yes, it was when my band came out. It wouldn't have been able to do band removal and MGB in one session. I was devastated as well.
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Alcohol hits people very differently post-op, interestingly enough obviously not only depending on the kind of surgery a patient had. I understand bypass being a problem but tbh not really why a sleeve should propose problems, aside from being drunk on less alcohol because weight already has gone down significantly, that is.
I can remember that we were advised to be cautious with alcohol because it hits differently (or can hit differently) than before. The dietitian told us to "try it at home first".
Tbh, I can't remember the recommended time span that should be between surgery date and first alcoholic drink (I clearly remember though that the time span was four weeks for "real" coffee because I'm an addict. First coffee after four weeks of that chicory imitation stuff asted so damn good, rofl) - it might have been 12 weeks because alcohol is one of the bigger irritants to the stomach lining but I'm not really sure. I didn't pay much attention to this part of education because I was never much of a wine, beer or liquor consumer.
Anyway, alcohol hits me like a hammer and is basically always involved when it comes to the rare occasions of late dumping and heartburn so I'm not too fond of this particular liquid drug. When I drink alcohol I always pair it with hearty food, not with sugary foods.
catwoman7 reacted to this -
7 hours ago, jessridge said:I’ve slipped with all the sweets this holiday season.
You will "slip" again. And again. And again. And again. And again. Get used to it.
QuoteHave I wasted my time and money at this point?
Only if you don't learn how to handle the food world (including situations like the ones you described). Then there might be a not-so-low possibility that you're one of the people who're gung-ho during their first post-op year, then "something" happens, the weight first stalls despite "still wanting to lose these 25 lbs" and finally the weight gain starts, maybe gaining until they reach their starting weight again.
That "something" seems to be some kind of burn-out after having gone full throttle for some months. Other people say that "life happened" (however, I think burning out and "life happening" are related closely).
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Food Before and After Photos
in General Weight Loss Surgery Discussions
Posted
Doesn't poutine have a certain kind of brown sauce? Or is it variable and still called poutine?