Epo-VSG

I've stalled for nearly 4 weeks. I emailed my NUT a week ago and she hasn't responded. I'm actually scared of eating more calories because I don't want to gain weight. If I was eating 800-900 calories consistently, what should I bump it up to? And should it all be protein?

I have anthem BC of Cali and used 4 months of visits with my endocrinologist for my diabetes, where she recorded my weight every visit, then I did two visits with the Nutritionist. Anthem approved within 5 days of receiving my medical records. Do you have any consecutive 6 month period in the last year where a medical professional (or a few) recorded your weight monthly? That should be all you need.

Same here. I was never diagnosed but my sister and mom have problems... I don't think it would prevent you from having the surgery. I didn't realize it until post-op (4.5 weeks now), but I never have stomach aches or emergency bathroom stops anymore. It could have something to do with going gluten free (post-op diet is effectively that) but even eggs don't bother me like they used to.

I was sleeved on 5/3 and my BMI was 34.1. I lost 10 pounds in the first 10 days, and hope it continues but have yet to find out. The full liquid phase has been tough because I miss the textures and flavors. I'm more into savory than sweet so all of the Protein drinks and Jello have been overkill... But it shouldn't be too much longer until I progress to soft foods.

I am taking "Active B12 with L-5-MTHF" lozenges from Seeking Health brand. Why wouldn't you just add it as a supplement? Sent from my Nexus 6P using the BariatricPal App

I was sleeved on 5/3, and have been on the post-op stage 2 Full liquid diet stage for a little over a week. Had my first post-op appt today, praying I could move on to purees, but my doctor has a blanket 3 weeks of stage 2 rule. I'm getting more than enough Protein and fluids, staying under 800 calories, and having no issue with the supplements. I only get head hunger at dinner time. I just want to taste different foods. What's the difference between full Liquid and super pureed to the point of practical liquification? If I pureed chili until it was completely smooth (thanks to the vitamix!), and it was just as thin as a thinned cream Soup, what's the problem? I'm frustrated because I told my doctor I had eaten Apple sauce and Greek yogurt and he completely flipped out on me. Maybe he didn't hear me say I thinned and processed it until it was practically a drink... But now I'm confused. Is it OK for me to liquify things at this stage or not? How come surgeons progress people at different time periods? It hardly seems custom to the person and their recovery, but rather a doctor decides the plan that all of the doctor's patients must follow. I'm mainly focused on the medical risks. Is liquified chili sauce more dangerous than strained cream of chicken soup? Sent from my Nexus 7 using the BariatricPal App