biginjapan

I'm having my sleeve done a week after you! Good luck!
From what I've read on these forums, the most important thing to worry about in the week post-op is to keep your fluids up and try to get as much in as you can. Don't worry about Protein so much in the first week - some people can't tolerate it all. The main thing is to not get dehydrated and end up back in the hospital.

I have a Fitbit One - I hate wearing anything on my wrist, so I like the clip on aspect of it (I clip it onto my bra). That said, I may upgrade to a Charge, Blaze, or Surge in the future when my physical activity will warrant having a heart rate monitor. But right now I walk, and will probably continue to do so for a few months after surgery, so I'm waiting on that.

I've been taking a much lower dose (5,000) - but I'll be taking more after I have my surgery next week!

Hi all.
I'm very excited. I have just got home from seeing my surgeon. He has given me a date : 14 September 2017.
I am getting the sleeve done. He said I should expect to lose 33kg or so. Said I shouldnt find it too difficult. And as my start weight isn't too high and if I can keep it at this weight I will only have to do one week of pre op diet.
I'm so happy that I finally have a direction set. I feel like I will be able to get my life together and sorted. I will finally be able to resume my life that's been on hold for a few years now. Due to chronic pain, I've given up my love of bush walking... And weight just kept stacking on. I can't wait to not be in so much pain anymore.
I'm mostly excited to live a long and full life with my husband and son.
So, a new day is coming... I can't wait.
Thank you all for your support and love. I adore this forum.
Xxx loz.
West Sydney, Australia
Sent from my iPhone using the BariatricPal App

After months of flirting....looks like I have a hot date for Valentine's Day! My surgeon, Stephen Fowler, is pretty dashing, I suppose!
,
I'm Dan. A longtime lurker here at BariatricPal and the various #WLS/#VSG hashtags on Instagram (hey, liquid pre-op diet, so I'm lucky.)
Anyway, I just wanted to introduce myself. Would be awesome to get to know other Sleevers. Would love to go to a meet-up or event in the future. Until then, maybe some Facebook, Instagram, MyFitnessPal buddies?
Anyway. Here is my first video; it's a lot dryer than this post, alas. I'm terrible on camera. But I do outline some goals for myself, vague as they are.

I have said this before, and it may apply here too. Tell people about your surgery to Inform them, NOT to Affirm you. If and when you are comfortable, you can share with others. I have been amazed at how many people are either thinking about WLS, or know someone who is considering it. I see it as a chance to counter the negative junk out there about WLS failures and complications.
If you tell no one, it is your choice and NO ONE should condemn you for your silence. Just be comfortable with who you are and who you will become once the surgery succeeds for you!

This is a great forum. I received my surgery on the Jan. 25 in Mexico. Going that route, I of course don't have the post-op support I would have here in the US. I have done a lot of research though and still feel great about my decision of both surgery and Mexico. It's good to be connected to others gonna through the same things I am. Is been hard work meeting wager and Protein goals. I got to 54oz Water and 60g Protein yesterday and I feel proud of that. I Hope to do a little more today. I'm so happy and feel excited about this process. How many days post-op is everybody starting a walking regime.
Sent from my SM-G930V using the BariatricPal App

Another sleever having surgery in Mexico in February! (The 9th to be exact). I felt that time would never come and now it seems like my pre-op diet is almost upon me!

Great question - I have been wondering this too, but have been weighing virtually everything (besides liquids) because it's the only accurate way of really knowing.

I bought his book recommended by another bp user. I've read the first two chapters and it really confirmed to me this is the way I want to go post op (trying to do it pre op too). I'll still have some lean chicken and shrimp on occasion, but I do love the idea of a pound of veggies a day. Great way to heal the body naturally.
You've got to watch Forks over Knives on Netflix if you haven't already. All the science behind a mostly plant based diet is just awesome.
Sent from my iPhone using the BariatricPal App

I love Dr. Weiner! I binge-watched all of his videos on YouTube and knew this is what was right for me based on his videos. I really wish I could have had him as my doctor. I also bought his book but I haven't read it yet. I don't think I'll give up animal Protein post-op, unless I can't handle it, but I really think his focus on vegetables is the right way to go.

Im 42 and should have my date for sometime in March. I think were at a perfect age. No need to waste anymore time being unhealthy.
Sent from my SM-N920V using the BariatricPal App

Noooo. I told everyone about my surgery. Some were happy and most were skeptics. I didn't care my mind was made up. Now, the 8 months before my surgery I did embark on a 2000 calorie or less Life meal plan. I hate saying diet. I lost a lot of weight. When I started I was 489. Pre surgery weight was 421. People would ask all sorts of questions. The worst would be all the "Let me share this tip for you to lose weight" weight loss advice that was totally unwanted. Most of the time I would shut em down and say "What I'm doing is working for me so Thank You". If I felt a person question was too personal I would shut it do and tell em I don't feel comfortable telling you that. I had a stomach hernia as well and my surgeon said it didn't interfere with surgery. 3 weeks after surgery and I'm under 400 lbs. Good luck with your surgery and your New Life Journey
Tie Hill Samsung S6+

Miso is a paste made of fermented soybeans. There's all kinds of miso - white, yellow, red, and black, although yellow and red are by far the most popular and available (I've never seen black miso). It's kind of high in sodium, if that's a concern for you. Most people know miso from miso soup, which is miso paste made with a broth called dashi (seaweed and dried fish or shiitake mushrooms (for vegetarians).) But miso can be used in many other ways, like using it as a marinade for fish or chicken (not that that helps you right now), or as a Salad Dressing, etc.

Me too. Adding PB2 to a chocolate shake is fab!

Miso is a paste made of fermented soybeans. There's all kinds of miso - white, yellow, red, and black, although yellow and red are by far the most popular and available (I've never seen black miso). It's kind of high in sodium, if that's a concern for you. Most people know miso from miso soup, which is miso paste made with a broth called dashi (seaweed and dried fish or shiitake mushrooms (for vegetarians).) But miso can be used in many other ways, like using it as a marinade for fish or chicken (not that that helps you right now), or as a Salad Dressing, etc.

I'm also using the Baritastic App. I'm on day 11 of my pre-op diet, which doesn't seem like one compared to everyone else's. I've fallen into this routine with it:
Breakfast: "full" Protein shake: made with soy (or unsweetened almond) milk, one scoop Protein powder, and 1 tbsp of chia seed powder. If I use vaniila Protein Powder, I also add a 1/2 cup of frozen berries, like strawberries or raspberries to the shake (which I'm allowed). If I use chocolate Protein powder, I also add some PB Peanut Butter powder (yum) and maybe half a banana.
Morning "snack": Syntrax nectar Protein Drink. It's just Water and the powder, but tastes great. I drink one of these throughout the morning.
Lunch: Right now I've been eating 100g (4oz) of some high quality salmon (or tuna) sashimi, with a side of cooked spinach and/or green salad. The last two come from the open deli section of my supermarket where I work. If I plan ahead, then I'll cook lunch which will be poached chicken or salmon on a bed of lettuce with some olive oil (1tbsp) for dressing.
Afternoon snack: Another Syntrax Protein Drink and/or a bottle of herbal tea (lots of varieties here in Japan).
Dinner: Surprisingly, I'm often not hungry for dinner, and have gone with just a Syntrax drink or tea and I'm usually okay. But my NUT wants me to keep my calories above 1200 each day, so to do that I'll either have some veggies (cherry tomatoes, etc.), gobo (burdock) salad, and/or maybe some chicken, fish, or thinly-sliced roast beef from the supermarket.
I have lost 12 pounds so far, but my NUT says the focus is not on losing weight, but shrinking the liver and establishing an alkaline environment for the stomach.

Miso is a paste made of fermented soybeans. There's all kinds of miso - white, yellow, red, and black, although yellow and red are by far the most popular and available (I've never seen black miso). It's kind of high in sodium, if that's a concern for you. Most people know miso from miso soup, which is miso paste made with a broth called dashi (seaweed and dried fish or shiitake mushrooms (for vegetarians).) But miso can be used in many other ways, like using it as a marinade for fish or chicken (not that that helps you right now), or as a Salad Dressing, etc.

My husband and I are both morbidly obese. I want to change, he doesn't. I will be getting the surgery and dropping pounds, and he'll stay the same. Maybe one day, with my positive example, he'll come around.
Sent from my SM-N920R4 using the BariatricPal App

Another sleever having surgery in Mexico in February! (The 9th to be exact). I felt that time would never come and now it seems like my pre-op diet is almost upon me!

Another sleever having surgery in Mexico in February! (The 9th to be exact). I felt that time would never come and now it seems like my pre-op diet is almost upon me!

Actually, I was going to mention that too, but forgot!

I'm still in pre-op, but I've been using Better Than Bouillon when I want something more savoury, and to poach chicken in for added flavour. It's great - I'll never go back to regular bouillon cubes or stock again.

I'm still in pre-op, but I've been using Better Than Bouillon when I want something more savoury, and to poach chicken in for added flavour. It's great - I'll never go back to regular bouillon cubes or stock again.

Great question - I have been wondering this too, but have been weighing virtually everything (besides liquids) because it's the only accurate way of really knowing.