bluebutterfly

I’m 42 was sleeved the end of May this year, so I’m right at 12 weeks out and down 60 pounds as of this morning. Parts have been difficult but no regrets. Think I did the surgery at the right time in order for me to be successful... If I would have done it sooner I’m not sure I would have been as committed

I switched to Tespo bariatric Vitamins. It’s a very fine powder you mix with Water or juice and it’s been the only vitamins I can keep down. Maybe a Vitamin you can mix like this one or a liquid would be easier for you to keep down? Hope it gets better for you both.

liquid stevia appears in some studies to improve blood glucose control and maybe insulin sensitivity, I think? It's mainly the sweetener I use. If I occasionally have saccharine from Sweet n Low in iced tea when out at a restaurant, I don't sweat it. If I have a tiny bit of sucralose (aka Splenda) in a little Premier Protein, I'm not gonna sweat it. If I use a tiny bit of Swerve or something in low carb baking, meh, nobody's dyin' that day. By and large, the dose makes the poison and most of this stuff IS dose dependent.
I will never be able to handle the stress that comes with being a dietary purist. The most I will shoot for is being a semi-aware/cognizant mid-hedonist who follows a pretty damned healthy diet 90-95% of the time and the other 5% of the time tries as much as possible to keep doses at the lowest tolerable for me.
I'm not worried about the woman who drinks one Diet Coke a day. She'll live. She probably won't go on to develop diabetes...I'm more worried about the kid who downs 4-5 cokes a day, eats crap and packaged food, whose mom puts him on a diet of MORE packaged food and artificial sweeteners. Who cumulatively eats a crap ton of AS and other crap thinking he'll loose weight and instead is disrupting his metabolism and hormonal system and gut/brain axis, perhaps irrevocably--setting him up for big time
Billy Badass probs as an adult.
I think @Orchids&Dragons suggestion/solution for a Protein Drink sounds FABULOUS and so smart!!! Add some fresh spinach in there and blend the hell out of it and yummy!

I’m 42 was sleeved the end of May this year, so I’m right at 12 weeks out and down 60 pounds as of this morning. Parts have been difficult but no regrets. Think I did the surgery at the right time in order for me to be successful... If I would have done it sooner I’m not sure I would have been as committed

I have been doing intermittent fasting by only eating between the hours of noon and 7pm for the past three weeks and love it. I drink Water, caffeine free tea and coffee anytime as those do not break the fast. Personally I’ve found myself more hydrated and higher energy levels. I get all my Protein in during my eating period and then give my body 16 hours of fasting time. I have had lots of issues with inflammation and breathing problems in the past and feel this has been helpful with that for me.. I’m not a doctor or scientist but so far am liking the results I’m seeing.. also have consistently continuing to loose weight no stalls since starting.

My surgeon and NUT said to wait until my stomach has healed and then I can add in small amounts of coffee. I never thought I could stand life without coffee but I didn't miss it like I thought I would. I was spending a fortune at Starbucks preop and it is nice breaking that habit!

I found a recipe for this on a low carb site and it was delicious I’ll try to post it below. You may it enjoy fresh over a frozen one. It was not hard to make or very time consuming. The only change I made was I didn’t use barbecue sauce I found Raus Homemade pizza sauce at the store that’s also low carb and used that.
The Best Low Carb chicken Pizza Crust

★★★★★ 4.9 from 8 reviews
* Author: Hey Keto Mama
* Yield: 4-6 servings
ingredients
* 1 pound ground chicken thigh (more flavor/fat than ground chicken breast)
* 1/2-3/4 cup grated (powdered) Parmesan cheese
* 1/2 cup shredded Parmesan or Mozzarella
* 1/4 cup frozen spinach (optional)
* Salt, pepper to taste
* 1 1/2 tsp chili powder (optional)
instructions
1. Preheat oven to 400 degrees
2. In large bowl mix ground chicken thigh, cheese and seasoning
3. Thaw spinach and remove excess Water with paper towel or cheesecloth, add to mixture
4. Line baking sheet with parchment paper and press chicken mixture into even thin layer
5. Bake for 20 minutes
6. Remove from oven and top with desired toppings ( I used red onion, cilantro, chicken, bacon and sugar free bbq sauce!)
7. Bake for an additional 10-15 minutes until cheese is melted and brown
notes
If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.
Once pizza cools a bit, it can be picked up like regular crust
If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese
Personalize it with your favorite toppings and seasonings in the crust as well
Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal
nutrition
* Serving Size: 1/4 Pizza
* Calories: 193
* Fat: 8
* Carbohydrates: 0
* Protein: 27
Find it online: https://www.heyketomama.com/best-low-carb-chicken-pizza-crust/

I found a recipe for this on a low carb site and it was delicious I’ll try to post it below. You may it enjoy fresh over a frozen one. It was not hard to make or very time consuming. The only change I made was I didn’t use barbecue sauce I found Raus Homemade pizza sauce at the store that’s also low carb and used that.
The Best Low Carb chicken Pizza Crust

★★★★★ 4.9 from 8 reviews
* Author: Hey Keto Mama
* Yield: 4-6 servings
ingredients
* 1 pound ground chicken thigh (more flavor/fat than ground chicken breast)
* 1/2-3/4 cup grated (powdered) Parmesan cheese
* 1/2 cup shredded Parmesan or Mozzarella
* 1/4 cup frozen spinach (optional)
* Salt, pepper to taste
* 1 1/2 tsp chili powder (optional)
instructions
1. Preheat oven to 400 degrees
2. In large bowl mix ground chicken thigh, cheese and seasoning
3. Thaw spinach and remove excess Water with paper towel or cheesecloth, add to mixture
4. Line baking sheet with parchment paper and press chicken mixture into even thin layer
5. Bake for 20 minutes
6. Remove from oven and top with desired toppings ( I used red onion, cilantro, chicken, bacon and sugar free bbq sauce!)
7. Bake for an additional 10-15 minutes until cheese is melted and brown
notes
If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.
Once pizza cools a bit, it can be picked up like regular crust
If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese
Personalize it with your favorite toppings and seasonings in the crust as well
Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal
nutrition
* Serving Size: 1/4 Pizza
* Calories: 193
* Fat: 8
* Carbohydrates: 0
* Protein: 27
Find it online: https://www.heyketomama.com/best-low-carb-chicken-pizza-crust/

I found a recipe for this on a low carb site and it was delicious I’ll try to post it below. You may it enjoy fresh over a frozen one. It was not hard to make or very time consuming. The only change I made was I didn’t use barbecue sauce I found Raus Homemade pizza sauce at the store that’s also low carb and used that.
The Best Low Carb chicken Pizza Crust

★★★★★ 4.9 from 8 reviews
* Author: Hey Keto Mama
* Yield: 4-6 servings
ingredients
* 1 pound ground chicken thigh (more flavor/fat than ground chicken breast)
* 1/2-3/4 cup grated (powdered) Parmesan cheese
* 1/2 cup shredded Parmesan or Mozzarella
* 1/4 cup frozen spinach (optional)
* Salt, pepper to taste
* 1 1/2 tsp chili powder (optional)
instructions
1. Preheat oven to 400 degrees
2. In large bowl mix ground chicken thigh, cheese and seasoning
3. Thaw spinach and remove excess Water with paper towel or cheesecloth, add to mixture
4. Line baking sheet with parchment paper and press chicken mixture into even thin layer
5. Bake for 20 minutes
6. Remove from oven and top with desired toppings ( I used red onion, cilantro, chicken, bacon and sugar free bbq sauce!)
7. Bake for an additional 10-15 minutes until cheese is melted and brown
notes
If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.
Once pizza cools a bit, it can be picked up like regular crust
If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese
Personalize it with your favorite toppings and seasonings in the crust as well
Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal
nutrition
* Serving Size: 1/4 Pizza
* Calories: 193
* Fat: 8
* Carbohydrates: 0
* Protein: 27
Find it online: https://www.heyketomama.com/best-low-carb-chicken-pizza-crust/

Can’t let those things in my house. They are my kryptonite.

Since your wife doesn't seem to think there is a problem and neither does her surgeon, have you considered that this is your perception, and not reality?

My doctor uses the Da Vinci robot and I was given the choice of him using it or not. I trusted him to decide what was best for me as he is the expert and been doing sleeves and bypass for 15+ years. He recommended to go with the robot and I did. No problems due to the robot just lots of nausea for several weeks but the robot had nothing to do with it. Personally I’d go with whatever your doctor thinks is best.. and if you don’t trust his/her advice I’d find a new one ;) I’m sure whatever you decide it will go well :)

Don’t be afraid. You might end pleasantly surprised, I cried when I cut my hair but a cute short cut actually hides how thin my hair has gotten. It did a great job of making my fine thin hair look thicker, which I wasn’t expecting.

You are not alone. I’m almost 2 months out and my hair has been coming out like crazy, the back and center of my head being the thinnest. I couldn’t stand how shabby and horrible it looked. I’ve never had super short hair but at the suggestion of my beautician I cut it all off... 12 inches, she gave me a super short pixie cut. I cried while she cut but I have to admit it looks so much better than my ratty hair looked before. It’s been a few days now and I’m actually liking it and trying to have fun with it. I’m glad I did it. When I was at my highest weight I hid behind my hair, so it’s been a kind of freeing experience if that makes sense.

How about we all just stop this thread before we go even further from “too far” .... we each have our own plan that works for us in this time frame. We need to support one another not compare one another or tear each other down.

Xo

Kind of ironic @MIZ60 believes @Creekimp13 is a bully.
"soul is ugly" "very rude queen of crappy carbs" "jump in and run your mouth. pure class"
So ... @Creekimp13 has strong opinions. That's great, where would this board be without them? She and I have disagreed. But you know what, we disagreed respectfully, because Creek's way wouldn't work for me, and my way wouldn't work for Creek, but you know what, it's works for each of us.
It is a simple fact that for most people, diets that limit the foods that you can eat do not work long term. Of course there are exceptions, but if these diets were easy to stick to, how many of us would have needed WLS? Just Google to see the research done on this.
BTW, I weigh the same as Creek, I'm 3 inches shorter, and I LOVE the way I look (in clothes) . Are you going to tell me I shouldn't?

You could always *accidentally* bump into the cobbler so that it falls right into the trash... Not all heroes wear capesVSG2017 HW 249 SW 238 CW 167

I’ve been ok so far just not paying it any mind when others eat less healthy food. The way I figure it, we can’t eat a whole lot anyway so why waste it on a bite or two of something that is going to be less filling. I kind of take pride in the fact that no matter what anyone else is eating I am eating a high-protein meal .
However, I do like the idea of keeping your food separate… Or having them keep their food separate so you’re not even going into that cabinet or section of the refrigerator

*Oprah voice* EVERYONE GETS A NEW DIET!!!!

VSG2017 HW 249 SW 238 CW 169

Don’t be afraid. You might end pleasantly surprised, I cried when I cut my hair but a cute short cut actually hides how thin my hair has gotten. It did a great job of making my fine thin hair look thicker, which I wasn’t expecting.

Don’t be afraid. You might end pleasantly surprised, I cried when I cut my hair but a cute short cut actually hides how thin my hair has gotten. It did a great job of making my fine thin hair look thicker, which I wasn’t expecting.

Lol, long hair just slows me down!

I too hate the taste of plain greek yogurt! But, I use it so much now and it is for sure a staple in my fridge! My favorite thing to do is use it as a base for dips.... One of my old guilty pleasures was ranch dressing and I found that you can buy the ranch powder (I like hidden valley brand) and mix it into plain Greek yogurt and it tastes pretty similar, well... good enough. It's a good Protein boost for snacks! I like this dip with carrot chips, which are just fresh carrots that are mandolin cut into chips (I buy them in the produce section at Tom Thumb). Another thing I have found is Greek yogurt cucumber dip! Just some plain greek yogurt, pureed cucumber, a bit of dried dill and lemon juice makes a really yummy Mediterranean inspired sauce for chicken and steak! Lastly, if I'm craving something sweeter I'll mix in some sugar-free pudding mix (vanilla or cheesecake flavored) into the yogurt and dip strawberries into it for a sweet snack or even dessert! Some idea's for spicing up the yogurt itself if you like it plain would be fruit, granola, and sometimes I like agave nectar!
My favorite brand is Fage and I usually purchase the large container at costco for pretty cheap! Hope this helps! Best of luck!

I switched to Tespo bariatric Vitamins. It’s a very fine powder you mix with Water or juice and it’s been the only vitamins I can keep down. Maybe a Vitamin you can mix like this one or a liquid would be easier for you to keep down? Hope it gets better for you both.

Have you considered working with a therapist to address food addiction? And I don’t mean to sound insensitive. I have had to admit that I am a food addict and certain carbs and sweets are triggers for me and will take me back to a place I don’t want to go. While some are lucky and able to eat small quantities of whatever they like that will not work for me and while it’s a hard pill to swollen that’s the reality for me. I can’t eat Pasta, breads or sweets because i won’t be able to stop. I worked quite a bit with a therapist and it was extremely helpful. I hope you find what will work for you so you can have the life you desire.