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Lynn Cannon

Pre Op
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Posts posted by Lynn Cannon


  1. 9 hours ago, It's about Me said:

    Thank you! I was wearing a size 18-20 jeans and XXL tops. I am now wearing a size 8-10 jeans and a Med-Large top. It is so weird looking at myself now and before.

    That is so great. I agree must be nuts looking in the mirror and wondering who the heck is looking back at you 😁😁😁


  2. Way to go! Day one. It is tough but really try to stick to it. Pre op is so important. You want your liver as healthy as possible plus you will get a good start on your weight loss. Get lots of rest and keep focused on why you are doing this. Keep reading encouraging stories of success and check out pictures of before and after. You can do this!!! I am 2 months post op and down 33 lbs. Feels so good 🤗


  3. I wonder if you might be grazing with your food. Only allow 20 min to eat your meal. Your snack if necessary shouldn’t be less than 2 hrs. Allow 30 min after your meal to start on your fluids and sip sip. Remember your shake counts as Fluid and milk as well. If you wait 4 hrs between meals (no longer) you can work on the fluids. Good luck 🤗🤗


  4. 8 hours ago, Megan Sadler said:

    Has anyone had this happen? If I’m eating slowly and I get full, I don’t notice it at first but I put the next bite in my mouth and start chewing and then all of a sudden I start gagging before I even swallow it’s like my mouth realizes I’m about to eat too much and I can’t physically eat it at all...

    I think it’s very important to have your meal time last for 20 minutes and chew, chew chew. Allow 30 seconds between swallowing. You want to be very mindful to stop eating when your hunger is satisfied not when you feel full. It is my understanding from my dietician this is the goal. Your brain also needs to have time to register you are full.


  5. 13 hours ago, Megan Sadler said:

    It’s on my list of things to try. But for now I have a bread maker and it’s easy to just throw the ingredients for the dough in and then it to the correct setting. Then I pull it out, split it into 2 dough balls and let them rise for another hour or so, next time I’ll double that. And then because my career is in the pizza industry I happen to be fantastic at tossing pizza up in the air and spinning it—so I impress the kids before I make a decent looking pizza. I’m still trying to get the perfect dough recipe though lol. I might just buy a cauliflower crust from Trader Joe’s next time lol. :)

    Haha I will definitely have to work on pizza dough tossing

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