I agree completely. I am a former chef (went to the cia etc) and even if i hadn't been in the food and bev field - for my family and friends food is a huge huge deal.
The pre-op diet and the first month in my opinion was the hardest for me. May i never have to be on a life time pureed diet ( it wasn't that bad - it only lasts a few weeks).
You won't know until you have the surgery what your experience will be. Will you have complications (rare), will you not eventually be able to stomach red meat...will you be a slow loser (holla to all the slow losers like me)...will you wake up hungry?
You might for a while think i just don't care about food but it will pass for most people. Take up bridge or some other new hobby in the interim.
I say all of this because I think expectations pre-surgery aren't talked about enough. We are all special snowflakes.
You are going to have to decide whether or not being a foodie trumps being healthy.
For me, the fear of becoming diabetic, having to take hypertension medication, etc. Took priority over anything i could put into my mouth, no matter how delicious.
Being a foodie doesn't have to stop because of the fact you have a new normal.
Your new lifestyle will take some time to, just to but last night i made a Sicilian meatball recipe with sauce over mashed cauliflower. I ate about a 1/4 cup of meatballs and sauce and whatever left of the mashed cauliflower until I am full ( like 1/8th of a cup). It was great. I am a little over six weeks out and should be in the 600-800 calorie range.
You may have to be a bit more creative if you aren't used to watching your carb intake, but over time, I believe it does get easier.
I regret I didn't have the surgery before my umpteenth yoyo dieting attempt , hich I believed was the 'last time'. I lost 65 pounds and put on 72 pounds over a year and some change. I swear if i could add all the weight i loss together over the years, i am sure it would be around what i weigh currently 238.
Good health, whatever you choose.
I'm still very early days post op, but I think it's important to consider why you're thinking about surgery in the first place.
I'm known for being a foodie, an adventurous eater, and honestly a damn good cook. All that said, I had to decide if that part of myself was more important than my long term health. Diabetes was my motivation and my family was the match that lit the spark. What wouldn't I give up for a better chance to see my wee-lings grow up and to grow old with my husband?
Now that I'm on the far side of surgery, I'm finding myself excited by the prospect of experimenting and coming up with tasty combinations of foods that will fuel my body and still feed my desire for creativity in the kitchen.
I don't think it had to be an either/or situation.
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