Suzi_the_Q

I was almost 60 when I had mine. And I know a couple other people who had PS in their 60s.

Maybe I’ll take trip to Canada!!!!

I am terrible about exercise. I maintain by diet. Not to say I don’t indulge but if I do I try to balance. My first year I followed all the rules and not to be cliche, but learned to eat to live not live to eat. Still no carbonation and I do not drink until 45 min to and hour after I eat. I think those two things have helped.

I’m hoping not to have a lbl. I’m shaped pretty well I just need a little here and there. I would have done it sooner but I had to get two kids through college. Then weddings. Now it’s me time. I’ll be 45 Monday. For the last year I thought I’m too old what does it matter. It matters. I’m doing it for me. My hubby just gets the side benefits lol.

Thank you so much. I am. I have a few consultations scheduled already. I’m starting with 3 and will do more if I feel the doctors are not right for me. One surgeon I was going to schedule with is scheduling out for tummy tucks into June of 2021!! Thanks covid.

November will be my 7 year anniversary of my wls. I’ve kept my weight steady!!! I toggle about 10 lbs back and forth but I think that’s normal right ?

I had a look at his Facebook page yesterday and he now created a new facebook page for the HGH gel MLM scheme, so his facebook page now focusses again on WLS etc. Hopefully he has done the same with his youtube channel or at the very least clearly marks his videos,

You can sub tofu for any meat mentioned? (Except the chicken crust, I don't think that'll work.) I also found this almond flour Pasta recipe that looks really good, but only if you can tolerate xanthan gum. It does req. eggs, but all pasta has eggs in it so maybe you could tolerate it in something? Or sub with cheese instead? There's also egg substitues out there that might work for you. You can even use this recipe to make gnocchi and ravioli (I'm jazzed to try it myself!) BTW when you buy almond flour, check the ingredients because some add rice flour and other carby things. Make sure its JUST almonds. I use it to "bread" stuff too.
I also found a recipe for lowfat cottage cheese alfredo sauce made with regular milk- looks amazing, adding it to my list.
https://40aprons.com/cottage-cheese-alfredo/
https://www.thelittlepine.com/almond-flour-pasta/

Texas has stopped all elective surgeries due to high hospitalizations due to Covid-19. I suspect other states with big resurgence of cases will do the same, Hope it doesn't happen to any of you but be prepared. Your surgery date may get postponed.
Sent from my SM-T580 using BariatricPal mobile app

I originally lost 235 lbs (gained back a few in year 3, but I'm still OK...). I lost 57 lbs before surgery, and the rest took me 18-20 months to get off.
I did it by being VERY committed to my program. I almost never cheated.

Thank you for this information. I've been reading his book, but didn't know he had videos. And thanks to the others who have cautioned against his later videos. I'll stick to the information he shares that's helpful to me.

Well, without getting too much into it, I have a history of having a few "micro-psychotic" incidents and that is why I was declined. I am well-medicated today and haven't had any episodes for over 2 (!!) years. But as far as I've researched there is minimal risk for me, since I am well-treated.
Unfortunately I don't have a job, that I could have a health-insurance through because I am a student still. But I have a good father, who will lend me the money (is this the correct term in English??) so I don't have to deal with a bank and interest and everything

I wasn't covered by my insurance company and had to pay for my surgery too. It's disappointing, but I think that it shows your/our commitment to our health to not let that deter us. Also, I feel very fortunate that I was able to pay for it myself, because while it wasn't easy, it was possible and I know not everyone has this choice.

Research papers have documented the fact that psychiatric problems (unless schizophrenia or other psychotic history) ARE NOT a factor in success/failure in bariatric surgery. The big issue is food addiction and if you tend to eat when stressed, bored, depressed or manic. I don't know why so many using psychiatric history to deny surgery when literature is clear it is not relevant.

Sent from my SM-T580 using BariatricPal mobile app

Wear something loose and comfortable since you'll be asked to pull it up for the exam. I recently had my first tests (it's different in the US) and they did an ultrasound of my legs to check the veins for clots/ potential clotting issues. For me they also did an upper GI (esophagus to stomach) Xray to make sure I had no swallowing issues either and an EKG. There will be blood work too. You'll meet the surgeon who will go over surgery options with you. My Dr wanted me to be up to date on my pap smear and mammogram. Re: pre-op: every program is different, they'll talk about it there. Don't be scared, it must be upsetting being declined by the public health service for past mental health issues, that doesn't seem right but I don't know Denmark's health system at all, but generally private practice is not so stringent on prerequisites. Skåål!

Doesn't (or rather shouldn't( detract from the the helpfulness of his older stuff

Hmm... yeah I don't watch the money videos, just the WLS ones. That's disappointing to hear though.

Yes exactly what I said yesterday that dr. Will set an easy goal weight so most people are able to reach it and feel good but it is possible to lose 100%

Smh. I don’t have an addiction. I’m Italian, that’s all I ever ate so it’s a small change. 😂😂

Omg thank you! I just recently got a food processor that I’ve been wanting to get since last year lol I’m vegetarian (should’ve put that in my main post 🤷🏻‍♀️) so I wanted to try making my own burgers from veggies/beans before I had the surgery, but I love your ideas! I used to make zucchini pasta all the time, cannot believe I forgot about that. I made riced cauliflower with broccoli and cheddar cheese before and my nutritionist said I should stay away from it because it’s too my fiber??? Isn’t fiber what makes you go to the bathroom? That’s what i need (not to be too much tmi) lol. For some reason I can’t really handle eggs, but any other food goes down fine.

Man that pic is painful! I can’t wait to feel confident wearing a tank top, or really even short sleeves. It sucks to feel like I have to wear long sleeves all summer. I found a beautiful dress for my daughter’s wedding in September, but wish I could have gone with something sleeveless as temps will likely be in the 70’s.

Hey there, I'm Italian too (pre-op though) taught how to cook by my 1st gen Nona. I'm on my 6 month pre-op slow-carb diet plan rn. For Pasta what I'm doing is using a food processor to mince veggies and garlic together, cooking and seasoning it with the meat (I half cook the meat first), then adding the sauce to it (about 3:1 veggies to meat, tonight I used carrots & broccoli) then instead of eating it with pasta I eat it over red Beans. It's still carbs, but not the kind that make you fat or spike your blood sugar since they are slower to digest and have Protein and fiber. The veggies meld with Tomato sauce seamlessly and you get a lot of good nutrients in every ingredient (vs. the empty calories of pasta.) (I'm a bit of a child in that I often prefer hiding my veggies from myself.)
I agree with the above re: cauliflower crusts, just be careful about store bought ones and store-bought pre-made cauliflower crust pizzas because they can sometimes be a lot more flour than cauliflower and that's not the droid you're looking for. Best to make your own honestly. For risottos I find using riced cauliflower to be a pretty good substitute- it's super yummy when cooked with some marsala or sherry & chicken broth (I like mushrooms, shallots and garlic too). You can also get a spiralizer and use that for an alt. pasta with zucchini, squash or carrots. Cream sauces can be tricky because the usual recipe is heavy cream or 1/2 & 1/2. You can use milk with a little low fat cheese for flavor then thicken with a little xanthan gum. That is IF you can tolerate dairy.

This is of course for once you are on regular food. For a while you're gonna have to take things slow and figure out what your body needs and can handle. A lot of these cravings are part of the brain aspect of weight loss. Your bariatric team should include a counselor and/ or support group (besides us!) that can help you with it.

***I swear I didn't add all these hyperlinks- wth?

Hey there, I'm Italian too (pre-op though) taught how to cook by my 1st gen Nona. I'm on my 6 month pre-op slow-carb diet plan rn. For Pasta what I'm doing is using a food processor to mince veggies and garlic together, cooking and seasoning it with the meat (I half cook the meat first), then adding the sauce to it (about 3:1 veggies to meat, tonight I used carrots & broccoli) then instead of eating it with pasta I eat it over red Beans. It's still carbs, but not the kind that make you fat or spike your blood sugar since they are slower to digest and have Protein and fiber. The veggies meld with Tomato sauce seamlessly and you get a lot of good nutrients in every ingredient (vs. the empty calories of pasta.) (I'm a bit of a child in that I often prefer hiding my veggies from myself.)
I agree with the above re: cauliflower crusts, just be careful about store bought ones and store-bought pre-made cauliflower crust pizzas because they can sometimes be a lot more flour than cauliflower and that's not the droid you're looking for. Best to make your own honestly. For risottos I find using riced cauliflower to be a pretty good substitute- it's super yummy when cooked with some marsala or sherry & chicken broth (I like mushrooms, shallots and garlic too). You can also get a spiralizer and use that for an alt. pasta with zucchini, squash or carrots. Cream sauces can be tricky because the usual recipe is heavy cream or 1/2 & 1/2. You can use milk with a little low fat cheese for flavor then thicken with a little xanthan gum. That is IF you can tolerate dairy.

This is of course for once you are on regular food. For a while you're gonna have to take things slow and figure out what your body needs and can handle. A lot of these cravings are part of the brain aspect of weight loss. Your bariatric team should include a counselor and/ or support group (besides us!) that can help you with it.

***I swear I didn't add all these hyperlinks- wth?

I think if asked initially, I will say hernia. I have been alone since getting custody of my kids. Haven’t seen my family in years so when I do, I will just say diet. Now when I visit my kids, then I might have to talk about it. Keep smiling.

I’m now 18 lbs from goal, which if I continue on my trend I should hit in October. I want a lower body lift, arm lift, and breast lift done. I met with two surgeons today, and have a third consult next week. I was very surprised in the different opinions/approaches of the two doctors today. Both were very nice, personable, and professional and per their photos have good results and good reviews online. Here’s what they had to say:

Arm lift:
Doc #1 said he could do all three procedures on the same day. He said my arms would have a great outcome, would require a compression garment for 2-4 weeks, each would have a drain in for the first 7 days.
Doc #2 does arm lifts as an in office procedure under local anesthesia only! Internal sutures only with minimal steri strips, NO compression garment, said he often has people return to work after just a day or two off!

Breast lift:
Doc #1 pushed hard for implants, which I don’t want and don’t think I need. I’m a 36DD right now and wouldn’t mind if the tissue removed from the lift dropped me a cup size. He would do the lift/implant same surgery as the other procedures.

Doc #2 agreed my breast size is fine, and would look great with just a lift. He would do the lift along with the LBL.

Lower body lift:

Doc #1 said he’d do a belt lipectomy and would leave in a drain on each side.

Doc #2 said I don’t need a belt lipectomy, just a extended hip-to-hip incision. Again, NO drains. He uses a quilted internal stitching technique which he said reduces drainage to nearly none.

Doc #2 is who I am leaning towards. He has about 10 years more experience. Sounds like his recoveries are quicker and easier. I’d say their photo results and reviews are on par with each other. The quote for Doc #2 was about $6000 less ($40,000 vs $34,000).

Both doctors agreed a December/January planned surgery time frame is reasonable.

I’m so excited to be starting down this road! Hopefully after my third consultation on Thursday I come away with a clear preference.

I’ll update this thread as I go along.

Bat wing photo for reference, I’ve lost about 10 more pounds since this was taken.

Thanks @ChubRub, still adapting the best I can. Things are going alright just a kink in things and I had to stop wearing Faja a few days to work through. Most of my incisions from my belt lipectomy look good though as with the augmentation are ok. Doc told me to take the medical tape off from the Belt lipectomy, ouch my hairy monkey backside 🤣 I cannot seem to get rid of the tape residue. The kink is with my medial thigh lift but I don’t think I can discuss it here. Though my surgeon is awesome and helping me even if from a distance. It’s just exhausting self care but story of my life. pm if anyone wants to know.
but I’m taking good Vitamins, extra collagen, turmeric for inflammation, antioxidants, and my usual vitamins also. Swelling in my legs went down a lot and I’m glad for that at least. I think I have got at least one health benefit from this so far. But will find out with time ...
dealing with this current issue has me a tad exhausted. Aren’t I always? But I know my surgeon is there to help. I’m actually angry with my primary care doctor and the doctor that did the double balloon enteroscopy before I left for Mexico. But I’m not comfortable discussing it publicly.
anyway. Because of my lifelong chronic illness and disability whenever I have surgery I need to get a feel for what my new normal is and adapt to that.
Edit: it’s crazy that the Covid hot spot started where I was born NY and actually hit Hard close to where I used to live. (Not in the city though) now Florida seeing a massive spike. I don’t care for a lot about Florida , the only thing I love is the birds and wildlife here.

hello there just doing my monthly check in for those who are interested.
So it's officially 8 months since I had my RNY BYPASS surgery.
My journey has been good.
Started high weight of 322lbs and I've been in maintenance now 2 months.
I sit consistently around 165LBS most days but my lowest recent weight was 163lbs.
I have definitely been enjoying alot more variety in my diet since maintenance began and I can tolerate most foods but still use shakes if needed.
I am now consuming around 1500kcal most days even a few treats here and there without any side effects or weight gain.
I'm feeling amazing and looking good.
I'll be 36 in about 5 weeks but feel healthier than I have in 20 years!!!
I am glad I did the right research and chose the BYPASS as my first and only surgery and I'm amazed how well I've done.
never ever expected to lose 100% EBW but I've done it and my surgeon says I'm an anomaly only about 5% of his patients ever lose that much 😊
I know it's only early days and things might change in regards to malabsorption of calories and such but I'll be sure to keep an eye on my weight for the long term.
I just want everyone to see it is possible to be successful and reach all your goals.
you just have to be 150% focused on your goals from day 1.
Thank you all and I'll appreciate any comments.
Mike

I feel for ya. I'm sort of in the same boat. My weight loss has largely flatlined in the last year with a pound or so lost here/there. Then with COVID stay at home orders, I got a little lax. Maybe too much snacking. Maybe too many sweets/bread/etc. Gained 7 lbs. When I saw that on the scale I was shocked and ashamed.
So, last week I just went back to basics. Focus on Protein, low carb, etc. I started logging my food again. But the biggest thing was that I realized if I didn't start the day out right, I had trouble controlling my cravings. So, instead of my usual Breakfast routine, I started doing Protein Shakes. These seem to keep me satisfied until well after my normal lunchtime and no snacking/cravings! So far, I've lost 2 of those pounds!
My advice: go back to basics. Do what you did during your early weight loss phase. I considered a "pouch reset" diet but didn't think I needed to go that drastic. If these 2 lbs hadn't come off in the last week, my next step would have been to buckle down and do that.