Dave In Houston

My surgery was May 28, and I'm doing well. I've lost over 60 pounds, and none of my clothes fit any more. (That's a good thing!) My new stomach tells me when to stop eating, and I'm learning the lessons. That's probably something everyone goes through, but there have been a few times when I ate too much and it was uncomfortable.
Over the years, I've lost and regained 50 or more pounds three or four times. Finally, I think I have a way to lose weight and keep it off. I think you'll be happy too, three or four months from surgery when your weight is coming down.
Good luck, and keep us posted.

The medical assistant may be able to many of the things you are expecting the surgeon to do. My surgeon's medical assistant does prescriptions, for example. If you ask the surgeon, he can probably tell you how to get the best results from him and his staff.

Great results and you've maintained for a long time. Congrats!

I hope you figure something out. That is sad that you can’t do something that gave you such joy.

I got allergy shots for 5 years noticed that I was sneezing again & turns out I became allergic to something new. Maybe think about getting tested again.

Does anyone else have a runny nose all the time?
My surgery was 18 months ago, and I have had a runny nose ever since. I'm constantly blowing my nose. I had to switch to using a microfiber towel, because it get sore from using tissue.
It's more troublesome after I had a very minor surgery on my voice. There were some complications, and I needed a second surgery. Now I can't sing or even speak properly because of constant goop in my voice. I'm always having to clear my throat. Though I wasn't having this problem before the voice surgery, I'm wondering if they're somehow connected.
Much of the joy in my life comes from singing, so I really need to get back to it. I'm working with a great voice coach, but it's taking a long, long time.

We say it all the time but it is true: it all gets better & easier. It just takes time especially while you are still healing & recovering from what was a pretty major surgery. The lethargy will improve as you start to feel better & can eat a little more & eat more substantial food. Try adding an electrolyte drink to your daily Fluid intake for a little boost of energy. Ask your doctor for some anti nausea meds to tide you over & allow you to eat without feeling unwell. .
And yes you will feel hungry again but it maybe different as you discover & understand the difference between head hunger & real hunger. When you start to feel real hunger again is individual though for most it returns before the end of your first year. Embrace this time of not being hungry.
The head games can be very difficult. How can I survive on so little food? How can I not be hungry it’s dinner time? Etc. Were you referred to a therapist pre surgery? Can you make contact again? If not, ask your surgeon for a referral/recommendation. A therapist can support you as you work through the head work.

Make an appointment with your surgeon so they can order Vitamin study labs to see where your levels are now, and then they can advise you what supplements you need.

We're actually in Sugar Land. Sugar Land costco is just one exit further out 59 from where we live.
The USDA Prime tenderloins used to be $20/pound and now they're $30. I also like the pork tenderloins at Costco. They used to be $1.99 and now they are $2.89. We're retired and we don't drive much, so gas prices don't affect us much, but the inflation in meat prices induces anguish.
First-world problem: I've had to change my usual steak from the USDA Prime tenderloin to the USDA Choice tenderloin. And I always watch the meat counter for those yellow stickers showing a package that's had the price reduced.
When I compare our situation to the people in Uvalde or Ukraine, we've really got it pretty damn good. I do my best to remember that.

140g eye fillet steak, cup of salad made up of baby spinach leaves, cherry tomatoes, cucumber and crumbled feta cheese. Small baked potato. If I am honest I should have stopped after the steak but had some salad for fibre 😁 the sauce is knorrs bernaise sauce very naughty but yummy.

@Arabesque, @Kris77 & @Dave In Houston those price would lead back to veganism!

Bariatric Mexican Pizza
CRUST
1 package ground chicken
1/3 envelope of taco seasoning
1 egg
1/4 cup fat free shredded cheese

Mix everything for the crust together and air fry at 450 degrees for ten minutes. Spray the pan liberally so it doesn’t stick.

Toppings:
1/2 cup taco sauce
1/2 cup refried beans
1/2 cup fat free shredded cheese
4 pickled jalapeño slices, minced

Once crust is finished cooking, add toppings. Put back in the air fryer at 450 degrees for five minutes.

Once out of the air fryer, let sit for five minutes. Slice into 3 ounce portions. Top with a little fat free Greek yogurt and avocado of you would like.
My husband LOVED this.

I’m still on soft foods and this really satisfied the Taco Bell craving.

I have a cast Iron pizza pan that I use as a griddle. (It never leaves the stove top and is used at least once a day.)
I heat it to 500 degrees or so. I spray the steak with an olive oil spray, then put it on the griddle with a weight on it. Thirty seconds on each side with the weight gets a pretty good sear, but not quite a crust. I usually cook them at 124 degrees, so if it's a thick steak it's still a long way from medium after 30 seconds a side.
Since my surgery, we never eat more than 3.5 ounces each. Sliced and artfully arranged on the plate, a rare steak is pretty beautiful. A steak house would be soaking it in butter. I generally leave that off.
I have a torch, but I've never used it.

We're actually in Sugar Land. Sugar Land costco is just one exit further out 59 from where we live.
The USDA Prime tenderloins used to be $20/pound and now they're $30. I also like the pork tenderloins at Costco. They used to be $1.99 and now they are $2.89. We're retired and we don't drive much, so gas prices don't affect us much, but the inflation in meat prices induces anguish.
First-world problem: I've had to change my usual steak from the USDA Prime tenderloin to the USDA Choice tenderloin. And I always watch the meat counter for those yellow stickers showing a package that's had the price reduced.
When I compare our situation to the people in Uvalde or Ukraine, we've really got it pretty damn good. I do my best to remember that.

We're actually in Sugar Land. Sugar Land costco is just one exit further out 59 from where we live.
The USDA Prime tenderloins used to be $20/pound and now they're $30. I also like the pork tenderloins at Costco. They used to be $1.99 and now they are $2.89. We're retired and we don't drive much, so gas prices don't affect us much, but the inflation in meat prices induces anguish.
First-world problem: I've had to change my usual steak from the USDA Prime tenderloin to the USDA Choice tenderloin. And I always watch the meat counter for those yellow stickers showing a package that's had the price reduced.
When I compare our situation to the people in Uvalde or Ukraine, we've really got it pretty damn good. I do my best to remember that.

I have a cast Iron pizza pan that I use as a griddle. (It never leaves the stove top and is used at least once a day.)
I heat it to 500 degrees or so. I spray the steak with an olive oil spray, then put it on the griddle with a weight on it. Thirty seconds on each side with the weight gets a pretty good sear, but not quite a crust. I usually cook them at 124 degrees, so if it's a thick steak it's still a long way from medium after 30 seconds a side.
Since my surgery, we never eat more than 3.5 ounces each. Sliced and artfully arranged on the plate, a rare steak is pretty beautiful. A steak house would be soaking it in butter. I generally leave that off.
I have a torch, but I've never used it.

I like ribeye the best, but my wife doesn't like to chew much, so she appreciates how tender the tenderloin steaks are.
If I'm paying full price, I usually buy the USDA Choice tenderloins from costco. I think they're about $20/pound now. But if I happen to see a ribeye or strip marked down because it's been around a bit too long, I'll buy it.
Whichever I buy, I'll season it, vacuum pack it, and freeze it. Then it can go straight from the freezer into the sous vide Water bath. Sous vide is the best way to prepare a steak, IMHO.

I have a cast Iron pizza pan that I use as a griddle. (It never leaves the stove top and is used at least once a day.)
I heat it to 500 degrees or so. I spray the steak with an olive oil spray, then put it on the griddle with a weight on it. Thirty seconds on each side with the weight gets a pretty good sear, but not quite a crust. I usually cook them at 124 degrees, so if it's a thick steak it's still a long way from medium after 30 seconds a side.
Since my surgery, we never eat more than 3.5 ounces each. Sliced and artfully arranged on the plate, a rare steak is pretty beautiful. A steak house would be soaking it in butter. I generally leave that off.
I have a torch, but I've never used it.

I have a cast Iron pizza pan that I use as a griddle. (It never leaves the stove top and is used at least once a day.)
I heat it to 500 degrees or so. I spray the steak with an olive oil spray, then put it on the griddle with a weight on it. Thirty seconds on each side with the weight gets a pretty good sear, but not quite a crust. I usually cook them at 124 degrees, so if it's a thick steak it's still a long way from medium after 30 seconds a side.
Since my surgery, we never eat more than 3.5 ounces each. Sliced and artfully arranged on the plate, a rare steak is pretty beautiful. A steak house would be soaking it in butter. I generally leave that off.
I have a torch, but I've never used it.

Hello,
To answer everyone's questions and concerns at once:
Yes, I spoke to my PCP.
Yes, I am on pepcid by prescription from the surgeon to prevent ulcers while healing.
Yes, I did ask about possible return of GERD/reflux. Was told with the symptoms I listed it didn't sound that way.
My wife has allergies, she wheezes and coughs every year when they hit until she gets it under control. So bad, she uses an inhaler. (Diagnosed and treated by allergy doctor)
My PCP told me to start with Flonase, I picked it up and started it Friday after work and fell 85% better already. Seems like allergies it is. I will keep using the Flonase to see if it gets me to 100% or at least 95% haha.

Thanks everyone!

Your surgeon needs to get out more.
Good luck,
Tek

@ Dave in houston A running nose and or sneezing can be a sign that you are full. Does it happen when you are eating or soon after ? I Re-read your comment sounds most definitely like that's your "you are full " signal.

Thanks everyone for the replies! It's good to know things aren't so strict as you progress months out from the surgery. I was thinking I barely have the cognitive skills now to be that organized let alone when i get older! (Currently I don't eat until about 3pm every day and often work all day without having a drink - obviously I will have to do better than this after surgery). Sounds like you all have hit a rhythm that isn't too overwhelming. I'll just have to use all my concentration skills for the first few months. Luckily I will be off work for the summer. I have my consult with my surgeon on Monday and then I'll be able to set a date... Wish me luck, I'm terrified and so excited at the same time!

This will definitely have to change. I would highly recommend that you work on changing this (start eating three meals a day and drinking regularly) as soon as possible, so it's a habit BEFORE you have surgery. After surgery, you will have a lot to focus on, and trying to change bad habits is hard.

Thank you everyone so much for the feedback so far. So may things I hadn't thought about.
@Dave In Houstonthanks for the info. My hospital has a surgeon on call 24/7 so they said I could call anytime if anything didn't feel right. Would definitely take advantage of that.

Hi, Tracey, and welcome to the site.
I'm a bit less than a year post-surgery. I eat three meals and two Snacks every day. Often, one meal and one snack are Protein Shakes. I tend to blend the shakes with some frozen fruit or with Peanut Butter powder, so it takes a bit of work, but not too bad.
I eat an egg, a strip of bacon, and a slice of toast for lunch virtually every day. My afternoon snack is always cottage cheese and canned pineapple.
Dinners can be very simple or a bit less simple, but they generally involve a Protein, a carb, and a salad. Could be a burger, a steak, or salmon in the air fryer. I made a huge pot of cioppino (seafood stew) that involved a lot of preparation, but it made 12 meals for my wife and me. I'm also not ashamed to use canned Soup with some extra veggies and protein.
I do tend to get dehydrated. Before surgery, I would get most of my Water at meal time, when I would drink almost a quart. Now that I can't do that any more, I have to be disciplined enough to have a water bottle nearby and drink throughout the day. I can now drink about 2/3 of a cup without hurting myself.