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mattk53

Gastric Sleeve Patients
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Posts posted by mattk53


  1. I was given some strait forward guidelines. Day 1-2 clear liquid diet, Day 3-14 full liquid diet. Day 15-week 6 to 8, pureed and soft foods. It was very clear and very spelled out.

    Well, in the hospital that all went out the window. Day 2 the nurse brought me pureed chicken noodle soap. At my "two week" Zoom meeting (which was actually on day 12) they told me to eat ground meat, flaky fish and basically anything but tight grained meat. (steak, pork, etc.) They just seemed to rush me along on that aspect of recovery. Everything is fine, but they have been so meticulous in every other direction it was just a little surprising.


  2. 45 minutes ago, catwoman7 said:

    mine requires it and he's on the med school faculty of a major research university - so he teaches other surgeons how to do bariatric surgery. So definitely not a "bad surgeon". It's just a difference in opinion.

    Yeah, mine also required it. He said it will shirk the liver down to about 40% of it's original size which gives him more room to work in there. I'm not going to pretend to know more than my surgeon. He tells me to do something so I do it.

    I've seen so many people on 600lb life think they know more then Dr. Now. I told myself I wouldn't be one of those people.


  3. 6 hours ago, Teres36 said:

    My insurance was going to make me jump through so many hoops and take about a year to approve after that. I chose to self pay. Doctor, hospital and anesthesia was $11500. I had it done in West Texas.

    It's definitely a process! Mine took a total of 15 months and tons of tests! But I didn't have $11,500 burning a hole in my pocket.


  4. I really don't eat anything "sugary" anymore, But I do get some dumping if I eat fatty stuff. I had an old fashion hot dog the other night (no Bun) and man it tore me up, both that night and the next morning.

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