Lysn

Everything I've seen is that it's the exact same surgery. My surgery was on Wednesday, I ended up in the 2% complication club and just got home today but wasn't having problems in hospital with yogurt, dutch pudding, broth and things like that. They had offered pureed meat and veg a couple of times but I ended up back in the OR and then slept the next day recovering. It's interesting to see the differences and outside the complications so far I'm really happy. I don't know what the complications will mean for my progress early but I'm hoping it isn't too big a problem.

My doc here does a 2 week intensive slimming diet with a product like Slimfast. The doctor also said that it's 6 weeks off work but I figured that was because of the different work regulations.

I'm scheduled for my VSG on February 2nd. I'm almost a week into my pre-op diet and managing okay. One of my challenges is that I live in the Netherlands as my husband works here and I don't speak Dutch super well. The post-op guidance here is also different from what I've read online for North America and the Mexico clinics so it's a little harder to use online resources. The foods Dutch people regularly eat are different than I'm used to from North America so this might be one of the reasons. For example the diet for the first 2 weeks post op is called a high-fat liquid diet where it suggests a low-fat yogurt or cottage cheese for lunch, 1 dairy product for mid morning and mid afternoon snack and for dinner pureed potato, meat and veg, followed up with another dairy product for snack after dinner. After that diet for 2 weeks they suggest building up to solids.