bigpops

What's the standard practice for your eating the day of a fill?

Just came back from my first fill, the dr only put 3.5ccs into my empty 14cc band. I know it won't make a difference, guess I should've pushed for more. Being my first fill and since he wasn't the dr that banded me (live in FL got banded in CO), I didn't want to press too hard. I just hope I get some kind of good,if only for a short time, out of this fill, but I'm not very optimistic about it. Anyone out there have a positive experience with such a small fill?

I use 'Beneprotein', no flavor at all, I mix it with my SF CIB very morning. Google says it's sold in Walgreens but I couldn't find it here, so I ordered it online.

I see where soups are a favorite of many banders, but doesn't it defeat the band the same as a milk shake would? I know soup is healthier, I just mean doesn't soup pass right thru easily thus not giving the full sensation? I love a nice creamy soup so I'm hoping for positive info, but if it's not good for us, then "no soup for me"!

I was banded on Tuesday 6/29, it's now Saturday 7/3 and I have no appetite to speak of. Over the past couple days I've had to force myself to drink a couple protein shakes and down a couple SF puddings just for the sake of digesting something. My head tells me it wants chicken or eggs or meat, but my body just doesn't crave anything. I'm not complaining, but is this normal? How long did it take for your appetite to kick in? I was 261 the day before surgery and 254.5 this morning. I feel pretty good except for the port incision is still kinda tender.

I think I read a similiar thread a while back, but can not find it anymore. It would be great to hear one or two of the 'best pieces of advice' or 'best kept secret' that has helped you succeed. What has made the biggest impact on your success. I am to be banded on 6/29 and trying to mentally prepare myself, your experiences are greatly appreciated.

I'm getting banded on June 29th by Dr. Kirshenbaum in Colorado. Very excited to get a fresh start on life. This site truly has inspired me and keeps me excited and informed of what lies ahead.

I'm originally from the North and love haddock or cod, not fishy just nice white and flaky. Because it flakes when cooked, I like to just bake it in the oven in a glass pan lined with foil (easy clean up). I spray on a little butter, add a little lemon juice and cracked pepper and throw it the oven at 400 degs for 10 to 14 minutes. Now that I live in Florida, I like to grill mahi mahi or tuna steaks on the gas grill. They are a firmer fish and will stay together better on a grill (use Pam spray for grilling also). I still use lemon and cracked pepper to keep it simple, but there are alot of other seasonings and marinades to change it up also. Enjoy, fish is so good for you and great with just a small salad or some fruit.

I will be getting banded on June 29th, in Parker, Colorado by Dr. Kirshenbaum. Any others for the month of June? (I can't come up with one of those catchy names that others tag for their band month)

Thanks so much for the quick responses and great info. It's no surprise to any of you that this whole process can be a stressful one and the liver concern just added to it. But your responses have gave me back my excitement and I look forward to moving on and hopefully giving 'post op' reports in the near future. This site has really increased my knowledge and confidence towards the whole lap band surgery process. Thanks so much.

With all the info I've been researching here, the size of your liver seems to be of great importance. A long time ago I was told that I had an enlarged liver, wasn't of great concern I was told, just a fact. Now that I'm taking steps to try to get banded by Dr. K in Colorado, I'm learning that this may be a big problem. Can it be a "deal breaker" for me? I'm going to try to have it diagnosed again (locally) and see just where I stand. I know many of the pre-op diets are designed to shrink the liver, but Dr. K's sounds like a basic Atkins plan which won't be a problem for me as I've done it quite often. Maybe I will need to be put on a more rigorous plan like some of the lengthy liquid diets many of you on here have had to go through for your pre-ops. I'm just hoping it won't be a "Can't do the procedure" situation, I have been getting more and more excited about having the surgery and now have this dark cloud looming over me. Any others out their overcome enlarged livers or get the doctors blessing to have the surgery anyway?

I was wondering what Dr. Kirshenbaum (Colorado) prescribed for your pre & post diets, how long, what kind, ect..? Just waiting on some final financial options then looking to 'go for it'.

What will the proper restriction or "sweet spot" feel like? Is it a high chesty tightness? or stuffed tummy feeling? or what? Some make it sound like it's a hard to swallow sensation. If there is no feeling of restriction can the band still be effective till a fill can be done?

Thanks again for the info. That's what is so great about this site, you can get actual experiences and get a good idea of what to expect. In as much as I was convinced that Mexico was the way to go (at least money-wise), there is a peace of mind that comes with spending a little more and having it done in the US. Now I just need to take the next step and call Natalie and make the arrangements. I've already been researching doctors that offer post-op care/fills for out of state surgeries, feel confident that financially it is worth the money, and have the a very supportive wife to help me thru this. So what am I waiting for?! Nerves, I guess. Anyways, thanks for sharing your experiences (I'd love to hear more) and congrats on your success.

Thank you both for your responses. paracelsus51 - It appears you are outside of Colorado also. Any problems getting help/fills locally? Or did you go back to Dr. K? How's your loss success so far, if you don't mind me asking?