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I was pretty hungry during the liquid diet phase and was initially pretty disappointed, like you, that I hadn't "lost" the hunger like many people report. Like, you, I didn't do a pre-op liquid diet, because my surgeon doesn't require or recommend it. Now I'm on pureed food and doing better. I do still get hungry if I eat too little. Like yesterday, I had one scrambled egg for breakfast and felt fine, but today I had only half a boiled egg, mashed (leftover from the previous day's lunch) and felt hungry afterwards. You are losing weight, even if it may not be as fast as you wish, but still at a healthy rate and that's the important part. It's understandable that you will lose weight slower than someone who is closer to 300 pounds or more. The best way to avoid hunger is to focus on protein, since it makes you feel full longer. Also, fibrous vegetables may fill you up, too. I guess for both of us we just have to keep measuring and hoping our bodies will get used to smaller portions. I weigh or measure everything I eat and enter all my meals into myfitnesspal, in order to make sure I don't go overboard and get enough protein.

I loveeeeeee their milk so I ordered the protein drinks like 4 cases strawberry vanilla & chocolate . I had the duodenal switch, so I can start those drinks 1 week after postop, looking forward to it!

Good morning! Here I am 3 days post-op. I finally got home yesterday afternoon, and lemme tell ya the 2 flights of stairs for my townhome and high pillowtop bed were not fun, but I'm so glad to be back to my daughter (almost 18) and our dog, who was over the moon to see me. My doc's instructions in the 3-ring binder say I can start cloudy liquids (e.g., very pureed, low-sodium soup) + protein supplements today. I've been doing well on my clear liquids intake so far. Haven't thrown up, no nausea, very careful to take tiny sips of water but often, which I'll need to be extra diligent about now that I'm home and not on an IV. Fortunately, I was good about drinking water before the surgery with my Hydroflask always nearby, but now I can't "catch up" if I forget awhile.

Hello everyone! I am 20 months post VSG and for the most part I would say its been successful! I was able to donate a kidney to my daughter in January and she is doing GREAT! My hubby is 3 months post VSG and absolutely killing it! I am very happy for the most part. I have changed my goal weight a couple times and really wanted to get at a 125 or 130 but my body is just holding on to the last 10 pounds! I have tried all the tricks to get things rolling, upping my calories a tad, more exercise, less exercise and even did a three day protein shake restriction just to see if that would bump me out of this. I have a tummy tuck with muscle repair scheduled in November. My team told me this is just where my body is comfortable, he called it my new set point. Has anyone been able to knock off that last few pounds without a super crazy calorie deficit. Now that I only have the one kidney I am very aware of what goes in and out of my body and I don't want to do it any harm. I am keeping my protein at 100 grams per the nephrologist and nutritionists request and my calories run about 1300 a day. The math tells me I should still be in loss mode, but clearly I am not. I also keep telling myself that I am no longer overweight and I do not need to hyper focus on that damn scale!!!! BUT watching my hubby drop so many pounds makes me really really want that end goal! Anyway they set me up for my tummy tuck (flur de les with muscle repair) for November and I am excited for that :)

Edit that recipe - to boost the protein I had 4.8 oz of chicken in that - not 3. That was my fault. I started with 3 and added more and forgot. 4.8 I think is the “serving” amount from that can.

Hi Everyone, LONG POST, I apologize in advance. New to the group although I’ve been watching for a month now. Never posted, because it just didn’t seem real enough, I thought it would never get here. I just had my consult and got my surgery date for Sept 13th. I had no prerequisites that my insurance requested other than the norm: psych, only 1 nutrition, and labwork which I completed in 5 weeks(I was extremely lucky for all of that). Some personal trips with husband slowed the process. I think I probably would hv been done on a week otherwise😂 I was told by surgeon today that I will also have NO PRE-OP diet. So now I’m petrified. Not due to the surgery, but due to the fact that I cannot lose ANY weight prior. I am so close to being under 35 BMI from just 3 weeks ago of 39 BMI. I am a 36 BMI as of today. How the heck does that even happen? I think someone read something wrong. Surgeon said HE would not cancel the surgery but the hospital may, due to afraid insurance won’t pay. Only co-pay I will hv is the overnight at the hospital So I’m stuck with HAVING to eat to hold on to this weight. It wouldn’t be a problem but my biggest obstacle is I don’t eat enough…getting 3 meals in a day is a huge struggle for me. It’s like when I’m not hungry my body won’t let me eat. I literally get nauseous trying to force it down. I’m hoping my nervousness now due to that won’t make me lose additional weight. Guess I just need someone to say it will be okay Everyone seems so supportive of one another here. I hv chronic back pain and hv fought too hard for insurance approval to get on the table and hv them say “oh sorry, we can’t bcuZ you’re 34 BMI now. I’m going crazy with worry right now 😫😖. I don’t eat red meats, sweets, etc. don’t exercise due to pain and discs. How can I hold on to this weight for 3 weeks. Protein shakes? along with the food I do eat. I’m at the point today where I just want to chew and swallow and hope it results to some extra pounds

You can include bone broths & cream soups during the post surgery liquid stage @LookingForward22. That way you don’t have to rely on shakes. Add in some protein powder to help with meeting your protein goals. Or make your own shakes using a non dairy milk, yoghurt, protein powder. There are some flavour powders about that don’t contain sugar or artificial sweeteners - saw a peanut one recently. Congrats on your weight loss so far too.

So I never post on here because my meals thus far have been like a cooked veggie pattie, protein shake, pieces of fish or deli meat etc that never look appetizing. But this meal I was like, “yeah, this qualifies” 🤣 And I ate every bite 🥰

Thank you, I’ll double check my labels and the Baritastic App. I used members mark Canned chicken, good & gather brand non-fat Greek yogurt and used the gram weight of the eggs rather than large, med. I noticed there are some Protein gram diffrences between brands so I’m not sure if it is that or something else - but it’s a good point to verify those numbers. It really was yummy, I hope you like it!! 

Sounds good! The protein count seems a little high though. It calculates to only 35g in my app. I just don’t want you being low on protein. I am going to try this recipe next week though!!

I asked my surgeon what they recommended based on my medical history - and why. I really thought she was going to say bypass because of my high BMI and reflux, but she suggested sleeve. I mentioned I was taking Pepcid for reflux - but she pointed out that was only since January and mostly from my hiatal hernia… so fixing that should resolve my reflux. (Only a week out too soon to tell). When I asked about my high BMI she told me that she had some high BMI patients do very well with sleeve - but that she normally recommends a duodenal switch for high bmi and being a 10 hour surgery (with my hernia repair) she likes to do those in two stages… which this allows us that option. Honestly I’m hoping to loose enough that I don’t need to convert. I’m not working towards a specific number - I wanted my liver to improve (it already is showing improvement) and to get healthier. When I hit the number / goal where I feel good then I’ll settle in there. Hopefully I can do that with just the sleeve.

I have issues (digestive) when it comes to artificial sweeteners. I don’t particularly love the taste of most either. I knew going in I would have issues with the artificial sweetener in the pre-op liquid and post liquid stage when options are limited. Most times my sweet tooth is satisfied by fruits - but sometimes I want something more and try to use moderation. I have found built bars (especially the puffs), which do contain erythritol and were recommended by my nutritionist, more than satisfied my sweet tooth (and offer a nice protein boost) when I was eating solids. (That was pre-op… right now I’m a week out from being sleeved). Those were an occasional thing to tide me over on the go and keep me from getting to hungry and over eating. The Fairlife shakes, in moderation didn’t bother me, but when they were my primary source of nutrition - I struggled. I also have a milk allergy so I need to watch how much dairy I consume. I’m ok with a little - but too much and I get stomach cramps and digestive distress. When I called my nutritionist Monday because of the artificial sweetener causing some digestive irritation - she suggested moderation. One of the yogurts she suggested I try had cane sugar & fruit pectin. It was lower in sugar than regular, and had a bump of protein. I had two days to get through until purees, where I could add in real food and transition away from the shakes… so it was getting through. I try to make healthy choices, fresh fruit or no sugar added in general. Occasionally I have some things with artificial sweetener, but keep it limited because past experience has proven it will irritate and inflame my digestive system. I am working towards a balanced approach. My PCP (whose been my Dr for about 44 yrs now) has always told me he’d much rather I have less sugar in moderation than artificial sweetener as a rule. So I am trying to stay within my program guidelines and follow a balanced approach. It takes some creativity, but so far I am making it work. I have more to loose than you do, but I’m pleased with the progress I have made so far. Since I started my weight-loss journey I have lost about 75 pounds so far (50 leading up to my pre-op, 10 in the pre-op liquid phase & 15 since being sleeved last week). I might have had even better progress had I gone strictly sugar free … but I’m striving for maintainable, steady progress - something I can do forever not just a short term “diet”. Moderation seems to be working for me, but I will keep reassessing and working with my team and make adjustments as I go.

Finally feeling better now that I can have purées. Made a chicken salad that reminds me of a deviled egg consistency - that is yummy and Protein packed. I wasn’t sure I could do a puréed meat - but connecting it to the deviled egg filling helps. 3 oz chicken 2 hard boiled eggs (about 100 grams) 1 tablespoon Mayonnaise 1 tablespoon non fat Greek yogurt 1/4 teaspoon mustard Whole container about 1 cup: 284 calories, 43 grams protein, 2 grams carbs, 1 gram sugar, 11 grams fat Used the mayo we had on hand - will probably exchange out for a lower fat one going forward, but it was a welcomed change from the liquid of the past 2 weeks. Going to slowly introduce new purées over the next week so I don’t upset my stomach. I’m on the purée stage for two weeks before I go to soft foods. Other than the ricotta bake… (hoping to make that sometime this weekend), anyone have any staples you have had good experience with or favorites to share?

It's been a year and a month --I've lost 27 pounds. I know I'm not getting enough protein. I started swimming with my sister and lost 3 pounds pretty quickly. But, school is back in session now. I won't be able to swim.

Most any sensible diet works post op and can be adapted for the immediate post op transition period as well. Vegetarian/vegan is tricky for a while because of the low protein density of most foods and the small amount that can be consumed for a while, but there are some veg protein drinks out there that can be used. Does this surgeon have an RD associated with the practice? They would be the most helpful in tailoring a diet for your needs - most understand that for a diet to be successful, it has to work for the individual. Some surgeons will jump on the latest fad diet, like keto, as a way of "tailoring" their program to the greatest number of potential patients while keeping it "one size fits all". When I went through this, there was a clique of patients on these forums who were all gaga about their surgeon because he was a strict low carb fan and they were all hooked on the low carb fad and many chose him specifically for his diet (Keto wasn't a thing then, more classic Atkins was the then current fad). A great marketing tool for the surgeon, and an OK diet for many patients, but hardly a necessity. Our program was quite flexible, aiming mostly to get maximum tolerance while keeping to the protein levels and textures required early on, Right out of the hospital we could have eggs, oatmeal, cream of wheat, sloppy mashed potatoes, refried beans, yogurt, etc. and it was quite successful for most everyone. So no need to get into any of those fad diets, or put up with docs who do.

I got a stronger Stick Frother. Its great for quickly blending in the protein powders, especially the IsoPure into soup and stuff. It was $5.... That is all I have needed,

Hi all! Everything went off without a hitch but this gas pain is a b#%^+. Last night I was going in circles around my bedroom trying to dislodge some. No nausea or vomiting. That whole tastebuds changing thing is really real! But I was still able to eat some of my greek yogurt. I can eat about 1oz before feeling full. The last doctor I saw before I left told me not to worry as much about eating. And to focus on my liquids. I need to make those 64 oz daily, but she said to remember that my protein shake counts towards that. She said dehydration would land me back in the hospital faster than anything else. If I can just get rid of this gas I would be doing fantastic.

Have a look at Dr Matthew Weiner’s Pound of Cure book & his you tube videos. He’s a bariatric surgeon who supports a low animal protein diet. It may not be anything all that new but may make you more comfortable about how to manage your weight loss post surgery. A good dietician should help you devise a way of eating that is best for you, your health requirements & your eating preferences. The biggest ficus post surgery is your prirein intake (& fluids) but I’ve never heard anyone say they were restricted to getting their protein only from animal sources. Plenty of plant based protein shakes & powders, yoghurts, milk, etc. as you know you can eat to meet the goals you’ll be given. Initially after the surgery you will be on a staged return to eating diet. This is support your healing tummy & not put undue stress on your digestive system. There are some foods we’re not advised to eat during this period. But again a good dietician should be able to advise you of alternatives. Mind you many have refried beans on their list of recommended foods during the staged return to eating stages. While I was on keto for my pre surgery diet, I was not encouraged to follow it long term by my dietician: good for kickstarting a diet but not long term she advised. I had my own doubts about it so I was glad. Many of us use the weight loss stage to devise a way of eating that best suits our needs & preferences & don’t follow any specific ‘diet’. I mean if there was a diet that worked for everyone none of us would have been obese & needed surgery. Personally I’m a low fat, low carb (2 serves of whole/multigrain carbs a day), low sugar & high protein (absorption issue). Many vegetarians successfully have surgery so your eating preferences should not be a deterrent to you either once you find a supportive surgeon & dietician.

Yes, any milk protein will have both. The problem is they generally don't give the percentage of each. There is research out there that different percentages of casein vs. whey can have different effects, but at this point, we're probably only talking about differences to elite athletes.

I second the immersion blender. I love mine and how easy it is to blend things. Smoothies, homemade protein shakes, soups especially for the soft and puree stage. My current favorites: 1. Air fryer. Crispy yumminess without a lot of oil. I love air frying all kinds of veggies. 2. Denzin mini electric hot pot 1.5L sauté pan because it is tiny and easy to clean, make eggs, steak, soup, everything in it. 3. Hotlogic mini portable oven. Keeps food warm up to 12 hr. It also cooks many things, like salmon perfectly.

I love when people post research! Have you looked at Orgain Clean Protein shakes (not the powder)? It doesn't specify what kind of protein, just grass-fed milk protein concentrate, do you think that mean it has casein too?

Ditto… Premier Protein Cafe Latte every morning! Even took them on my cruise. Not sure what I’ll do for my trip to Asia next year.

Small Medicine cups (bulk from Amazon) to measure out 2 ounces of liquid post surgery. Also a cheap digital food scale to weigh food once I got to solids. I also bought bariatric food containers (like Tupperware measured for protein, veggies, etc,), but NEVER ended up using them. I have a mini fridge I used, and still do, to keep my protein shakes upstairs so I don’t have to run down. Nice, but not necessary, Pre-surgery I had a snow cone/shaved ice machine and 0 calorie sugar free syrup. I thought I was going to die from so much drinking and not chewing. The 0 calorie snow cones were a g-dsend and saved my sanity. I called the dietitian freaking out about a day in when I was starving pre-op (only clear liquids). She told me to chew on ice cubes and after I told her off I asked about snow cones and was back in love with her when she said yes.

I may have missed an earlier post but is there a reason you have to have tomato soup for every meal? I have Swansons sipping bone broth in chicken flavor with a little salt since it’s so bland. It gives me a lot more protein. Since you’re about to start the puréed stage, try the small tuna pouches (hickory flavor is the best!) put that in your food processor (I got a tiny 2 cup one at Target for about $20), add some mayonnaise and some seasoning. Purée that stuff really well. It’s really good! I watched a lot of YouTube videos about the puréed stage by this lady (TimeToShrink) who is very creative with her food! Don’t be discouraged! You can do this! 😊💕💕

This is my 3rd or 4th 2lb tub of the chocolate truffle nectar after a friend who had WLS in like 2010 recommended it as that’s what her office said to use. I definitely prefer the nectars over the matrix ones as those have weird bits in them. The nectars mix great in water by themselves and don’t have that weird protein taste to them. You can get a sampler pack of the nectars to try them but my favorites have been the chocolate truffle, the roadside lemonade (SO good as a frozen lemonade!), and the unflavored to mix into baked goods. So, yes, I like them.