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I hope everyone had a lovely weekend. Thank you all for your messages re my stall! I'm still stalled ... no suprise there. I'm going to try and track what I'm eating this week as I haven't really been tracking at all. Just trying to be sensible and go with the flow. I'm still being very conciencious about everything I put in my mouth and reckon I'm averaging about 1200-1300 calories a day max. I know I could eat more protein but as I eat so little meat its a bit complicated esp when I'm travelling. I hate protein shakes and anything with an artificial taste, I'm really not into processed foods. I do love carbs. I know what I'm eating is far from perfect but I'm also trying to "live" as normally as I can without getting ultra focused on food because 1) I just don't want to 2) I know that it won't be substainable for me to track/only eat specific things/100% certain avoid things long term 3) food is a real source of joy for me as is cooking. Cooking is my way of calming down and disconecting my brain after work but I'm an improvisation whats left on the fridge cook not a planning cook 4) I've very scared of being too "strict" on food and ending up with a transfer addiction as I have a very addition prone personality and I already smoke (cigarettes daily and weed probably 2/3 times a month) and drink (much much less than before the surgery when I was drinking too much) and even though I haven't touched a Benzodiazepine (xanax) in 3 years and 8 months (go me 😌) I had a big enough issue with benzo abuse to have to take a month of work to come off them. I'll try and track properly tomorrow and for a few days but for example today from memory I had ( I also had water) Breakfast : 1/4 bagel with butter, coffee with semi skim milk Mid Morning : 2x Coffee with semi skim milk Lunch : Palm sized bit of omelette with courgette, red peppers, kale, onions, cheese, about two tablespoons grated carrot salad Mid afternoon : Tea with semi skim milk and sweetener, bit of brie cheese about twice the size of my thumb Supper : Palm sized bit of omelette with courgette, red peppers, kale, onions, cheese Herbal tea Before bed : About 4/5 teaspoons of vegan pannacotta (soy milk, sweetener, orange flower water, cornstarch, pistachios, maple syrup) Herbal tea

Wish I could have been more help. If figured the video would explain it better than I could. Speaking into the mic seems to be the easiest. Unless I'm having several different items, I'll just use the "Recent food" as Alix mentioned.

I'm doing well. I'm making steady progress and feeling more energetic every day. I'm still learning the boundaries of eating (food types or amounts), but luckily, I have not had the issues that others have described. I'm hoping that by my 4 month surgeverary date, I'll be below 200! (something I haven't seen in a decade!)

The easiest way for me to do that when tracking food is to go to "recent food" and then at the bottom of the screen, click "multi-add" - so you can click on everything at once.

Does anyone use the Baritastic app to track food? I'm wondering if there's a way to copy one day's stuff to the next. I often eat the same thing and putting it all in again is frustrating, but I've not found a way to copy it over.

Hi everyone. Soooo, here I am 6 months post VSG. Started at a BMI 33, reached goal at 3.5 months so kept changing goals and here I am at the 6th month mark having lost much more than anticipated and ready for maintenance (at a BMI 20 as of today, 126.7 lbs/57.6 KGs). I don’t want to bore you with too many details, other than that I bounce between a fear of becoming sickly thin (currently feeling that) and an all encompassing fear of gaining weight and going back to what I have become, it is kind of mind boggling. I read many many stories of how WLS patients gained all the weight back and then some, about them seeking revision surgeries or GLP treatments and it really freaks me out and my mind starts telling me to keep losing weight just so I don’t end up back where I started. I want to change that and start focusing on success stories. I have come across people with successful outcomes many years out but there isn’t many of them to be honest, and what I have noticed with successful WLS patients is this: - They made 360 degree changes in their lifestyles (cut all the junk, took up exercise and became very “clean” if you will). OR: - Still have fun but track their calories and weight DAILY. Very few have just lost interest in food and don’t do any of the above and remained successful. Given my history being at a low BMI and athletic my entire adulthood and only becoming overweight the past few years I can be very disciplined and committed. However I am human and I love going out to eat and trying new foods and restaurants, so for you the successful lot please enlighten me on the following: 1. What are your golden rules to successful maintenance? 2. How did you manage the mental shift (navigating fear and uncertainty) while transitioning to maintenance? I can’t seem to quiet my thoughts and anxiety around WHAT IFs? 3. How much indulgence do you actually allow yourself? I really need to strike that balance right now. Every single tip would be helpful. And to celebrate my 6 month anniversary, here’s a little before and after for y’all:

I agree with the others, it’s too early to make calls about what your final stabilised weight may be. Don’t make decisions based on the number on the scales. It’s not uncommon for your weight to bounce about a little before it stabilises. Bounce back regain is real for many whether that be your body resettling or you making adjustments to complement your lifestyle. And don’t forget your remaining weight resettles itself, even though the scales don’t move, so how you look now may not be how you look in a couple of months. I initially lost my curves and was sad about losing my hour glass shape. A few months on & there it was again - smaller ratios but there. Body dysmorphia comes into play too: how we. See ourselves & how others see us. I thought I’d be too thin & gaunt if I got lower than my goal but here I am 11+kgs less and I’m far from gaunt or skeletal. And like @ms.sss, people who said I was too thin many kilograms more than I am now, think I look fine now and don’t say anything. Remember your goal is not necessarily your body’s goal (new set point). Working out your maintenance isn’t always easy. It wasn’t for me. I was still adjusting to how much food I needed to eat & what I could actually physically eat & I was subconsciously ignoring where my body wanted to be. Enjoy the ride and only worry if your surgeon and doctors aren’t happy.

At 9 days post op you shouldn't be eating ANY of that. I was still on liquids then, although some had been able to go to mushy foods. You'll hurt your stomach if you keep eating like that. Go back to basics, review the rules for eating after the surgery, and follow them. You're able to eat that right now because nerves were cut during the surgery and you aren't getting the "I don't like this food, I can't tolerate it yet" signals.

Hi June 6 right here. ❤️🙏 My surgery went perfect and very little pain. With gas felt a relief tho... How are you doing with your stage Puree. I just started and going pretty well. Even tho sometimes I feel like when burping my throat is saying Ouchh 😭🤣

I've been stalled for 3 weeks. I contacted the dietician and had her look over my food logs on the baritastic app. She told me stalls can last a month, sometimes more. She went on to tell me I wasn't getting enough fiber. So, I bought some Flaxseed and going eat more fiber foods to see if that was the thing keeping me stalled. How many grams of protein and carbs are you getting per day? I'm curious, every doctor or nutritionist seems to have a variety of how they do things. I believe you had the sleeve which would be a different nutritional guideline than mine since I've had gastric bypass. It's frustrating to work on doing the right thing, only for a lingering stall. It has been getting really hot in Oklahoma. Mid to high 90's. I have a hot job as it is. Sweating all the time, I thought just by the heat and sweating I would lose a few pounds. It truly is a marathon

I have a feeling if your body is happy and healthy at 190, you will eventually end up at 190. But you may need to go lower first before you bounce back up. Or you may go lower and change your mind about where you want to end up. Maybe just focus on eating healthy foods, doing your usual exercises, and how you feel physically with health and energy right now instead of worrying about the number on the scale for the next few months? A lot of this last stage is just temporary transition that you have to let yourself get through to reach the final stopping point, wherever that happens to be for you, and I'm not sure it's all that easy to control, like flipping a start or stop switch. You'll end up in a good place eventually!

Sometimes I think they talk from a standardised sheet (like help desk support). There are good ones around though there are a lot that aren’t. Mine didn’t even weigh me & as a didn’t have to track my intake just took my word for what I ate. She did come out with some interesting & helpful tidbits now & again. I did a lot of my own reading & then would have questions to ask her & would ask for alternative food sources, strategies, etc. Looking back I guess I was advocating for myself & taking control of the appointment & the direction it went in. Maybe find a dietician vs a nutritionalist (a dietician is more qualified & specialised than a nut). And if they tell you to do or change something ask why & what are the benefits for you specifically not a generic justification. Good luck.

Interestingly, i just watched a medical program (hosted by the late Dr Michael Mosley) and a top UK gastro consultant said 2hrs is pretty average time frame for your tummy to empty of food. (His patient had delayed emptying - less than half after 3 hrs.)

For me, I live on 1100 - 1200 calories on non work out days and 1300-1400 on workout days. On my weight training day, I tend to go up to 1500 calories. I work out 5 days per week. I also have 2 rest days. My protein, fluid intake, carbs, healthy fats, and calories are all higher on workout days, but I still can't get anywhere NEAR 2100 per day. 1500 is really pushing it, but I only do heavy weight training once per week, so it's ok. For quite a while, my calories on non workout days were 800-900 or so and workout days were 1100-1300, depending on what workouts I was doing that day. As time has gone on, my calorie and food intake has increased, but I still stick to the rule that I eat until I'm not hungry anymore, not until I'm stuffed. It's normal for our stomachs to hold a little more and our calories to increase as time goes by. What's important is to be selective with where those calories and carbs come from, not to overeat, and to be mindful of moving your body and getting in enough fluids.

I think in the last 2 years I talked to my nutritionist 3 times. And that was because I had to. It was included with the surgeries and she worked in my surgeon's office. She's nice and helped me come up with some cool recipes, but that's really it. I stayed mostly within the surgeon's dietary recommendations, but as time went on, I learned what my body likes and dislikes. For example, I'm extremely sensitive to carbs but not at all to sugar. I still stay away from sugar for the most part, but I'm not afraid of it like I was. I won't turn something away if it has sugar, but I typically go sugar free as much as I can. As for carbs, I use to do keto, so I was ok with low carb meals (I would have maybe 60-80 carbs per day). Now, though, I can't have more than 25 without feeling sick. On heavy workout days, I tend to go higher (45-50) but I pay for it because, again, I'm SUPER sensitive to them now. I respond well to high protein, moderate healthy fats, and high fiber foods. I'd say just do what you're doing, ignore the nutritionist, and keep kicking ass and taking names. You're doing AWESOME, so don't worry about the rest of it.

9 days out is probably a bit early to be eating those types of foods and if you are making it with mayo you probably aren't setting yourself up for success

Keep in mind that most nutritionists, it's their job to tell you to stay within certain limits that were decided by prior care teams who-knows how many years ago, based on individuals who could be much different than you. Those limits may be absolute BS, but they have to cover their own ass and give you these 'healthy guidelines'. In my care team, I have three different nutritionists I've seen so far. One of them seems very open, very with it, and all her advice so far has been really helpful. The other two have been absolutely useless. (Ironically, one is constantly looking at my food logs and saying things like "and where do you see that you could have added more protein here" even though I'm usually already in the 80-100g range -- and I DO NOT work out) For what it's worth, I think you're doing exceedingly well. Every time I see you post around here, I pay attention because you really seem to be in tune with your own body. If you're not having any protein over-consumption symptoms and your labs are good, I would take what's useful from the NUT and throw the rest away. (Are they sending you for bloodwork routinely, or has that fallen through the cracks too?)

Agreed, your temper-tantrum-toddler-tummy is likely to go back and forth on things. The slower you eat, the easier it'll be to tell when something is even beginning to irritate your insides -- hopefully so you can stop before it leads to cramping or other nasty symptoms. For me, the transition from purees to soft foods was (and still is) a bit of a battle. I couldn't handle tuna or egg salad (unless it was completely pureed with greek yogurt / light mayo) until... uh.... well I'm 12 weeks in and I still can't? LOL, my body gets angry at anything not exceedingly moist, so canned fish and any egg other than poached just won't go down. Mayo and yogurt have been fine though. Anyway, whenever you run into digestive issues, just take a step back. Eat some things you know you can handle for a few days, and try again -- or try a different method of prep. I've found that steaming most of my foods (even found an awesome microwave steamer) helps keep them moist enough 8/10 times. Healthy sauces or dips are your friend. Don't rush yourself, you'll be eating more satisfying textures soon enough. (I've also found that for egg salad, if I puree half of my serving and then hand mash the other half, the consistency changes enough to give me less problems. I also throw in some mashed avocado and more greek yogurt than is probably needed.) (Have you tried egg drop soup? You beat an egg or two, and drizzle that in a spoonful at a time to simmering / lightly boiling broth. Simple, but can be really satisfying.)

That's wonderful!! You did it!! How is it going? Still keeping up with the vitamins and hydration? How frequently would you say you use the protein shakes as opposed to eating mechanical soft foods, etc? I'm trying to figure out how many I ought to plan on needing for the weeks up to and after my surgery at the beginning of August.

When I had my initial sleeve surgery, my kids were 24 and 15 and my granddaughter was 1. None of them had ever seen me thin. I was 240 pounds when I had my son and his first real memories are from when he was 2 and I weighed 270. When I had my daughter, I was 315 pounds and her memories are from around 3 years old and I weighed 340. My highest weight, when I had my initial consultation, was 421 pounds. I lost 33 pounds pre-surgery and I was 388 on surgery day. I knew I had to be open with them, so I just came out and told them the truth. I went over my goals for health, getting off medications, increased mobility, weight loss, etc... They were both surprised but really happy for me and supportive. Now my kids are just so proud and impressed with not only my weight loss, but the improvements I've made with my health, my overall fitness (one of my son's favorite things to do with me is go on hikes now). My granddaughter only knew me as 421 pounds. She's 3 now, so it's taken her a little bit to get use to me being thinner (she lives in Arizona and I'm in Colorado, so she doesn't se me a lot, so the changes are more dramatic for her). I'm glad I was open with my kids, because it taught them about the real struggles with morbid obesity, the tools available, and they saw first hand the changes that have to be made, the relationship with food that has to improve, and the work that has to be put in. My son said he always looked at the surgery as a way for someone fat to be lazy and take the easy way out. Now that he's seen what it REALLY takes, his whole opinion changed.

As always @ms.sss Thank you for the compliment and turning my focus to food (porn) 🤣

i echo @GreenTealael thoughts about being a good friend by expressing your concerns in a kind, non-judgmental way. The proverbial ball in her court now. btw, @ynotiniowa, @GreenTealael your knowledge, intelligence and post-writing eloquence is just as satisfying as food porn.

I am so glad that you made this decision for yourself, sometimes it is the hardest thing to do. I remember getting to the point where I just shut myself indoors and I couldn't face going outside, and I also was in so much pain just from short walks. There is always a turning point isn't there! Super proud of you and all you have achieved and that you are feeling so much better already. I only just started eating 'proper' food again as of two days ago and it is surreal to be chewing again, and a bit scary! But damn food tastes good again 😂 You got this ❤️

Okay here we go. 1: Pre op stats 91kg BMI 35 2: Surgery Gastric sleeve 3: Lowest weight post surgery 48.5kg BMI 18.7 at about 18 months. 4: Maintenance weight 48.5kg. Stayed there for about 18 months when I suddenly increased to about 51kg. Realised I wasn’t absorbing my HRT med after my gall removal. Changed my meds and my weight slowly settled at around 49kg after another 18 months. The last 6 months has seen me back to 48.5 again though I was 48.2 this morning. Strange is I actually eat about 300 calories more now (last 2+ yrs) than I did when I initially stabilised. 5: Fluctuation Initially my fluctuation was exactly 1kg so 48.5 - 49.5. Weird I know. It’s been more 700 - 800g the last 18months so very narrow. 6: Methods to maintain & what worked or didn’t work. Work out a sustainable way of eating which doesn’t restrict or limit what you want to do & how you want to live your life. (I know I say this a lot but it’s worked for me.) Still be flexible with your eating style. Don’t be afraid to make changes: different foods or food types, frequency, etc. If it works & you can still maintain great. If it doesn’t drop it & try something else. I don’t enjoy traditional exercising. No gym for me, running miles or getting sweaty. Around 18 months ago I started my exercise snacking (stretches & using resistance bands) habit. Not to burn calories but to regain flexibility & to support my back. Muscle toning has been a bonus. I enjoy it, it’s easy and I do it or a variation every day. 7: How my life has changed It’s just easier in a whole lot of little ways & other things are much sweeter. Yes, I work at maintaining. I’m more aware of what I put in my mouth, its nutrient value & how much I eat but a lot of this is second nature/habit now so not as much ‘hard’ work anymore. Generally I feel more confident though I wouldn’t say I was lacking confidence before. I’m honest enough to say I’ve become more vain though I was always conscious of how I presented myself to others. It’s just a lot more. Just ask my cosmetic physican - LOL! 8: Cautionary tales & words of wisdom Always advocate for yourself. Not happy with an answer ask more questions, for more testing &/or a second opinion. Do your own research & go back with more questions. Be honest. Ask for help. Be flexible. Make the best decisions you can in the situation. Don’t compare yourself to others. Don’t beat yourself up if things don’t go the way you thought. Things/life happens. It’s how you pick yourself up & move forward again that matters. Find what works for you in regards to how & what you eat, what activity you do & so on. Research, cherry pick across many strategies & plans, test them out & adopt those which work for you. There is no one right way just what’s right for you. This journey isn’t a straight, flat road in one direction. There’ll be hills and valleys, rugged mountains & deep, wide rivers. There’ll be blind corners & round-abouts. You’ll face detours, delays & road works. Your destination may not be where you initially planned but it will be a wonderful, amazing & far better place to be than where you were before you started. And there will be many other fabulous destinations ahead of you.

I used to describe my tummy as a fussy, petulant temper throwing 2 year old. Likes this, not that. Liked this yesterday but not today. Ate this much yesterday barely can eat half today. Your digestive system has gone through a lot in the surgery and it’s going to take some 8 weeks to heal. There’s something up to 12 inches of sutures & staples holding your tummy together. It’s going to be sensitive to certain flavours, textures (& smells for some). Think of that wound being on your arm & how it would be sensitive to different temperatures, different pressures, it may sting, cramp, spasm, etc. as you move about. Same with your tummy you just can’t see the wound. And sometimes your tummy simply isn’t ready to eat some foods yet even if your program says you can. Go slowly. If your tummy doesn’t tolerate something it doesn’t mean you won’t be able to eat it in the future. Your tummy may not like mayo now (too rich or acidic or sweet 🤷🏻‍♀️) but in a couple of weeks it may be fine. It sometimes is challenging to find foods your tummy will tolerate at first. You may find you’re eating the same 2 or 3 things for a couple of weeks at a time. I ate a lot of yoghurt, runny instant rolled oats & runny scrambled eggs in the puree stage. Even had baby food twice to break the monotony. By solid food I was able to eat a lot of things.