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So Irma has opened my eyes to the gaping hole in my meal Prep Armor. Whats 4 days right I mean I lived 43 years eating that way right, Wrong those 43 years almost caused me not to make it to 44. I am not very Tech Savvy but I plan to compile everyone's favorite Healthy Hurricane Food choices and Make it available on this Post. With Coolers that hold Ice 7-10 days not all items have to be non perishable. So to start off the list i will put some of my Favorites. Almonds Cocoa Covered Walnuts Protein Shakes Lunch Meat and Cheese Rolls Pickles Pickled Eggs Keep adding to the list...

I really had to look around the site for it, but here it is (hope it's okay I'm posting it--if not, please let me know and I'll take it down). I would urge others to check the site, though, because there are a ton of tasty sounding recipes there! ************************************************************** Simple Chicken Salad Prep Time 10 mins Total Time 10 mins Very popular chicken salad recipe. You'll wonder if this will be bland and tasteless with just few ingredients, but I promise you, it won't. Super flavorful and extremely easy. Course: Main Course, Salad Cuisine: American Dietary Consideration: High Fat, High Protein, Keto, Low Carb, Low Sugar Cooking Style: No Cook Ease of Cooking: Pour and Cook, Under 30 Mins Recipe Type: Chicken, Salads Servings: Ingredients 4 cups chicken breast 1/3 cup mayonnaise 1 cup celery thinly sliced 1/4 cup almonds sliced 1 teaspoon salt 1-2 teaspoons pepper Equipment Kitchenaid Stand Mixer or Cuisinart Food Processor US Customary - Metric Instructions Place cooked chicken meat in your Kitchenaid or other stand mixer. Use the paddle to shred the chicken. Do not skip this step! This is the key to why this salad is very creamy, moist, and just delicious. You can do this by pulsing in a food processor as well. This step is critical to finely shredding the chicken Mix in everything into the chicken, and eat. No really, it's that simple. Here's the link to the site I used: https://twosleevers.com/

Well, keep in mind that many of them are aiming for 1800 or 2000 calories.. which means adding another 8 TABLESPOONS of added fat! Lol! Yum.. keto sounds delicious! Fat is my favorite.. .... .... at least always used to be... Hmm.. on second thought, I don't think it's as good anymore... I don't DISlike it.. I just don't crave it. (Guess I'm still transitioning my brain to the then/now.) Btw..For the sake of accuracy.. I attributed all the calories in nuts to fat. Nuts also have some protein and carbs, so just wanted to point out that my numbers are just rough estimates.

I did not have cracked heels but my feet were rough and I would get a thick callous on the pad of my feet. My feet stay almost baby soft now. Keto overall made my skon great but the feet is just because they are now carrying around an entire extra person all day.

Thanks guys! I hope you are all right! haha! @Berry78 Gosh I your reasoning and math skills too! IKR on the fat and so little makes so many cals! I often used to look at people who were doing keto and some of the young ones were adding fat EVERYWHERE! And I'm like, you know, you really don't have to do that...cuz you're gonna hit keto numbers just by the fat in the meat, nuts, and dairy.

Well, let's look at this from the body's point of view You're a caveman that has just entered a period of lean times. After the first few days, your hunger goes down because if you are too miserable, you won't be able to function to go find more food. But, then when you do find more food, then the hunger comes back, reminding you that you need to eat more to catch back up on those nutrients that were lacking. The other part of this is after a period of weight loss, the body slows its processes down so you don't starve to death. Metabolism goes down, hunger goes up, etc. Since the weight loss has slowed, this is probably happening too. It's true that if you eat so little now, the surgery won't give you the big losses up front. The good news is, though, that it should still reset your set point, so that these losses that you've made now can stick. I'm glad you've introduced vitamins. We don't get enough eating 2000 calories (on a SAD).. we absolutely can't get anywhere near enough eating less than half that. In the meantime, if you want to stay keto, that's fine. Eat LOTS of colorful veggies, and enough meat and fat and nuts... put it this way.. 80g protein is only 320 calories. 25g carbs has 100 calories. Non starchy veggies have virtually zero, so that means you need to be eating about 700 calories of fat. 3oz of nuts gives 540 calories, then you have room for another Tablespoon and a half of added fat (salad dressing or the like). This is assuming the protein sources are virtually fat free. Of course, there is no reason you can't be eating 1200 or 1300 calories now, which would take care of the fat in the meats. It's amazing how LITTLE fat has SO many calories! I mean seriously? 3oz of nuts, the fat in the meat, and 1.5 tablespoons of added fat equals 900-1000 calories?! AMAZING!

When I finally "first" decided to "do this thang" called WLS, I went on a super strict diet I called my "low everything" diet. I tried to mimic what it would be like from surgery day to post op of about 6-9 months. I could do it, but when I added food, I just could not stick to a 1cup total quantity per meal. I was super starving at that point--so I added more volume to fit within my calorie ranges. I'd been doing this crazy diet without taking proper supplements, and without my docs approval. And so fast forward almost 3 months and I met my surgeon for the first time. Well, to put it lightly, she was a little concerned. At the time I was still bouncing between 400-600 cals per day and losing next to nothing. I was sooo exhausted feeling (and I'm keto adapted, so that really shouldn't be happening). She told me that if I didn't get my pre-surgery calories up to at least 900-1000 cals/day that I may not have much help from surgery and that I most likely wouldn't experience that big bounce of initial weight loss. Sorry for taking the scenic route in this story. So, to make her happy, I slowly started adding back 100cals every 2 weeks to get to the 1000cal/day threshold. At 600 cals, I was pretty happy with VERY VERY little hunger. Some days I would have hungry, hungry hippo days and would overeat protein, but would still basically manage to hit 600cals or only slightly over. But for the most part, food was just a non-starter. I felt tired of course, exhausted, but not hungry for the most part. Since that first appointment, I was low in thyroid and B1. I've been on a thyroid supplement plus 100mg B1 and taking a multi Vit, Vit D3, calcium, and magnesium. I'm feeling much more energy (for the most part--still have dog-tired days, but it's better), BUT! Now that I've hit 1000cals/day, I've barely lost any weight in the last 11 days (-1.4lbs), and I'm a Starvin' Marvin! I could eat all the time. I'm back to thinking about food a LOT. And I'm having trouble making my protein stick in the 60-80g per day range (complete proteins). Do any of you have the problem that the more you eat, the hungrier you are? Or the earlier in the day you eat, the more you want to eat all day? (Oh, I also have Syndrome X, which is the post-meno version of PCOS with severe insulin resistance). TIA! (Here's a MFP for today's prospective food.)

Hi everyone! I'm going thru the process to get GBS so I'm wondering I've been following a lady who has had gastric bypass and after she was released to eat regular foods she is eating a keto diet which is high in fat high in protein low in cards... which I think is another term for Atkins diet?? But won't all the high fats upset your pouch and put you through dumping? Any thoughts?

I'm a foodie, trying to be a reformed foodie! I used to keep a low carb keto food blog and even with low carb eating, I wanted to still be able to immerse myself in food and meals and eating. Damn! I spent a crap ton of time thinking about food, shopping, preparing, then talking about it! Then a light bulb went off for me! Now I seek to MINIMIZE the amount of time I have to think about food, shop for it, prepare it, etc. I'm happy eating the same 2-4 things for breakfast and lunch, day in and day out. I do still appreciate variety for dinner, but instead of thinking in terms of "how much" of xy or z I can have for that meal, I think of how "little" I can eat to satisfy my immediate hunger. I also used to want complex, multilayered meals packed with yumminess. Now I want to KISS (Keep It Simple Stupid). I focus on bare naked lean meats/proteins and some low glycemic veggies (maybe a salad too), and only TINY amounts of low glycemic berries and fruits in very limited quantities. It's a total paradigm shift that makes meal planning a piece of cake. I basically use a garanimals system for food ingredients. That way you can mix and match your dinner. I keep our most favorite veggies on hand--some of them prepped. If you don't like chopping things, you can buy bags of frozen chopped onions, peppers, and chopped/sliced frozen veggies that will allow you to pull out a few ounces at a time for each meal. At the beginning of the week I will decide what proteins we will focus on for dinners that week and then will cook them: grilled chicken breasts or George Forman chicken breasts, grilled sirloin or flank steak, venison, ground turkey/onion/spices, turkey or chicken meatloaf muffins, etc. I will usually pick 1 meat, 1 fish/seafood, and 1 ground meat to cook for the week. I also keep some low calorie/low carb/low fat sauces on hand (cuz I stay at a specific caloric level each day, so I've found some low/no sugar prepared sauces that add variety without breaking the bank and with "fairly" innocuous ingredients). By doing it this way, using pre-prepared ingredients I can quickly "customize" a meal on the fly that only takes about 5-10 minutes to prepare. The most I do on any day for dinner is cook a veggie, make a salad or cut up an avocado and tomatoes, and warm up a meat (some days I do a tiny bit of sauce and cheese on it--other days I just keep it simple with plain meat). I feed 2 adults this way. And because of this, my exposure to food and temptation and food thoughts has gone down so much--so has my appetite! I struggle to get in 1000cals per day pre-op per my surgeon. I'm actually now working to get to 1200cals/day pre-op and it's rough! Because I don't eat any junk (the biggest junk I might have is pork rinds with something), and concentrate on very small 3oz portions of cooked lean protein and low glycemic veggies--it takes a LOT of food to get to 1000cals! I wouldn't say the pre-op weight is flying off of me, but I've now lost 50+ lbs since May3 and am having my 2nd appointment with the surgeon on Monday. I will have lost about 19 of the 25 lbs she wants me to lose before surgery in 6 weeks. So planning and prepping works and really helps meet goals. Hope this helps. Sorry for being long-winded!!

Coyote, I think that most nutritionists are well versed in diets based around meat as the main protein source. I think these are the nutritionists that work closely with bariatric patients. Low carb/keto diets generally are responsible for the fastest weight loss. It is not uncommon to lose 7 pounds per week on these diets. The goal for bariatric patients is to lose weight as safely, but as quickly as possible to stabilize whatever ailments or conditions that they are experiencing. Let's face it....A high carb, low fat diet is effective for weight loss, but it isn't as quick. Add to that, French fries, potato chips, and CANDY are all vegetarian foods. A lot of vegetarians (myself included in the past) eat highly processed foods that aren't healthy, and don't contribute to weight loss. I have met several overweight and obese vegetarians in my lifetime. If it is done correctly, meaning no or minimally processed foods and sugar laden foods, it can be a very successful diet for a lifetime. I have never been able to stay on a diet for more than a few months, but I was a vegetarian for a little over 3 years. The only reason that I left it was because I was unhappy at still being over 260 pounds. This was because I ate a lot of the wrong things. I should have been happy that my levels were all excellent, but I focused on weight instead. One thing that sticks with me though......My uncle died 2 years ago of brain cancer. He was about 6'0", and 175 pounds when he was diagnosed at 55 years old. We thought he was very healthy. He was a hunter, and heavy meat and cheese eater. One day, he started just getting tired, which was the reason he reached out to his doctor. Anyway, to make a long story short...He had stage 4 brain cancer. MD Anderson in Houston urged him to give up the meat, cheese, milk products and processed foods. They wanted him to do a plant based diet. He was told that he only had 2-3 months to live. On this diet, his tumor started to decrease. He made it another 2 years before he succumbed to the disease. He was tired of fighting, and so he stopped. I asked my aunt why they gave him the plant based diet to follow in the first place. She told me that they told her that the fat and sugar in his diet fed cancer cells. I don't know if this is a fact since this was 1 doctor that said that, but he is a highly respected surgeon at MD Anderson, so I have to take his word for it. I would listen to your nutritionist in the short term, because your life is in their hands. After you are out of the danger zone, I would do whatever you feel is best for you. I know I will.

Hey all. Haven't been on here much since my sx. Up until this past month I've thought myself to be kind of a model sleever. Logged everything, worked out 6 days a week. No bad foods, lots of water and protein. Steady loss each week without fail and no stalls. I've gone from 263 on sx day (11/10/16) to 186. For the last month though, I haven't lost a pound, and even gained (always would lose it and go back to that 186 though). I'm stumped at what it could be. Tried upping carbs a bit (I do a keto diet mostly) increasing water (I drink 80-90 oz regularly so increasing more hasn't seemed to do anything) and I eat 80-110 oz of protein regularly, and still stuck. Is my metabolism messed up? My calories are usually under 1100, and net carbs under 50. If anyone has any advice, let me know! My Nut wasn't much help; just said to wait it out. Is that the only thing to do? Thanks!

Hi, Im new here, this is actually my first post. I have CHAMPVA as my only insurance. I am also confused by what they mean by doctor supervised weight loss. I tried weight watchers, 21 day fix, keto, etc.. Ive been to a nutritionist a few years ago, but I didn't go to the doctor very regularly for them to "supervise" So I am also worried about getting denied. May I also ask what surgery you had?

Just because some people don't have carvings when eating complex carbs it doesn't mean others won't. And some might get dumping from something, others might not. We are all so very different. What works for some might not work for others. I can't stomach any legumes. Hello bloating, nausea, even vomiting. I can handle two. Peanuts and Chickpeas made into hummus. Others than that, they are a no go for me. The most important thing is to figure out what works for you. It can be keto, vegan, what we in Austria/Norway call "the common man's diet" (meaning a normal diet with carbs, fat and protein, little to no fast food. Basically what grandma makes every day). Don't follow a diet because it is a trend, follow it because it is right for you, and it's something you can live with. One thing, last time I was at my support group I was just over 4 months out, eating around 800-1000 calories. We talked about all the activity I was doing, and I was told that I seriously need to increase on days I'm very active. And I'm still in active weight loss phase. If I continued, I would slowly break down my body. I was told I need to add more complex carbs (I was doing 20g at the time) and more healthy fat just to get the calories up. Oil, nuts, avocado, seeds, especially flax seeds, I eat dairy, so I also added some more cheese. Is it hard at times, sure, but when I on days like Saturday, have 1350 active calories, I know 1200 calories in is not going to cut it.

Keto can be a great balance of meats, fats, non-starchy veg, the occasional berry, and full fat dairy. The unfortunate side effect that I found out is that because of the high percentage of fat (true, real keto represents about 100+g of fat a day), I had terrible stomach issues and dumping syndrome. I think the SCIENCE behind keto speaks for itself, and there IS a LOT of science out there. Tons of research has been done regarding Keto and cancer, diabetes, inflammation etc. I feel unfortunate that it's not an option for me, I have 2 non-WLS friends who have lost 75+ lbs each on it, and they eat a pretty nice balance of foods.

As posted on another thread: Ok, so a preliminary google search HAS turned up several books that coorelate DS and stool/body odor. Also several Bariatric practices mention the same. So, I feel comfortable saying that malodor is a relatively common side effect of the DS. What to do about it.. there were several references to dietary control. Carbs can cause it (that's a new one on me! There must be a fine line between being in ketosis (keto breath!) and too many carbs...), as can too much fat intake. Other than controlling diet, there are internal deodorizers, such as chlorophyl and devrom, that can help remove the odors. RNY doesn't result in odor issues as often as DS, but it can happen. It's the malabsorption component that causes it.

Ok, so a preliminary google search HAS turned up several books that coorelate DS and stool/body odor. Also several Bariatric practices mention the same. So, I feel comfortable saying that malodor is a relatively common side effect of the DS. What to do about it.. there were several references to dietary control. Carbs can cause it (that's a new one on me! There must be a fine line between being in ketosis (keto breath!) and too many carbs...), as can too much fat intake. Other than controlling diet, there are internal deodorizers, such as chlorophyl and devrom, that can help remove the odors. James, if you haven't tried one of those internal deodorants, you may want to give them a try. Apparently they can help breath too. RNY doesn't result in odor issues as often as DS, but it can happen. It's the malabsorption component that causes it.

If you have the money, the Optifast liquid diet is the easiest to follow. Everything you need, right there. But, it is expensive, so you might be better off doing 3-4 protein shakes a day, plus low sodium v8 or salad with fat free dressing. You can expect to lose 10-15lbs a month on the liquid diet. Alternatively, you can just do a ketogenic diet (moderate protein, high fat, low carb). It will have the same results. There are some websites that have lots of info and "how to's". Ultimately, for most of us, when we try to just tweak our normal diet, it just doesn't work very well. We have to throw it all away, and start with a clean slate. Going liquid or keto will do just that. Both diets have severely strict "rules".. so you follow the rules, and you'll have results. You'll do it this time, I know it!! Good luck!!

Okay, do you have time to elaborate? I've seen that many people go keto here post op and my surgeon never spoke against it. Not questioning you but if you have some feed back i want it. Sent from my SM-G950U using BariatricPal mobile app

Hi there...a week shy of 5 months post op RNY....down almost 80lbs. I will admit I am not taking my vitamins, water or protein like I should. I know...what a dumb f**k I am. I know. But I have started to take my liquid vitamins and my protein but did bad with water this week leading me to be SO constipated from Monday to today. All in all everything cleared out and I thought I was okay but the last couple of days I've been feeli my a sort of nauseas feeling and almost like indigestion but not fully since RNY...almost like a thick grease feeling in my throat. This is after I made and had about 3 oz of home made pulled pork. Since I am losing regularly I've been eating a keto inspired diet (including steak and bacon) am I wrong for this? I am going to make an appointment with my doctor but I'm leaving for Disney in 1 week...shoukd I just take the rest of the proposed prescription? Is it all lack of water? Please help, I'm nervous and d ont really want to see my doctor and have him tell me I'm failing Thank you Sent from my SM-G950U using BariatricPal mobile app

Hi there...a week shy of 5 months post op RNY....down almost 80lbs. I will admit I am not taking my vitamins, water or protein like I should. I know...what a dumb f**k I am. I know. But I have started to take my liquid vitamins and my protein but did bad with water this week leading me to be SO constipated from Monday to today. All in all everything cleared out and I thought I was okay but the last couple of days I've been feeli my a sort of nauseas feeling and almost like indigestion but not fully since RNY...almost like a thick grease feeling in my throat. This is after I made and had about 3 oz of home made pulled pork. Since I am losing regularly I've been eating a keto inspired diet (including steak and bacon) am I wrong for this? I am going to make an appointment with my doctor but I'm leaving for Disney in 1 week...shoukd I just take the rest of the proposed prescription? Is it all lack of water? Please help, I'm nervous and d ont really want to see my doctor and have him tell me I'm failing Thank you Sent from my SM-G950U using BariatricPal mobile app

I began keto the Monday after my surgery info session at the end of Feb. I have lost 65 lbs since then following the keto diet. My nutritionist didn't recommend it but she said as long as it was working I could do it. She wanted me to follow a high protein low fat diet. I stayed keto up until the start of my liquid diet, which was Monday 8/21. My surgery is 8/31. I questioned whether or not I wanted to have surgery since I was so successful with the keto diet... but I still have 100+ lbs to lose and I'm not getting any younger. I plan to stay low carb following surgery, eventually transitioning to keto if my body allows it. My labs have improved dramatically and I'm no longer pre-diabetic thanks to keto.

thanks, but i've known about ketogenic diets since around 2000 and have plenty of experience and knowledge about them. but i'm glad you're enjoying its current overhyped popularity as a leading sub-reddit. i will literally bet every last dollar to my name that you won't be able to eat a 80% fat diet and keep your blood ketones above 1.0mmol/L for a year much less the rest of your life. that is if it doesn't give you clinical insulin resistance long before you give up. i would presume you are getting bariatric surgery so that you can live a somewhat normal life, eating a normal healthy diet, and leave extreme and unsustainable diets like keto in the past. but apparently not. so.... have fun with that. p.s. - since you are keto-master, i'm sure you've read how the insulin hypothesis is dead by now. if not, get to googling. p.p.s. - your nutritionist and surgeon are not on the same team/office? another problem identified...

I've been following a ketogenic diet for the last 3 months and have been pretty successful. My surgeon originally wanted me to lose about 30 pounds and I have lost 25 and he has been happy with me so far. My nutritionist did not suggest keto, I kind of just took it in my own hands to follow keto instead of the high protein low fat diet they recommended. My main question here is, if you followed keto up until you got close to your surgery date what did you do when you got close to surgery? Did you go back to high protein low fat, or follow keto right up until the pre op liquid diet? I'm not sure what I wanted to do. My surgery isn't officially scheduled yet but I'm probably looking at early October. High protein low fat and actually eating carbs is going to be so weird for me and I'm afraid I'll gain or stop losing if I start eating carbs. I know it isn't likely but when you do keto for so long you understand. So please anybody with any advice or peace of mind to give feel free!! Tell me what you did when your surgery date got closer and if you began following keto at maintenance after surgery or if you did not go back to keto. Thanks!

I've been following a ketogenic diet for the last 3 months and have been pretty successful. My surgeon originally wanted me to lose about 30 pounds and I have lost 25 and he has been happy with me so far. My nutritionist did not suggest keto, I kind of just took it in my own hands to follow keto instead of the high protein low fat diet they recommended. My main question here is, if you followed keto up until you got close to your surgery date what did you do when you got close to surgery? Did you go back to high protein low fat, or follow keto right up until the pre op liquid diet? I'm not sure what I wanted to do. My surgery isn't officially scheduled yet but I'm probably looking at early October. High protein low fat and actually eating carbs is going to be so weird for me and I'm afraid I'll gain or stop losing if I start eating carbs. I know it isn't likely but when you do keto for so long you understand. So please anybody with any advice or peace of mind to give feel free!! Tell me what you ate when your surgery date got closer and if you began following keto at maintenance after surgery or if you did not go back to keto. Thanks!

I haven't hit goal yet.. 35 more lbs. My surgery weight was 231, today I'm 195 and losing gradually.. Haven't really had any stalls yet aside from PMS.. I was pretty bloated for 6 days.. but other than that I'm losing steadily. I started the Keto diet in March before my surgery. I have continued it post op.. maybe that's helping? I'm not sure.