Jump to content
×
Are you looking for the BariatricPal Store? Go now!

High Protein/Low Carb


SMOKEY2112
Sign in to follow this  

Recommended Posts

Otay..so after we get to point where we are eating normal food after the surgery... we're supposed to do high Protein and low carb.. is anyone gonna kinda do Atkins and if so.. is it gonna be like the original one where you eat however much cheese, meat, etc... or are you gonna do a "lighter" version where you are watching the calories more?? Just curious what everyone is gonna do...

Share this post


Link to post
Share on other sites

This is where it is going to get tricky for me. I am not a huge Protein eater. In fact, I was a vegetarian for about 13 years. I am also the type of person that when I try to chew Protein about 20-30 times, I want to vomit. It brings back all sorts of bad memories of being a kid and crying at the dinner table because I didn't want to eat. LOL

Seriously, I believe that for the most part I am going to be relying on Protein shakes to make sure I get enough protein. I know that my entire eating lifestyle is going to change drastically. I won't really be able to eat a lot of the foods I like.

I would think that the Atkins diet (btdt) would work but I'm thinking you will be better off updating it a bit (like South Beach?). JMHO, of course.

Very good question. I'm curious to see what others are doing.

Share this post


Link to post
Share on other sites

btdt=been there, done that.

i'm not a veg. anymore but still not a huge meat fan. i will eat some chicken and seafood.

THat would be hard for me to be a vegetarian..:lol: but I can see your dilemna! Do you like Tofu and Beans...that's Protein.. What are alot of the foods that you like that you won't be able to have now?

I could live on just meat, eggs, and cheese..lol What is btdt??:unsure:

Share this post


Link to post
Share on other sites

I loved Adkins, except that eventually I'd just 'need' a hunk of bread, so I'm going to try sticking mainly to protiens, but watch the fat. We raise cattle, so I'm glad I'll still be able to enjoy a good steak after, since our meat is to die for ;) .

Share this post


Link to post
Share on other sites

I loved Adkins, except that eventually I'd just 'need' a hunk of bread, so I'm going to try sticking mainly to protiens, but watch the fat. We raise cattle, so I'm glad I'll still be able to enjoy a good steak after, since our meat is to die for ;) .

OMG Carol you are SOOOOOOOO lucky to be raising your own meat! I envy you! Do you just have cattle or do you have other animals too? Do you guys have cows so you get your own milk? YUMMY!! Raw milk RULES!:D

Share this post


Link to post
Share on other sites

I loved Adkins, except that eventually I'd just 'need' a hunk of bread, so I'm going to try sticking mainly to protiens, but watch the fat. We raise cattle, so I'm glad I'll still be able to enjoy a good steak after, since our meat is to die for ;) .

Still not banded myself but my daughter and son-in law have been for about a year. According to them:

Because they don't want you to drink anything 1/2 hour before or during or 1/2 hour after your meal to insure that the meal isn't just washed through meat density and dryness are issues for us to be aware of.

Fish is the easiest meat to take with the band, shell fish and shrimp/lobster next. Sushi hangs up in both of them so be careful with that.

Next is chicken moist dark meat is ok breast and wings sometimes causes problems cause it's denser and dryer. Leave the chicken skin on the plate it too can block in the stomach hole left by the band and besides thats where almost all the chicken's fat is. Turkey and other fowl pretty much follow the same guidelines.

Next is pork they introduced me to Mrs. Dash lemon & herb in the George Forman. 1st build up the front feet to eliminate the slope to the drain. Lay a sheet of aluminum foil building up the edges for a tray effect. Brush the Mrs Dash on both sides of 3/4" thick boneless pork loin chops and lay in a single layer on the Forman. Then cover them with another sheet of foil crimping them lightly together. cook for 12-15 mins. The meat retains more juices with the Mrs Dash cause it's salt free (Salt pulls Water from meat). They cooked it for us and it was yummy. One 2 1/2" x 4 1/2" chop will equal approx a 4 oz serving of protien. Do not expect a crisp chop it'd be too hard to pass anyway.

Last on the common meats is beef. Whole meat like steak and roast will tend to block the band leading to pain and or PB Productive Burp, Sliming (if something gets stuck or hangs up the body produes great quantities of thick saliva to try and wash it through if you swallow this then you are on a sure and fast track to expelling the meat into the toilet). They advised that meatloaf and ground beef are less of a problem but chew well and wait a minute or two between bites. This will be tough for me, I've always eaten too quickly and not chewed my food as much as I should have. It's one of those enforced behaviors brought on by the band and I truely hope I don't forget that when I get to eat.

Finally eat the protien (Meat, Beans Tofu) first then the veg,

They also served this as a meatless meal and they had no problems getting it down and it was very tasty too:

Crustless+Spinach+Quiche.jpg

CRUSTLESS SPINACH–MUSHROOM QUICHE Sodium Per Serving – 112mg Serves 6 as an entrée, 8 as a side dish This recipe was given to me by a vegetarian friend. It is so good and no one will ever

know it contains tofu . . . unless you tell them!

Optional - I add 2 level tablespoons of Oscar Mayer real bacon bits but it does increase the quoted fat and salt levels a bit.

1 tablespoon olive oil

1 tablespoon unsalted butter (This is also know as sweet butter)

½ sweet onion, diced

2 shallots, chopped

4 ounces mushrooms, chopped (about 1½ cups)

1 garlic clove, minced

¼ teaspoon dried basil

¼ teaspoon garlic or onion powder

¼ teaspoon dried tarragon

¼ teaspoon dried thyme

1/4 teaspoon ground black pepper

4 eggs, beaten, or ¾ cup egg substitute

8 ounces firm tofu

½ cup lowfat ricotta cheese

2 ounces no-salt-added Swiss cheese, shredded (about ½ cup) They used slices diced into small bits.

¼ cup lowfat milk

1 (10-ounce) package frozen chopped spinach, thawed and moisture squeezed out

teaspoon freshly grated nutmeg (ground spice may be substituted but flavor is not as intense)

Preheat oven to 350oF (180oC). Coat a 9-inch quiche or pie dish with nonstick

cooking spray.

Heat oil and butter in a skillet over medium heat; add onions, shallots and

mushrooms. Cook, stirring frequently, until onions are translucent, 3 to 4 minutes;

add garlic, basil garlic powder, tarragon, thyme, and pepper. Cook, stirring constantly,

until you smell the garlic, 1 to 2 minutes;

remove from heat and let cool slightly.

Mix together the eggs, tofu, ricotta, Swiss cheese, milk, and spinach; add to onion

mixture.

Pour into prepared quiche dish and sprinkle with nutmeg.

Bake in a preheated oven for 30 minutes, or until custard has set and top is lightly

browned. Cool for 10 minutes, then cut into wedges and serve.

NUTRITIONAL INFO PER 6 SERVINGS:

Calories 200

Fat 12g (Saturated Fat 5g)

Cholesterol 125mg

Carbohydrates 9g (Fiber 2g, Sugar 5g)

Protien 20g

Sodium 112mg

Hope this post is helpful but our doctor's and your nutritionist's will surely go over the warnings post op if they havn't already done so before the surgery.

Share this post


Link to post
Share on other sites

Creamy Dill Ranch Dressing over Chick Pea salad

1A244D64930972F9CE136DCA697.JPG

This recipe is from EatingWell.com

They say it's a side salad but I can see it as a mid day meal a serving is about a cup of food and that's about all we will be able to handle, for myself I would add a piece of thinly sliced ham, chicken or turkey breast from the deli. Those meat options are not included in the nutritional tables suppied in the recipes.

Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.

Serves: 10

Prep Time: 10 min

Total Time: 10 min

Ingredients:

1 small shallot, peeled

3/4 cup(s) nonfat cottage cheese

1/4 cup(s) reduced-fat Mayonnaise

2 tablespoon(s) buttermilk powder

2 tablespoon(s) white-wine vinegar

1/4 cup(s) nonfat milk

1 tablespoon(s) fresh dill, chopped

1/4 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

Procedure:

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Note: I don't have a food processor so I used my blender. I hand minced the shallot and put it in en masse with all the other ingredients except for milk. Don't remove lid while running to add anything! Turn it off, then add the milk and restart blending till smooth. It worked fine for me and the dressing came out rich and full bodied. The only problem is that the dressing, being freshly made wo/ preservatives, does not keep more than a day or two, but has a very nice lite flavor and is easy to make.

Nutritional Information

(per serving) 1/10th of mixture

Calories 19

Total Fat 1g

Saturated Fat 0

Cholesterol 1mg

Sodium 125mg

Total Carbohydrate 2g

Dietary Fiber--

Sugars--

Protein 2g

Calcium0

Try it over this Chickpea Salad for a light band friendly lunch:

This recipe was also from EatingWell.com

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill Ranch is great with it, but would also be good with a tangy vinaigrette.

Serves: 6

Total Time: 10 min

Prep Time: 10 min

Ingredients:

1 can(s) chickpeas, rinsed

3 cup(s) cucumber, peeled, seeded and diced

2 cup(s) grape tomatoes, halved (or cherry tomatoes)

1/4 cup(s) crumbled reduced-fat feta cheese

1/4 cup(s) red onion, diced (I substitute w/ sweet onion)

1/2 cup(s) Creamy Dill Ranch Dressing, see recipe above

Freshly ground pepper, to taste

Procedure:

Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl. Mix until coated.

Nutritional Information

(per serving) 6 servings Including Dressing

Calories 90

Total Fat 2g

Saturated Fat 1g

Cholesterol 3mg

Sodium 238mg

Total Carbohydrate 14g

Dietary Fiber--

Sugars--

Protein 5g

Calcium 0

Share this post


Link to post
Share on other sites

Thanks for all the info! I used to make quiches all the time when I did low carb before. I see alot of people mentioning fat... which is why I wondered if people who are banded follow the old school low carb way or if it's some new version..cuz from what I know of low carb/high protein.. fat content really wasn't an issue but I see people mentioning it.. is it because of what the docs told them, their own choice, or this is the low carb way they are talking about?

Share this post


Link to post
Share on other sites

Thanks for all the info! I used to make quiches all the time when I did low carb before. I see alot of people mentioning fat... which is why I wondered if people who are banded follow the old school low carb way or if it's some new version..cuz from what I know of low carb/high Protein.. fat content really wasn't an issue but I see people mentioning it.. is it because of what the docs told them, their own choice, or this is the low carb way they are talking about?

2724b.jpg

We need to be mindful of fat only because it is the most calorie dense food. However, some of the more essential Vitamins are only in fats. In the qieche 5 grams of saturated fat per serving is really very low. For example a 4 oz slice of Bon Appetit pound cake shown above has 430 calories and 24 grams of fat, 49 grams of carbs and only 7 grams of Protein. Notice that the calories and the fat are more than double the values for the same weight of quiche and it has more than 5 times the carbs. ( I showed that because I love those things) The choice of low fat swiss cheese helps keep it that way. This particular quiche was really good and even though it has onion and shallot and garlic those ingredients do not overwhelm the meal. The mushrooms can be white button or the more flavorful portabello's the choice makes no difference in the nutritional values. I made this when I got home from visiting my daughter and added the bacon, just cause I like it :D. Once you can eat solids again I am sure you will enjoy it.

Share this post


Link to post
Share on other sites

That cake looks good right about now..LOL and I'm not a sweets person. I'm gonna do some research and see what kind of low carb I'm going to do. Generally, things that are "low fat, Lite, fat free, etc" have more carbs than the regular things and sometimes more sugars if I remember correctly...it's been a while since I knew all sorts of information about low carb. I'll figure out what I'm gonna do.. What I wouldn't give for a piece of cheese right now!:lol:

Share this post


Link to post
Share on other sites

That cake looks good right about now..LOL and I'm not a sweets person. I'm gonna do some research and see what kind of low carb I'm going to do. Generally, things that are "low fat, Lite, fat free, etc" have more carbs than the regular things and sometimes more sugars if I remember correctly...it's been a while since I knew all sorts of information about low carb. I'll figure out what I'm gonna do.. What I wouldn't give for a piece of cheese right now!:lol:

You are absolutely right on the low fat ad scam a tad lower fat but more salt and more sugar mostly as high fructose corn Syrup. Getting away from processed foods as much as possible would be good. There are anecdotal indications that the obesity explosion was helped along by three main things since the 1950's Processed food (made with cheap high calorie fillers, read in SUGAR) the obscuring of what a normal portion size is by the Super Size Crowd and our increasingly sedentary workstyle. This dosen't absolve us of personal responsibility but it does make it harder to succeed. Well you and I and all the rest of us past, present and future bandsters are aware and working on the problem. As far as the food goes, I am planning to eat the foods I like and with the bands help control portions and avoid feelings of constant physical hunger. The mental hunger issue also has to be met square on and dealt with by honest introspection whenever it rears up, I think that this will be the hardest part. I am not going to go on any regimen that severly reduces or elimanates any food class such as carbs and fats. We all know that fad or trick diets don't work and fats and carbs satiate hunger. Like your desire for a bit of cheese most of which do have substantial fat contents. The real skill is balancing your nutriants and contriolling quantites while keeping physical hungar at bay. Sadly, up to this point, I have failed multiple times. None of us are deluding ourselves by thinking the band is a cure all and no work is required but the assistance of not being able to engorge ourselves like a bloated tick ready to drop off the dog will help :lol:. So I think you are doing it right by researching and knowing whats in the food you are about to consume and then making the appropriate choices. So easy to say but so hard to practice in our lives, I guess thats what the doctor means in the phrase " changing your lifestyle " :rolleyes:

So what are you eating now 3 days after the surgery? clear liquid or onto mushies? Are you healing up OK?

Share this post


Link to post
Share on other sites

Homemade Tomato Soup

Here's a nice low calorie low sodium Homemade Tomato Soup for you when you progress from Clear liquids.

This is a nice Soup with a little more flavor than the typical canned ones. Vary the consistency by changing the amount of Water or leave it our completely for a condensed tomato soup you can use in recipes.

Note the Campbell's condensed tomato soup has 550mg of sodium per serving (2 servings per can)

1/2 c Onion,Chopped

1/2 t Garlic,Minced

1/2 c Celery,Chopped

1/4 t Red Pepper Flakes

2 T Olive Oil

4 cups No Salt Added Tomatoes I used the diced variety (available canned in most grocery stores)

1/2 cup Water

Saute the onion, garlic, celery and pepper flakes in the oil until softened. Add the tomatoes and water, bring to a boil and simmer until vegetables are soft, about 20 minutes. Puree in a blender or food processor.

Yield: 4 Servings

Servings Per Recipe 4

Nutritional Facts per serving:

Calories 111

Total Fat 7 gr

Saturated Fat 1 gr

Polyunsaturated Fat 1 gr

Monounsaturated Fat 5 gr

Cholesterol 0 mg

Sodium 43 mg

Potassium 517 mg

Carbohydrates 12 gr

Dietary Fiber 3gr

Protein 2 gr

Start with the condensed option listed above and this makes a base for a nice mild spaghetti sauce. Just add to it 1 pound of cooked 93% lean beef add 4 oz can of mushroom stems & bits (drained), and one chopped and sauted bell pepper plus 1 T Italian seasoning allow to simmer on low heat for 30 minutes or more to marry flavors and serve over whole wheat Pasta. It's tasty, low cal and without added sugar and salt of store bought sauce. Because of the low salt it may seem a bit bland to the taste to some of us but if you usually salt your Pasta while cooking, you probably won't notice.

For us bandsters 1/2 cup of pasta with 1/4 cup sauce is a reasonable serving. (my banded daughter that that amount makes her feel full) Whole wheat pasta takes longer to cook, doesn't swell as much and is dense enough that it stays above the band long enough for you to feel full.smile.gif

You can also make Chili from it to substitute chilli powder (amount varies based on your taste but no less than 1 T) for the Italian seasoning and add 1 can of drained black Beans and one can of drained pinto Beans add Cheyenne pepper and jalapeno to your taste. As chilli should be hot and sweet 2 T of sugar is optional and not included in nutritional calculations.

Makes 8 - 1 cup servings

Nutritional Facts per serving:

Calories 240 Based on an average of 2 oz beans 2 oz beef per serving

Total Fat 12 gr

Saturated Fat 2.5 gr

Polyunsaturated Fat 1 gr

Monounsaturated Fat 5 gr

Cholesterol 61 mg

Sodium 300 mg

Potassium 517 mg

Carbohydrates 22 gr

Dietary Fiber 6gr

Protein 21 gr

This soup is a very versatile base.

Share this post


Link to post
Share on other sites

Sorry I've been MIA.. I'm in the middle of a blizzard here in Chicago.. maybe you've heard about it? :lol: Dude.. it's crazy here!! People have been on this highway road thing called Lake Shore Drive for over 12 hours stuck in their cars.. INSANE IN THE MEMBRANE!!

Otay.. I only had to be on Clear Liquids like 1-2 days after my surgery.. Monday was my day 3 I think and I slept most of the day..I was really tired.. I had a couple of protien shakes and I think some Tomato Soup. I guess I"m kinda doing my own thing cuz that's how I roll :D Yestarday I had some chicken and corn chower...I addes some shredded cheese to it..duh..lol and an Isopure and a berry smoothie.. Ya know.. seriously.. if everything was so set in stone with what your before and after surgery diet were supposed to be..then every doctor would have it all the same.. there wouldn't be so much deviation from the other.. so.. I figured if I stick to mushie stuff and chew alot.. SMOKEY will be otay! :D Today..I'll prolly have some creamy Soup and try to make a protien shake..I"m outta the RTD ones and I'm not going to the store.. so I guess I'll try to make my own..I have some protien powder. I'll try to keep it like that pretty much every day till my check up... I'm eating WAY less than I did before.. I was never really an emotional eater just an over eater and non-mover..:lol:

My staples are still pretty sore.. well, just the ones that are for the port.. those hurt..the rest are otay.

Thanks for the recipe..I love Tomato soup! I would make a grilled cheese and break it up and add it to my tomato soup.. SOOOOO GOOD!!!

I really don't eat hardly any processed foods...I rarely eat anything in a can besides like tuna, smoked oysters, pinto Beans, etc... that sort of stuff... I rather have fresh fruits and veggies.. and even my chese..lol I never buy those like individually wrapped slices.. I only get from the deli or the cheese section with all the blocks of specialty cheeses.. I love chese..LOL I miss cheese! :blink::lol:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×