:ohmy: Hi everyone!

My name is Steve and I am 4 1/2 weeks post-op VSG. I have lost (as of Monday) 36.5 lbs and for the most part am doing well.

Here is my story:

I have been having problems with, what I like to call, "Cappuccino foam" and acid.

I was progressing well, and had ever started exploring some soft, but more solid foods last weekend with terrible results. Nausea and vomiting. After a couple attempts, I backed off back to puree, but am still having problems with the foam issue.

Let me back up a second as well. My doctor prescribed me liquid Zantac for the acid, but my problem was that late in the day and early morning I was having huge acid explosions and was basically being burned up from the inside. My remedy for that was to start weening myself off the Zantac to allow my stomach to begin regulating its own acid production, which worked for a few days, with the exception of some late-night acid reflux. The flip side was that my foam had backed off to almost nothing. Well, the late-night acid was starting to be a drag so I started taking the Zantac at night only which helped, but (in retrospect) threw my body into a tizzy.

That was about the time I was 4 days from solids and started experimenting, because I wasn't connecting some of my problems with the Zantac to the food. In any event, my stomach has been very touchy since last Friday, and when I saw my doctor on Monday, he was irritated and assigned me two more weeks of puree and Zantac three times a day to combat the in-between acid. I am sticking to the plan, but now the Zantac is giving me copious ammounts of foam, enough to start my own Starbucks.

I am having to drink hot tea before every meal, just to get puree down.

Here are my two questions:

1) Are there any tricks other than hot tea and ice chips to knock down the foam or stop/slow production?

2) How long does the acid overproduction last, and how long is typical to stay on antacid?

Just an update:

Wow! One full day on the right tummy meds and it is like night and day! 2 days ago I was miserable, barely choking down puree with a nausea/acid/foam nightmare, and now (after one day on Protonix) I am full of energy, ate egg beaters and roast beef hash for brekky and refried Beans and a little shredded chicken for lunch and I am going strong!

I will be sure not to overdo it, but you guys saved my bacon! Thank you so much for your advice!

Steve, I am so pleased you are feeling better, that is wonderful news.

That is so cool!

Thats great Steve, I am four months out and I still get the foam. :scared0:

Where is that ricotta recipe posted? I can't find it. I tried the one that is just ricotta and you bake it and put sauce over it, but I do remember reading one that had sf pudding mixed in it.

Where is that ricotta recipe posted? I can't find it. I tried the one that is just ricotta and you bake it and put sauce over it, but I do remember reading one that had sf pudding mixed in it.

Here you go -- I saved it in word so I'd be able to find it easily!

1 15oz container of lf ricotta

1 small tub of ff cool whip

half packet of sf Jello cheesecake pudding mix

half packet of sf chocolate pudding mix

combine - set over night - YUM

Just an update:

Wow! One full day on the right tummy meds and it is like night and day! 2 days ago I was miserable, barely choking down puree with a nausea/acid/foam nightmare, and now (after one day on Protonix) I am full of energy, ate egg beaters and roast beef hash for brekky and refried Beans and a little shredded chicken for lunch and I am going strong!

I will be sure not to overdo it, but you guys saved my bacon! Thank you so much for your advice!

That's awesome Steve so glad you're feeling better - will make eating and afterwards much more pleasant. Aren't we all just wonderful here? (and modest too)!

Thanks VA. I have all the ingredients except for the ricotta. Darn. I was just at the store today too. I don't grocery shop very often these days either.

I'm thinking he meant the spinach baked ricotta, cause you dont bake the cheescake one. the spinach recipe is:

1 15oz. skim ricotta

1 pkg frozen spinach, thawed and drained well

1 pkg shredded parmesean cheese

marinara sauce (optional)

Mix the ricotta, spinach, and 1/2 cup parm cheese in a bowl. Place in baking dish. Sprinkle with another 1/2 cup parm cheese. Bake at 350 degrees until golden brown and bubbling (about 30-40 minutes). serve with marinara sauce if desired.

Yummy!

That's the one I ate on mushies.

Where is that ricotta recipe posted? I can't find it. I tried the one that is just ricotta and you bake it and put sauce over it, but I do remember reading one that had sf pudding mixed in it.

Yeah, that is the recipe I was talking about!

Although, I altered it and did a combo between that one for the veggies and Eggface's one from her blog.

Hey Steve...how is it going? I experience this today and read your post. I started thinking what I had done differently and I forgot to take the Pepcid Complete....I was hope that was the issue. :svengo:

Hey Steve...how is it going? I experience this today and read your post. I started thinking what I had done differently and I forgot to take the Pepcid Complete....I was hope that was the issue. :svengo:

It is going swimmingly! I went from a miserable wreck, afraid of eating anything to being back on track moving well into solids (which is where I should be). Walking every day between 3-5.5 miles and experimenting with foods to see what works and what makes me feel wonky. Getting the right amount of Protein is still tough, but a trip to costco has helped. I am doing Muscle Milk Light with a Babybel light (cheese round) for Breakfast during the week (I added the cheese, because the shake doesn't hold me for for very long and the cheese extends that to about 3-4 hours.), I tend to experiment with foods for lunch, another muscle milk at about 3 and then a light dinner before my evening walk.

Also, eggbeaters scrambles are my savior, and a safe high protein go to, mixed with fine-diced chicken breast and spinach or whatever I have around.

As far as the foam and slime issue, it happens rarely now and is usually my fault for eating too fast or not chewing enough.

I am missing veggies something fierce and am going to start experimenting more soon.

What's going on with you?

Hi Steve...

First off congrats on your weight loss, and sorry I didn't see this thread sooner... I too had it BAD!!

Doc put me on nexium at my first visit after surgery.

It's a small world... I use to live in Cally too.. I started out in Monrovia, then we move out to San Bernardino County to Montclair.

glad you're feeling better, sounds like you're on your way!! G'luck!!

And thank you VA and soonto be skinny for the recipes!! Gonna give them a try!!

They sound Yummmmmy!!

You're welcome - hope you enjoy them. I used to live in SoCal too -- grew up in Anaheim until my dad lost his mind and took a job in Connecticut~lived there for 2 years and then moved to Indiana ... lived there up until 13 years ago when I let my (ex)husband convince me to move to Las Vegas. And here I am ...