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Who Was Your Gastric Sleeve Surgeon



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My surgery was on March 23, 2015 at Roanoke Memorial in Roanoke, VA. My surgeon was Dr. Lucktong.

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Thanks for all that info. Wow, most people would have never noticed most of the things you did unless they were a nurse. I would be so nervous I really wouldn't think about # 1 and #3.. maybe #2. I was talking via email to a nurse who works for Dr Alvarez in Mexico- can't recall the city but I know someone who had her sleeve done by him. Anyway, I explained to the nurse that 15 years ago, when I was 35, I had a DVT and PE that put me in the hospital for a week and it was also found at that time that I had Factor V Leiden in my blood- an inherited clotting disorder, basically. I had taken a long plane flight among other risk factors as well. Anyway, that was 15 years ago. So, a hemotologist had me taking Coumadin for the next 10 plus years. I kept going back to see what the latest research said about whether I needed to stay on it since Factor V Leiden is relatively newly discovered I guess. Finally I saw another hemotologist, she tested me again, took my whole situation into account and took me off. I have taken only a daily baby aspirin since. Meanwhile, I have had one surgery since- a total knee replacement in 2008. That surgeon was not concerned about my history and the surgery was definitely needed and a success.

So, after I put all of this in an email to the nurse, she quickly said I was no longer a candidate for any surgery with Dr. Alvarez. I was crushed but confused still. I did have concerns anyway about taking a long plane flight back to GA and maybe that factors in to his decision, no pun intended.. Since then, I have spoken with nurses for two different docs in the US and they both said they didn't believe my history would rule me out, that I would simply need to get special clearances. I am going to an informational seminar tomorrow here in the Atlanta area with one of those doctors- Dennis Smith, MD. I would like to hope I can still do this! We shall see. Thanks for your post!

My surgeon was dr. Ponce de leon in Tijuana Mexico, I had a wonderful experience! My coordinator was Trish and my surgery took place at the INT Hospital and I stayed at the Lucerna Hotel for two nights, two days after my surgery. I highly recommend Dr. Ponce! My journey is on youtube including my surgery if anyone is interested. If you have any questions please feel free to message me! Good luck in your journey!

Where can i find your videos.. TIA

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Dr. Andrew DeWitt @ Princeton Baptist Medical Center.

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Dr Stephen Blamey @ Cabrini Hospital /Victoria AUSTRALIA. Excellent care from Stephen for the many years i have known him. We initially met 2009 and in 2010 he was the surgeon i chose to be banded with. He removed my band in 2014 due to complications and i had the vertical sleeve gastrectomy done by Stephen 10 weeks later. I fully entrust my life with this man.

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Dr. Alejandro Gandsas, Anne Arundel Medical Center, Annapolis, Maryland 12/17/14

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Dr. Camelo Ramos in Mexico. Amazing experience! Will recommend to everyone I know!

Edited by nsynurse

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Dr. Aaron Hoffman, chief surgeon, from Buffalo General Hospital's Center for Minimally Invasive Surgery performed my surgery on 12/22/2014.

This fully accredited bariatric program at Buffalo General is a Center of Excellence, meaning all aspects of the program’s surgical processes are closely examined and data on health outcomes are collected. Their statistics are outstanding!!!

It was understood from the very beginning that I had to do MY part of this process...surgery alone would not solve my lifelong weight problem! I was ready to make the commitment. I was completely confident in Dr. Hoffman's experience and statistics, the Center's exemplary standards, and the entire team at BGH.

I would highly recommend Dr. Hoffman!

Edited by OhSusannah

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Dr. Tarek Waked

Salisbury, Md.

He is moving into a new office soon but has a Facebook page. He is so good I let him operate on my spouse too.

There are a couple of other bariatric doctors in the area. I have met them briefly. Their approach is much different and I don't think we would have gotten along well. I do better with a coach instead of a drill sergeant. Only my opinion.

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@@funcatch hi! my doctor is also going to be Eric Dutson at UCLA!

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My surgeon was Dr. J. Lopez from Bariatric pal, they gave a great deal, 3,899, but what I liked the most is the quality of their service, so humble and human, you feel like a friend in their house, the hospital where they performed my surgery was SANTA FE CLINIC.. nice and clean!!!

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Hi Kelli,

I am scheduled with Dr. Teel on July 28th. I just switched to him in April due to my insurance requiring a Center of Excellence. I'm glad to hear you were were very pleased. Can you tell me a little about what to expect for my pre-op prep?

Alicia

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My surgeon will be Dr Mauricio Gutierrez at Trinity Medical in Tijuana, he comes highly recommended and his coordinators are wonderful ! :)

Wendie, have you had your surgery yet? If so, how was your experience with Dr. Gutierrez and his staff? Thanks!

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dr luu in chicago at rush hospital is the only specialist in vertical sleeve. the hospital was very nice and the staff were excellent. i only recommend him.

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    • 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.
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