http://www.wlshelp.c...ve-gastrectomy/

I was reading some Pub Med articles on the sleeve and I found one on a conference that was held in Florida which was recently published. At the conference 25 international bariatric surgeons were questioned about Best Practices for the sleeve. These 25 drs were identified with the most experience performing VSG (about 13,000 patients among them) The above is a link to an article that is easier to understand that is a summary of the information gathered from these surgeons at this conference. Among the highlights discussed are bougie size, complications, etc. For example, 100% of them agreed that patients should not have solid food for the first 2 weeks.

You can read the abstract and the full original article if you click on the link below

http://www.soard.org...0764-7/abstract

which is the official journal for the American Society for Metabolc and Bariatric surgery

What an interesting article--Thanks so much for posting the link.

interesting. my surgeon used a 40 bouge. he said they found difference when compared with 32 bouge in terms of weight loss, but there were more complications with the smaller bouges. also I was told I could start solids like mushy food (yogurt, cottage cheese) right after I left the hospital.

That was very interesting. The only thing that really surprised me was the discussion around leaks found after 6 weeks. I thought that pretty much all leaks happen wihin the first 6 weeks.