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September Was Your Progress?



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Surgery Date: 9/17/12, weight before surgery: 430 lbs, weight as of 10/9/13, 256 lbs. 174 lbs GONE!!! I will say this, and it does make me nervous. I do have to eat A LOT more calories than is recommended for a man a year out from VSG surgery. Currently I eat about 1800-2000 cals a day made up of 5 small meals a day. I also work out 4-5 times a week and burn 400-600 cals each time I work out. If I don't at least eat 1800 cals a day I am 1. Hungry, and 2. stall with weight loss. The weight loss has slowed to about 1 lbs a week now. I still can only eat limited amount of food at each meal, but I'm worried that because I eat so many calories that I could gain weight back (not to mention fall into old habits). Have any of you had these experiences as well?

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bigchris, yes. im still trying to find what works for me, i havent lost wieght in over 6 months. i just did a cleanse and lost 4lbs hopefully with the detox i will start losing again.

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Sleeved 9/19/13

SW 254

CW 236

But haven't weighed in almost a week. I'm trying not to weigh myself too much to avoid discouragement! :)

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A year and a month out and I'm down to 156. Haven't been here in a while. Thought I'd post a new picture. 625584_10201728621230949_1957544113_n.jpg

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Surgery 9/20. Down 25 pounds. No complications.

Surgery weight 330

Current weight 306

Edited by AdaMD

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I weighted 240 going in to my 2 week preop diet and lost about 12 lbs - weighed 228 at surgery. I'm wearing a size 12 pair of blue jean shorts and an XL women's t-shirt.

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Oh and in 2 lbs I will no longer be OBESE!

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Sep 10 260

Oct 27 219

Feeling great

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Surgery date September 9th.

HW 236

SW 220

CW 196

No complications so far. God is awedome!

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Starting Weight - 256 lbs

Surgery date 9/23/13 - 249.5 lbs

Current Weight - 220 llbs

Lost 29.5 since surgery...32 since starting the saga!

Great Job everybody!

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I'am glad to here that everyone is doing great. I weighed per op 266, I ate anything I wanted and as much as I wanted so I could get it out of my system. I started my liquid diet at the end of May and had my surgery on July 29,13 starting weight was 242. I'am down to 199 as of Dec 18,13. I had no problems thru my surgery and recovery. Had it done on Monday morning and out on Wed., morning. I didn't have and vomiting until I started eating real food, high fat ground meat, steak, pork chops, scrambled eggs, and bread. So far I haven't had a stall I guess I've been lucky,and my Dr., doesn't want me weghing except at his office so that I wont get discouraged if I don't lose anything. I don't even own a scale to weigh on. I'm wearing a 18 jeans, and a large tops where I was wearing 3 x's and w 24-26's. Happy New Years here's hoping for all of us a healthier year .

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Happy anniversary everyone!!!!! WOW. I am on a high knowing this was 2 years ago!

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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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