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

When Did You Eat Pizza?



Recommended Posts

I'm just over 8 weeks out and I had a piece (one small piece) last week and I was just fine. It took me 45 mins and I chewed very very well. Didn't have a problem at all.

Share this post


Link to post
Share on other sites

This looks GREAT!! Does the crust get hard at all? I'm trying to visualize it.

You can get it crispy, but you have to watch it and ensure it doesn't burn. I've made it a few times and it gets better each time.

Share this post


Link to post
Share on other sites

Is Dr Hugh Babineau in Mexico? You have him listed on your profile.

What exactly was the point of this?

Share this post


Link to post
Share on other sites

Hungry Girl makes pizza in portobello mushrooms instead if crust! Not to the point I can try it yet, bit sounds so good.

Share this post


Link to post
Share on other sites

Lolly' date='

Girl! There are sharks on these boards and when they see you talking about pizza, doritos, etc.. they smell the blood in the Water and you are toast!! :) As for me, I had this surgery so I could live like a normal person, eating normal portions and end my dieting, food obsession nightmare. I am not living my life on Protein shakes. That said, I still have to have a Protein shake everyday to get all my Protein in because I am only 2 months out. I am a lucky one who has a sleeve of steel and have only barfed once and I think I ate too fast and didn't chew well enough. I tolerate everything. I ate a very small piece of thin crust delight pizza from papa murphys at about 6 weeks. I was full. It was great, I used to eat 4-5 pieces to feel full before.[/quote']

I can relate to the 4-5 pieces pre-op thing and it was so good. For a little while until the " why did I do that" guilt trip. My personal favorite pizza was pappa John. Boy, I was a pizza eating machine in my formal life and didn't realize it until a few months post op. one think I had going for me was I did not really like ice cream, but oh how I enjoyed cookis and donuts. Lots of them. Glad that my obsessive eating behavior is behind me.

Share this post


Link to post
Share on other sites

There is a huge difference between domino's (or the like) pizza' date=' even thin crust, and a really good quality pizza. IMO if I'm going to eat something like pizza, it's going to be a whole wheat crust from a wood fired grill (thin crust because it's easier on your stomach). There are some things I am comfortable never eating again...like hot tamales :P but real food? My change is to make that "real food" healthy real food verses faster food which is loaded with sugar and fat.

The cheese quality between a chain joint and a real pizza is amazing. As is the sauce. Cheap sauces are made with sugar and more than you think, and gad the cheese...you have to blot the dang piece with a paper towel to get rid of the obvious grease...who wants to eat that????

I have had the toppings on good pizza since having the second surgery (that was at about 3 weeks out), but I skipped the crust. I am just now getting to a point where whole wheat Pasta goes down well, though it fills me up quickly. My second doc said to stay away from bread for three months, so that's what I'm doing. After having had a leak I don't want to risk damaging my tummy for a silly thick crust pizza!

I'd consider trying the toppings next month at the party, but that's it. You are still too early for real bread (or anything risen with yeast basically).[/quote']

I am wondering if you think the crusts could do physical damage to a new sleeve if too hard or too sharp. Like a boomerang and in your already banana shaped stomach. For at reason, I would advice against eating pizza until a long ways out.

Share this post


Link to post
Share on other sites

I am wondering if you think the crusts could do physical damage to a new sleeve if too hard or too sharp. Like a boomerang and in your already banana shaped stomach. For at reason, I would advice against eating pizza until a long ways out.

The main reason I don't eat the crust is because it is too filling. When you start eating bread, the doctor recommended that it be toasted, so I don't think crust would be a problem.

Share this post


Link to post
Share on other sites

I am wondering if you think the crusts could do physical damage to a new sleeve if too hard or too sharp. Like a boomerang and in your already banana shaped stomach. For at reason' date=' I would advice against eating pizza until a long ways out.[/quote']

Actually, quite the opposite. When you do start bread you are supposed to have it "the harder the better" meaning crackers and well toasted bread. Obviously sticking to whole grains is also better. On the pizza or any dough that is risen, the issue is that even after cooking, when it's in your stomach acids it can expand somewhat. On a new stomach if you go nuts, it can cause damage by expanding the stomach and pushing on your suture line...something we always want not to do!

Any time we eat anything it should be well chewed. By the time it gets to your tummy you need to have that crusty bread/pizza, etc, pretty much destroyed in your mouth. We have to do this because the function of the stomach has been damaged by removing most of it. The stomach is the grinder of the food system. It takes what we eat and breaks it up in smaller bits so that it can be digested easily. We've screwed with that process so we must do the work in advance of it traveling down to the broken grinder. Think of your mouth as the wood chipper now :P

Bread is always going to soften within seconds in your body. Picture dunking a cookie in milk and how fast that process is. In all reality something like a steak is much harder for the tummy to get through than bread. Bread without yeast is WAY easier to deal with early on. Pizza dough does not fit in that category, nor does any great bread (like hot french bread on the streets of Paris served with a brush of melted butter.....) umm but I digress.....wait it's late, I hated Paris in the spring time but I sure loved those damn baguettes!

What were we talking about??????

Share this post


Link to post
Share on other sites

You could also make your own low carb pizza at home by using Flat Out bread as your crust. Super easy and low carb. I'm about 5 weeks out and have made it once. I'm only able to eat 1/4 of a whole Flat Out piece.

Share this post


Link to post
Share on other sites

My husband mad me a sort of like pizza, he used a wrap called wheat flatout wrap, it's low carbs, added some Pasta meat sauce and triple chedddar cheese mix on top and placed it it the oven. Delicious almost like a regular pizza, but I got only have a bite or two and was stuffed. But it was satisfying.

Good luck:)

Share this post


Link to post
Share on other sites

I have found the best thing to make my pizza on is the Mission Carb Balance Flour Tortillas. Only 6 g of net carbs per tortilla and they taste great not like paper or cardboard! IMO taste much better than Flatout. Just my opinion.

Share this post


Link to post
Share on other sites

I have found the best thing to make my pizza on is the Mission Carb Balance Flour Tortillas. Only 6 g of net carbs per tortilla and they taste great not like paper or cardboard! IMO taste much better than Flatout. Just my opinion.

Eggface has lots of great pizza recipes on her blog using those tortillas ;) I can't wait to try them in a couple months!

http://theworldaccordingtoeggface.blogspot.com/2010/02/spinach-artichoke-tortilla-pizza.html

Share this post


Link to post
Share on other sites

Eggface has lots of great pizza recipes on her blog using those tortillas ;) I can't wait to try them in a couple months!

http://theworldaccor...illa-pizza.html

OMG that's right! I completely forgot about her tortilla pizzas! thanks for reminding me!

Share this post


Link to post
Share on other sites

I tried pizza a couple of months out. Occasionally my family will order it and I was craving some so bad for the first few months and everyone seemed to be having it all the time! But when I tried it I realized a couple things....1. It tasted different - it was much greasier and after chewing like 20x it starts to taste/have a gross consistency 2. The bread on it just did not sit well - it would feel like it got stuck right above my stomach and be a lump 3. I couldn't eat almost any of it anyway - two bites of pizza is totally not satisfying to me.

And we are talking about pizza I used to LOVE pre-op. So it's not that I just ordered a crappy pizza or something. I've tried it a couple times since then because I keep thinking that it's the pizza I used to love, but I just don't like it anymore. I never thought I'd say it, but I think I'm over pizza, at least for the time being.

That being said, I haven't tried homemade pizza on flatbread or anything. That's on my to-do list. If you do end up trying it, make sure you wait until you're on full foods and be prepared for it to possibly be different.

Share this post


Link to post
Share on other sites

I was sleeved on July 17th and I haven't had a quarter of the problems the people on this board speak of. Almost makes me wonder why I'm the exception but I surely am grateful!! Anyway, I tried pizza a few weeks ago. I can do it but I prefer not too so I didn't finish even half the slice. I just wanted to see if I could eat it. I've also tried calzones and Stromboli. Lmfao! Same experience with those. I can eat a lot of foods I just don't Bc I want to continue to loose loose loose!!! Good luck~!!

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

  • 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

    ×