I just wonder why, the different doctors, are so different on their pre -op diets??? some 2week, some 5 day, some 3, some none!!!

I find that odd too but if you should hear of a doctor that lets his patients have pizza, pasta & burgers right up to surgery, please give me the Doc's name & number so I can make an appt with him/her!!!

Mine's 7 days, 870kcal/day. Basically the "slim fast" diet. 3 or 4 Protein shakes a day and 1 meal of either 230 or 380 kcal for dinner with the goal of losing 10 pounds in one week. (No sweat, right? That's only 1000 calories below my resting metabolic rate each day. Hopefully I won't have to exert myself during that time...) Good thing the payoff is worth it.

What are you guys being directed to do.

Well...there's a couple of schools of thought. The liver does need to be shrunk so that the surgeon can maneuver around it to get to the stomach. Some don't seem to worry about it too much. The other thing is that many Drs. use it as a way to prep their patient for whats coming post op. It gets you mentally prepared for the weeks after surgery where you aren't going to be able to eat much of anything. Lastly, I think that it depends on how much weight needs to be lost. Drs. might put a heavier patient on a more restrictive diet to help them drop as many pounds as possible to better speed their recovery. Also a lot of the "rules" are hold overs from by pass surgery. When Drs. are talking about pouches and stretching that applies to by-pass surgery and not necessarily the sleeve. What would be great is if someone in the medical field would study this and come up with some real guidelines that would help Drs get more consistent.