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So again, not looking for someone on this board to tell me it's okay to move to pureed foods, but moreso a discussion over why are these requirements so different from surgeon to surgeon?

In that case I say.....it's been asked a million times, and we all continue to be puzzled. It's likely because there is no set standard in the medical community. The surgery is still rather new and rare comparatively.

Each surgeon does what he can to help his patients, but they are also concerned with their "success rate" and will shape their recovery plan to improve that rate as much as possible. That means designing a recovery schedule that will reduce the chance of incident with the patient, while at the same time not being so stringent that the patients won't follow it.

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My doctor is just as conservative. Two weeks clear, two weeks full, two weeks purée, and two weeks soft then on to a full diet. My whole overweight life, I have pushed the rules, and justified my way up to 300 lbs. I mean, pizza is just bread, dairy, meat and veg. Nothing wrong with that, right? Just this once, to get the most out of this surgery, maybe, it's time to let someone else be in charge for a while. For me, following the plan I was given is a step towards dealing with all the head stuff that got me here in the first place.

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Most diet plans are based on the diet for gastric bypasses.

A great comparison of the diets for bypass, lapband, duodinal (spelling) switch and vsg can be found on the Cornell medical site of diet plans post surgery. Go to www.cornellweightlosssurgery.org. Go to patient information on top banner. Click on "helpful documents". (If it asks you to log in then back up and click again. Don't need to log in). A list of info will come up. If you open the other bariatric surgery diet plans, you can see the differences between them.

I'm 1.5 weeks post surgery and I've had a scrambled egg (3 mornings), baked tuna (a portion that fit a 1/4 cup measuring cup) eating a forkfull the size of my index fingernail and chewed 30 times (vital to absolutely pulverize it and make it almost liquified in my mouth.)

With the tuna I had to add a little mayo to it to moisten it. I watched the clock to make sure it took me 30 minutes to finish the tuna.

I had a soft scrambled egg this morning that weighed 2 oz. lunch was a Dannon light and fit strawberry Greek yogurt. I had chicken Soup tonight with mixed vegetables. The chicken was about 1.5 ounces and the mixed frozen vegetables were cooked in broth for 12 minutes till very overcooked and pureed. I took two tablespoons of that, added it to the pureed chicken, added it to broth to make up a 10 oz mug of thin soup. Sipped slowly and chewed the pureed part 30 times. I waited 30 minutes by setting a timer. Then I had two ice pops.

An hour later I had a Protein drink.

a few days ago I found out the hard way that I can't drink ice cold drinks anymore. It seized up my stomach and gave me 1/2 hour of the most intense pressure on my chest.

Uggg.

Check out the Cornell site but talk to your doctor too.

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I too had to go to puree early at day 10!! My nut said it was ok but when I wanted to go to soft early she said no because we don't want to worry about stretching our pouch too soon. With pureed foods I made it a month out for soft!! It was hard but worth it. 2years from now I don't want to wonder if I messed up and that's why the weight loss is slowing down!

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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.
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      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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