So my surgeon has a zero percent leak rate which he is quite proud of, but his post-op diet specifications seem overly conservative compared with what everyone else seems to be on. In doing some research on other surgeons, it appears that most recommend moving to pureed foods as soon as day 8 and many by day 14. My surgeon's plan calls for 1 month after surgery.

I am really struggling with this liquids only diet. There just isn't enough variety. So I'm thinking of moving on to the pureed stage at day 14. I know many people on here just advocate doing what your surgeon says, but how can both plans (day 30 pureed vs. day 14) be the correct way of doing things? Surely, day 14 must be ok otherwise all these other plans would make people wait until day 30 right?

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.

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.

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!