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I'm 60. Anyone else over 50 doing RNY?



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Good luck' date=' AliG! Your time is near. How are you feeling? Nervous? Keep us posted![/quote']

I am getting a bit nervous. I shoulder surgery a month and a half ago, been in physical therapy. All of the sudden I am having extreme pain and my shoulder has no mobility can't raise my arm up at all. Saw my orthopedic surgeon and he said I have frozen shoulder. This is massive inflammation in the actual capsule (center) of the joint. So I told him I have to have more mobility and no pain by next week. He usually prescribes anti-inflammatory meds but of course I can't take them. So tomorrow I go in for a needle guided (with ultra sound) injection of cortisone.

So I have been preoccupied with my shoulder so much I haven't had time to think about next weeks surgery. Following my preop diet well have lost 5 lbs in the last week. Getting nervous and excited. Thanks for asking!

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I'm noticing more young women getting surgery. I'm wondering if anyone else had it in 50 or 60s and how you did?

I am 55 and had RNY on 9/7/12. My husband is 63 and has just completed all pre-op tests and waiting on insurance approval.

My highest weight was 220 and was 207 on surgery day after liver reduction diet. I reached my goal of 150 in 5 months and am currently at 145. I was pretty sick the first 2 weeks with nausea and dehydration. I am much better now, however, still struggle to get in Protein. I still have very little appetite and have to work hard to get in enough calories. My weight loss was really fast, maybe too fast, so I am concerned about losing too much at my age. Not crazy about all of these wrinkles and sagging arms and legs. But, the great thing is that I am healthier and off my blood pressure and cholesterol meds and I have gone from a size 18W to a 10 or 12 misses. Now, I just want to stop the weight loss and maintain!

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I am 63 and had RNY on 1/28/13. I had uncontrolled diabetes and on 2 insulins and metformin (gone!) High blood pressure (almost gone!) joint pain (going!) I have lost 30 lbs in 4 weeks and haven't felt this good in years. It's NEVER too late!!!

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56 and had surgery earlier today. So far so good!

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Hello to all,

I am 63 years old and I have having the gastric bypass done March 11th. that is 11 days from now. I am so nervous and excited all at the same time. At a recent local support group meeting there was a man 69 years young who had this surgery 3 weeks ago and is doing great. So, yes there are those of us 60 and over having surgery. I just wished I had this done 5 years ago but I was too afriad and had too many people in my life who would talk me out of it. I have tried so many diets, liquids, high Fiber, Weight Watchers, Nutrrasystem, I would lose the weight but nothing worked permanently for me. I need this surgery to stop and reboot my eating habits. Like they say "there is no going back". I had been going back and forth between the sleeve surgery and bypass for more than a year. My surgeon told me that the gastric bypass is the standard surgery for weight loss and has been for over 25 years. The success of weight loss with the bypass is much better than the lapband and results are better than sleeve especially if you have eating issues with sugar. So, here I am and I am so so happy to find a group of people 55 and over who are going to have this surgery. It makes me feel good to know I have some online buddies to go thru this with. I would love to hear back from you and for all of us who are having this surgery this month I wish you well and keep happy thoughts. Just think of all the good times ahead. I know it will be hard but we can get thru this todether. Take care to all, cheryl

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I'm now 9 days post op and doing good. No pain. Main probs are getting enough liquids in! And Protein of course. Post op appt is in a week so I'm looking forward to phase 3 foods ( who would ever think I'd look forward to blended food? Lol). Glad to see there are more baby boomers doing this!!

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I'm noticing more young women getting surgery. I'm wondering if anyone else had it in 50 or 60s and how you did?

Hi Pam I am 61 and having RNY March 20,

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Hi I'm 57 and had my surgery Feb 14 thaw surgery went great no trouble with leaks nausea or fluids on the other hand I had trouble with my heart shortly after I was back in my room from surgery like 6 nurses stormed in my room asking if I felt ok my sister and I thought they were crazy cause I felt fine and I said why they said my heart rate was 30 I told them last time I had my gallbladder out my heart rate and blood pressure both dropped low and normally my heart rate is in the 50s. So it came up and everything was fine the next morning leak test was good and could keep down liquids and no nausea so I took 3 walks came back told nurse going to take a nap cause I was going home later that day well in a little my heart starts racing and skipping and my heart rate was like 190 called the nurse and got put in ICU I went into what they cal afib said sometimes this happens after surgery cause of the stress on your body so the keep me till tue I went so 4 extra day so Tuesday at home is fine until wed afternoon my stomach started hurting I thought it was gas so I took pain and went to bed Thursday morning when I woke up I could hardly walk I was in so much pain and light headed and dizzy so I was going to check my blood and my son said call your surgeon so Detour to emergency room I had Fluid and bleeding in my stomach but they couldn't see where it wax coming from so go to icu again and keep checking my blood level And it was drooping so 5 pints of blood so they do a radio active test where they draw some of my blood and make it radio active and put it back into me so they can watch where it goes in me to see where I'm bleeding for an hour luckily it had stopped so they keep me till Tuesday again cause there worried about blood clots caused they had to stop my Coumadin so I don't bleed so I'm home and just waiting for my heart rate to get normal are there going to give me a little shock to put it back in Rytham but everything with my surgery is still great but I'm just really tired dr said I would be tired till my heart started a normal Rhythm I started thinking what did I do to myself I told my cardiac dr which I've know 27 years and he's been my dr 14 years and he told me even with all this trouble it was the best thing I had did for my health

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I am 53 and will be having surgery end of April beginning of May....would of been end of this month but insurance wants me to wait :(

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I am 53. Will having surgery March 13.

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52 years had band to bypass on 2/6/13...slow recovery compared to my two,prior bands....

HW 250/1st Lapband 198/2nd Lapband 232/Pre conversion 2/6/13 to bypass 232.....Current 211

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Welcome everyone! We're a tough group of baby boomers, huh? Good luck everyone!

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I'm 66 and had Gastric Bypass 2/26. So far so good. Medicare does pay for it with no waiting time and very few requireme nts. It does have to be done in a center of excellence tho

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I am so glad I found this group of Baby Boomers. I am having my surgery next Monday March 11th, the waiting is so hard I will be happy to have this part behind me. I so hope and pray that this works out for me like it has for so many of you.

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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

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      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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