I'm a baker I make wedding cakes for a living, will i never be able to eat cake again or will dumping syndrome put an end to it?

Depends on the person. Some people dont dump. Some people are able t have a small bit of cake.

IF you dump (most people don't) you have to have a certain carb load to cause it. My first dump, the one I thought was going to kill me, was about 3 weeks post op. I dumped on a small bowl of cream of wheat, a completely approved foot at that stage. Since then, I've discovered I can eat cream of wheat, but I have to have protein with it to help level the glucose drop so my answer is if I'm going to have cream of wheat, I drank 1/2 a protein shake while I'm cooking it and I do fine. With sweets I can take 2-3 bites of pretty much anything and I'm fine, I typically do it when I have something else in my system as well so it's not straight carbs. Funny enough, 2-3 bites is pretty much all I want of a dessert now, it satisfies the craving and doesn't make me feel like death. Win win situation!!! For me personally it appears I can pretty much handle anything in moderation

HW 312, pre-op (RNY) 255, current weight 206.8

Thanks

I've had a few minor dumping episodes and I don't enjoy them at all. I sweat, shake, feel nauseous and all I can do is lie down. I try to be really good when I'm out somewhere because I don't want to be anywhere but home when that happens! Actually, I am very grateful for dumping because if I didn't I would be cheating. I refuse to try things I used to love (cake, sweet tea, candy, etc) because if I don't dump I'm screwed. I will go back to eating the way I used to and I have gone through too much to go back to that.

Everyone is different , so you may or may not

A friend of mine makes cakes as well. She is 6 years post op. she said she can eat the cake but the icing gives her dumping. I think dumping happens due to different things for everybody so just try a little and see. I had a weetabix this morning and think I experienced dumping syndrome after what I've read yet I'm just starting my puréed diet and weetabix is allowed on this so don't understand at all.

I love cakes and pies- i love to bake, but for past 10 years with diabetes i bake with splenda, am always researching new recipes with low sugar and flour. Like angelfood cake, sponge cake, etc.

Maybe you could add a sideline of low sugar cakes to your business. Use creamcheese frosting instead of crisco or butter, use the splenda/cornstarch instead of powdered sugar - use more eggs, less flour by making sponge cake?

Flour and sugar are my nemesis....

Splenda puts out a big cookbook.