So how do you other Foodies deal with being banded and your interest in food?

You know what I mean by Foodies, right? You know you like the history and the science behind how food is what it is.

It is such an integral part of who I am. I'm not really having issues reconciling my Banded self with my Foodie self, but I was wondering what others might be doing.

For example-I'm in love with steel cut oats instead of instant oatmeal. I'll eat goat cheese on a salad in place of American cheese. I've rediscovered root vegetables....

Please share your thoughts:hungry:

OH Juli

Yup. I want to hear this too! I am a self proclaimed foodie and still in the post op diet stages. I wonder how I will deal with food once I get my first fill. I also love to try new restaurants and ethnic cuisines and thinking about how well that might go!

I'm actually become even more of a foodie, and it's helped being banded in a weird way. Instead of quantity of food, I'm more into quality of food, so I'm eating better, nicer, fresher, more interesting food, just in small amounts. For example, I never had foie gras until this past weekend. It was a tiny amount and I shared it, but it was rich and satisfying. Or instead of a huge piece of cake (which won't really go down) , I will one piece of a nice quality chocolate. I don't think you have to give up liking food with the band, just realize you can't have it in excess.

I love food...the Food Network is often on here at my house. I really like learning things from the chefs & cooks they have. I would agree that the quality of what I consume has improved over the past 2 yrs. (pre banding) and because of that, I'm able to make a lot of tasty changes in my meals. I'll always be a foodie...just no longer in quantity just quality! Fresh foods is the way to go. So fellow foodies....enjoy (less)!

That's what I was thinking too. I went to a nice Spainish restaurant today and I order off the appetizer menu, not the main menu. Wow. That was different, but totally cool.

Fewer calories, wonderful flavor and a cheaper bill. I think I like this banding thing!

I also consider myself a foodie. I've only been out for dinner once so far, and went to a middle eastern restaurant. It was a good choice, because it was mostly protein and veggies, fresh ingredients, etc. Delicious seasoning! I really enjoyed it. I have also thought about ordering off of the appetizer menu, but I went with a full meal and was able to eat 2 dinners and 2 lunches from it. Awesome!

Seriously - what's a foodie? Here it's slang for food stamps. Are you looking for ways to go bandster on a budget?

Thanks for this thread. You guys have put some interseting ideas in my head.

Foodie is a person who is into the origins of food. The science of food is interesting. The history of when we started using forks or how pervasive corn as an ingredient are a great conversation topics.

FoodTV was designed for us.

There are some values we hold in common like less processed is better...etc.

At anyrate, that's my definition.

Sounds VERY interesting, to me, anyway. Tell me more! Where to get more info?

Sherilynn-

You can start by going to foodtv.com or epicurious.com...there's some fun reading. Thesplendidtable.org is good too.

OH Juli

I am also a foodie. Since the last reply on this thread was some time ago, I thought I'd try to refresh it and see how the other foodies are doing with the lap band. I am 4 days post-op and suffering through the franken-food liquid diet drinks. I'm praying that I will be able to eat normal whole & healthy foods in the future - just less of them.

I am in the wine business, so great food and wine is a large part of my life. Cooking and entertaining is also a big part of my personal social life. In the final days leading up to my surgery I had many doubts flickering through my mind about how I was going to handle the dietary restrictions. Needless to say, I overcame the doubts and went ahead with the surgery but I'd like to hear how other foodies are doing months after surgery.

Cheers!

Actually, I got a kick out of watching Top Chef on Bravo because when they serve the dishes they create for judging, they are 'bandster sized' portions. I was watching the other night, and Max even commented on it... so quality over quantity can still be done being a 'foodie'...

I am a foodie, too...and I have to recommend the most fascinating book...Salt: A World History by Mark Kurlansky. I read this book in 2002...every night I would come home from work and I couldn't wait to read more. Mark has written Cod: A Biography of the Fish That Changed the World, too. It was an interesting read, also.

Edited April 6, 200818 yr by raedelicious

I will let you know how I deal with it!! I am going on a date tonight to a bukhran restaurant (uzbeki - jewish) and have no idea what I can eat!

I will let you know how I deal with it!! I am going on a date tonight to a bukhran restaurant (uzbeki - jewish) and have no idea what I can eat!

Matzaball soup!!!