I bought this book called "weight loss surgery cookbooks for dummies". I've noticed that some of the recipes are super high in carbs. I haven't had the surgery yet, but they rang anywhere from 20-60 per serving! that seems WAY to high. Does anyone know what the appropriate amount of carbs were supposed to have after getting sleeved? TIA

I always do protein first so I average 20 or less a day (after subtracting out fiber)

Ask your nutritionist what they prefer though!

You need to talk to your nutritionist about that. People have different schools of thought on carbs. I look more at the type of carb and the time of day I eat it. I am a vegetarian and most of my Proteins are plant based, but they are also high in carbs. The way I eat works for me and I am able to lose consistently. However I am not sure that would work for a meat eater. My carbs tendto run between 40 -60 a day and I eat between 700 - 900 calories a day.

Once you get a plan from your surgeon and nutritionist you will have some clear guidelines! I personally have requirements to keep daily carbs under 40g the first 6 months. I would think that some of those recipes are meant for maintenance on, and not to meant for the actual weight loss stage.

Edited March 28, 201511 yr by liannatx

After speaking with my doc and nutritionist, both say 40mgs for the day. Remember potatos, pastas and breads will stop you from burning fat for 12 hours. Watch your carb!!!

After speaking with my doc and nutritionist, both say 40mgs for the day. Remember potatos, pastas and breads will stop you from burning fat for 12 hours. Watch your carb!!!

I didn't know that. I'm still in phase 2 liquids but that's good to know.

After speaking with my doc and nutritionist, both say 40mgs for the day. Remember potatos, pastas and breads will stop you from burning fat for 12 hours. Watch your carb!!!

That doesn't hold true for all carbs. My carbs are often over 40 but they are from plant based sources not potatoes, pastas or breads. 6mths out and I have yet to experience a stall.