I'm having a hell of a time eating meat.

I have only had a couple of issues with vomiting after my sleeve. We had a ham for Easter and I tried a little and threw it up. Same thing happened when I tried to eat chicken. When I tried hamburger I got sick and had to lay down. Same thing when I tried a slow cooked chuck roast.

I'm about 2.5 months post-op. Has anyone else had this sort of issue? What works and what doesn't? I've always been a big meat eater - love to grill, etc. - wondering if those days are over.

It'll be a challenge to get all of your protein in if you can't eat meat, though there are some successful vegetarian sleevers on here that might have some good advice for you. Have you talked to your surgeon? Do you have any trouble with eggs or dairy?

I had eggs a few weeks after and got sick. I haven't tried them since, but should. I also haven't talked to my surgeon. That's a good idea...

I have mostly been relying on Protein shakes for my protein. Three 30 gram shakes a day. But I'd really like to get to getting my protein from food. I wondered if I need to just force it until my body adapts to it?

I haven't tried ham yet... I think it might be too salty.... I have tried ground chuck and it seemed to agree with me, as has grilled chicken breast and canned chicken breast meat. Oddly turkey does not agree with me... stomach cramping and feeling like I would rather die, laying on the couch... I did have roasted lamb for Easter and that went down well... I have also tried pulled pork... mild stomach cramps, but GI distress... Oh yeah... a bowel cleaner... LOL... I can say that goes for just 3 slices of beef sausage too... maybe to high in fat??? I am sorry you haven't found something that works for you, but I believe these forums are great places to vent and hope to get some good advice... Just remember... you are not the only one going through this... stay strong!

I was eating ground beef with the soft foods stage, and steak at six weeks. So long as meat is very moist, I do pretty well with it. Early on (like the first four months), I did put it through the blender to break it down before I chewed it. The meat I had the longest problem with was fish. The flakiness seemed to get hung up in my throat and did not want to go down. At fifteen months, the only meat I have had trouble with recently was corned beef for Saint Patrick's Day - it was just too stringy to deal with.

Vegetarian here. I do a lot of eggs, greek yogurt, cheese, nuts and beans. I occasionally do tofu & edamame. I also eat whole grains like quinoa & farro. I then supplement with unflavored protein powder that can be added to soups as well as used in the protein shakes. I avg about 80 gms of protein a day.

I think roasted chicken thighs are moister than breasts and I have an easier time with them. As for other meat such as hamburger, I need a little low sugar ketchup (I'm like a five year old with my ketchup). I do a lot of sausages and those seem to be fine for me. I'm 11 weeks out.

I can't most red meats. They sit like a brick or I throw them up. I can handle lean ground beef but very lil of it. No ham or most chicken unless canned for some reason. I get my Protein in with eggs, cheese and fish. Good luck I know it is soooo hard to get in the protein with not having most meats on the table.

I can do some chicken and some turkey. The rest, vegetarian. I do Protein drinks & powders, but I can manage 1.5 out of 2 eggs at a time (1 boiled, 1.5 scrambled which I reheat later on). I also eat Beans, chickpeas, peas, things that are highly protein based. No nuts, but that might be an option for you.

My last memories of fish and red meat (several types) are about as positive as my ones of nuts. Its like sodas, after a while, its like whatever & you don't care if you eat it or not.

I use canned chicken breast for Chicken salad, it is perfect for me. I have mixed ground turkey with spaghetti sauce and put it on Ricotta cheese, or mixed with some refried Beans... again no issues. I think what works for me is when the meat is mixed with something soft and moist. Tilapia is heaven, and even worked good in my mushie stage.

I guess my cast-Iron stomach is intact only smaller though, because I haven't had an issue with anything yet except a nasty, gross, preformed, pressed, probably fake meat, dry, disgusting chicken nugget.

I can tolerate most meats as long as they are moist. Sometimes have issues with ground beef patties...I have to really take tiny bites. Fish gives me no issues so I tend to eat fish more often

I think trying some canned chicken is in order, although I always thought canned meat sounded gross. Maybe it's just the moisture element hanging me up?

I tried a breaded chicken tender awhile ago - threw it up. Seems like anything breaded is off limits for me though.

Honestly, and this is bizarre for me to say, I'm losing interest in meat. And I've always been your stereotypical red meat guy.

Still, I'd rather be thin and healthy than going hog wild at the BBQ...

I have the lap band, and meat was one of the first things to go....My Dr. said it was not unusual.

So I have not eaten meat (intentionally) in about 4 years now....

Incidentally, that fact has made all my other Dr.'s especially my cardiologist, thrilled...they have been after me to stop or cut back for a long time.

I have no problem getting my Protein in.....I start my day with a home made smoothie in the blender with mixed fruit, etc....for about 35gm of protein....rest of the day is simple.

Now to try to convince some surgeons of that. They stress protein but what they mean is meat. How do vegetarians and vegans stay alive and healthy, the ones I know are. They are obviously getting protein in.

I love vegan burgers and chicken patties and they are loaded with Protein. With so many options it is great to know that you can have Breakfast patties and sausage links and crumbles to put into pastas ect.

I can say as a vegetarian I really don't have any trouble getting my protein in. I imagine being a vegan would be more challenging and likely involve higher doses of soy than I am comfortable with. Especially since so much of the soy we get in the country is highly processed. The real trick was showing the nutritionist that I was serious about making this work. I think once she saw that I did my homework and it was working for me, she felt better about it. Ironically enough I had a uteria episode my very first appointment so they never gave me any issues with needs to keep things as all natural and unprocessed as possible. They had living proof of how bad my allergies could be.