I am 9 days post op. Yippee! I start my purée phase tomorrow. I've been given a small list of food items to start incorporating into my meal plan. (Not my diet). Was wondering if I must do fat free or light cheese, mayo, etc. ??

Veterans, any suggestions? I've been looking on the world according to eggface and she doesn't use low fat/fat free stuff.

I usually prefer low fat sour cream, cottage cheese, and some cheese blends.

everything else? I prefer full fat, good quality dairy. I just make sure that my calorie numbers are in line with my plan, whichever products I use. Thankfully my NUT, who is low fat/no fat everything is willing to agree to disagree on that issue and helps me figure a way to work things into my overall plan and so far, so good.

I personally believe sugar is the big trouble maker though.

you don't necessarily have to, but it helps cut back on calories and fat and such. There are some things I find that the light version tastes nearly just as good as the regular and there are some things that I will absolutely NOT substitute like sour cream or mayo. I would rather use a little less, but the real stuff.

I am gastric sleeve and I do full fat everything. In fact, if I am having a weight loss stall, I just eat more bacon and it seems to get me losing again. What I stay away from is sugar, flour, rice and "bad carbs". I do have beans and smashed potatoes (mashed with the skins on) because unlike sugar and flour...beans and potatoes (with skins on) have lots of fiber vitamins (including potassium) and nutritional value (vs the purely empty calories from sugar and flour). Of course I do all things in moderation. Also you should be aware that many "light" or "low fat" or "fat free" items have added sugar or carbs to make up for the taste. That being said I do have a preference for light (not fat free) sour cream and light mayo...probably from years of eating it. Also with the light sour cream I am usually using it in my mashed potatoes with plenty of grass fed (Kerrygold Irish) butter, so there is already plenty of fat. Also since it's hard to get enough veggies I also purée some roasted cauliflower (fauxtatoes) and mix it about half and half with actual smashed potatoes. If you need more protein in your purées you can also use high protein "Fairlife" milk and/or look for "Bone Broth" instead of regular chicken broth (or just add a scoop of unflavored protein powder to the mixture.

I pay more attention to the sugars (try to get less than 10grams) and protein (try to get at least 10grams).

I do the full fat versions (except for my greek yogurt, because I LOVE the Dannon Light and Fit). I would rather eat a bit less and have the real thing than eat a bigger portion of flavorless fat-free food, or food that gets its flavor from additives. Also, fat in food doesn't make you fat and a healthy amount of fats help to keep your appetite in check.

Like comment #2, I would rather have a lesser amount of the real stuff.

Sometimes the fat free (yuck!) versions have added sugar. I tend to go with full fat sour cream and cheeses. Fat free sour cream is nasty.

Read the labels. "Light" usually (but not always) means fewer calories, "low fat" or "fat free" usually (but not always) means less fat but more sugar.

Sugar makes you fat, not fat. <--- broad generalization

Gastric sleeve here.

Skim milk (hey, I like it!)

Full-fat cheeses

Lite sour cream

Hellman's Light Mayo (don't do Miracle Whip anymore)

Full-fat Litehouse Chunky Blue cheese dressing -- with extra blue cheese crumbles

Half and half (1 tablespoon only) sometimes with an afternoon coffee

Clearly, my dairy ideology is neither right- nor left-wing. I'm a dairy Libertarian.

I've been doing the light fairlife milk, light mayo, 100 cal Greek yogurts, reg cottage cheese and cheeses, and substituting plain Greek yogurt for sour cream.

Just trying to cut out where I can without sacrificing taste!

I am gastric sleeve and I do full fat everything. In fact, if I am having a weight loss stall, I just eat more bacon and it seems to get me losing again. What I stay away from is sugar, flour, rice and "bad carbs". I do have Beans and smashed potatoes (mashed with the skins on) because unlike sugar and flour...beans and potatoes (with skins on) have lots of Fiber Vitamins (including potassium) and nutritional value (vs the purely empty calories from sugar and flour). Of course I do all things in moderation. Also you should be aware that many "light" or "low fat" or "fat free" items have added sugar or carbs to make up for the taste. That being said I do have a preference for light (not fat free) sour cream and light mayo...probably from years of eating it. Also with the light sour cream I am usually using it in my mashed potatoes with plenty of grass fed (Kerrygold Irish) butter, so there is already plenty of fat. Also since it's hard to get enough veggies I also purée some roasted cauliflower (fauxtatoes) and mix it about half and half with actual smashed potatoes. If you need more Protein in your purées you can also use high protein "Fairlife" milk and/or look for "Bone Broth" instead of regular chicken broth (or just add a scoop of unflavored Protein powder to the mixture.

I am 100% with you, the full fat seem more like REAL food to me. You don't need to eat as much and get better nutrients

Sent from my iPhone using the BariatricPal App

I go full flavor all the time. Now that I can only eat a few bites a day, I want them to taste delicious. If I eat a bite of something that I don't absolutely love, I stop eating it right away. Before, I would have eaten anything regardless of whether I love it or not.

I'm a full fat kinda girl. Real cheese, real butter, real salad dressing, real mayo, real sour cream.

I do drink skim milk because I like it, and I buy light Greek yogurt because the kids prefer it.

Full fat tastes better and keeps me full longer. Much more satisfying.

I do full fat on everything but Milk, I do 2% milk. I've been drinking 2% for so long I prefer the taste to whole.

I also tried turkey bacon when making a quiche and it was not good at all, so just regular bacon for me.

I do some lowfat dairy products, but most everything else I choose full fat (because fake fat and added sugar are not healthy trade offs in my opinion). I have found that post-op, a little goes a long way.