Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Recommended Posts

Three and a half years post op and starting Keto after speaking with a friend who was a cardiologist at UPMC(Pittsburgh), and wondering if anyone else has gone this route. Felt really good on it last week, but interested to hear from people who have had Bypass and then gone on this diet.

Thank!!

Share this post


Link to post
Share on other sites

Leto = low carb? @FluffyChixtakes this approach, and is a superb sharer....

Share this post


Link to post
Share on other sites

Yes, only I don't actually call mine keto--although it is--old school Keto. I let my fat fall naturally according to what I'm eating. And I'm eating lean Proteins and barely any dairy, and low fat dairy at that. I also watch how much fat I add to foods, and eat only small amounts of nuts/seeds/avocado. So I only really get about 30g of fat per day. But since it's low carb, the % of macros are way shifted.

Incidentally, at first, after surgery and some while in pre-op liquids, we are all ketogenic by virtue of VLCD (very low calorie diets). You go ketogenic either through an absence of calories or absence of carbs in the diet.

Share this post


Link to post
Share on other sites

I do a mostly Keto diet by happenstance. I like it. I don't buy low fat items, but I stick with lean meats. I really follow the Protein first, then veggies. I do have the occasional whole grain and some fruit as a treat. But a lot of the recipes I make are Keto based. It just seems like an easy thing to follow since it falls within the guidelines for eating after surgery.

Share this post


Link to post
Share on other sites

I'm kinda like you AshAsh. I just follow my program. :) I make most of my food homemade and love veggies, so it's lean Protein first, veggies second, and a tiny bit of fat. Most of the time I choose avocado as my fat cuz I love it so much. But I also have a little EVOO and butter. Love ghee!

So it just falls naturally to that keto/low carb side. But I'm not one of the modern ketoneers who go eat fat, fat, fat, fat!

Share this post


Link to post
Share on other sites

True Keto is high fat, moderate Protein, extreme low carb. I have been keto for quite a while. I do very traditional Keto and use calculated macros, which are calculated according to my weight/height/ etc.

I started Keto when I was struggling with regain and got some not-so-good health updates that finally kicked me into action and got the ball rolling.

I have done really well, losing 40 lbs almost effortlessly. I have lost all of my regain, but I'd like to go another 20 to get to my ultimate goal. Hopefully by the end of summer I'll be there.

I also incorporate Intermittent Fasting into my regimen and do this when I feel like carb creep is getting to be an issue. It works wonders and has definitely helped with my loss. My doc is all for it, and very supportive of the whole thing.

Share this post


Link to post
Share on other sites

True Keto in it's present derivation is "high fat."

But when I started with Atkin's '72, 18 years ago, although it's considered "high" fat, by the SAD standard, it was still pretty low. It was around 65% and for today's keto that is very low.

The Dukan diet is also keto. It's much much lower version and also gets and keeps you in ketosis. And features very low fat Protein.

The argument is rabbit starvation. But that's a load of malarky when you are talking about obese people. We have all the fat we need on our bodies at this point.

Share this post


Link to post
Share on other sites

https://www.nytimes.com/2018/05/07/well/live/low-carb-diet-type-1-diabetes.html

Excellent results for people with Type 1 diabetes.

Share this post


Link to post
Share on other sites

This guy is amazing. He's one of my heros! Dr. Bernstein is in his 70s and is a T1 diabetic with a better A1c that I have and he has zero diabetic neuropathy. He pioneered the use of the home glucometer and eating to your meter. He was an engineer by trade who went back to school in his 50s and got his MD and specialty.

His peeps follow a rigid plan with meals at the same time each day consisting exactly of:

B-6g carbs

L-12g carbs

D-12g carbs

All carbs must be super low glycemic sources and meals should have 3-6oz of Protein and the same amt. per meal from day to day, with fat to taste and satiety.

And his folks have SPECTACULAR results! T1, T2, hyperinsulinemics, PCOS, pre-diabetes, kidney and even liver disease folks benefit from his methodology. He gives webcasts with live Q&As. He's truly just a life changing dude! It truly works to limit the amount of insulin you need or how long/fast you can keep your disease from progressing.

Share this post


Link to post
Share on other sites

I sent it the article to my son (T1 diabetes), but he is mostly vegetarian so not sure how easy this kind of diet would be for him, tho I know it can be done. Fortunately, insulin pumps these days do a lot of self-correcting.

Share this post


Link to post
Share on other sites

Yes. I don't know how it works with insulin pumps but I am pretty sure he works with patients like that too.

Not sure how vegetarian works. He totally takes you off carbs. So it might be diametrically opposed. I think he as a T1, only takes 5units of long acting insulin daily. That's all he needs to cover his food. It's pretty amazing. Seriously. 5units. No short acting stuff at all.

He works on the premise that every 10g of whole non-netted carbs will raise bgs 5pts. And that the body has a 24hour food memory. If your beta cells are still producing, they know how much insulin to pump out based on the previous meal from the day before. So if one day you give it a binge full of carbs and the next you are "back on the wagon" and at that meal, you barely eat--you will get an ass load of insulin pumped into your system.

Share this post


Link to post
Share on other sites

I will be doing a variation of Keto in that I have no intention of eating any fruit since I don't care for most of it and I don't want to trigger any sugar cravings. I also have gluten sensitivity and don't eat any gluten containing products (wheat/barley/rye) or the gluten free crap they sell at the store. I do make my own almond bread which I do not plan to have until much later.

I love almost all vegetables and I am the queen of cauliflower. I absolutely adore chicken or shrimp fried "rice" with cauliflower as well as other recipes. I plan for this to be my ongoing weight loss diet. I do not purchase any fat free stuff and use small amounts of regular unsalted butter and/or EVOO. I did get some plain, reduced fat FAGE greek yogurt for my current postop period but not eating much of it (2-3 ounces per day) Protein sources of chicken breast, salmon, shrimp, fish, black or red Beans. Not a big red meat fan. Love all types of cheese but will have very little, more like a garnish.

I dislike sodas and juices so no worries there. My downfall are the candy type Protein Bars (atkins and others) and Sugar Free Chocolate stuff that taste so good that it is hard to eat a reasonable portion so those are out.

Swearing off all alcohol until football season at the very earliest. Hopefully by then I will not want it.

Share this post


Link to post
Share on other sites

On 5/14/2018 at 4:10 PM, MIZ60 said:

I will be doing a variation of Keto in that I have no intention of eating any fruit since I don't care for most of it and I don't want to trigger any sugar cravings. I also have gluten sensitivity and don't eat any gluten containing products (wheat/barley/rye) or the gluten free crap they sell at the store. I do make my own almond bread which I do not plan to have until much later.

I love almost all vegetables and I am the queen of cauliflower. I absolutely adore chicken or shrimp fried "rice" with cauliflower as well as other recipes. I plan for this to be my ongoing weight loss diet. I do not purchase any fat free stuff and use small amounts of regular unsalted butter and/or EVOO. I did get some plain, reduced fat FAGE greek yogurt for my current postop period but not eating much of it (2-3 ounces per day) Protein sources of chicken breast, salmon, shrimp, fish, black or red Beans. Not a big red meat fan. Love all types of cheese but will have very little, more like a garnish.

I dislike sodas and juices so no worries there. My downfall are the candy type Protein Bars (atkins and others) and Sugar Free Chocolate stuff that taste so good that it is hard to eat a reasonable portion so those are out.

Swearing off all alcohol until football season at the very earliest. Hopefully by then I will not want it.

I had very similar pre surgery tastes, but after a little while, fruit tasted way better to me. I can taste the sugar a lot more now that I don't do processed sugar, so I love pretty much all fruit. It used to taste sour to me. Also, I do nothing low fat, in fact, I feel less brain fog when I keep plenty of healthy fats in my diet. I use avocados, avocado oil, evoo (not for cooking because it breaks down), coconut oil and MCT oil in smoothies. I have read Jason Fung's book the Obesity Code and it makes so much sense to me. I have done a little intermittent fasting 16:8 and am increasing that to 4 days a week, while using the diet doctor website for keto. Never liked soda, but I will do a Zevia which has stevia here and there as a zero calorie treat. But I'm over 26 months out. Probably not a good idea to try that early on. Love the Protein bars too. Quest was my favorite and the new Bryer's low carb ice cream, but eventually pretty much stopped those as I found healthier choices (banana ice cream). Lots of chicken and salmon, mussels, clams an shrimp. I do however do a lot of cottage cheese and gouda, cheddar, mazzerella and havarti cheese. Plus I like to try many other cheeses. The very bet to you in your journey.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 3 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

      3. NickelChip

        I think it's important to remember that the weight charts and BMI ranges were developed a very long time ago and only intended to be applied to people who have never been overweight or obese. Those numbers aren't for us. When you are larger, especially for a long time, your body develops extra bone to support the weight. Your organs get a little bigger to handle the extra mass. Your entire infrastructure increases so you can support and function with the extra weight. That doesn't all go away just because you burn off the excess fat. If you still had a pair of jeans from your skinniest point in life and then lost weight to get to the exact number on the scale you were when those jeans fit you, chances are they would be a little baggy now because you would actually be thinner than you were, even though the scale and the BMI chart disagree. When in doubt, listen to the jeans, not the scale!

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×