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My name is Kristie. I'm a 49 year old wife, mom, RN from Seattle. I've been overweight pretty much since I stopped competing in sports after high school. The pounds have crept up slowly over the years. I've had some success losing on my own, but I imagine like most here haven't been able to maintain my losses. I dropped from 285 to 200.1 (never hit onderland) on my own 6 years ago through calorie restriction and daily exercise. I slowly quit tracking, slacked on exercise, and unhealthy habits crept back in. I re-gained all but 2 pounds of that loss. I've dropped 14 pounds in my pre-op period.

I'm scheduled for a VSG on 8/12. I had my 4 hour pre-op class yesterday, which included diet teaching (both a refresher of my pre-op diet, as well as info on the 2 week post op plan). It's getting very real and sinking in what an enormous change I am undertaking. I'm feeling a mix of excitement, anxiety, and happiness for what lies ahead. I'm not sleeping well as my brain is full of planning, wondering, and worrying. I've been really fortunate that I haven't suffered from most of the health complications as the others who were in my class. I'm glad of that, but also glad that I have the opportunity to prevent a decline in my health through this surgery.

I've really appreciated all of the reading I've done here. You are all full of wisdom and inspiration. Part of my long term plan is to continue reading here, but to come out of lurking mode as well and start fully participating. I've been working on my head stuff for awhile, but anticipate that this will continue to be a challenge-I'll be coming here for a dose of tough love as needed! Thank you for being here, thank you for sharing your process. I hope in time I will be part of that sharing and help inspire those who come after me.

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Welcome! Best wishes on your upcoming surgery and the rest of your journey!

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Welcome! I'm 54 and just had VSG 7 months ago. It's been nothing but wonderful, even the sometimes irritating weight loss stalls and I feel happier and healthier and will continue to become healthier until I reach my goal. Good luck on your WLS journey.

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Welcome and congratulations on your upcoming surgery 😊

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On 08/01/2019 at 13:57, kristieshannon said:



My name is Kristie. I'm a 49 year old wife, mom, RN from Seattle. I've been overweight pretty much since I stopped competing in sports after high school. The pounds have crept up slowly over the years. I've had some success losing on my own, but I imagine like most here haven't been able to maintain my losses. I dropped from 285 to 200.1 (never hit onderland) on my own 6 years ago through calorie restriction and daily exercise. I slowly quit tracking, slacked on exercise, and unhealthy habits crept back in. I re-gained all but 2 pounds of that loss. I've dropped 14 pounds in my pre-op period.




I'm scheduled for a VSG on 8/12. I had my 4 hour pre-op class yesterday, which included diet teaching (both a refresher of my pre-op diet, as well as info on the 2 week post op plan). It's getting very real and sinking in what an enormous change I am undertaking. I'm feeling a mix of excitement, anxiety, and happiness for what lies ahead. I'm not sleeping well as my brain is full of planning, wondering, and worrying. I've been really fortunate that I haven't suffered from most of the health complications as the others who were in my class. I'm glad of that, but also glad that I have the opportunity to prevent a decline in my health through this surgery.




I've really appreciated all of the reading I've done here. You are all full of wisdom and inspiration. Part of my long term plan is to continue reading here, but to come out of lurking mode as well and start fully participating. I've been working on my head stuff for awhile, but anticipate that this will continue to be a challenge-I'll be coming here for a dose of tough love as needed! Thank you for being here, thank you for sharing your process. I hope in time I will be part of that sharing and help inspire those who come after me.


Hi Kristie! I identify with everything you’ve said. I too am having my surgery 8/12/19. I just got home from meeting with my nutritionist one on one. I called the meeting with her because , although I’m thrilled & excited, I was also getting overwhelmed with everything. She completely calmed my fears. Is anyone on your team available to meet with you one on one? I’m figuring I’m going to utilize as much support as I need in order to feel comfortable. Let’s stay in touch since we’re both in the timeline process together.. :-)

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20 hours ago, Chiptress said:
23 hours ago, kristieshannon said:


My name is Kristie. I'm a 49 year old wife, mom, RN from Seattle. I've been overweight pretty much since I stopped competing in sports after high school. The pounds have crept up slowly over the years. I've had some success losing on my own, but I imagine like most here haven't been able to maintain my losses. I dropped from 285 to 200.1 (never hit onderland) on my own 6 years ago through calorie restriction and daily exercise. I slowly quit tracking, slacked on exercise, and unhealthy habits crept back in. I re-gained all but 2 pounds of that loss. I've dropped 14 pounds in my pre-op period.


I'm scheduled for a VSG on 8/12. I had my 4 hour pre-op class yesterday, which included diet teaching (both a refresher of my pre-op diet, as well as info on the 2 week post op plan). It's getting very real and sinking in what an enormous change I am undertaking. I'm feeling a mix of excitement, anxiety, and happiness for what lies ahead. I'm not sleeping well as my brain is full of planning, wondering, and worrying. I've been really fortunate that I haven't suffered from most of the health complications as the others who were in my class. I'm glad of that, but also glad that I have the opportunity to prevent a decline in my health through this surgery.


I've really appreciated all of the reading I've done here. You are all full of wisdom and inspiration. Part of my long term plan is to continue reading here, but to come out of lurking mode as well and start fully participating. I've been working on my head stuff for awhile, but anticipate that this will continue to be a challenge-I'll be coming here for a dose of tough love as needed! Thank you for being here, thank you for sharing your process. I hope in time I will be part of that sharing and help inspire those who come after me.

Hi Kristie! I identify with everything you’ve said. I too am having my surgery 8/12/19. I just got home from meeting with my nutritionist one on one. I called the meeting with her because , although I’m thrilled & excited, I was also getting overwhelmed with everything. She completely calmed my fears. Is anyone on your team available to meet with you one on one? I’m figuring I’m going to utilize as much support as I need in order to feel comfortable. Let’s stay in touch since we’re both in the timeline process together.. 🙂

Thanks Chiptress! I have had a couple meetings 1:1 with the nutritionist as well as psychologist at my surgeon's office, and will have post op 1:1's as well. Best of luck with your surgery, I agree that good support is key!

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    • 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

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      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.
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