I also want to ask If I was ever going to be able to eat sushi again. Or Chinese food. I ask because I'm one-month post-op and there are veggies I don't even tolerate yet.

5 minutes ago, Ninja-slash-nerd said:

RH as in reactive hypoglycemia?. In the literature, RH is usually a part of dumping syndrome.

RH is considered Late Dumping Syndrome. It's not super common as in a big majority have no issues with LDS or RH.

When most people talk about dumping, they mostly think of the Early Dumping Syndrome. Two different things really...One is very sudden and acute. The other happens anywhere from maybe 1-2-3 hours out and can sneak up on you and it's a pretty critical situation if you don't catch it before your bg falls too low. Mine has been as low as 36 and I was in panic almost incoherent from it.

I eat spaghetti squash or zoodles (zucchini noodles) with no problem, but........ I was not allowed to eat veggies for 8 weeks post op. A "plate full" is now a very small plate - not the big giant plate with 2nd helpings that i used to eat. I made some lasagna this week with gluten free pasta, and although I CAN eat pasta, I prefer to use veggie substitutes most of the time. Pasta and other simple carbs (and any grain based carbs, for that matter) is not something you should be thinking about until you get closer to goal weight and need the extra calories to maintain your weight.

The whole idea of surgery is to limit your portion sizes and therefore your goal should be to eat the most nutritional food possible not going back to eating high carbs and empty calories; that's what caused all the weight gain and issues in the beginning.

Start experimenting and learning more healthy options

14yrs later RNY and I still can’t eat spaghetti. The smell of anything tomatoe makes me sick

21 hours ago, MsMocie said:

Are these your goals? To eat what you've always eaten?

For some of us ... yes. I never intended to change what I ate long term, just the quantities and ratios. Not all of us have the same issues with food, nor the same goals.

17 hours ago, Ninja-slash-nerd said:

No, the experience is not that similar. Because with the sleeve, you're far less likely to suffer from dumping syndrome. But thanks for your input.

Some of us have been around here a while and have come to realize there are a range of experiences with both VSG and RNY patients. There can be as many differences with your fellow RNY-ers as similarities with VSG-ers. So don't be quick to assume that your experiences will be more similar or more dissimilar just based upon surgery type.

If you care about this sleever's (who has occasionally experienced light dumping syndrome) opinion, then yes, I have no issues with all the foods you mentioned.

What enjoying a full plate of spaghetti means now ?

Edited January 14, 20206 yr by GreenTealael

18 hours ago, Ninja-slash-nerd said:

No, the experience is not that similar. Because with the sleeve, you're far less likely to suffer from dumping syndrome. But thanks for your input.

Hi there ?

Ive had both surgeries and for me the experience is literally the same ?

I like the Carb Nada pasta they sell on here. I eat a serving maybe once a week. Sashimi will solve all your sushi issues. YUM

I’ve had salmon sashimi twice so far and was surprised my pouch handled it better than cooked fish or tuna. Of course each experience is different. I had already give. Up pasta for years prior to RNY. I was using shiritaki, (better than rice makes a good shiritaki rice they also make a sushi rice) i had also started subbing cauliflower rice, occasionally veggie based pasta. I’d mix better than rice, shiritaki rice and a protein (usually something vegetarian) all pre-surgery. But things change and I am still learning to adapt. But for me personally certain foods are off limits. Unless there is a healthy, but just as tasty alternative.

but one month out. It’s way too early to worry about a plate of pasta or sushi. Better question is, how has your relationship to food changed and how will you adapt going forward. Go through the appropriate phases and try new things slowly and one at a time. And put thoughts out of your head about what you might eat in the future. For now it’s hydration, protein and nutrition.

but that’s life. And yes sometime down the road as you start getting closer to goal weight you treat yourself to little things as long as you meet your target protein, and don’t break the calorie bank. Of course you can do this early on just set standards and don’t break past them.

of course everyone is different but we all started the bariatric surgery journey for a reason.

I get dizzy when I have too many carbs. Im over a year out and probably could eat a small serving of spaghetti but if I overdo it, it makes my pouch feel like it’s going to explode and negative conditioning is very real so I stay away. ?

When I make spaghetti for my family, I eat maybe 1/4 cup of noodles and a small serving of sauce/ sausage. Anything beyond that and the unpleasant dizziness kicks in... Just not worth it. ? I usually go to the gym or for a walk during dinner on spaghetti night. Desperate times calls for desperate measures.

On 1/13/2020 at 3:08 PM, Ninja-slash-nerd said:

I also want to ask If I was ever going to be able to eat sushi again. Or Chinese food. I ask because I'm one-month post-op and there are veggies I don't even tolerate yet.

One month post-op is quite early. You'll run into intolerances that might vanish into thin air just a couple of weeks later. Take it slowly with introducing new foods.

Plate of spaghetti? Depends on the size of the plate of course, lol. Pasta or other more complex carbohydrates never make be dump.

On 1/14/2020 at 8:41 AM, GreenTealael said:

What enjoying a full plate of spaghetti means now ?

You could use a smaller plate and then it would be full! hahaha

As to the OP's question... It took me a few months I think. And then I'd get the slimies and throw up. Now I find it too heavy - it just sits in my stomach. I might try out those edamame noodles and see if they suit my stomach better.

It is really hard when the cravings hit - we have a lifetime of head stuff to deal with. Maybe find some alternatives to fill that craving?

A good pasta alternative is made by great low carb bread company. They make elbow macaroni, spaghetti, rotini, fettuccini, penne, orzo rice pasta,

for example 2 ounces of spaghetti is 110 calories, 19 Grams carbs, 12 grams fiber, 18 grams protein. It’s made with pea protein isolate. Oat fiber. Wheat fiber. Egg whites. Wheat gluten. Semolina.

they make bread, bagels, pizza crust also.

there are always healthy alternatives and it depends what your new pouch can handle. As well as what foods will keep you from falling back into old bad habits.

https://greatlowcarb.com

I used to buy from www.Netrition.com since I’d buy a lot of low carb products.

Probably anything in the bread or pasta, even low carb is better for maintenance. Although I do on occasion have a protein pasta from BariatricPal. Like a creamy chicken pasta soup type thing. But it’s portion controlled. And has protein.

i do finally use those little dishes that came in our dish set and have little bowls I use as well.

On 1/13/2020 at 4:38 PM, Ninja-slash-nerd said:

No, the experience is not that similar. Because with the sleeve, you're far less likely to suffer from dumping syndrome. But thanks for your input.

I'm a sleeve.

I totally dump.

For what it's worth, the same calories of pasta causes a lower release of glucose and resultant insulin spike than does the same calories of bread. Bread has tiny holes and the enzymes in your saliva start breaking down the starch immediately. Chew a bite of bread for 2 minutes and you will start to taste the sugar that has been converted from the starch. Pasta is much more dense and it takes longer for it to break down. You would have to chew it a lot longer to taste the sugar.