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March 2020 Surgery Folks Come On in!



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I didn't see an official thread so I started one! I finally got my date in March on St. Patrick's Day just before my birthday. I'm excited and anxious all at once. It could have been scheduled in late Jan/Feb but the bari center didn't get the Doctor's clearance that they were looking for and I had to wait until she got off of her winter break to get her to redo it, and then it took a couple of weeks for me to finally call them. They had called but either didn't leave a message or didn't leave the right number (because they are associated with the hospital) so it took a while, plus I'm too busy at work right now to take off anyway.

Now that it's all set up, I have to spend the next month or so preparing the house, starting with the kitchen. Everything that I can't eat anymore is gonna get tossed. Starting Tuesday, I will be going to the bari classes so that I can get my head totally into this. The waiting has been annoying, but it's all falling into place. Sometimes I can't believe I'm really doing this!

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I’m scheduled for March 11. Just waiting for insurance approval. best of luck!

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3 hours ago, MaineDoc said:

I’m scheduled for March 11. Just waiting for insurance approval. best of luck!

The insurance approval went well compared to having to track my doctor down. Who knew?

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March 3rd, sleeve to bypass revision. I started my pre-op diet this week (I don't need to for another 2 weeks but I wanted to get a head start). The hard part for me is that I will be travelling for 3 weeks before my surgery, so I hope that I can deal with all the different foods while away.

I'm an outlier here as I'll be getting my surgery done in Estonia (!). I live in Japan and there's only one really expensive place in Tokyo to get it done -- it's just easier and cheaper for me to go abroad, since no matter what I choose, I have to self-pay. I had my last surgery in Mexico, so this will definitely be a change. It's really interesting how different the recommendations between the US/Mexico and Europe are for eating both pre- and post-op. I get to have a full meal (carb-heavy) the day before surgery!

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4 hours ago, biginjapan said:

March 3rd, sleeve to bypass revision. I started my pre-op diet this week (I don't need to for another 2 weeks but I wanted to get a head start). The hard part for me is that I will be travelling for 3 weeks before my surgery, so I hope that I can deal with all the different foods while away.

I'm an outlier here as I'll be getting my surgery done in Estonia (!). I live in Japan and there's only one really expensive place in Tokyo to get it done -- it's just easier and cheaper for me to go abroad, since no matter what I choose, I have to self-pay. I had my last surgery in Mexico, so this will definitely be a change. It's really interesting how different the recommendations between the US/Mexico and Europe are for eating both pre- and post-op. I get to have a full meal (carb-heavy) the day before surgery!

May I ask why your converting from the sleeve to by-pass?

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2 hours ago, ronjsteele1 said:

May I ask why your converting from the sleeve to by-pass?

My sleeve and I failed. Despite numerous attempts to reset it, nothing has worked. It's also clear that I have a sugar addiction. I should have done the bypass from the beginning, but I was a little fearful of it and the lifetime of supplementation. I'm hoping that the bypass, and knowing what I know from my previous experience, that this will be more successful.

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I got a little booklet on meal plans for RNY and watching videos done by Dr. Duc C Vuong -- he's very good and gives a lot of good advice.

I plan to thoroughly clean out my kitchen this weekend and dump everything I can't eat post-op.

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On 02/05/2020 at 13:00, MaineDoc said:

I’m scheduled for March 11. Just waiting for insurance approval. best of luck!

Got insurance approval so it’s finally really real!

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I'm scheduled for gastric sleeve Mar. 26th, which feels like it's coming faster and faster. I needed a day close to Spring Break to avoid disrupting my schedule (work in special ed), and that was the day I wanted when I sent in my application in October... and I got it! ✔️

I started shakes for Breakfast last November and 80 net carbs per day. Next week I'll switch to shakes for lunch. I have to change some meds with my regular doc this month and have an endoscopy Mar. 3rd.

Mar. 11-25th is a milk/clear liquids only diet. That is going to be rough while still working up to the day before surgery, especially since if I escalate or am not with it, the kids can escalate. Definitely have to up my vitamins!

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Hi March people! I am scheduled for Gastric Bypass on March 5th. I am getting nervous, anxious and excited. I work a desk job (accounting) wondering how much time people take off for Bypass (robotic) before heading back to work. I am tenatively taking a week off then will work from home for 2 weeks before heading back to the office.

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I got a little booklet on meal plans for RNY and watching videos done by Dr. Duc C Vuong -- he's very good and gives a lot of good advice.
I plan to thoroughly clean out my kitchen this weekend and dump everything I can't eat post-op.

That's a great idea. I'm going food shopping this weekend since I start my liquid diet on 2/18. I just dont want to buy unnecessary stuff.

Sent from my SM-G950U1 using Tapatalk

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Hi March people! I am scheduled for Gastric Bypass on March 5th. I am getting nervous, anxious and excited. I work a desk job (accounting) wondering how much time people take off for Bypass (robotic) before heading back to work. I am tenatively taking a week off then will work from home for 2 weeks before heading back to the office.
I work a desk job also - in Health Insurance ironic right. I'm taking a week off then a week working half days from home. I'm scheduled for 3/2. I know it's a 2 week minimum for sleevers...not so sure for bypass peeps.

Sent from my SM-G950U1 using Tapatalk

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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?
      · 2 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..

    • 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
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    • 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.
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      · 0 replies
      1. This update has no replies.
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