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if it's been less than a month, it's just a normal stall which should break and you'll be on your way again. If it's been lingering on for much more than that, then you may have thrown yourself into maintenance. If you want to continue losing, then you'll have to either take in fewer calories or increase your activity - or both.

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I'm almost 18 months out. I try to keep my calories around 1300 (sometimes it's less, generally it's somewhere in the 1300's, but I've had a cheat day or two that went up to 1500). My carbs I try to keep around 80-100 (my dietitian said I can have up to 200, but that just doesn't feel right to me). And my Protein is 80-100 per doctor's orders (lately it's been more on the lower side around 85-90). I don't keep track of the fat other than to choose low fat or no fat options when it comes to food. As to stalls... they're apart of the journey. You can try adjusting your diet where you think it needs it. I've adjusted my sodium intake to break a stall, upped my carb intake, lowered my carb intake, upped my calories, lowered my calories, etc. It rarely helps. Mostly, I just try and ride it out and continue to make the healthier food choices. My longest stall was 47 days and I was resigned that I must have hit maintenance, but it DID eventually break and I've lost five pounds since that stall broke almost a month ago. My best advice is to log what you're eating, keep making healthy choices, and adjust if you feel you need it. And try to remain positive! You've come a long way to get where you are and you've done an amazing job at it! Positivity goes a lot farther than negativity though, admittedly, it can be hard to remain positive during stalls...

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How many calories is everyone averaging within the first few weeks of surgery? I am on Day 5 and average about 400. I’m curious. I am having a hard time with the Protein Drinks.< /p>

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The number of calories differs person to person. I’m not very tall, have a smaller frame, am in my mid 50s, not very active & I consume about 1200 calories a day to maintain my weight where it is now. If I was a taller, younger, &/or a more active person I’d need more calories to maintain.

While losing I was eating only about 300 calories to begin, slowly increasing as I progressed. I was at about 600 around month 3 or 4 & probably closer to 1000 at goal at 6 months. I had to keep increasing my intake to try to stop losing in maintenance. But this was me. What you need to lose, or maintain, may be completely different.

As @catwoman7 said you could be in a stall or have reached maintenance - calorie intake matches the calories your body needs to burn to function. If it’s a stall, stick to your plan & what you’ve been doing & it will break. If you’ve reached maintenance & want to lose more you will need to increase your activity &/or decrease your caloric intake. But remember what ever you do has to be sustainable to then maintain the weight you eventually do reach.

Good luck & congrats on the weight you’ve lost so far.

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Thank you all so much my stall finally broke. I started tracking my food and I am down to 172 now it was a long stall and I was getting worried but I'm glad I didn't give up. I put all snack food and unhealthier options out of sight and it really worked this weekend we are rearranging the pantry and fridge to keep my heathier stuff with in eye shot for me and so I don't have to hunt for my items.

Sent from my LE2127 using BariatricPal mobile app

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I just had my 3 month follow up. I asked the same question. I am 800-900 cal. Usually do 1000 or less. No more than 30g fat
80-100g protien. And 200 sugar. But I took sugar outta the diet anyhow and I don't do many carbs. Definitely no added sugars.

Sent from my SM-N960U using BariatricPal mobile app

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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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