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LOVE, LOVE, LOVE my band!



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At age 48 I had tried every diet I think out there. Depressed about my constant failures and concerns about turning 50 and not being able to get my body back in shape, also I was going through menapause as well, which by the way was instant thank god! LOL Lucky me.

As soon as I first heard of lapband which was in a small article in a magazine I began researching, within 30 days I had made the decision that this would work for me. Unfortunately I did not qualify in the US as I was just under the minimum requirement, also when I went to a local Florida facility these doctors only had about 200 surgeries under their belt. I also was shown the scars from their patients and thought it was showing more of a scar with the US docs. I researched and personally made the choice of Dr Rumbaut. He had at the time 2000 surgeries under his belt, had trained years prior and his practice is at the hospital our president would go to if he was in Mexico and became ill. I had never had surgery before. See next entry! I am out of space:tt2:

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2nd part!

The surgery, hospital,staff and doctor was outstanding. I asked the doctor to take special care on the inscissions because I was a boater and wore two piece bathing suits or would after the weight loss. He did just that! I have very little scaring and now at my two year reunion I am 4lbs from my original goal of 155 currently at 159ish...

Never not one day do I regret having this surgery. For me it WAS the solution. I am mindfull to have it adjusted now 1 time a year and have a new goal of 145 for next year this time. That will be it for me I will be in a loose 7-8 size as I can fit in them now. Going from a tight 13-14 to a very loose 9-10 boardering on a 7-8 makes me:thumbup:...

To people out there thinking about this. If you are a volume eater, then this is the answer! Go for it:thumbup:

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Thankyou for sharing your story! I was banded 4 days ago and am soooo excited about finally achieving my 'ideal' healthy weight.

I am 48 and decided I didn't want to hit 50 fat and frumpy! I am 5'7" and was 214lbs on operation day (last Friday). My goal is 140lbs, so our ages and stats are similar.

You have given me the boost I regulary need to say "come on new life, I love you"!!!

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I love my band. I was a volume eater and it sure helped that. I got the band orginally because of my health. I have liver disease, diabetes, high blood pressure, and high cholestral. I had to make the decision to pull the plug on my Uncle who had the same illnesses I have and was only 63. I was 55 at the time and I have 4 grandchildren I want to see grow up. I no longer have diabetes or high blood pressure. I am taking 11 pills less a day since the lap band. That helps my liver counts, so my liver is getting better. Losing the weight has been the bonus. The lap band has helped me do what I couldn't do on my own. I don't even mind obeying the rules now because the benifits have been so great.:)

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Which hospital did you have the procedure at in Monterrey?

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I love my band tooo much also :biggrin: I have lost 50 51 pounds so far and I am 8 months post op. Its the best desicion I have ever made... the only problem is now I want everyone I know thats morbidly obease to have the surgery and I know this is not the right way of thinking :cool2: I just want to share my happiness!!!! great job on your success!!!!

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I was banded on 11/04/08 and I started out at 258 before surg and the day of surgery weighed in at 238lbs. I am now at178lbs and feeling great. I do not regret my decision to be banded whatsoever, I absolutely love the fact that I no longer wear and insulin pump or have to take any type of BP meds. My bloodsugar is normal all the time. It is one of the best things that has ever happened to me.......

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WOW !!! You look so different and you look great !!!

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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
      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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