What about protein??

Tina T.
on 1/5/07 2:58 am - Alma, AR
How in thw world to you get all this protein in without eating? I was looking on the internet but I couldn't find anything that was sugar-free. So what do any of you suggest?
lightswitch
on 1/5/07 10:11 am
There are several. I use the whey protein now, but when my tub runs out, I am getting pro stat, it is for diabetics and you don't mix it with anything, just drink it and it has like 35 grams per two ounces, I think. I spend all my time trying to get my protein in and water and vitamins. Oh man. anyway, the last couple of weeks, I have had to stop the protein because it was making me so sick, but now, for whatever reason, it is not botherering me. Walmart has a brand that is pretty good and I got one from GNC. I would suggest starting out with vanilla, and you can add the davinci syrups to them or yogurt and later fruit. I add a little peanut butter and strawberries to my chocolate, really it's good.
Tina T.
on 1/5/07 11:06 am - Alma, AR
So I need to use pro-stat to start off. Does it taste good by itself? I sounds so nasty. I am a nurse and I have used pro-stat with some of my residents but I can't remember if they said what it tasted like. How much is that stuff anyway?
lightswitch
on 1/5/07 8:21 pm
I have tasted the berry and it is good, but my surgeon said that some of the other flavors are a little hard to swallow. Where do your patients get it from. I am orderering mine from their site, but if one of the stores carries it, I'd rather go there. All of the protein is expensive. The powder is about 30 or 35 bucks and the pro stat is too. They are expensive but they last a while. By the time I buy the vitamins, childrens flintstones with iron, and my calcium, tums with calcium, and my protein mixes, and all the sugar free stuff, I am still ahead of the game from before I had wls. I'd start buying the protein now and start getting used to it. Oh, and get plenty of sugar free popsickles and jello. That is what got me through the first two weeks, and chicken broth.
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