Back Online with a Few Questions

Hi everyone.  I'm finally back on line after weeks without access. It's so good to be able to read and catch up with you guys.  I see that lots of progress has been made!  Congrats to all the big losers out there.  I hope that everyone is doing well.   Since my surgery on April 18th, I'm down about 45 pounds, but I seem to have hit a plateau.  Is this normal at approx. 8 weeks post op?  Also, I'm having a terrible time tolerating ANYTHING with protein in it.  Meats are out of the question, including seafood, chicken or beef.  I can't keep down deli meats or eggs either.  The only foods I can tolerate are yogurt, cheese and pineapple, peaches or applesauce.  The protein bullets and powders make me extremely nauseated too.  Do any of you have any ideas or suggestions for good protein sources that I might be able to tolerate?  My appointment with the dietitian is not until the end of the month. 

Thanks for all the support and have a great day!

Lorie Anne

Hey Lorie Anne.. congrats on your success!  I can totally relate to not tolerating protien.. I had the same problem.  meat was also an issue for me.  I was able to mix unflavored Unjury powder into foods and eat it though.   Good luck and keep us posted on your success!!

Hi Lorie Anne,

It's so good to see you again! Your progress is just phenominal and it's really normal to have a plateau or stall occur about now. Just hang in there and be sure you are getting enough protien, calories, supplements and exercise. I understand that your appointment with your Nut isn't scheduled until the end of the month, but with the kinds of challenges you are experiencing, pleasse contact them right away. They are best equiped to help you navigate the difficulties you are experiencing.

Welcome back!

Barb

A plateau is when you do not lose pounds OR inches for FOUR weeks or longer - so no you are not on a plateau. Some consider it a 'stall' when you dont lose for a week... some say at least 2 weeks. Check your inches when the scale stops. You will *not* lose every day, or may not even every week - it took time to put the weight on it takes time to get the weight off. Meats - you may need to start with a high fat content meat.. you can lower it later... fat is what keeps the meat moist... go for a higher fat ground beef and see if that works... with other meats its all about the prep - try cooking in the crock pot or in soups... the moister the better - grilling may be too dry, same with baking.... forget about the mircowave.  deli meats - try getting it shaved super thin... even at 2 years out this is how I have to eat my deli meat otherwise it has a hard time moving thru my pouch eggs - can be tough early out... again they need to be *super* moist... try scrambling with some creamcheese so its very mushy/somewhat runny and that should help... however many cannot tolerate eggs until much further out If the protein is making you nauseated it could perhaps be a slight lactose intolerance... I know you are eating yogurt and cheese but people tolerate different forms better... I have a slight lactose intolerance and do fine w/yogurt and cheese but cannot drink milk in the morning and sometimes ice cream is rough (always been that way even pre-op!). Perhaps try switching to a soy based protein and see if that helps. You could always try mixing in the powders with your food instead of doing shakes/protein bullets. There are protein pills out there these days as well.. many are pretty low in protein but some are better - you will have to research or post to the main or RNY board for more info since they were not out when I was doing suppliments I dont know much about them. As for good protein sources - FF refried beans mixed with LF cheese and LF sour cream,  'pastaless lasgana' or 'crustless pizza' mix spaghetti sauce with LF mozz cheese, some ricotta and whatever topping(s) youd like (turkey pepperoni), you can bake/micro american cheese slices and/or turkey pepproni for a few minutes and make your own 'chips', cottage cheese pancakes (check out theworldaccordingtoeggface.com for a TON of great WLS-friendly recipies).