Am I experiencing a slight dumping syndrome>>
Hi everyone - I had a weird experience and just wondered if anyone else has had a similar one. I am about 7 weeks post op (RNY) and some days it seems hard to get my 64 oz of fluids in and if I don't I experience the general weakness/dizziness that lets me know I need to hydrate, and so I do. Some times, though, I supplement by eating a SF popsickle. Well, today (tonight actually) I ate 2 in a row - I was both thirsty and also I think looking for the "crunch factor". Well, they went down fine and I waited just a bit in between popsickles. Anyway, in about 6-8 minutes after finishing, I started in with heart palpitations galore!! I also felt a bit of tightness in my chest area and of course started to feel like I wanted to sweat like in a hot flash! I also am passing a bit of gas and burping, too, so my first guess was I ate too many (2) one after the other?? I guess I just figured they were sugar free and ok to eat!!
Anybody else have this happen?? I know I will be more cautious in the future-I am normally pretty good about my portions, etc. but I just felt like I wanted another one!! It's calming down now(after about 25 minutes) but I was a bit scared in the beginning. I guess I still have lots to learn about my new body functions! Thanks for any help! Mary (Molly P)
Anybody else have this happen?? I know I will be more cautious in the future-I am normally pretty good about my portions, etc. but I just felt like I wanted another one!! It's calming down now(after about 25 minutes) but I was a bit scared in the beginning. I guess I still have lots to learn about my new body functions! Thanks for any help! Mary (Molly P)
Could be possible dumping. Watch the sugar free items. Sometimes sugar free has fake sugars that are very high in grams and that can effect you.
I personally don't dump as much on regular sugars but I do get sick on sugar free or no sugar added ice cream.
It's all about reading labels. Read every thing before you buy it.
I personally don't dump as much on regular sugars but I do get sick on sugar free or no sugar added ice cream.
It's all about reading labels. Read every thing before you buy it.
Thanks Marie - I have not experienced any reactions to SF items or sugar because the SFpopsickles are all that I have had since my surgery, with the exception of some yogurt which was SF also. I should've been looking at this and now will be more careful of what(if any) sf items I consume. Thanks again - I knew I'd get help and good advice here, Mary (Molly)
Molly:
Hello, I just looked at my SF pops nutr info states 15 cal a pop with 4 g carbs, 2 g sugar alcohols. Not sure this would induce dumping but is possible I suppose..The sugar alcohols can be bad news for many folks even preops...the GI effects can be severe.cramps, gas, bloating, diarrhea etc...
Are you diabetic? Could of been a low blood sugar reaction?
Were you anxious? Panic can feel this way.....
This is info on dumping that you may find helpful to read...
DUMPING SYNDROME DEFINED, EXPLAINED, AND AVOIDABLE!
http://www.sabariatric.com/effects.php
The weight loss that is achieved through the RNY appears to be primarily dependent upon the removal of the pyloric valve, leaving the individual without a regulator of food movement into the small intestine. This results in the well-known phenomena called "dumping syndrome" which can cause an individual to feel sick or even faint. Rapid gastric emptying, or dumping syndrome, happens when the lower end of the small intestine (jejunum) fills too quickly with undigested food from the stomach. "Early" dumping begins during or right after a meal. Symptoms of early dumping include nausea, vomiting, bloating, diarrhea, and shortness of breath. "Late" dumping happens 1 to 3 hours after eating. Symptoms of late dumping include weakness, sweating, and dizziness. Many people have both types. Stomach surgery is the main cause of dumping syndrome because surgery may damage the system that controls digestion. Treatment includes changes in eating habits and medication. People who have dumping syndrome need to eat several small meals a day that are low in carbohydrates and should drink liquids between meals, not with them. It is imperative to the Roux En Y or other procedural gastric bypass patient that they follow their diet plan to reduce the risk factor of Dumping Syndrome. Many people equate the term solely to be spasmodic fits of diarrhea, when that is merely one of the symptoms of a more intensified unpleasant experience. Dumping syndrome is usually divided into "early" and "late" phases - the two phases have separate physiologic causes and shall be described separately. In practical fact, a patient usually experiences a combination of these events and there is no clear-cut division between them. Early dumping is caused by the high osmolarity of simple carbohydrates in the bowel. The various types of sugar all have small molecules, so that a gram of (for example) sucrose has MANY more molecules than a gram of protein, creating a higher concentration (number of molecules per cc) from simple sugars than from other foods. This matters because, inside the body, fluid shifts will generally go toward the higher concentration of molecules. So, if a patient consumes a bite of milk chocolate (lots of sugar), when it gets to the Roux limb it will quickly "suck" a significant amount of fluid into the bowel. This rapid filling of the small bowel causes it to be stretched (which causes cramping pain). This also causes the activation of hormonal and nerve responses that cause the heart to race (palpitations) and cause the individual to become clammy and sweaty. Vomiting or diarrhea may follow as the intestine tries to quickly rid itself of this "irritant." Late dumping has to do with the blood sugar level. The small bowel is very effective in absorbing sugar, so that the rapid absorption of a relatively small amount of sugar can cause the glucose level in the blood to "spike" upward. The pancreas responds to this glucose challenge by "cranking up" its output of insulin. Unfortunately, the sugar that started the whole cycle was such a small amount that it does not sustain the increase in blood glucose, which tends to fall back down at about the time the insulin surge really gets going. These factors combine to produce hypoglycemia (low blood sugar), which causes the individual to feel weak, sleepy, and profoundly fatigued. Late dumping is the mechanism by which sugar intake can create low blood sugar, and it is also a way for gastric bypass patients to get into a vicious cycle of eating. If the patient takes in sugar or a food that is closely related to sugar (simple carbohydrates like rice, pasta, potatoes) they will experience some degree of hypoglycemia in the hour or two after eating. The hypoglycemia stimulates appetite, and it's easy to see where that is going...The reason that sugar does not cause dumping in non-operated people is that the stomach, pancreas, and liver work together to prepare nutrients (or sugar) before they reach the small intestine for absorption. The stomach serves as a reservoir that releases food downstream only at a controlled rate, avoiding sudden large influxes of sugar that can occur after a Roux En Y. The released food is also mixed with stomach acid, bile, and pancreatic juice to control the chemical makeup of the stuff that goes downstream and avoid all the effects outlined above. Obviously, surgeons consider dumping syndrome to be a beneficial effect of gastric bypass - it seems to be important to provide quick and reliable negative feedback for intake of the "wrong" foods. In practice, most patients do NOT experience full-blown dumping more than once or twice. Most simply say that they have "lost their taste" for sweets. Of course, this is always a great topic to ask patients about directly, so you may want to ask about it at our support group in person, or in a support group online. It is an unpleasant side effect of this surgical procedure, experiencing it means one simple thing; you are not following your prescribed diet, and unless you do, dumping syndrome is going to become a major part of your life. Do yourself, and your body a favor and follow doctor's orders, to the letter.
+++++++++++++++++
Eat any sugar alcohol lately?
If you've looked lately at the "Nutrition Facts" panel on a pack of
sugar-free gum or candy, you might be surprised to see that it contains
"sugar alcohol." Don't let the name fool you. These ingredients were given
this consumer-friendly name because part of their structure resembles sugar
and part is similar to alcohol. Sugar
alcohols do not contain ethanol, which is found in alcoholic beverages.
What is sugar alcohol?
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and
bulking agents. They occur naturally in foods and come from plant products
such as fruits and berries. As a sugar substitute, they provide fewer
calories (about a half to one-third less calories) than regular sugar. This
is because they are converted
to glucose more slowly, require little or no insulin to be metabolized and
don't cause sudden increases in blood sugar. This makes them popular among
individuals with diabetes; however, their use is becoming more common by just
about everyone. You may be consuming them and not even know it.
Identifying them
Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt,
maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not
commonly used in home food preparation, but are found in many processed
foods. Food products labeled "sugar-free," including hard candies, cookies,
chewing gums, soft drinks and throat lozenges often consist of sugar
alcohols. They are frequently used in
toothpaste and mouthwash too.
Check carbohydrates
So why are sugar alcohols used so often? For one thing, they help to provide
the sweet flavor to food in many products marketed towards individuals with
diabetes. But, beware! There is often the misconception that all sugar
alcohol-containing products are "free foods." Some of these products may
still contain significant amounts of carbohydrates. It's important to check
the food label for the total carbohydrate contained in the product and talk
with a registered dietitian to determine how it will best fit into your meal
plan.
If a manufacturer uses the term "sugar free" or "no added sugar," they must
list the grams of sugar alcohols. If more than one sugar alcohol is used in a
product, the "Nutrition Facts" panel will list the amount of sugar alcohol it
contains under the total carbohydrate.
If just one sugar alcohol is used, the label will list its specific name, for
example, "mannitol" or "hydrogenated starch hydrolysates."
Pros and cons of sugar alcohols
On the positive side, sugar alcohols contain less calories (1.5 - 3 calories
per gram) than sugar (4 calories per gram), and they do not cause tooth decay
like sugar does. Therefore, many "sugar-free" gums including Trident® and
Extra® are made with sugar alcohols. Sugar alcohols also add texture to
foods, retain moisture better and
prevent foods from browning when they are heated.
Unfortunately, there are some negatives associated with sugar alcohols. The
most common side effect is the possibility of bloating and diarrhea when
sugar alcohols are eaten in excessive amounts. There is also some evidence
that sugar alcohols, much like fructose (natural fruit sugar) in fruit and
fruit juice can cause a "laxative effect." Weight gain has been seen when
these products are overeaten. The American Diabetes Association claims that
sugar alcohols are acceptable in a moderate amount but should not be eaten in
excess.
Some people with diabetes, especially Type I diabetics, have found
that their blood sugars rise if sugar alcohols are eaten in uncontrolled
amounts.
Sugar alcohols vs. artificial sweeteners
Sugar alcohols and artificial sweeteners, such as saccharin (Sweet & Low®)
and aspartame (Equal® or Nutrasweet®), are not one and the same. One
difference between the two types of sugar substitutes is that the artificial
sweeteners contain zero calories whereas sugar alcohols contain about 2.6
calories per gram. Another issue is diabetes management. Artificial
sweeteners do not contain carbohydrates so they do not cause blood sugar to
elevate, whereas, sugar alcohols have some effect on blood sugar. Overall,
both can be useful in diabetes management when used properly.
Forms of sugar alcohol
Mannitol occurs naturally in pineapples, olives, asparagus, sweet potatoes
and carrots. It is extracted from seaweed for use in food manufacturing.
Mannitol has 50-70 percent of the relative sweetness of sugar, which means
more must be used to equal the sweetness of sugar.
Hello, I just looked at my SF pops nutr info states 15 cal a pop with 4 g carbs, 2 g sugar alcohols. Not sure this would induce dumping but is possible I suppose..The sugar alcohols can be bad news for many folks even preops...the GI effects can be severe.cramps, gas, bloating, diarrhea etc...
Are you diabetic? Could of been a low blood sugar reaction?
Were you anxious? Panic can feel this way.....
This is info on dumping that you may find helpful to read...
DUMPING SYNDROME DEFINED, EXPLAINED, AND AVOIDABLE!
http://www.sabariatric.com/effects.php
The weight loss that is achieved through the RNY appears to be primarily dependent upon the removal of the pyloric valve, leaving the individual without a regulator of food movement into the small intestine. This results in the well-known phenomena called "dumping syndrome" which can cause an individual to feel sick or even faint. Rapid gastric emptying, or dumping syndrome, happens when the lower end of the small intestine (jejunum) fills too quickly with undigested food from the stomach. "Early" dumping begins during or right after a meal. Symptoms of early dumping include nausea, vomiting, bloating, diarrhea, and shortness of breath. "Late" dumping happens 1 to 3 hours after eating. Symptoms of late dumping include weakness, sweating, and dizziness. Many people have both types. Stomach surgery is the main cause of dumping syndrome because surgery may damage the system that controls digestion. Treatment includes changes in eating habits and medication. People who have dumping syndrome need to eat several small meals a day that are low in carbohydrates and should drink liquids between meals, not with them. It is imperative to the Roux En Y or other procedural gastric bypass patient that they follow their diet plan to reduce the risk factor of Dumping Syndrome. Many people equate the term solely to be spasmodic fits of diarrhea, when that is merely one of the symptoms of a more intensified unpleasant experience. Dumping syndrome is usually divided into "early" and "late" phases - the two phases have separate physiologic causes and shall be described separately. In practical fact, a patient usually experiences a combination of these events and there is no clear-cut division between them. Early dumping is caused by the high osmolarity of simple carbohydrates in the bowel. The various types of sugar all have small molecules, so that a gram of (for example) sucrose has MANY more molecules than a gram of protein, creating a higher concentration (number of molecules per cc) from simple sugars than from other foods. This matters because, inside the body, fluid shifts will generally go toward the higher concentration of molecules. So, if a patient consumes a bite of milk chocolate (lots of sugar), when it gets to the Roux limb it will quickly "suck" a significant amount of fluid into the bowel. This rapid filling of the small bowel causes it to be stretched (which causes cramping pain). This also causes the activation of hormonal and nerve responses that cause the heart to race (palpitations) and cause the individual to become clammy and sweaty. Vomiting or diarrhea may follow as the intestine tries to quickly rid itself of this "irritant." Late dumping has to do with the blood sugar level. The small bowel is very effective in absorbing sugar, so that the rapid absorption of a relatively small amount of sugar can cause the glucose level in the blood to "spike" upward. The pancreas responds to this glucose challenge by "cranking up" its output of insulin. Unfortunately, the sugar that started the whole cycle was such a small amount that it does not sustain the increase in blood glucose, which tends to fall back down at about the time the insulin surge really gets going. These factors combine to produce hypoglycemia (low blood sugar), which causes the individual to feel weak, sleepy, and profoundly fatigued. Late dumping is the mechanism by which sugar intake can create low blood sugar, and it is also a way for gastric bypass patients to get into a vicious cycle of eating. If the patient takes in sugar or a food that is closely related to sugar (simple carbohydrates like rice, pasta, potatoes) they will experience some degree of hypoglycemia in the hour or two after eating. The hypoglycemia stimulates appetite, and it's easy to see where that is going...The reason that sugar does not cause dumping in non-operated people is that the stomach, pancreas, and liver work together to prepare nutrients (or sugar) before they reach the small intestine for absorption. The stomach serves as a reservoir that releases food downstream only at a controlled rate, avoiding sudden large influxes of sugar that can occur after a Roux En Y. The released food is also mixed with stomach acid, bile, and pancreatic juice to control the chemical makeup of the stuff that goes downstream and avoid all the effects outlined above. Obviously, surgeons consider dumping syndrome to be a beneficial effect of gastric bypass - it seems to be important to provide quick and reliable negative feedback for intake of the "wrong" foods. In practice, most patients do NOT experience full-blown dumping more than once or twice. Most simply say that they have "lost their taste" for sweets. Of course, this is always a great topic to ask patients about directly, so you may want to ask about it at our support group in person, or in a support group online. It is an unpleasant side effect of this surgical procedure, experiencing it means one simple thing; you are not following your prescribed diet, and unless you do, dumping syndrome is going to become a major part of your life. Do yourself, and your body a favor and follow doctor's orders, to the letter.
+++++++++++++++++
Eat any sugar alcohol lately?
If you've looked lately at the "Nutrition Facts" panel on a pack of
sugar-free gum or candy, you might be surprised to see that it contains
"sugar alcohol." Don't let the name fool you. These ingredients were given
this consumer-friendly name because part of their structure resembles sugar
and part is similar to alcohol. Sugar
alcohols do not contain ethanol, which is found in alcoholic beverages.
What is sugar alcohol?
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and
bulking agents. They occur naturally in foods and come from plant products
such as fruits and berries. As a sugar substitute, they provide fewer
calories (about a half to one-third less calories) than regular sugar. This
is because they are converted
to glucose more slowly, require little or no insulin to be metabolized and
don't cause sudden increases in blood sugar. This makes them popular among
individuals with diabetes; however, their use is becoming more common by just
about everyone. You may be consuming them and not even know it.
Identifying them
Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt,
maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not
commonly used in home food preparation, but are found in many processed
foods. Food products labeled "sugar-free," including hard candies, cookies,
chewing gums, soft drinks and throat lozenges often consist of sugar
alcohols. They are frequently used in
toothpaste and mouthwash too.
Check carbohydrates
So why are sugar alcohols used so often? For one thing, they help to provide
the sweet flavor to food in many products marketed towards individuals with
diabetes. But, beware! There is often the misconception that all sugar
alcohol-containing products are "free foods." Some of these products may
still contain significant amounts of carbohydrates. It's important to check
the food label for the total carbohydrate contained in the product and talk
with a registered dietitian to determine how it will best fit into your meal
plan.
If a manufacturer uses the term "sugar free" or "no added sugar," they must
list the grams of sugar alcohols. If more than one sugar alcohol is used in a
product, the "Nutrition Facts" panel will list the amount of sugar alcohol it
contains under the total carbohydrate.
If just one sugar alcohol is used, the label will list its specific name, for
example, "mannitol" or "hydrogenated starch hydrolysates."
Pros and cons of sugar alcohols
On the positive side, sugar alcohols contain less calories (1.5 - 3 calories
per gram) than sugar (4 calories per gram), and they do not cause tooth decay
like sugar does. Therefore, many "sugar-free" gums including Trident® and
Extra® are made with sugar alcohols. Sugar alcohols also add texture to
foods, retain moisture better and
prevent foods from browning when they are heated.
Unfortunately, there are some negatives associated with sugar alcohols. The
most common side effect is the possibility of bloating and diarrhea when
sugar alcohols are eaten in excessive amounts. There is also some evidence
that sugar alcohols, much like fructose (natural fruit sugar) in fruit and
fruit juice can cause a "laxative effect." Weight gain has been seen when
these products are overeaten. The American Diabetes Association claims that
sugar alcohols are acceptable in a moderate amount but should not be eaten in
excess.
Some people with diabetes, especially Type I diabetics, have found
that their blood sugars rise if sugar alcohols are eaten in uncontrolled
amounts.
Sugar alcohols vs. artificial sweeteners
Sugar alcohols and artificial sweeteners, such as saccharin (Sweet & Low®)
and aspartame (Equal® or Nutrasweet®), are not one and the same. One
difference between the two types of sugar substitutes is that the artificial
sweeteners contain zero calories whereas sugar alcohols contain about 2.6
calories per gram. Another issue is diabetes management. Artificial
sweeteners do not contain carbohydrates so they do not cause blood sugar to
elevate, whereas, sugar alcohols have some effect on blood sugar. Overall,
both can be useful in diabetes management when used properly.
Forms of sugar alcohol
Mannitol occurs naturally in pineapples, olives, asparagus, sweet potatoes
and carrots. It is extracted from seaweed for use in food manufacturing.
Mannitol has 50-70 percent of the relative sweetness of sugar, which means
more must be used to equal the sweetness of sugar.
Take Care, 
Jamie Ellis RN MS NPP
100cm proximal Lap RNY 10/9/02 Dr. Singh Albany, NY
320(preop)/163(lowest)/185(current) 5'9'' (lost 45# before surgery)
Plastics 6/9/04 & 11/11/2005 Dr. King www.albanyplasticsurgeons.com
http://www.obesityhelp.com/member/jamiecatlady5/
"Being happy doesn't mean everything's perfect, it just means you've decided to see beyond the imperfections!"
Jamie Ellis RN MS NPP
100cm proximal Lap RNY 10/9/02 Dr. Singh Albany, NY
320(preop)/163(lowest)/185(current) 5'9'' (lost 45# before surgery)
Plastics 6/9/04 & 11/11/2005 Dr. King www.albanyplasticsurgeons.com
http://www.obesityhelp.com/member/jamiecatlady5/
"Being happy doesn't mean everything's perfect, it just means you've decided to see beyond the imperfections!"
Jamie - Once again thank you so much for all of the information! I am not sure either whether I had a dumping type reaction or if it was just a coincidence. It lasted for about an hour total and then I was able to go to bed ok and am ok today so far. I think it was some sort of reaction to the popsickles (I like the red ones) so perhaps even the coloring might have affected me as I had a similar reaction once to that mock seafood salad stuff that they color the reddish orange! I have printed the replies out and will keep them for a good reference. Once again, thank you all so much for your responses - I am still learning.... Mary
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