Another Question -- What about Juicing Post-Surgery

OK, a followup to my fruit and veggie question. Post surgery after recovery of the pouch, say starting maybe four to six months out, what about drinking juices IN MODERATION from LOW CALORIE produce as a source of vitamins, minerals, and enzymes. I am NOT talking about high calorie, high sugar juices like apple, orange, pineapple, etc.  I assume that those, if you can tolerate them at all, have to be consumed in very small quantites because of the risk of dumping. I was home today, and watching, yes, I'm ashamed to admit it -- Martha Stewart, and she just did a segment on juicing, where she juiced a mixture of cucumber, parsley, apple, pear, papaya, spinach.   I have a juicer, which I've used in the past mainly as a tool to process garden produce -- we can and freeze a lot in my household, and have a big garden.  I bought and use the juicer to process things like tomatos, grapes, apples, berries and even rhubarb to make juice for consumption and for jelly making (which will continue post-op, even though I personally can't have much of it anymore, certainly not the jelly). QUESTION:  Does anyone out there juice low calorie things -- cucumbers, celery, spinach, lettuce, wheatgrass, cabbage, mushrooms, onions, ginger root, possibly beets and carrots in moderation (higher in natural sugars than the other things on my list) post-op?  It seems like it would be a very efficient and healthy way (consumed in moderation, of course, because everything has calories, more so when concentrated like this is) in order to get additional nutrients?  If you didn't want to use it directly, the juices of many vegetables could also probably be used for a soup base or broth as well.  How about tomato juice, home juiced without added salt, which is the bane of commercially available tomato juice?

Be VERY careful about drinking drinks with carbs and / or calories.  After RNY, any sugars will go right into your bloodstream and cause an insulin spike, which stops weight loss. That was a cause of a huge stall of mine.

First of all, I don't juice, but your question got me thinking about it. I did a Google search and found a couple interesting things. This one has a video clip of a Doc talking about it and some info to read that I found interesting. http://www.mercola.com/nutritionplan/juicing.htm This is a chart with the mineral and vitamin contents of vegetables listed. When you scroll to the bottom, it has tomato listed and a link to go to the fruit chart. http://www.healthalternatives2000.com/vegetables-nutrition-chart.html And here is one that shows the Carb count in vegetables http://www.carbs-information.com/carbs-in-vegetables.htm A lot of the things you listed are low in carbs, but i was really surprised at the amount of carbs in a raw onion. I found some other stuff too, but these were the most interesting to me and may help answer some of your questions. I think I will be looking into this more myself. Hope it helps some.

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Even the toughest criminals become remarkably docile 
 once separated from society by six feet of soil. 

Thanks for finding those links, they are interesting.  I too was surprised to find that beets and onions are almost as high in carbs as sweet corn.

Low Carb Vegetables

This list is roughy arranged from lowest to highest carbohydrate counts, but all are non-starchy and generally low in carbohydrates. Exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total.

• Sprouts (bean, alfalfa, etc.)
• Greens – lettuces, spinach, chard, etc.
• Hearty Greens - collards, mustard greens, kale, etc.
• Radicchio and endive count as greens
• Herbs - parsley, cilantro, basil, rosemary, thyme, etc.
• Bok Choy
• Celery
• Radishes
• Sea Vegetables (Nori, etc)
• Broccoli
• Cauliflower
• Cabbage (or sauerkraut)
• Mushrooms
• Jicama
• Avocado
• Cucumber (or pickles without added sugars)
• Peppers (all kinds)
• Summer Squash (including zuchinni)
• Scallions or green onions
• Asparagus
• Bamboo Shoots
• Leeks
• Brussels Sprouts
• Snow Peas (pods)
• Green Beans and Wax Beans
• Tomatoes
• Eggplant
• Artichoke Hearts
• Fennel
• Onions
• Okra
• Spaghetti Squash
• Celery Root (Celeriac)
• Carrots
• Turnip (see Carb Counts of Root Vegetables)
• Water Chestnuts
• Pumpkin

Starchy (High Carb) Vegetables

The main veggies to be avoided when reducing carbohydrates are the starchier vegetables:

• Beets
• Carrots (depends on diet)
• Corn
• Parsnips
• Peas
• Plantains
• Potatoes in all forms
• Winter Squashes (particularly acorn and butternut)

Some one I know use to juice and he told me he had to be careful,  to much of some things would have you setting on the toilet they whole day. I can't remember what veggie it was, but I want to say it was broccoli.  I have thought of buying one just for doing fresh tomatoes in the summer. Nothing I like better than fresh 'maters. pan head

I just bought a juicer for my sister *****cently came down with terminal cancer and she's loving it. She's mainly doing fruits now but plans on moving into veggies soon. I've recently got into dehydrating (fruit and jerky) and it's awesome as well.  Cool, healthy stuff indeed BUT, and it's a big BUT (no pun intended)  -- everything in moderation even heathly, nutritional fuel food like fruits and veggies. Enjoy your juicer.

Not a juicer here, But I eat all of those. In my mind, Same nutrients and calories, but by eating them, You’d also get the fiber. Fiber is so good for you. Eating as naturally and “normally” as possible was and is my goal. Seems to be working so far. For the same calories in a sipping cup, I can have a huge salad and stay full longer. I think if I were just drinking my nutrients, I’d still be hungry sooner and having to rely on ‘will-power’ Rather than fullness and satiation. Just my thoughts…. Best Wishes- Dx