Re; Red Meat

My site recommends no red meat for six months after surgery. Seems like over in the VSG forum, which I know is predominately americans, it seems they can eat red meat around 10 weeks out.

First off does this differ from anything you were told at your site? I'm going through Windsor.

Do people generally follow this six month recommendation?

Any insight would be appreciated. Thank you.

Red meat can be tough to digest, generally has more fat and I don't know if it may have something to do with not having a pyloric valve. As a VSG'er I was told the same thing, but I could tolerate red meat.

To be on the safe side, I'd follow your center's instruction.

So interesting how every centre has slightly different programs, even within the same province.

i had rny in Ottawa, but vsg are given the same dietary guidelines. There was no restriction on red meat at all. Just a warning that ground beef could be tricky.

Hi there! I went through Windsor as well, and I was eating shepperd's pie in the pureed stage (chewed it really well, didn't puree) made with ground beef and mashed taters. I had no problems. I also ate steak and roast beef before 6 months I just made sure I chewed it really well.

Hey Manda. I LOVE red meat and see different people from different sites and programs having it sooner. For me, I am going to try to stick to the guidelines. I bet when you meet with the dietician again after the surgery you can have a good conversation with them about this specific to you. They deal with different guidelines on Windsor as we all have different surgical site options. Not a good answer but for now I would say worry about beef down the road after you are done the first month of fluids.

As was mentioned red meat is hard to digest. Ground beef is easier since it is already broken down. Something like steak needs to be small bites chewed VERY well. Best to wait. The recommendations are often based on problems previous people have had.

I was through Guelph and they said no red meat until six months out as well and I followed all their guidelines. Two things that have upset my pouch post-op have been chicken and meatballs. I can't say if I would have been able to digest red meat (beef and pork) sooner, but I know at this point my pouch prefers those over chicken. Everyone is different and my approach was following their instructions to the letter.

Meg~

Ground beef is fine. Lived on Wendy's chili during puree. Steak and roasts are very fiberous and can be hard to chew fine enough. Hard to digest. Even now at over 5 years it has to be super tender or it gets stuck.

I went through Windsor as well and had my 3 month follow up today, the dietician said a little red meat is ok but to limit it to once a wee****il the 6th month mark.

Im almost 13 weeks post op from VSG and I've had steak twice, combined about 1.5 oz.

Since I don't find many vsgers on the ontario forum, I'm hoping you can share a bit more of your post op experience.

How has the recovery gone for you? Any complications? Surprises (good or bad)? And if I may ask how much weight you've lost in the 13 weeks?

Did you go to Guelph or Toronto for your surgery?

Anything you would be willing to share or any advice would be very much appreciated.