Hot sauce

Anybody use the crazy hot stuff? I don't mean Frank's or Sriracha (though Sriracha is a favourite of mine). I have some insanely hot stuff called "Flashbang", and it is nothing shy of liquid heat in the mouth. I've always been somewhat of a pepperhead that way, I grow fresh superhots yearly.

Does it cause problems with RNY, and how long after surgery can it be introduced?

I eat spicy food but didn't for the first year after surgery. You can do some real damage on a newly operated stomach. You should probably check with your dietician to get a better target suited to you though.

Thanks! I did ask about stuff like cayenne and habanero (which I use a lot) and they said that was fine. I didn't think to ask re the super hot sauces, but this one in particular is more of a food additive. 1/2 tsp in a whole slow cooker full of chili and that's more than enough. The dietician and doctor confirmed with me about peppers and capsaicin (the heat) that they can thicken the stomach lining to protect against ulcers, but if you already have ulcers (I don't) they will aggravate them.

No way should you be ingesting that stuff. Give it a year.

I ate lots of hot, spicy sauces the first year and then lost interest in it. I don't believe they did any harm, at least I never had heartburn, indigestion or ulcers. I never thought to ask permission to use it.

I use hot sauce but not the crazy hot stuff. I stay with the Frank's and maybe a little Tabasco and cayenne pepper sauces. I tried Dave's insanity sauce a few years back and once my eyes started tearing, face turning red and steam coming out of my ears that was a little too much for me. A few months ago I ate a jalapeno and that did number on my sleeve. The pickled ones haven't been too bad but I cannot do the fresh ones. Same goes for the Italian hot cherry peppers, pickled was ok but definitely not the fresh. I would stay with the milder hot peppers but that's just my thought.

Just curious, can you handle the habanero and ghost chilies?(before surgery of course!LOL!)

Wow! You are a brave guy! Good for you, I wish I was able to handle the really hot stuff. I tried the tip of a ghost chili, that was the first and last time for me! LOL!

I was eating salsa and hot sauce by the 3 month mark. My surgeon said that as long as it didn't cause heartburn, it would be just fine.

If in doubt, check with your doctor, but your pouch is fully healed WELL before the one-year mark, so it seems silly to wait that long.

I haven't ever tried FlashBang -- (although now I am interested in it) -- but I do use all kinds of hot sauces and have even taken in ghost peppers both raw and in a few dishes. They were too hot for me to truly enjoy in the amount I ingested without thinking -- but they did no damage to my pouch that I am aware of.

I tend to like very hot wasabi, mustards and horseradishes, too -- no issues.

I started eating mild "hot" sauces such as Tabasco, Franks, and Sriracha about 3 months out -- and was back to eating anything hot that I love by 5 or 6 months. No issues.