low stomach acid and food safety post rny?

Do we need to factor low stomach acid and food safety into our lives after bypass?

I've never heard these discussed, to be honest. I don't worry about food safety any more or less than I did prior to surgery. As for low stomach acid, I think about it occasionally with respect to taking meds - as well as when I'm tempted not to chew my food as much as I should (low acid + the stomach's not being able to churn as much as it did before surgery means you have to "help" it by chewing your food more thoroughly), but other than that, I don't really think about it.

P.S. we were told during our pre-op classes about having to chew more thoroughly due to the stomach not being able to churn as much as before. They didn't mention the low acid piece - although I think that would be a factor as well.

Interesting new piece of information for me. Thank you for sharing. It totally makes sense. I really only think about low acid when related to things like food poisoning and things like sushi made with raw fish and certain soft cheeses. Not a huge deal really but I do think about it at times. I think what you added to the conversation about the stomach not churning as much as before is much more noteworthy. I appreciate you mentioning it.

what you said about low acid makes sense, too. Stomach acid is supposedly really strong - I'm sure it must render a lot of things harmless that otherwise wouldn't be. And....we've lost some of that ability.

No you don't have to worry. With RNY the pouch is seperated from the stomach and the remnant stomach is left intact. Stomach acid is largely produced in the lower part of your stomach that is now the remnent), which is why RNY is used to stop reflux. The bulk of that acid can no longer reach the esophagus after surgery, but the acid is still being produced and emptying into your small intestines, aiding digestion.