home 24 hours
Jenny, I'm so glad you are home and doing so well!!! Take everyones advice and get lots of rest, fluids, and walks in. You don't have to stress over Protein for the first couple of weeks.
I understand when you say everything tastes sweet. That's the way I was. It took me quite awhile before I was able to tolerate fruity things too. I still can't eat popsicles...wierd. I had to use the unflavored Protein for quite awhile and warm things went down a lot easier than cold. You will find what works for you.
Unjury chicken broth is pretty good if you decide to order something.
Make sure you post on your profile page about your expereinces because once all of the WOW's start it's hard to remember what happened in the beginning.
Keep us updated....we want to share in your journey!!
I understand when you say everything tastes sweet. That's the way I was. It took me quite awhile before I was able to tolerate fruity things too. I still can't eat popsicles...wierd. I had to use the unflavored Protein for quite awhile and warm things went down a lot easier than cold. You will find what works for you.
Unjury chicken broth is pretty good if you decide to order something.
Make sure you post on your profile page about your expereinces because once all of the WOW's start it's hard to remember what happened in the beginning.
Keep us updated....we want to share in your journey!!
Roz
God is walking with me every step of the way. Because of HIM this is possible!!
RNY 10/15/2008 9+ Years!!! Height: 4' 11" HW: 203 SW: 197 CW: 119 on Maintenance
welcome to the loser's bench Jenny.
Chicken broth made from my nutritionist's special recipe was my lifesaver for the first few weeks. It was so concentrated with nutrition that I really felt full from it.
I also used a shot glass and a timer to ensure I got my liquids regularly and sufficiently. I had this little game. Set a timer for an hour, when it went off, I walked for five minutes around a circle in my house that included a lap through the kitchen. Each lap through the kitchen, I drank a sip from the shot glass. When the shot glass was empty, I could sit down, and set the timer for another hour. Or maybe it was 30 minutes.... i don't remember now. And after a few days it was 2 shot glasses.
That and SF popsicles got me through the rough spots.
congrats again on taking steps to ensure your health.
tracey
Chicken broth made from my nutritionist's special recipe was my lifesaver for the first few weeks. It was so concentrated with nutrition that I really felt full from it.
I also used a shot glass and a timer to ensure I got my liquids regularly and sufficiently. I had this little game. Set a timer for an hour, when it went off, I walked for five minutes around a circle in my house that included a lap through the kitchen. Each lap through the kitchen, I drank a sip from the shot glass. When the shot glass was empty, I could sit down, and set the timer for another hour. Or maybe it was 30 minutes.... i don't remember now. And after a few days it was 2 shot glasses.
That and SF popsicles got me through the rough spots.
congrats again on taking steps to ensure your health.
tracey
RaggetyAnn (I'm just a RaggetyAnn in a Barbie Doll world.)
hw: 216 sw: 200 cw: 156 dgw: 134 mgw: 124
oooh, a game! i love it, and am going to do it! i have some awesome broth from my little family farm i go to. their stuff is amazing, and they keep the bones in for a while, so the marrow is still in the soup. this stuff goes down well.
thanks for the reply!
thanks for the reply!
jenny
height 4' 11" highest BMI 37 highest weight 207 curing my diabetes... priceless
height 4' 11" highest BMI 37 highest weight 207 curing my diabetes... priceless
I make super broth regularly, and it isn't difficult at all. Here's the recipe:
1 chicken cleaned-- don't bother cutting it up if you have a pot big enough
2 onions, brush the dirt off, cut in half, throw it in, skins and all.
2 or 3 big ribs of celery, break in half if they fit better.
3 or 4 big carrots, washed off, but don't scrub or peel off the skins
1/4 c apple cider vinegar
water to cover
Bring to boil. skim off the foam. Let cook at a steady simmer for 12-18 hours. Add water as needed to keep everything covered. Have several containers ready for the broth and a colander sitting in another pot.
When you're ready to pull the broth out.... start pulling out the big pieces (solids) and putting them in the colander. Pull out all the solids. Then pour the rest of the broth through a strainer into your broth containers. mush the solids with the back of a ladle while they're in the colander, and pour a little of THAT into each broth container. Sometimes I add a few sprigs of parsley into the broth containers. Also, I save one big bone to place in each container. There will be black specks in the broth, don't worry, this is from the marrow and has no flavor. Consider it chicken pepper.
This broth is still broth-thin, but really is more filling than the average broth. The vinegar pulls the minerals from the bones, and because you're boiling the vegetables for so long, all their nutrition leaches out into the broth.
Don't bother trying to save the solids, including the chicken. It'll taste like cardboard. All the flavor is in the broth.
You also can do this with beef bones that have a bit of meat left on them. Just roast the bones in a slow oven for 3-4 hours first. I don't remember why it's needed to release the nutrition in the bones, but my original NUT told me that, and it does taste better.
tracey
1 chicken cleaned-- don't bother cutting it up if you have a pot big enough
2 onions, brush the dirt off, cut in half, throw it in, skins and all.
2 or 3 big ribs of celery, break in half if they fit better.
3 or 4 big carrots, washed off, but don't scrub or peel off the skins
1/4 c apple cider vinegar
water to cover
Bring to boil. skim off the foam. Let cook at a steady simmer for 12-18 hours. Add water as needed to keep everything covered. Have several containers ready for the broth and a colander sitting in another pot.
When you're ready to pull the broth out.... start pulling out the big pieces (solids) and putting them in the colander. Pull out all the solids. Then pour the rest of the broth through a strainer into your broth containers. mush the solids with the back of a ladle while they're in the colander, and pour a little of THAT into each broth container. Sometimes I add a few sprigs of parsley into the broth containers. Also, I save one big bone to place in each container. There will be black specks in the broth, don't worry, this is from the marrow and has no flavor. Consider it chicken pepper.
This broth is still broth-thin, but really is more filling than the average broth. The vinegar pulls the minerals from the bones, and because you're boiling the vegetables for so long, all their nutrition leaches out into the broth.
Don't bother trying to save the solids, including the chicken. It'll taste like cardboard. All the flavor is in the broth.
You also can do this with beef bones that have a bit of meat left on them. Just roast the bones in a slow oven for 3-4 hours first. I don't remember why it's needed to release the nutrition in the bones, but my original NUT told me that, and it does taste better.
tracey
RaggetyAnn (I'm just a RaggetyAnn in a Barbie Doll world.)
hw: 216 sw: 200 cw: 156 dgw: 134 mgw: 124
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