July 28

Yesterday went fairly well.  Dinner plans were changed due to 'need to cook this today!' but I made good choices. I'm discovering that getting the right balance the nutritionists wants between fats, proteins and carbs is pretty hard!  Like today's food plan, there are too many carbs, but there all 'good' carbs. :-(  Any suggestions?  Granted, a lot of it's coming from beans . . .

Today's food plan is . . .

Bfast: drank protein shake on way to work (I have an hour commute), then 100 Greek yogurt and 1/3 cup pumpkin seed granola

Lunch: 1 cup bison/lean beef/bean chili and 1/3 cup Habenjaro Monterey jack cheese, 2 mini peppers

snack: 1 string cheese, 10 grapes, 5 cherries

Dinner - Meeting at restaurant: getting the soup and salad - bean soup, salad with sundried tomato vingerette

Snack: 1 banana, 1 protein shake

Good morning LibrarianCK

I think your food plan looks great.  My doctor told me fruits and veggies are good even though they are carbs.  They are full of fiber.  I really don't think I got here on fruit and viggies.

My food plan

B: spinach, egg, rf cheese and 1 slice pumpernickel

L: Fitkitchen meal

S: salad, melon slice, veggie soup, 1/2 avocado

D: beef, whole grain tortilla, veggies

S: nut protein bar and salad and 1/2 avocado

64 oz. water 

Not sure about exercise yet.

Have a great day.  Tri

Most Fruits trigger more hunger in me. 

banana are so full of sugar - that I get RH from it. 

While losing weight - I limit my fruits very drastically.  I may splurge on some berries once every 2 weeks, but other than that -I make sure i have proteins, fats (i.e. avocado) and non starchy veggies. 

that works best for me. When I need a treat - I measure 1.5 oz of nuts and eat that.

I would not chose granola to add to my greek yogurt- Greek yogurt already has natural sugars - and if I needed a crunch - I would just use crashed nuts.  

I never could  lose weight if i eat too many carbs.   

With the banana, that was my doctor's suggestion.  I wasn't getting enough potassium in my diet and was getting muscle cramps and some heart palpations as a result.  Same with the beans - that was my doctor's suggestion.

I'm also going based on what the nutritionist suggested, although I can see where you're coming from.  I do find low-carb works very well for me.  I just need to make sure I'm getting the potassium as well . . .

To add potasium- I use the "no-salt" salt - sold commercially ,and add that liberally to my food.  The carbs in bananas are too much for me. 

Low carb diet may cause muscle cramps. To avoid that I use more salt (pickles, olives) supplement with magnesium and potasium.  I add salt to my protein shake, mix it with most things. 

With low carb diet- we lose lots of water - carbs keeps water in our muscles. Salt helps with that. I use pink Himalaya salt, or Celtic sea salt. Lots of minerals. 

I envy those that can tolerate fruits. I get rh from fruits and most grains. 

 

My eats today

Breakfast. Coffee with 1 sweetn low and piwdered non dairy creamer

Snack. 1/2 Luna lemon zest protein bar

Lunch 3 chicken nuggets from burger king

Dinner. Scalloped potatoe corn Green bean and keilbasa casserole. 

Question - What's RH?

Reactive hypoglycemia -google that

Some of us post op RNY are more prone to that.  Longer post op - The worse it may be. Our body responds with too much insulin after  we eat carbs. As much as 20 times what normally would be needed. That causes Blood sugar (BS)  to drop. we need carbs to bring it up, that may cause more insulin to be release, and the cycle begins.. sometimes it takes me 24 hr to stabilize my BS after a severe RH. 

 

read this: 

Data on Weight Gain Following Bariatric Surgery

Gastric bypass surgery has long been considered the gold standard for weight loss. However, recent studies have revealed that this particular operation can lead to potential weight gain years later. Lenox Hill Hospital’s Chief of Bariatric Surgery, Mitchell Roslin, MD, was the principal investigator of the Restore Trial – a national ten center study investigating whether an endoscopic suturing procedure to reduce the size of the opening between the gastric pouch of the bypass and the intestine could be used to control weight gain in patients following gastric bypass surgery. The concept for the trial originated when Dr. Roslin noticed a pattern of weight gain with a significant number of his patients, years following gastric bypass surgery. While many patients could still eat less than before the surgery and become full faster, they would rapidly become hungry and feel light headed, especially after consuming simple carbohydrates, which stimulate insulin production.

The results of the Restore Trial, which were published in January 2011, did not confirm the original hypothesis – there was no statistical advantage for those treated with suturing. However, they revealed something even more important. The data gathered during the trial and the subsequent glucose tolerance testing verified that patients who underwent gastric bypass surgery and regained weight were highly likely to have reactive hypoglycemia, a condition in which blood glucose drops below the normal level, one to two hours after ingesting a meal high in carbs. Dr. Roslin and his colleagues theorized that the rapid rise in blood sugar – followed by a swift exaggerated plunge – was caused by the absence of the pyloric valve, a heavy ring of muscle that regulates the rate at which food is released from the stomach into the small intestine. The removal of the pyloric valve during gastric bypass surgery causes changes in glucose regulation that lead to inter-meal hunger, impulse-snacking, and consequent weight regain.

Dr. Roslin and his team decided to investigate whether two other bariatric procedures that preserve the pyloric valve – sleeve gastrectomy and duodenal switch – would lead to better glucose regulation, thus suppressing weight regain. The preliminary data of this current study shows that all three operations initially reduce fasting insulin and glucose. However, when sugar and simple carbs are consumed, gastric bypass patients have a 20-fold increase in insulin production at six months, compared to a 4-fold increase in patients who have undergone either a sleeve gastrectomy or a duodenal switch procedure. The dramatic rise in insulin in gastric bypass patients causes a rapid drop in glucose, promoting hunger and leading to increased food consumption.

“Based on these results, I believe that bariatric procedures that preserve the pyloric valve lead to better physiologic glucose regulation and ultimately more successful long-term maintenance of weight-loss,” said Dr. Roslin.

http://www.lenoxhillhospital.org/press_releases.aspx?id=2106

Ah!  Yes, I have had that - mainly in my 20's before I become a full blown diabetic.  My body does the whole insulin dump, or rather it did.  It's been better since my surgery, but in my 20's I got completely off white sugar and flour.  Didn't lose much weight, but I felt SOOOOOO much better!

Thanks for the article Hala. What are those of us who've had RNY supposed to do, avoid carbs I assume?