VSG Maintenance Group
Dr. Cirangle's Support Group meeting.. Lots of INFO from his meeting
Start weight: 388, Current Weight: 185, Goal Weight: 180, Weight Lost: 203 lbs
Certified Nutritionist ♥ VSG FAQ♥ sublimate: To elevate or uplift.
3/2012 Plastics: LBL, 3 Hernias Fixed, BL/BA, Rhinoplasty & Septum Fix. 6/2013 Plastics: Arm and thigh lift
What this means is that a 1 mm difference in the diameter of the sleeve gives you 16 mm of additional stomach space. (This has to be on average as people have different stomach lengths.)
Does anyone remember how many mm a single f is? If so, I could do some math and show the differences in sizes.
15) Dr. C said that when you eat mixed consistency foods like soups, they won't stay in the stomach as long as if you ate protein plain.
He also said there was nothing wrong with having some soup sometimes if you are at goal. Just recognize that it isn't going to keep you full as long as a piece of steak.
On the leak issue: he also said that the sleeve is a high pressure system, more so than RnY so it actually takes a fair amount of skill to make a sleeve that doesn't leak. His leak rate is 0.4%. I don't think he's ever had a RnY leak.
HW - 225 SW - 191 GW - 132 CW - 122
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What this means is that a 1 mm difference in the diameter of the sleeve gives you 16 mm of additional stomach space. (This has to be on average as people have different stomach lengths.)
Does anyone remember how many mm a single f is? If so, I could do some math and show the differences in sizes.
15) Dr. C said that when you eat mixed consistency foods like soups, they won't stay in the stomach as long as if you ate protein plain.
He also said there was nothing wrong with having some soup sometimes if you are at goal. Just recognize that it isn't going to keep you full as long as a piece of steak.
On the leak issue: he also said that the sleeve is a high pressure system, more so than RnY so it actually takes a fair amount of skill to make a sleeve that doesn't leak. His leak rate is 0.4%. I don't think he's ever had a RnY leak.
Thank you for explaining the math.. that makes more sense now. I think I finally understand it now. :)
Yes you are right on the additional note about soup being OK especially if it's low carb/fat and high protein. Sorry I forgot that point. I think he implied it was OK in weight loss phase too, just that it's not going to stick around as long. That was my impression/interpretation of what he said.
Start weight: 388, Current Weight: 185, Goal Weight: 180, Weight Lost: 203 lbs
Certified Nutritionist ♥ VSG FAQ♥ sublimate: To elevate or uplift.
3/2012 Plastics: LBL, 3 Hernias Fixed, BL/BA, Rhinoplasty & Septum Fix. 6/2013 Plastics: Arm and thigh lift
A 32f bougie is 10mm
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
That means a 40f = 13.33 mm. Which means it holds 223.8 ml more than a 32 f sleeve. (Approximately, depending on the length of your stomach.)
But that's assume Dr. C said "60x". I thought he said 6x. 60x means it holds 7.5 oz. more even before relaxing to it's final size and that's just not believable. If it's 6x, then that's .75 ounce more (stretching out to about 2.3 oz. more over time.)
That seems more like it.
HW - 225 SW - 191 GW - 132 CW - 122
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Starting BMI 40-ish or less? Join the LightWeights
Interesting discussion on the foamies. I have never been able to get a straight answer out of anyone about this.
Trainers also recommend fueling pre and post workouts. Also, research has shown interval and resistance training to result in the highest fat burn.
Interesting meeting. Thank you.
Not really. The program recommends 40 g or less while in the losing phase. That's all carbs, not net carbs. But when you seem him as an individual, you'll get individual advice that is tailored to you so that could be anything.
For example, he's told me "to keep doing what I'm doing as it's working" and also that I'll need more carbs that the average person because of the type of workouts that I do. What I was doing during weight loss was keeping carbs under 25 g., then under 45 g, then under 65 g and now, at maintenance, I try to keep them under 175g on average and never over 200 g but that's not counting carbs taken during long workouts of over 90 min. If I do an all-day event, my carbs can go up to 300 g!
For the 20 g, he was talking last night about ketosis and what it takes to get there and also addressing a specific question by someone who is Type II diabetic. I don't think it translates into a generic recommendation.
HW - 225 SW - 191 GW - 132 CW - 122
Visit my blog at Fatty Fights Back Become a Fan on Facebook!
Starting BMI 40-ish or less? Join the LightWeights
At what points did you start increasing the carbs?
Thank you,
Gail
At what points did you start increasing the carbs?
Thank you,
Gail
Here's what I did the first year:
http://fattyfightsback.blogspot.com/2010/07/calories-protein-carbs-exercise-weight.html
HW - 225 SW - 191 GW - 132 CW - 122
Visit my blog at Fatty Fights Back Become a Fan on Facebook!
Starting BMI 40-ish or less? Join the LightWeights
