Question:
When can I have bacon......

When can I have bacon, and what kind? I'm 7 wks post out and can tolerate mostly anything I eat. Please inform.    — noweapon (posted on November 4, 2003)

November 4, 2003
I do not avoid fats. But if bacon is wiggly, it has been known to stick for me. Mine is crisp, and well drained, because I prefer it that way.
   — vitalady

November 4, 2003
I would highly recommend having your bacon well done. If I have mine "chewy", it gets stuck and hurts. However, if it is crispy and crunchy, I do great! (Not to mention, the bacon has more flavor!) Shelley
   — Shelley.

November 4, 2003
I took me about 4 months to get to where I could tolerate bacon because I don't tolerate fats well, so I tend to avoid them. The times I've been successful, I cook it very, very crisp and crunchy. I do however when I'm having that "I have to have something pork" use lean canadian bacon as a substitute and it satisfies the craving.
   — Cathy S.

November 4, 2003
When does your nutritionist say? I would recommend checking with him/her first. I was able to eat most foods at 6 weeks.
   — mrsmyranow

November 4, 2003
What kind? I'd recommend turkey bacon. :-D I can't even eat the regular stuff anymore, to me, it's too greasy and full of fat compared to turkey bacon, which is light and crunchy. I think I was able to eat it by 7 weeks out or so. Enjoy! :-D
   — Suzy C.

November 5, 2003
Hi, Check with your nutritionist/dietician for WHEN you may try it. I recommend a fresh, wholesome chemical-free pork bacon, cooked crisp and drained well. This kind of bacon can be found at certain health food stores and Whole Foods Market. It is usually uncured, plain or "dry rubbed" with seasoning. I personally like the plain. Turkey bacon, like Suzy C. suggested might be a good try too. Hope this helps!
   — Soosan

November 5, 2003
I use the Hormel already cooked bacon (I get it at Costco) ... it comes in a package that is frozen ... I just take out what I want, and nuke it for 5 minutes ... a lot less fat and mess than cooking up the bacon ... don't have it too often though. LAP RNY 06/18/03 -71
   — Karyn B