Question:
Can anyone tell me what the difference is between and RNY diet and a Lap Band diet??

I have had Lap Band surgery and am finding so many food items to eat that are for RNY patience and not for Lap Banders.    — janddhager (posted on December 26, 2006)

December 26, 2006
It would be RNY would have low fat and no sugar (or very little). We RNY patients dump if we have too much of either where as a lap band patient would not dump.
   — ccstann

December 26, 2006
As answered in previous feed back, no sugar or eatly low fat for RNY. But...a lap band person should eat the same way as RNY. It would make more sense that eating no refined sugars and eating low fat for lap band patients would allow them to have more successful weight loss. That is why RNY patients are so successful in weight loss. If I could eat anything, I would not have lost 135 lbs in one year. For all you lap banders....Eat as if you had RNY....you will see better and faster results.
   — vhoupt

December 27, 2006
Diane, Lap Banders have the advantage of eating most anything they want as long as you chew to fit that small inlet that you have and things won't get stuck. I think that is why you won't find bander foods too often. With RNY, there are more usual consequences with sugar and protein items, that they are beginning to make their own market. I think anything an RNY patient could eat, you would benefit from, it just won't have the label for a bander. Just be sure you chew every so carefully for your own body's sake. I had RNY almost 3 years ago, so I am not a bander, but I did a lot of research on banding, and thought of doing it, but choose RNY instead for many reasons. Don't get hung up on labels, marketers depend on you doing that, if the diet item fits you, choose to try or not based on your needs. Many non diabetic people enjoy diabetic products because it fits their lifestyle. Same here, enjoy if it fits yours. Best to you. Patricia P
   — Patricia P

December 27, 2006
There is a wonderful book out [(c)-2004] called, "Eating Well After Weight Loss Surgery". It's authors are Patt Levine and Michele Bontempo-Saray. It has 140 recipes, each with its own separate 'Serving Guidelines' for 'Lap-Band', 'Bypass', 'BDP-DS', and 'Others'. The guidelines are also broken down into number of weeks past surgery, ranging from immediately post-op to 9 weeeks and beyond. It's more than a cookbook; it's well worth the price and I highly recommend it. I got my copy through Amazon.com but it's probably also available at Borders, etc.
   — [Deactivated Member]