3 Month Pre- Op Check In
relentless2121
Posts: 431 Member
Hi Everyone. I wanted to update you all on my 3 month pre-op check-in which was on Wednesday, May 21/14. I was extremely nervous about it as I recently knew of someone that had a bad experience with one of the clinicians when they went to theirs.
I checked in with a completely new team of clinicians (I didn't realize that there were so many working in the department as it was only my 2nd appointment.) I met with a psychologist, kiniseologist, psychologist, nurse and dietician. I was down 9.4 lbs. since my initial appointment in February. My body has become so resistant at losing weight it's hard to believe.
They were happy with my loss. The focus now in the program here is weight maintenance more than weight loss before surgery. They aren't as concerned about us losing weight as gaining more weight before surgery. Of course that will change when I am put on Diabetic Boost for 2 weeks before surgery to help shrink my liver. I guess I shouldn't complain at this point. lol.
They were pleased with my daily food & exercise journal both in a notebook and on Myfitnesspass. I told them how I had discovered this blogging site and the helpful and supportive people at all stages of VSG surgery that I am meeting on here.
My blood work results and good. I am grateful to have not developed diabetes at this point in my life.
Of course it goes without saying that the kiniseologist said it's time to up the cardio and exercises. That will be a challenge for me.
I know I struggle more with getting the exercise in than staying in my caloric range. The Kiniseologist added more exercises and put me on a walking program that builds up each week. It's a nice time of year to get out for walks. I live in Winnipeg, Canada, about an 8 hour drive north of Minneapolis. We just survived the coldest winter since 1898. I'm not joking. lol.
I don't have a gym membership right now or a treadmill or bike at home.
Along with outdoor walks I will start going to an indoor track a few times a week where it's temperature controlled, I can't not go because of the weather and it will be easy to track distance.
Some goals I have set with the Dietician are to reduced processed meats and look for some lower sodium frozen dinner entrees. Any suggestions on brands for those would be greatly appreciated. I know it's always better to cook our own meat but there are times when I still need to reach for something fast. I love tuna and cottage cheese and eggs which are great sources of protein. I'm gonna try cooking my own salmon which I have not done before other than in a frozen entree.
I also need to do some bulk cooking and freeze some protein portions of food. Again, would love everyone's ideas.
It looks like THIS REALLY IS GOING TO HAPPEN, THE SURGERY I MEAN. I have been so fearful that for whatever reason I would be excluded and it wouldn't really happen. I was 190 lbs at age 12 and I just got heavier throughout my life (of course with a ton of dieting with gains and losses in my 49 years). I will be turning 50 next April and having the surgery and the first 7 or 8 months post op behind me, I really feel confident that my life will change a lot by then and I will be "reborn" physically shedding a significant amount of body weight before reaching that milestone.
I remember how much better I felt even 40 pounds lighter than my current weight. I have so much to look forward to.
I haven't forgotten that VSG surgery is only a tool and that I have a lot of hard to work to continue for the rest of my life. Losing weight has been a dream of mine ever since I can remember. I never would have thought at the age of 49 that I would be given this GOLDEN OPPORTUNITY.
Thanks everyone for your support. I really value the forum and the friends I've made on here these past few week. I also look forward to making more along the way.
:flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou:
I checked in with a completely new team of clinicians (I didn't realize that there were so many working in the department as it was only my 2nd appointment.) I met with a psychologist, kiniseologist, psychologist, nurse and dietician. I was down 9.4 lbs. since my initial appointment in February. My body has become so resistant at losing weight it's hard to believe.
They were happy with my loss. The focus now in the program here is weight maintenance more than weight loss before surgery. They aren't as concerned about us losing weight as gaining more weight before surgery. Of course that will change when I am put on Diabetic Boost for 2 weeks before surgery to help shrink my liver. I guess I shouldn't complain at this point. lol.
They were pleased with my daily food & exercise journal both in a notebook and on Myfitnesspass. I told them how I had discovered this blogging site and the helpful and supportive people at all stages of VSG surgery that I am meeting on here.
My blood work results and good. I am grateful to have not developed diabetes at this point in my life.
Of course it goes without saying that the kiniseologist said it's time to up the cardio and exercises. That will be a challenge for me.
I know I struggle more with getting the exercise in than staying in my caloric range. The Kiniseologist added more exercises and put me on a walking program that builds up each week. It's a nice time of year to get out for walks. I live in Winnipeg, Canada, about an 8 hour drive north of Minneapolis. We just survived the coldest winter since 1898. I'm not joking. lol.
I don't have a gym membership right now or a treadmill or bike at home.
Along with outdoor walks I will start going to an indoor track a few times a week where it's temperature controlled, I can't not go because of the weather and it will be easy to track distance.
Some goals I have set with the Dietician are to reduced processed meats and look for some lower sodium frozen dinner entrees. Any suggestions on brands for those would be greatly appreciated. I know it's always better to cook our own meat but there are times when I still need to reach for something fast. I love tuna and cottage cheese and eggs which are great sources of protein. I'm gonna try cooking my own salmon which I have not done before other than in a frozen entree.
I also need to do some bulk cooking and freeze some protein portions of food. Again, would love everyone's ideas.
It looks like THIS REALLY IS GOING TO HAPPEN, THE SURGERY I MEAN. I have been so fearful that for whatever reason I would be excluded and it wouldn't really happen. I was 190 lbs at age 12 and I just got heavier throughout my life (of course with a ton of dieting with gains and losses in my 49 years). I will be turning 50 next April and having the surgery and the first 7 or 8 months post op behind me, I really feel confident that my life will change a lot by then and I will be "reborn" physically shedding a significant amount of body weight before reaching that milestone.
I remember how much better I felt even 40 pounds lighter than my current weight. I have so much to look forward to.
I haven't forgotten that VSG surgery is only a tool and that I have a lot of hard to work to continue for the rest of my life. Losing weight has been a dream of mine ever since I can remember. I never would have thought at the age of 49 that I would be given this GOLDEN OPPORTUNITY.
Thanks everyone for your support. I really value the forum and the friends I've made on here these past few week. I also look forward to making more along the way.
:flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: :flowerforyou: 0
Replies
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Way to go! Glad the appointment went well.0
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It's great to hear your enthusiasm for the process and your willingness to make the changes necessary to be successful with VSG.
Walking is a great form of exercise so don't discount it! Not everyone is cut out for the gym but you can pick up some low weights to use at home from Walmart. I used them early on in my recovery as soon as I was cleared. I became a gym rat at about 3 months out by lifting weights. Then I got into going to classes that combine weights and cardio which I absolutely love. You'll find what works for you when you are ready.
In terms of food I would get myself used to cooking now in small portions. I make dinner for myself and my husband that used to feed us once and now feeds him once and me 2 or 3 times. I just eat the meat and veg portion of whatever I've made for dinner and just make him his own starch (potatoes, rice, pasta or bread). I will use that and bring a portion for my lunch the next day and freeze one portion to pull out on a night when I've made something for dinner that isn't "good" for me.
The one thing I make ahead and freeze individually are mini meatloafs made in a muffin tin. Sometimes I use pork and beef, or turkey, or chicken and a mix of diced, sauteed veggies and egg white as the binder. They are great. I also make myself little breakfast quiche the same way and put diced Pillers simply Free black forest ham in them with mostly egg whites but a couple of whole eggs too. They pop in the microwave from frozen for a minute or two and I can eat them on the run when I have to get to a meeting before school.
I can't help you on the frozen entrees as I don't eat them. I do see a lot of people doing the Atkins ones and I happen to feel that PC Blue Menu products are quite good. I love their goat cheese, egg whites, tex mex cheese and taziki dip. I think you can get those out west too, right?
Fresh salmon is one of my weekly go to meals. I spray a pan with olive oil, and pan fry the salmon with some Old Bay seasoning, or madras curry paste, or simply salt, pepper and fresh lemon. Usually takes a couple of minutes a side depending on the thickness. I usually have it on a bed of sauteed spinach or spaghetti squash. It's great with some oikos greek plain yogurt mixed with fresh dill and some lemon as a dip.
Keep researching and posting!0 -
Ditto everything that teachren said! I don't eat frozen meals either, but I do prepare and portion out certain things so that they are easy to grab. I will cook ground turkey breast with taco seasoning and measure out 3 ounce portions and put it in baggies and freeze them. I will do the same with chicken breasts and beef too. I make chili and freeze it in half cup portions, I make it with ground turkey and I add beans, so it's a low fat great source of protein. I also keep frozen veggies handy. I live alone and fresh produce at this point still makes no sense, I end up throwing away more than I eat! So, when I need to get lunch ready for work, I can grab some prepared meat and some frozen veggies and throw them in a container and bring them to work.
It sounds like you have a really great team to work with. Keep us updated!!0 -
Thanks for the support and kudos everyone.
Thanks for the recipe ideas. I love the ideas of mini meatloaves and quiches made in muffin tins, and also frying up ground turkey and mixing in taco seasoning and portioning out to freeze. I will try to forward you messages to ask for details of the recipes and have them stored for when I get to that phase but they would be great to try out now.
I used to make the veggie soup, salsa meatloaf and chili when I was on another program, portion it out and freeze it as well as chicken breasts. I really need to get back in that habit as it's so much healthier and wonderful to just reach for a portion from the freezer.
Yes, we do have the Blue Menu products here at Superstore. I don't go there as much as I used to but I will likely start up again as I continue on the journey towards surgery in the fall.
Thanks again everyone for your ideas and for your encouragement.
I can't imagine not having this forum and the people in it to answer my questions, brainstorm with and get ideas from.
Have a great weekend everyone.
:happy: 0
