When did you reintroduce beef?
My tastes have changed for a lot of things, but so far not for any meat! Before surgery I could only stomach the vanilla protein shakes (regardless of brand). Now I can only do chocolate. Before surgery, during prep diet, cottage cheese was my staple food. I lived for that 1/2 cup per day I was allowed. Now, I think it tastes funny.
I also can taste chemicals/crap in things that I couldn't before. I want to love Babybel cheese but all I can taste is the plastic/wax they use around it! Sugar free popsicles also taste like chemicals to me and so do some brands of greek yogurt.
VSG: 1/17/17
5'7" HW: 283 SW: 229 CW: 135-140 GW: 145
Pre-op: 53 M1: 22 M2: 12 M3: 12 M4: 8 M5: 10 M6: 11 M7: 5 M8: 6 M9-M13: 15-ish
LBL/BL w/ Fat Transfer 1/29/18
I've been eating "salad shrimp" (those itty bitty ones they put on your salad at Red Lobster?). They are super tender. I tried one from a random shrimp ****tail (pre-cooked, thawed) and it was too chewy and I gave up. I'm going to wait for fresh shrimp in NC on our vacation in May!
VSG: 1/17/17
5'7" HW: 283 SW: 229 CW: 135-140 GW: 145
Pre-op: 53 M1: 22 M2: 12 M3: 12 M4: 8 M5: 10 M6: 11 M7: 5 M8: 6 M9-M13: 15-ish
LBL/BL w/ Fat Transfer 1/29/18
It's interesting. It seems like the people who wait longest for beef are also those who have trouble with it. I wonder if this is because the body has had more time get used to not processing it.
VSG with Dr. Salameh - 3/13/2014
Diagnosed with Binge Eating Disorder and started Vyvanse - 7/22/2016
Reconstructive Surgeries with Dr. Michaels - 6/5/2017 (LBL & brachioplasty), 8/14/2017 (UBL & mastopexy), 11/6/2017 (medial leg lift)
Age 42 Height 5'4" HW 319 (1/3/2014) SW 293 (3/13/2014) CW 149 (7/16/2017)
Next Goal 145 - normal BMI | Total Weight Lost 170
TrendWeight | Food Blog (sort of functional) | Journal (down for maintenance)
I think that there is an element of that in there. The stomach is a muscular organ, and like other aspects of our muscularity I would presume that it, too, needs exercise or it gets flabby. Think in terms of how surgery in general was treated as something that you needed extensive bedrest in order to "heal" while now the normal procedure is to get you up and walking as soon as possible as that promotes bloodflow and healing. Similarly, it seems that those who are on weeks of liquid diets pre- and post-op have a harder time transitioning to and tolerating real foods than those who don't have such a liquid intense program.
1st support group/seminar - 8/03 (has it been that long?)
Wife's DS - 5/05 w Dr. Robert Rabkin VSG on 5/9/11 by Dr. John Rabkin
I'm 5 1/2 weeks post op and have reintroduced eggs, chicken, turkey, pork, fish (salmon, white fish of varying sorts) and shrimp. The denser meats have either been canned or crock pot cooked as I'm still on a slow climb to "real food". I have had no issues thus far with any of these foods.
I've met a few folks in person that have said that beef was a no-go for them for several months post surgery (and a few who didn't have issues). My surgeon's office recommends "waiting" but doesn't give a time frame.
I keep finding great recipes that all require beef in varying degrees! So, when did you re-introduce it and was it a problem? If it's too early, does anyone have a good beef replacement other than ground turkey? I made it the other night in spaghetti (just meat and sauce for me) and it was...unappealing.
I began beef in the puréed phase
