Feb 12

Eight Questions Five Months After Weight Loss Surgery

Back in Feb. of 2013, I had questions, lots of questions. I was just five months post weight-loss surgery and although I’d paid incredibly good attention during my six month educational period there was so much to remember and learn. I also experienced some challenges post-op that threw me for a loop.

I wrote down eight questions at the time — for this post. But I never finished the post until today, 3-years 5-months later.

The answers are based on my experiences. Remember, I’m not a doctor — just a patient and person trying to live the healthy weight-loss-surgery lifestyle

1. How much weight loss is too much?

BMI body mass index calculator

Body Mass Index (BMI) is used by the health community to determine obesity as well as healthy weight. What’s yours?

I know exactly why I had this question. After hearing about my obesity from my mother, for years, she was questioning my incredible weight loss — just five months after surgery. My angst over my mom is a whole other story, but she kept saying I wasn’t losing at a healthy pace.

My advice – rely only on your doctor and nutritionist to tell you what is healthy and what it not. My doc wanted me to get to 145. I wanted to get to 135. I’m now 115-120, and doing great. My Body Mass Index (BMI), which is used to determine the healthy weight of a person, is perfect. I’m at 20.3 which is the lower end of the normal scale. If I got down to 105, I’d cross the line from normal to underweight.

2. Can I eat fresh fruits now or do I have to watch some for sugar content and/or consistency?

Sugar is the outright enemy. It can make me sick and causes weight gain. I try to stick to my nutritionist’s recommendation of portions with no more than 6 grams of sugar. So, that cup of fruit, even with natural juices not syrup, is too much. Even some yogurts – touted as the best thing since, well not sliced bread, cuz sliced bread is bad, but you get my drift – have tons of sugar. Read labels, read labels, read labels.

As to consistency, anything with seeds, like blackberries, or a stringy consistency, like pineapple, were not and still are not in my diet. I love them both but they cause issues.

3. Do I need to be concerned with the sugar alcohols in foods/drinks?

Sugar alcohols is one type of reduced-calorie sweetener. Sugar alcohol is important for diabetics to understand.

Artificial sweeteners are used in many sugar-free and no-sugar-added foods. They are not always healthy.

The Joslin Diabetic Center days, “Many so-called “dietetic” foods that are labeled “sugar free” or “no sugar added” in fact contain sugar alcohols. People with diabetes mistakenly think that foods labeled as “sugar free” or “no sugar added” will have no effect on their blood glucose. Foods containing these sugar alcohols need to have their calorie and carbohydrate contents accounted for in your overall meal plan, as it is carbohydrate that raises blood glucose levels. Since many people typically overeat sugar-free” or no-sugar-added foods, their blood glucose may be significantly elevated.”

For those of us who do not have issues with blood sugar levels, sugar alcohol is usually not an issue. But then many of the sweeteners are lousy for us. I’ve quit using Equal, Splenda and the like. I use Stevia or Truvia.

4. Grilled foods — flat grill vs. open flame grill?

The Livart Grill can be used indoors and out.

My nutritionist told me either is fine. I’m an open-flame kind of gal but found the coolest indoor grill that I now use for everything. My BBQ grill is jealous. The Livart Grill is usually priced about $79 – $100 but you can get it on sale from time to time on Amazon. I just (2/2017) paid $56 for a second grill.

It will cook two to three steaks, burgers, chicken breasts and does so with practically no smoke. I use it indoors and out now. So easy to clean. No fuss.

5. Fats  fried foods — will they make me sick?

What makes us sick is 100-percent personal. Fat is not my friend because it makes us fat. Fat is also sometimes not a friend of my tummy. I can eat a little fried chicken if it’s not greasy, but I try to stay away. Fat is just fattening.

6. I’m eating about a cup of food per meal now  sometimes more. Is that OK?

I’ve found this was entirely OK. But, I also learned not to push it. I can tell when I’m full; and when I am, I have to stop eating. I also have to eat protein first, which tends to fill me up quickly, where vegetables/salads seem like I’m eating nothing. I try to balance my meals.

Portion 8 containers and portion plates help you stay focused on correct portions and the importance of protein.

Early on I found a portion plate or portion container was very helpful. Actually I still need to look at it or use it from time to time to get back on track.

7. I’m afraid to exercise. I don’t want to lose more weight? What should I do?

I am at a point where I don’t want to lose any more weight and calorie-burning exercise worries me still. I can’t eat more than I do, so replacing calories seems like a tough challenge. My solution has been to enjoy low impact exercising to stay healthy. I walk, swim and lift very light weights for toning. A few sit ups and stretching are great.

8. What about hot dogs, pasta, fast foods — remind me?

Worthless foods, that’s what I call them. Poor nutrition, plain and simple. If I do end up wanting pasta or even fast food, I choose very carefully. I’ll get a grilled chicken sandwich and throw away the bread. I order pasta that have very little pasta with meat and cheese – to get protein and my pasta fix.



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About the author

Laurie Lee Dovey

LLD is a writer, photographer, marketing and media consultant, hunter, angler, RVer, sports nut, poker player, and wife.

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