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Wonderful Information-Filled Lap Band Forum

Posted by Lori on July 14, 2009

Looking around for stuff today, I found Banded Together -a  Lap Band Forum I don’t think I’ve ever seen before. I found an interesting thread on the Ten Rules of Lap Bands, that has information I haven’t read before. H/T to Domestic Goddess Alicia for this information:

CONSISTENCY

*If the food you are eating is keeping you full for 3 or less hours you must increase the consistency/thickness of your food. (Generally when you are on clear liquids and ready to move to full liquids, full liquid to mushy, etc)

*If the food you are eating is keeping you full for 4 or more hours your food is at a good consistency/thickness.

*As soon as you feel full (this may feel like discomfort in your chest) STOP EATING. If you ever feel like something is stuck STOP! Do not drink or eat. Typically, in 30 minutes the food will come up or go down.

· Special note: If all you can eat is soft/mushy foods, you are too tight and need fluid out of the band.

ADJUSTMENTS

· You are ready for an adjustment when you are eating good solid nutritious food (the highest consistency) and it is no longer keeping you full for 4 hours and/or your portions are increasing, and/or you are not losing weight.

DAILY ROUTINE

· Upon waking drink 20 oz of water (anything 1 calorie or less, no caffeine, no carbonation). The first 8 oz may need to be hot clear liquid. This is also a good rule to apply when preparing your meals. (If you feel pressure/tightness, you need to loosen your band before you eat with hot clear liquids and deep breaths, then repeat water process)
· Wait 10 minutes. No eating or drinking (let the fluid drain out of the pouch).

When dining out, this would be when you are waiting on your food. At home this will be the time you take cutting meat, moistening meat, and getting it ready to eat)
· Breakfast: Protein 1st (use fork and knife and cut up food well), Fruit 2nd (Sample breakfast: ½ cup low fat, low sugar yogurt, 2 T of almonds, ¼ piece of fruit w/ no skin OR 1 very soft, moist scrambled egg, 1 crisp piece of bacon, ¼ piece of fruit w/ no skin
· Wait 1 ½ hours (no eating or drinking)
· Drink 20 oz of water up until time for lunch.
· Wait 10 minutes. No eating or drinking (let the fluid drain out of pouch)
· Lunch: Protein 1st (use fork and knife and cut up your food well), vegetable 2nd, carbohydrate 3rd (sample lunch: ½ cup chili (beef or turkey and beans), 4 whole grain crackers OR 1/3 cup chicken salad, ½ seedless cucumber, 4 whole grain crackers OR 1-2 oz grilled chicken on 1 cup garden salad w/ low fat dressing, 4 whole grain crackers
· Wait 1 ½ hours (no eating, drinking)
· Drink 20 oz of water up until time for supper.
· Wait 10 minutes. No eating or drinking (let fluid drain out of pouch)
· Supper: Protein 1st (use a fork and knife and cut up food well), vegetable 2nd, carbohydrate 3rd (sample supper: ½ cup stew (beef and vegetable), 4 whole grain crackers OR 1-2 oz meatloaf, ¼ cup green beans, ¼ cup mashed potatoes OR 1-2 oz bake or grilled fish, 2-3 tops of broccoli (steamed and very tender), very small baked potato w/ no skin
· Wait 1 ½ hours (no eating or drinking)
· If you are getting hungry between meals, you are waiting for an adjustment and you feel you must eat a snack, it should be a protein snack. (low fat chunk cheese, T of peanut butter, nuts, turkey jerky)
· Once you get close to your ideal body weight you may have to pay closer attention to your calories. You should not have more than 1200 calories a day.

They also recommend when drinking right before your meal to drink/gulp to see if it moves smoothly. This will let you know if you are ready to eat yet. Also, my doctor’s office does not recommend snacks. __________________

There’s lots and lots of good information over there. They see their mission as educating people about weight loss surgery – something this nation needs – and providing informed support to people who have Lap Bands. I’d encourage you to go look around. The more support you have, the more likely you are to get to goal.

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