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09-26-2006, 06:27 PM
| #1 (permalink) |
| Guru In Training Join Date: Sep 2006 Location: currently Texas but it's not my home
Posts: 227
Weight Statistics 08/16/06 Start Date:
08/16/06 Surgery Date:
Height: 290 lb Start Weight:
199 lb Current Weight:
166 lb Goal Weight:
91 lb Weight Loss:
33 lb Lb Left to Lose:
31.3793103448 % % Lost:
12/31/2007 Goal Date:
Body Mass Index 46 BMI Start:
33 BMI Current:
26 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass |  What percent of carbs Does anyone know what percentage of carbs we should be eating? I'm trying to re implement food into my diet and want to make sure that I was keeping within the limits each day. It seems hard to make meals without any carbs there. Also, what vegetables should we stay away from (if any). |
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Yes, you can often get insurance cover for your Weight Loss Surgery. Our own Craig "Big-T" Thompson has been there and done that, and he's written an e-book about it.  |
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09-26-2006, 07:31 PM
| #2 (permalink) |
| Seasoned Veteran  Join Date: Jan 2006 Location: SOMEPLACE LONG ISLAND, NY
Posts: 6,756
Weight Statistics June 1, 2005 Start Date:
Height: 310 lb Start Weight:
167 lb Current Weight:
159 lb Goal Weight:
143 lb Weight Loss:
8 lb Lb Left to Lose:
46.1290322581 % % Lost:
Body Mass Index 51 BMI Start:
27 BMI Current:
Weight Loss Method Roux en Y Gastric Bypass     | I dont know really know the exact number but i kept things very lo in carb for the first 10 months post op. I was told by my surgeon to eat my protein first...then my veggie and then a taste or two of my carb rice, pasta, potatoe. USUALLY what happened for me was i had no room for anything after the protein so for me carbs were lo. I kept myself under 40 for a long time and used alot of my atkins rules to do this.
__________________ LISA  http://w5.photobucket.com/widgets/dy...164/fr1endly2/ LAP RNY Gastric Bypass  |
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09-26-2006, 07:33 PM
| #3 (permalink) |
| Big Loser  Join Date: Aug 2006 Location: Somewhere,Illinois
Posts: 199
Weight Statistics July,19th 2006 Start Date:
Height: 255 lb Start Weight:
164 lb Current Weight:
130 lb Goal Weight:
91 lb Weight Loss:
34 lb Lb Left to Lose:
35.6862745098 % % Lost:
July,2007 Goal Date:
Weight Loss Method Roux en Y Gastric Bypass | Proteins will make you feel fuller, avoid carbs as much as possible because carbs give you craving for more carbs. This is what my doctor told me.
__________________  I'm not 40 something.I'm $39.95 ...plus shipping and handlng  CLICK ME!!!! http://images.obesityhelp.com/upload...e-b4-aftr2.jpg |
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09-26-2006, 07:44 PM
| #4 (permalink) |
| Guru In Training Join Date: Sep 2006 Location: currently Texas but it's not my home
Posts: 227
Weight Statistics 08/16/06 Start Date:
08/16/06 Surgery Date:
Height: 290 lb Start Weight:
199 lb Current Weight:
166 lb Goal Weight:
91 lb Weight Loss:
33 lb Lb Left to Lose:
31.3793103448 % % Lost:
12/31/2007 Goal Date:
Body Mass Index 46 BMI Start:
33 BMI Current:
26 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | OK thanks for the info. I really appreciate it. |
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09-26-2006, 08:31 PM
| #5 (permalink) |
| Seasoned Veteran  Join Date: Mar 2006 Location: NYC the best place in the world to live!
Posts: 2,923
Weight Statistics Halloween 2005 Start Date:
4' 11" Height: 212 lb Start Weight:
127 lb Current Weight:
130 lb Goal Weight:
85 lb Weight Loss:
-3 lb Lb Left to Lose:
40.0943396226 % % Lost:
Body Mass Index 42.8141338696 BMI Start:
25.6480896294 BMI Current:
26.2539500144 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | I am not sure of my numbers but I try to avoid carbs as much as possible...Of course i have them and some days more then i should...However since surgery i have had pasta only one time and never had rice...If i need a sandwhich i use a wrap instead of bread most of the time or just eat half of the bread that the sandwhich is made of... Just remember protein first always....it is a whole new way of life for me espically because i do the sauce every sunday type thing being the little italian i am....however i make the pasta for everyone else and make chicken to put my sauce on...I have also made string beans and covered them in my sauce to make it feel more like pasta lol.....
__________________ LitleLisaMarie 4'11"{dont laugh}   |
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09-26-2006, 08:45 PM
| #6 (permalink) |
| Guru In Training Join Date: Sep 2006 Location: currently Texas but it's not my home
Posts: 227
Weight Statistics 08/16/06 Start Date:
08/16/06 Surgery Date:
Height: 290 lb Start Weight:
199 lb Current Weight:
166 lb Goal Weight:
91 lb Weight Loss:
33 lb Lb Left to Lose:
31.3793103448 % % Lost:
12/31/2007 Goal Date:
Body Mass Index 46 BMI Start:
33 BMI Current:
26 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | Love hearing how some of these ideas. I'm trying to find ways to enjoy the sauces without the pasta. |
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09-27-2006, 03:38 AM
| #7 (permalink) |
| Super Moderator  | The amount of carbs during your losing phase will basically not be specified because you need to get in your protein and water first, then get in whatever if your pouch still has space left. When you have reached goal and are in your maintenance stage, the balance will change a bit. Here is an article on the amount of food and the ratio of the macronutrients that are recommended for promoting health. However bad carbs are, there is an absolute minimum amount of carbs that you need to support your body, especially your brain, once you are done with losing, so whenever you eat carbs, make sure you choose good carbs always, so you will lose cravings for the bad carbs.
__________________ "In every job that must be done, there is an element of fun."   Just a li'l bit 'bout myself  |
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09-27-2006, 04:12 PM
| #8 (permalink) |
| Guru In Training Join Date: Sep 2006 Location: currently Texas but it's not my home
Posts: 227
Weight Statistics 08/16/06 Start Date:
08/16/06 Surgery Date:
Height: 290 lb Start Weight:
199 lb Current Weight:
166 lb Goal Weight:
91 lb Weight Loss:
33 lb Lb Left to Lose:
31.3793103448 % % Lost:
12/31/2007 Goal Date:
Body Mass Index 46 BMI Start:
33 BMI Current:
26 BMI Goal:
Weight Loss Method Roux en Y Gastric Bypass | Excellent article! Thank you for pointing that out. |
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