I'm just 7 weeks out from RNY and have been introducing 'regular' food to my diet for about 2 weeks. I've had several bouts of what I have learned is called "the foamies". Nasty painful stuff, good learning tool because no one wants to repeat that, but I guess I'm a slow learner.
I'm working on eating slowly and really chewing each bite. Yesterday I had another experience with foamies which I think was related more to the type of food (steak) I ate rather than the way I ate it. It was so painful. So lesson reinforced.... again.
My question, is there a medical explanation for this? I've tried to find an answer and everything I find doesn't really explain the science behind it. I understand what triggers it, eating to fast, not taking small enough or well chewed bites and sometimes the type of food that may be difficult to digest.
Why the excessive mucus? Why the foamies? Why am I regurgitating mucus and foam, but not the food (the culprit) I just ate?
Any insights are appreciated. I know i need to change the way and sometimes what I'm eating regardless of the science. I'm just curious and want to understand what's happening.
5'10" 57 years old
M1: -20 M2: tbd
It's really just a matter of plumbing. You ate too much or didn't chew properly or you ate something that's just too tough for your surgically restricted upper GI system to handle and now all the saliva you swallow is backed up.
Steak at 7 weeks? That's the stuff foamies are made of.
I realize it was a poor choice, steak bite appetizer. Just seemed like the best protein choice without a bunch of other stuff that would go to waste, we were at a restaurant. Not something I'll do again.
I understand that it was what I ate. What i don't understand is why the mucus and foam are excessive and what comes up but not the food. Why wouldn't the food come up?
5'10" 57 years old
M1: -20 M2: tbd
NEWBIES: Please do not make yourself vomit/purge post-op. That is the last thing a newly operated on system needs; it is too risky and violent to your new plumbing, and can lead to complications.
I feel you! My bariatric center encouraged us to try all meats after we were moved to the soft food stages - and once we were clear for regular food I tried steak too. I was lucky(?) in that my cast iron gut survived the surgery and while I can still get very ill from carbs and or sugar, meat has always been pretty easy for me. I know that when I first started posting in the menu page, some of the very experienced veterans were horrified I was eating tuna only a few weeks out, but it worked very well for me early on. I also had a lot of sashimi and chicken salad. None of the meats bothered me the first few months out - not CHEWING well enough caused misery, but the meat was not the problem. I ate a lot of yogurt and drank a lot of kombucha the first week post op so maybe that helped restore my gut flora?
I think the foamies are from your stomach over producing mucus to protect it from the food it's not ready to handle but I don't know. I'd love a scientific explanation too!
5'4" 49yrs at surgery date
SW - 206 CW - 136
M1 - 20lb M2 - 9 lb M3 - 7 lb M4 - 7 lb M5 - 7 lb M6 - 6 lb M7 - 4 lb M8 - 1 lb M9 - 2 lb M10 - 4 lb
Think of it like a stuck drain. If you have something stuck in a drain, adding water does not make the clog go down, it makes the water come up. Your body is creating excess mucus as a "helpful" way to try to massage the stuck food down, but unfortunately, just like that stuck drain... your foamies come up instead of getting the food to go down.
One more piece of advice is that if it happens again, go back to all liquids for a full day to let everything rest. Stuck food can make everything swell up and then make it worse again the next time.