Two days ago marked my one year surgiversary. It's been an up and down ride. I know that the process is never over. I reached my goal and then some. I was rushed to the hospital for emergency surgery, a few months ago, with a perforated ulcer.
I've been complaining for a long time about having trouble eating, food tasting bad and losing too much weight. I bottomed in the 140's at 5'11". I was having trouble with my blood sugars (type 1) so I saw my endocrinologist. The only other symptom
I'm not trying to beat a dead horse but I want to understand. If I use whole Spelt flour instead of white flour, some people say that's OK. Others say it still has gluten so no go. Others say just eat small amounts but make it 100% whole grain. Wha
If I had a dollar for everyone who told me that they have a friend-relative-sister who lost tons of weight with WLS (they lump them all together) only to gain it all back, I'd be rich. It's like telling someone who has cancer "I know 12 people who had
Yes, I'm there! That's the good news. The bad news is my doctor wants me to lose another 10 to 12 pounds. Apparently, RNY patients gain back 10% of what they lose before they level off (even the ones that follow everything). So, onward and upward.