Vegetarian after RNY?
I am (on most days) and lacto/ovo vegetarian. My wife and I get protein from eggs (organic/free range), dairy, beans and meat alternative products. I still have fish or shellfish on occasion when she's working. We made this choice almost two years ago for animal cruelty reasons. Is it possible to live a meat free lifestyle post RNY? Sadly, as much as much as my convictions push me toward living as cruelty free as possible, if it means my surgery will be unsuccessful, I am totally willing to give up vegetarianism. Is it possible to remain healthy while only consuming fish and not beef, poultry or pork?
Thank you so much for any insight. This is obviously on the long list of questions for my doctor, but I figured asking those who have been there is a great start.
Thank you so much for any insight. This is obviously on the long list of questions for my doctor, but I figured asking those who have been there is a great start.
Pink!
I'm sure it's possible... it will just be a little more challenging for you to get in the necessary amount of protein. I get about half of my daily protein from eggs, beans, and dairy, so I see no reason why -- especially since you have already found a variety of non-meat sources of protein -- you could not get all of yours in from non-meat sources.
Lora
Lora
14 years out; 190 pounds lost, 165 pound loss maintained
You don't drown by falling in the water. You drown by staying there.
Why would eating a vegetarian diet mean your surgery would be unsuccessful?
It's possible to remain healthy (and successful) eating fish, not beef, poultry or pork. I am remaining healthy eating no meat at all, not even fish. I do eat dairy products, though. It would be possible to remain healthy and successful eating a vegan diet if you wanted to, as well.
I've been a vegetarian for more than 25 years now. Have not touched meat since I was 14. Do you have questions about how to do it or just if it's possible?
Kelly
It's possible to remain healthy (and successful) eating fish, not beef, poultry or pork. I am remaining healthy eating no meat at all, not even fish. I do eat dairy products, though. It would be possible to remain healthy and successful eating a vegan diet if you wanted to, as well.
I've been a vegetarian for more than 25 years now. Have not touched meat since I was 14. Do you have questions about how to do it or just if it's possible?
Kelly
At this point I was just asking if a life with meat again is something I need to prep the wife for. lol I am so glad to meet someone who is living vegetarian! I am sure I will have questions as I progress. :)
Pink!
I am not a vegetarian, but one of my roommates is. I frequently post vegetarian high-protein WLS-friendly recipes on Nik's and my blog, Bariatric Foodie. It is absolutely possible to lead a healthy post-WLS lifestyle without meat, especially since you do eat eggs and dairy. Most likely you already eat lots of tofu and soy protein, I would imagine. You'll just need to focus more on protein as a post-op. I'll be glad to help if I can, as I said I am constantly developing WLS-friendly vegetarian recipes. HTH
HW 495/Consult 426/SW 363/Current 182
"If you want a guarantee, buy a toaster."-- Clint Eastwood
"Don't compromise yourself. You are all you've got."-- Janis Joplin
"If you want a guarantee, buy a toaster."-- Clint Eastwood
"Don't compromise yourself. You are all you've got."-- Janis Joplin
Hope this helps:
Gastric Bypass Vegetarian Eating Plan I Created:
Breakfast:
35 grams Protein:
- Protein Shake-1 scoop EAS Vanilla 100% Whey Protein Powder, 1 cup HEB Mootopia fat free & lactose free milk, 1/4 cup no sugar added frozen fruit: Blackberries or Blueberries or Cherries orMango, Papaya, and Strawberries Mix or Peaches or Red Raspberries or Strawberries
Lunch And Dinner-Choice Of 1/4 Cup Frozen Steamed Vegetables: Asparagus or Broccoli or Broccoli Stir Fry Vegetables or Cauliflower or French Cut Green Beans or Peas & Carrots or Sugar Snap Stir Fry Vegetables or Yellow Squash
Lunch:
12 Grams Protein:
- 4 tablespoons PB2, 2 tablespoons Polaneer Sugar Free with Fiber preserves: Apricot or Seedless Raspberry or Strawberry, 2 slices Wasa Light Rye Crispbread
14 Grams Protein:
- 1/2 cup Hill Country Fare garbanzo beans, 1/4 cup HEB reduced fat crumbled Feta cheese, 1 tablespoon Kraft Light Balsamic Vinaigrette or HEB Light Balsamic Vinaigrette, 3 HEB 8 Grains & Seeds crackers
16 Grams Protein:
- 1/2 cup Allen’s Tiny Tender Field Peas With Snaps, 1/4 cup HEB crumbled Goat cheese or 2 wedges Laughing Cow Light cheese, 2 teaspoons Kraft Grated 100% Parmesan cheese, 1 tablespoon Kraft Light Balsamic Vinaigrette or HEB Light Balsamic Vinaigrette, 3 HEB 8 Grains & Seeds crackers
- 1/3 cup Sun Harvest Dry Roasted & Salted Edamame (Soybeans), 1/2 cup Kashi Go Lean Cereal
- 1/2 cup Hill Country Fare Black Eyed peas, 1/4 cup HEB crumbled Goat cheese or 2 wedges Laughing Cow Light cheese, 2 teaspoons Kraft Grated 100% Parmesan cheese, 1 tablespoon Kraft Light Balsamic Vinaigrette or HEB Light Balsamic Vinaigrette, 3 HEB 8 Grains & Seeds crackers
17 Grams Protein:
- 1/2 cup Daisy Low Fat 2% Milk Fat Small Curd Cottage cheese, 2 slices Dole Pineapple In Own Juice, 1-3.25 ounce container sugar free Jello, 2 slices Wasa Light Rye Crispbread
18 Grams Protein:
- 1/2 cup Purple Hull Peas, 1/4 cup HEB reduced fat crumbled Feta cheese, 1 tablespoon Kraft Light Balsamic Vinaigrette or HEB Light Balsamic Vinaigrette, 3 HEB 8 Grains & Seeds crackers
- 2 ounces Frigo Light Swirls String cheese, 1 tablespoon Hill Country Fare Brown mustard, 2 slices Wasa Light Rye Crispbread
30 Minutes Before Dinner: 1/2 cup Low Sodium V8 juice
Dinner:
14 Grams Protein:
- 1/2 cup Allen’s Great Northern beans, 1/2 cup HEB Vegetable Primavera, 1/4 cup steamed Zucchini squash or Spaghetti squa****ablespoon Kraft 100% Parmesan cheese
15 Grams Protein:
- 1 cup Amy’s Low Sodium, Low Fat Split Pea Soup, 1 slice HEB Thin Sliced Swiss cheese, 2 slices Wasa Light Rye Crispbread
16 Grams Protein:
- 1 cup Progresso 99% fat free Lentil soup, 1 slice HEB Thin Sliced Swiss cheese, 2 slices Wasa Light Rye Crispbread
18 Grams Protein:
- 1/4 cup Original Egg Beaters, (spray pan with Hill Country Fare fat free Olive Oil cooking spray), 1/4 cup steamed spinach, 1/4 cup 2% Borden shredded Cheddar and Monterey Jack cheese or Four Cheese Mexican cheese, 1 tablespoon Hill Country Fare Salsa Picante Sauce-Mild, 1 small or 1/2 large La Tortilla Factory Low Carb Whole Wheat tortilla
- 1 cup Amy’s Low Fat Medium Black Bean Chili, 1 small or 1/2 large La Tortilla Factory Low Carb Whole Wheat tortilla
19 Grams Protein:
- 1/2 cup Casa Fiesta No Fat Refried Black beans, 1/4 cup 2% Borden shredded Cheddar and Monterey Jack cheese or Four Cheese Mexican cheese, 1 tablespoon Hill Country Fare Salsa Picante Sauce-Mild, 1 small or 1/2 large La Tortilla Factory Low Carb Whole Wheat tortilla
20 Grams Protein:
- 1/2 cup Casa Fiesta No Fat Refried beans, 1/4 cup 2% Borden shredded Cheddar and Monterey Jack cheese or Four Cheese Mexican cheese, 1 tablespoon Hill Country Fare Salsa Picante Sauce-Mild, 1 small or 1/2 large La Tortilla Factory Low Carb Whole Wheat tortilla
Age at RNY: 55, Height: 5'4", Consultation Weight: 331 lbs-12/1/2009, RNY Surgery Weight: 281 lbs-3/22/2010, Goal Weight Reached: 141 lbs-6/23/2011, Lowest Weight: 126 lbs-12/11/2011,
Current Age: 61, Current Weight: 161 lbs-5/20/2016, Total Weight Loss Maintained: 170 lbs 
I was never really a meat eater. I am more of a vegetarian who has some (and only a tad) of fish or shellfoods. Tuna, cod and crab only. I also use Morningstar Farm and Kay's Naturals.
I love all kinds of beans. I love veggie crumblers in my refried beans.
I am four months out and all my labs are wonderful. My nut has me eating 4 meals and a snack. It's working for me. I don't drink protein shakes. I add unflavored protein to my foods when needed. (In fact, I get my protein from Dave Chambers and my dried veggies & beans)
So far, I think I am a success.
I love all kinds of beans. I love veggie crumblers in my refried beans.
I am four months out and all my labs are wonderful. My nut has me eating 4 meals and a snack. It's working for me. I don't drink protein shakes. I add unflavored protein to my foods when needed. (In fact, I get my protein from Dave Chambers and my dried veggies & beans)
So far, I think I am a success.
After my RNY I became more carniverous than I had ever been! I think my body was craving protein or something. Then when I was working out alot, I really craved nuts and still have alot of nuts in my daily diet. I am currently exploring more of a vegetarian and even raw or vegan eating pattern, and at this point I think maybe I could do it, but would like more studies on WLS and being vegan. I think I may always use a whey protein source, but am cutting down on animal products. Hope your surgery and all was very successful!
Deb366
Deb366
Currently 125 pounds We ended up going back to meat because I was just completely carnivorous. My doc said he much preferred eating meat to trying to supplement with protein shakes. My NUT even suggested going back to meat. Once my wife got pregnant, it was pretty set. She craved it, too. I do a raw vegan green monster shake every morning, often have a meatless lunch, but have meat usually every day for dinner and some snacks.
Pink!
I was telling someone the other day about when I was less then a year out and I was traveling with my mom and I just hadn't gotten enough meat (protein) during the trip...and my mom was starting to look pretty good (food wise). I am open to listening to my body and watching my health and trying to eat in a way that is healthy for me and my body. Which I think will mean, ignoring labels. I am thinking of going pretty healthy and vegie and having dairy, fish and poultry when it feels needed. I did some whey protein bars for awhile and they helped. Sounds like your family is all doing great!
deb366
deb366
Currently 125 poundsMost Active
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