Mini Gastric Bypass Surgery Forum (MGB)

New Topic

Recent Posts

Supersize
on 8/6/09 1:43 pm - Duluth, MN

VSG on 01/24/11

Topic: RE: inquiring about gastric bypass surgery done in duluth mn

I am from Duluth maybe I can help answer some questions you my have.

Kathy S.
on 8/6/09 6:34 am - InTheBurbs, XX

RNY on 08/29/04 with

Topic: What were some of your "YES" summer moments?

Hey Everyone,

Let's have some fun! What were some of your Summer "YES" moments?

Did you do anything this summer that was a FIRST, or that you haven’t been able to do in many years?

Maybe you took your first vacation ever with your kids – no seat belt extender? Did you dust off that bike and ride like the wind without needing oxygen?

How about that roller coaster ride you have been dying to go on? Hit the beach in a swimsuit for the first time!?

Tell me what you were doing when you said “YES" about this summer.

You can send me a private message through the site or email me at [email protected] with your summer “YES" moment/s.

Stay tuned to see if yours shows up in our member newsletter!

Take care,
Kathy S
Member Services

HW:330 - GW:150 - MW:118-125

RW:190 - CW:130

Paula R.
on 8/6/09 3:55 am - Fox Lake, IL

Topic: RE: MGB in Illinois

Excitment deflated. No insurance coverage for this procedure and no prospects of a loan or other way to get the money. Back over to the RNY forum. /sigh. Good luck to you all. =)

Paula R.
on 8/6/09 3:11 am - Fox Lake, IL

Topic: MGB in Illinois

I am 5'5 and approx 340lbs and considering WLS. I have always been very leary and honestly, scared of gastric bypas because of the complications and mortality rate. Finding the Mini has been a thrill. I am trying to find info about it and have gone to the clos.net set, but it seems like mostly an ad site. I have an appt for a seminar at Alexian Bros in Illinois and am hoping that they offer this surgery. Has anyone had a MGB in Illinois? I have to admit, I am kinda excited.

Barbara C.
on 7/29/09 6:18 am - Raleigh, NC

RNY on 06/05/07

Topic: Eating Triggers

We all have eating triggers. They might be related to our environment, or emotions, social settings, our mental state or even our biological needs for fuel.

It's important that we identify our triggers, subtle and obvious, so that we can recognize and manage them. Please think about your eating triggers and let's discuss what they are and ways we can manage them so that we don't become slaves to them.

Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145

(deactivated member)
on 7/27/09 12:44 am - summerville, SC

RNY on 03/17/04

Topic: Let's make it count!

Each one of you can make a difference-

VOTE FOR ME - RIDGELY JOHNSON

I am in the running for a VIP position at Turbo Kick Camp 2009.

This will take you less than a minute to cast your vote and prove WLS patients are WINNERS.

Here is the link:

http://www.turbokick.com/index.php?content=CampTurboKick

Click on VIP Fashion Show, will take you to poll, check inside circle to left of my name- scroll down and click submit- your vote is in!

Thank you!
ridgely ann johnson
open RNY 3/17/04
215/120

Barbara C.
on 7/25/09 9:01 am - Raleigh, NC

RNY on 06/05/07

Topic: Another recipe

Even if you are very early in your journey, you'll probably be able to enjoy this summertime delight! This recipe is very low in sugar and very high in protein and flavor. Enjoy!

Shrimp ****tail Soup

This soup was inspired by a wonderful appetizer I had when we were invited to dinner at the home of my son's new in-laws. It was simply wonderful!

4	quarts	(16 cups) water
1	cup	Hienz low carb ketchup
1	Tbs	Worcestershire sauce
2	tsp	Tapatio or other hot sauce

1	Tbs	salt
1/4	cup	fresh squeezed lemon juice
1	lb	shrimp boiled

Combine all ingredients except shrimp and garnishes. Bring to a boil. Lower to a simmer and cook 15 minutes. Chill. Add cooked shrimp. Allow flavors to blend at least 1 hour. Adjust seasonings as desired. To serve, garnish with cilantro and avocado.

Servings: 4

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 16 minutes

Inactive Time: 1 hour

Nutrition Facts

Serving size: 1/4 of a recipe (38.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	128.58
Calories From Fat (14%)	17.68
% Daily Value
Total Fat 1.96g	3%
Saturated Fat 0.37g	2%
Cholesterol 172.37mg	57%
Sodium 2024.68mg	84%
Potassium 272.54mg	8%
Total Carbohydrates 3.43g	1%
Fiber 0.06g	<1%
Sugar 1.04g
Protein 23.09g	46%

Recipe Type

Appetizer, Fish and Shellfish, Seafood, Soups

Source

Author: Barbara Cumbo

Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145

shoutjoy
on 7/23/09 8:47 pm - Culpeper, VA

Topic: RE: Dr Jose Rodriguez????

I think you will find your answer from the email list at clos.net. I know a few folks have gone down there and everything is ok as long as your personal doctor is willing to support your follow up care.

Clueless about weight loss and weight loss surgery of any kind.

annoly
on 7/23/09 5:14 pm - sugar land, TX

Topic: Dr Jose Rodriguez????

Has anyone had the MGB done by Dr Rodriguez in Juarez, Mexico? How was your experience?

Barbara C.
on 7/22/09 11:15 am - Raleigh, NC

RNY on 06/05/07

Topic: A recipe

Here's a recipe that I think you'll enjoy!

Shrimp with Corn and Citrus Cabbage Slaw

This wonderful salad was inspired by a shrimp taco recipe that I found it a Real Simple magazine. I made more of the corn and citrus cabbage slaw and used a lite sour cream. This great summertime meal that takes only 20 minutes!

1/3	cup	fresh orange juice
3	Tbs	fresh lime juice
3	Tbs	lite sour cream
		Kosher salt and black pepper
1/2		small cabbage (16 oz.), shredded

2	cups	corn kernels
1		jalapeño, seeded and chopped
1	Tbs	olive oil
1	lb	peeled and deveined medium shrimp

In a large bowl, whisk the orange and lime juices, sour cream, 1 tsp salt and 1/2 tsp pepper. Add the cabbage, corn and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ½ tsp salt and ¼ tap pepper. Coo****il opaque throughout, 2 to 3 minutes.

Serve the shrimp with the slaw.

Servings: 8

Degree of Difficulty: Easy

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 3 minutes

Inactive Time: 10 minutes

Nutrition Facts

Serving size: 1/8 of a recipe (4.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	115.42
Calories From Fat (23%)	26.42
% Daily Value
Total Fat 2.98g	5%
Saturated Fat 0.45g	2%
Cholesterol 86.18mg	29%
Sodium 185.64mg	8%
Potassium 241.07mg	7%
Total Carbohydrates 10.17g	3%
Fiber 1.22g	5%
Sugar 2.46g
Protein 12.75g	26%

Source

Author: Barbara Cumbo

Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145

Most Active

Mini Gastric Bypass Surgery Forum (MGB)

Recent Posts

Our Mission

Follow us

Links

Select Photos

Mini Gastric Bypass Surgery Forum (MGB)

Recent Posts