Tofu shirataki noodles - I love them!

A revision would be any kind of altering to your original surgery, either to repair or improve it or to a completely different surgery type altogether, like going from a lap band to a sleeve.

Some people have revisions because their pouch has gotten too large or the stoma has stretched but those aren't really common revisions.  Others have had revisions or even reversals due to problems with ulcers in the pouch.  Most people seek a revision when they stop losing weight before they want to or they regain much of the weight they originally lost.  

A revision can be a very serious surgery and most surgeons won't do them unless it's for a very good reason.  If you have reason to believe that you need a revision for some reason the place to start is with your surgeon or another surgeon with a lot of experience in revisions.

Hi my name is April I saw that u had surgery and then u got a revision what exactly is a revision explain what they do for example I got roux n y what kind of revision whould I get

 

Can I ask what kind of pesto you used? Wondering calories, fat and sugar content.
Thx

Sure!  I bought Wegman's brand this time.  Here is a link to their nutrition.  When I just eat shrimp I use 1 tbsp...last night I used about 1.5 to cover the shrimp and "noodles"   http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisp lay?storeId=10052&catalogId=10002&langId=-1&partNumber=ITEM_ 503133

Thanks. Sounds good, but loads of fat and sodium, let alone calories. May have to try with a simple red sauce or something. I like the idea.

I lived in Japan for a year with a host family, and I've eaten shirataki many times but never prepared it myself. In my experience shirataki (and it's 'cousin' ito-konnyaku) had no flavor or smell at all. The texture was completely different from pasta, but I enjoyed it, probably because I never compared it to pasta. The way I ate it was always in soups. It's especially good in soups with spicy broth. Unfortunately, these soups typically were made with only vegetables and contained no protein, so they they aren't feasible now. I like your idea of meat sauce, I'll give it a try! I also never tried tofu shirataki. 

I tried them a couple of years ago. I liked them-somewhat. They did better ( for me ) in soups as a noodle than as a replacement for pasta. They reminded me of ramen noodles. 

In the end, though...it was only me that didn't think they were awful, so we didn't buy them again. 

I tried them a while back - I rinsed them well and sauteed with butter, garlic salt and black pepper. I really liked them!

Ok, so I was showing these off to a friend of mine today and he pointed out that they are made with chickpea flour.  So maybe I don't like tofu shirataki!  These are the brand "Nasoya" and they are called "shirataki spaghetti" and in a yellow box it says "PASTA ZERO plus".  But the ingredients are:  water, konjac flour, chickpea flour, potato starch, calcium hydroxide, reduced iron, folic acid.  

They are 0 fat, 0 egg, 0 gluten, 0 dairy.  Only 15 calories and 4 g of carbs for 4 oz.  

Perhaps these aren't tofu shirataki and are chickpea shirataki???

Here is a link to the product.  I loved them!  http://www.nasoya.com/products/pasta-zero-shirataki-spaghett i

Oh, maybe that's the big difference. I'm 100% positive the ones I had tried were tofu based. Now I'll definitely have to look for these!