Streach!

Ok! My understanding is that after the swelling gose's down my stomach will be 2 to 4 ounces depending what bogie the surgen uses, and that will be it. Now I am hearing from my nut that a year to year and half out I will be eating 1/2 to 3/4 cup of food.
 So my qustion how maney of you have had you restriction incress 1 to 1 1/2 years out. Or is truly what you have after surgey is what you get?

I had a 32F bougie used and by a surgeon who makes really tight stomachs and I am two years out.  I can easily eat 1-1.5 cups of food if it is not solid protein.  I can eat a "normal" size portion without any problem at all.  I can easily eat an entire sausage but no sides for example, or a cup and a half of chili or cottage cheese.  This is why the first year is so important in weight-loss and why it gets harder to lose the further out you get.  Don't get me wrong, it is not impossible, it is just harder. 

Thanks! So some thing like a micro wave W.W. or lean Cuisne would be do able? That helps alot. I do have a little hearing lose and do not always catch things.  

Richard,
The amount you'll be able to eat will increase slowly over time. Protein first and veggies if you have room.
Be careful of the Lean Cuisine and Weigh****chers pre-packaged dinners. You'd be surprised at how much sodium and carbs they contain! Healthy non-processed foods work the best!

Good luck on your journey!
Heidi

Thanks! Mostly I thinking about the portion or just volume of food. You know like a serving of meat 3 ounces = a deck of cards. I am a visul person.

i had to become a "food scale person" -- it's too easy for me to over-guestimate portion sizes....

i'm almost 2 years out and i can't do more than 2-2.5 oz of dense protein at one time...  softer stuff i can do about 1/2 - 3/4 cup...  though my doc still says to keep it to 1/4-1/3 cup....


jeris

Thanks! it seems everyone is different. I was under the impresion it would be like 1/4 to 1/3 cup for ever and ever.
  I weigh most things I eat, but it drives my wife nut When I cook I use my hands for seasoning and    just pour liquids and spoon up a portion. After 42 years she has stopped checking and just wants to knowhow I do that. Ihave know idea except thats the way Mom and Grandma did it. When I serve myself my eyes get big and need to measure and weight.