A loved one is having bariatric surgery, and I could use some ideas. Apparently there is a liquid or soft diet for weeks before and after, and a long term focus on high protein and low carb, along with “good nutrition”
Does anyone have experience with this?
I have been eating low carb, relatively high protein, but not particularly “good nutrition”, which was no major struggle for me, but some of my loved ones really love carbs, and I would also like to understand if that is likely to change.
Finally, does anyone have any tried and true recipes for the liquid and soft phases of pre-op and recovery?
Is the “weeks before” regimen intended for rapid weight loss prior to surgery?
This may be dated, but there was a cabbage soup diet that was prescribed for this purpose. I can attest it worked well, and tasted like hole…
I’ll also offer that it’s a generaly workable longterm eating strategy to omit one macronutrient group from most every meal, i.e., combine proteins and fat, carbohydrates and proteins, but not eat C+P+F. Finally, nuts are your friends.
I know two people who had gastric sleeve surgery done a few months ago. Upon request by one I made the above ricotta recipe. Apparently it’s all the rage. I didn’t think much of it, but then again, I wasn’t all that hungry. Well received though. One thing they both agreed on was Chinese takeout egg drop soup. Flavorful, protein packed and easy on the stomach.
@shrinkrap I know a few people who have had versions of this, and more than with other questions, I think this one likely has significantly better resources elsewhere (eg here and here) because there is so much to do with nutrient density and type and digestibilty, especially after (and usually there is a support group as part of the process).
Everyone I know had significant supplementation after, as there was no way to get the nutrients they needed from the food that they could physically consume. Even with tiny portions in multiple. meals.
