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Thread: Low Carb Help

  1. #1
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    Low Carb Help

    My daughter is having a gastic bypass and will be on low carbs forever. She can have 30-35 a day. Government guidelines say you should have between 200 and 300 a day. Now you see my problem. Could you please search thru your recipes and see if you have any low carb , taste somewhat good and share with me? Thanks in advance.

  2. #2
    Power Poster QuiltE's Avatar
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    Something to consider before having a gastric bypass for sure!
    I doubt that your government guidelines were designed for gastric bypass patients.

    Have you been referred to a dietitian to learn how this is possible?

    If not, seek the help of a professional to ensure your daughter remains healthy and lives a long life.
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    Yes dietitian is involved. She is having the surgery becuase her tummy has quit working. Food goes in and just sits there. Her stomach does not process the food. We have spent 2 years trying to figure out the best way to handle it. Thanks for your inputa and hopefully a recipe.

  4. #4
    Power Poster QuiltE's Avatar
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    The dietitian and your Dr. are the people your daughter should be relying on for sound info and advice.

    There are different types of carbs and so it will be important to know the difference and whether all are wrong for her? or which are allowed within the severe limitations.

    Good Luck!
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    Super Member Helen S's Avatar
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    If you search the recipe section for "low carb" you will find many low carb recipes. I posted some a while back. For the most part, eating low carb means eliminating breads, pastas, sugar, SUGAR, sugar, and sugar! lol Even MILK is high in carbs, but half and half has none, so I sometimes use it to replace milk, but add water to thin it. I don't know how old your daughter is, but if she's still of an age where she likes cereal and you've found one without sugar, the almond milks that come in a box on the store shelves near the cereals, usually, are very good. Be sure to read the labels as nearly all of those milks have sugar in them in one form or another, ie corn syrup, etc.
    Being skinny isn't easy, so I gave up and opted for being sexy instead. (aunty acid)

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    Helen...Thank you Thank you Thank you. That idea had a goldmine of ideas and recipes.

  7. #7
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    Quote Originally Posted by QuiltE View Post
    The dietitian and your Dr. are the people your daughter should be relying on for sound info and advice.

    There are different types of carbs and so it will be important to know the difference and whether all are wrong for her? or which are allowed within the severe limitations.

    Good Luck!
    DITTO.....Of all the people I have known to have that surgery none have ever said that about the carbs.....

  8. #8
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    My husband and I do a low carb diet off and on when we feel we need to take off a few pounds. During those times we tend to eat between 20 and 30 net carbs a day. Net carbs are where you take the carb count of foods and subtract out the grams of fiber. Be sure to ask the dietition if it is net carbs or total carbs that she should be counting.

    Anyhow, we eat really well on a low carb diet. Think meats and veggies. Some veggies are higher in carbs like peas, corn and carrots, so best to avoid those and stick to things like green beans, broccoli, cauliflower etc. Pretty much anything "white" is too high in carbs, including flour, potatoes, rice, sugar. Most fruits are higher in carbs, some of the lowest carb ones would be berries...strawberries, blueberries, raspberries etc. Milk is higher in carbs, but heavy cream is not. Cheese is usually very low or no carbs.

    A site with lots of good low carb recipes is http://www.genaw.com/lowcarb/recipes.html. Carb counts per serving are also included.

    When we do low carb, I tend to substitutue things for starches. Cauliflower mashed with heavy cream, cream cheese and/or sour cream is a good sub for mashed potatoes. Cauliflower can also be riced to take the place of rice. Spaghetti squash or zucchini in place of pasta is good. Lots of salad in place of any starch on my plate along with a protien and a veggie works.

    There are low carb tortillas and low carb breads in the grocery stores, but they are getting harder and harder to find these days.

  9. #9
    Senior Member Scraps's Avatar
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    www.Atkins.com has loads of information on "carbs" and great recipes. Doesn't matter if you agree with his diet plan or not the site has tons of FREE information. Actually, low carb can be very delicious!

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    I had gastric bypass 2 years ago - I have lost 106 pounds. My Dr. stresses Protein Shakes and Bariatric Vitamins, but I have a problem with the shakes, as a result my hair is thinning. The Protein Shakes were great before the surgery, but after, not so good... I try to eat as much meat as I can, and things like peanut butter, beans and any high protein things that I can. Milk, cottage cheese, cheeses of all kinds and the like. Good luck!
    Aronel aka Lee

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    Low carbohydrate diets go in and out of fashion for weight loss but a new piece of research suggests that an occasional low carb day is better to weight loss and heart disease in old age people.Exercise alone would not tend to help many people lose a few pounds. Low crab diet is necessary with daily exercise.

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    I like blending 1 container of cottage cheese in a blender with a little milk or cream till smooth. I then add a diet jello
    that is mixed with only 1 cup of boiling water and blend till smooth. Tastes good and is low carb
    I also make different home made soups and limit the carrots and potatoes to keep it low carbs but filling and tasty

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    We make low carb pizza. Take 1 lb. hamburger and spread it out as thin as possible on a cookie sheet that has sides. Bake it in a 350 degree oven for 10 min. Bring out of oven and drain off excess grease. Spread on pizza sauce...cooked sausage...pepperoni...ham...cheese...onions...spic es...anything you like on your pizza. Return to oven and bake till toppings are heated through. Slice and serve.

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    Quote Originally Posted by QuiltE View Post
    The dietitian and your Dr. are the people your daughter should be relying on for sound info and advice.

    There are different types of carbs and so it will be important to know the difference and whether all are wrong for her? or which are allowed within the severe limitations.

    Good Luck!
    I had gastric bypass over 4 years ago and lost almost 100# and have kept it off. What I found is, although I did my research for over a year before considering it, the physician's office did NOT have the long-term care in mind of the patient. I had to go to the hospital Medicare told me to so I didn't really have much choice. They only gave me close assistance for about 3 months then I was basically on my own.

    I found a local hospital that had a support group and I was welcomed into the group. I learned there that they had long-term guidelines like what to eat, how much to eat, what to stay away from, etc. etc. It was very defined and well done. Unfortunately, because I didn't use their practice for my surgery, I could only go to the support meetings and not be able to obtain that 2" binder of great info. I even offered to buy it but they said no.

    When my surgeon left the hospital I went to, I tried to get switched over to the doctor with the good support group. Again, I was denied. I discovered at that time that once you have this surgery, no other surgeon wants to take you for followup. The only way you can switch surgeons is if you moved very far away, like another state. So, when I needed hernia repair surgery, I had problems getting this taken care of.

    Bottomline, I'm not sorry I had it done and would do it again knowing what I now know. BUT, I would have waited until I was able to choose the "right" surgeon group who really cared about the long-term care.
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    Super Member vickig626's Avatar
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    I'll answer the low carb question in this post -- I did see a dietitian for guidance and she said she treated weightloss surgery patients. However, she still insisted on those government guidelines which caused me to put on a few lbs the first month with her so that didn't work.

    I found (for myself) that I need to stay away from carbs, specifically bread. My diet consists mostly of a good protein and vegetable. For a carb, it's just a small portion of whatever carb I'm serving for that meal.

    Example - instead of 2 pieces of toast for breakfast, I have 1 and I also look for thin-sliced grain bread which is healthier and less calories. As an evening snack, I'll have cottage cheese (Daisy is the tastiest) with pineapple or other fruit. The fruit becomes the carb (and low carb / calories).

    You have to be careful with fruit because of the sugar but her body will tell her how much sugar she can handle. Too much and you get dumping....not fun.

    At this point, I can pretty much eat anything I want except milk and ice cream (I can have a little DQ without getting sick) but I'm not much of an ice cream eater anyway. I just eat about half and I don't feel deprived and am much healthier.

    I'd be happy to explain further what works for me so feel free to PM off-list and pick my brain.

    I still consider myself a work-in-progress since I still need to lose another 40#. The doc said if I can't exercise enough, I won't get those last lbs. off but I'm not giving up, even if I can only lose 1 lb. a month, I'll get there eventually.

    Sorry for rattling on and on but this surgery isn't for the faint of heart since we love our food.
    Life's More Fun with a Doxie !!
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    She will do fine on low carbs; Ive been doing it since I had the surgery for about 20yrs now. I do have my vitamin levels check alot and they just found out that zinc is another one that can run low on this surgery. Most of the people who gain alot of thier weight back is due to the higher carb intake. Ask me how I know.

    The government guide lines aren't forevery one. Just like people who have this surgery won't all tolerate or not tolerate the same things; it's different for each person. Even before my surgery I always had problems with iron no matter how much I took and it's alot higher than the governments guide lines. I also have and do have problems with Vitamin D; my specialist says I take more Vit D than any of his other patients. We are all different and so are our needs. Cutting back on carbs is not that hard. Dreamfields makes a really good pasta; better than most. You just have to look and there are tons of books and info from online. Good luck to your daughter. She'll be fine and they know more about this surgery than they did 20yrs ago so it's gotten better. I just had a friend who had it last month. My best advice especially in the beginning (practice before surgery) is taking smaller bites and swallowing slowly. If you don't learn to do this your daughter will have lots of issues with reflux. My friend practiced before and couldn't believe how hard this its to do when you stop and think about how you are eating. She still has some problems now that shes slowly eating real food.

    By the way; you can't have this surgery without having a dietition involved along with a phsyc eval and tons of other classes and test. There are even pre classes and after classes to help you understand what is going on. It doesn't take away you wanting food you have to put in the work there. When I went back up to 160 I went on the Southbeach diet; it follows closely what the surgery diet is; low carbs,low fat and higher protein. I lost my weight in less than 2 mos and that was about 10yrs ago and I stay around 130 now. Have her to check out the Southbeach diet; they have great recipes.
    Last edited by romanojg; 10-07-2012 at 06:46 AM.
    Judy

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    Quote Originally Posted by vickig626 View Post

    Bottomline, I'm not sorry I had it done and would do it again knowing what I now know. BUT, I would have waited until I was able to choose the "right" surgeon group who really cared about the long-term care.
    I agree; I'd do it again but with a different surgeon. I ended up having 2 hernia surgeries and a tummy tuck with second. The doc didn't bill me for the tummy part and the hospital was covered by insurance. The reason I'd have a different doc is that he did what a lot do saying it's an easy fix (NOT) and never told me half of what I needed to know to make my recooperation easier. He had a support group at his house but I found out yrs later that I was one of the lucky ones. He ended up losing his license to practice first in a few hospitals then not being allowed to practice at all. There were alot of botched up jobs and people who had lots of problems due to his work. I'd had a referral from a friend when I went to him and she didn't have a problem so I figured I was good. I did get 100% checked out when I heard about all this and found out I was fine. It was scarey to think of what could have happened and not because of my body rejecting what I was doing but because he wasn't doing it like he should. Chose your doctors carefully. I've never had a doctor refuse me for anything but its not related to the surgery and I have a PCP who I see for most things. It is one of the best things that I ever did for my health, my staying around longer for my kids and grandkids.
    Judy

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    We use the Blue Diamond Almond milk. They have 1 that is Unsweetened and that is the 1 we get. It is very tasty (unless you don't like almonds).

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    Wow...being a nurse for 37 years, I would think twice before having gastric by-pass....Everyone responds differently but there are a lot of serious repercussions that could be in place. I hope this is her last resource and not her first...Best of luck to her.

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    TUSCAN VEGETABLE SOUP RECIPE>>


    Prep Time: 15 minutes Yield: 4 servings (1-1/2 cups per serving)

    >>

    Really great, low calorie soup. Very easy to make too!>>
    Ingredients:>>
    1 tablespoon Olive Oil

    >>

    1 cup diced Onion (about 1/2 large)
    1 cup chopped Kale or Cabbage
    1 cup diced Celery (about 2 stalks)
    1 cup diced Zucchini (about 1 medium)
    2 cloves Garlic, minced
    1 tablespoon chopped fresh Thyme (or 1 teaspoon dried)
    1 tablespoon chopped fresh Sage (or 1/2 teaspoon dried)
    1/2 teaspoon Sea Salt, plus more to taste
    1/4 teaspoon freshly ground Black Pepper, plus more to taste

    >>

    4 cups low-sodium, fat free Chicken or Vegetable Broth
    1 (14.5 ounce) can diced Tomatoes, with juice

    >>

    2 handfuls Baby Spinach Leaves (about 2 cups packed)>>
    Directions:>>
    Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about five minutes.>>
    Add the broth and, tomatoes. Bring to a boil. Add the spinach leaves and cook until the spinach is wilted, about three minutes more.>>

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    Roasted Cabbage with Lemon>>

    >>
    1 medium-sized head of Green Cabbage>>
    2 tablespoons Olive Oil>>
    3 tablespoons fresh-squeezed Lemon Juice >>
    A generous amount of Sea Salt and fresh ground Black Pepper>>
    Preheat oven to 450F. Spray a roasting pan with non-stick spray or olive oil.>>
    Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)>>
    Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, brush the second side with the olive oil/lemon juice mixture, and season with salt and pepper. >>
    Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.>>
    Makes 3-4 servings as a side dish>>

  22. #22
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    Spinach Bread>>
    >>
    Butter for greasing baking dish>>
    1 (10 ounce) package Frozen Chopped Spinach - thawed and drained>>
    4 large Eggs – beaten>>
    1/4 teaspoon crushed Garlic>>
    Salt and freshly ground Black Pepper>>
    >>
    Preheat oven to 400 degrees. Butter an 8x8 glass baking dish. Mix together spinach, eggs, garlic and season with salt and pepper. Pour into prepared pan. Bake for 15 minutes until mixture is set. Allow to cool slightly. Cut into 4 squares. Use spatula to remove squares from pan. Refrigerate or freeze until ready to use.>>
    >>
    Variation: To make a whole loaf of this bread, triple the ingredients and pour into well buttered loaf pan. Place pan on baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need, wrap well, and freeze extra slices or loaves.>>

  23. #23
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    Hi everyone. This is buttons922 daughter. I want to say thank you for all the help and recipes. I can't wait to try them. There are good support groups for me and place I can go to. It is nice to see that my mom has a great support group and people that she can ask question to.
    Second I just wanted to share the reason I am having the gastric bypass surgery is not just for weight loss. I have what they call gastritis pernicious at a serve case. I had a test done in the hospital where I ate a egg sandwhich on an empty stomach so they could watch it digest and after 4 hours the guy sent me home because it had not moved. The food that I have eatten has even turn moldy and I have strains of ecoli in the bottom of my stomach and the start of my small intestine.
    The doctor (my family and my self) are hoping that by creating a new stomach and being on the new deit that I will be able to lead a normal life without the pain and ecoli.
    Thank you again to all who have post and sent your support.

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    Buttons922, hope all goes well for you and this procedure works. A cookbook you might look into is the lo carb book written by Suzanne Sommers. I remember watching her whip an egg with a bit of water, pour it into a small skillet and make a crepe of it. Since breads, biscuits, etc. have some of the most carbs, she used these as a wrap, to make a sandwich. She also made a stack of them then sliced them and used them as 'noodles' for pasta dishes. Eggs have no carbs, neither does butter, cheese, whipping cream, beef, chicken, pork, fish as long as they are just that, like in the butcher shop. You can also use olive oil, olives, no carbs in olives, skip the pimento. You can scramble eggs in butter and slice ham, olives and no carbs. Peas, corn and carrots are full of carbs so try to stick to cabbage, broccoli, cauliflower, lettuce and green beans. Oil and vinegar makes a good dressing for a salad. Don't pour it over the salad, dip an edge of the fork full of the salad in a side of dressing. Just remember, everything else has carbs, some LOTS of carbs and basically anything that is sweet is out but no sugar gelatin is very low. Adkins cook books are very good too and you can find small books that list food and their carb and calorie count. Remember even fresh friut can been heavy with carbs. I love cauliflower cooked, mashed with butter and whipping cream, it's so good and you almost can't tell them from real mashed potatoes but then I like cauliflower any way. Good luck.

  25. #25
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    Quote Originally Posted by Needles View Post
    Buttons922, hope all goes well for you and this procedure works. A cookbook you might look into is the lo carb book written by Suzanne Sommers. I remember watching her whip an egg with a bit of water, pour it into a small skillet and make a crepe of it. Since breads, biscuits, etc. have some of the most carbs, she used these as a wrap, to make a sandwich. She also made a stack of them then sliced them and used them as 'noodles' for pasta dishes. Eggs have no carbs, neither does butter, cheese, whipping cream, beef, chicken, pork, fish as long as they are just that, like in the butcher shop. You can also use olive oil, olives, no carbs in olives, skip the pimento. You can scramble eggs in butter and slice ham, olives and no carbs. Peas, corn and carrots are full of carbs so try to stick to cabbage, broccoli, cauliflower, lettuce and green beans. Oil and vinegar makes a good dressing for a salad. Don't pour it over the salad, dip an edge of the fork full of the salad in a side of dressing. Just remember, everything else has carbs, some LOTS of carbs and basically anything that is sweet is out but no sugar gelatin is very low. Adkins cook books are very good too and you can find small books that list food and their carb and calorie count. Remember even fresh friut can been heavy with carbs. I love cauliflower cooked, mashed with butter and whipping cream, it's so good and you almost can't tell them from real mashed potatoes but then I like cauliflower any way. Good luck.
    I too wish you the best of luck; it's been over 20yrs for me and you learn alot about foods. While carbs are an issue so is the fat content and lots of these things are high in fat which will send you to the bathroom constantly and it's not nice. The diet is low carbs and low fat and high protien which is why I like the South beach diet because that's what it does; Atkins says high protein, low carbs and not to worry about the fat. There was a lady here at the hospital that brought in a couple pounds of fried bacon one night and I asked her if she thought it was good for the diet she said as long as it's high protein and not carbs. It doesn't take alot for any sane person to know while bacon is awesome tasting it sure isn't good at that rate. It's no wonder she still over 300lbs after all these yrs.There are so many ways to fix veggies and even eggs that are great. Paula Dean beat up an omlet and put it into a sandwich bag; squeezed out the air and put it in boiling water about 10 min. I tried it and it works great; it is really fluffy and no fat and it just slides out of the bag so no clean up. It's good you'll have support; I think that's one of the best things that has come about in all of these yrs is the support teams. I hope this takes care of your problem and can live a healthy pain free life.
    Judy

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