Hi Newcy,
My answer is going to be similar but slightly different to the 2 answers above. Having chosen to have a sleeve myself, I bought a book: Successful weight loss with The Gastric Sleeve - Dr. Alvarez which explains everything.
According to the advice of Dr Alvarez (and every doctor and hospital varies slightly):
-- 3 weeks liquids
-- 3 weeks puree food
Week 7 -- introduce textured food
Within the first 3 weeks he breaks that down even further:
Week 1 -- clear liquids only (thin soups) and NO caffeine (only decaff tea and coffee)
Weeks 2 and 3 -- you can start to introduce slightly thicker liquids (eg thicker soups and yogurts etc)
Dr Alvarez's advice is always on the cautious side but he says he insists on 3 weeks of liquid food to ensure that the staple line has plenty of time to heal before introducing puree / mushy food which can exert a *bit* of pressure on the staple line.
I tried ordering the book for my kindle, paid for it with paypal and haven't managed to download it. Have I wasted my money or what can I do?
Having chosen to have a sleeve myself, I bought a book: Successful weight loss with The Gastric Sleeve - Dr. Alvarez which explains everything.
newcy said:Ordered my copy today - thanks hun x
Sharonimo said:Hi Newcy,
My answer is going to be similar but slightly different to the 2 answers above. Having chosen to have a sleeve myself, I bought a book: Successful weight loss with The Gastric Sleeve - Dr. Alvarez which explains everything.
According to the advice of Dr Alvarez (and every doctor and hospital varies slightly):
-- 3 weeks liquids
-- 3 weeks puree food
Week 7 -- introduce textured food
Within the first 3 weeks he breaks that down even further:
Week 1 -- clear liquids only (thin soups) and NO caffeine (only decaff tea and coffee)
Weeks 2 and 3 -- you can start to introduce slightly thicker liquids (eg thicker soups and yogurts etc)
Dr Alvarez's advice is always on the cautious side but he says he insists on 3 weeks of liquid food to ensure that the staple line has plenty of time to heal before introducing puree / mushy food which can exert a *bit* of pressure on the staple line.