Saturday, October 15, 2011

Bariatric Betty meets with her surgeon, babbles, and bakes

Whew!  This last week was super busy, and the biggest best news was that I had my first appointment with my surgeon on Thursday.  Unfortunately, he was delayed by surgery, but that's fine with me - I would want him to take his time if it was me on the table!  That's how he keeps his complication rates so low.  Anyway, I got to chat with some other women who were waiting for their first appointments in the waiting room, so it was a win-win. 

He was incredibly friendly, open, and gave me as much time as I wanted to talk about the procedure and answer questions for me.  He says that he think that the RNY (rous-en-Y) gastric bypass is a great choice for me, and that just by the questions I asked he's sure I'm going to do well.  I was so nervous until he said that (like my systolic BP was 35 higher than normal, nervous).  He laughed and said they do that to everyone!  I was so worried that there would be something that made him think I was a poor candidate!!!  I was also worried about my blood sugar during and after the operation.  I've had some hypoglycemic episodes, and even though I know I will likely not be diabetic within a couple of days of surgery I'm really worried about them (or god forbid diabetic coma).  He reassured me that they will be monitoring my blood sugar during surgery, and will keep it slightly high rather than risk it going too low.  If I am on insulin at the end of the surgery then I will recover in ICU so that it is being checked constantly.  If not, then his partner that handles the inpatient care will continue to monitor and adjust my meds as needed until discharge.  I feel so reassured.  Here's the funny part - I asked when I should come back, and he said - as soon as your insurance approves you!  I don't need to see him again until after my 90 day diet is completed, the packet is submitted to my insurance, and they call me to set up the surgery date and pre-op tests! 

I have to give thanks for all my friends and family supporting me, but I especially want to thank my non-bariatric friends.  I have become self-obsessed with this.  I'm thinking about the surgery almost constantly - am I following the supervised diet well, did I do my exercises yet for the day, try not drinking while eating...  And my conversations include advice and stories from my dietician, trainer, psych, and even fellow bariatric patients and veterans.  My family is even taste-testing the Nectar protein powders with me.  My friends are learning more than they ever wanted to know about weight loss surgery, and I can't thank them enough for listening to me.  I promise I will try to remember to talk about other things and remember to ask about YOUR lives more. I was just visiting in Central Ohio for a few hours yesterday and was so grateful that I had the chance to talk to some of my friends who are so supportive.   Even knowing that others are reading this blog gives me a sense of a whole global community supporting me.  Who knew that I would have readers in 5 countries????

Now, for those who have not known me for long, there is something I need to tell you.  I bake.  A lot.  I love the act of baking - it appeals to the chemistry major in me.  Creating fun and delicious things that people enjoy.  I love sharing them - most of my long time friends are used to receiving cookie platters for Christmas and Hanukkah.  I even make some rocking gluten free cookies good for celiacs and during Passover.  It makes my day to hear that people enjoy my cookies, and it makes my year when a child asks "When are we getting your cookies again?"  Yesterday I saw a boy I haven't seen for over a year and as he ran by he stopped, pointed at me and said "LOVE your cookies!" and then took off again.  It's also quite a family tradition.  Growing up we always decorated our christmas tree with cookies, and now I put gingerbread on ours.  On new years even we invite friends, family, and kids from my children's classes to come and have a cookie party.  I have even been indoctrinated into the sacred order of Poticia makers (slovenian nut rolls).  Using family recipies is so much fun - and sometimes humorous; "You must use butter.  If you don't want to use butter, please do not make poticia.  If you use margarine the angry ghost of old slovenian women will haunt you!"  Did you know that you have to roll out the dough thin enough that you can see the print from a table cloth through it?  Paper thin.  What a sense of accomplishment when after 24 hours of work they come out well! 

So how am I going to balance diet and baking?  It's actually not impossible.  I start baking things for the holiday now and then put them in a downstair freezer.  I have baked while on Nutrisystem and Weightwatchers, and usually chewing gum while I'm baking is all I needed to get through it.  Then I let myself try a small piece of something when it's done (and count it in my food diary/ balancing it with exercise).  Next year I won't be able to have that small taste - but it will be SO WORTH IT.  And I won't be bringing any platters to my support group - sorry but I don't want to sabotage anyone!  In a couple of years when I'm at goal, maintaining, and not in danger of craving too much, I'll let myself have a bite or two.  If I'm not feeling full :)  I can't wait to feel full!

1 comment:

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