To

[Guest guest]

Hi !

Welcome to the list! I'm Jenn, and I'm a recent (11-1) postop. For

learning about this surgery and other surgeries out there you are in the

right place. I suggesst going to http://clos.net and read everything you

can there. There are subjects in the left margin to click on. If you don't

find something you are looking for, click " search " on the top margin of the

page. I also advise you to download and print the MGB patient manual from

that site as well. There is a wealth of info to be found.... and not all of

it relates only to the MGB.

I'm a recreational chef. I've never had formal training, but enjoy cooking

and creative problem solving in the kitchen. LOL I've found that since the

MGB, my culinary focus has been on creating " postop friendly " (high protein,

Low/No fat and Low/No sugar) cuisine. When just postop, when on liquids

only, I had fun making different soups, consommes (sp?), bisques, and

smoothies. I must say that my favorite was a combination of " egg flower "

and " hot and sour " soups. MMMmmmmm! I progressed to a stage where I made

many different soft foods like aspics, different hummus varieties, baba

ganoush, tofu pate`, and lots of soft tofu dishes utilizing various

marinades and sauces. I'm venturing into tempeh, lean chicken, turkey,

shrimp, and scallop dishes... using white wines or vegetable broth to saute.

So far I've made dolmathes (grape leaves stuffed with a lemon-rice

filling... sauted lentils added to complete the protein) as well... and they

agree with my post MGB tummy.

Ut ohh... we broached my favorite topic, even still. FOOD! I think, for

me, that since the MGB my love of cooking has increased. Especially since I

can hold less, I feel like I must eat slowly and SAVOR my meals, rather than

wolfing them down like I did before. Also, since I can hold a small

portion, I can make expensive meals knowing they will last a long time for

me... thus making them not really so expensive. *grin*

I've spent my time in the kitchen this holiday season making cakes, cookies,

fudge, cherry cordials, truffles, and various hard candies.... none of which

I can eat. (I don't care to get sick.) I loved making them as I always

had. But I've found I enjoy giving them away even more!

So... you may not lose interest in your career at all. You may still enjoy

creating culinary masterpieces for appriciative clients, or you may even

change your focus to low/no fat/sugar delights.

If I can be any help to you, please feel free to contact me. If you wish a

contact, email me privately with your questions at either

ChoctawGal@... or MsTuffGuy@...

My very best wishes;

Jenn in Vancouver, WA

MGB 11-1-00 #300 size W30-snug

12-1-00 #272 size W28

12-18-00 #? size W26 fitting Loosely!!!

<<<Hi my name is . I am in the process of deciding if I want to have

this surgery or not. I have sent my papers to my insurance company to see

if they approve it. I was wondering if there is anyone who has had this

surgery that is a chef? I ask because I am. I don't want to have it if it

means I may lose interest in my career as I have just changed and for the

first time actually enjoy what I do. I need to get some contacts as well if

anyone would care to help me out with that. I

would appreciate any comments. Thanks, >>>

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