What Vegetables to Eat after Gastric Bypass and other WLS
Posted on June 1st, 2012 in Weight Management
It is important to practice proper nutrition after gastric bypass, lap band, gastric sleeve, and other weight-loss surgeries.
To stay healthy and achieve your goal weight, make sure that you get enough vitamins and minerals while keeping your total calorie count low.
Furthermore, make sure to eat more fresh vegetables and fruit as part of this post-operative diet.
In the weeks following surgery, you will be instructed to follow a strict diet that will begin with clear liquids, progress through soft foods, and end with gradually eating solid foods.
This gives the digestive system, particularly the stomach, time to heal from the abrupt changes performed during bariatric surgery.
When your body is ready for it, the post-surgical diet features fruits and vegetables along with lean meats and non-fat dairy products. You should begin with soft and easily chewed produce when cooked, avoiding tough, fibrous, or stringy foods.
In the Following Weeks
Once you are eating solid foods again, you will begin with vegetables easily tolerated by your modified digestive system, which will still recover from surgery. Again, fibrous vegetables should still be avoided at this stage because the body will likely have trouble digesting them.
This can cause discomfort and unpleasant gastrointestinal symptoms, especially for LAP-BAND patients with reduced stoma size. In time, you can work with your doctor to reintroduce a complete range of vegetables into your diet.
Vegetables that you should NOT eat during the recovery period after surgery include:
Remember that tolerance of different foods can vary considerably depending on the patient and the procedure. Discuss any concerns you have with your dietitian and your physician.
At Cedars-Sinai Marina del Rey Hospital, our dietitian and the rest of our support staff can answer questions about food.
We have lots of experience helping people be successful in the quest to lose weight. A huge part of that is ensuring they are equipped with the food knowledge needed to be healthy and free from side effects.