The purpose of the post-op fluid diet
After surgery, you will be required to be on a fluid diet for 2-4 weeks.
The fluid diet is important because it:
- Allows the band to settle around the stomach;
- Allows the stomach to heal from the surgery; and
- Avoids stretching the new pouch.
What you can "eat"
The general rule of thumb is that you can eat any liquid that would flow easily up a straw.
You will be able to eat the following foods:
Soups must be strained with no lumps. Stocks can be either freshly made (by boiling up meat, poulty or fish with vegetables) or pre-packaged (eg: Campbells). Broths can be made by mixing Maggi Chicken, Beef or Vegetable stock cubes mixed with a cup of boiling water. Allow to cool before serving.
- Meal Replacement Formulas
Use recognised and trusted meal replacement formulas such as Ensure, Fortisip, Fortijuice or Sustagen.
Smoothies can be made by blending fresh fruit with low-fat yoghurt and milk. Try adding Sustagen and/or an egg for an extra boost.
- Fruit and vegetable juice
Any fruit juice consumed should not contain pips, seeds or sediment. Acceptable juices include: orange juice, apple juice, mango juice, prune juice, V8 Vegetable juice, tomato juice, lemon & Barley water, orange & Barley water.
You could try the following vegetable juice combinations others have found useful: Beetroot/Carrot/Apple, Carrot/Celery/Apple or Orange.
- Low-fat milk and yoghurt
- Egg Nogs and other liquid form of egg
- Junkets, jellies
Avoid diet or low calorie jellies as these do not provide sufficient nutritional benefit.
- Ice blocks or sorbets
- Enriched drinks
Includes sports drinks (such as Enlive, Replace, Lucozade etc)
Menu Suggestions
Breakfast:
Smoothie OR Ensure Meal Replacement
Fruit or Vegetable Juice
Morning Tea
Fruit or vegetable juice OR Yoghurt
Lunch
Soup, stock or broth OR Smoothie
Fruit or Vegetable Juice
Afternoon Tea
Fruit or Vegetable Juice OR Yoghurt
Dinner
Soup, stock or broth
Jelly OR sorbet
Supper
Fruit or Vegetable Juice OR Yoghurt
The amount you can eat
In the early stages of the fluid diet you probably won’t be able to ingest large amounts.
Try to drink at least 50mls every half hour to get in all the fluid your body needs for hydration.
As your capacity increases you may want to limit your serving size to approximately 250ml (1 cup).
Helpful Hints
The following hints may make the fluid stage a little easier:
- Try to drink as much water as you can in addition to the more substantial fluids. This can help you avoid headaches, fatigue, constipation and gouty attacks which are linked to under-hydration.
- Sip slowly and stop as soon as you feel satisfied, otherwise you could risk stretching the stomach
- Avoid fizzy drinks as the gas can build up and get very uncomfortable
- Beg, borrow or buy a Juicer so that you can prepare your own fresh fruit juice
- Try to eat 5-7 meals throughout the day to keep your energy levels up.
- Vary the types of food you are eating as much as you can
- You should try to include either Prune Juice or Kiwifruit in your diet as an aid to avoiding constipation.
What to do if you are lightheaded or hungry
Many people find that they either get light headed or ravenous after being on the fluid diet for 3-5 days.
If you experience this you could try both increasing your intake of water and adding a reputable meal replacement formula to supplement your fluid diet. This may help sustain you and satisfy your hunger.
If the increase in water and the addition of a meal replacement formula doesn’t help, and you are still feeling tired and/or hungry, it may be time to move onto the soft food stage.
Although it is optimal to stay on the Fluid diet for the length of time recommended by your surgeon, and it often results in increased weight loss, don’t struggle on if you are finding that you are unable to function normally.
Many lapbanders have found it necessary to do this and have gone on to have great results!
Recipe Ideas
Chicken Broth
1 No. 9 Chicken or 1.5kg chicken carcass, wings and neck bone
100g white of leek
100g celery
100g carrot
1 medium sized onion
1 medium sized bayleaf
1 clove
6 white peppercorns
1 sprig thyme
2.5l cold water
Wash any excess blood from chicken or bones. Wash and peel all the vegetables and stud the onion with the clove and bayleaf. Place all the ingredients, apart from the vegetables, in a large pot and cover with the cold water.
Bring to the boil, skimming off any impurities as they rise to the surface. If you do not remove these they will boil into the liquid and make your broth cloudy.
Once boiled, add the vegetables, lower the heat to a gentle simmer and continue cooking for 1 ½ - 2 hours, skimming as necessary. There should be 1.8l of stock after 1 ½ hours.
Remove from the heat and pass through a fine sieve lined with a clean muslin cloth into a suitable container. Allow to cool slightly before placing in the fridge.
NOTE: Chill broth in the refrigerator overnight, then the next day remove all the solidified fat which has formed on the top. If you are freezing your broth, do this first.
Brown Meat Stock
1 kg veal knuckles and marrow bones*
75g mushroom trimmings
100g carrot
50g onion
50g celery
50g white of leek
4 ripe tomatoes
1 clove garlic, crushed
2 stalks parsley
1 bayleaf
1 sprig thyme
2.5l cold water
5 black peppercorns
Heat the oven to 200 degrees Celsius. Roughly chop the vegetables or leave whole. Roast the bones in the oven until well browned. Remove from the heat and place in a large pot. Place the roasting tray over medium heat on the stove top, add the garlic and vegetables, and lightly brown. Place the vegetables aside until required. Deglaze the roasting try by adding a little water.
Pour cold water over the bones then bring to the boil over a high heat, skimming off all impurities throughout the cooking process. Once boiled, lower the heat to a gentle simmer. Cook for one hour then add all the vegetables and herbs. Continue cooking for 2-2 ½ hours, skimming when needed. If you do not remove these they will boil into the liquid and make your broth cloudy.
Top up with cold water if necessary ie: if the liquid drops below the level of the solid ingredients.
Once cooked, remove from the heat and pass through a fine sieve lined with muslin into a suitable container. Allow to cool, then cover and store in the refrigerator.
NOTE: Chill broth in the refrigerator overnight, then the next day remove all the solidified fat which has formed on the top. If you are freezing your broth, do this first.
*Beef bones may be used but often the result is an overpowering and sometimes greasy broth.
Fish Stock
1 kg fish bones and trimmings
500ml water
500ml dry white wine
1 bayleaf
4 white peppercorns
25g chopped leek
1 medium sized onion, chopped
25g celery
1 stalk parsley
Roughly chop the bones. Place in a large pot and pour over the water and wine.
Bring to the boil over a gentle heat, skimming off any impurities as they rise. If you do not remove these they will boil into the liquid and make your broth cloudy.
Add the vegetables and herbs. Simmer for 20 minutes. Pass through a fine sieve into a clean container. This broth may be used as is or reduced by half to concentrate the flavour.
Allow to cool and store in the refrigerator.
NOTE: The best fish bones to use for fish broth are snapper, sole or flounder. It is very important that you do not overcook fish broth or it will become bitter and cloudy. Make absolutely certain all your ingredients are very clean. Wash and trim off any blood or roe.
