October 20, 2009

Food getting stuck and Pbing

Instead of typing up a whole blog post - I am just going to paste the email I sent to my local support group.

Here is what happened during my lunch date today with an old high school friend. By the way - PBing =Productive burping, which is sort of like a "sour" burp but there is no sour to it.

Well, I had my first major episode today with food getting stuck and sliming (or at least what I think sliming is). I met a male high school friend for lunch today at Moe's Southwest Grill. I ordered from the kids menu and got the Moo Moo Mr. Cow - it's a 4" x 2" burrito - filled with chicken, rice, black beans, salsa and cheese. It also comes with tortilla chips, but I didn't eat them.

I cut the burrito with a knife and ate it with a fork - taking very small bites and chewing, chewing, chewing. After my last bite I started getting the "stuck" feeling and knew that I had to start spitting my saliva or it was going to hurt more. I went into the bathroom for a couple of minutes and then came out. I told my friend that we needed to go sit in my car and talk for the rest of our lunch date because I needed to be near a cup to spit in. I was so embarrassed but luckily he knew I had the lap band and is very supportive (Diane - it was Dennis DePaul).
Normally things clear up within a few minutes when I have this feeling. This time around it hurt like hell for 55 minutes. We just sat in my car for the whole time because I was too weak and light headed from the pain to drive. I filled a medium size fast food cup half way with my saliva during that hour. He kept asking me what he could do to help and I said that I didn't know - that I thought time was the only thing that would help. So we sat it out. He was ready to bring me to the ER or to the doctors. I couldn't believe how long it went on. I did some pbing and they hurt so much. I also was getting the hiccups and they hurt also. It seemed like just when things were getting better, I would burp or hiccup and the shooting pain would start all over again.

So - my question is - is there anything but time that will make things better? Does walking around help? He suggested it but I knew that I needed to be near a cup to spit and I didn't want to do that in public.

I've been trying to figure out what caused it. I did get a fill two weeks ago and have noticed a considerable difference in this fill. I am finally feeling like I have the restrictions that I have been wanting. My portion sizes have shrunk a lot. I didn't feel full or that I was eating too much at the time. Do you think that the chicken, black beans or rice caused this? I'm thinking that I should start "testing" those food items individually to see if they might be the issue. I know that there are some lap banders that have a problem with rice and pasta.

If you have pbing and have had it go on for an hour - can you tell me what tips you might have used to lesson the amount of pain, if there is any. I really couldn't believe how long it lasted. I hope to never deal with something like that again.

October 9, 2009

Roasted Pumpkin Soup

I have been on this cooking kick lately. I absolutely love trying new recipes and last week I had some pumpkin soup that a friend of mine made. I used his recipe last night and made my own, very close to his, version of the soup. It was delicious!

Perfect recipe for when you are on a blended or full liquid diet.

Roasted Pumpkin Soup
(photo courtesy of Better Health)
Prep Time: 5 min. Total Time: 40 min.
Serves 4 - Weight Watcher Points 4 per serving
2 3/4 pounds sugar pumpkin, halved and seeded
1 leek, sliced and rinsed
2 shitake mushrooms, steemed, caps wiped clean
1 garlic clove, peeled
2 T olive oil
5 cups fat-free chicken broth (or vegetable broth)
2 tsp cayenne pepper
salt and pepper, to taste
4 T fat-free sour cream
Preheat oven to 450. Cut pumpkin into 2" pieces. Place on a rimmed baking sheet. Drizzle with olive oil and 2 tsp salt; toss to coat, then spread in a single layer on baking sheet. Roast pumpkin until it is tender when pierced with the tip of a sharp knife, about 30 minutes. Let cool, then remove skins.
Saute the onions, mushroom and garlic in a stock pot until softened.Pour in 2 cups stock; puree with an imersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and seasonwih cayenne pepper, salt and pepper. Cover to keep warm.Serve with a 1T of fat free sour cream.

What autumn favorites do you enjoy?