Fighting My Way Back To Health Through Gastric Bypass Surgery

On June 20, 2016 I had a Gastric Bypass Surgery which entails cutting a small pouch in my stomach  attaching my small intestine to that pouch and sectioning it off. The results are not being able to eat very much food at all. Three bites and I'm done. Over time, this small pouch will stretch a little but still, my food intake will be very little, maybe a cup of food at one sitting. As to date, I have lost 43 lbs. Not bad for 5 weeks out.

I had the surgery at Southern California Hospital, Culver City, CA under Dr. Brian Quebbeman, MD. The photos below are of me 3 days after surgery. So far, since being home, I've been able to eat very, very little. I'm still finding it very hard to digest solid food, or foods with any solids what so ever for. For example soup with little pieces of potatoes or pieces of meat.

The worst pain, I think is while gulping water. I usually don't gulp but taking medication or pill some gulping is absolutely necessary.  My energy level is "so so" but I guess this is because I can't really exercise because of the vascular necrosis in my right hip.

My bariactric surgeon suggests that I go to a pool an take water aerobics or exercises because this will have less impact on my bad hip. One of the reasons for getting the weight loss surgery is because my orthopedic surgeon will not replace may hip unless I loss a mass amount of weight.

My highest weight in 1998 was 296 pounds. Before my surgery, my weight hovered between 186-188 lbs.

Of course this surgery is not for everybody. Some call it "cheating" but, "cheating" it is if that's the only way to loose the weight. I don't care as long as the results are what I want. My goal weight is 145 lbs. Should reach it by January 2017 (I hope). City Life Focus on weight and health! Please see my weight loss videos on YouTube at Valerie Chowdhury. valerie.chowdhury@gmail.com

City Life Focus On Cities, People And Things That Make Them Interesting

City Life Focus on people and the small towns themselves, who make life interesting. I live in East Rancho Dominquez (Compton), CA. This city is full of people who are entrepreneurs and people who are full of ambition and hope.

Those of us in small towns aren't just sitting back waiting for things to happen. We make it happen. We discover this through photography and video.  Below, workers from Ken Bell Barbeque Inc. located in Marino Valley, CA at a soul food luncheon.

Ken Bell's specialty is Barbeque beef and pork ribs, mac & cheese, hot water corn bread, barbeque pulled pork, barbeque chicken, yellow rice, potato salad, macaroni salad, sweet potato pie, chocolate cake, bread pudding, and peach cobbler. All the meat is cooked so tender that the meat falls of the bone. This holiday, Ken's specialty will be fried and smoked turkey with the fix'ns. Ken's Place Barbeque is what makes Marino Valley, CA interesting.