Incisional hernia’s after gastric bypass or any other WLS are common I was told. They can occur with any abdominal surgery, but are more common in people who are overweight (that would be all of us WLS folks) and in people who have an vertical incision (that would be some of us WLS folks). Seeing as how I was overweight and had an open surgery, I guess I shouldn’t be surprised that I’d end up with a hernia.
I’ve known about it for quite some time, but as it wasn’t causing any trouble, I figured to leave well enough alone. Then I got pregnant with my second child, which didn’t help matters, yet even after his birth it still wasn’t bothering me enough to torture myself with another surgery to repair it.
Fast forward to several weeks ago. I decide I’m going to really start focusing on getting my abs into shape, and do a ton of crunches with an ab roller. All night long, I’m up and down with belly pain, and figure I pulled a muscle. By the time I wake up in the morning, I have something the size of a goose egg under my skin. I push it back in (yes, totally gross, sorry) which causes lots of pain and vomiting. One trip to the doctor later, I have instructions to go see a surgeon, who takes a look and says it’s quite large and needs to be fixed. Yay. Just what I wanted to hear.
So, in a week and a half I will be having mesh placed to fix the hernia, and a month later, I can resume my quest for rock hard abs. So for all of you out there who are told you have a hernia from your WLS, do yourselves a favor and get it fixed. Take a lesson from fail, and don’t wait until you wake up with a goose egg!
On a more festive note, here’s tonight’s recipe…enjoy!!
1 large onion, diced
1 large sweet pepper, diced
2 cloves garlic, minced
1 can each-black beans, pink beans, kidney beans, rinsed and drained
1 large can crushed tomatoes
1 small can diced tomatoes with chili’s
1/2 pound small shrimp, peeled
2 tablespoons olive oil
1 tablespoon oregano
1 tablespoon Old Bay Seasoning
1 teaspoon chili powder
pinch of red pepper flakes
In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes. Add all other ingredients except shrimp. Reduce heat to low, cover and simmer for 30 min. 10 min before serving, add shrimp, and cook until just pink. Serve with grated cheese if desired.