Ground beef w/ corn, spinach & homemade tomato sauce.

MACROS

Portion of 250g (1 container)

• 350kcal
• 44g of protein
• 12g of net carbs
• 14g of fat

RECIPE

This makes 12 portions

Ground beef:

• 2 kg lean (95/5) ground beef
• 1 yellow onion, diced
• ½ head of garlic, minced
• 1 green bell pepper, diced
• 1 Roma/Plum tomato, diced
• 2 cans of no-added-sugar yellow corn, drained
• 400g of fresh baby spinach, roughly chopped
• Season to taste. I kept it simple with kosher salt, black pepper, smoked paprika, and a splash of Worcestershire.

Brown the meat in a large pan with the onion, garlic, and pepper. Make sure you allow as much of that Maillard reaction to happen as possible. Add tomatoes, corn, and spinach near the end when all the water has evaporated. Adjust seasoning.

Sauce:

• 400 g cherry tomatoes
• 1 red onion
• ½ head of garlic
• 1 green bell pepper
• 1 tbsp extra virgin olive oil
• 100 g Parmigiano Reggiano
• 160 g fat-free Greek yogurt
• Handful of scallions, cilantro, basil, and thyme.
• Salt & black pepper to taste

Roast all the vegetables with olive oil and thyme in the oven at 250 Celsius for 30mins. Then blend everything alongside the fresh herbs and cheese. Adjust seasoning.

Garnish each serving with ~5g of grated Parmigiano and a few leaves of fresh basil.

Ground beef w/ corn, spinach & homemade tomato sauce.

MACROS

Portion of 250g (1 container)

• 350kcal
• 44g of protein
• 12g of net carbs
• 14g of fat

RECIPE

This makes 12 portions

Ground beef:

• 2 kg lean (95/5) ground beef
• 1 yellow onion, diced
• ½ head of garlic, minced
• 1 green bell pepper, diced
• 1 Roma/Plum tomato, diced
• 2 cans of no-added-sugar yellow corn, drained
• 400g of fresh baby spinach, roughly chopped
• Season to taste. I kept it simple with kosher salt, black pepper, smoked paprika, and a splash of Worcestershire.

Brown the meat in a large pan with the onion, garlic, and pepper. Make sure you allow as much of that Maillard reaction to happen as possible. Add tomatoes, corn, and spinach near the end when all the water has evaporated. Adjust seasoning.

Sauce:

• 400 g cherry tomatoes
• 1 red onion
• ½ head of garlic
• 1 green bell pepper
• 1 tbsp extra virgin olive oil
• 100 g Parmigiano Reggiano
• 160 g fat-free Greek yogurt
• Handful of scallions, cilantro, basil, and thyme.
• Salt & black pepper to taste

Roast all the vegetables with olive oil and thyme in the oven at 250 Celsius for 30mins. Then blend everything alongside the fresh herbs and cheese. Adjust seasoning.

Garnish each serving with ~5g of grated Parmigiano and a few leaves of fresh basil.

This is something that's been on my mind lately, and it made me somewhat concerned/anxious. And in these situations, weirdly enough, statistics help put my mind at ease. So maybe this would help some of you as well.

I found 3 main studies that paint a similar picture:

1. Large French national database study (Over 220k sleeve patients, up to 10 years follow-up, by far the most comprehensive study I could find):
   • Revision surgery rates after sleeve gastrectomy were:
     • 4.7% at 5 years
     • 7.5% at 7 years
     • 12.2% at 10 years
   • The most common revision was conversion to gastric bypass (75.2% of revisions), while re-sleeve accounted for 18.7% of revisions.
   • The main reasons for revision were persistent obesity/weight regain and GERD.
   • Source: https://pubmed.ncbi.nlm.nih.gov/32636173/
2. Single-center 13-year experience study:
   • At 10 years, the overall revision rate was 21.5% in the patients still being followed.
   • Most revisions were for reflux disease or weight regain.
   • Source: https://pubmed.ncbi.nlm.nih.gov/29931481/
3. 2025 single-center long-term study:
   • Reported a much higher revision rate (60.6%) at 10 years, largely in a high-risk referral-center population with very high starting BMIs (50 kg/m² or higher).
   • This is considered an outlier compared with large national datasets.
   • Source: https://www.sciencedirect.com/science/article/pii/S0002961025003484?utm_source=chatgpt.com

So, in conclusion:

• ~5–10% require revision within 5–7 years.
• ~10–15% require revision by 10 years.
• Some studies find higher rates, but the largest nationwide dataset found 12.2% at 10 years.
• A high starting BMI (50 kg/m² or higher) and prior existence of GERD drastically increase the likelihood of revision in the future.
• In the nationwide study, 18.7% of all revision surgeries were re-sleeves.
• Since 12.2% of sleeve patients had any revision by 10 years, that implies roughly 2.3% of all sleeve patients (0.122 × 0.187 ≈ 0.023) underwent a re-sleeve within 10 years.

TLDR: In practical terms, out of 100 people who get a sleeve, only about 12 went through another bariatric operation within 10 years. Now, whether a higher percentage needed a revision but didn't get it for some reason is a mystery, as the study didn't provide that information, so we're left to speculate.