Living the Mushy Dream

Well, it's been three weeks and three days and in (possibly overweening) obedience to my doctor I remained on liquids until I actually got his permission to advance, and didn't advance to soft proteins based on the calendar. So now I can have one teaspoon of soft protein (cottage cheese, soft cheese like fat-free Baby Bel, flaky white fish*, gently warmed textured vegetable protein products, and very soft mushy vegetables) every two hours. Then after two full days on that, if I tolerate it well (which so far after one full day I have), I can go to one tablespoon every two hours, then one-half ounce every two hours, then one ounce three times a day, plus I have to keep track of carbs (not more than 30-40 g) and protein (no less than 70 g) the whole time.

Just the first day I'm running calculations and estimates and tracking like a computer! Figuring out what's in one teaspoon of a substance, when most serving sizes are not based on such a tiny amount is driving me up the wall. Can anyone tell me how many tablespoons in a (fluid) ounce?

Finally, I did ask my doc why this was such a slow and conservative introduction of food compared to a lot of people's programs, she just said that in eleven years they've never had a leak or a death. I want neither so that's what I'm clinging to as I grumpily eat my teaspoon of cottage cheese.

*Flaky white fish does NOT include most seafood (too rubbery) except crab or salmon (too tough). Not sure about smoked whitefish salad which I adore, or pickled herring, which I also love.

At three weeks I was instructed 1/2 cup-3/4 cup of blenderized, chopped, ground, or flaked protein. (I had to get my book because I couldn't remember off the top of my head lol) 

Regardless, I think it's smart to start slow and take it one bite at a time, especially in the beginning when our stomachs are healing.

I know - it seems strange to take one teaspoon in three bites and chew each one until it's nearly disappeared in my mouth, but I'm doing it. Strange today, less strange tomorrow, saving habit by Monday, I'm hoping. What I found odd was that my NUT said not to bother pureeing the vegetables, but I can tell you the only way I can get the glop down I think will be to whizz it up in a blender and pretend it's a gourmet treat and not the dreaded Sin of Overcooking.

There are 2 tablespoons in an ounce.  (16 tablespoons in a cup which is 8 ounces.)  

THANK YOU!!!! I can't wait until we all switch to metric.

What a nightmare to have to track those bites and time intervals!  Have you worked out a system to do that?

Well, timing I use the built-in timer on my iPhone, and if I have to err, I delay rather than bring forward. As far as tracking nutrients goes, so far I've just calculated the amounts as decimals of serving sizes and MFP works okay. I do the best I can, and hope for the best. 

I can't get over how different all of our programs are.  I had 2 weeks post surgery of full liquids (plus creamed soups) but after that graduated to the mushy stage right away with no restrictions on anything.  Mushy included all eggs and canned tuna or chicken with a little mayo and I think I was even eating a couple wheat saltines with it then.  Wasn't given any limits or amounts on how much to eat.  Cheeses were all okay, too.  Just had to hold off on dense proteins and fresh fruits and vegies for a few more weeks.  I really don't think you need to still be worried about a leak at this point based on diet, but if your doc said to, I guess you have to do it.  They all sure do different regimens, though!

Mine is really conservative. Nobody's mentioned creamed soups! Maybe I should stay off them but what I thought I would do was count it as a mushy protein, i.e., skip a two hourly feed when I have it - I plan to bring in some cream of mushroom soup tomorrow (strained of course) for lunch, and then some little containers of tuna salad and cottage cheese. I just had a quarter of a baby bell - can you stand to be around my decadence!?! :)

I did find out that cold scrambled eggs, with some Italian seasoning on them, actually taste quite nice. Maybe I'm easy to please. But then tamago sushi is essentially cold scrambled eggs on rice, right?

Did I see somewhere that you're in Maryland?  Where did you have your surgery?  Mine was at Sibley in DC.  I live in Silver Spring.  I haven't had too many creamed soups but there is a non-fat cream of mushroom soup at Giant that I got.  If you want you can add some unflavored protein powder in it and call it a meal.  It was SO good after 2 weeks of liquids!  And if you're on mushy foods, no need to strain it.