Question:
Does anyone think egg salad is a bad idea 2 weeks post op?
— sonyaracene (posted on November 6, 2007)
November 6, 2007
i think it would be ok as long as you mashed the eggs really good. my
doctor put me on puree foods for 2 weeks then on soft foods. hope this
helps, Holly
— RNlvnCARSON
November 6, 2007
I would only go with egg white salad. I was told not to eat the yolks
because of the fat content and it is true...scrambled eggs made me sick. I
am just to the point now where I can tolerate them and I'm a little over 3
months out.
— ALafferty
November 6, 2007
I made egg salad with one yoke to 3 whites and mustard instead of mayo.
That was my 2nd day of being on stage 3, pureed foods (2 weeks out). I
used my magic bullet to mix it really well. It was really yummy and
satisfying.
— [Deactivated Member]
November 6, 2007
I used to love eggs and egg salad; I'm 5 weeks out and eggs make me a
little queasy and mayo puts me right into dumping. So just a warning. Your
body might like it or it might not! Good luck
— Joyous
November 6, 2007
Hi Sonya! I lived on egg salad for weeks. I would finely mash 6-7 whites
(where most of the protein is) with a yolk or two, a little fat free mayo,
a touch of mustard and some paprika. It was the only ything I could keep
down. Then,I discovered tofu. I would puree it in the blender with 3-4
frozen berries and some splenda. High protein content there too. I did this
because so many of the shakes did not agree with me. Then I ordered a bunch
of shake samples from Vitalady.com. Many varieties, and you can try before
you buy. My best find was a protein pudding Sylvester Stallon put out
through a company called Instone. 20 grams of ptotein, and the banana and
vanilla were palatable. Between the pudding and the egg salad, I was able
to sustain nutrition and lose tons of weight. This was my diet for months
until I could get transition to solid food. ( I was a bit slower than most,
due to a stricture).
Anyway, keep you spirits up and keep us posted. We all wish you the very
best. Fondly, Pam
— pjwilsen
November 6, 2007
Try scrambling Eggbeaters. They have little cholesterol and fat but still
have all the good stuff, including protein. They come in different
flavours or you can buy just egg whites. If you let them cool after
scrambling, you can chop them up for egg salad. They are great. I don't
notice (much) the difference between Eggbeaters and the real thing -- and
they are much healthier for you. Wish I'd discovered them years ago. Good
luck!
— cherub13
November 7, 2007
My doctors would say that's WAY too soon to begin that sort of thing. Don't
try to push it too soon Sonya. Stick with purees for a while longer.
— [Deactivated Member]
November 8, 2007
I can't think of a good time that ever exists for egg salad-- and this has
nothing to do with nutrition.
When I could go to soft foods, I made a very fine chicken salad with dark
meat chicken, mayo (made sure to find a nearly zero-carb mayo) and some
very fine onion. Occasionally, I would add some hot cayenne pepper. Not a
culinary masterpiece, but it wasn't egg salad and it did contain some
protein with next to zero carbs.
— SteveColarossi
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