Is there a special way to transition to solids?

I was gone when they had a class at my clinic and I don't get to go until July but tomorrow is the day I can go to solids and I am just wondering if there is something special I should know? Robyn

 

I had a VERY picky pouch so I just increased the density of my foods gradually over a weeks period.  Beef seems to be the hardest on most from what I remember for prior posts (including mine). So I would say slowly -- see what you can tolerate -- but do it when you are going any where in case your body doesn't agree with it. And CHEW, CHEW, CHEW is MOST important at this stage.  With increased density things can get stuck faster!!! Good luck and WHOOOO HOOOOO -- sold food!!!! XXOO

I am just now working my way to solids, the best thing I have learned is chew, chew and then when you think you are done chewing chew some more!!! Also, for me chicken has been hard especially if it is dry so keep it as moist as possible, good luck!!

Hi Robyn...... You have already gotten some good advice. I agree gradually go to denser protein. Small bites and chew, chew, chew.  Be sure to put your fork down between bites. That helps so you don't eat too quickly. Good luck! Hugs, connie d

I switch to chicken, turkey, and fish on Friday from eggs, cheese, and peanut butter.  Anyway, my NUT suggested that the first meats be poultry and that you eat dark meat that you marinate and cook to keep as moist as possible.  She also suggested mixing it with gravy and/or broth for the first few weeks so that it goes down a bit easier. Congrats on transitioning to solids!

Hi Robyn, I also went through FVSD WLS, and had been given a packet of nutritional info for each phase.  Also, I still par-boil boneless skinless chicken breasts, then pour out most of the water, though add a can of  fat-free chicken broth to it, then put appropriate-sized portions in amall Gladware or Ziploc storage containers for freezing.  However, I've currently cooked the chicken breasts, or lean boneless thin-sliced pork chops in the crock pot, and they're just moist as ever, even after freezing!  All other posted replies are 'right on'.  I still set the kitchen timer for 30 minutes after final water sips, as well as immediately finishing the meal, so I appropriately resume water intake.  You're doing great;  keep it up!    If you'd like the info sheets from the packet, I'm happy to snail-mail them to you.  My computer isn't working, so will PM you my phone number to ensure I can get them to you if you so choose.  Take a deep breath, and best wishes and hugs galore, Patti

Morning!

One thing I learned was to keep things moist!  Tuna out of the can was MURDER!  lol  I laid on the couch for hours trying to let it slide down...  Tuna with lite miracle whip is fine.

Like the others have said, cook with broth to keep moisture in.  I also found that mixing a bit of meat in with some mashed vegy was good as well.

Just like everything else on this journey, we are all different and you will be too.  Try not to introduce too many new things at once so if something doesn't work, you know what to put aside for a couple of weeks and try again later.

Good luck and keep up the fantastic work!!

*hugs*