Protein Alternatives

Hello NH Friends,
   I'm hanging in there.  Can't say I feel very good but I am not getting worse so that's good.  I see the hematologist next month and until then I just have to hope the supplements keep me out of the ER.  I'm waiting now to hear from Gens about my low level of cortisol (found in recent blood work).  Hopefully that will be no big deal.

   I was wondering  if you have any ideas on how to get protein in on the fly without having to make up shakes?  I tried a few protein bars (I paid a fortune for supposed low sugar ones at GNC) but I dump on them.  They simply have too many carbs and even if the labels says 5 g of sugar there must be too many simple carbs cuz I get sick on them.  Blak. Yuck.

   I'm doing fine with eating but my capacity is still low and so I struggle to get more than 40 grams in by way of chicken or fish and so on.  Not only are shakes inconvenient but I have grown to loathe them all.  God, I never thought I'd ask for relief from sweetness but I do.  I beseech thee.  I was thinking I might stir a scoop of protein into a SF/FF Pudding?  I can eat nuts and they are very convenient (as is cheese) but I don't want all the fat and the cheese doesn't help my ....um, toilet issues. 

That makes me want to ask this:  what is this turkey jerky I read about all the time on OH?  So many RNYers list this as a staple of their diet.  I've looked but all I see is beef jerky.  A jerky would work well for me and I'd try it but the brands I've ever sampled were tough as heck and spicy as all get out.  Don't seem to RNY friendly to me.  Well, I'm kind of rambling now.  Thanks for any suggestions.  Treading

Hi Treading,

Sorry to hear about your ongoing problems.....I have been using the unflavored Unjury in my decaf coffee, I also put it in jello. They sent me recipes for it when I got my order. I also use the chicken soup flavor. Another thing I've been using is TVP (textured vegetable protein). It is dehydrated soy protein which you can rehydrate and use as a meat substitute, or you can add it as is into chili, oatmeal, etc. It gives you a little more kick. Just add a little more water to the chili or oatmeal because the TVP really sucks it up. You can find this at market basket in the same aisle as the pancake mix, the brand name I use is Red Mill (comes in a clear plastic bag).

Hope this helps.

Hey Trundy,
That is a BIG help.  I've been looking for TVP and Shaw's plain ole don't have it.  I adore MB but I missed finding it somehow.  Now that I know it's there I'll track it down.  I've never used TVP but I will start adding it to my homemade dishes.  I do best with my own cooking.  Like this week I have 2 dishes I made at home.  That way I can control for sugars and carbs (evil things).  They are both protein based (meats) but I can't eat but 3 oz and I'm stuffed for hours.  It would be great if I could get the protein content of one of my little meals up to 25 grams.  I have some of the unjury unflavored (hate to say but....yuck!).  I'm sure my taste is just out of whack.  And what grosses me out today will be fine in a months or two (maybe).  Thanks again Trundy.  Treading

Laurie turned me on to PB2.  It is peanut butter, but all of the oil has been pressed out.  You rehydrate 2 T. of the peanut butter powder with 1 ****er, and it tastes absolutely delicious.  So you get all the good peanuty flavor without the fat and sugar.  I just make it up and use it on an apple or piece of toast.  Laurie says she mixes it in everything in its dry form.  Either way, it'll up your protein, and it's quick and easy.  You can order it on-line from www.bellplantations.com.  They have regular peanut butter and chocolate flavored.  Both are really good.

As for the turkey jerky, I don't know where you can buy it, but if you want, you can get a dehydrator and make your own.  My husband makes jerky all the time, and he's used everything from flank steak to hamburg to venison.  It's delicious, and because it's home-made, we know exactly what's in it. 

Kathy

Hi Kathy

Just a quick question on the dehydrator to make jerky.  I have menierre's disease, so I have to be very careful about sodium.  I am finding that where I am not eating that much now, that I have to be even more careful.  Do you have to add anything to the meat in order to have it dehydrate better?  I have never used one, but maybe it will be on my santa list if I can make salt free jerky!!!

And I so have to order that PB2.  I miss peanut butter!!

I know that the last batch my husband made with venison did not have any special curing spices added to it, but he did add soy sauce.  We use the low sodium version, and it tasted great.  Don't know if that helps.  I think you would want to marinate the meat in something for flavor, but you'd probably have to stay away from the curing kits and try just a home recipe like he did with the venison.  That was a teriyaki recipe. 

You won't regret trying the PB2.  I think you have to buy it in 4 jar lots, but you'll eat it.  On the off chance that you don't like it, which will shock me, I will buy them from you so you're not out the money. 

Thanks Kathy, that sounds great.  I do have salt free marinades that I can use, and I like the low sodium teriyaki sauce.  I will definately have to add the dehydrator to my santa list.  Hubby was stuck as to what to get me!! 

I found a site that allowed me to just order one jar of the PB2.  It was $3.99, so that is not bad at all.  I also ordered some Oh Yeah bars too!!   I can't wait to try it.  I think we should start our own blog somehow on different things like this.  I will definately bring it up in the meeting next week at PRH.

Does the fat content in the Oh Yeah bars bother you? Jackie had said to keep the fat content down but I noticed these bars were pretty high.

Is anyone bothered by this?  I am having a hard time keeping food down and have had to revert back to a pureed diet so I am looking for items that may allow me back to stage 5.

Thanks.

The fat in the Oh Yeah bars is over what Jacqui prefers, but I don't have them every day, and it is about the only thing I eat that has more fat than normal, so I don't think it is a big thing.  I think if you were eating three or four a day, every day, or even two, it may be an issue.  The sugar content is what I look at more, and they have the lowest sugar content of a protein bar on the market.  They also have a very high protein content.  Atkins bars also have a low sugar content, and they have less fat, so they may be a better alternative for you.  They are not bad, a little dry, but not too bad.  They also have a good amount of protein. 

And thank you, Kathy!
Those are two excellent ideas and I will use them both.  In fact, I shot an email to a co-worker who I know makes jerky at home that way.  I was given some samples of his stuff a year or more ago and it was just tons better than the store brands.  I seem to remember he had to find an on-line vendor for the curing spices?  I will be using these great ideas.  Funny thing is I do very well with eating lots of foods.  I even did 2.5 ozs of rib-eye steak (pan-seared) on the weekend that settled nicely.  But anything processed - blah.  Even 2 Tbsp of Smucker's Natural Reduced Fat PB made me dump.  Must admit I'm getting pretty gun-shy. 

BTW Kathy - I'm looking hard into finding a knitting class close to my home.  I am determined to increase my knitting skills as a reward for WLS success.  I can make simple things but I can't work with colored patterns or do socks and on and on.  Simply put, I have not increased my skills in ten years and my skill level is not much more than a beginner.  No more!  I have high hopes for a class starting up at the Fiber Studio in late winter.   I have a goal to be able to make really nice knitting apparel.  Thanks again for the tips.  Treading