"Janet Wilder" > wrote in message
...
>
> Cheryl,
>
> I was in that situation two years ago. I lived (literally) on High Protein
> Boost at room temperature. It was easy to digest and went down easily,
> too. I would often spend 30 to 40 minutes on one bottle, sipping little
> bits at a time.
>
> The stuff saved my life. I would have died of starvation without it. It
> was the only nutrition I could take for 3 months.

I'm glad your condition finally improved, and I hope my dad's does too.
He's soooo skinny that it's hard to look at him without crying.

"Omelet" > wrote in message
news
>
> Cheryl,
>
> Look up "Calves foot Jelly" on the 'net. I use it a lot for dad.
> He loves it and I can pack it with just about any veggie I want him to
> have that week in the bottom layer. :-)
>
> Lately I've been using pork hocks to make it instead of calves feet.
> They are easier to deal with and jell nicely...
>
> I also have been fortifying it lately with Vionate. It's a powdered
> vitamin and mineral supplement that is not flavored.

Will do, thanks.

"Michael "Dog3"" > wrote in message
...
>
> I also drank a lot of Ensure. At least it's tasty and very good for you.
> For some reason I got sick and tired of it though. I think maybe because I
> was "forced" to drink it was my issue ;-)
>

That's sort of what's happening, the getting tired of it, but he does
realize it's saving his life.

"Michael "Dog3"" > wrote in message
...
> "modom (palindrome guy)" >
> : in rec.food.cooking
>
>> On Fri, 9 Jan 2009 22:53:44 -0500, "Cheryl"
>> > wrote:
>>
>>>Must be high calorie, not full of fat but lots of protein would be
>>>good, and while we're at it, well rounded with veggies high in
>>>antioxidants. A soup that can be blended fine but still taste good.
>>>The foods that cause distress are high fat and anything he has to
>>>chew. Can only eat about 2 oz at a time. My dad.
>>
>> Such a genuinely touching request. I asked my wife her opinion and
>> she suggested this:
>>
>> A smoothie made with tofu such as this one from "This Can't Be Tofu!"
>> by Deborah Madison
>>
>> 1 1/2 cups soy milk
>> 1.2 cup silken tofu
>> 1/3 cup peanut butter
>> 1 Tblsp honey
>> 1 banana
>> 5 ice cubes
>>
>> Puree soy milk and tofu in a blender until smooth. Add the remaining
>> ingredients and puree once more till smooth and cold. Serve in small
>> glasses.
>>
>> Maybe some variation of the above could be a little help?
>>
>> I'm also thinking of a super rich, much reduced stock made from veal
>> bones as the base of a pureed soup. A super dense veal stock pureed
>> with roasted carrots, ginger and a little lemon juice might taste
>> good.
>
> I make smoothies all the time. I love them but I'venever thought of
> making a savory smoothie. Nice idea.
>

Yes, the savory sounds like a good change of taste. Thank you both.

Cheryl wrote:
> Must be high calorie, not full of fat but lots of protein would be good,
> and while we're at it, well rounded with veggies high in antioxidants.
> A soup that can be blended fine but still taste good. The foods that
> cause distress are high fat and anything he has to chew. Can only eat
> about 2 oz at a time. My dad.
>

A few things that a bit different:

Pumpkin soup.

Steamed rice mixed with cooked hamburger meat and chopped spinach. This
can be *very* bland, but maybe it has too much texture, I dunno.

Peanut butter soup w/ sweet potatoes.

Turkey stock with a little overcooked vegetables and small noodles in it.

You might can mix a little meat into his milkshakes and smoothies. I've
seen recipes somewhere for strawberry smoothies with liver in them
(yuck) I wouldn't go that far with it.

Tapioca.

Sheldon wrote:
> On Jan 10, 1:46�pm, "Nancy Young" > wrote:
>> Omelet wrote:
>>> "Nancy Young" > wrote:
>>>> This is a delicious soup, and you could blend it to your
>>>> desired thickness (thinness?), or even thin it with more broth:
>>
>>>> http://www.epicurious.com/recipes/fo...Bean-Soup-2057
>>
>>>> Having a stick blender is very handy.
>>> To me, a stick blender is an indispensable kitchen gadget. :-) �I'd
>>> not be without one.
>>
>> The first time I made this soup, I did not have one. �I leave
>> it to your imagine what a friggin mess there was after
>> transferring it back and forth to the blender in batches.
>>
>> Hello, stick blender. �

> Recipe says to process in in a blender (or food processor), in
> batches... I thought everyone owned an ordinary blender... I have no
> stick blender, I don't find them useful... but my big ol'
> Waring blender is a can't be without.

I have a blender, I have a food processor ... and I'll never
use those for pureeing batches of soup again. Even if I
enjoyed that activity and the mess involved, it couldn't
be easier to clean the stick blender, and no other containers
are messed up, either.

nancy

Michael "Dog3" wrote:

> I also drank a lot of Ensure. At least it's tasty and very good for you.
> For some reason I got sick and tired of it though. I think maybe because I
> was "forced" to drink it was my issue ;-)
>
> Michael

Boost tastes pretty good.

Cheryl, ask you Dad what he is in the mood to eat. Cook that, removing
most of the fat.

Becca

"Sheldon" > wrote in message
...

Fresh fruit smoothies with Carnation instant breakfast powder,
Horlicks powder, Ovaltine, even ordinary powdered milk. Use any and
all fresh fruit; melon, berries are excellet... keep frozen bananas on
hand, for protein add a raw egg (just the white is good). Fill the
blender and leave it in the fridge, then reblend when needed.... the
combinations are endless, there's no reason to become bored... I can
live on pina colada smoothies with lots of rum for months... in fact I
did. I still have a can of Coco Lopez in the pantry from those days

===================================

I like the idea of leaving the blender in the refrigerator for easy access
to refills. The fruit isn't an option though except maybe bananas. He is
intolerant to anything acidic. I think I'm going to make him a quiche and
he can remove the outer edge of the crust if it's too hard to swallow. And
deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. Wish
I could try the regular fat but he's often nauseous.

Thank you.

Janet Wilder wrote:
> Nancy Young wrote:
>
>> When you can't get food down for a period of time, even
>> if liquid diet drinks aren't the tastiest things on earth, just
>> do it. They aren't that bad, and the alternative sucks.
>
> I had no ability to taste anything at that time. Radiation killed off
> my taste buds. I knew my taste buds were coming back when I could tell
> the difference between chocolate and vanilla Boost®. I couldn't taste
> the flavors, but I knew they were different.

Yikes. I'm glad you're better.

> AFAIK, Boost® was the only brand that came in the high protein
> formula. Also, it packed the same nutrition as the other brands in a
> smaller amount which was good for someone like myself who had to be
> coached through drinking a bottle of it even though it took me hours.

I checked the nutrition labels and settled on Boost high protein
as well, and it's available in your local supermarket. That means
a lot when you're ill or whatever.

nancy

Cheryl wrote:
> "Janet Bostwick" > wrote in message
> ...
>
>> I found that the hospital nutritionist was very helpful when I had
>> problems like this after radiation treatment. Looking through the
>> booklet I was given, and eliminating the items that have fat, the
>> recommendations are to cook foods with milk whenever possible and to
>> add eggs -- even suggesting beating eggs into mashed potatoes. You
>> really need to talk to a nutriionist and get whatever materials they
>> have. The booklet I'm looking at is "Eating Hints for Cancer
>> Patients" by the U.S. Department of Health and Human Services. Some
>> other suggestions from the booklet. . . Banana Milksake (1 whole
>> ripe banana sliced, a few drops of vanilla extract and 1 cup milk.
>> Also, try a small glass of beer or wine with meals. Fortify the
>> milk you give (1 quart whole milk and 1 cup nonfat instant dry milk.
>> High-protein milkshake -- 1 cup fortified milk, 2 tablespoons
>> butterscotch, chocolate or favorite fruit syrup or sauce, 1/2 cup
>> ice cream, 1/2 teaspoon vanilla extract. Fruit and Cream --1 cup
>> whole milk, 1 cup vanilla ice cream or frozen yogurt, 1 cup cannet
>> fruit in heavy syrup, almond or vanilla extract, blend and chill. Looking
>> through this booklet, there is really too much to relate to
>> you. See if you can get a copy online or at your library or most
>> probably from the hospital. The hospital is generally helpful and
>> free. The recipe hints I gave you above generally run between 350
>> and 450 calories per cup. Good Luck.
>
> Thank you!! I found the pubication online:
> http://www.cancer.gov/cancertopics/eatinghints.pdf

That's the one! I'm so glad you were able to get it immediately. Again,
good luck to both of you. And, don't worry about how long it takes to go
down. I'd sip refrigerated chicken broth all day, nibble on a couple of
crackers and maybe a smidge of cheese. As long as it goes in. Oh, the
Jello chocolate pudding cups aren't real high calorie, but they feel good in
the mouth and are a taste treat for a deprived palette.
Janet

"Nancy Young" > wrote in message
...
> Omelet wrote:
>
>> "Nancy Young" > wrote:
>
>>> This is a delicious soup, and you could blend it to your
>>> desired thickness (thinness?), or even thin it with more broth:
>>>
>>> http://www.epicurious.com/recipes/fo...Bean-Soup-2057
>>>
>>> Having a stick blender is very handy.
>
>> To me, a stick blender is an indispensable kitchen gadget. :-) I'd
>> not be without one.
>
> The first time I made this soup, I did not have one. I leave
> it to your imagine what a friggin mess there was after
> transferring it back and forth to the blender in batches.
>
> Hello, stick blender.
> nancy

Did you use the stick blender in the same pot that you used for the soup, or
did you transfer some of it first? This recipe has me very interested
because I love black bean soup. I think I'll try it tomorrow, but I don't
want the whole thing pureed. I always like to have some beans left intact.

Thanks,
MaryL

MaryL wrote:
> "Nancy Young" > wrote

>> The first time I made this soup, I did not have one. I leave
>> it to your imagine what a friggin mess there was after
>> transferring it back and forth to the blender in batches.
>>
>> Hello, stick blender.

> Did you use the stick blender in the same pot that you used for the
> soup, or did you transfer some of it first?

Right in the pot. You can puree it as much or as little
as you wish, or take some out and put it back in after
you've pureed the rest.

> This recipe has me very interested because I love black
> bean soup. I think I'll try it tomorrow, but I don't want the
> whole thing pureed. I always like to have some beans left intact.

I can understand that. If you do make the soup, I'd be
interested to hear if you like it. Or not. Heh. It's gotten
very good reviews.

nancy

"Becca" > wrote in message
...
> Michael "Dog3" wrote:
>
>> I also drank a lot of Ensure. At least it's tasty and very good for you.
>> For some reason I got sick and tired of it though. I think maybe because
>> I was "forced" to drink it was my issue ;-)
>>
>> Michael
>
> Boost tastes pretty good.
>
> Cheryl, ask you Dad what he is in the mood to eat. Cook that, removing
> most of the fat.
>

Thanks Becca. I don't live with my parents, though, but I will pass that
tip on to my mom.

Cheryl

Michelle Steiner wrote:
> In article >,
> "Nancy Young" > wrote:
>
>> I have a blender, I have a food processor ... and I'll never use
>> those for pureeing batches of soup again. Even if I enjoyed that
>> activity and the mess involved, it couldn't be easier to clean the
>> stick blender, and no other containers are messed up, either.
>
> How much soup can a stick blender puree at one time? It might be
> worth getting one for my cream of asparagus soup.

You move it around, lifting it slightly (not breaking the surface!)
so unless you're making a restaurant size pot, you won't have
to worry about that. Of course they make restaurant sized
stick blenders aka immersion blenders aka kitchen vibrrators.
Heh. Miss those Two Fat Ladies.

> And what brands and models of stick blenders do you recommend?

Mine's a Braun and comes with a cup that is perfect for making
stick blender mayonnaise. I have no idea if it's better or worse
than any other brand.

nancy

"Cheryl" > wrote in message
...
> Must be high calorie, not full of fat but lots of protein would be good,
> and while we're at it, well rounded with veggies high in antioxidants. A
> soup that can be blended fine but still taste good. The foods that cause
> distress are high fat and anything he has to chew. Can only eat about 2
> oz at a time. My dad.
>
> --
> Cheryl
>

Cheryl, I called my friend who is a nutritionist at one of the locat
hospitals. She made several suggestions that were similar to what some
others have written here and also a couple that I have not seen in other
replies. Here is what she suggested:

Dried fruits, if he can tolerate them (I was dubious about this, considering
what you have written)
Nuts, if he can chew them--if not, you could try grinding them; nuts are
high in fats and calories and can really pack on the weight, but of course
it is not the type of "greasy" fat that may be causing some of his digestive
problems
Peanut butter
Other nut butters--almond butter, cashew butter, etc.; go *very slow* until
you can be sure that he can tolerate these
Homemade soup--commercial soups are usually too salty and may be unpalatable
if he is having taste problems; potato soup would be good, add some cream,
cheese, whole milk, etc.
Ice cream--you said he can eat ice cream and you often add it to his Ensure
or Boost; sue said to be sure to buy the *most concentrated* form of Ensure
or Boost because they come in several formulations

I hope some of this helps. I know how worried you are about your father,
and it can be very discouraging when someone cannot eat.

MaryL

blake murphy wrote:
>
> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>
> > Kathleen >
> > : in rec.food.cooking
> >
> >>
> >> I love the sound of these suggestions but truth be told, the guy
> >> should probably be sipping Ensure, which is nutritionally balanced and
> >> easy to digest. I went through this with my dad. The Ensure goes
> >> down easiest when taken very cold, to the point of pouring it into a
> >> frozen cup for sipping.
> >
> > I also drank a lot of Ensure. At least it's tasty and very good for you.
> > For some reason I got sick and tired of it though. I think maybe because I
> > was "forced" to drink it was my issue ;-)
> >
> > Michael
>
> 'tasty' is not a word i'd apply to ensure.
>
> your pal,
> blake

LOL me neither. They always give it to my mother when she's
hospitalised. She said it was awful and offered me a tin of it to try.
Yes it was really awful stuff, weirdly flavoured.

Gelatin chopped up and maybe served with plain applesauce (or other
pureed cooked fruit), if that can be tolerated.

Michael \"Dog3\" wrote:
>
> "modom (palindrome guy)" >
> : in rec.food.cooking
>
> > On Fri, 9 Jan 2009 22:53:44 -0500, "Cheryl"
> > > wrote:
> >
> >>Must be high calorie, not full of fat but lots of protein would be
> >>good, and while we're at it, well rounded with veggies high in
> >>antioxidants. A soup that can be blended fine but still taste good.
> >>The foods that cause distress are high fat and anything he has to
> >>chew. Can only eat about 2 oz at a time. My dad.
> >
> > Such a genuinely touching request. I asked my wife her opinion and
> > she suggested this:
> >
> > A smoothie made with tofu such as this one from "This Can't Be Tofu!"
> > by Deborah Madison
> >
> > 1 1/2 cups soy milk
> > 1.2 cup silken tofu
> > 1/3 cup peanut butter
> > 1 Tblsp honey
> > 1 banana
> > 5 ice cubes
> >
> > Puree soy milk and tofu in a blender until smooth. Add the remaining
> > ingredients and puree once more till smooth and cold. Serve in small
> > glasses.
> >
> > Maybe some variation of the above could be a little help?
> >
> > I'm also thinking of a super rich, much reduced stock made from veal
> > bones as the base of a pureed soup. A super dense veal stock pureed
> > with roasted carrots, ginger and a little lemon juice might taste
> > good.
>
> I make smoothies all the time. I love them but I'venever thought of
> making a savory smoothie. Nice idea.
>
> Michael
>

Common enough in Indian restaurants.

Savoury Lassi (serves 4)

3 cups plain yogurt
1 cup cold water.
1 fresh green chili, seeded and very finely chopped
½ tsp ground cumin,
salt and pepper,
fresh cilantro or mint leaves to decorate, crushed ice to serve

Pour the yogurt and water into a bowl and blend for 1 min. Stir in the
chili, cumin, season to taste with salt and pepper. Let it chill in the
refrigerator for 30 min.

Leave out the chile in this case. Can be seasoned any way at all.

In article >,
Janet Wilder > wrote:

> Jean B. wrote:
>
> > Actually, I was reminded of Instant Breakfast, which is sometimes
> > mentioned as an alternative to Ensure. I'd augment that somehow....
> >
>
> Carnation Instant Breakfast® was one of the products recommended by the
> Head and Neck Department of University of Texas MD Anderson Cancer
> Center in Houston where I was treated.
>
> Since I had some really nasty complications that left me with open
> wounds on my stomach, I needed the high protein to heal so I did Boost®

I'll have to take a look at Boost just out of curiosity.

To date, I've found the high protein MRP powders made for body builders
to be a more affordable alternative, especially the ones containing Whey
protein. Whey is supposed to be one of the most bio-available proteins
on the market so it does you the most good.

Or so I've read anyway...

I've used Isopure for a couple of reasons. It blend well and is not
gritty, and it comes in flavors other than Chocolate, Vanilla and
Strawberry!

When I'm doing protein shakes, I get SO sick of those three flavors!

Isopure is available at GNC and other health food stores.

I also like MLO products, but that's just me.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Cheryl,
> >
> > Look up "Calves foot Jelly" on the 'net. I use it a lot for dad.
> > He loves it and I can pack it with just about any veggie I want him to
> > have that week in the bottom layer. :-)
> >
> > Lately I've been using pork hocks to make it instead of calves feet.
> > They are easier to deal with and jell nicely...
> >
> > I also have been fortifying it lately with Vionate. It's a powdered
> > vitamin and mineral supplement that is not flavored.
>
> Will do, thanks.

Good luck! I feel for you... :-(
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
"Nancy Young" > wrote:

> Sheldon wrote:
> > On Jan 10, 1:46?pm, "Nancy Young" > wrote:
> >> Omelet wrote:
> >>> "Nancy Young" > wrote:
> >>>> This is a delicious soup, and you could blend it to your
> >>>> desired thickness (thinness?), or even thin it with more broth:
> >>
> >>>> http://www.epicurious.com/recipes/fo...Bean-Soup-2057
> >>
> >>>> Having a stick blender is very handy.
> >>> To me, a stick blender is an indispensable kitchen gadget. :-) ?I'd
> >>> not be without one.
> >>
> >> The first time I made this soup, I did not have one. ?I leave
> >> it to your imagine what a friggin mess there was after
> >> transferring it back and forth to the blender in batches.
> >>
> >> Hello, stick blender. ?
>
> > Recipe says to process in in a blender (or food processor), in
> > batches... I thought everyone owned an ordinary blender... I have no
> > stick blender, I don't find them useful... but my big ol'
> > Waring blender is a can't be without.
>
> I have a blender, I have a food processor ... and I'll never
> use those for pureeing batches of soup again. Even if I
> enjoyed that activity and the mess involved, it couldn't
> be easier to clean the stick blender, and no other containers
> are messed up, either.
>
> nancy

Stick blenders are awesome to clean. :-)

I just stick it into a bowl of hot soapy water and turn it on!

Whiz! Instant clean...

A lot less trouble than a blender.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

In article >,
Michelle Steiner > wrote:

> In article >,
> "Nancy Young" > wrote:
>
> > I have a blender, I have a food processor ... and I'll never use
> > those for pureeing batches of soup again. Even if I enjoyed that
> > activity and the mess involved, it couldn't be easier to clean the
> > stick blender, and no other containers are messed up, either.
>
> How much soup can a stick blender puree at one time? It might be worth
> getting one for my cream of asparagus soup.

I've worked with one on my 5 quart pressure cooker, and well over 1/2
full.

>
> And what brands and models of stick blenders do you recommend?

Braun. Hands down.

But that's just me. ;-)
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

Nancy Young wrote:
> Janet Wilder wrote:
>> Nancy Young wrote:
>>
>>> When you can't get food down for a period of time, even
>>> if liquid diet drinks aren't the tastiest things on earth, just
>>> do it. They aren't that bad, and the alternative sucks.
>>
>> I had no ability to taste anything at that time. Radiation killed off
>> my taste buds. I knew my taste buds were coming back when I could tell
>> the difference between chocolate and vanilla Boost®. I couldn't taste
>> the flavors, but I knew they were different.
>
> Yikes. I'm glad you're better.

Me too!
>
>> AFAIK, Boost® was the only brand that came in the high protein
>> formula. Also, it packed the same nutrition as the other brands in a
>> smaller amount which was good for someone like myself who had to be
>> coached through drinking a bottle of it even though it took me hours.
>
> I checked the nutrition labels and settled on Boost high protein
> as well, and it's available in your local supermarket. That means
> a lot when you're ill or whatever.

Sam's Club also carries it as does WalMart and Walgreens.

In article >,
"Nancy Young" > wrote:

> MaryL wrote:
> > "Nancy Young" > wrote
>
> >> The first time I made this soup, I did not have one. I leave
> >> it to your imagine what a friggin mess there was after
> >> transferring it back and forth to the blender in batches.
> >>
> >> Hello, stick blender.
>
> > Did you use the stick blender in the same pot that you used for the
> > soup, or did you transfer some of it first?
>
> Right in the pot. You can puree it as much or as little
> as you wish, or take some out and put it back in after
> you've pureed the rest.
>
> > This recipe has me very interested because I love black
> > bean soup. I think I'll try it tomorrow, but I don't want the
> > whole thing pureed. I always like to have some beans left intact.
>
> I can understand that. If you do make the soup, I'd be
> interested to hear if you like it. Or not. Heh. It's gotten
> very good reviews.
>
> nancy

I'm going to have to try that concept next time I make beans...
It sounds like an awesome idea.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous

Janet Wilder wrote:
> Nancy Young wrote:

>> I checked the nutrition labels and settled on Boost high protein
>> as well, and it's available in your local supermarket. That means
>> a lot when you're ill or whatever.
>
> Sam's Club also carries it as does WalMart and Walgreens.

It's just that I know people would say there is some better
product at health food stores, but Ron was running himself
ragged taking care of me and I needed something available
at his normal destination. Even if you're sick, you probably
have your hands full going to the supermarket, and this is
available there.

nancy

Arri London wrote:
>
> blake murphy wrote:
>> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>>
>>> Kathleen >
>>> : in rec.food.cooking
>>>
>>>> I love the sound of these suggestions but truth be told, the guy
>>>> should probably be sipping Ensure, which is nutritionally balanced and
>>>> easy to digest. I went through this with my dad. The Ensure goes
>>>> down easiest when taken very cold, to the point of pouring it into a
>>>> frozen cup for sipping.
>>> I also drank a lot of Ensure. At least it's tasty and very good for you.
>>> For some reason I got sick and tired of it though. I think maybe because I
>>> was "forced" to drink it was my issue ;-)
>>>
>>> Michael
>> 'tasty' is not a word i'd apply to ensure.
>>
>> your pal,
>> blake
>
> LOL me neither. They always give it to my mother when she's
> hospitalised. She said it was awful and offered me a tin of it to try.
> Yes it was really awful stuff, weirdly flavoured.
>
> Gelatin chopped up and maybe served with plain applesauce (or other
> pureed cooked fruit), if that can be tolerated.

Interesting. Last night I found myself thinking of gelatin
salads. Surely some of those are pretty calorific, and there are
endless varieties one can make. They are also cold, and it seems
like that might help the Cheryl's dad.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > blake murphy wrote:
> >> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
> >>
> >>> Kathleen >
> >>> : in rec.food.cooking
> >>>
> >>>> I love the sound of these suggestions but truth be told, the guy
> >>>> should probably be sipping Ensure, which is nutritionally balanced and
> >>>> easy to digest. I went through this with my dad. The Ensure goes
> >>>> down easiest when taken very cold, to the point of pouring it into a
> >>>> frozen cup for sipping.
> >>> I also drank a lot of Ensure. At least it's tasty and very good for you.
> >>> For some reason I got sick and tired of it though. I think maybe because I
> >>> was "forced" to drink it was my issue ;-)
> >>>
> >>> Michael
> >> 'tasty' is not a word i'd apply to ensure.
> >>
> >> your pal,
> >> blake
> >
> > LOL me neither. They always give it to my mother when she's
> > hospitalised. She said it was awful and offered me a tin of it to try.
> > Yes it was really awful stuff, weirdly flavoured.
> >
> > Gelatin chopped up and maybe served with plain applesauce (or other
> > pureed cooked fruit), if that can be tolerated.
>
> Interesting. Last night I found myself thinking of gelatin
> salads. Surely some of those are pretty calorific, and there are
> endless varieties one can make. They are also cold, and it seems
> like that might help the Cheryl's dad.
>
> --
> Jean B.

I despise the prepackaged instant gelatine stuff LOL. However my mother,
who is chronically calorie-challenged, loves it and eats it quite
happily. She adds a bit of whipped cream to it, but perhaps the OP's
father can't do that. A layered gelatine salad with tinned/cooked fruit
bits might be enticing and wouldn't require much chewing.

A word about the various soups suggested; if there is a digestive
problem dealing with fibre, sieving the soups would remove the bulkiest
bits.

"Cheryl" wrote:
> "Sheldon" wrote
>
> Fresh fruit smoothies with Carnation instant breakfast powder,
> Horlicks powder, Ovaltine, even ordinary powdered milk. �Use any and
> all fresh fruit; melon, berries are excellet... keep frozen bananas on
> hand, for protein add a raw egg (just the white is good). �Fill the
> blender and leave it in the fridge, then reblend when needed.... the
> combinations are endless, there's no reason to become bored... I can
> live on pina colada smoothies with lots of rum for months... in fact I
> did. �I still have a can of Coco Lopez in the pantry from those days
>
> ===================================
>
> I like the idea of leaving the blender in the refrigerator for easy access
> to refills. �The fruit isn't an option though except maybe bananas. �He is
> intolerant to anything acidic. �

There are many non-acetic fruits; melons, blueberries, peaches, pears,
mango, grapes... if you want convenience canned fruit works too...
canned apricot smoothies are delicious. And there is variety of fruit
nectars and fresh frozen fruit, especially the tropical fruits at
Hispanic markets.... and Tropicana has fresh fruit juice blends, some
are not acetic.

I think I'm going to make him a quiche and
> he can remove the outer edge of the crust if it's too hard to swallow. �And
> deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. �Wish
> I could try the regular fat but he's often nauseous.

Egg yolk is extremely high in fat, in fact other than cooking fats no
food contains more fat. I don't know what his ailment is but if he
can't tolerate fatty foods stay far away from egg yolks. However egg
whites contain no fat and are protein rich.

You might also consider investing in a quality juicer for vegetables.

In article
>,
Sheldon > wrote:

> >I think I'm going to make him a quiche and
> > he can remove the outer edge of the crust if it's too hard to swallow. ?And
> > deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. ?Wish
> > I could try the regular fat but he's often nauseous.
>
> Egg yolk is extremely high in fat, in fact other than cooking fats no
> food contains more fat. I don't know what his ailment is but if he
> can't tolerate fatty foods stay far away from egg yolks. However egg
> whites contain no fat and are protein rich.
>
> You might also consider investing in a quality juicer for vegetables.

Then there are always the commercial egg products that have no yolks.
"Egg beaters" are not bad but I don't personally use them. I did many
moons ago when I was body building.

You can also get powdered egg whites.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Jan 10, 2:35�pm, zxcvbob > wrote:
> Cheryl wrote:
> > Must be high calorie, not full of fat but lots of protein would be good,
> > and while we're at it, well rounded with veggies high in antioxidants. �
> > A soup that can be blended fine but still taste good. The foods that
> > cause distress are high fat and anything he has to chew. �Can only eat
> > about 2 oz at a time. �My dad.
>
> A few things that a bit different:
>
> Pumpkin soup.

Pumpkin soup has little nutritional value, except for any fatty dairy
one adds

> Steamed rice mixed with cooked hamburger meat and chopped spinach. �This

Rice has no nutritional value other than carbos

> Peanut butter soup w/ sweet potatoes.

PB is very high in fat and difficult to digest.

> Turkey stock with a little overcooked vegetables and small noodles in it.

Stock has little nutritive value... overcooked veggies also has little
nutritive value... better off with raw veggies through a juicer.

> You might can mix a little meat into his milkshakes and smoothies. �I've
> seen recipes somewhere for strawberry smoothies with liver in them
> (yuck) �I wouldn't go that far with it.

Blech!

> Tapioca.

Tapioca is more empty carbs.

I think if someone can't eat much volume at a sitting they need to
keep away from filling foods that have little to no nutritive value.

Another food I'd include that is almost a complete amino acid is
buckwheat (kasha), it's available in fine granulation, and 100pct
buckwheat flour can be added to smoothies. And for rich animal
protein "force meat" is easy to swallow/digest and can be easily
seasoned to taste good... homemade deviled ham/chicken/beef would make
a very good filling for deviled eggs, practically fat free... use
prepared mustards and meat aspics to moisten... don't need any
stinkin' mayo. In fact poached fish in aspic is an excellent high
nutrition food, as are homemade fish cakes from fish you grind
yourself.. gefilte fish contains practically no fat, is very
nutritious, very digestible, and can be easily seasoned to taste
good... don't forget the poached veggies; carrots/celery. One can
poach fine ground white meat poultry too, beef as well... for such a
low fat, dense nutrition diet a meat grinder is a must. Canned
veggies are also handy; green beans, asparagus, carrots, etc. are
nutritious and here the lack of texture is a plus.

"MaryL" wrote:
> "Cheryl" wrote:
>
> > Must be high calorie, not full of fat but lots of protein would be good,
> > and while we're at it, well rounded with veggies high in antioxidants. �A
> > soup that can be blended fine but still taste good. The foods that cause
> > distress are high fat and anything he has to chew. �Can only eat about 2
> > oz at a time. �My dad.
>
> > --
> > Cheryl
>
> Cheryl, I called my friend who is a nutritionist at one of the locat
> hospitals. �She made several suggestions that were similar to what some
> others have written here and also a couple that I have not seen in other
> replies. �Here is what she suggested:
>
> Dried fruits, if he can tolerate them (I was dubious about this, considering
> what you have written)
> Nuts, if he can chew them--if not, you could try grinding them; nuts are
> high in fats and calories and can really pack on the weight, but of course
> it is not the type of "greasy" fat that may be causing some of his digestive
> problems
> Peanut butter
> Other nut butters--almond butter, cashew butter, etc.; go *very slow* until
> you can be sure that he can tolerate these
> Homemade soup--commercial soups are usually too salty and may be unpalatable
> if he is having taste problems; potato soup would be good, add some cream,
> cheese, whole milk, etc.
> Ice cream--you said he can eat ice cream and you often add it to his Ensure
> or Boost; sue said to be sure to buy the *most concentrated* form of Ensure
> or Boost because they come in several formulations
>
> I hope some of this helps. �I know how worried you are about your father,
> and it can be very discouraging when someone cannot eat.
>
> MaryL

I don't know about nuts, those are both high in fat and difficult to
digest. But without knowing the nature of the illness it's very
difficult to make dietary suggestions... the only high nutrition food
in concentrated form I know that is universally acceptible is fresh
breast milk... on tap is best... I can't imagine any man would be
adverse.

On Sat, 10 Jan 2009 13:27:23 -0700, Michelle Steiner wrote:

> In article >,
> "Nancy Young" > wrote:
>
>> I have a blender, I have a food processor ... and I'll never use
>> those for pureeing batches of soup again. Even if I enjoyed that
>> activity and the mess involved, it couldn't be easier to clean the
>> stick blender, and no other containers are messed up, either.
>
> How much soup can a stick blender puree at one time? It might be worth
> getting one for my cream of asparagus soup.
>
> And what brands and models of stick blenders do you recommend?

the post had a run-down a few months ago. i have the one pictured on this
page:

<http://www.washingtonpost.com/wp-dyn/content/article/2008/02/19/AR2008021900696_2.html>

it's not in constant use, but it seems to do the job, and the price is
right, at about twenty dollars. i did have to get mine by mail from the
hamilton beach people because no store seemed to have it in stock, but
shipping was maybe five bucks additional.

your pal,
blake

On Sat, 10 Jan 2009 13:22:38 -0500, Jean B. wrote:

> blake murphy wrote:
>> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>>
>>> Kathleen >
>>> : in rec.food.cooking
>>>
>>>> I love the sound of these suggestions but truth be told, the guy
>>>> should probably be sipping Ensure, which is nutritionally balanced and
>>>> easy to digest. I went through this with my dad. The Ensure goes
>>>> down easiest when taken very cold, to the point of pouring it into a
>>>> frozen cup for sipping.
>>> I also drank a lot of Ensure. At least it's tasty and very good for you.
>>> For some reason I got sick and tired of it though. I think maybe because I
>>> was "forced" to drink it was my issue ;-)
>>>
>>> Michael
>>
>> 'tasty' is not a word i'd apply to ensure.
>>
>> your pal,
>> blake
>
> Actually, I was reminded of Instant Breakfast, which is sometimes
> mentioned as an alternative to Ensure. I'd augment that somehow....

maybe with rum or something...

your pal,
blake

On 10 Jan 2009 20:49:24 GMT, Michael "Dog3" wrote:

> blake murphy >
> : in rec.food.cooking
>
>> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>>
>>> Kathleen >
>>> : in rec.food.cooking
>>>
>>>>
>>>> I love the sound of these suggestions but truth be told, the guy
>>>> should probably be sipping Ensure, which is nutritionally balanced
>>>> and easy to digest. I went through this with my dad. The Ensure
>>>> goes down easiest when taken very cold, to the point of pouring it
>>>> into a frozen cup for sipping.
>>>
>>> I also drank a lot of Ensure. At least it's tasty and very good for
>>> you. For some reason I got sick and tired of it though. I think maybe
>>> because I was "forced" to drink it was my issue ;-)
>>>
>>> Michael
>>
>> 'tasty' is not a word i'd apply to ensure.
>
> When you have a choice between Ensure and the Jell-O you've been enduring
> for days/weeks on end, the Ensure tastes pretty damned good.
>
> Michael

i guess. i'd rather have a reese's peanut butter cup, which i bribed the
nurses to get me from time to time.

your pal,
blake

"Sheldon" > wrote in message
...
"Cheryl" wrote:

Egg yolk is extremely high in fat, in fact other than cooking fats no
food contains more fat. I don't know what his ailment is but if he
can't tolerate fatty foods stay far away from egg yolks. However egg
whites contain no fat and are protein rich.

You might also consider investing in a quality juicer for vegetables.

==========================================

Since he could tolerate ice cream and boost and ensure, he can tolerate some
kinds of fat. He hasn't tried the quiche yet. That's ok. I like your idea
about a juicer. They might have one. I think now he will talk to a
nutritionist, at least I hope so, and I will push him if my mom doesn't. It
turns out to be esophageal cancer. It's hard to keep the scare out of my
voice when I talk to him but I will. I'm going over tomorrow to help with
some things, and I'm going to get his favorite from Red Lobster, the
feticinni alfrado. He mentioned wanting (dreaming about) it, and other
foods.

"Omelet" > wrote in message
news
>
> Then there are always the commercial egg products that have no yolks.
> "Egg beaters" are not bad but I don't personally use them. I did many
> moons ago when I was body building.

If I didn't mention it, the quiche was made with egg substitute. That's all
I buy now.

Cheryl wrote:
> "Sheldon" > wrote in message
> ...
> "Cheryl" wrote:
>
> Egg yolk is extremely high in fat, in fact other than cooking fats no
> food contains more fat. I don't know what his ailment is but if he
> can't tolerate fatty foods stay far away from egg yolks. However egg
> whites contain no fat and are protein rich.
>
> You might also consider investing in a quality juicer for vegetables.
>
> ==========================================
>
> Since he could tolerate ice cream and boost and ensure, he can tolerate
> some kinds of fat. He hasn't tried the quiche yet. That's ok. I like
> your idea about a juicer. They might have one. I think now he will talk
> to a nutritionist, at least I hope so, and I will push him if my mom
> doesn't. It turns out to be esophageal cancer. It's hard to keep the
> scare out of my voice when I talk to him but I will. I'm going over
> tomorrow to help with some things, and I'm going to get his favorite
> from Red Lobster, the feticinni alfrado. He mentioned wanting (dreaming
> about) it, and other foods.
>
I'm very sorry to hear this diagnosis, Cheryl.

--
Jean B.

On Fri 16 Jan 2009 08:14:18p, Cheryl told us...

> "Sheldon" > wrote in message
> ...
> "Cheryl" wrote:
>
> Egg yolk is extremely high in fat, in fact other than cooking fats no
> food contains more fat. I don't know what his ailment is but if he
> can't tolerate fatty foods stay far away from egg yolks. However egg
> whites contain no fat and are protein rich.
>
> You might also consider investing in a quality juicer for vegetables.
>
> ==========================================
>
> Since he could tolerate ice cream and boost and ensure, he can tolerate
> some kinds of fat. He hasn't tried the quiche yet. That's ok. I like
> your idea about a juicer. They might have one. I think now he will talk
> to a nutritionist, at least I hope so, and I will push him if my mom
> doesn't. It turns out to be esophageal cancer. It's hard to keep the
> scare out of my voice when I talk to him but I will. I'm going over
> tomorrow to help with some things, and I'm going to get his favorite
> from Red Lobster, the feticinni alfrado. He mentioned wanting (dreaming
> about) it, and other foods.

Cheryl, I am so very sorry to hear about your father's diagnosis. It's a
difficult cancer to treat, but there is some success. Surgery is not often
considered because the tissue of the esophagus is so delicate. We have a
very dear friend who was diagnosed with it 3 years ago. He went through
intensive bouts of chemotherapy and targeted radiation treatments for the
first year. He was in full remission for two years, but the cancer has
recently returned. He is now going to be treated at Cancer Treatment
Centers of America, and we have high hopes that they will have other tricks
up their sleeve. They are also talking about a new type of less invasive
surgery to remove the cancer.

The biggest practical issue is that of swallowing. If the tumor can be
reduced, virtually normal swallowing can return. Often a feeding tube is
placed for the duration of treatment when swallowing is either impractical
or impossible. Obviously, nutrition is of paramount importance under such
circumstances. Discussing options with a nutritionist is equally
important, as they will be able to advise on how to maximize the most
needed nutrients. Calorie intake should generally be high.

I wish the very best outcome for your father and your family.


--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Saturday, 01(I)/17(XVII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1dys 16hrs 16mins
************************************************** **********************
'Forget about World Peace.....Visualize Using Your Turn Signal!'
************************************************** **********************

In article >,
"Cheryl" > wrote:

> "Sheldon" > wrote in message
> ...
> "Cheryl" wrote:
>
> Egg yolk is extremely high in fat, in fact other than cooking fats no
> food contains more fat. I don't know what his ailment is but if he
> can't tolerate fatty foods stay far away from egg yolks. However egg
> whites contain no fat and are protein rich.
>
> You might also consider investing in a quality juicer for vegetables.
>
> ==========================================
>
> Since he could tolerate ice cream and boost and ensure, he can tolerate some
> kinds of fat. He hasn't tried the quiche yet. That's ok. I like your idea
> about a juicer. They might have one. I think now he will talk to a
> nutritionist, at least I hope so, and I will push him if my mom doesn't. It
> turns out to be esophageal cancer. It's hard to keep the scare out of my
> voice when I talk to him but I will. I'm going over tomorrow to help with
> some things, and I'm going to get his favorite from Red Lobster, the
> feticinni alfrado. He mentioned wanting (dreaming about) it, and other
> foods.

Best of luck Cheryl. That is scary indeed. <hugs!>
Low sodium V-8 is one of my personal favorite "cheats" until you get a
juicer?
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous