Soft foods - Helpful to those who are finding everyday foods more difficult:
When the time comes to serve soft foods, here's how to do it safely:
Getting good nutrition when difficulty eating/swallowing:
o Soft scrambled eggs with cheese
o poached eggs
o yoghurt
o pudding
o cheesecake
o milkshakes (you can drink choc/peanut butter milkshakes daily)
o thickshakes
o baked beans mashed up like mashed potatoes
o mashed potatoes
o baked beans mashed up like mashed potatoes
o mashed potatoes
o mashed sweet potatoes, or candied sweet potatoes
o French onion soup (can make very easily at home, just beef broth and sautéed onions, piece of toast on top and cheese broiled to melt it)
o Pancakes with real maple syrup
o French toast
o Canned carrots
o Peas or green beans mashed
o Glazed carrots
o Cottage cheese
o Buttered soft, fresh white bread with jelly
o Soft serve ice cream
o Applesauce
o Tomato soup made with milk
o Zucchini squash either dipped in egg and lightly fried or sautéed in butter
o Jello
o Canned peaches or pears
o Asparagus (overcooked)
o Baked potato with butter and sour cream
o Honey
o Some meats are very tender when cooked in a pressure cooker like turkey legs.
To help balance your diet, add a scoop of dry carnation instant breakfast to milkshakes.
Silica for chronic sores healed, enhances appetite, lungs connective tissue, hair full.
SILICON Barley, horsetail plant, oats, root vegetables, whole grain cereals, flax, chicken broth. Research has shown that silicon can play an important role in protecting against degenerative diseases.
Sodium for the nervous system, pliable, limber, active, electrical impulses.
SODIUM Brains, celery, cheeses, clams, liver, pickled olives, peas, pickles, table salt, tuna, sardines, sauerkraut, processed meats, pasteurized cheese, potato chips, softened water, canned foods and soups, baking soda.
With iron and chlorine helps to generate electromagnetism. Regulates water and hydration levels in various tissues, neutralizes stomach acid.
IRON Iron is an essential mineral that helps your body process proteins and produce red blood cells.
Apricots, clams, liver, oysters, parsley, pine nuts, soy beans, sunflower and pumpkin seeds, poultry, red meat, red wine, wheat germ, yeast, egg yolk, peas, oatmeal, prunes, fish, green leafy vegetables. Butter and cod liver oil improve iron status.
CHLORINE Beans, egg yolk, lecithin, liver, milk, peanuts, wholegrain cereals, yeast, meats, nuts.
WATER 8 glasses per day (2 glasses when arise)
1 glass ½ hour Before meals – this surrounds the stomach with water so no acids get through into the small intestine. If no water, the body encloses the stomach (acids) with cholesterol.
For every 10 glasses of water, take ½ tsp unrefined sea salt – Himalayan or Celtic sea salt (the type that when you put it on your tongue it creates a savoury and watery feeling in the mouth, then it is still ionic. If it dries the mouth, it has converted to the less assimilable covalent form and has the potential of building up to toxic overload.
Children and adults easily lose too much fluid from: Vomiting or diarrhea, excessive urine output, such as with uncontrolled diabetes or diuretic use, excessive sweating (for example, from exercise), fever. You might not drink enough fluids because of: nausea, loss of appetite due to illness, sore throat or mouth sores. Dehydration in sick children is often a combination of both – refusing to eat or drink anything while also losing fluid from vomiting, diarrhea, or fever.
Foods such as fruits and vegetables are supposed to provide 20 percent of our water intake.
Eating the wrong foods can lead to dehydration!
When the time comes to serve soft foods, here's how to do it safely:
- Be sure your loved one is sitting upright.
- The body should be angled slightly forward, rather than backward (as is often the case in a bed or lounge chair), to avoid choking. Use pillows to prop up, if necessary.
- The easiest foods to get down tend to have a smooth yet noticeable consistency, so yogurt or thicker purees are easier than liquids like thin soup.
- Keep your loved one upright for 15 to 20 minutes after the meal is finished. This ensures that the food doesn't get lodged in the esophagus.
Getting good nutrition when difficulty eating/swallowing:
o Soft scrambled eggs with cheese
o poached eggs
o yoghurt
o pudding
o cheesecake
o milkshakes (you can drink choc/peanut butter milkshakes daily)
o thickshakes
o baked beans mashed up like mashed potatoes
o mashed potatoes
o baked beans mashed up like mashed potatoes
o mashed potatoes
o mashed sweet potatoes, or candied sweet potatoes
o French onion soup (can make very easily at home, just beef broth and sautéed onions, piece of toast on top and cheese broiled to melt it)
o Pancakes with real maple syrup
o French toast
o Canned carrots
o Peas or green beans mashed
o Glazed carrots
o Cottage cheese
o Buttered soft, fresh white bread with jelly
o Soft serve ice cream
o Applesauce
o Tomato soup made with milk
o Zucchini squash either dipped in egg and lightly fried or sautéed in butter
o Jello
o Canned peaches or pears
o Asparagus (overcooked)
o Baked potato with butter and sour cream
o Honey
o Some meats are very tender when cooked in a pressure cooker like turkey legs.
To help balance your diet, add a scoop of dry carnation instant breakfast to milkshakes.
Silica for chronic sores healed, enhances appetite, lungs connective tissue, hair full.
SILICON Barley, horsetail plant, oats, root vegetables, whole grain cereals, flax, chicken broth. Research has shown that silicon can play an important role in protecting against degenerative diseases.
Sodium for the nervous system, pliable, limber, active, electrical impulses.
SODIUM Brains, celery, cheeses, clams, liver, pickled olives, peas, pickles, table salt, tuna, sardines, sauerkraut, processed meats, pasteurized cheese, potato chips, softened water, canned foods and soups, baking soda.
With iron and chlorine helps to generate electromagnetism. Regulates water and hydration levels in various tissues, neutralizes stomach acid.
IRON Iron is an essential mineral that helps your body process proteins and produce red blood cells.
Apricots, clams, liver, oysters, parsley, pine nuts, soy beans, sunflower and pumpkin seeds, poultry, red meat, red wine, wheat germ, yeast, egg yolk, peas, oatmeal, prunes, fish, green leafy vegetables. Butter and cod liver oil improve iron status.
CHLORINE Beans, egg yolk, lecithin, liver, milk, peanuts, wholegrain cereals, yeast, meats, nuts.
WATER 8 glasses per day (2 glasses when arise)
1 glass ½ hour Before meals – this surrounds the stomach with water so no acids get through into the small intestine. If no water, the body encloses the stomach (acids) with cholesterol.
For every 10 glasses of water, take ½ tsp unrefined sea salt – Himalayan or Celtic sea salt (the type that when you put it on your tongue it creates a savoury and watery feeling in the mouth, then it is still ionic. If it dries the mouth, it has converted to the less assimilable covalent form and has the potential of building up to toxic overload.
Children and adults easily lose too much fluid from: Vomiting or diarrhea, excessive urine output, such as with uncontrolled diabetes or diuretic use, excessive sweating (for example, from exercise), fever. You might not drink enough fluids because of: nausea, loss of appetite due to illness, sore throat or mouth sores. Dehydration in sick children is often a combination of both – refusing to eat or drink anything while also losing fluid from vomiting, diarrhea, or fever.
Foods such as fruits and vegetables are supposed to provide 20 percent of our water intake.
- iceberg lettuce 96%
- squash, cooked. 90%
- cantaloupe, raw, 90%
- 2% milk 89%
- apple, raw 86%
- cottage cheese 76%
- potato, baked 75%
- macaroni, cooked 66%
- turkey, roasted 62%
- steak, cooked 50%
- cheese, cheddar 37%
- bread, white 36%
- peanuts, dry roasted 2%
Eating the wrong foods can lead to dehydration!