Sunday, August 10, 2014

Hospital Food

Hospital food has a reputation and not a good one.  The need for blandness drives a lot of this.  But a lot o what is driving my current frustration is the requirement for a dysphagic diet, one that is suited to people who are having trouuble swallowing, as is the case with people recovering from strokes, and my cardiologist has imposed some limitations on fat content.  This means ground meats,likegrilledchickeen breast run through a grinder,  pasta primavera cut into incredibly small pieces.  Breakfast typically is scrambled egg beaters. oatmeal, and apple sauce.  To prevent choking, liqike auids are thickened to nectar viscosity, which means milk almost like ashake, but not as sweet, and orange juice and waterthat     seeml better eaten with spoons than drunk.

When I get out of here, three things are on mylist. Coke over ice, a big juicy burger (the Carl's jR. 1/3 pound Texas barbeque thickburger is high on the list), and proper Mexican dinner at ElL Durango,  my favorite Mexican restaurant inHorshoe Bend.d news

Fhs goo news: now below 91 jg.


  1. Clayton,
    My uncle recently suffered a fairly significant stroke. He has written a bit on his blog about it and I'm sure he'd love to talk to you. He said it helped to talk to other stroke survivors.

    Hope you get some real food soon!

  2. Steak Tartar sound like it would be a good fit in that diet.