Help!

[Sleeve Gastrectomy Darren 1]

I know this is probably the dumbest of questions but I’m having a serious dilemma with regards to pacing the time between mouthfuls of food. It’s not that pacing each mouthful of food is a problem but I find my meal always gets cold and I’m continuously reheating in the microwave and in the end the food just goes hard as it’s been microwaved way too much. Am I eating way too slow? I’m only on the purée stage but It’s becoming ridiculous reheating such a small amount of food!

[Healthy_life2 8,327]

38 minutes ago, Sleeve Gastrectomy Darren said:

I know this is probably the dumbest of questions but I’m having a serious dilemma with regards to pacing the time between mouthfuls of food. It’s not that pacing each mouthful of food is a problem but I find my meal always gets cold and I’m continuously reheating in the microwave and in the end the food just goes hard as it’s been microwaved way too much. Am I eating way too slow? I’m only on the purée stage but It’s becoming ridiculous reheating such a small amount of food!

No plugging a product. Have you tried one of these? Set your small bowl on it..it will keep your meal warm

https://www.amazon.com/Mr-Coffee-Warmer-Office-MWBLKPDQ-RB/dp/B000CO89T8

[James Marusek 5,244]

At the hospital they gave me a small plastic spoon. It made it difficult to eat fast. I visited several stores and found one that sells these same size spoons but in metal. I have been using it for 5 years now and I don't really worry about eating too fast.

On a side note for microwave ovens. If you warm food in a normal oven or on an electric range and compare it with food heated in a microwave, the microwaved food returns to room temperature much quicker. That is my personal observation. it is probably related to why it is not recommended to cook meat in a microwave oven and only use it to reheat meat already cooked the conventional way because of microwaves do not kill bacteria efficiently. http://www.nytimes.com/2007/05/22/health/22real.html