Ok! I get to start puréed tomorrow and I'm looking forward to having refried Beans and cheese, but I have a couple questions:

Do I use low fat beans, low fat cheese?

I'd like to hear some of your favorite things you add to them, if anything?

Thanks!

Be sure to use some broth or Water and thin them out the first time you eat. I made mine to nearly like Soup at first so it would go down smoother. I could not eat salsa......your taste will change tremendously. I still cannot eat black pepper or spicey food.....I use to salt everything before I even tasted it.....now I use very little salt....everything tastes salty to me.

Be sure to use some broth or water and thin them out the first time you eat. I made mine to nearly like soup at first so it would go down smoother. I could not eat salsa......your taste will change tremendously. I still cannot eat black pepper or spicey food.....I use to salt everything before I even tasted it.....now I use very little salt....everything tastes salty to me.

Thanks so much! Great advice. I've heard that about my tastes changing...I'm anxious to see what kinds of things I prefer now compared to before. I'll be sure to water them down quite a bit before I try my first spoonful. Thank you again!

With the small amounts that we are typically eating early on, it doesn't make much difference calorically whether you use low fat or full fat on most things. I usually used low fat cheeses at that time because they usually have a bit more Protein in them which is what we are after at that time (but some applications work better with full fat cheese, particularly when it gets melted.) In maintenance now, I just use the full fat cheeses as the protein difference is insignificant for my current needs.

It's mostly a judgement call after reading the labels as to which is better for your needs - for instance, the greek yogurt line that I use most (Trader Joe's) has a full fat one that is very rich, but fairly low in protein (9g per cup with around 260 calories) compared to their nonfat and low fat versions (20-22 g protein per cup and around 100-120 calories) so for me, the much higher protein of the lower fat versions wins out (though today in maintenance I blend in some of the full fat yogurt to boost the fat content while still keeping the protein up on the high side.)

I ate full fat everything at that stage. Your calorie intake is so low at this point it won't matter. My nut actually laughed when I Expressed concern that her recommended yogurt was not low fat. Besides, you need fat in your diet for proper cell function and in order to absorb fat-soluble vitamins. And a lot of "fat-free" foods are higher in carbs (check out the labels) and I'll take fat over carbs anyday.

Edited November 4, 201411 yr by Kindle

One thing I learned years ago during the low-carb craze when I started reading labels was in the low-fat, no-fat, fat free foods they tend to have a higher sugar content. The other thing to keep in mind is that all those low-fat labels look good but those are all processed foods (even milk). I'll stick to the full fat on certain items like cheese and sour cream since those are things I only use in small amounts anyway.

Edited November 4, 201411 yr by JerzyTomato74