Unjury Chicken Soup -- Am I doing it wrong?

[theother_onefoot 122]

I have surgery in a couple of weeks so this past week I ordered the sample package of powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury products and bariatric Vitamins.

I'm on my two-week liquid diet right now (this is day 6) and while the headaches the first few days were uncomfortable, I'm feeling great on all of these liquids and I'm already in ketosis. But the low/no sodium chicken broth I use to try and break up the Protein shake regimen is just...just awful. I miss the sodium! Any flavor, really. So today I decided to try mixing my boring broth with one of the Unjury chicken Soup flavored powders.< /p>

On the packet it says to mix with 140 degrees Water and they sent me a thermometer, so making sure it was the right temp was easy. But when I mixed the powder and started stirring it, it didn't seem to be dissolving very well. So I tried pouring it all into a blender shaker, which seemed to help a little, but a lot of the powder was still separating on the top no matter how hard I was shaking it. I tried drinking it...but chewing through the clumps of powder was not palatable texture-wise. Which led me to straining the mixture back into my bowl. There was a lot of the powder left in the little strainer! Fortunately, the broth was delicious and had much better flavor, and I could see smaller particles of the powder had made it in, but it seems unlikely that all the Protein of the packet made it in with so much powder left in the strainer...

So what happened to keep it from mixing all the way? Am I only supposed to try mixing the powder with Water? Is the broth too different for it to dissolve in? Or could I possibly have lost too much heat between all the transferring and straining for it to dissolve completely?

Any help with this would be great!

[Bufflehead 6,358]

@@theother_onefoot Unjury really works better if you keep it at 130 degrees or lower rather than 140 degrees. Also, you need to blend it, not stir it or shake it. Good luck!

[theother_onefoot 122]

@@Bufflehead , as in use an emulsion blender perhaps?

[Bufflehead 6,358]

@@theother_onefoot that's the way I mix all my Protein Drinks, I find it works really well.

[dsheive 100]

Sick

Well it happened week 3 post surgury. Went to Breakfast had a scrambled egg white 2 sausage coffee.. only ate 1/3 egg, 1/4 of one sausage and drank coffee.. it was decafe but forgot no eating and drinking. Came home went for a mile walk relaxed a bit and ate rest of egg for lunch. My stomach is so bloated and vomited now feel like s it. Wondered if this would happen. "Yes Virginia there is bloating after food" Husband wants to go out for his b day don't wanna ruin it for him. So suffer I will and lesson I learned.

[drmeow 323]

@@dsheive, you might want to start your own thread, instead of posting in a thread about unjury Protein. Also, your stats say you had surgery 1999? maybe that's the default if you don't enter a date?

It does seem like a lot of solid food to be eating so soon after surgery - sausage? Which surgery? What does your food plan say you can have at this stage? Most people are still only eating soft blended foods.

[BrownEyedTxGirl 139]

@@theother_onefoot I mix mine with a little bit of room temp Water first using a small wisk and then blend with the warm water. Works well for me!

[justme29 76]

I put this in pureed veggies. I thought the texture was the carrots. Well, now I see I am not the only one that had this issue. Same as you, I do like the taste. I pureed veggies in broth. Let everything sit til room temp before adding. I am wondering if I should be mixing Proteins in food in Ninja then freezing, instead of adding after. But you're saying your Unjury chicken Soup was the same really makes me wonder.

[Dawn306 50]

I have 2 containers of the chicken Soup flavor on order, so this post was timely, thanks! And regarding the salt-free broth, I wasn't told to limit my sodium, at least not on my pre-surgery liquids. Was that in your post-surgery instructions?

I agree with @@drmeow, at week 3 you should only be eating mushy (soft) food, or even pureed food. I found a link to the big gastric sleeve diet guide online which outlines the stages of post-op diet very clearly. Here it is, hope it helps!:

http://obesitycoverage.com/the-big-gastric-sleeve-diet-guide/

[theother_onefoot 122]

@@Dawn306 - yes, the office told me I should limit sodium, though I didn't have any weight loss requirements during this liquid diet. And they still allowed a sour pickle or half of one a day, so maybe they just didn't want excessive sodium besides what they allow because of Water retention?

[MzB 297]

A couple things I learned about the Unjury chicken Soup. First, it taste great! It was a lifesaver for my liquid diet phase. Second, it is really important not to get the Water too hot. The first time I used it I was traveling and used the hot water from the coffee maker in the hotel room. Turns out this is too hot, and I basically cooked the whey. I try to keep it well below 140 temp now. Also, important note from that same trip... DON'T make this in a closed shaker (I used the kind with the metal spring ball inside). The pressure built up too much and the lid popped open mid-shake! Needless to say I was cleaning chicken soup off the ceiling. ????

[theother_onefoot 122]

@@MzB - unfortunately I learned my lesson with the shaker too late! I don't know why I didn't realize that would happen.. But I, too, was cleaning up a mess all over the kitchen, haha

[MzB 297]

@theother_onefoot- just curious how your diet is going? When do you move to soft foods?

[theother_onefoot 122]

@@MzB - the liquid diet went pretty well for Pre-Op and I lost about 12~13 pounds total. But I just had surgery yesterday morning so I don't have much experience with the liquid diet post... They said it will be at least 1~2 weeks before moving on to anything pureed and from there to soft foods