Hi I'm 6 days post op and a little confused on the difference between liquid and purée. As an example of "ok" foods on my liquid stage for the next week, my surgeons instructions includes things like baby food, tomato or cream Soup, yogurt, etc. How are these different from purée? How do I differentiate as I'm choosing foods?

Does it mean that liquid has to be pourable while purée allows for smooth texture while being more thick? It sounds like in my instructions, both stages can't include any chunks or soft bits....everything has to be completely smooth.

I know everyone's requirements are a little different. I'm just a little confused.

Thanks for any input.

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In my case, pureed foods included scrambled eggs, yogurt, refried beans, cottage cheese ????????, but was able to move to moist meats in that phase, tuna fish, beans, boca burgers (yum, love them). Again, just me, if you aren't sure, discuss it with your NUT.

I was told today that my purée foods should have be the consistency of applesauce. I get started tomorrow. Looking forward to it.

It seems like the docs can define things differently (and whether it really makes much of a difference is anybody's guess.) My doc didn't discriminate between liquids, purees, mushes and soft Proteins, but just let us move between them during that first month as our tolerances dictated.

It sounds like your interpretation is reasonable, though yogurt isn't usually pourable (except for some of the yogurt drinks.) If in doubt (beyond checking with the doc or nut), you can thin things out a bit with Water or milk, or just see how the thicker consistencies go as they are acceptable on some programs and there is so much overlap between the different programs.

Don't be afraid to call the doc's office with any such questions, as if things aren't clear to you, they likely aren't clear to lots of other patients on the program, and the instructions should clarify such things, and if they don't they should be rewritten so that they do.

pureed foods have more texture to them

anything that can be blended. (baby food consistency )

It's a pretty subtle difference, but for me, if it could pass easily through a straw or pour through a strainer it was liquid. If not, it's pureed. Another difference was purees can go above the rim of a spoon without spilling and liquids can't.

I added unflavored Protein powder to Soups in both stages. For liquids, the soup got pureed and strained. For pureed, I didn't strain them.

Thanks that's helpful. What do you use to strain them?

I'm using a Vitamin to make tomato soup and the resulting liquid is very very smooth...like Campbell's canned soup. And they served this to me in the hospital on day 2.

But while yogurt is on my list for the liquid stage, there's no way it would go through a strainer...or be poured.

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I just use a regular metal strainer. I found the mesh/woven style worked better than the plastic ones with holes in them. Should be able to pick up in any Walmart or even grocery store.

And yes, yogurt is a funny thing.. We were encouraged to start the drinkable yogurts like Siggis and Kefir on day 4, mostly for the Probiotics, but weren't OK'd for the thicker Greek yogurt until purees 3 weeks out. I guess if you added milk to Greek yogurt it would become a drinkable liquid.

My surgeon & NUT both do not require a puréed food stage.They both say if we have teeth in our mouth we can chew small bites to a puréed consistency. It's working out good for me.

Edited December 26, 201510 yr by Susan66