Hi everyone, I am having my gastric bypass surgery 3/7/16 ...(this Monday)... and am trying to learn everything I can. I can't believe the day is here.! Well have been going over the various phases if the gastric bypass diet and am having a real problem anticipating the Puree diet.

You see I am a nurse of 35 yrs, predominantly in the emergency room but I can still remember vividly my time on a medical ward. There we used to do long term care of the patients and the population was geriatrics. I remember feeding the patients puree diets and almost got sick to my stomach many times. The smell, consistency, and texture was nasty, especially the pureed liver.

I have been reading up on different foods ppl are eating and blending, and I just don't think I can do it. I'll get sick. I know some of you may laugh at this or say "get over it and do it) I'm trying to keep an open mind but I think I'll stick to the shakes, cottage cheese, yogurt and creamed Soups, but when it come to blending eggs, meats, tuna and fish I think back to my experience with puree food and my stomach swirls.

Does anyone have the same experience, I will discuss with my Doc and nutritionist but was wanting some feedback from the community.

TY

Something that helped me through every stage was the website theworldaccordingtoeggface. She had gastric bypass and she has awesome recipes. I never pureed anything. Her ricotta bake is awesome for that stage and she has a ton of Protein shake recipes too. I just printed a lot of her stuff out and put it in a binder like a cookbook.

Something that helped me through every stage was the website theworldaccordingtoeggface. She had gastric bypass and she has awesome recipes. I never pureed anything. Her ricotta bake is awesome for that stage and she has a ton of Protein shake recipes too. I just printed a lot of her stuff out and put it in a binder like a cookbook.

Love the ricotta bake! Made some this week!

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