Just wondering if spaghetti is considered a mushy food since the noodles are soft. Did anyone eat this 2 weeks post-op?

At 2 weeks postop, I was pretty much sticking with yogurt, applesauce, cream of wheat, hummus. I wasnt allowed to "try" pasta until about 5-6 weeks out.

Just fyi: I am on maintenance and still slime up even 1 bite of spaghetti.

Don't understand it!

I have overcooked pasta on my list of mushies with a notation to run it through a blender if I need to.

I do not have good restriction but I have been able to eat smaller pasta, like the elbow type in some lean cuisine dinners, but keep in mind it's a carb!

I didn't eat any on the mushie stage because it gums up.

Now that I'm on solids I can eat just a bit - but I'll mix it with meat in my mouth so that the texture isn't so sticky.

I lived on mashed potatoes, tuna fish, egg drop Soup, and eggs w/ a tad of gravy to make them softer (ok, maybe I just REALLY like gravy )

wombat

Get the orzo or the pastina, they cook almost like couscous.

I REALLY doubt it. Now, I'm sure you could make it a mushy, by cooking it until it's glue, but who would want to? Bleh!

Nope I have any kind of pasta as a big NO on my not allowed list for mushies...and even on solid food it is still not recommended unless overcooked.

My post-op diet said pasta was a no-no until at least three months out.

My program guidelines on puree level in this food group (Rice/Pasta/Potato/Cereal/Grains) says choose mashed potatoes, oatmeal, cream of wheat and grits. Do not choose "Noodles" et al.

In weeks 5 & 6 Soft Diet in this food group the nutrition guideline does not include Pasta in the choices. It says do not choose chow mein noodles or pasta in cream/butter sauce. I think the implication is that noodles are not a great choice but if you can tolerate them, don't choose those with high fat content or sauces.

i've had 4 fills already, but since surgery i have only tried to eat spaghetti once, and it wasn't a good experience. now i just eat the sauce.

noodles are hard to chew until they are mush when they are cooked al dente. overcooking them really increases their starch level and makes them not very appetizing..imho.