Transition Problem

I am two months out and have been trying to transition to solids (per nut & dr.) but my stomach is rejecting anything that isn't mush.  (Example: eggs, ground beef, crockpot meats, etc.)  I chew, chew, chew and wait between bites.  I also make sure my meats are moist, but it is not helping. (I am not throwing up although I get that really tight and uncomfortable feeling.)  I don't want to quit trying and rely on the mush.  Did any of you have this problem, and if so, how long did it take you to transition?  Thanks!

What sorts of things are you trying?  Soft fish, like tilapia, worked well for me in the early days of solids.  

Are you measuring your food?  How much are you trying to eat at once?  The tight and uncomfortable feeling, to me, just sounds like post-op restriction.  Your stomach might still have swelling so you might be trying to eat too much, volume wise, right now.  When I started with solids I could only eat 1-2 ounces at a time.  

I start with 1/4 cup and do not exceed 1/2 cup.  (Depending on what I am eating.)  The tight/uncomfortable feeling starts from the first bite of whatever.  (Except mushy food).  Tuna fish and crab cake go down well, but I have made crock pot meals of beef cubes, roast pork, and chicken (all cooked to the point where I can shred them) with liquids and these are the foods that make me uncomfortable from the first bite.  Maybe it takes some people more time than others to tolerate?  I can cut back quantity, but I am still having problems from my first bite on. Thank you for sharing your experience.  I think I will cut back for awhile until I can tolerate. Thanks again! 

Some people just take longer to transition it seems.  If you haven't, I'd ask your surgeon if he's okay with you continuing purees/mushy foods for a while longer and try again in a week.  Good luck! 

Oh.  So the problem with the crock pot is that braising actually dries meats out.  Which is sort of contrary to what you'd expect.  So you might be better off with other cooking methods.  Seared fish worked well for me.  And pretty much any sort of tender steak cooked medium rare.  But different people have different tolerances!  

Thank you!  I am having fish (haddock) this week and you are right about the crock pot!  Thanks for the advice!

I had that problem but only in the beginning.  I eat a lot of fish.  Other than that, in the beginning, I bought fat free gravy and used it with poultry, beef and pork.  I found "wet" to be better than "moist".  Good luck.

I have been cooking with condensed soups and broth.  I will try the fat free gravy.  I don't really like fish but I am preparing fish this week and I think I probably better learn to like it.  Thanks for your experience!