Why White Meat???
I don't know 100% for sure but i believe it has to do with being unable to chew it into pulp.
I do have some Wendie's Chili or homemade but the Beef is ground real good and I still Chew, Chew, Chew.
I had some roast last Sunday but it went into the food processor first.
Others might help or know the exact reason.
Dew in White Pine
I wasn't told to not have the dark meat of poultry. I actually usually eat the thigh meat because it's usually more moist because of the higher fat content than the white meat. My surgeon did tell me no red meat for at least 6-8 months post op but that has to do with digestability, red meat is difficult.
I would suggest you call your surgeon's office and ask for clarification as to the reason for the poultry restrictions.
I was never told no dark meat. The white meat has less fat but that is what makes the dark meat more moist and easier for us to eat. The white is also a bit higher in protein. I'd call your surgeon's office and ask what the reason is. If they say it is because of the fat content, I'd go ahead and eat the dark. You need some fat in your diet.
Susan (AKA bilsrib)
300/135/135 - Plastics February 2008 - Dr. Lois Wagstrom
P E A C E - It does not mean to be in a place where there is no noise, trouble, or hard work. It means to be in the midst of those things and still be calm in your heart.
Hi yourself! I'm doing quite well. I must say, it's nice to see your smiling face on the board. Great pic!
Susan (AKA bilsrib)
300/135/135 - Plastics February 2008 - Dr. Lois Wagstrom
P E A C E - It does not mean to be in a place where there is no noise, trouble, or hard work. It means to be in the midst of those things and still be calm in your heart.
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