November 20, 2011

Quickie Moroccan Couscous and Vegetable

For this one, you can just use 1 1/2 to 2 cups of whatever vegetable you happen to have tat needs using or seems 'right' today, cooked just enough.  I used artichokes, trimmed and steamed for about 15 minutes.  While they were simmering away I made the couscous - possibly the easiest grain-type substance ever to prepare now I have discovered it. (Just equal weight of boiling water, dash of salt and oil, off the heat add the couscous, stir for 2 minutes and add in some butter or oil, done!) I zapped the pistachios for one second first, then just added it all together with the steaming water and some extra up to 2 litres.  It smells and feels utterly, completely fantastic. The gentle warm spicy notes, overtones of mint and earthy pistachio make for happies. :-)  I don't do wheat stuff very often, so now I can really feel what a powerful grain it is.  I used almond dukkah, but any dukkah (it's a North African spice blend full of wonderful aromatic and digestive spices) would do.



For more ordinary human eating, I'd have served these artichokes quartered on a bed of couscous, but first I'd roll them while still steaming moist in a mixture of the dukkah (maybe more) , half the pistachios, the honey (I'd use less) a teeny bit of salt and most of the mint all banged up into a crumbly fineness in a mortar and pestle (or Vitamix), pressing the lovely fragrant crunchy bits in between the layered leaf edges. Or roll my cubed, steamed (or roasted even) veg in it, if not using artichoke.  A mix of pumpkin and grilled peppers would be nice.  Garnish with the remaining pistachios and sprig of mint.  Mm.

Artichokes, medium x 4: 240 cal.
Couscous 150g (dry weight): 536 cal
Pistachios 100g: 564 cal.
EVOO 60ml: 480 cal.
Butter 30g: 223 cal.
Honey 2 Tbsp: 170 cal.
Almond dukkah 1 Tbsp: 112 cal.
Mint, fresh handful: (probably nearly no cal).

Total volume 2 litres = 8 x 250ml servings @ 290 cal each
                                OR 6 x 333.3 ml servngs @ 387.5 cal each.
1.16 cal/ml
34.8 cal/oz.

Also, it's a pretty friendly 67g protein / 116g fat / 193g carb ratio.

Now if you're really wanting to pack in the cals, I'd use something like a litre of pomegranate juice ( the ready-to-drink natural kind) or similar hi-cal red or blue-spectrum juice instead of the water and with an extra 640 cals in there it would take it to:
1.48 cal/ml
44.5 cal/oz
..... and be no thicker.



It's not quite thin enough to gravity bolus, but as usual, I'll dilute a bit just prior to serving.  Nice greenish tinge too.  Enjoy this one. <3
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November 14, 2011

Super Minestrone with Barley and Wild Rice

This is what, 5 recipes now? And everyone loves tomatoey minestrone, right?



Maybe it's because Italy has been in the news.  Maybe it's because of what was in the kitchen and garden.  I don't know.  But a minestrone like this one is a really easy slow-cooker dish that you can easily tweak and adjust and use to 'use up' small amounts of veges and beans and grains.  With the basic mirepoix (a fancy French word for celery, carrot and onion - we should probably use the Italian equivalent today, soffritto), tomato and tomato paste, beans of some kind, olive oil and oregano, you have your flavour base and you can improvise from there.  This isn't a calorie-packed dish, coming in easily around 23 cal/oz before the agave syrup (which you wouldn't add if you were eating this dish) but then again, you'd probably add parmesan and bring it back up again a bit.  It would be supremely easy to take this up to 30 cal/oz by upping the seed and nut quotient and adding a few extra hi-cal ingredients (maybe an avocado), similarly, the weight watchers will want to know that this is a very thick minestrone and would be just as flavourful with more stock in a thinner incarnation, and you can delete the nuts and seeds which would be garnish anyway, and halve the oil, which would take it down a long long way.  Here's what's in it:

Fennel bulb, large: 51cal.
Carrot 150g:  48 cal.
Sweet Potato 350g: 228 cal.
Celery 200g: 30 cal.
Onion, 1 medium: 30 cal.
Garlic, 3 cloves: 11 cal. (yes even garlic has calories)
Pearl Barley 150g: 260 cal.
Wild Cambrian Rice 100g: 365 cal.
Tomato paste 125g: 93 cal
Red kidney beans tinned 240g net: 240 cal.
Tinned tomatoes 400g net: 92 cal (can't wait til the first garden-grown ones are ready)
Green beans 125g: 36 cal.
Stock cubes, vegetable, x2: 60 cal.
EVOO 120ml: 960 cal.
Oregano
Celery leaf herb
Bay leaves
Pepper/salt
Sesame seeds 50g: 283 cal.
Pine nuts 40g: 270 cal.
Agave syrup 120ml: 360 cal.
Water.

Total volume 4 litres = 16 x 250ml servings @214 cal each
0.85 cal/ml
25.7 cal/oz

For me, I'll be adding a half-glass of kefir to it at serving time, or maybe a calorie-rich juice like beetroot and apple, so there's another 100 cal or more right there and a very comfortable volume.

I'll give instructions as if I was making it to serve you dear oral eater, for lunch.  put half the oil in a pan and sautee your mirepoix (carrot, celery, onion) along with the sliced fennel until the onion is as transparent as a lawyer's smile.  Then dump the lot in the slow cooker.  This extracts all the lovely flavours.  Dice up your sweet potato, throw that in, and add everything except the green beans, seeds, nuts and agave (you're not having that last one anyway) and add water up to about 4 litres.  Have a kettle handy for later, as you'll need to add some water as the barley and rice soak it up.  Now ignore it for a couple of hours, and enjoy the aromas.  Glance at the clock and realise that maybe 2 and a half or more hours have gone by and notice that the water level has dropped a bit.  Add in your sliced green beans and some water, back up to the four litres.  Cook another 30 minutes or so, just making sure the wild rice still has a bit of toothsome spring to it but the largest piece of sweet potato you can find is nice and tender.  Let it rest a while before serving.  This is actually important.  To serve, heat a dry frypan, then lightly toast first the pine nut then the sesame seeds until they get a nice golden brown, and sprinkle them on top of each bowl, on a float of deep-fried parsnip shavings if you want to get all restauranty-fancy.  A garlic and parmesan crouton would be terrific on the side also, or a sprinkle of freshly grated parmesan.

Us blenders, we don't bother with the sauteeing or toasting seeds etc.  One slow-cooker, two stages, done. Blend with the nuts and seeds and agave and any other things you want to add in.



Remember, all those vegetabley things can be substituted for whatever you have that needs harvesting or using up.  But the mirepoix is a must-do, OK? You could use frozen stuff.  Same with the beans, and if you want to use dried beans or legumes, then just soak for an appropriate period beforehand.  This dish is one of those kings-of-leftovers dishes, or as some chefs have been known to call them, bottom-of-the-fridge specials.  I needed to harvest fennel, and almost used some artichokes as they needed collecting too, but decided at the last minute that I'd do them separately tomorrow with some sort of grain and.....I'll work it out tomorrow.

Ciao! Enjoy!



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November 9, 2011

Sweet Potato and White Bean Mild Coconut Curry

This one was dead simple.Basically add to a pot with the oil in as you chop, in the usual order - onions, celery, sweet potato etc, get the onions nicely sweated then add everything else in and top up with water to whatever consistency you desire.  I cooked it covered on a nice medium simmer for probably 20 minutes, until the sweet potato was completely tender and luscious, but the celery and fennel still had some crunch.  Back when I ate, I often made my own curry pastes and still today I will often do my own combination of spices.  But I found this nice jar of all-natural (no nasty additives) curry paste on special and gave it a try.  A bit oily but that's OK, it smells delicious.  Why curry though?   Because the spices in curry all combine to aid digestion, and balance out the creamy coconut fats.



Originally I planned for this to have chickpeas instead of the cannelini beans, but when I got to the cupboard I discovered there were none, just the cannelinis.  Never mind.  Also, I chose the fennel because it needed harvesting from the garden so I can reclaim the space to plant out some aubergines (eggplant).  If I'd had some nice leafy greens I'd have used them instead.  I'd also have used fresh coriander over dried if I had some.  This dish would be delicious served with wilted bitter-ish greens like spinach topped with wedges of preserved lemon coated in almond dukkah sprinkles.  Or the classic Indian spinach and paneer, which would add in dairy as well.  Maybe a grain dish too, but there are plenty of carbs in this as is.  Try simple rice or maybe couscous.

A note for those with high-powered blenders too (that'll be most of us) - you don't have to cook this one at all anyway.  If you're fine with raw food (and raw sweet potato, along with fennel is remarkably digestable when Vitamized), then just tip everything straight in the blender, but perhaps delete the onion.

Onion, 1 x med:  30 cal
Sweet potato (raw weight) 450g:  300 cal
Celery 200g (about 4 stalks): 30 cal
Fennel bulb, 1 x med: 30 cal
Cannelini beans, canned, drained, 240g net: 228 cal
Coconut cream, canned, 270ml: 786 cal
Curry paste, mild yellow 60ml: 184 cal
Rice bran oil, 60ml: 520 cal
Coriander, dried, 1tsp: 0 cal
Water up to 2 litres total volume.

Total volume 2 litres = 8 x 250ml servings @263.5 cal each
1.05 cal/ml
31.6 cal/oz

Smells fantastic (the curry ones usually do) and will be super-easy on my digestive system. Sure, this recipe is pretty high in fats, but remember that most of it is from the coconut cream, and 66% of that is MCT oil which does not require digestion.  If you wanted to boost the calories in this, a very easy way would be to add in say 50g of seeds, 50g of nuts, and perhaps some blackstrap molasses, or honey, or maple, or agave syrup.  None of these would thicken the blend too much but add lots of cals.  This blend pours nicely, but will need thinning by (I estimate) 15 to 20% for serving easily with a gravity bolus.  Having no grains in, and being cooked, I don't expect it will thicken much if at all when cooled.



Hope you try this one yourself. :-)



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November 8, 2011

Millet Seed and Fruit Breakfasty thing.

I can imagine this working really nicely as a warm toasty fresh porridge, maybe with stewed apple or fresh banana instead of the mango if you're having it hot.  You'd of course only cook the millet and throw in the dried cranberries half-way to rehydrate a bit and get squishy, then just toss all the rest of the ingredients through.  I used mango today because I had two lying around.  You could also swap in any old grain.  If you used raw oats then you could do the whole thing raw as a cold muesli with cold oat milk.  Yum!



Anyway, it's a high-cal, fairly low-GI and very easy-to-make blend, at 41 cal/oz.

Millet, 1/4cup/100g uncooked weight: 356 cal
Mangos, 2 x med: 225 cal
Pepitas, 50g:  282 cal
Pistachios 50g:  282 cal
Cranberries, dried, 50g:  161 cal
Dates, fresh, 125g:  320 cal
Tahini, 20ml:  130 cal
Extra Virgin Olive Oil, 60ml:  480 cal
Agave nectar, 60ml:  180 cal
Oat milk 1 litre: 578 cal
Cardamom 1tsp: 0 cal.

Total amounts:  Protein 73g / Fat 107g / Carb 289g

Total volume 2 litres = 8 x 250ml servings @374 cal each
1.49 cal/ml
44.89 cal/oz



You could use this as a template very easily.  Just rotate around the different categories: use different nuts, seeds, dried fruit, fresh fruit, oils, and even the grain and milk substitute.  Imagine what might have a good taste/texture combo if you're going to eat some yourself.  Importantly, to lower the caloric density, you could very easily  triple the amount of millet and delete the agave nectar, adding water to make 3 litres and giving then 35 cal/oz.  This would bring the carb ratio down a bit also, but note that all these ingredients bar the mango are very low-GI so this blend shouldn't cause a 'sugar spike'.

As it turned out, the only things not organic in this blend were the cranberries and cardamom, which was nice but of course not necessary.  I'd never used millet before, and the internet told me that it's best to toast it lightly in the saucepan until it starts to smell all delicious; this brings out the deeper nuttier flavour.  Then add in 3 times the volume of water as  millet, boil, simmer covered for maybe 10 or 15 mins.  This gives you nicely fluffy al dente millet but if you were making a porridge to eat you'd add water in as it cooked and stir it on the way a bit.  I blended the hard stuff for a second or two (literally) first then just plopped everything in and blended for a minute.  Done.

It's cooling right now so I've not had any yet.  Smells pretty nice, with the tahini probably the dominant note. Looking at it just now, I have to say it's surprisingly thin and I'm not expecting it will thicken too much more in the fridge.  As thin as a nice crepe batter perhaps.  That's the thing about using a few hi-cal ingredients of course.  That 100g of nuts and seeds, which is easily less than half a cup, that splash of agave and olive oil and the dates, really give it bang for your buck.  Easily digestible too I should think judging by experience.  I have eaten millet previously, just never cooked with it.

Enjoy!  I shall go and have some now.......
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November 4, 2011

Artichoke and Red Kidney Beans with Fennel and Tomato

Alrighty, as promised, another recipe calculation.  I'll admit that this time because I was already thinking about writing this that I had a little more focus on 'guessing out' the calories to get close to my general goal of 30cal/oz.  25% either way would be fine for me really.  Most meals I add kefir or in summer sometimes juice to dilute just before serving so there's usually extra, which in my case is no bad thing.

But I also tried to think of it as food.  The Hare Krisna religion has food very much in a place at the centre, treating it as a spiritual sacrament as well as bodily nourishment.  As an interesting aside, as well as being lacto-vegetarian, their diet does not contain onion, garlic, or any related plants.  They are viewed as medicine and not food.  What impressed me the most about their food practice is that they cook with a sense of joy and thankfulness, and always prayerfully offer the first bite to Godhead.  They make food that they'd be pleased to plate up for God in other words, and I think that's a great way to approach our nutrition.



So naturally, I am often drawn towards making something that would taste good too.  Or maybe it's just overcompensation because I can't even taste, let alone eat.  Anyway, before the last-minute addition of the agave syrup and walnuts (I'd leave the pine nuts in. Hmm, maybe the walnuts too, but then you'd probably go with grilled goat's cheese on top as well......) this would have been a nice dish.

Artichokes, trimmed, x 4:  240 cal
Fennel bulbs, medium x 2:  78 cal
Red Kidney Beans (tinned organic, net weight) 240g:  240 cal
Tomatos, (tinned organic) 400g:  76 cal
Pine Nuts 40g:  270 cal
Extra Virgin Olive Oil 4T:  181 cal
Balsamic Vinegar 1T: 36 cal
Walnuts 50g: 348 cal
Agave syrup 100ml: 300 cal
Oat milk, organic, 1L: 580 cal
Cous cous cooked (dry weight) 100g: 341 cal
braising water added to thin for blending also

Total volume2.25 litres = 9 x 250 ml servings @298 cals each
1.19 cal/ml
35 cal/fl oz.

I cooked it as if for plating up, as it seemed right to do that.  I simply braised the trimmed artichoke quarters and sliced fennel in a little water for maybe 5 or 10 minutes (they were both fresh from the garden 5 minutes before), drained the water, keeping it for blending later, then added in the tomatoes, kidney beans, balsamic, some olive oil and just simmered it all for a few minutes.  If I were then to cook for eating people I'd reduce it a bit more and add in some tomato paste too I think.  I'd serve with nicely fluffed couscous (I'd have cooked a lot more though obviously) and the pine nuts scattered on top after being lightly toasted.  Crumble feta over as well, or arrange in a shallow casserole dish with strips of goat's cheese kervella on top and grill until the cheese browns slightly.   But since I was blending I just put the whole lot in the blender with the cooked couscous and wound it up to speed.  it's a pretty faded dusty pinkish red colour, and smells lovely.

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November 1, 2011

Rice 'n' Mango blend.

UPDATE: Edit at the bottom with nutritional calculations also.

I'm going to try and start measuring and calculating some blends for a while.  I'll share the results here, for your interest.  Don't forget you can submit recipes of your own, either as a comment, or email me and then I'll pop them up in the recipes section for all to see.



So here's today's blend; it's a super-simple one, some of my blends can have easily triple the ingredients in them.  Simple to make too.  Cook the rice, while that's happening or resting zip the pepitas  a couple of pulses on high (like, 2 half-second blitzes) and throw in the rest.  Assemble. Blend!

Medium-grain cooked white rice 250g (uncooked weight):  875 Cal
Pepitas (pumpkin seeds kernels) 50g:  282 cal
Kiwi fruit x 5: 250 cal
Large mango x 2: 270 cal
Coconut cream 270ml:  786 cal
Cranberry juice 750ml:  593 cal
Pepper, cardamom, water.  Ingredients organic except for kiwi, mango, cardamom.

Total volume 2.5 litres, = 10x250ml servings @302 cals each.
1.21 cal/ml
36 cal/fl oz

Right now I've just done a basic calorie count.  I aim to next use one of the online tools available to see how it comes out, and give an indication of the carb/protein/fat ratio etc.

This blend is going to be very low protein, you can tell at a glance, and a little bit high in fat with that coconut cream.  But for me the coconut oil is not a real issue even though I have to be very careful with fats (I have almost no gallbladder).  I suspect that's because it's a MCT oil so is absorbed by the small intestine rather than digested by bile action in the stomach.  But it's a blend I'll alternate with a much higher-protein blend, so over time it evens out.  Personally I like the ideas from many old, healthy cultures, that protein is something you need to rest from in your diet, so I'm happy to have meals minus a major protein source.  That said, there will be some in the pepitas and rice.  The idea of this blend is as a light sort of breakfast or mid-afternoon blend, like one might eat a grain and fruit for breakfast for example.  It's a nice thing to pair rice which can be a little 'cloggy' in a digestive sense with a digestive promoters mango, cardamom and pepper, and oil to keep things slippery as well.  My last rice bland also had mango and kiwi, but I used dates, almonds, rice bran oil and agave syrup. Mangos are just coming into full season now, so that was the inspiration.  Often I will just pick intuitively a fresh ingredient that is ready in the garden or is ripe in the shop as a basis to build a blend on.



Consistency-wise, it will not quite gravity bolus, but adding 25-50ml of water just prior to feeding would make it run fine, nice and slowly.  Instead of that, I'll mainly dilute with kefir, which is not quite as thin as water, being made from milk anyway, and I'd use around 100 mls of that or more, depending on how hungry I feel.

Seeing as how I've just been guessing my blends the last couple of years, this will be an interesting exercise!

EDIT: I've run the recipe through the sparkpeople calculator.  It was tricky as I had to go on trust with thing like brand of cranberry juice and they only had coconut milk, not cream (but I compared the tins of each in my pantry and got a good ratio, the only difference between the two is water added).  Here it is, a little different from my calcs but close enough for jazz, as they say.  I'm going to try the nutritiondata site next, and see if I can make it more user-friendly.

These figures are per 250ml serving (kefir not included); vitamin and mineral figures are shown as percentage of RDI.


 Calories328.8
  Total Fat15.9 g
     Saturated Fat13.1 g
     Polyunsaturated Fat0.8 g
     Monounsaturated Fat1.0 g
  Cholesterol0.0 mg
  Sodium42.3 mg
  Potassium441.4 mg
  Total Carbohydrate45.9 g
     Dietary Fiber2.5 g
     Sugars17.0 g
  Protein4.3 g
  Vitamin A8.1 %
  Vitamin B-120.0 %
  Vitamin B-68.0 %
  Vitamin C141.9 %
  Vitamin D0.0 %
  Vitamin E4.8 %
  Calcium3.5 %
  Copper16.9 %
  Folate16.3 %
  Iron20.0 %
  Magnesium17.6 %
  Manganese46.1 %
  Niacin9.8 %
  Pantothenic Acid    4.5 %
  Phosphorus    11.5 %
  Riboflavin3.8 %
  Selenium6.7 %
  Thiamin10.0 %
  Zinc8.5 %

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August 28, 2011

5 Reasons people get so worked up about BD.

On our Facebook page recently, a member posted something about being concerned with the language used around BD sometimes, about the fervency with which some people talk about it as "the best", and in a corollary fashion how formula (the canned varieties) gets demonized as somehow almost - if not downright - evil.

She's right, some of the language in the BD community can be a tad extreme, and I have often felt uneasy reading the odd comment or post too.  It's worth looking into a little more deeply though, to explore where this sort of stridency might come from.

Back in the early days of my personal tube feeding journey, there really were not many resources online directly related to feeding tubes, less so to using actual food, or a 'blenderized diet' as we often say.  I recall hesitating slightly to join a particular group of people, because some of the comments and language going on did indeed have just the faintest flavour of a cult thing going on.  Worship of a deity-like machine called a Vitamix, and fervent praise of the benefits of things like flaxseed oil, for example.  Also the occasional almost hate-post regards the evils of canned formula and the supposed 'complete nutrition' provided by high fructose corn syrup, isolated whey protein, synthetic fat and a smattering of synthetic vitamins and minerals in a can.  But it was only a tiny background flavour, so I jumped in.  Things have certainly grown and changed a lot since then, but the evangelical streak in some people remains.  There's a lot to like about that, but that territory comes with a need for caution too, as we'll discuss.

Here are some of the main reasons people get so worked up about BD:



1) Because it's a 'eureka!' moment.
So many people come to BD after a long journey of frustration and struggle with tube feeding.  First there's whatever necessitated getting a feeding tube in the first place, the trauma of placement, the loss of mealtimes or more 'normal' feeding as part of the daily routine and then in so many cases the inadequacy or intolerance of commercial enteral formulas.  When someone makes the BD discovery and takes their first steps, and improvement at all is like a miraculous godsend - finally something is giving hope!  And of course, it all makes perfect common sense to you once you see for yourself the positive changes and read the stories of others, and get across some basic truths that most doctors and dietitians still won't acknowledge about fundamental health and nutrition - that we were designed for food, and using an alternative esophagus does not have to stand in the way of that.

2) Because it's such a relief.
When BD works, and improvements are seen, it's like a light switching on in the tunnel.  Plus, so many people take their first steps in a supportive environment now, via online forums, Facebook groups, sites like this, and rarely but ever-increasingly with the help of a nutritionist or dietitian.  People no longer feel so alone and medicalized about the whole process of feeding themselves or their loved one.  The BD club is inclusive, for the most part.

3) Because people want to share good things, and 'give back'.
When something great changes in your life and it comes with the help of a supportive community - a new group of friends - then the urge to help others out, to give back, comes very strongly to some.  It can be a way of further bonding with what for many is a whole new way of being, a door that opened on to an entirely new relationship with the very stuff of life, food, and the gratitude some people feel is truly deep and lovely.  No wonder they gush a bit.

4) Because there really is an opposition out there.
When you've come to BD via a route other than a suggestion from the doctor or dietitian, when you were not made aware at first point-of-call that food was still an option, you realize pretty quickly why that is.  Because there really is a lot of ignorance and flat-out opposition out there.  There is resistance not just from overly-cautious medical thinking (eg "formula is 'complete' and sterile and food can get nasty and contaminated and we can't control what you're getting"), not just from natural conservatism (eg "we've been prescribing formula for years now and we know it's safe and believe it's well-tolerated"), but from subtle commercial pressures also.  Remember you can sell formula, and in that sense it's just like any pharmaceutical product.  It's promoted to the medicos, and incentives are given to recommend X or Y formula.  And some people really rail against systematised rigidity of thinking and inflexibility of practice.  Feel angry about the medical profession's tendency to operate as a controlling authority in people's lives rather than an agency of empowering patients and carers in ways that create a focus on health and wellbeing of the whole person.  And thus, get a bit feisty.

5) There's no more ardent an evangelist than a recent convert.
For some people, the whole BD journey and life-change takes on an almost spiritual significance in their lives.  It is true and fair to say that it has improved the lives of countless people beyond measure.  The actual evidence is overwhelming, both anecdotal and now more and more surveys, studies and scientific papers are showing all manner of benefits of a blended diet made of real food for tube-fed children and adults alike, yet our community feels still like it's a fringe on the edge of the tubefeeding world.  Like there's a whole oppressive weight of ignorance and needless formula dependency and consequent possible ill-health outcomes out there, and this always makes for a feeling of closeness and heightens the emotional strength of those involved in a 'cause'.  So people evangelise, proselytize - spread the word.

Newbies to the BD concept are often understandably cautious, usually traumatized, vulnerable and in great need of help, support and something that makes a positive difference in their lives.  All of us advocating for BD really need to show care in how those seeking such help are made to feel when they see over-the-top expostulations about the evils of formula.  We know that formula has been the root of so many problems for so many tubies; we know that it has actually damaged the health of unknown numbers of kids and adults, but equally we know that this is not always the case and that for many people, formula is just fine, tolerated well, and can be in some cases the ONLY thing tolerated.

The last thing you want to do is badly judge someone who finds that commercial formula is a good fit for them, and does not seem to be any problem whatsoever.  That is not helpful at all.  Remember always that your experience will never match anyone else's about anything, ever.

I believe that canned formula will never make for a complete and proper diet - but I still use it myself, because I also have a great percentage of my intake as BD, and this works well for me.  I have no problem extolling the virtues of blended food as great nutrition for tubies, and have only praise and respect to offer those who feel the same, but it's wise to keep in mind that even though the medical establishment (generalizing outrageously here, but it's pretty close to the truth) is set up against BD, they are not our enemy - nor is canned formula, and those who use it are not just the 'unsaved' yet to be dragged kicking and screaming into your version of common sense and right-thinking.

Let's be loving in the way we do it.  I know most of us are, most of the time, but it does our cause no end of harm, and hurts others who are in vulnerable places, when we go too far.  As in all things, gently is usually best.

In my opinion.


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