Saliva

Hi try a tiny sip ,of a warm drink before eating then if need be another to wash it down. It worked for me. I drink herbal tea so the tastes were always different but the warmth helped the food go down.
 Chicken breast took years for me but chicken thigh or leg much easier I can’t do spicy but that me most can eventually. I found slow cooked lamb in slow cooker easier.

Sweet potato mash as opposed to potato mash. A rare steak over a hamburger. Banana weee may go to fruit alongside melon and mango. Smashed avocado on well buttered toast with a poached egg. I found thinking outside the box helped me Min e I used to get butcher ti double mince intro start with ready made lasagna weee easier that home made. Cheap white bread easier than my home baked sour dough. 

Home made soup I still have most days at lunchtime. 

18;weeks is still very very early in recovery aim  for 6 months to a year. 

Hazel 

Hi Mark

I think you are doing very well. 18 weeks is very early days in terms of recovery. Try to focus on what you can eat and not what you can't and take baby steps. If you try something that does not work for you, try again few weeks later. It took me a year before I could eat bananas...I am 2.5 years since the end of my treatment and meat is not something that I enjoy, too dry and not really tasty anymore ( I used to love steaks!)  however I can have fish and seafood which I love.  My mouth is still very dry but it has improved a bit as I no longer need sips of water during the night or coconut oil which I used for quite a while. No doubt you will slowly be able to eat a broader range of food but it takes time. Think of what your body has had to go through ! Patience is the key. 

Keep it up. You are doing extremely well. 

Take care.

Fab1

A good milky coffee or tea can be a saliva replacement at meal times.  Just watch the tea as the tannin also reduces saliva so a bit of a double edged sword.  I find a real ale also works well.  Basically anything that is thicker than water works for me.

My consultant said to me a few months ago whilst discussing the "dryness" of meats to introduce milk or cream into the cooking - that really does help moisten the meat fibers inside the joint.  Clearly does not work for something like roast beef, but stews etc it is perfect for.

I think you are doing really well at this stage. Keep experimenting with foods and remember little and often is a good way to regard eating.