Using Molecular Gastronomy for Dysphagia Recipes

Using Molecular Gastronomy for Dysphagia Recipes

This post explores the possibility of using Molecular Gastronomy for Dysphagia Recipes to improve the lives of people with dementia, Parksinson’s disease, ALS, cancer, and other medical conditions that make it difficult for them to eat.

Over the past few years, I’ve developed an interest in molecular gastronomy and the implications it might have for helping people with dysphagia enjoy eating. I’ve cooked for people undergoing cancer treament, Parkinson’s disease, and ALS (Lou Gehrig’s disease), all of whom have had difficulty eating due to their illnesses, and seen how the pleasure of eating has been taken away from them.

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