What I am not sure about is how to get the message out about this book to those that need it.

I’ll be honest, I don’t know who needs it more - it might be other patients like me, their care givers, their clinicians - friends, family all of the above.

I feel so deeply and strongly attuned to this information getting the air play it needs.

There is so little out there to help people “Running the Gauntlet” of head and neck cancer treatment. I use that term to describe the process and then what happens ?

It is …

* linguistically correct

* metaphorically precise

* emotionally honest

I hope you find the book the same.

I can’t read it without it evoking such strong emotion in me. I take that as a good sign on this World Cancer Day 2026.

You can get your copy here or you can mosey on over here to Amazon

Eat Well.

The book will be available on my website and Amazon - likely (realistically) just before or just after Christmas - I will let you know. 🍾

Here’s what it is ALL about …

GULP. is a practical and insightful guide designed to help people navigate the physical, emotional, and social challenges of eating after dysphagia or related feeding difficulties. The book’s core purpose is to provide both patients and caregivers with structured guidance, actionable strategies, and lived-experience insights that clinical care alone often cannot address.

The book is written for individuals recovering from head and neck cancer, radiation therapy, or other conditions affecting swallowing, as well as their caregivers, family members, and healthcare professionals seeking a patient-centred perspective.

Central themes include rebuilding confidence around food, reclaiming social participation, understanding the physiological and psychological aspects of dysphagia, and integrating practical, evidence-informed strategies into daily life. Readers are introduced to the Back At The Table (BATT) Framework, a structured approach to recovery that emphasizes attention to mind, body, nutrition, and social connection. Key takeaways include the importance of embracing failure as part of progress, the role of social and emotional nourishment, and the value of personalised, step-by-step approaches to regaining independence.

The book is organised into chapters and series that guide readers progressively: understanding the impact of feeding challenges, practical strategies for home and social eating, culinary exploration, and integrating life skills. Modules include personal stories, real-world examples, exercises, and illustrative frameworks, making complex concepts tangible and relatable.

Distinctive elements include first-person narratives, reflective insights from personal journeys such as the Camino, practical exercises, and applied frameworks like BATT and IDDSI.

By reading GULP., readers gain the confidence, knowledge, and practical tools to rebuild their relationship with food, navigate social settings, and restore a sense of agency and enjoyment in daily life, transforming eating from a source of anxiety to a pathway for connection, resilience, and well-being.

Eat Well - Merry Christmas 🎄

I know many of you reading here are not HNC patients or recipients of treatment.

I created these PEG tube videos because I knew at some point they would help someone else with their journey.

I had no idea what to do nor how to live with my PEG tube.

Small things like tucking it in my bra, what to do when the end broke off and was told and I quote “that’s because you are using it too much” …

I mean really? - I’ll omit the expletive I used after I left the clinic.

Do you think they were joking? No - they were not, and it wasn’t until I threatened to go to the local hardware and replace the plug myself did someone actually go an do something about it.

Monty Python indeed.

“Tis but a scratch!”

“No it isn’t!, I have had worse”

Except of course I hadn’t, and the comedy continued.

My point is - if you are going through this now, or about to - there’s a lot you have to learn.

Ask questions.

How, why and what if - unless someone is a specialist in tube feeding, tube care or is the Black Knight of PEG tube feeding, there’s a high chance they don’t know.

In Monty Python and the Holy Grail, that “’Tis but a scratch!” scene happens when King Arthur encounters the Black Knight, a lone, overconfident guard blocking a bridge. Arthur defeats him easily, slicing off one limb after another, but the Knight refuses to admit defeat. Even with no arms or legs left, he’s still yelling, “Come back here and take what’s coming to you! I’ll bite your legs off!” - that sounds pretty much how I managed this whole PEG process.

The whole bit is a brilliant parody of blind heroism, macho pride, and British stoicism, that absurd determination to “keep calm and carry on” long past the point of reason.

So when someone says “’Tis but a scratch,” it’s become shorthand for downplaying something serious often as dark humour, or as a badge of stubborn resilience.

Sounds like me.

Eat Well. x

Continue exploring Everyday Life

* Being Understood Is Everything

* Time for a Cuppa and A Cry

* Everyday Life with Dysphagia and Life After Treatment

GAG.| eating life is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I flew up to Brisbane to present at the inaugural Australian IDDSI conference as a guest speaker. IDDSI stands for International Dysphagia Diet Standardisation Initiative and it refers to texture modified food for people with swallowing difficulties.

I asked one the members of our reference committee to nurse my iPhone tripod and just ensure it captured me presenting - mostly because I wanted to hear how many um’s i said .. quite a few.

Just a bit of housekeeping to put this in context. The woman introducing me is Dr Lisa Sossen APD, PhD who aside from keeping me fed whilst away via Textured Concept Foods - is a Dietitian who works mainly in the aged care field. Lisa is the founder of Lisa Sossen & Associates and also specialises in cancer nutrition.

It was an emotional introduction and it took me by surprise and then it hit me as I started to present.

This is just a snippet and I have the full recording which (despite my nerves and dry mouth) I managed to get it out in the allotted 20 minutes!

My book GULP. Taking a seat back at the table after head and neck cancer was not ready for this presentation despite my best efforts and it will be finalised this week.

Shoutout to Precise - they have some Mango Jelly in a tub I have now a new craving for and it’s packed with protein and will make brilliant future hiking snacks.

Super special thanks to Julie Cichero and Peter Lam founders of IDDSI and all round good humans.

If you would like to view the whole presentation leave a comment below and I’ll send you the private link. Only to my subscribers here at GAG.| eating life.

Eat Well.

You can find the book launch details by signing up here - it will be available on Amazon and my Payhip Store - by October 2025.

At the heart of GULP is the Mind Food Body System - the practical framework designed to help individuals eat safely and live socially after head and neck cancer. But behind the system lies a deeper philosophy: the Commensality Comeback. This model represents the emotional and social restoration that occurs when eating becomes more than nutrition-it becomes connection. GULP brings them together, offering both the strategy and the soul to navigate life after radiated dysphagia.

* GULP = the full package

* Mind Food Body = the “how” (system/process)

* Commensality Comeback = the “why” (philosophy/purpose)

I developed the Mind Food Body System based on my own experience recovering from head and neck cancer and learning to eat again after a PEG tube. During that time, I noticed significant gaps- especially in how information was shared between patients, carers, and the clinical team. This system was created to close those gaps with a practical, structured approach that supports safer eating and better communication.

The Commensality Comeback isn’t a concept I invented-it’s the bigger picture. It reflects the return to shared meals and social eating after medical treatment. GULP supports that comeback by combining the system with easy-to-use tools.

Here’s how it all fits together:

* Philosophy – The Commensality ComebackA shift toward restoring shared meals and connection after treatment

* System – The Mind Food Body SystemA practical framework to guide patients and clinicians through the return to oral eating

* Tools – GULPA set of resources (book, app, and toolkit) to support learning, planning, and implementation

GULP. Is my story, my challenges and how I went about creating my best food life and new life having had a PEG tube for 15 months. It is intended as a story but an educational story, built with layers of experience in food, cooking, hiking, strategy and an unwavering belief in oneself.

It’s all designed and created to ensure that you..

Eat Well.

I wanted to read stories from people who had a clue.

I wanted to get some sort of idea about what it was I was going through and what others had experienced.

I didn’t want to get unsolicited advice from a thousand people on social media about the dodgy looking ulcer on their tongue.

Not helpful, non of it.

…and so GAG.| eating life was born.

This is a documented life journal told in story format of my setbacks and comebacks after surviving head and neck cancer.

Now I am a writer and international hiker.

A story teller and still, after everything a foodie at heart.

May it provide the inspiration and clarity you need.

Eat Well.

There are people who actually do their PhD’s in this so I’ll leave the details to them.

I guess the nuance of what I write is now based on “survivorship” and as I have documented my journey from day 1 - it’s becomes a useful resource, for not only me but those that unfortunately are coming up the rear of which there are many.

This next stage is where I need your help. Your thoughts, comments and ideas publicly written if possible, that way it doesn’t just become because “I said”.

You know what I mean, so if you can make a comment here on Substack, Linkedin, social media or even just send me an email - and being comfortable with me using your words in the public arena is all super helpful.

Please share this publication - it helps get the message out there …

Becoming a paid subscriber also super helpful. 😉

GAG.| eating life is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Eat Well.

Two such items arrived this past week via a flustered delivery driver.

I know both givers, one quite well the other I have spoken only via the telephone and only ever on a professional footing. The trouble I face is I look as though not much has happened to me, although if you peer closely you can see the tell tale signs of radiotherapy, the neck dissection, that ever so slightly drawn look only head and neck cancer patients have, that sort of landed fish look.

Crooked teeth (my once prized possession unbanded) so unless you listen oh so carefully to my speech, or happen to be in the sneeze zone of sharing a meal, you’d likely not know what I have been through.

So you can forgive the uninitiated when they send you a full box of Charlesworth mixed nuts as a Christmas thank you gift.

I know, I know it’s the thought that counts, but I am (and say this with hand on heart) really surprised anyone gifts food of any description in this day and age when every second person seems to have allergies to gluten, peanuts, avocado, fruit, vegetables, Mariah Carey you name it.

Don’t get me started on school canteens and the fact that one is allergic to peanuts we all are allergic to peanuts rhetoric.

I think the giving of food to anyone in the head and neck space is a very bold move.

I recall back when I was still navigating my PEG and trying to work out how to actually eat real food when someone (who absolutely should have known better) presented me with a bottle of sweet dessert sauce. My guess in their thinking was “it’s a sauce” “it has no bits” - “it’s … add in the reasoning and the seasoning”.

I opened it with trepidation and sure enough, whatever was in it made my sinuses swell up and burn my mouth and throat to within an inch of its life. That bottle stayed open in my fridge for the next 18 months and only then I could manage to consume it.

Anything that lasts that long (I don’t do expiration dates - Brie, Camembert, Mariah Carey point in case, are always better after their due date) I am always dubious about, but when you can’t eat or swallow a thing you tend to ignore the obvious red flags.

Here’s a list of what I think is pretty safe in the head and neck cancer gift giving space.

* A cotton Japanese Handkerchief (male or female) those things are big beautiful and soft and make excellent stylish wipes.

* Vitamin E Laden moisturiser / cream with aloe vera - I use Tri -Natural Products

* An enriched lip moisturiser with SPF 50 - great for those small spots in the corner of your mouth (angular cheilitis)

* A Spotify / Audible audio subscription

* A meditation app like - WAKE UP/Head Space

* Scented Candle

* A linen tea towel - a nice one that grown ups have

* Buff (head cover - for sensitive ears)

* An experience - insert zoo / museum / game to attend / race track / lap around a circuit

* A travel gift card (that might be a me thing 😉)

* Warm gloves (again male / female)

* A tray of mangoes if you feel the need to do food or insert “avocado “ pending the point above

* A good water bottle or drinking vessel with the correct opening for drinking

Anyway you get my drift. A quick list off the top of my head to get you thinking.

I arrived home after 6 weeks walking to two very fat cats, but otherwise a very dishevelled house. My favourite Japanese lacquered spoon (gone), my Nutrifleur toothpaste (all used), pots, pans and lids just shoved wherever and not in sets. Mouldy towels, unwashed dishes, a dead garden - shall I go on? Still, the cats were happy.

The one thing that they did leave for me was a huge (and likely very expensive) food hamper, the contents of which I could not eat… none of it - I could just manage the Pukka caffeine free tea bags. It contained the following items :-

* Bag of mixed nuts - No

* Tin of Cadbury Favourites (Chocolates for my non Aussie readers) - No

( FYI - cheap chocolate burns like the all get out and is in no way pleasant to consume) if you are a Chocolate person I do eat dark Haighs at 70% cocoa but that’s taken me years to get to that point and even then it is hit and miss.

* Some slab of indescribable salted Caramel Rocky Road - No

* Chocolate dipped Almonds - Double No

* Trail Mix - for the love of all things spicy - No

I would have prefered they put the money toward a house cleaner, there you go, what an idea, maybe a gift certificate of a clean house.

My point is - know thy market, dont think because its soft, runny, smooth it will work - it likely won’t unless you know the person really really well.

Because a gift received that completely alienates you as a human is not fulfilling its intended purpose. You can forgive those that simply don’t know, but when something is explained in agonising detail and still ignored, you have to question the sincerity of the trail mix.

Eat Well.

Enjoy this post ?

You can share it and help more people and caregivers … thanks 💜

My Google Translated Elevator Pitch …

Side effects of head and neck cancer treatment means I have trouble swallowing food & drink.

It’s happening.

I am about to navigate 6 weeks of eating on the hoof, away from my kitchen and most importantly, away from my country of origin. I am travelling half way around the world to walk across the Pyrenees and Spain. The Camino Frances

I have experience of course, two previous Caminos under my belt, my very first Camino hand selected based on the food alone. The Portuguese Coastal way, think soft fleshed fish, BBQ vegetables and soup instead of crusty bread, cheese and meat, like ham & bacon. The perfect bacon I had all but given up on, presented itself on the buffet at the hotel I first stayed in Porto. Unlike failed attempts to eat “bacon” in Australia, it was soft, flavourful and seem to disintegrate on impact. I put it down to the pig, the way it was raised, my attempts in Australia was akin to chewing shards of glass, little joy in any of that.

That was the plan, it worked well and I ate fish soup, a lot of garlic bread and plenty of beautiful fresh fish with steamed potato and sometimes mayonnaise. I had a lot of stunning coffee (cafe branco) and pastries filled with sweet custards dusted with icing sugar. I consumed tuna and fish pastries and quite unexpectedly I did not choke, sneeze or gag much, if at all. The pastries had enough fat to slide and if and when they caught, I had coffee and or water on hand. Stunning pocket sized morsels that kept me going kilometre after gruelling kilometre.

I chose the Portuguese coastal way as my first Camino for no other reason than my expectation of the food on offer. It turned out that I could manage quite a variety of food, including some breads, some cold meats and definitely the beer and the Portuguese wine - mental note to self, don’t talk yourself into not being able to eat something.

I talk about the food here to some length in takes you to my You Tube channel.

Eating in Portugal go to time stamp 3 mins where I speak directly to thoughts as to why I could manage something like bacon in Portugal but as to why it varied between establishments.

I also love the ocean and the two combined made an ideal active holiday for me. The first one since head and neck cancer treatment and my first in Europe. I spent the majority and most of my adult life in Australia and South East Asia, so to experience Europe in Portugal whilst walking a spiritual path was the perfect introduction for me.

In Portugal I noticed olive oil was served with most things, little acoutrement packages of oil, mayonnaise, mustard, sauce - every where I went that meant I could add a little moisture to food that I sampled. I was surprised with what I could manage and as my confidence grew walking, so did my food repertoire.

The only meal I had which caused me some problems was smoked salmon and avocado in Lisbon. I carefully selected what I thought I could manage off the menu but it came smothered in a seeds and the avocado was too unripe for me to manage.

I couldn’t chew it, break it down nor swallow it easily, it also came with lettuce and we all know how that turns out.

I went hungry that night and there was no kettle in my room so I couldn’t prepare a cup of soup or a cup of tea. Be aware, Spain and Portugal don’t as a rule have kettles in rooms so preparing soup in a cup or noodles when desperate was not possible.

Spain - what’s next.

I am excited and filled with anticipation as to how Spain will unfold. I am only in France for a few days and I suspect that will be a different culinary experience again.

My first two Caminos gave me an enormous amount of food confidence, food confidence I had not realised had been eroded from many months of Peg tube feeding, my relationship with food had changed dramatically and the process of walking and eating became symbiotic and the process to which my new life began.

I don’t panic about what I can eat, I know that there will always be something I can manage even if I can’t communicate internal radiated fibroids in Portuguese or Spanish but what I can say is this …

Los efectos secundarios del tratamiento del cáncer de cabeza y cuello significan que tengo problemas para tragar alimentos y bebidas.

Translated means

Side effects of head and neck cancer treatment means I have trouble swallowing food & drink.

What Spain will provide is part of my food learning journey, I will not pack any additional preconceived food fears, I will pack healthy optimism and the knowledge that I must try to eat at least 3000 calories a day to compensate the 25-30 kms of walking. I know there is considerable amounts of meat available and often selecting any vegetarian options are just easier from a dental hygiene (ORN) and time perspective (eating with others).

I have lost weight on previous Caminos and chocolate, Portuguese custard tarts (Pastel de nata) and wine became a staple in my daily eating and main calories (mostly empty calories) so I try to maintain weight and energy with eggs, potato (frittata), dairy, yoghurt, butter, oil, soups, fish and orange juice. Fruit and salad is always challenging, I miss fresh fruit and things like berries, apples and melon are very challenging for me. Hotel buffets come into their own here and being able to choose across a selection is often the best way to start the day.

Hotels don’t take kindly to pilgrims stocking up their daily meals at their breakfast buffet which I totally appreciate and understand, I have in the past explained my situation and offered to pay for additional food (cheese slices, small tubs of fruit yoghurt, bread rolls I know I can eat, bananas, sauce, mayonnaise satchets) and put these in a clip lock snack bag for the day’s walking. I do lament the almond cake which is often served with coffee, I don’t bother for I know that will be like trying to mix a bag of cement powder with an eye dropper of water.

Mental and Emotional Preparation

As I draw closer to my departure date, I start the mental preparation of the journey. The practical packing, booking and payment processes have been done, now is the time to run through the trip and set myself up for success.

Sometimes the biggest challenge food wise is the flights over (from Australia it can be up to forty hours if not days to get to the destination) and airports in my experience often pose the biggest food challenge. I am prepared with snacks in my carry on luggage I purchased in Australia, teabags and of course dark chocolate.

On international flights I have tried pre ordering Halal, vegetarian and all sorts of special food. For me just sticking to the routine in flight meals often prove to be most successful. Dysphagia is not recognised by airlines as a ‘special needs’ meal and often to compensate for blandness of vegetarian meals it will be over seasoned with something that will make me cough, choke or sneeze.

Always carry your own extra water and I have learnt a nice cotton hanky for such occasions.

I am determined to pave a better food path and better life for people suffering the side effects of head and neck cancer treatment. I hope you come on the journey with me.

Want to find out how I started eating again after PEG Tube feeding for 15 months?

The Complete Guide and how I started that long journey can be found at Gum Road.

You can have a look here

Eat Well.

GAG.| eating life is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

I started making my own “ice cream” with just frozen bananas and that with some seeded strawberry puree is the bomb.

You’d think this would be relatively easy to eat in public and it was, except I was sitting in my car and not having to talk to anyone. I avoid eating in public quite a bit now unless I absolutely have to. In part because I can’t tolerate having food stuck to my teeth and or gums and I get so tired trying to eat, converse, keep myself looking like an adult and managing dental hygiene. It all just has too many moving parts.

Today, quite uncharacteristically I bought an ice cream (its dead of winter here) and ate it in the carpark whilst I waited for my meeting. Cones made of wafer are pretty good as I still can’t tolerate wooden sticks in my mouth.

Nope, can’t stand the ‘feel’ of them any more, I often tell my surgeon when he’s giving me an endoscopy and checking my throat - please rinse that wooden tongue depressor under running water before putting it any where near my mouth.

Wooden cutlery / bamboo cutlery I’ll have none of it thank you very much.

Airlines and on board cutlery is my next challenge.

Eat Well.

This will be my third hike in Europe in as many years. This will be the longest one yet.

The Camino Frances which will test my food confidence and my early ORN just enough to make it really annoying.

I have a fundraiser with Head and Neck Cancer Australia so If you can afford to, please consider donating which will motivate me to continue to train and bring you updates.

I’ll be honest I am still working out how I am going to record this trip but if you feel as though you want to know more about my hiking life - I have a You Tube channel which I created to document my hikes for my personal record and enjoyment.

Copy eat and travel write

Other hikes about food confidence can be found here and living in Vietnam when it all went horribly wrong here

or my first Camino Portuguese here

I plan on writing and sketching this hike in memory of my artist mother, Moira McClaren.

I am taking her sketching pencils so that a little bit of her comes with me, mum loved Spain and she and dad never had a chance to go back so I am making up lost time and opportunities.

More to follow.

Eat Well.

Soup.

It’s a noun but one I use as a verb and an adjective. Rightly or wrongly.

I am working on improving my gut biome.

There’s nothing glamorous about gut biome for most people, but for me it’s a fascinating and challenging view on food we don’t often consider, and now for me one that requires extra special attention given my inability to eat most fresh fruit, berries, salad, seeds and nuts without some serious culinary intervention.

Post head and neck cancer treatment (aka radiotherapy) sometimes I can eat that, but on other days, those ending with a “y”, I can’t.

Or one week I am absolutely fine with a certain soup, the next week not so much. It makes it incredibly hard to meal plan and prep in advance. So improving gut biome has been challenging.

Radiotherapy and the alterations it leaves to a “functioning swallow”

I have had stages of difficulty of swallowing from the start to current day. I had a PEG tube inserted before I left hospital following radiotherapy, surgery and the nuance of swallowing was lost on me for the first 15 months, that is the nuance of texture, melt point, grip, slide and inhale risk. The things we learn.

Cancer booklets on suggested food items available way back when, unhelpful in their suggested trail mix to keep protein levels up, baked beans on muffins (skin issue let alone the “muffin” issue) keep snacks in the car - ridiculous to think that any HNC patient was going to eat in the car. Five years on I have never eaten a snack in the car, I now, where possible plan phone calls around eating, meetings around eating and any face to face encounters around not only what I eat but my proximity to a mirror, bathroom and my water pikster.

Back to the beans in question.

In my quest to improve gut biome I have gone all out to eat more fruit, vegetable, nuts and seeds as 98% of my diet.

I have just completed month one. I feel amazing, I have lost 3kgs in weight (6.62 pounds for those that operate in pounds) and I am starting to notice some very subtle changes to bloat, swelling, skin tone and eye clarity, and the dreaded radiotherapy frog spawn. It’s ever so improved, just the tiniest bit.

Salads were lost to me for so long, previous posts I have talked about the bricks and mortar of my salads. I make hummus with chickpeas, organic tahini (seeds), loads of garlic and lemon juice and sometimes added fresh beetroot just for colour.

My sister kindly donated some homegrown eggplant that were made into babaganoush again with added garlic, tahini, cumin and smoky paprika.

These dollops of gloop held the structure of salad together for me. I’d add quinoa, pearl barley, roasted vegetable and oven baked pita wraps to scoop up the gloop!

Avocado, roasted butternut squash and black beans, with purple onion, fresh herbs and vinaigrette dressings with olive oil, dijon mustard

You get the idea.

I had to experiment with beans - so I purchased navy beans and soaked them for 8 hours and then simmered them until tender for another 1-1.5 hours.

I couldn’t manage them.

Grainy, skin issues, like eating grit off the bottom of a budgie cage. I turned to my hike in Portugal, well Galicia actually and turfed those beans into a pot with beef broth, loads of sliced green cabbage, celery, onion, garlic and simmered away until it resembled one of the soups I had on my pilgrimage hike across Spain and Portugal. Then I blitzed the lot with a hand held blender until smooth and creamy.

Success with the navy beans finally.

Eating more fruit a bigger challenge again, I long gave up biting into an apple. Strawberries with their summery lusciousness have to be pureed and seeded, watermelon for me almost impossible, mango better but banana requires a great deal of concentration.

Smoothie bowls of tinned peaches, silken tofu, organic chia seeds and topped with dairy free coconut yogurt and sprinkled with pan roasted pepita seeds, dessicated coconut, slithered almonds - all toasted just to the right texture to enable swallowing.

Is this dedication to eating worth it? For me yes, I am not going to lie to you, it takes some time to get the hang of it, but I note the food shopping list remains constant with enough variation to mix up meals, I am eating a load more fruit, vegetable, protein and as a result a lot more nutrient dense food.

I have all but eliminated bread, biscuits, sugar (other than a sneaky Biscoff - who ever created those things is a genius! ) and I have forgiven myself for not eating like I use to.

I love soup and always have, now I embrace the fact they are the one constant food item in my eating repertoire.

Eat well.

GAG.| eating life is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Soup can be a noun referring to a liquid dish typically made by boiling meat, fish, or vegetables in stock or water. As a verb, it describes the action of preparing or consuming soup. Finally, "souped" can function as an adjective, often used informally to describe something enhanced or modified, as in "a souped-up car." So, soup is versatile—it's not just for eating but also for describing actions and modifications.

This episode I talk about my reason for being and why I create these resources for you.

Here are the links I refer to during the podcast:

Gumroad Resources Check out the latest E guide and the Mind Food Body Program

Rota Vicentina Travel - Ricardo

Mind Food Body Program

E Guide to living your best food life

Kelly McCormick Podcast

Here’s my recorded bathroom practice that I refer to in the episode.

During my cancer treatment, I found myself facing the daunting task of relearning how to speak, breathe, and eat. It was a challenging and frustrating process, but I was determined to regain my abilities. One technique that proved to be incredibly helpful was filming myself as I spoke and enunciated words.

I vividly remember setting up my camera in the bathroom, feeling a bit self-conscious at first. However, I quickly realised the immense value of this practice. By watching the recordings, I was able to identify areas where my speech was unclear or where I struggled with pronunciation. It allowed me to pinpoint specific sounds or words that needed improvement.

Filming myself became a regular part of my routine, and creating these podcasts and filming myself for my YouTube channel would mean spending hours analyzing the recordings, making notes, and practicing specific sounds.

This practice not only helped me improve my speech, but it also boosted my confidence. Seeing tangible progress through the videos was incredibly motivating. It gave me the reassurance that I was on the right track and that my efforts were paying off.

I want to emphasize that this technique may not work for everyone, but it was a game-changer for me. It allowed me to take control of my own recovery and actively engage in the process of regaining my speech abilities. So, if you're facing similar challenges, don't be afraid to explore different methods and find what works best for you.

Thank you for joining me on this episode of "Gag: Eating with Head and Neck Cancer." Remember, you are not alone in your journey.

Eat well

In this podcast episode, I discuss the business aspect of head and neck cancer treatment. I emphasise the importance of treating the treatment process like a business, with a team of professionals working together towards an end goal. I mention the different professionals involved in the treatment and the need for patients to manage their own care. I also talk about our own program, the Mind Food Body program, and the importance of research, celebrating wins, and having things in place for success. I share my own struggles and milestones in my journey and encourage self-care and continuing to eat well.

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase

Easy Follow Easy Swallow Book

In this podcast episode, Yvonne discusses the concept of elevator pitches and applies it to eating socially for individuals undergoing head and neck cancer treatment. She introduces her new website at Substack, which features podcasts, posts, and a section for listeners to ask her questions. Yvonne explains the idea of elevator pitches and how to create a personalised one for communicating specific needs and challenges when dining out or engaging in social activities. She emphasises the importance of practicing the elevator pitch and encourages listeners to visit her website for more resources and to connect with the community.

In this episode of "Gag ", I will be discussing my personal experience with trismus, a side effect of head and neck cancer treatment that causes difficulty in opening your mouth wide enough to eat.

I will share my journey of stretching to improve my mouth opening and discuss the pain and challenges associated with trismus.

It is important to persevere with the stretching exercises and maintain flexibility & to continue with daily activities such as chewing and swallowing. I cannot stress enough the benefits of maintaining good mouth opening for dental appointments and hygiene. If you want to learn more about trismus and related topics, be sure to check out my blog and bio link for additional information and resources.

In this podcast episode, I want to share my personal experience with head and neck cancer treatment and discuss the power of optimism and resilience. I recently wrote an article called "Dolphins Laughter and Resilience," where I talk about how I chose to react differently when I received news that my treatment had not worked as well as expected. It was a challenging time, but I realized the importance of being mindful and finding what is truly important to me in difficult situations.

One piece of advice I have is to avoid seeking validation on social media. It's easy to get caught up in comparing ourselves to others or seeking approval from strangers, but it's not a healthy or productive mindset. Instead, I encourage you to be selective about the information you consume and focus on surrounding yourself with positive influences.

I also want to mention my website, where I have a new "Ask Yvonne" feature. I answer questions about life after cancer treatment and provide support and guidance to those who may be going through a similar journey. It's a way for me to give back and help others navigate the challenges that come with cancer survivorship.

In conclusion, I want to remind you that you have the power to choose your reactions.

Life may throw unexpected curveballs, but by cultivating optimism and resilience, you can overcome any obstacle. Surround yourself with positivity, be mindful of what you consume, and remember to prioritize what truly matters to you.

As someone who has gone through the experience of having a PEG tube and using commercial formulas for feeding, I am compelled to share my story on this episode of "GAG | Eating with Head and Neck Cancer Treatment" podcast. I know firsthand the mental and emotional challenges that come with having a feeding tube, and I want to offer some insights and practical tips for those who may be going through a similar experience.

First and foremost, it is important to accept the peg tube as a means to an end. While it may be difficult to come to terms with the fact that you cannot eat normally, it is crucial to remember that the tube is there to help you get the nutrition you need to heal and recover. It is also important to remember that the tube is potentially temporary, and that there is a plan in place to transition back to oral eating.

One of the things I found most challenging about using commercial formulas for feeding was the lack of variety and freshness in my diet. While these formulas are designed to provide all the necessary nutrients, they can be bland and unappetizing. I found that incorporating fresh foods into my diet, even in small amounts, made a big difference in my overall well-being and mental health.

Another important aspect of using a peg tube is having a plan to transition off of it and back to oral eating. This can be a daunting task, but it is important to have a clear pathway in place to achieve this goal. For me, this involved gradually introducing small amounts of food back into my diet, and slowly increasing the amount over time.

Overall, my experience with having a peg tube and using commercial formulas for feeding was challenging, but ultimately a necessary part of my recovery. I hope that by sharing my story and offering some practical tips, I can help others going through a similar experience.

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase - the good stuff

Easy Follow Easy Swallow Book - How I did it

During my own journey, I created a program to document my experience and help others with the mental and physical challenges of transitioning from a peg tube to oral eating. I found that effective communication, emotional support, and understanding the patient's mental state during the process were crucial to success. I encourage healthcare professionals to consider individual dietary requirements and provide patients with necessary education to make their own meals at home.

In addition, I stressed the importance of emotional support throughout the process. Patients may feel frustrated, overwhelmed, or even scared during this transition, and it's important for healthcare professionals to understand and address these feelings. By providing patients with the necessary resources and support, we can help them feel more confident and comfortable with the process.

Overall, my experience has taught me that effective communication, emotional support, and understanding the patient's mental state are key to helping head and neck cancer patients transition from a peg tube to oral eating. By providing patients with the necessary resources and support, we can help them feel more confident and comfortable with the process. Starting your best food life starts early in the treatment process. How we communicate and the vocabulary used is so important.

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase

Easy Follow Easy Swallow Book

yvonnemcclaren.bio.link

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase

Easy Follow Easy Swallow Book

Mind Food Body Programme

yvonnemcclaren.bio.link

As someone who has gone through the treatment process, I can say that food plays an incredibly important role in our lives. It's not just about nourishing our bodies, but it's also about our social abilities and our ability to reintegrate back into society. Being able to get back to work, travel, and enjoy life again is a huge part of the treatment process, and food is a critical component of that.

I feel like sometimes the importance of food gets overlooked in the scientific, disease-focused approach to treatment. It's easy to get caught up in the medical side of things and forget about the patient's experience. But for me, food was a lifeline during my recovery. It gave me something to look forward to, something to enjoy, and something to share with others.

That's why I think it's so important to arm people with the knowledge and skills they need to make healthy, nourishing food at home. It's not enough to just tell people what to eat; we need to show them how to do it. By providing food education and resources, we can empower people to take control of their health and wellbeing, and ultimately improve their quality of life.

I share my personal experience and emphasise the importance of recognising and addressing this aspect of the patient experience. I also highlight the role of social media in connecting with others who have gone through similar experiences and the importance of creating a positive food experience during and after treatment.

As I reflect on my experience of going from being the centre of attention to feeling like I was nothing, I realize that it was a significant turning point in my life. It was a time of great change and adjustment, and it affected every aspect of my life.Physically, I had to learn how to navigate through my daily routine without the constant attention and validation that I was used to receiving.I had to learn how to do things for myself and not rely on others to do them for me. It was a challenging process, but it helped me become more independent and self-sufficient.Mentally, I had to retrain my thought process to not constantly seek out approval from others and to find confidence within myself. I had to learn how to be comfortable in my own skin and not rely on others to validate my food worth.It was a difficult process, but it helped me become more self-assured and confident. It was and continues to be a pathway of constant learning.Emotionally, it was a rollercoaster ride. I went from feeling on top of the world to feeling lost and insignificant. It was a challenging time, and I had to work through a lot of difficult emotions. I had to learn how to cope with feelings of loneliness and isolation, and I had to find ways to build my self-esteem and self-worth.Overall, it took time and effort to work through those emotions and come out on the other side feeling more grounded and secure in myself.It was a challenging time after treatment was complete, but it helped me grow and become a stronger person.

I invite listeners to share their own stories and experiences with loneliness after head and neck cancer treatment.

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase

Easy Follow Easy Swallow Book

In this podcast episode, I discuss the importance of the International Dysphagia Diet Standardisation Initiative (IDDSI) as a resource for people with swallowing difficulties.

I share my personal experience with dysphagia and how I discovered IDDSI, expressing frustration with the lack of promotion of the resource by healthcare professionals.

I note that IDDSI is person-focused and provides information that can be applied to an individual's personal eating life. I commend the volunteers and sponsors of IDDSI and encourage individuals to continue eating well and taking care of themselves.

I talk about my Mind Food Body Program that includes the use of IDDSI and how it helped me transition back to oral eating.

You can find my community here and more about me here yvonnemcclaren.bio.link Resources to purchase

Easy Follow Easy Swallow Book

One of the most important things I've learned is the impact of external factors on swallowing. Changes in weather, exercise, and mental health can all affect our ability to swallow. By being mindful of these factors, we can better manage our swallowing difficulties and reduce frustration.

Another valuable insight I've gained is the importance of communication and advocacy. I've struggled with communicating my specific needs to service staff in restaurants, but I've found that mentioning my head and neck cancer diagnosis can increase understanding and support. By advocating for ourselves and educating others, we can improve our overall quality of life.

I also want to introduce my new (soon to be launched) platform, GAG | eating for head and neck cancer, as a valuable resource for patients, caregivers, and medical practitioners.

This community allows us to learn from lived experience and improve our ability to manage eating and swallowing after treatment. By sharing our stories and strategies, we can find support from others who understand our struggles.

In conclusion, I hope this episode has offered you insights and resources for coping with swallowing difficulties after head and neck cancer treatment. Remember to practice self-care, advocate for yourself, and seek support from others. We can improve our quality of life and find hope for the future.

Thank you for listening,

Yvonne

You can find my facebook community

Every thing Yvonne here yvonnemcclaren.bio.link

Instagram

Resources to purchase

Easy Follow Easy Swallow Book

Thanks for listening,

Yvonne

You can find my facebook community

Every thing Yvonne here yvonnemcclaren.bio.link

Instagram

Resources to purchase

Easy Follow Easy Swallow Book

During my head and neck cancer treatment, I had to have a feeding tube. It was a difficult experience, but I was determined to get rid of it. I documented my journey of transitioning off of it and used my skills as a qualified chef and writer to create resources, including this podcast, to provide support and information for others going through similar experiences.

One of the things I discovered during my journey was the lack of information available on peg tube feeding. That's why I'm excited to share with you the work of dietitian Lina Breik, who advocates for fresh food in feeding tubes. Her work is changing the game for those who have to rely on feeding tubes.

The goal of this podcast is to provide real-life experience and support for those who have had or will have feeding tubes, particularly in the context of head and neck cancer treatment. I hope that by sharing my story and the stories of others, we can create a community of support and understanding.

As always, I'll leave you with an impactful quote from one of our guests: "Feeding tubes don't define us. They're just a tool to help us get through a difficult time."

If you or someone you know has had or will have a feeding tube, I encourage you to listen to this episode and join our community of support.

Thanks for listening,

Yvonne

You can find my facebook community here

Every thing Yvonne here yvonnemcclaren.bio.link

Instagram

Resources to purchase

For those in the dark about who I am and what happened to me - the short version is I was living in Saigon with a very sore throat. Fast forward a few months and I had 1/3rd of my tongue removed, both tonsils, the tumor, a neck dissection (removal of 30 lymph nodes) chemotherapy and had my neck radiated like pork crackle all of which resulted in a loss of 25kgs and eating via a feeding tube for nearly 2 years.

Anyway, I am always banging on about how we need to ensure, as a collective group of people that we continue to fight to live our BEST food life, even when we can’t swallow nor breathe, talk and eat at the same time.

Food is a very big part of every day life, social connections and has a name “commensality” it is the one thing that binds us socially as a species.

The vernacular of head & neck cancer. It’s a brutal journey.

I talk about mediation in this episode and use Sam Harris’s Waking Up

If you or someone you know has gone through head and neck cancer treatment, you know how difficult it can be to adjust to a new food life. As a head and neck cancer survivor and chef, I understand the importance of mindful snacking and cooking techniques that are suitable for each individual's needs.

However, there are three deadly sins of snack suggestions that I see all too often. First, many images used in dietetics and speech language pathology textbooks are not practical for patients who may have difficulty swallowing or chewing. Second, not all cooking techniques are created equal. Patients with loss of tongue, saliva, or teeth require specific techniques that accommodate their needs. Lastly, not everyone has access to culinary knowledge that can be a valuable tool in their recovery and overall well-being.

That's why I started my new newsletter, "Gag - Eating with head & neck cancer," which aims to discuss and talk openly about the experiences and challenges faced by head and neck cancer patients. I want to share my own experience and culinary knowledge to help others live their best food life following or during head and neck cancer treatment.

So, if you or someone you know is going through head and neck cancer treatment, don't be afraid to experiment with different techniques and learn from trial and error. And if you need a little guidance, check out my affordable guide, "The Principles of Cookery," which covers the best culinary techniques for head and neck cancer patients. Remember, taking care of yourself and others starts with what you eat.

Well intentioned food lists for head and neck cancer patients. There are a few I have seen that are just not suitable. In this episode I discuss the 3 areas I believe we need to focus on in terms of how we communicate food and meals for the future of HNC patients. Who should be doing this and some resources to help the process.

The principles of cookery here

and an

E guide to food with head and neck cancer treatment

We need to be targeted about ensuring the best food life for patients.

An honest appraisal of life with head & neck cancer treatment side effects, a way to find a silver lining, inspiration, motivation and thought provocation to continue to live your best food life .New and continued resources for you to purchase can be found on Gumroad

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1. Purpose of food for you
2. How you think about food 
3. Ways to stay connected 

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• Using a PEG tube to feed in public
• Dealing with public scrutiny 
• Covid - bodily fluids and how that might work 
• Culturally acceptable
• Socially acceptable 

What do you do with all that excess mucus in public? Listen in as I discuss everything about this treatment that is rarely discussed - well publicly anyway! 

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Lymphodema - cold laser, massage, lymphatic drainage massage 

Dry mouth - water, soup chasers - acupuncture - it worked for me! 

Stiff (concrete) neck likely due to side effects of radio therapy 

Dry needling , massage, yoga 

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1. Portion sizes - how to explain to a restaurant, café, pub you can't  eat big portions and why ( yep get graphic) 
2. Talking, eating & breathing - you just can't. It's almost impossible to try and have a focused conversation and eat and breathe at the same time. 

 Recognise that the parameters of your eating have changed and you must change with them. 

 No point in pretending they are not happening because they are. 

Meet them head on and be well armed to manage them 

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◥◥  Grab your FREE  Social Eating Checklist

If you like the show and are enjoying my take on head & neck cancer, remember you can support me buy purchasing me a coffee, cup of tea or these days a glass of wine!  There is a support button to Pay Pal down below. 

I discuss the impact on others and the impact on you - self worth & confidence.

No matter how dire your situation - take control of your food life. 

•  How to deal with relationships 
• Are they your carer? Romantic - spouse
• Family - what do you tell them?
• Social life - what affect has it, what to do about it and how to evaluate it 

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1. Eat to survive
2. Eat to maintain
3. Eat to live

There are 3 diets with HNC treatment - knowing where you are and which diet you are currently on is important to know to ensure you can live your best food life. 

I talk about my new E-book "A guide to living your best food life with head & neck cancer treatment" why I wrote the guide, the 3 step process I discovered to living my best food life. 

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I have dysphagia and some days are better than others. I also have an issue with speaking, breathing and eating at the same time. 

 Lots of people don't understand why it's difficult. 

There is no silver bullet, but I do know there are boundaries to push and experiences to be had. 

 This was one of the hardest areas I had to tackle. 

There is a lot of focus on retirees and people not in the workforce and increasingly this is affecting younger people and those still having to work in corporate environments, front line workers, professional educators. Anyone still working & having to travel/ commute on a daily basis.

This week's episode is about eating at work. What to eat, how to eat and taking the stress out if it. 

What's your food work environment like? 

 This is  about expanding your life and not allowing food to dictate your activity, or at the minimum reducing your altered eating's effect on your chosen activity be it work or travel. 

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It's important to stop being embarrassed about your eating and being different. 

I talk about confidence, acknowledgment and exploration. 

Side effects of head & neck cancer and what dysphagia treatment might mean for you. 

What that might mean for you and how to tackle the guilt and shame.

 (Watch here) 

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• Staying motivated 
• Self Care
• Mental Health
• Importance of self motivation, eating well even when you are single and eating alone. 

Staying on course, the importance of self motivation and solo eating.
How you can incorporate your daily tasks as self care.

Mental Health - who you surround yourself with IS important. 
Planning to be successful even through grief. 

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How to eat an elephant with HNC treatment side effectsHow to eat an elephant ... A popular proverb in the 1940's & 50's and was accepted to be of Chinese origin. The job may be lengthy, but in the words of the great Kung Fu Tze - "A man can eat an elephant if need be, one bite at a time". In this episode I discuss:- 

Recognising the elephant in the room - grief, fear and failure

Motivation and inspiration 

Plan, commit and activate

You must take things one bit at a time. Be kind to yourself, it's a slow journey, but bit by bit you can gain a better food life. 

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 Episode 8
My 3 top strategies for Easter Eating 

1. Physical & emotional well being 
2. Plan ahead
3. Have you tried this? 

You can grab your Free Copy of the 6 Easter Eating Strategies here 

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 Episode 6 
How to expand your food repertoire for dysphagia. During or post HNC treatment is a  difficult time and in this episode I discuss how I went about the journey and the food strategies I used. 

1. Principles of Cookery
2. Learning the foundations
3. 5 mother sauces 

You can grab your Free Copy of the Stock & Mother sauces here 

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 Before this horrible journey started I was a very social person. I was ( or had been) an event manager, worked in and around food and wine all my career, and even turned down an audition opportunity for MasterChef here in Australia. 

 I had Head & Neck Cancer (subsequent treatment) and a PEG tube feeder in my stomach for over a year. I didn't eat orally for 15 months. 

MEAL planning Series 2 - Food Talk Pain Points

Dreaded Meal Times - 3 core things that are happening and how to address them at dreaded meal times -Little flavour, no pleasure and no interest.

 In this episode I am discussing:- 

1. Loss of pleasure in food 
2. Increased effort & burden of food
3. Isolation & anti- social nature of food 

What I did to address these issues as a foodie and as someone who had to pivot their whole life.
You can download the mother sauces here What are the 5 Mother Sauces 

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1.  Why and what are they for - and as a patient  how you should view their insertion. 
2.  What can you put in your tube? 
3.  Do they hurt? 

The nofeedingtubes.com  movement is about encouraging medical professionals to think about real food and its use in PEG feeding.  Today's episode I crack that open and talk about loss of spontaneity with eating, the stigma attached to having a PEG, the mental fight & coming to terms with your lot. 

You can purchase my book - Easy Follow Easy Swallow on Amazon HERE

Sign up for my e news HERE

Check out my website HERE

Talk to Claire from natural tube feeding HERE
or Lina  Tube Dietitian HERE
 

Helping you live your BEST Food life! 

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• Steps I took to get there
• Conquering anxiety
• Communicating in advance

Join me on my very first episode ... Come live the journey with me, I wish for you to live your BEST food life too.

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