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Using Molecular Gastronomy for Dysphagia Recipes

May 12, 2015 by Jeanette 19 Comments

Strawberry and Yogurt Spheres - reverse spherification - molecular gastronomy

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…

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Filed Under: Chemotherapy Recipes, Cooking For Cancer, Dysphagia, Liquid/Soft Food Diet, Molecular Gastronomy, Resources, Special Diets Tagged With: airs, ALS, cancer treatment diet, dementia, dysphagia, foams, food science, gels, Lou Gehrig's Disease, modernist cuisine, molecular cooking, molecular gastronomy, Parkinson's Disease, powders, reverse sperification, sous vide, spherication

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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