My Whole Body Scan is Scheduled

I had an appointment with my oncologist last week. She was in a hurry. She didn’t say a thing about my thyroglobulin levels. We had previously discussed a whole body scan a year out from my RAI. She told me I wouldn’t have to do the low iodine diet, get the Thyrogen shot, or be isolated with a tracer dose of I-131. Ummmm, I’m pretty sure that’s not the case. Maybe she was confused with some other test. She was out the door before I could ask any questions.

53092547

As an aside, it is so important for you to learn everything you can about your body and your cancer. You have to be knowledgeable enough to be proactive in your treatment. Doctors make mistakes. They are in a hurry. Trust them, but don’t trust them. You know what I mean? It’s like my dad told me, “when it comes down to it, nobody really cares about you.”  I love my dad’s candor. : ) You take care of you.

Anyway, after my doctor left, I spent time with the scheduler, who was on the phone with the Nuclear Medicine people at the hospital where I will be having my scan. I will have to do the diet. I will have to get the Thyrogen shots (Yay! I don’t have to come off my meds). There will be some kind of isolation (although I’m not sure what the requirements are yet….I’ll have to call the Nuke Med. Dept. myself). Duh.

So, I am scheduled for my first Thyrogen shot on Monday, March 16th. Second shot on Tuesday and tracer dose of I-131 on Wednesday. My scan will be Friday morning, March 20th. Of course I won’t get my results immediately. My doctor said if I haven’t heard from them in 5 business days post scan to give them a call. Ugh.

I will start LID next Wednesday (two weeks from the tracer dose of I-131). Again, I was given no instructions from my doctor. I pretty much follow the diet found on ThyCa’s website. I’m prepping some foods today to freeze. I’ll post recipes when I can.

Pad Thai (LID)

Pad Thai (LID) 2

I’m really excited about this recipe. I love Pad Thai. I feel that if I can make LID versions of my favorite dishes, then being on that soul sucking diet will be a little less painful. This LID version of Pad Thai is yummy. Having this recipe in my repertoire will definitely make LID easier.

I adapted/simplified this version from a recipe for Thai Noodles in Victor Sodsook’s True Thai. It’s good, a little on the sweet side, but good. So good that I have made it twice this week (and I’m not even on LID yet). The ingredients are fairly easy to find, although I’m not sure how authentic of an ingredient ketchup is. Once the ingredients for this dish are prepared and assembled, it comes together quickly.

Pad Thai (LID)

Pad Thai (LID)

8 ounces dried flat rice noodles (bahn pho) – look for one that only has rice and water as ingredients
1/4 pound chicken breast, sliced
6 tablespoons Umami Sauce (recipe here)
5 tablespoons distilled white vinegar
6 tablespoons sugar
1 tablespoon salt-free ketchup (Hunt’s and Heinz make salt-free ketchup)
3 tablespoons vegetable oil
8 cloves garlic, minced
egg whites, equivalent to 3 eggs, lightly beaten
fresh cilantro, chopped

crushed unsalted peanuts
chile pepper flakes
fresh bean sprouts
fresh cilantro, chopped
lime wedges

Soak the rice noodles in very hot water until they are soft, about 15 minutes. When they are ready, drain in a colander and set aside until ready for use.

Meanwhile, combine the Umami Sauce, vinegar, sugar, and salt-free ketchup. Stir the mixture until the sugar is dissolved.

Have all the ingredient ready and within reach. This dish comes together quickly once the cooking begins.

Heat a wok over high heat. Add 1 tablespoon of oil, turning the wok to make sure the oil coats the bottom. Add the sliced chicken and cook until no longer pink. Transfer the chicken to the bowl or plate and set aside. Wipe out the wok with a paper towel.

Heat 2 more tablespoons of oil in the wok. Add the minced garlic and cook briefly, about 30 seconds. Add lightly beaten egg whites. Cook the egg whites, stirring to scramble them, until they are set. Pour the prepared sauce mixture into the wok. Add the reserved softened noodles, tossing gently in the sauce. Cook until the noodles are tender and have absorbed the sauce, about 3 – 5 minutes. Add the reserved cooked chicken and toss to combine. Sprinkle with chopped cilantro and serve. Have the crushed peanuts, chile pepper flakes, bean sprouts, additional chopped cilantro, and lime wedges on the table so everyone can add their desired condiments.

Adapted from True Thai by Victor Sodsook (William Morrow and Company, 1995).

Umami Sauce (LID)

Umami Sauce 2

I’ve been trying to come up with a soy-free, fish-free, and iodized (or sea) salt-free substitute for soy sauce and fish sauce. I  I saw a blurb in the January 2015 issue of Saveur magazine about a chef (Christian Puglisi of Relae in Copenhagen, Denmark) who makes a Mushroom “Soy” Sauce to add umami to his dishes. I adapted his recipe to fit my needs for a low-iodine diet (LID) I have to go on soon.

Use the Umami Sauce instead of soy sauce or fish sauce (a great way to veganize Asian dishes) in recipes or incorporate  into other dishes to add a umami/mushroom flavor. I used the umami sauce in a low iodine diet version of Pad Thai. I was really happy with the results.

Umami Sauce

Umami Sauce

8 ounces white button mushrooms
1 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)

Slice the mushrooms and place in a bowl. Sprinkle the non-iodized salt over the mushrooms and mix to distribute. Let the mushrooms sit for 1 to 2 hours, stirring occasionally.

Line a small colander or mesh strainer with cheesecloth over a bowl or measuring cup. Pour the mushrooms and their liquids into the strainer. Gather the edges of the cheesecloth and squeeze out all the liquid from the mushrooms. You can use the mushrooms for another purpose. Store the mushroom liquid (Umami Sauce) in the fridge for up to two weeks.