Ablation day 2

Woke up at 2:38 a.m. because the autoflush of the toilet has been flushing every 15 seconds.  I had to stand up and walk to the toilet to check if thereg  is any ghost ha ha ha only to find out that the platic for my trash was being detected by th autoflush.  Afte taking the RAI pill, i had tp flush two to three times to totally flush the radiation.  Wide awake until 4 am.  Then slept again til 7 am ro take myThyroxine.

Now on day two.  Yesterday was a breeze.  No adverse effects except for the headache due to the extended fasting i did.  Last breakfast was 8:30 a.m. only with boiled white eggs and orange juice. 

My first meal was back to regular diet but still no seafoods. Fair enough.  I sipped lemons and finally ate a regular diet.  Nom nom.  The meal is placed in a box.  All are in disposables and there is a special refrigerator for my food trash. It's called the decay storage (see picture of the brown cabinet below). This is a freezer thta is covered in a brown cabinet.  And oh, did i tell you the room is all lead inside the walls.  The nurses also covered all handles with plastic cling wrap even the mobile phones.

I had breakfast as in bug breakfast.  I also changed my beddings and cleaned my toilet.  I was also able to chat with my family back home. After cleaning my room,  i took a long shower and sat down to watch but suddenly i felt my heart beating fast.  Palpitations? I called the nurse and she told me to takr a deep breath.  I was ok after a few minutes.

LID: Vegetable Manchurian

Ingredients:

carrots
cabbage
zucchini
potato
sprouts
green chili
capsicum

2 tbsp cornflour
1 tbsp pepper powder or chili powder
coconut oil for frying
non iodized salt if desired
1 tbsp sesame oil

Procedure:

1.  Chop all vegetables.
2.  In one bowl mix all vegetables, cornflour, sesame oil, pepper powder and salt.  mix very well.
3.  Form into balls.  do not add water as the vegetables have enough water to stick it together into balls.
4.  Deep fry in coconut oil.
5.  Make dip using white vinegar or balsalmic.

LID: Kimchi quickie

Ingredients:

Lettuce cut in bite size
garlic
onion

Seasoning:
1 tbsp non-iodized salt
1 tsp sugar
1 tbsp vinegar
pepper powder as desired
1 tbsp sesame oil

1.  Mix all the seasoning ingredients.
2.  Pour on lettuce and mix with hands.
3.  Store in a bottle and keep refrigerated.

LID: Garlic and tomato pasta

Ingredients:

One head of garlic chopped
1 tbsp of garlic powder
onion
spaghetti cooked aldente
lots of tomatoes
parsley
provence herbs
olive oil
salt (non iodized) if desired

Procedure:

1.  Cook pasta aldente.
2.  Boil all tomatoes in 3/4 cup water with provence herbs until soft
3.  Heat pan and add olive oil
4.  Add onion
5.  Ad garlic mixed with garlic powder
6.  Add the softened tomatoes
7. Add salt if desired.
8.  Simmer until tomatoes become sauce.
9.  Pour on pasta.

enjoy!

I forgot to take picture of this as I have eaten it already.  :)

LID: Squashkra (squash okra) mash

Ingredients

any herb powder (provence, thyme, parsely etc)
mustard seed powder
ginger powder
garlic powder
a little bit of chili powder
pepper
okra
squash

egg white (if desired for keeping the squash together)

Procedure:

1.  Steam the okra/
2.  Boil the squash.
3.  Mash the okra and squash together.
4.  Add all herbs and powder etc.
5.  Add egg white to keep them together
6. Mix
5.  Heat olive oil in pan.
6. Scoop a spoon of the mixture and fry.

LID: Chicken lettuce wrap

Ingredients:

2 chicken breast marinated with LID sauce (using balsalmic) and cut into cubes
carrots cubed
bean sprouts
cucumber cubed
onion
garlic
chilli powder

iceberg lettuce

Procedure:

1. Marinate chicken overnight.
2.  Cut chicken into cubes.
3.  Cut the vegetables in cube or small size.
4.  saute onion and garlic
5.  add marinated chicken
6. simmer.
7.  add carrots
8.  add bean sprouts
9.  add a little chili powder
10. Simmer.

To enjoy:  Place the cooked chix and veggies on lettuc and top with cucumber.

LID: Pasta asparagus in balsalmic sauce

Ingredients:

one pack Pasta cooked aldente
asparagus
baby corn
carrots
tomatoes
chicken cut into cubes
dash of salt not iodized
garlic
onion
olive oil

For the sauce:
honey
balsalmic vinegar
olive  oil
chilli powder
garlic powder
pepper
provence herbs
parsely
fresh tomatoes

Procedure

1.  Mix all the sauce ingredients and stir very well.  The amount of each ingredient is as desired.
2.  Boil chicken with a dash of salt (not iodized) and some herbs.  Cut into cubes.
3.  Saute garlic and onion in olive oil.
4.  Put in the cubed chicken.   Stir fry with the sauce.
5..Add the rest of the vegetables one by one, add the asparagus last.
6.  Simmer for two minutes.

Full blast Low Iodine Diet: Step 2 to Radioactive Iodine therapy (RAI)

In the past week, i have already prepared myself for the LID and this week I am going full blast low-iodine diet in preparation for my RAI-131 ablation therapy.  I will be receiving 100 mCu on 17 November 2015.

Why go on LID or low iodine diet?

For the radioactive iodine treatment (RAI) I-131 to be effective,  a low iodine diet is recommended two weeks before the I-131 administration.  RAI is iodine, so for this treatment to be absorbed by the remnant thyroid, the body should be iodine hungry.  Being on low iodine diet gives a  more successful treatment with radioactive iodine.

For more information, visit thyca.com:

Radioiodine therapy

The main instruction of my doctor is NOT to eat seafood mainly.  When I was told by the nuclear medicine specialist to research on the preparation, I searched the net and found that the following should be avoided when on low iodine diet:

• seafood
• egg yolk
• potato skin
• iodized salt
• dairy

Otherwise, be very careful with foods with added salt, not necessarily sodium.

Sugared cashews

Sugared cashews

Cup of Cashew nuts
cup of water
one tablespoon sugar

Procedure:

1.  Soak cashews in water.
2.  Remove water.
3.  Pour sugar and cover all cashews add more sugar if not enough or if desired.
4. Bake in oven at 250 F.
5.  Turn once in a while.

Enjoy!

LID veggie fritters

Low Iodine Diet Veggie fritters

Ingredients

1 medium zucchini
1 medium sweet potato
1 medium carrot
1 medium potato
2 egg whites
1/2 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp onion powder
canola oil for deep frying

balsalmic vinegar + any herbs and pepper for dipping

Procedure

1.  Peel all the vegetables especially potato as potato skin is high in iodine.

2. Using the peeler, scrape all the vegetables and put them in one bowl.

3. Chop the parts that cannot be scraped with the peeler into small cubes.

4.  Mix together with egg, a little pepper, onion powder, ginger powder and garlic powder.  Alternatively, use onion, garlic and ginger.

5.  Heat canola oil and deep fry the fritters to your desired size or shape.

Enjoy with balsalmic dip.

Low iodine (LID) Butternut squash and string beans in coconut milk

Ingredients

Butternut squash (half)
string beans (about 10 strands)
coconut milk one cup
onion
garlic
rock salt
olive oil
pepper

Procedure

1.  Cut squash into cubes.
2.  Cut string beans into 1-2 inch size.
3.  heat olive oil
4.  Saute onion and garlic
5. Add coconut milk.  Bring to boil.
6.  Ass salt and pepper to taste.
7.  Put the squash.
8.  Simmer.
9.  Put the beans.
10.  Simmer until desired tenderness.
11. Serve with rice.

Beast mode vegetable roast with herb dressing (LID)

Ingredients

Any vegetable of your choice
olive oil
provence herbs
rock salt
pepper

for the herb dressing:
provence herb
garlic - lots of garlic
olive oil
pepper
1 tsp hhoney
balsalmic vinegar

Procedure:

1.  Place all vegetables in a pan.

2.  Pour olive oil, provence herbs, pepper and rock salt.
3.  Roast in oven until ready.

Dressing:

Mix all ingredients and blend.

Beans and basil (LID)

Ingredients:

2 cups Bean sprouts
1/2 cup green beans
chili powder
ginger powder
rock salt (not iodized)
onion
garlic
olive or canola oil for sauteing
1/2 cup water
basil leaves fresh

Procedure
1.  Wash bean sprout and beans.  Cut beans into three parts.
2.  Heat olive or canola oil.
3.  Saute onion then garlic.
4.  Add chili powder, ginger powder and rock salt.
5.  Add green beans.
6.  Simmer.
7.  Add bean sprouts.
8  Simmer.
9.  Remove from heat.
10.  Add basil leave on top.

Beetcarratoes in honey with provence herbs (LID)

This is my own experiment of an LID meal.  Beetcaratoes stands for beetroot, carrots and potatoes.

1 medium beetroot

1 carrot

1 medium potato

1 tbsp honey

1 tsp balsalmic vinegar

onion

garlic

canola/olive oil

provence herb

chili optional

rock salt to taste

Procedure:

1.  Chop the veggies.
2.  Fry the potatoes.
3.  Heat separate oil and saute garlic and onion.
4.  Add provence herbs as much as you want.
5.  Stir in the honey for two minute
6.  Stir in the balsalmic for two minutes
5.  Add carrots and beetroot.
6.  Add fried potatoes
7.  sprinkle chili as desired

Beetcarratoes

Preparing for my low iodine diet

In few weeks' time, I will be having my radioactive iodine treatment.  Before this, I have to eat a low-iodine diet.  I have been searching and researching about LID or low-iodine diet.  I have through many websites and some are contradicting.  So, I gathered most of what i have read and came up with my own personal LID do's and dont's.  But there is one very helpful site the thyca.org with recipes that I will be trying soon.

LOW IODINE DO NOT EAT!!

1. Seafoods.
2. Milk and dairy.
3. Milk chocolate
4. Egg yolks
5. Cheese

LOW IODINE ALLOWED FOOD

1.  Pasta and rice.
2.  Camote and potatoes
3.  All fresh fruits and vegetables
4. Unsalted nuts
5.  Fresh meats

For flavoring, I will be using rock salt and different herbs and spices.

Lhie's 3-veg in balsalmic tomatoes

Ingredients:

3 vegetables:

asparagus

baby corn

okra or lady finger

2 tbps balsalmic vinegar

2 tbsp extra virgin olive oil

minced garlic

tomatoes - cherry or grape tomatoes

salt and pepper  to taste (i do not use salt and pepper  but instead i use tarragon or any herbs)

Procedure:

1.  Cook the 3 vegetables in boiling water for two minutes.

2.  Heat olive oil in medium heat.

3.  Fry garlic.

4.  Add tomatoes.

5.  Add balsalmic vinegar.

6.  Simmer for three minutes.

7.  Add salt and pepper if desired.

8.  Add the three vegetables.