So. Nighthawk is scheduled for a radiation treatment in two weeks, which according to all things thyroid cancer means that now he gets to spend two weeks on a low-iodine diet (LID). (Keeping low levels of iodine in the system now will result in what few thyroid cells he’s got left — the ones we’re trying to kill so they don’t get cancerous — getting really really thirsty for the radioactive iodine he’ll get two weeks fron now. Somewhere, one of my dozen-odd grammar teachers just cringed in pain at that sentence structure, but doesn’t know why.)
Anyway, the low-iodine diet means avoiding food high in iodine, only eating small amounts of food low in iodine, and mostly eating iodine-free foods.
Or summed up differently, no dairy, no seafood, no soy, no egg yolks or foods containing egg yolk, no chocolate, no iodized salt, no bread/bakery products because they’re probably fortified and/or contain iodized salt, no prepackaged food because it might contain iodized salt, or red dye number 3.
He can have six ounces of meat a day, pasta that doesn’t contain any of the stuff in the last paragraph (which means semolina or rice noodles, or yolk-free kosher egg noodles, thank you Manischewitz!), up to 4 servings of bread that we make ourselves following low-iodine guidelines, or other grains like oatmeal and similar grainy things or salt-free Matzos (thanks again Manschewitz!), sugar, jam, jelly, honey, soda, tea, beer, wine, fruit joices, and all the fruits and veggies you want as long as you’re not including rhubarb, marachino cherries, rhubarb, or the aforementioned soybeans.
Now, add to that the fact that with his Cystic Fibrosis and Cystic Fibrosis related Diabetes, he’s supposed to maintain a 3000 calorie per day diet (minimum) to maintain weight, and he needs to do it in such a way that he can keep his sugar under control.
Yeah, we’re screwed.
But so far in the last 36 hours I’ve baked cranberry-applesauce muffins, made LID-safe beer bread, and made tomato sauce entirely from scratch that wasn’t absolutely horrible. I’ve learned that my stonewear loaf pan is not yet seasoned to the point that it’s safe to bake bread without some kind of Pam. I’ve learned that a butter knife is not the optimal tool for prying bread out of a stonewear loaf pan. I’ve learned that sugar will cut the acidity from tomato sauce. Sugar, brown sugar, some honey, and gee-that-still-tastes-acidic-to-me more brown sugar might, in fact, be overkill.
And no, neither of us have any idea how much sugar’s in any of this stuff, so the diabetes, yeah, that’s been fun.
But I’m learning to cook…. that’s good, right?