Mastering the Art of Low Iodine Cooking Part 2

Today I ran out to begin my frantic search for food that I can eat. 

I stopped by the meat counter at my local grocery store, and asked if the chicken had been injected with broth.  (Broth often uses salt, and I can’t be certain that it’s not iodized salt.)  The person at the counter said “No, no hormones or steroids.”  I wasn’t sure she knew what I meant, and I can’t take any chances. 

I started by buying food I knew that I could eat.  I bought nuts for snacks and for a source of protein, both walnuts and unsalted peanuts.  Unfortunately, they were out of almonds, my favorite nuts.  I also picked up unsalted natural peanut butter.  It was actually difficult to find peanut butter, even natural peanut butter, that has no salt.  Most of the containers listed salt as an ingredient, and a few of them promised “Less than 1% salt.”  That’s not good enough for me.  I had to find natural peanut butter that listed only peanuts as an ingredient.  I also bought cherry preserves that contained no Red Dye #3. 

I could kill myself for not buying Matzo a month ago.  There were huge cases of Matzo that I could have bought, but no, I wasn’t thinking that far ahead!  Matzo is one of the foods that I can eat, provided they are unsalted.  Kosher for Passover Matzo is made of purely flour and water, so it’s good for the diet.  Some Matzo crackers are salted, but some are not.  

In addition, I also picked up some dried black beans and lentils.  Some kinds of beans are forbidden on the diet, but black beans and lentils are permitted.  I can’t eat black beans in a can, because most of the canned black beans contain salt.  (I checked.) 

I also bought dried raisins.  All kinds of fruit is permitted on the diet, but I wanted to only buy food today that is not perishable.  I will be going back on Tuesday and Wednesday to buy fruits, vegetables, and small cuts of beef. 

After the grocery store, I went down to the local butcher to ask about their chicken.  The butcher told me the chicken is fresh Amish chicken.  He also told me “no horomones or antibiotics” but I believe that Amish chicken won’t contain any extra salt or broth, so I’ll be buying my chicken and pork from the local butcher. 

I also bought some oregano and ground red pepper.  I am permitted to eat all kinds of dried herbs and spices, provided they do not contain salt. 

Next up, I’ll publish the low iodine recipes from the Thyroid Cancer website that I’m looking forward to making.

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4 Responses to Mastering the Art of Low Iodine Cooking Part 2

  1. queridorafa says:

    Wow, this sounds so challenging, Emma! But it also sounds like your meeting the challenge head-on. Great that you have some resources to help with the meal planning, at the very least. Best of luck with everything!

    • Yep, it’s more challenging than I anticipated, but I’m so glad people compiled a cookbook. I’ll be posting some of the recipes I’d like to try, including Moroccan soup recipe.

  2. mariposaxprs says:

    How are you feeling these days, Emma? The diet seems like it is quite demanding, but hopefully you’re getting the best out of all the extra effort! It seems you’ve been quite busy also with the film festival as well—I liked reading your reviews 🙂 Hopefully, it takes the mind off the diet stuff. Stay well!!

    • I’m feeling pretty good. Yeah, the diet will be pretty demanding, but it’s only for two or three weeks. I’m glad you enjoyed the reviews, I had a lot of fun this year! Thanks, I”ll stay well!

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