Sunday, August 19, 2012

Low Iodine: The Night Before

Low-iodine diets starts tomorrow, in preparation for the radioactive iodine whole-body scan on September 14th. I've been cleaning out the fridge/cabinets of stuff I can't eat, and will be shopping for lots of good tomatoes, peaches, corn, and other summer delights. To review, here's a list of what I can't eat for a month:

iodized salt or sea salt
Dairy products (milk, butter, yogurt, ice cream, cheese)
Vitamins (most multis add iodine)
Food and meds that contain Red dye FD&C #3
Egg yolks, whole eggs, or food containing them
Seafood (fish, shellfish, molluscs, seaweed, kelp)
Foods that contain the additives: carragen, agar-agar, algin, alginates
Cured and corned meats
Breads with iodate dough conditioners
Chocolate (milk added)
Soy and soy products (soy sauce, tofu, soy milk)
Potato skins
Some beans (pinto, navy beans, lima beans, red kidney beans,)
Restaurant food, since I can't be certain what's in any of it
Processed foods, since there is no reliable way of knowing what kind of salt is used

One of the first things I will be making this week is a batch of Taratoor Sauce, the sesame/garlic condiment I first encountered at local chain Lebanese Taverna.


1 C. tahine sauce (stir before measuring)
3/4 C. lemon juice
2 T. water, plus more for thinning the sauce
2-3 cloves crushed fresh garlic
1/2 t. kosher salt
1/8 t. ground cumin
1 t. minced parsley

Put all ingredients except parsley in a food processor, and pulse a few times until combined. Scrape it out into a bowl and stir in the parsley. Adjust the thickness with cold water until it reaches the desired consistency.

Will keep for a few days in the refrigerator. Stir before using.

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