14 February 2024
Happy Valentine’s Day!
I put this under the cancer heading because I finally got some answers about the neuropathy today. I’ve been well and truly stuck with needles and shocked with electrodes today. It was pretty evenly divided between the shocking (30 minutes) and sticking with needles (30 minutes).
The shocks were anywhere from very minor (static electricity type) to significant (think hitting your funny bone). The technician did both legs and both arms and hands. For a while there, it looked like I was doing a St. Vitus dance. When she finished, Dr. Chamely came in for the needle probes.
Overall, the needle sticks were not as bad as the shocks. However, sometimes he had trouble placing the needle and any time he had me flex the muscle he was testing, the sensation intensified. He tested both legs and the left arm and leg but let the right arm and hand alone.
If you remember, the neurologist, Dr. Chamely, was basically telling me it was my diabetes that was causing my neuropathy and my endocrinologist, Dr. Jellinger saying it was probably the Taxol. Looks like the Taxol has won out – for now.
I do have both sensory and motor damage both in the upper and lower parts of my body. There is significant spinal stenosis between L4 and L5 (lumbar vertebrae) and L5 and S1 (sacral). The L4-L5 is mostly on the left and the L5-S1 is mostly on the right. The right part of my spinal cord has been damaged longer than the left but the left feels more acute (there’s where my sciatica is occurring) because I’ve accustomed to it on the right.
The real question is whether or not the neuropathy is due to the spinal stenosis or to Taxol. Dr. Chamely pulled up some scientific journals I don’t have access to and one journal reported that 80% of the people with neuropathy due to Taxol got better between 2 months and 2 years. It’s already been well over 2 months since my last Taxol treatment (October 19) so if it is the Taxol that is causing the neuropathy, it should slowly be getting better over the next two years.
In addition, I have sensory and motor problems in the upper arms. He did find it was not due to carpal tunnel so I can get rid of the wrist braces. That should make sleeping a little easier at night. However, it is probably due to my habit of resting on my elbows too much. So, he says not to do that.
Here’s the caveat. If the neuropathy is not due to Taxol (I have always thought it is) then it’s due to spinal stenosis. Other than surgery, my main option is epidurals to relieve the pain. I’ll find out more about that with my appointment with the pain specialist, Dr. Wu, on Monday.
Strangely, I count this as good news! If Taxol is the problem, there’s a good chance it will progressively resolve itself. To help with the pain, Dr. Chamely upped my Gabapentin doses to 900 mg a day versus the 600 mg. He reminded me the drug is safe up to 5000 mg/day so I’m a long way off from the maximum dose. I’m to see him in six months.
Tonight is movie night with Chris. I told Tucker he’s in charge of the popcorn!
Yesterday, I tried a Tamale Casserole recipe. I liked the results. I think I could probably do without the ground beef and make this a vegetarian dish and still like it. This is a keeper!
Stay tuned!
Tamale Casserole
INGREDIENTS
1 pound ground beef or bison
1 can ranchero beans
1 jar medium salsa
1 box gluten-free corn bread and muffin mix
1 egg
1 ⅓ cup low-fat buttermilk
6 tablespoons melted unsalted butter
1 can diced mild green chiles (optional)
DIRECTIONS
- Step 1
Preheat the oven to 400°F. - Step 2
In a large skillet, brown meat, breaking up any large pieces. - Step 3
Drain well and return to stove. - Step 4
Add beans and salsa, stir to combine and simmer over medium heat 5 to 7 minutes. - Step 5
Let cool slightly then spoon into a 9×12-inch casserole dish. - Step 6
Prepare cornbread batter according to package directions, using egg, buttermilk, butter and green chiles, if desired. - Step 7
If desired, mix drained green chiles into batter. - Step 8
Carefully spoon over top of beef mixture. Smooth out to cover. - Step 9
Bake until cornbread is lightly brown and filling is bubbling, about 25 minutes.