Dear Everybody who posted their initial and continued side effects,
Thank you so, so much for taking the time to share your experiences. Tecfidera is a scary drug with very ugly side effects. When my neuro prescribed it in June, my research led me here. I read every single post. And then I read them again. When my insurance company called to tell me I was approved, my first reaction was “crap”. And then, after one more read of every single post, I found the courage to start the 120’s.
No, that’s not when I found the courage. After I printed Ladymac’s plan (link copied below) and hung it on my refrigerator THEN I was ready to get started. tecfidera-bg-12-dimethyl-fumarate-f52/topic22462.html#p210942
After the first week of flashes and almost cartoonish rashes, I thought, “Phht, I got this.” Mmhmm, enter 240’s. Again, thank you ladymac for your advice. I cannot imagine how uncomfortable life would be without the antacid (I chose Zantac), the aspirin (ibuprofen for me) and the protein-rich meals. I have the GI stuff, but I wouldn’t call them “events”. I do not have rashes anymore. Well, occasionally if I’m already warm. That’s it. I even kept Dramamine on standby but I haven’t used it yet.
I’m only in my 4th week, but so far, this has been such a blessing. I know, as time goes on, things can change. And then where will I get my next dose of courage if things get ugly? I read today that Ladymac had her MRI and after 4months on tecfidera, no new lesions!?! I mean, really! I may hang that on the fridge, too! (just in case).
So my most heartfelt gratitude to everyone who shared. And, in return, my breakfast strata recipe. I make this Sunday night and Wednesday night to eat the following mornings. Sometimes, I switch frozen hash browns for the bread or crumbled sausage for ham. Enjoy!
HAM AND CHEDDAR STRATA
PREP 15 min TOTAL 1 hr 35 min
• 8 servings
12 slices bread
2 cups cut-up cooked smoked ham (about 10 oz)
2 cups shredded Cheddar cheese (8 oz)
8 medium green onions, sliced (½ cup)
2 cups milk
1 teaspoon ground mustard (I use 2 tsp Heinz yellow mustard)
¼ teaspoon red pepper sauce (no, thank you)
Paprika, if desired
1. Trim crusts from bread. Arrange 6 slices in baking dish. Layer ham, cheese and onions on bread in dish. Cut remaining slices diagonally in half; arrange on onions.
2. In medium bowl, beat eggs, milk, mustard and pepper sauce with fork or wire whisk; pour evenly over bread. Sprinkle with paprika. Cover and refrigerate up to 24 hours.
3. Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Bake uncovered 1 hour to 1 hour 10 minutes or until center is set and bread is golden brown. Let stand 10 minutes before cutting.
1 Serving: Calories 350; Total Fat 19g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 215mg; Sodium 920mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 24g Exchanges: 1 Starch, 3 Medium-Fat Meat, 1 FatAdapted from Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. Kindle Edition.