The Oysterium

In the 'Transplant' post, I noted that during the transplant process I experienced the strong taste of oysters and garlic. This taste is caused by dimethyl sulfoxide (DMSO), which is a preservative (technically, a cryoprotectant) used to protect the stem cells during their storage prior to the transplant. The taste of DMSO only seems to remain in the mouth for as long as the stem cells are being infused, but the smell is another matter. After the infusion, the odor of oysters remains for days as the body metabolizes it. This may seem like a small detail, but it's funny how powerful the smell is. For 2 or 3 days following transplant, the odor remains in the room and leaks into the surrounding halls. I could only faintly detect my own scent, but during the past week, we've had some new transplant patients move onto the floor.

Mind you, I'm not complaining - every person that comes onto this floor has had or will have that odor. It goes with the territory. Also, I like oysters as much as the next man. But man, when you get up in the morning, and are hit with a wave of that smell - oh boy. Having a dodgy stomach from the chemo doesn't help either, of course.

I just thought I'd share one more little detail of hospital life.  All that being said, I can't wait to go to the Urbanna Oyster Festival this fall. I do love oyster fritters :)