Text 12498, 164 rader
Skriven 2008-08-21 16:32:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12369 av MICHAEL LOO (1:123/140)
Ärende: meaty habits 792
========================
Hi Michael,

 RH> For you, maybe but not for me.  It's rare that I eat a lot of meat at
 RH> any meal, last night's lamb chop being an exception.

 ML> I'm a protein person, always have been. There was a time when

OTOH, I have never relied on getting all my proteins from meat.  When I
was a child, meat was part of, but not the main emphasis at the big meal
of the day.  Other things (mashed potatoes, vegetable, dessert) were
also part of the meal & if we had 2nds on meat, we also had to have more
potato or vegetaable.  Other proteins came thru out the day in the
(dreaded0 peanut butter sandwich, milk and minor other stuff. When Steve
& I got married, we started with the whole grain thing that sort of
morphed itself into semi vegitarian/complete & complimentary protein way
of eating.


 ML> my diet was mostly veggies and rice, but that was an ethical
 ML> sort of decision, back when I thought the world would be a better
 ML> place if I killed only one chicken a month and didn't fly on
 ML> airplanes. (Burton, Daves, etc. - I didn't say "choked.")

Did that point of view ever change! (G)


 ML> become accustomed to large swings in blood sugar through the day.
 RH> You might want to think about getting it more level during the day;
 RH> swings can be really bad.

 ML> Yeah, the potential health issues are great, but I've been
 ML> living with them since I was a child. My father lived with
 ML> the issue all his life and frank uncontrolled diabetes for
 ML> 40 years. He didn't pay until he was 88.


Still, if you can, think about taking some action to getting it under
control.  Maybe you will live to 100 if you do.


 ML> Having a decent night's sleep can hold me until supper.
 RH> I'd rather have a bit of something once I get going, partly to buffer
 RH> some of the meds I need in the morning.  Some have to be taken with
 RH> food.

 ML> As I'm currently refusing to take more than the most minimal
 ML> meds, that's not a consideration for me.

I'm taking more than I'd like to but if it helps keep key issues in
check, then I won't argue.


 ML> It seemed relatively light for Italian-American bar food. Not so
 ML> much oil as usual, perhaps?
 RH> I don't know; there was quite a bit of butter in my veal picatta.

 ML> It still seemed relatively light for Italian-American bar food.
 ML> But of course I focus more on starch than fat - fat has to be
 ML> really excessive before I think "oh, that's a bit much."

And, different regions of Italy focus on different ways of cooking.
What may be acceptable (low fat, heavy starch) in one region may be the
opposite of another one that would rather cook with more fat and lighter
starch.


 ML> Hmm ... what would you have thought
 ML> if the chicken spiedies had rosemary, too?
 RH> Probably would have liked them better but still not quite as much as
 RH> the lamb. THe lamb "fit" the dish better.

 ML> I agree.


It was good; I could go for more. (G)

 ML> On the other hand, my record is having 3 1500+ Calorie meals
 ML> in the space of an evening
 ML>  ...
 RH> And being young enough to have a bit higher metabolism no doubt.  I
 RH> used to eat a lot more than I do now at meals but now I get more doggie
 RH> bags when eating out.

 ML> In recent years I've actually asked for doggie bags. Dunno whether
 ML> it's increasing portions, or my appetite, or maybe just discretion,
 ML> though this last is doubtful.

Probably a combination of factors.  Last night we took my in laws to
Uncle Bubba's.  I had shrimp sauteed in butter (Steve got the scallops
and we went halves.), baked potato and cole slaw, corn muffins on the
side.  I ate all of my seafood, half of the potato and most of the cole
slaw.  Took home the other potato half and corn muffin--lunch today with
some smoked mozzerella on the potato but that left room for dessert. I
had a strawberry short cake but they use sour cream pound cake for the
short cake and add a scoop of vanilla ice cream.  I was very full after
that. (G)


 ML> or Rolaids until it was represented to me that I should get more
 ML> calcium. Once in a while, I did use bicarb (causes spectacular
 ML> burps), but that was more likely owing to the effects of
 ML> overindulgence in other things.
 RH> Could be but those have been around for years.  It's only in the last
 RH> 10-15 years that they've been touted for increasing a calcium intake.

 ML> Oh, they've been laughed about for decades in the right circles,
 ML> how Tums could give you all the calcium you could want at a quarter
 ML> of the price of the drug company supplements. It's just that antacids

I must have been in the wrong circles then.

 ML> aside from bicarb (much cheaper) were off my radar. The bicarb, by
 ML> the way, helped with the overindulgence in hot peppers and fatty
 ML> foods, not alcohol.

My dad used to use Bromo Seltzer and Tums for his stomach troubles.
Actually, he used the Bromo for quite a bit of stuff that would probably
be considered off label perscribing now.


 RH> I think it's a hanger-oner from when we lived in AZ  and pushing a
 RH> higher liquid intake was the norm.  We were always told to drink
 RH> before you got thirsty to avoid problems associated with a low fluid
 RH> intake.

 ML> In AZ I'd alarm people by not drinking for most of the day. There does
 ML> come a time when the need becomes acute; in the desert I'll respond by
 ML> drinking a quart or more at once when this event occurs - I am not
 ML> known for moderation in such things.

OTOH, I  tried to drink steadily during the day, sometimes just a couple
of gulps of water but still pushing the liquid.


 ML>      Title: South Carolina Mustard Sauce
 ML> Categories: southern, bbq, sauces
 ML>   Servings: 1

 ML>     3/4 c  prepared mustard
 ML>     3/4 c  red wine vinegar
 ML>   1 1/2 TB margarine
 ML>       2 ts salt
 ML>     1/4 ts black pepper
 ML>     1/2 ts tabasco sauce
 ML>     1/2 TB worcestershire sauce
 ML>     1/4 c  granulated sugar

 ML> Combine all ingredients in a medium saucepan. Mix well. Simmer on low
 ML> heat for 10-15 minutes, let stand at room temperature for one hour
 ML> before serving.

Not as good as eastern NC. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)