Text 27332, 78 rader
Skriven 2009-08-10 20:27:36 av Sean Dennis (1:18/200)
  Kommentar till text 27296 av JIM WELLER (1:123/140)
Ärende: Diet restrictions
=========================
Hi, Jim-

-=> Quoting JIM WELLER from a message to SEAN DENNIS <=-

JW> Mrs. Dash is good stuff; I particularly like the extra spicy formula.

I've not tried it.  I've always just stuck to the regular stuff.

JW> Have you ever looked into the Vegan fake cheeses made of yeast flakes 
JW> and stuff?

Can't handle it; I've a systematic candida yeast infection that is very
difficult to handle at times and doing something like that would just feed the
problem.  Really, I'm not supposed to have any dairy or wheat products because
of it, but I've lived so long with it that I've learned to deal with it.

Oh, what started the infection was all of the treatments I had as a child for
my severe allergies.  Seems all of the treatments permanently lowered my
immune system to where I got sick all the time and somehow the yeast infection
cropped up.  Even now I am considered a person with a "compromised" immune
system by the VA meaning that I'm required to get flu and pneumonia shots.

Every year for the past 15 or so years, around Christmas time, I get violently
ill, requiring a trip to the ER and possibly a little "mini-vacation" as an
inpatient.  It starts with a cold, works its way into bronchitis
(opportunistic secondary bacterial infection from the initial first viral) and
if I'm not careful, good ol' double-lung pneumonia.  I tend to get "walking"
pneumonia quite easily and don't realize it.

However, coughing so hard that I pass out at work is generally a sign it's time
for me to go see the doctor. <G>

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pork Butt Slices
 Categories: Bbq, Pork, Chilies, Ceideburg
      Yield: 4 Servings
 
      4 sl Pork butt, cut 1/2 inch
           -thick
      1 tb Polyunsaturated oil
      1    Garlic clove, finely chopped
      1 tb Finely powdered dried
           -pasilla Chile
    1/4 c  Chopped parsley
      1 tb Dijon mustard
      1    Piece chile chipotle,
           -finely powdered
           Quick broth or water
           Salt and freshly ground
           -pepper
 
  Brush the slices of meat lightly with oil.  Combine garlic, the
  powdered pasilla and half the parsley; mix very well and pat on both
  sides of each slice of meat.  Let stand while you prepare the mustard.
  
  Mix Dijon, finely powdered chipotle and as little or as much broth or
  water as you like.
  
  Grill the chops for 3 or 4 minutes on each side, season well with
  salt and pepper.  Serve with the prepared mustard and sprinkle with
  remaining parsley.
  
  Serves 4.
  
  From the San Francisco Chronicle, 6/15/88.
  
  Posted by Stephen Ceideberg
 
MMMMM

Later,
Sean

// sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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