Text 32966, 89 rader
Skriven 2010-01-01 13:04:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: LEGWORK 583  00101
==========================
 -=> Quoting Stephen Haffly to Michael Loo <=-

 ML> I used to routinely use a statin (went through most of the
 ML> standard ones) but went off because of the muscle effects.

 ML> The latest scare put me back on Lipitor, but the problems
 ML> started up immediately. Instead of tossing the pills, I saved
 ML> them for fatty meal days, which is highly unrecommended by
 ML> the medical profession, but as I've pointed out, I've seen
 ML> doctors do just this.

A friend of mine, a nurse, had been taking Lipitor for years, but
recently changed to some new French drug, which she found worked well,
but also, to her pleasure, she found that periodic depression which
she had suffered from for years disappeared.  Have you noticed that
effect with Lipitor?
 
 ML> If you go by the published literature, intermittent use of
 ML> statins should not do any good. In fact, the drugs that should
 ML> work in this usage are the ones that directly interfere with
 ML> cholesterol uptake - ezetimibe, cholestyramine, and so on.
 ML> Unfortunately, recent research indicates that ezetimibe (Zetia
 ML> and Vytorin) may well not work any better than niacin in 1 g or
 ML> larger doses. Also unfortunately, cholestyramine, which would
 ML> be the best drug for me, also causes bleeding, which I can't
 ML> handle.

I think I will stick to a bottle of red a day; that works for me.

Happy New Year!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Year Fish Salad Singapore Yu Sheng
 Categories: Chinese, Meats, Holiday, Bbq, Noodles
      Yield: 6 Servings
 
      3 c  Dragon I stir-fry sauce*
    1/2 ts Salt
      1 tb Dark sesame oil
      1 ts White pepper
      1 c  Cold water
      8 oz Dried fun see (Chinese
           -vermicelli)
      1 oz Dried shiitake mushrooms
      4 oz Sliced water chestnuts
      1 c  Sliced onion
      1 c  Sliced green bell pepper
      2 c  Chopped celery
      1 c  Sliced carrots
      2 tb Vegetable oil
      3    Cloves garlic; chopped
      8 oz Barbecued pork; thin strips
 
  *Dragon I, named after a restaurant once located in Portland's
  Chinatown, is Albert Wong's own sauce. While it is not yet available
  in retail sizes, you can find it in half-gallon containers at Anzen
  and other Asian markets in Portland. Or, substitute any commercial
  stir-fry sauce.
  
  Fun See, when served during the Chinese New Year festivities, is a
  symbol of long life.
  
  DIRECTIONS: In a bowl, combine stir-fry sauce, salt, sesame oil, white
  pepper and cold water; set aside.
  
  Submerge fun see in warm water for 20 minutes, then drain. Meanwhile,
  soak shiitake mushrooms in warm water 20 minutes, rinse, then slice.
  
  Combine the sliced mushrooms with water chestnuts, onion, green
  pepper, celery and carrots; set aside.
  
  Heat oil in a wok or large skillet for 30 seconds on medium-high
  heat. Add chopped garlic and sliced barbecued pork, then stir-fry for
  30 seconds. Add chopped vegetables, stir-fry for 1 minute, then add
  fun see. Mix everything together, then pour in the sauce. Slowly turn
  the mixture while cooking until most of the sauce is absorbed by the
  fun see, 4 to 6 minutes. Serve hot.
  
  Source: Albert Wong; as published in the Oregonian FoodDay From:
  Dorothy Flatman
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)