Text 35723, 74 rader
Skriven 2010-03-10 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Testing out 908
=======================
 ML> Seems to have worked.
 SD> Good, I'm glad.  In that case, I'm going to go through all of the
 SD> message bases and make sure all the required numbers are in where they
 SD> need to be.

Okay. Could you check to see why there's all that junk
in conference 3, the netmail?

 SD> The treatment is my taking complete control of my diabetes, basically,
 SD> combined with a much better diet and more exercise.

Indeed. That's the treatment for everybody.

 SD> or less; mine is at 11.3%.  This means that instead of a normal blood
 SD> glucose range between 110-140 mg/dL for diabetics, mine is averaging
 SD> around 330 mg/dL.  I haven't yet checked my glucose this morning (will
 SD> real soon though), but that is real cause for concern, not only for my
 SD> pancreas, but for the possibility of neuropathy and other fun stuff.

My PCP was fussed because mine was in the mid-100s. He had me
get a stat eye check for retinopathy, and the ophthalmologist
just sort of laughed and told me that I had healthy bad eyes
(all the eye docs say this) and would chide my PCP for being
a bit overzealous.

At the hospital they went from similar fussiness to not really
caring, when they found out what my body behaves like. I suppose
that they were a bit chastened when the one time they gave me
insulin (they tested me right after breakfast, and the figure
was in the low 200s, duh) and I came close to going into shock.

I don't know what makes this a diabetic recipe, but whatever:

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mandelbrot (Almond Bread)
 Categories: Diabetic, Abm, Breads, Cookies, Jewish
      Yield: 18 servings

      3    Eggs;
    1/3 c  Sugar
      2 tb Vegetable oil;
      1 ts Vanilla extract
  1 1/4 c  Flour
      1 ts Baking powder
    1/3 c  Almonds; chopped blanched
      2 ts Ground cinnamon (less needed

  Beat the eggs and sugar together until thick.  Add the oil and
  vanilla and mix well.  Stir in the flour, baking powder and almonds.
  Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
  pan just to cover the bottom of the pan.

  Sprinkle on the cinnamon.  Add another layer of batter and cinnamon.
  Continue until all the batter and cinnamon are used.

  Bake in 350 F oven for 20 to 25 minutes or until golden brown.  Bread
  will be dense.  Remove from the pan and cool on a wire rack.  Cut
  into 1/2 inch slices when ready to serve.  Place each slice on a
  lightly oiled baking sheet and toast in a 400 F oven for 5 to 6
  minutes. (My note - warm briefly in microwave.)

  1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
  grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
  potassium, 44 mg cholesterol.

  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared and tested by Elizabeth Rodier Nov 93

MMMMM

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