Text 17146, 72 rader
Skriven 2011-10-27 12:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: health 115
==================
 DS> I was around 125/75 for years with atenolol & lisinopril. Now I'm
 DS> in the lower register for hypertension.

125/75 is very fine, I'd say.

 The neurologist feels that
 DS> the headaches and the BP are related, saying that pain often 
 DS> influences BP.

Feedback loop, perhaps.

 DS> Most worrisome for me is my heart rate, which was 75 bpm formerly and
 DS> now is 105 - 115 bpm, about as fast as my dogs'.

That's just weird. Are you doing any aerobic exercise?

Mine, right now, under the influence of large amounts of
choco-stimulant, is 53. I had some trouble for a while,
having high blood pressure and low pulse. The pretty brunette
cardiologist managed me on atenolol - we ended up doing 1/4 a
pill three times a week, but it still drove my pulse down
below 50; now with the glamorous blonde cardiologist I'm on
an expensive regimen with Diovan and Toprol XL, and the bp
is somewhat managed, with the pulse not going below 50. I'd
rather have a pulse below 50 and pay 1/2 as much (with the
insurance paying 1/10 as much).

 DS> I bought a new one on Amazon for $4 w/free delivery & since Monday
 DS> have been checking my BP morning and night. This morning after I woke
 DS> up I was at 148/97. Tonight, relaxing in front of the tube I was
 DS> 157/88. 

Worry about it too often, and that'll make it go up in itself.

--

 ML> haunting memento mori of St. Francis contemplating a skull
 ML> - some translations describe this as Francis contemplating
 ML> his skull, which would be a nice trick)
 DS> He's a saint; I bet he could pull it off.

With your headaches, perhaps you have the feeling you'd
like to. I'm not a saint, so every now and then I want
to pull off someone else's.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kim Chee #1
 Categories: Korean, Condiment
   Servings:  6

      1 lg Head Chinese Cabbage
           Salt
      4    Green Onion With Tops
      1    Garlic Clove
      1    Hot Red Chili, Dried
      1 ts Ginger Root, Grated Fresh

  Cut cabbage in pieces 1 inch long and 1 inch wide.  Sprinkle 2 tablespoons
  salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops
  in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
  salted cabbage three times with cold water; drain and add the onions,
  garlic, chile, ginger and one tablespoon salt. Cover with water, mix well.
  Cover container and let stand for a few days. Taste mixture every day. When
  it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes
  one quart.

  Source unknown

MMMMM
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