Text 24169, 65 rader
Skriven 2012-04-28 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health (historical) 578
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 ML> Precose sounds interesting. Glipizide was one of the
 ML> things that my father tried to use to manage his diabetes
 ML> during his last few years after several decades of not
 ML> managing anything.
 NB> I take it that it was less than successful...?  Glipizide was what the
 NB> docs tried on MJ after the metformin was determined to be causing
 NB> problems, rather than helping.

Oh, my father's diabetes went on uncontrolled, although he
pointed out that unless his sugar was over 200, he was
confused and logy - various kinds of -opathy notwithstanding.

   It helped some, but things were still
 NB> rather not well-managed until after the Precose was added.  The other
 NB> thing that really helped was a supplement for Blood Sugar that
 NB> contains cinnamon, gymnemna (sp?), bitter melon and a few other helpful
 NB> things.  We realized it really was having an effect when it was
 NB> temporarily discontinued for a couple of months, and it was apparent
 NB> that the sugars were less controlled.

I've heard about the cinnamon, and of course our colleague
Kevin has always been an enthusiast for bitter melon; tell
me about gymnemna?

 NB> I was, of course, mostly tongue firmly in cheek... But I can't help
 NB> from thinking that there's lots we really don't totally understand
 NB> about how the body works...

For sure about that. I'm focusing on the lack of consensus
on what should be pretty straightforward, protein and fat
intake (having just endured a week of 50% fat and 50% protein
diet and feeling very good about it, but when any carbs got
added to the mix, in any form other than light beer,
considerable fatigue).

Grilled Island Creek oysters with fennel and sage
cat: starter, shellfish
servings: 4 or 6

24 Island Creek oysters
3 Tb butter
1 hd fennel, top and core removed, diced small
1/4 c Pernod
1 c heavy cream
1 lemon, zest of
2 ts lemon juice
4 sage leaves, chopped fine
s, white pepper

Shuck oysters, reserving liquor and bottom shells.

Wilt fennel in butter. Add Pernod and reduce until
only 1 Tb liquid remains in the pan. Add cream and
oyster liquor. Reduce to half. Off heat, add all
seasonings. Correct seasoning.

Carefully return oysters to bottom shells; nap with
sauce. Grill until sauce bubbles and oysters are
warmed through, about 4 min. Serve hot.

Wine Spectator 5/31/2012

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