Text 24759, 84 rader
Skriven 2012-05-12 09:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: diabetes 642
====================
 ML> Oh, my father's diabetes went on uncontrolled, although he
 ML> pointed out that unless his sugar was over 200, he was
 ML> confused and logy - various kinds of -opathy notwithstanding.
 NB> I have some sympathy for him.

Sympathy wasted, as he passed a couple years ago. You
could, of course, reissue that sympathy on my behalf.

 NB> It's gymnema... I looked at the bottle more closely to be sure.  But I
 NB> really don't know anything more than it appears to be another herb
 NB> that has medicinal value.  No "useful" blurbs about it on the bottle,
 NB> just the listing of how much was in the mix.  With the right spelling,
 NB> maybe you can find out more somewhere...

From lowering blood sugar to regenerating pancreatic cells to
reducing the taste of sweets, it's supposed to do it all. The
Web give a strange mixture of information, and you have known
me long enough to know that I tend to devalue what I find there
(most of it is crap), and I remain dubious about all of it.

It's not that I underestimate the intelligence of the rest of
the world, but rather that I have a full appreciation of the
levels of neurosis, malice, mischief, and roguery in the human
race.

 NB> Part of the trouble being, of course, that different bodies react
 NB> differently, whether to medications or to foods... and, as we've been
 NB> finding out empirically, the same body can react differently as time
 NB> goes on...

Indeed - mine does periodically. Yesterday, for example, I was
desperate about a crick in my neck and needed a pain-killer -
aspirin and ibuprofen and such were out, because of my tendency
to bleed, so I took an extra-strength acetaminophen, and the
effect was almost immediate and almost total analgesia, which
has never happened to me before, even with opiates. At last,
for the first time in my 60 years, I realized why people like
to take drugs.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kathy Pitts' Brisket
 Categories: Beef, Marinades
      Yield: 1 brisket
 
      3 lb Brisket, trimmed of
           -almost all fat and
           -silvery covering
      3 tb Liquid smoke marinade
           (we used Figaro's)
      3 tb Worcestershire sauce
      1    Serrano pepper, seeded
           And cut into fine slivers
      3    The white part of 2-3
           -green onions, cut into
           -fine slivers
           Lots of paprika, lemon
           Pepper for a barbecue rub
 
  Marinate the brisket in a mixture of the liquid smoke and
  Worcestershire sauce for 2-3 hours.  Remove from the marinade, and
  cut slits all over the exterior of the meat.  Insert slivers of onion
  and serrano pepper in the slits.
  
  Cover the brisket with a VERY liberal coating of paprika and lemon
  pepper. Wrap securely in heavy duty aluminum foil (use a drug-store
  wrap to prevent leakage).
  
  Place the brisket in an ovenproof rimmed dish (we used our trusty
  cast iron skillet) and place in a preheated 250 degree (F) oven for
  at least 16 hours.
  
  After the first 12-14 hours, you may unwrap the brisket briefly, and
  ladle out some of the accumulated juices for use in your own homemade
  barbecue sauce.
  
  Kathy in Bryan, TX
 
MMMMM
 

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)