Text 27211, 75 rader
Skriven 2012-07-15 16:18:56 av Stephen Haffly (1:396/45.27)
  Kommentar till text 26182 av DAVE DRUM (1:261/1381)
Ärende: Ruth Haffly
===================
Hello Dave,

On (17 Jun 12) DAVE DRUM wrote to STEPHEN HAFFLY...

 DD> From your descriptions in this note and elsewhere it almost sounds
 DD> like gestational diabetes with some outside influence causing the
 DD> pancreas to shut down or diminish output of insulin. That is *usually*
 DD> a temporary thing - something to be fervently hoped for.

Apparantly, this is not temporary. The doctor said that this is
something that was probably building for about 10 years. Ruth has had
high triglycerides for some time. Turns out that high triglycerides is a
symptom of uncontrolled diabetes. We expect that the next set of tests
will show that they are down now that the diabetes is controlled.

At the hospital, the doctor said chemically induced from the change in
medications. Ruth's regular doctor said that pancreatitis can be induced
by high triglycerides. So, we don't know for sure what triggered this.
The bottom line is that we don't want to see it happen again.

The doctor also said that Ruth will always be on insulin. She said that
they could try reducing the insulin and adding an oral medication, but
why do so if she is going to have to do the injection anyway? This way
she only has to keep track of (and have the co-pay for) only one
medication. Besides, insulin has been very effective in regulating her
blood sugar. I guess the "don't mess with success" rule comes in play
here.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Pratie Cakes
 Categories: Diabetic, Side dish, Vegetable
      Yield: 7 Servings

      2 c  Potatoes; mashed (fresh or
           -prefared from flakes)
    1/2 c  All-purpose flour; unsifted
           (reserve some 1 tb to flour-
           Ing board)
    1/4 ts Salt
      2 tb Onion; finely chopped
      2 tb Margarine;

  Turn mashed potatoes into a large bowl.  Add flour, salt, and onion.
  Mix thoroughly with hands and fingers until completely mixed and
  smooth. Pat on a lightly floured board until 1/2 inch thick.  Cut
  with a 3-inch cookie cutter.  Place on a cookie sheet, cover lightly
  with waxed paper, and chill in refrigerator until just before
  cooking. To cook, use 1 tablespoon margarine at a time.  Melt
  margarine in a large frying pan or stovetop griddle.  Fry cakes over
  moderately hot heat, turning to brown on both sides.  Serve
  immediately.

  Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

  CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110

  Low-sodium diets: Omit salt from original mashed potatoe mixture and
  from recipe.

  Certain Irish folk refer to potato cakes as "praties". They are
  great! Mix and shape ahead, then chill them before cooking. From the
  files of Al Rice, North PoleAlaska,  Feb 1994

MMMMM

Regards,

Stephen
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