Text 28658, 77 rader
Skriven 2012-08-22 20:56:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28544 av HAP NEWSOM (1:123/140)
Ärende: Tasting
===============
Hi Hap,

->  HN> Yeh, carrot ends and onion bits, and celery tops
->  HN> don't tend to make the designer dishes magazine!

-> No but they do make a wonderful stock. I made sure I made more than what
-> Steve needed so I could have some for cooking.

 HN> Yep, freeze the excess for future use!

I also keep a quart jar or two in the fridge.

-> -> in the low to mid 120s. Insulin was reduced from 30 to 26 units on
-> -> Monday, an almost 80 point drop in cholesterol & triglycerides from

->  HN> As your pancreas recovers from
->  HN> it's damage (as much as it can) you
->  HN> might find it (insulin) being reduced
->  HN> even more.

-> I'm anticipating the dosage to keep dropping. I won't probably be able
-> to go off it completly but intend to make it as low a dose as possible.

 HN> That's the best angle. I'm hoping to keep
 HN> getting my numbers lower and eventually
 HN> trying to decrease the meds...getting
 HN> weight off is really tough!

->  HN> My numbers are averaging around
->  HN> 130 according to my A1C. however
->  HN> they still jump around a lot in
->  HN> my daily testing. I'm happy if
->  HN> I get a fasting number under 150.

-> I was told I should aim for a range of between 90 & 150 for the fasting
-> number.

 HN> I'd like to be right around 100 or so.

Pick up on the exercise level? That should go up when you get back to
the ball park.


->  HN> I have a very small (2 TBS) container
->  HN> on my counter that I put kosher salt
->  HN> into. Whenever I need just a "pinch"
->  HN> that's where it comes from.

-> And usually that "pinch" is all that's needed. My mom keeps a crock of
-> salt on the stove top that she uses for salting in cooking; her "pinch"
-> is a lot more generous than yours, I suspect. (G) We had to replace her
-> stove burner bowls that we got last year, this year. She spilled enough
-> salt on them (and boiled over enough cooking water on that),they pure
-> corroded.

 HN> We use as little as we can get away with.
 HN> we will often use canned beans or tomatoes
 HN> and most of the salt we end up eating comes
 HN> from that and cheese.

I used a bit today as the tomatoes I used were some I canned without
salt last year. Used up the last of the goat meat in a meat, tomatoes,
onions and peppers chili for supper with cole slaw. Only other added
seasoning was pepper as the various peppers had enough "zing" of their
own to satisfy me.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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