Text 17840, 75 rader
Skriven 2014-10-07 19:14:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: health 56
=====================
-=> Quoting Michael Loo to Nancy Backus on 10-04-14  23:26 <=-

 NB>> The advent of laparascopy and computer assisted surgeries has made
 NB>> a huge difference in abdominal surgeries...
 ML> And cardiac surgery as well, I may add. The procedures I had
 ML> done would have involved breaking my rib cage at great risk
 ML> of bleeding, infection, or organ damage had the treatment
 ML> been thirty years earlier. 

True...  that, too..  :)
 
 NB>> procedure took a bit longer than normal because everyone was oohing
 NB>> and aahing about the new color...
 ML> Funny, that. I think you may have mentioned it before.

Quite possibly.  :)

 NB>> Mine went south almost 20 years ago... having produced monster
 NB>> stones... had it done laparoscopically... 
 ML> In the relatively early days of the science; although it
 ML> has been practiced for a hundred years, it was rare until,
 ML> as you say, the heyday of computers.
 
Not too early... I think they'd been doing surgeries that way for maybe
5, 10 years before... but I did see the beginning of the curve, as I had
a laparoscopy for only diagnostic purposes a few years before that
(followed by "bikini-line" surgery), and it was soon after being used
for the surgeries themselves as well.  Computers and better fiber optics
both made the difference between just a diagnostic tool and a surgical
method...  

 ML>> There is another nice Tuscan version cooked with lots of
 ML>> onion that has been sliced and browned for 30 min in oil and
 ML>> a little water, salt, and pepper.
 NB>> I'm guessing it's just the onion that has been browned for 30
 NB>> minutes, not the liver....? 
 ML> One would think so. I was wondering about the water, too.

One would hope so.  Although, my cousin did make liver that I normally
would consider way over-cooked that actually was still edible and not
nasty at all...  It was in a gravy, and she made it on top of the stove
in a skillet... didn't pay that much attention to the details, and
expected to only be eating my portion out of politeness.  I ended up
with seconds, and didn't mind it reheated a day or so later...
 
 NB>>> About par for the course...
 ML>> I suppose. We have to remember that human civilization is
 ML>> fairly young, and science even younger, and sophisticated
 ML>> data collection only a century or two old.
 NB>> And as my daddy used to say, there's a good reason they call it a
 NB>> practice...  ;)
 ML> Ha ha. Remember that "practice" comes from "praxis,"
 ML> a Greek word meaning "doing."

True... and I'm sure Daddy knew that, too.  He always had quite the
twinkle in his eyes when he'd say that... even if it was in response to
less than stellar experience that day...  ;)

 ML>> When they figure out that not everybody's system does the
 ML>> same thing as the norm, they might start doing more mindful
 ML>> research.
 NB>> Exactly.  And the sooner, the better...  ;) 
 ML> One hopes. With computers working as fast as they do, that
 ML> day seems to be just around the corner.

As long as the proper data is fed in for the computer to digest... ;)
Otherwise it will remain just around the corner, and never appear....

ttyl         neb

... To err is dysfunctional, to forgive co-dependent. -- Berton Averre

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