Text 19517, 107 rader
Skriven 2014-11-17 05:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: grumpy & lost 302
=========================
 RH> Typical, when I was first diagnosed and still in the hospital, they
 RH> wanted me to do 3 a day. My primary care doctor saw me a few days
 RH> after discharge & said I only needed to do one a day.

I do them as seldom as possible, which is, though there is
a machine at the house, almost never.

 ML> did my reading go below 120, even after several days of
 ML> no caloric intake. By their working definition, treatable
 ML> diabetes starts at 151. I refused the insulin at 153,
 ML> which caused a little ruckus.
 RH> I can see why it caused a ruckus--the standard for needing it is a
 RH> reading of 126.

All debatable. The new Diabetes Association guideline is >125,
which I believe to be on the alarmist side and will go the
way of the "lower the cholesterol the better," which has been
discredited. The old one, still in the textbooks and obviously
in use in some reputable establishments, is >150. In some
countries the numbers vary even more, and ofttimes nobody
bothers doing anything until over 200. As even now I run in
that range, that's the standard that I'll likely adhere to.

  But having high readings after no caloric intake--what
 RH> were they putting in your IVs?

For some days, lactated Ringer's, no calories, the numbers
ranged from just under 150 to just under 200. With 500
Calories a day added with dextrose, they were in the 200
range.

 Remember tho, balance your carbs with
 RH> proteins. Anyway, hopefully things are settling down for you.

Considering that my normal intake is over 80% protein
and fat, with relatively few carbs (mostly low gly),
that advice is kind of redundant.

 RH> It could be waiting for you in the mile high stack of mail in
 RH> Washington.

And, as with most of that stack, it will no doubt be
canned immediately.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Cacciatore
 Categories: Chicken, Italian
   Servings: 6

      6    Skinned, boned small chicken
           -breast halves
           ( 3 ounces each)
      2 tb Olive oil or cooking oil
      3 c  Small fresh mushrooms (8
           -ounces) OR two 4-ounce
           Jars whole button mushrooms,
           -drained
      2 md Sweet red or green peppers,
           -cut in strips
      1 lg Onion, thinly sliced,
           -separated into rings
      2    Cloves garlic, minced
           ...     ...     ...
    1/2 c  Dry white wine
      1 sm Serrano chili pepper, seeded
           -and finely
           Chopped OR 1/4 tsp crushed
           -red pepper (Optional)
      1 cn Tomatoes, cut up (28 ounces)
      2 tb Tomato paste
      2 tb Lemon juice
      2 ts Dried basil, crushed
      1 ts Sugar
      1 ts Dried thyme, crushed
    1/2 ts Salt
    1/4 ts Ground black pepper

  Hot cooked penne or rigatoni pasta (optional)

  In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides in hot
  oil (4 to 5 min total).  Remove chicken; set aside.  Add the mushrooms
  (if using fresh), sweet peppers, onion and garlic to the skillet drippings.
  Cook until the vegetables are tender.

  Add the mushrooms (if using canned), wine and serrano or crushed red pepper
  to vegetable mixture.  Bring to boiling; reduce heat.  Simmer, uncovered,
  until almost all of the liquid evaporates.  Add the undrained tomatoes,
  tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return the
  chicken to the pan.

  Simmer, uncovered, for 15 min or until the chicken is tender and no
  longer pink.  OR, after returning chicken to pan, bake, uncovered, in 350 F
  oven for 10 to 15 min or until the chicken is done.  (Use an oven-proof
  skillet for this method.  Serve over cooked pasta.

  Makes 6 servings.

  [ BETTER HOMES AND GARDENS, March 1990 ]

  Posted by Fred Peters.

MMMMM

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