Text 19656, 123 rader
Skriven 2014-11-21 12:57:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Grumpy
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Medicine is not a "one size fits all" field.

 ML> That was my whole point.

I do, sometimes, belabour the obvious.
 
 ML> But it is becoming one - you do things by the book,
 ML> or else you get passed over for promotion.

And that is a shame. People who practice medicine that way are just in it for
the prestige of being called "Doctor" and the pay-cheque. The lolly being more
important than the ego stroking. As such many of the budding doctors loose
track of the most important first commandment of medicine "Do no harm".

 DD> When I was sticking myself multiple times per day some of my
 DD> fingertips looked like they had measles from all the little black
 DD> specks of minute blood clots on the surface of the skin. But they
 DD> didn't last long and weren't noticeable to anyone but me.

 ML> There's no reason to test multiple times a day.
 ML> The protocol was devised by some OCD person no
 ML> doubt.

Or an executive of a firm that hustles the testing supplies. I figured out on
my own that puncturing my finger for vampire juice several times per day was a
waste of time and money. Especially after I had observed the effects of various
changes in my diet on my blood glucose levels.
 
 ML> The pattern should be easily determined as to what
 ML> caloric intake does for an individual's blood sugar,
 ML> and once a day tops should satisfy even the most
 ML> picky of medical personnel. My primary and I have
 ML> agreed that an A1C every 6 months is enough.

I am down to about 1 stick per week. And I see my primary once per year. My
last A1C was 6.1 (down from 6.9) so it's going in my direction as I lose weight
and reduce my intake.
 
 ML> It has been demonstrated that pain affects blood sugar levels
 ML> (increasing them). There has been no reported evidence that
 ML> blood sugar affects pain, though.

 DD> Pain also affects blood pressure and intra-ocular pressure (both of
 DD> which I have experienced).

 ML> Pain is a pretty important phenomenon, to the pained
 ML> one. Tends to take over one's entire gestalt, if you
 ML> will.

Makes it hard to sleep and let the body heal itself, too. Most of my pain these
days (and disturbed slumber) comes from the osteo-arthritis in my hips and
right shoulder. Unfortunately there is no way that I know of for my body to
repair worn out joints. So, I take my glucosamine and eat lots of seafood.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maine Shrimp Chowder
 Categories: Seafood, Pork, Potatoes, Dairy
      Yield: 4 servings
 
      3 lb Shell-on, head-on Maine
           - shrimp
      4 oz Slab bacon; in 1/4" pieces
      3 md Russet potatoes; quartered
           - lengthwise, sliced across
           - in 1/2" pieces
      1 lg Leek; white only; in 1/4"
           - pieces
      3 tb Butter
    3/4 c  Heavy cream
           Salt & fresh ground pepper
           Cayenne pepper
      2 ts Snipped chives
 
  Peel the heads and shells off the shrimp, reserving both
  for the shrimp broth. (If the shrimp are in the middle of
  their spawn, says Hayward, clusters of gray eggs may be
  present that will not adversely affect the broth.)
  Transfer the shrimp to a bowl, cover, and refrigerate them
  until the chowder base is completed. Place the shrimp
  shells and heads in a large pot and add 10 cups cold
  water. Bring to a simmer over high heat, then reduce to
  low and gently simmer for 5 minutes, skimming off any foam
  that rises to the surface. Strain the broth through a fine
  sieve and set aside.
  
  Now make the chowder base. Cook the bacon in a small pot
  of simmering water for 1 minute. Drain. Heat a medium pot
  over medium heat, add the bacon, and cook, stirring
  occasionally, until it releases some of its fat. Add
  potatoes and leeks, stir well, then reduce heat to
  medium-low and cook, covered, stirring occasionally, for 5
  minutes. Add 3 cups of the reserved shrimp broth (freeze
  remainder for another use) and simmer, covered, until
  potatoes are tender, 8-10 minutes. Remove the chowder base
  from the heat and cover to keep warm.
  
  Melt the butter in a large skillet over medium-high heat.
  Raise the heat to high, add the chilled shrimp and cream,
  stir well, and bring to a boil. Let boil for 30 seconds.
  Add the shrimp mixture to the chowder base and stir gently
  to combine. Cover and let rest for 10 minutes. Season with
  salt, a generous amount of black pepper, and the cayenne.
  Ladle into warm soup bowls and sprinkle the chives on top
  of each.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 02 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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