Text 29122, 91 rader
Skriven 2015-07-16 22:24:20 av Ruth Haffly (1:396/45.28)
  Kommentar till text 29066 av Michael Loo (1:18/200)
Ärende: fast things 971
=======================
Hi Michael,

 RH> I've been using the KCl more the past week or so. I don't see my
 RH> doctor until next week but won't be surprised if he puts me on the
 RH> perscription pills. Also have to try and figure out why the potassium
 RH> is so consistantly on the low side.

 ML> Sort of weird - have you had any arrhythmia issues?

None that I'm aware of, but could have had them and passed it off as
something (unknown) else. But, the cardiologist says that the heart is
in good shape.

 RH> Had a nuclear stress test on the heart yesterday, got word today that
 RH> all was clear there. After the test and a run over to Whole foods, we
 RH> had lunch at our favorite Korean place in Raleigh. Steve had the spicy
 RH> squid, I had beef bulgogi, both with various small sides including a
 RH> couple of small pieces of sushi, fried sweet potato, yaki mandu, kim
 RH> chee, seaweed, etc.

 ML> Congratulations on the stress test. I tend to flunk those.

I semi flunked the first one a couple of years ago. This one, and the
echocardiogram, both came out with good results.


 ML> don't see the point of potatoes.
 RH> I prefer them baked. Had them mashed almost every night (or Sunday
 RH> noon) when I was growing up. Now that I'm trying to keep the carbs in
 RH> line, I've pretty much dropped french fries but for very rare
 RH> occaisions. I like (in reasonable quantities) potato salad. I tried the
 RH> Dickey's dill based potato salad when we were over there a couple of
 RH> weeks ago but I'll go back to the mustard based one I had the first
 RH> time we were there. The dill one was a bit heavy handed on the herb.

 ML> As I understand it, one ought to eat the skin to get the
 ML> potassium benefit from potatoes (not to mention the fiber),
 ML> but then you subject yourself to the solanine, which may
 ML> or may not be troublesome.

I do eat the skin on most potatoes. I don't bother peeling red or Yukon
gold potatoes, do peel russets if using them for something other than
baking.  If they're going into the oven, I just scrub them up good.


 ML> At the more reputable fast food places you can get
 ML> un-messed-with lettuce leaves.
 RH> Didn't know reputable and fast food belong in the same sentence
 RH> describing most of those places. (G)

 ML> My objections to fast food are mostly aesthetic rather than
 ML> health-based. If you don't get a gigantic beverage such as
 ML> they try to sell you, it's quite possible to get a reasonable
 ML> amount of nutrition for not too much money.

But you have to be smart enough to know what good nutrition is. I don't
know if anything like that is taught in school now. Most kids seem to
think a burger in one hand, a cup of fries in the other and a soft drink
cup dangling from the mouth by the straw is a balanced meal. They'd do
good to have a kiddy size drink and fries, and a salad with it all. The
burger could stay, but better on a whole wheat or multi grain bun. Easy
on the kechup too; it's full of sugar.

 ML> Teriyaki Chicken for One
 RH> I have all the ingredients on hand but would probably sub out stevia
 RH> for the sugar. Some convenience products are worth keeping around,
 RH> others, I walk right past when I'm at the store.

 ML> I logged into my Facebook account (I do so every 2 to
 ML> 4 weeks, maybe 1 week if I am feeling particularly bored
 ML> or lonely) and have recently been bombarded from various
 ML> sources with articles trashing stevia, especially its
 ML> component whose name starts with an R, as being as unhealthy
 ML> as any other sweetener, though perhaps for different reasons.
 ML> I have no independent information on this subject, just saying.

I've no idea, not doing Facebook and not seeing anything about it in
print locally. It's a plant based (we could have bought some stevia
plants at the local herbfest this spring) sweetener, not chemically made
like most of the sugar subs are.

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


... Are you sure you really want to know that?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)