Text 9016, 112 rader
Skriven 2014-01-21 07:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Non-statin
==================
NANCY BACKUS Said to DAVE DRUM about non-statin  was: Steve

NB>  DD> http://www.livestrong.com/article/305068-non-statin-cholesterol
NB>  DD> - lowering-medications/
NB>  
NB> I copied that down for Richard... now that he's decided that
NB> statins, no matter how potentially useful or doctor-pushed, are
NB> definitely out for him (and I agree, having seen his body's reaction
NB> to them)...  If nothing else, it can be interesting reading, and
NB> possibly give some alternatives...  

Glad to be of service. 

NB>  RH>  DD> OTOH, oatmeal is known to help reduce cholesterol and some
NB>  RH>  DD> say to scrub plaque from the blood vessels.

NB> I bought some lovely old-fashioned oats, of which I think I've had
NB> more than he has... but that is some of what we are doing here...
NB> He doesn't really have a cholesterol problem, but having the heart
NB> issues, of course the doc is pushing the statins anyway...  But it
NB> doesn't hurt to eat good things to help the situation... ;)

I am convinced that all this boolla sheeta over cholesterol is just 
that. The body, as far as I can see, makes its own fatty deposits 
(cholesterol) from whatever building blocks one gives it. I never made 
an effort to "eat healthy" and my cholesterol numbers were steady in the
130/30 range. My brother, Phil, once said he'd kill to have numbers like
that. As we both had the same parents it must be the way the genes 
recombine in each individual. Anyway, now that I am taking a statin my 
cholesterol is in the 65/35 range ... because my doctor has bought into 
the conventional wisdom WRT diabetes and blood pressure.

NB>  DD> I like raisin, date and nut oatmeal. As well as nearly all the
NB>  DD> added  ingredients oatmeals except those with bananananans in
NB>  DD> them. Second and third favourites are apples & cinnamon and
NB>  DD> peaches & cream.

NB> I like to add my own ingredients to straight oats...  If I had dates
NB> on hand, the raisin/date/nut combo would be a likely one... usually
NB> I have raisins and cinnamon, and add milk and butter and a little
NB> brown sugar atop...

Most of my oats are from a packet ... more for convenience than because 
I am incapable. Four of those little bitty packets make a nicely hearty 
breakfast - I just add the boiling water, butter and some Morton Lite 
Salt. Don't stock milk because I tend to forget about it and it goes 
sour on me.

NB>  DD> But, this recipe was more of a luncheon or supper recipe -
NB>  DD> savoury and with a bite - than a breakfast recipe. I will be
NB>  DD> giving it a try  sometime soon.

NB> That one did look intriguing to me, too...  Maybe if she thought of
NB> it as haggis, without the stomach...?  (G)

Hmmmmmmmmmm ... I hadn't thought of it that way. (BTW - the tagline is 
not random).

Anyway - haggis requires meat of which that recipe didn't have any. But, 
this one does .............

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Scotch-Canadian Haggis
 Categories: Five, Pork, Grains, Offal
      Yield: 8 servings
 
  2 1/2 lb Pork fat or salt pork
      3 lb Pork liver; approx
  1 1/2 c  Rolled oats
      2 ts Salt
    1/2 ts Pepper
 
  This New Brunswick recipe reflects a change in the
  traditional haggis - a change which recent Scottish
  arrivals consider akin to sacrilege. 

  Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes
  and fry out the fat from the pork or salt pork fat.

  Pour off the grease as it accumulates. When the
  pieces are golden brown and crisp they are called
  "crackin's" in Ontario, or "Kips" in the Maritimes.

  Drain well. Cool. Wash the pork liver and place in a
  large pot. Cover with boiling water and boil for
  about 1 hour, or until a fork can easily be inserted.
  Remove liver and allow to cool. Reserve liquid. Put
  cooled liver and 2 cups of cracklin's through the food
  grinder. Mix together. Stir in the oats, salt and
  pepper. Add sufficient cooking liquid to hold mixture
  together. Press into prepared loaf pan, cover with
  waxed paper and foil. Steam for 1 hour. Cool.

  To Serve, slice 1/2 inch thick and pan fry until
  golden brown on both sides. Serve piping hot.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... Haggis is defined, of course, as dining on a full stomach. -- Robert
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