Text 2323, 77 rader
Skriven 2006-06-19 20:38:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Iodine
==============
 Hi, Mark,

 ML> one way to find out is to try a li'l something my father read about
 ML> and tried... his reading was related to the thyroid gland and what it
 ML> need to operate properly...

 ML> iodine (iodide?) is a very necessary item that the thyroid needs and
 ML> many folk, quite simply, do not get enough... babies still in the womb
 ML> can rob a female of all their's and that can lead to later ones not
 ML> getting enough if the female even has any available when the subsequent
 ML> ones are in utero and developing...
 ML> a malfunctioning thyroid can lead to all kinds of problems... obesity,
 ML> ADD/ADHD, slower learning, and many more... somewhere around here, i
 ML> have a link to a paper written by a doctor that puts a lot of this on
 ML> the table... unfortunately, the AMA won't publish it and many of his
 ML> peers refuse(d) to even consider it... the really sad part is that
 ML> if/when one gets their thyroid operating properly a lot of problems,
 ML> that the AMA and pharmaceuticals make money treating, simply go away...

 The desirability of people getting enough iodine has
 been generally recognized for years, and has been
 addressed by making iodized salt available, and it
 is at the same price as common table salt. Even people
 who avoid table salt to avoid blood pressure problems
 can get salt substitutes including potassium iodide.
 Maybe the reason the esteemed doctor's paper wasn't
 published was that his "discoveries" were old news
 as far as scientific publishing was concerned. There
 isn't a massive conspiracy behind every disappointment.

 One way to get natural iodine is with sea salt, though
 the following recipe throws a lot of it away...

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Sea Bass Baked in a Salt Crust
 Categories: Fish
      Yield: 2 servings

      4 c  Sel gris or chunky sea salt
      4 sl Lemon (thin)
      6    Sprigs tarragon
  1 1/2 lb Sea bass or red snapper,
           -cleaned
           Extra virgin olive oil,
           -for sprinkling

  Preheat the oven to 350F. Place salt in a baking dish, and heat in
  the oven for 15 min.

  Remove salt from oven, and increase temperature to 450F. In the
  bottom of a roasting pan big enough for the fish, spoon about 1/3 of
  the warm salt in the approximate shape and size of the fish. Lay 2
  slices of lemon and 3 sprigs of tarragon on the salt. Lay the fish on
  top. Place the remaining lemon slices and tarragon on top of the
  fish. Spoon the remaining salt on top of the fish, patting it on the
  sides and making sure to cover it completely.

  Bake the fish 10-12 min, or 8 min per inch of thickness. Check for
  doneness by inserting the tip of a knife through the salt crust into
  the thickest part of the fish and wedging it slightly to see if the
  flesh is cooked. [M would cook a little less than it says.]

  Remove fish from oven, and quickly break off the salt, brushing off
  as much as possible. Transfer to a platter. At the table, remove the
  skin and fillet the fish. Pass the olive oil for sprinkling over the
  fillets.

  New York Times 5/6/98

MMMMM
 Joan MacDiarmid

... ARRRRRGGGHHH!!!! ... Tension breaker, had to be done.
___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)