Text 28665, 88 rader
Skriven 2012-08-24 13:07:54 av HAP NEWSOM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Tasting
===============
Hey Ruth!

-> ->  HN> Yeh, carrot ends and onion bits, and celery tops
-> ->  HN> don't tend to make the designer dishes magazine!
-> 
-> -> No but they do make a wonderful stock. I made sure I made more than 
what
-> -> Steve needed so I could have some for cooking.
-> 
->  HN> Yep, freeze the excess for future use!
-> 
-> I also keep a quart jar or two in the fridge.
->
I use ziploc bags, put em into square containers
so they get a "stackable shape".
I never have put glass in my freezer.
 
-> -> -> in the low to mid 120s. Insulin was reduced from 30 to 26 units on
-> -> -> Monday, an almost 80 point drop in cholesterol & triglycerides
from
-> 
-> ->  HN> As your pancreas recovers from
-> ->  HN> it's damage (as much as it can) you
-> ->  HN> might find it (insulin) being reduced
-> ->  HN> even more.
-> 
-> -> I'm anticipating the dosage to keep dropping. I won't probably be
able
-> -> to go off it completly but intend to make it as low a dose as 
possible.
-> 
->  HN> That's the best angle. I'm hoping to keep
->  HN> getting my numbers lower and eventually
->  HN> trying to decrease the meds...getting
->  HN> weight off is really tough!
-> 
-> ->  HN> My numbers are averaging around
-> ->  HN> 130 according to my A1C. however
-> ->  HN> they still jump around a lot in
-> ->  HN> my daily testing. I'm happy if
-> ->  HN> I get a fasting number under 150.
-> 
-> -> I was told I should aim for a range of between 90 & 150 for the 
fasting
-> -> number.
-> 
->  HN> I'd like to be right around 100 or so.
-> 
-> Pick up on the exercise level? That should go up when you get back to
-> the ball park.
->
Seems to work short term, but I'm
looking for better long term results
as well.
 
-> 
-> ->  HN> I have a very small (2 TBS) container
-> ->  HN> on my counter that I put kosher salt
-> ->  HN> into. Whenever I need just a "pinch"
-> ->  HN> that's where it comes from.
-> 
-> -> And usually that "pinch" is all that's needed. My mom keeps a crock
of
-> -> salt on the stove top that she uses for salting in cooking; her 
"pinch"
-> -> is a lot more generous than yours, I suspect. (G) We had to replace 
her
-> -> stove burner bowls that we got last year, this year. She spilled 
enough
-> -> salt on them (and boiled over enough cooking water on that),they pure
-> -> corroded.
-> 
->  HN> We use as little as we can get away with.
->  HN> we will often use canned beans or tomatoes
->  HN> and most of the salt we end up eating comes
->  HN> from that and cheese.
-> 
-> I used a bit today as the tomatoes I used were some I canned without
-> salt last year. Used up the last of the goat meat in a meat, tomatoes,
-> onions and peppers chili for supper with cole slaw. Only other added
-> seasoning was pepper as the various peppers had enough "zing" of their
-> own to satisfy me.
->
Sounds good!!
chat with you soon!
ha
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