Posted to rec.food.cooking
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Reviving crystallized maple syrup?
On Tue, 6 Nov 2018 21:25:12 -0000 (UTC), Jinx the Minx
> wrote:
>Brice > wrote:
>> On Tue, 6 Nov 2018 14:51:52 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> Pamela > wrote:
>>>> On 00:37 5 Nov 2018, Jinx the Minx > wrote in
>>>> news
>>>>
>>>>> John Kuthe > wrote:
>>>>>> On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote:
>>>>>> ...
>>>>>>> OK, so how do you know that it was only bad once? Is he testing
>>>>>>> every day? Two hours after meals for instance?
>>>>>>
>>>>>> Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing!
>>>>>>
>>>>>> And Cheri, I'll let you know I did my elective in diabetic nursing,
>>>>>> so if you need to know anything in that area of nursing just ask me.
>>>>>>
>>>>>>
>>>>>>> What do they consider an OK A1c in the
>>>>>>> UK for annual test? Not trying to be a smart aleck, just curious.
>>>>>>>
>>>>>>> Cheri
>>>>>>
>>>>>> 7 is the norm for an A1c level in the U.S. I don't know about
>>>>>> anywhere else.
>>>>>>
>>>>>> John Kuthe, RN, BSN...
>>>>>>
>>>>>
>>>>> 7 is considered diabetic in the U.S.
>>>>
>>>> Some sites sites say anything over 6.5 is diabetic. It's worrying
>>>> someone like John who claims to have trained in diabetic nursing doesn't
>>>> know that.
>>>>
>>>>
>>>
>>> I agree, the threshold is much lower than 7. I just called out 7 since
>>> that?s the value JK said was ?the norm?. It?s little wonder how medical
>>> errors are the third leading cause of death in the U.S.
>>
>> In the Netherlands, for instance, 6.1-6.9 is considered pre-diabetic.
>> Diabetic starts at 7. Maybe just a matter of semantics.
>>
>
>Perhaps, except Cheri, John and I are all in the US, so our
>interpretations/semantics should be in alignment. 7 is not “the norm” here.
>
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