I have a half a bushel of delicious but slightly mealy Honeygold apples
so I'm going to put up apple butter and applesauce tomorrow. I'd also
bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
holiday season rather than gain weight. Anyway...

I've got your apple butter recipe, the one where you talk about cooking
the apples in a microwave oven. Have you ever tried cooking the chopped
apples in a slow oven before you mill them? That would dry them out a
little, instead of having some of the juice cook out to be drained away.

Tomorrow should be good weather for having the oven on all day.

Best regards,
Bob

"zxcvbob" > wrote in message
...
>I have a half a bushel of delicious but slightly mealy Honeygold apples so
>I'm going to put up apple butter and applesauce tomorrow. I'd also bake a
>fresh apple Bundt cake, but I'm trying to *lose* some weight this holiday
>season rather than gain weight. Anyway...
>
> I've got your apple butter recipe, the one where you talk about cooking
> the apples in a microwave oven. Have you ever tried cooking the chopped
> apples in a slow oven before you mill them? That would dry them out a
> little, instead of having some of the juice cook out to be drained away.
>
> Tomorrow should be good weather for having the oven on all day.
>
> Best regards,
> Bob

I'm not Barb, but would you consider making your applesauce/butter in the
crockpot? Applebutter in the crock works out fine, makes the house smell
wonderful and is really easy to do.
-ginny

In article >,
zxcvbob > wrote:

> I have a half a bushel of delicious but slightly mealy Honeygold apples
> so I'm going to put up apple butter and applesauce tomorrow. I'd also
> bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
> holiday season rather than gain weight. Anyway...
>
> I've got your apple butter recipe, the one where you talk about cooking
> the apples in a microwave oven. Have you ever tried cooking the chopped
> apples in a slow oven before you mill them? That would dry them out a
> little, instead of having some of the juice cook out to be drained away.
>
> Tomorrow should be good weather for having the oven on all day.
>
> Best regards,
> Bob

I haven't done that, Bob. I think if you do the chunks in the oven you
need to cover them in order to prevent a "crust" or "skin" forming from
the drying. Like roasting red potatoes quarters. And as soon as you
cover them you've lost what you've been seeking -- the cover will
contain the moisture. This is hypothetical, though, but it makes sense
to me. I'd do them in the microwave, drain, and use the juice for
something else -- meat glaze base, jelly, drink it, combine it with
another juice for a beverage. JMO.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> I have a half a bushel of delicious but slightly mealy Honeygold apples
>> so I'm going to put up apple butter and applesauce tomorrow. I'd also
>> bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
>> holiday season rather than gain weight. Anyway...
>>
>> I've got your apple butter recipe, the one where you talk about cooking
>> the apples in a microwave oven. Have you ever tried cooking the chopped
>> apples in a slow oven before you mill them? That would dry them out a
>> little, instead of having some of the juice cook out to be drained away.
>>
>> Tomorrow should be good weather for having the oven on all day.
>>
>> Best regards,
>> Bob
>
> I haven't done that, Bob. I think if you do the chunks in the oven you
> need to cover them in order to prevent a "crust" or "skin" forming from
> the drying. Like roasting red potatoes quarters. And as soon as you
> cover them you've lost what you've been seeking -- the cover will
> contain the moisture. This is hypothetical, though, but it makes sense
> to me. I'd do them in the microwave, drain, and use the juice for
> something else -- meat glaze base, jelly, drink it, combine it with
> another juice for a beverage. JMO.
>



Thanks. I did the microwave thing cuz it just seemed easier. (it took
a lot more than 6 pounds of apples to get 12 cups of sauce.) I drank
the juice, of course. The spiced apple butter is in the oven right now,
making the house smell good. I used more ginger and less cinnamon, so
it won't be quite as dark as yours. These apples were not very tart; I
never would have thought to add vinegar, but they needed it.

Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> I have a half a bushel of delicious but slightly mealy Honeygold apples
> >> so I'm going to put up apple butter and applesauce tomorrow. I'd also
> >> bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
> >> holiday season rather than gain weight. Anyway...
> >>
> >> I've got your apple butter recipe, the one where you talk about cooking
> >> the apples in a microwave oven. Have you ever tried cooking the chopped
> >> apples in a slow oven before you mill them? That would dry them out a
> >> little, instead of having some of the juice cook out to be drained away.
> >>
> >> Tomorrow should be good weather for having the oven on all day.
> >>
> >> Best regards,
> >> Bob
> >
> > I haven't done that, Bob. I think if you do the chunks in the oven you
> > need to cover them in order to prevent a "crust" or "skin" forming from
> > the drying. Like roasting red potatoes quarters. And as soon as you
> > cover them you've lost what you've been seeking -- the cover will
> > contain the moisture. This is hypothetical, though, but it makes sense
> > to me. I'd do them in the microwave, drain, and use the juice for
> > something else -- meat glaze base, jelly, drink it, combine it with
> > another juice for a beverage. JMO.

> Thanks. I did the microwave thing cuz it just seemed easier. (it took
> a lot more than 6 pounds of apples to get 12 cups of sauce.) I drank
> the juice, of course. The spiced apple butter is in the oven right now,
> making the house smell good. I used more ginger and less cinnamon, so
> it won't be quite as dark as yours. These apples were not very tart; I
> never would have thought to add vinegar, but they needed it.
>
> Bob

Dang, I was hoping you'd do them so we could find out if they'd form
that tough outer skin thang.
I assume you added some vinegar? It livens up the flavor, I thinkj.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> zxcvbob > wrote:
>>>
>>>> I have a half a bushel of delicious but slightly mealy Honeygold apples
>>>> so I'm going to put up apple butter and applesauce tomorrow. I'd also
>>>> bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
>>>> holiday season rather than gain weight. Anyway...
>>>>
>>>> I've got your apple butter recipe, the one where you talk about cooking
>>>> the apples in a microwave oven. Have you ever tried cooking the chopped
>>>> apples in a slow oven before you mill them? That would dry them out a
>>>> little, instead of having some of the juice cook out to be drained away.
>>>>
>>>> Tomorrow should be good weather for having the oven on all day.
>>>>
>>>> Best regards,
>>>> Bob
>>> I haven't done that, Bob. I think if you do the chunks in the oven you
>>> need to cover them in order to prevent a "crust" or "skin" forming from
>>> the drying. Like roasting red potatoes quarters. And as soon as you
>>> cover them you've lost what you've been seeking -- the cover will
>>> contain the moisture. This is hypothetical, though, but it makes sense
>>> to me. I'd do them in the microwave, drain, and use the juice for
>>> something else -- meat glaze base, jelly, drink it, combine it with
>>> another juice for a beverage. JMO.
>
>> Thanks. I did the microwave thing cuz it just seemed easier. (it took
>> a lot more than 6 pounds of apples to get 12 cups of sauce.) I drank
>> the juice, of course. The spiced apple butter is in the oven right now,
>> making the house smell good. I used more ginger and less cinnamon, so
>> it won't be quite as dark as yours. These apples were not very tart; I
>> never would have thought to add vinegar, but they needed it.
>>
>> Bob
>
> Dang, I was hoping you'd do them so we could find out if they'd form
> that tough outer skin thang.
> I assume you added some vinegar? It livens up the flavor, I thinkj.


Yes, I added 1/4 cup of white vinegar, then added another tablespoon
after I tasted it.

I over cooked the stuff and ended up with only a little over 5
half-pints! It still tastes good, I didn't scorch it except in the
corners. I ate the scorched part instead of stirring it in, it didn't
taste burned.

I'm tempted to take one jar and add salt, onion powder, and more vinegar
to make ketchup out of it. (might also need some mace.)

There's a lot of apples in each of those little jars.

Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> Melba's Jammin' wrote:
> >>> In article >,
> >>> zxcvbob > wrote:
> >>>
> >>>> I have a half a bushel of delicious but slightly mealy Honeygold apples
> >>>> so I'm going to put up apple butter and applesauce tomorrow. I'd also
> >>>> bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
> >>>> holiday season rather than gain weight. Anyway...
> >>>>
> >>>> I've got your apple butter recipe, the one where you talk about cooking
> >>>> the apples in a microwave oven. Have you ever tried cooking the chopped
> >>>> apples in a slow oven before you mill them? That would dry them out a
> >>>> little, instead of having some of the juice cook out to be drained away.
> >>>>
> >>>> Tomorrow should be good weather for having the oven on all day.
> >>>>
> >>>> Best regards,
> >>>> Bob
> >>> I haven't done that, Bob. I think if you do the chunks in the oven you
> >>> need to cover them in order to prevent a "crust" or "skin" forming from
> >>> the drying. Like roasting red potatoes quarters. And as soon as you
> >>> cover them you've lost what you've been seeking -- the cover will
> >>> contain the moisture. This is hypothetical, though, but it makes sense
> >>> to me. I'd do them in the microwave, drain, and use the juice for
> >>> something else -- meat glaze base, jelly, drink it, combine it with
> >>> another juice for a beverage. JMO.
> >
> >> Thanks. I did the microwave thing cuz it just seemed easier. (it took
> >> a lot more than 6 pounds of apples to get 12 cups of sauce.) I drank
> >> the juice, of course. The spiced apple butter is in the oven right now,
> >> making the house smell good. I used more ginger and less cinnamon, so
> >> it won't be quite as dark as yours. These apples were not very tart; I
> >> never would have thought to add vinegar, but they needed it.
> >>
> >> Bob
> >
> > Dang, I was hoping you'd do them so we could find out if they'd form
> > that tough outer skin thang.
> > I assume you added some vinegar? It livens up the flavor, I thinkj.
>
>
> Yes, I added 1/4 cup of white vinegar, then added another tablespoon
> after I tasted it.
>
> I over cooked the stuff and ended up with only a little over 5
> half-pints! It still tastes good, I didn't scorch it except in the
> corners. I ate the scorched part instead of stirring it in, it didn't
> taste burned.
>
> I'm tempted to take one jar and add salt, onion powder, and more vinegar
> to make ketchup out of it. (might also need some mace.)
>
> There's a lot of apples in each of those little jars.
>
> Bob

:-)

{ Exported from MasterCook Mac }

Apple Catsup

Recipe By: Kerr - 1947, posted to r.f.p.by Barb Schaller 12-2-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
1 cup sugar
1 teaspoon peppercorns
1 teaspoon whole cloves
1 teaspoon dry mustard
2 teaspoons cinnamon
1 tablespoon salt
2 onions, finely chopped
12 sour apples
2 cups cider vinegar

Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
the onions.

Wash, core, and cut apples in quarters. Put into saucepan, cover with
boiling water, bring to boiling point and let simmer until soft. The
water should be nearly gone; then rub through puree sieve and for each
quart of pulp add the mixture of sugar, onions, and spices. After the
two mixtures are blended, add vinegar, bring to boiling point and let
simmer 1 hour.

Pour into prepared jars, seal and process in a boiling water bath for 10
minutes.
‹‹‹‹‹
Notes: IF this is the apple ketchup I once made many years ago, it
tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
recipe was an open-kettle method, now outdated. 10/28/04
_____




--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Bob James wrote:
> I have made apple butter in the oven in a covered large deep turkey
> roaster for 40 years. The vents in the cover or a slight cant will keep
> from having any problems. Takes about 12 lbs peeled and sliced apples
> (I use Macintosh). Add sugar, 7 cups, water, 4 cups and spices. Cook at
> 325 for about 5-6 hours, stirring periodically with a long handled
> wooden spoon. Cook down to about 1/2 the original volume for a thick
> applebutter. Makes about 10 pints.
>
> In latter years I have resorted to using a stick blender or hand potato
> masher after about an hour in the oven to speed up the breakdown.


I cut up the apples but did not peel or core them. After they were
cooked, I sauced them with an old Foley food mill. I'm not sure if
that's faster than peeling and coring first or not.

Bob

That sounds like a great recipe, Barb, except for the sugar, which may
give you diabetes (which I would replace with splenda, or the new
equivalent walmart product "Altern" which is 1/2 the price of Splenda
{I guess Tate & Lyle is going to be eating Walmart's shorts on this
one}, and the salt, which may give you HBP (which I would replace with
potassium chloride salt).

One thing I would personally try would be to chop the skins up in a
blender, as they have tremendous nutritive value (a lot of the good
stuff in fruit is in the skin).
Sincerely, BlackHawk
>
>{ Exported from MasterCook Mac }
>
>Apple Catsup
>
>Recipe By: Kerr - 1947, posted to r.f.p.by Barb Schaller 12-2-2007
>Serving Size: 1
>Preparation Time: 0:00
>Categories: Canning, Preserves, Etc.
>
>Amount Measure Ingredient Preparation Method
>1 cup sugar
>1 teaspoon peppercorns
>1 teaspoon whole cloves
>1 teaspoon dry mustard
>2 teaspoons cinnamon
>1 tablespoon salt
>2 onions, finely chopped
>12 sour apples
>2 cups cider vinegar
>
>Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
>the onions.
>
>Wash, core, and cut apples in quarters. Put into saucepan, cover with
>boiling water, bring to boiling point and let simmer until soft. The
>water should be nearly gone; then rub through puree sieve and for each
>quart of pulp add the mixture of sugar, onions, and spices. After the
>two mixtures are blended, add vinegar, bring to boiling point and let
>simmer 1 hour.
>
>Pour into prepared jars, seal and process in a boiling water bath for 10
>minutes.
> ‹‹‹‹‹
>Notes: IF this is the apple ketchup I once made many years ago, it
>tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
>recipe was an open-kettle method, now outdated. 10/28/04
>_____

BlackHawk 96 > wrote in
:

> That sounds like a great recipe, Barb, except for the
> sugar, which may give you diabetes (which I would replace
> with splenda, or the new equivalent walmart product
> "Altern" which is 1/2 the price of Splenda {I guess Tate &
> Lyle is going to be eating Walmart's shorts on this one},
> and the salt, which may give you HBP (which I would replace
> with potassium chloride salt).

sugar does NOT "give you diabetes"
neither will one tablespoon of salt over 6-8 jars of catsup
give you high blood pressure.
some of us cannot eat artificial sweeteners (gag!) & some
prefer to eat real substances.
potassium cloride doesn't act like sodium cloride in recipes
& again, it tastes nasty to some people.
lee

On Thu, 13 Dec 2007 12:25:16 +0000 (UTC), enigma >
wrote:

>BlackHawk 96 > wrote in
:
>
>> That sounds like a great recipe, Barb, except for the
>> sugar, which may give you diabetes (which I would replace
>> with splenda, or the new equivalent walmart product
>> "Altern" which is 1/2 the price of Splenda {I guess Tate &
>> Lyle is going to be eating Walmart's shorts on this one},
>> and the salt, which may give you HBP (which I would replace
>> with potassium chloride salt).
>
>sugar does NOT "give you diabetes"

If you eat enough sugar, Lee, it will give you diabetes. It's a matter
of degree. If you want to know more about it, I recommend "Protein
Power" by MDs Michael Eades and Mary Dan Eades.

>neither will one tablespoon of salt over 6-8 jars of catsup
>give you high blood pressure.

You are absolutely correct. I was generalizing when I said "...and the
salt, which may give you HBP (which I would replace with potassium
chloride salt)" It's just that I would personally try replacing the
sodium with potassium, as I believe potassium is healthier. If you
want to know more about this topic, I suggest "The K Factor".

> some of us cannot eat artificial sweeteners (gag!) & some
>prefer to eat real substances.

> potassium cloride doesn't act like sodium cloride in recipes
>& again, it tastes nasty to some people.

Being that taste is acquired, some adventurous souls may not find the
potassium chloride not too objectionable, considering that it is a
small amount, as you said.

>lee

Hippocrates said (more or less) "Let food be your medicine, and
medicine be your food.". Not a bad place to start, imho.
Sincerely, BlackHawk

BlackHawk 96 wrote:
> On Thu, 13 Dec 2007 12:25:16 +0000 (UTC), enigma >
> wrote:
>
>>BlackHawk 96 > wrote in
m:
>>
>>> That sounds like a great recipe, Barb, except for the
>>> sugar, which may give you diabetes...
>>
>>sugar does NOT "give you diabetes"
>
> If you eat enough sugar, Lee, it will give you diabetes.

Sugar does not cause diabetes, in this case, what you're referring to as
Type II. Type II diabetes in some cases is genetic, and in some cases
brought on by bad lifestyle choices, which would include poor
nutritional habits. Sugar, in and of itself, does not cause diabetes
without other co-factors.

B/

On Sat, 15 Dec 2007 23:26:17 -0800, Brian Mailman
> wrote:

>BlackHawk 96 wrote:
>> On Thu, 13 Dec 2007 12:25:16 +0000 (UTC), enigma >
>> wrote:
>>
>>>BlackHawk 96 > wrote in
:
>>>
>>>> That sounds like a great recipe, Barb, except for the
>>>> sugar, which may give you diabetes...
>>>
>>>sugar does NOT "give you diabetes"
>>
>> If you eat enough sugar, Lee, it will give you diabetes.
>
>Sugar does not cause diabetes, in this case, what you're referring to as
>Type II. Type II diabetes in some cases is genetic, and in some cases
>brought on by bad lifestyle choices, which would include poor
>nutritional habits. Sugar, in and of itself, does not cause diabetes
>without other co-factors.
>
>B/
Well, Brian, yes and no. "except for the sugar, which may give you
diabetes..." still makes sense to me, in a general way. I can see now
that I should have been more precise. As:

That sounds like a great recipe, Barb. Except that I would fiddle with
the sugar and salt.

For those who believe, as i do, that sugar may add to the risk of
getting, or exacerbating, diabetes or arthritis, the sugar could be
replaced with sucralose (aka Splenda) or the new Walmart sucralose
product "Altern" which is 1/2 the price of Splenda (I guess Tate &
Lyle is going to be eating Walmart's shorts on this one).

For those who believe, as I do, that too much sodium coupled with too
little potassium in the diet can cause or exacerbate a host of health
problems (including high blood pressure) the sodium chloride (salt)
could be replaced with potassium chloride. Considering the small
amount of salt called for, the substitution may not be noticeable to
the taste buds.
Sincerely, BlackHawk

Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...

> That sounds like a great recipe, Barb, except for the sugar, which may
> give you diabetes (which I would replace with splenda, or the new
> equivalent walmart product "Altern" which is 1/2 the price of Splenda
> {I guess Tate & Lyle is going to be eating Walmart's shorts on this
> one}, and the salt, which may give you HBP (which I would replace with
> potassium chloride salt).
>
> One thing I would personally try would be to chop the skins up in a
> blender, as they have tremendous nutritive value (a lot of the good
> stuff in fruit is in the skin).
> Sincerely, BlackHawk
>

But it's a condiment, for cripes sake, not something you're going to eat a
bottle of at one sitting. Sugar in moderation (like most things) is not a
dangerous food.

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

Wayne Boatwright wrote:
> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>
>> That sounds like a great recipe, Barb, except for the sugar, which may
>> give you diabetes (which I would replace with splenda, or the new
>> equivalent walmart product "Altern" which is 1/2 the price of Splenda
>> {I guess Tate & Lyle is going to be eating Walmart's shorts on this
>> one}, and the salt, which may give you HBP (which I would replace with
>> potassium chloride salt).
>>
>> One thing I would personally try would be to chop the skins up in a
>> blender, as they have tremendous nutritive value (a lot of the good
>> stuff in fruit is in the skin).
>> Sincerely, BlackHawk
>>
>
> But it's a condiment, for cripes sake, not something you're going to eat a
> bottle of at one sitting. Sugar in moderation (like most things) is not a
> dangerous food.
>
Exactly, I've been a diagnosed diabetic for thirteen years and probably
had it three or four years before that. I eat sugar and sweets of all
kinds but I take them into consideration of my carbohydrate allowance. I
don't think any scientist would claim that eating sugar would give you
diabetes. My version of diabetes is called Syndrome X diabetes,
pot-bellied male over fifty with a heart problem.

Using diet and exercise Type II diabetics can generally live long,
productive lives. In my case I use two different forms of insulin, one
long lasting, good for 24 hours of steady feed, the other short-term,
used before meals in small doses. I still have to avoid excess
carbohydrates but am doing well with normal blood glucose readings.

YMMV

George

Wayne Boatwright wrote:
> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>
>> That sounds like a great recipe, Barb, except for the sugar, which
>> may give you diabetes (which I would replace with splenda, or the
>> new equivalent walmart product "Altern" which is 1/2 the price of
>> Splenda {I guess Tate & Lyle is going to be eating Walmart's shorts
>> on this one}, and the salt, which may give you HBP (which I would
>> replace with potassium chloride salt).
>>
>> One thing I would personally try would be to chop the skins up in a
>> blender, as they have tremendous nutritive value (a lot of the
>> good stuff in fruit is in the skin). Sincerely, BlackHawk
>>
>
> But it's a condiment, for cripes sake, not something you're going to
> eat a bottle of at one sitting. Sugar in moderation (like most
> things) is not a dangerous food.

I came across the best example of this type of fallacy some <cough>-ty
odd years ago; I b'lieve it was a column by Isacc Asimov.

Take some tomato juice. Put a goldfish in it. See what happens to the
goldfish. See? It proves tomato juice is poisonous.

B/

BlackHawk 96 wrote:
> On Sat, 15 Dec 2007 23:26:17 -0800, Brian Mailman
> > wrote:
>
>>BlackHawk 96 wrote:
>>> On Thu, 13 Dec 2007 12:25:16 +0000 (UTC), enigma >
>>> wrote:
>>>
>>>>BlackHawk 96 > wrote in
m:
>>>>
>>>>> That sounds like a great recipe, Barb, except for the
>>>>> sugar, which may give you diabetes...
>>>>
>>>>sugar does NOT "give you diabetes"
>>>
>>> If you eat enough sugar, Lee, it will give you diabetes.
>>
>>Sugar does not cause diabetes, in this case, what you're referring to as
>>Type II. Type II diabetes in some cases is genetic, and in some cases
>>brought on by bad lifestyle choices, which would include poor
>>nutritional habits. Sugar, in and of itself, does not cause diabetes
>>without other co-factors.

> Well, Brian, yes and no.

100% yes, 0% no.

> "except for the sugar, which may give you
> diabetes..." still makes sense to me, in a general way. I can see now
> that I should have been more precise. As:
>
> That sounds like a great recipe, Barb. Except that I would fiddle with
> the sugar and salt.
>
> For those who believe, as i do, that sugar may add to the risk of
> getting, or exacerbating, diabetes or arthritis...

Going outside adds to the risk of having a piano fall on your head.

B/

Oh pshaw, on Mon 17 Dec 2007 11:09:00a, Brian Mailman meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>>
>>> That sounds like a great recipe, Barb, except for the sugar, which
>>> may give you diabetes (which I would replace with splenda, or the
>>> new equivalent walmart product "Altern" which is 1/2 the price of
>>> Splenda {I guess Tate & Lyle is going to be eating Walmart's shorts
>>> on this one}, and the salt, which may give you HBP (which I would
>>> replace with potassium chloride salt).
>>>
>>> One thing I would personally try would be to chop the skins up in a
>>> blender, as they have tremendous nutritive value (a lot of the
>>> good stuff in fruit is in the skin). Sincerely, BlackHawk
>>>
>>
>> But it's a condiment, for cripes sake, not something you're going to
>> eat a bottle of at one sitting. Sugar in moderation (like most
>> things) is not a dangerous food.
>
> I came across the best example of this type of fallacy some <cough>-ty
> odd years ago; I b'lieve it was a column by Isacc Asimov.
>
> Take some tomato juice. Put a goldfish in it. See what happens to the
> goldfish. See? It proves tomato juice is poisonous.
>
> B/
>

LOL!

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

Oh pshaw, on Mon 17 Dec 2007 06:50:36a, George Shirley meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>>
>>> That sounds like a great recipe, Barb, except for the sugar, which may
>>> give you diabetes (which I would replace with splenda, or the new
>>> equivalent walmart product "Altern" which is 1/2 the price of Splenda
>>> {I guess Tate & Lyle is going to be eating Walmart's shorts on this
>>> one}, and the salt, which may give you HBP (which I would replace with
>>> potassium chloride salt).
>>>
>>> One thing I would personally try would be to chop the skins up in a
>>> blender, as they have tremendous nutritive value (a lot of the good
>>> stuff in fruit is in the skin).
>>> Sincerely, BlackHawk
>>>
>>
>> But it's a condiment, for cripes sake, not something you're going to
>> eat a bottle of at one sitting. Sugar in moderation (like most things)
>> is not a dangerous food.
>>
> Exactly, I've been a diagnosed diabetic for thirteen years and probably
> had it three or four years before that. I eat sugar and sweets of all
> kinds but I take them into consideration of my carbohydrate allowance. I
> don't think any scientist would claim that eating sugar would give you
> diabetes. My version of diabetes is called Syndrome X diabetes,
> pot-bellied male over fifty with a heart problem.
>
> Using diet and exercise Type II diabetics can generally live long,
> productive lives. In my case I use two different forms of insulin, one
> long lasting, good for 24 hours of steady feed, the other short-term,
> used before meals in small doses. I still have to avoid excess
> carbohydrates but am doing well with normal blood glucose readings.
>
> YMMV
>
> George

All of my symptoms of Type II diabetes completely disappeared after
significant weight loss (though I know that once a diabetic, always a
diabetic). I no longer take any medications. I do eat sweets and other
carbs in controlled amounts, and my BG always tests in the normal range, as
well as my a1c.

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

Wayne Boatwright wrote:
> Oh pshaw, on Mon 17 Dec 2007 06:50:36a, George Shirley meant to say...
>
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>>>
>>>> That sounds like a great recipe, Barb, except for the sugar, which may
>>>> give you diabetes (which I would replace with splenda, or the new
>>>> equivalent walmart product "Altern" which is 1/2 the price of Splenda
>>>> {I guess Tate & Lyle is going to be eating Walmart's shorts on this
>>>> one}, and the salt, which may give you HBP (which I would replace with
>>>> potassium chloride salt).
>>>>
>>>> One thing I would personally try would be to chop the skins up in a
>>>> blender, as they have tremendous nutritive value (a lot of the good
>>>> stuff in fruit is in the skin).
>>>> Sincerely, BlackHawk
>>>>
>>> But it's a condiment, for cripes sake, not something you're going to
>>> eat a bottle of at one sitting. Sugar in moderation (like most things)
>>> is not a dangerous food.
>>>
>> Exactly, I've been a diagnosed diabetic for thirteen years and probably
>> had it three or four years before that. I eat sugar and sweets of all
>> kinds but I take them into consideration of my carbohydrate allowance. I
>> don't think any scientist would claim that eating sugar would give you
>> diabetes. My version of diabetes is called Syndrome X diabetes,
>> pot-bellied male over fifty with a heart problem.
>>
>> Using diet and exercise Type II diabetics can generally live long,
>> productive lives. In my case I use two different forms of insulin, one
>> long lasting, good for 24 hours of steady feed, the other short-term,
>> used before meals in small doses. I still have to avoid excess
>> carbohydrates but am doing well with normal blood glucose readings.
>>
>> YMMV
>>
>> George
>
> All of my symptoms of Type II diabetes completely disappeared after
> significant weight loss (though I know that once a diabetic, always a
> diabetic). I no longer take any medications. I do eat sweets and other
> carbs in controlled amounts, and my BG always tests in the normal range, as
> well as my a1c.
>
I have a friend who is 55 yo, diagnosed two years ago as a Type II. He
currently has normal BG's and A1c with diet and exercise. I also know a
40-yo Type 1 who only uses a moderate amount of insulin when he
splurges. Of course he is in magnificent physical condition and runs and
exercises every day of the year. He was diagnosed at age 3.

Many people lead normal lives without meds who have diabetes. Sounds
like you're doing the right thing Wayne. My list A1c was 4, fairly good
for an old fat guy.

George

Oh pshaw, on Mon 17 Dec 2007 02:25:40p, George Shirley meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Mon 17 Dec 2007 06:50:36a, George Shirley meant to say...
>>
>>> Wayne Boatwright wrote:
>>>> Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>>>>
>>>>> That sounds like a great recipe, Barb, except for the sugar, which
>>>>> may give you diabetes (which I would replace with splenda, or the
>>>>> new equivalent walmart product "Altern" which is 1/2 the price of
>>>>> Splenda {I guess Tate & Lyle is going to be eating Walmart's shorts
>>>>> on this one}, and the salt, which may give you HBP (which I would
>>>>> replace with potassium chloride salt).
>>>>>
>>>>> One thing I would personally try would be to chop the skins up in a
>>>>> blender, as they have tremendous nutritive value (a lot of the good
>>>>> stuff in fruit is in the skin).
>>>>> Sincerely, BlackHawk
>>>>>
>>>> But it's a condiment, for cripes sake, not something you're going to
>>>> eat a bottle of at one sitting. Sugar in moderation (like most
>>>> things) is not a dangerous food.
>>>>
>>> Exactly, I've been a diagnosed diabetic for thirteen years and
>>> probably had it three or four years before that. I eat sugar and
>>> sweets of all kinds but I take them into consideration of my
>>> carbohydrate allowance. I don't think any scientist would claim that
>>> eating sugar would give you diabetes. My version of diabetes is called
>>> Syndrome X diabetes, pot-bellied male over fifty with a heart problem.
>>>
>>> Using diet and exercise Type II diabetics can generally live long,
>>> productive lives. In my case I use two different forms of insulin, one
>>> long lasting, good for 24 hours of steady feed, the other short-term,
>>> used before meals in small doses. I still have to avoid excess
>>> carbohydrates but am doing well with normal blood glucose readings.
>>>
>>> YMMV
>>>
>>> George
>>
>> All of my symptoms of Type II diabetes completely disappeared after
>> significant weight loss (though I know that once a diabetic, always a
>> diabetic). I no longer take any medications. I do eat sweets and
>> other carbs in controlled amounts, and my BG always tests in the normal
>> range, as well as my a1c.
>>
> I have a friend who is 55 yo, diagnosed two years ago as a Type II. He
> currently has normal BG's and A1c with diet and exercise. I also know a
> 40-yo Type 1 who only uses a moderate amount of insulin when he
> splurges. Of course he is in magnificent physical condition and runs and
> exercises every day of the year. He was diagnosed at age 3.
>
> Many people lead normal lives without meds who have diabetes. Sounds
> like you're doing the right thing Wayne. My list A1c was 4, fairly good
> for an old fat guy.
>
> George
>

George, I'd say your A1c is excellent! Better than mine, actually, as mine
ranges between 4.9 and 5.1, still very acceptable for the normal range.

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

"Brian Mailman" > wrote in message
...
> Wayne Boatwright wrote:
> > Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
> >
> >> That sounds like a great recipe, Barb, except for the sugar, which
> >> may give you diabetes (which I would replace with splenda, or the
> >> new equivalent walmart product "Altern" which is 1/2 the price of
> >> Splenda {I guess Tate & Lyle is going to be eating Walmart's shorts
> >> on this one}, and the salt, which may give you HBP (which I would
> >> replace with potassium chloride salt).
> >>
> >> One thing I would personally try would be to chop the skins up in a
> >> blender, as they have tremendous nutritive value (a lot of the
> >> good stuff in fruit is in the skin). Sincerely, BlackHawk
> >>
> >
> > But it's a condiment, for cripes sake, not something you're going to
> > eat a bottle of at one sitting. Sugar in moderation (like most
> > things) is not a dangerous food.
>
> I came across the best example of this type of fallacy some <cough>-ty
> odd years ago; I b'lieve it was a column by Isacc Asimov.
>
> Take some tomato juice. Put a goldfish in it. See what happens to the
> goldfish.

I wouldn't be surprised if it was 'nothing' Goldfish are pretty tough. A
guy I knew once used to freeze the suckers in ice trays in the freezer when
they went on vacation, so he didn't have to bother with feeding them.
He found he could get about 2 weeks of them being frozen to where they
would thaw out and be the same as before. For longer vacations he
got someone to feed them.

Ted

George Shirley wrote:
> Many people lead normal lives without meds who have diabetes. Sounds
> like you're doing the right thing Wayne. My list A1c was 4, fairly
> good for an old fat guy.

You are an old fat guy? Then who was that handsome dude you passed off as
your photo before????

Ophelia wrote:
> George Shirley wrote:
>> Many people lead normal lives without meds who have diabetes. Sounds
>> like you're doing the right thing Wayne. My list A1c was 4, fairly
>> good for an old fat guy.
>
> You are an old fat guy? Then who was that handsome dude you passed off as
> your photo before????
>
>
Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I damned
near died due to bacterial infection. Since the end of March 2007 I have
gained 40 lbs back. The handsome dude was still me, or at least that's
what Miz Anne tells me. I like to think I'm distinguished looking at 68
with a full head of gray hair. You should have seen me when I was 30 and
jumped out of airplanes with 250 lbs of equipment strapped to me.
Weighed about 160 back then and it was mostly muscle. I'm really lucky
in that my wife still loves me, gray hair, pot belly and all. Of course
I'm a very good cook too. <BSEG>

George

George Shirley wrote:
> Ophelia wrote:
>> George Shirley wrote:
>>> Many people lead normal lives without meds who have diabetes. Sounds
>>> like you're doing the right thing Wayne. My list A1c was 4, fairly
>>> good for an old fat guy.
>>
>> You are an old fat guy? Then who was that handsome dude you passed
>> off as your photo before????
>>
>>
> Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I
> damned near died due to bacterial infection. Since the end of March
> 2007 I have gained 40 lbs back. The handsome dude was still me, or at
> least that's what Miz Anne tells me.

She is right of course

I like to think I'm
> distinguished looking at 68 with a full head of gray hair. You should
> have seen me when I was 30 and jumped out of airplanes with 250 lbs
> of equipment strapped to me. Weighed about 160 back then and it was
> mostly muscle. I'm really lucky in that my wife still loves me, gray
> hair, pot belly and all. Of course I'm a very good cook too. <BSEG>

Hey, that is what my David did Jumping out of airplanes with huge
amounts of equipment strapped on that is) You and he ought to have plenty
to discuss He isn't a good cook though <G>

btw a couple of years ago, I nearly died with an infection. Scary stuff eh??

Ophelia wrote:
> George Shirley wrote:
>> Ophelia wrote:
>>> George Shirley wrote:
>>>> Many people lead normal lives without meds who have diabetes. Sounds
>>>> like you're doing the right thing Wayne. My list A1c was 4, fairly
>>>> good for an old fat guy.
>>> You are an old fat guy? Then who was that handsome dude you passed
>>> off as your photo before????
>>>
>>>
>> Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I
>> damned near died due to bacterial infection. Since the end of March
>> 2007 I have gained 40 lbs back. The handsome dude was still me, or at
>> least that's what Miz Anne tells me.
>
> She is right of course
>
> I like to think I'm
>> distinguished looking at 68 with a full head of gray hair. You should
>> have seen me when I was 30 and jumped out of airplanes with 250 lbs
>> of equipment strapped to me. Weighed about 160 back then and it was
>> mostly muscle. I'm really lucky in that my wife still loves me, gray
>> hair, pot belly and all. Of course I'm a very good cook too. <BSEG>
>
> Hey, that is what my David did Jumping out of airplanes with huge
> amounts of equipment strapped on that is) You and he ought to have plenty
> to discuss He isn't a good cook though <G>
>
> btw a couple of years ago, I nearly died with an infection. Scary stuff eh??
>
>
I didn't know I was dying, just couldn't breathe. Evidently the
bacterium shut down my kidneys and body fluids backed up into my lungs
causing the breathing problem. EMS folks said they have found many older
males dead on the floor with the phone in their hands. My phones have
the EMS number on speed dial. <G> Not knowing what it was I didn't have
sense enough to be frightened. The frightening part is the particular
bacterium I was infected with is antibiotic resistant and generally
found in hospital environments. Doctors said I probably had it four or
five years before it ran amok and tried to do me in. Sometimes I think
we modern people are to dependent on antibiotics when rest and chicken
soup would do the job.

George

George Shirley wrote:
> Ophelia wrote:
>> George Shirley wrote:
>>> Ophelia wrote:
>>>> George Shirley wrote:
>>>>> Many people lead normal lives without meds who have diabetes.
>>>>> Sounds like you're doing the right thing Wayne. My list A1c was
>>>>> 4, fairly good for an old fat guy.
>>>> You are an old fat guy? Then who was that handsome dude you passed
>>>> off as your photo before????
>>>>
>>>>
>>> Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I
>>> damned near died due to bacterial infection. Since the end of March
>>> 2007 I have gained 40 lbs back. The handsome dude was still me, or
>>> at least that's what Miz Anne tells me.
>>
>> She is right of course
>>
>> I like to think I'm
>>> distinguished looking at 68 with a full head of gray hair. You
>>> should have seen me when I was 30 and jumped out of airplanes with
>>> 250 lbs of equipment strapped to me. Weighed about 160 back then
>>> and it was mostly muscle. I'm really lucky in that my wife still
>>> loves me, gray hair, pot belly and all. Of course I'm a very good
>>> cook too. <BSEG>
>>
>> Hey, that is what my David did Jumping out of airplanes with huge
>> amounts of equipment strapped on that is) You and he ought to have
>> plenty to discuss He isn't a good cook though <G>
>>
>> btw a couple of years ago, I nearly died with an infection. Scary
>> stuff eh??
> I didn't know I was dying, just couldn't breathe. Evidently the
> bacterium shut down my kidneys and body fluids backed up into my lungs
> causing the breathing problem. EMS folks said they have found many
> older males dead on the floor with the phone in their hands. My
> phones have the EMS number on speed dial. <G> Not knowing what it was
> I didn't have sense enough to be frightened. The frightening part is
> the particular bacterium I was infected with is antibiotic resistant
> and generally found in hospital environments. Doctors said I probably
> had it four or five years before it ran amok and tried to do me in.
> Sometimes I think we modern people are to dependent on antibiotics
> when rest and chicken soup would do the job.

Glory be!!! You just thank your lucky stars they can do something about it
now.. I wouldn't be alive without them I had a very fancy Hickmanline
sticking outta me chest) I was able to go home because of it and I was
able to adminster my own antibiotics. Without it I would have been in
hospital for months!!

Was it like MRSA? I had Staph. Aureus. That is something that lives on
the skin and mostly cause no bother at all. Still, never mind all that)
Here we are, chatting across half the world, Just a few years ago we would
never have known of each others existance Life is good eh

Ted Mittelstaedt wrote:
> "Brian Mailman" > wrote in message
> ...
>> Wayne Boatwright wrote:
>> > Oh pshaw, on Fri 07 Dec 2007 01:48:15p, BlackHawk 96 meant to say...
>> >
>> >> That sounds like a great recipe, Barb, except for the sugar, which
>> >> may give you diabetes (which I would replace with splenda, or the
>> >> new equivalent walmart product "Altern" which is 1/2 the price of
>> >> Splenda {I guess Tate & Lyle is going to be eating Walmart's shorts
>> >> on this one}, and the salt, which may give you HBP (which I would
>> >> replace with potassium chloride salt).
>> >>
>> >> One thing I would personally try would be to chop the skins up in a
>> >> blender, as they have tremendous nutritive value (a lot of the
>> >> good stuff in fruit is in the skin). Sincerely, BlackHawk
>> >>
>> >
>> > But it's a condiment, for cripes sake, not something you're going to
>> > eat a bottle of at one sitting. Sugar in moderation (like most
>> > things) is not a dangerous food.
>>
>> I came across the best example of this type of fallacy some <cough>-ty
>> odd years ago; I b'lieve it was a column by Isacc Asimov.
>>
>> Take some tomato juice. Put a goldfish in it. See what happens to the
>> goldfish.
>
> I wouldn't be surprised if it was 'nothing' Goldfish are pretty tough. A
> guy I knew once used to freeze the suckers in ice trays in the freezer when
> they went on vacation, so he didn't have to bother with feeding them.

Sounds like cocktail hour could be an experience.

B/

Ophelia wrote:
> George Shirley wrote:
>> Ophelia wrote:
>>> George Shirley wrote:
>>>> Ophelia wrote:
>>>>> George Shirley wrote:
>>>>>> Many people lead normal lives without meds who have diabetes.
>>>>>> Sounds like you're doing the right thing Wayne. My list A1c was
>>>>>> 4, fairly good for an old fat guy.
>>>>> You are an old fat guy? Then who was that handsome dude you passed
>>>>> off as your photo before????
>>>>>
>>>>>
>>>> Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I
>>>> damned near died due to bacterial infection. Since the end of March
>>>> 2007 I have gained 40 lbs back. The handsome dude was still me, or
>>>> at least that's what Miz Anne tells me.
>>> She is right of course
>>>
>>> I like to think I'm
>>>> distinguished looking at 68 with a full head of gray hair. You
>>>> should have seen me when I was 30 and jumped out of airplanes with
>>>> 250 lbs of equipment strapped to me. Weighed about 160 back then
>>>> and it was mostly muscle. I'm really lucky in that my wife still
>>>> loves me, gray hair, pot belly and all. Of course I'm a very good
>>>> cook too. <BSEG>
>>> Hey, that is what my David did Jumping out of airplanes with huge
>>> amounts of equipment strapped on that is) You and he ought to have
>>> plenty to discuss He isn't a good cook though <G>
>>>
>>> btw a couple of years ago, I nearly died with an infection. Scary
>>> stuff eh??
>> I didn't know I was dying, just couldn't breathe. Evidently the
>> bacterium shut down my kidneys and body fluids backed up into my lungs
>> causing the breathing problem. EMS folks said they have found many
>> older males dead on the floor with the phone in their hands. My
>> phones have the EMS number on speed dial. <G> Not knowing what it was
>> I didn't have sense enough to be frightened. The frightening part is
>> the particular bacterium I was infected with is antibiotic resistant
>> and generally found in hospital environments. Doctors said I probably
>> had it four or five years before it ran amok and tried to do me in.
>> Sometimes I think we modern people are to dependent on antibiotics
>> when rest and chicken soup would do the job.
>
> Glory be!!! You just thank your lucky stars they can do something about it
> now.. I wouldn't be alive without them I had a very fancy Hickmanline
> sticking outta me chest) I was able to go home because of it and I was
> able to adminster my own antibiotics. Without it I would have been in
> hospital for months!!
>
> Was it like MRSA? I had Staph. Aureus. That is something that lives on
> the skin and mostly cause no bother at all. Still, never mind all that)
> Here we are, chatting across half the world, Just a few years ago we would
> never have known of each others existance Life is good eh
>
>
Nope, Acenetibacter was the bacterium that nearly did me in. The heart
doctors made it worse. They thought I had congestive heart failure (have
had a bad ticker for years), and over medicated the high blood pressure
caused by system failure when the bacterium hit me. My Filipino kidney
doctor caught it when he came into the room and my BP was 53/20 and I
couldn't pick my head up off the pillow. We became fast friends that
night at 11 pm. I cook a little Filipino meal for he and his wife and
in-laws whenever I can. None of the American doctors recognized what was
wrong with me thus the misdiagnoses. Oh well, anything you live through
is a learning experience.

George

George Shirley wrote:
> Ophelia wrote:
>> George Shirley wrote:
>>> Ophelia wrote:
>>>> George Shirley wrote:
>>>>> Ophelia wrote:
>>>>>> George Shirley wrote:
>>>>>>> Many people lead normal lives without meds who have diabetes.
>>>>>>> Sounds like you're doing the right thing Wayne. My list A1c was
>>>>>>> 4, fairly good for an old fat guy.
>>>>>> You are an old fat guy? Then who was that handsome dude you
>>>>>> passed off as your photo before????
>>>>>>
>>>>>>
>>>>> Jeez Ophelia, in 2004 I weighed 272 lbs. I was down to 170 when I
>>>>> damned near died due to bacterial infection. Since the end of
>>>>> March 2007 I have gained 40 lbs back. The handsome dude was still
>>>>> me, or at least that's what Miz Anne tells me.
>>>> She is right of course
>>>>
>>>> I like to think I'm
>>>>> distinguished looking at 68 with a full head of gray hair. You
>>>>> should have seen me when I was 30 and jumped out of airplanes with
>>>>> 250 lbs of equipment strapped to me. Weighed about 160 back then
>>>>> and it was mostly muscle. I'm really lucky in that my wife still
>>>>> loves me, gray hair, pot belly and all. Of course I'm a very good
>>>>> cook too. <BSEG>
>>>> Hey, that is what my David did Jumping out of airplanes with
>>>> huge amounts of equipment strapped on that is) You and he ought
>>>> to have plenty to discuss He isn't a good cook though <G>
>>>>
>>>> btw a couple of years ago, I nearly died with an infection. Scary
>>>> stuff eh??
>>> I didn't know I was dying, just couldn't breathe. Evidently the
>>> bacterium shut down my kidneys and body fluids backed up into my
>>> lungs causing the breathing problem. EMS folks said they have found
>>> many older males dead on the floor with the phone in their hands. My
>>> phones have the EMS number on speed dial. <G> Not knowing what it
>>> was I didn't have sense enough to be frightened. The frightening
>>> part is the particular bacterium I was infected with is antibiotic
>>> resistant and generally found in hospital environments. Doctors
>>> said I probably had it four or five years before it ran amok and
>>> tried to do me in. Sometimes I think we modern people are to
>>> dependent on antibiotics when rest and chicken soup would do the
>>> job.
>>
>> Glory be!!! You just thank your lucky stars they can do something
>> about it now.. I wouldn't be alive without them I had a very fancy
>> Hickmanline sticking outta me chest) I was able to go home
>> because of it and I was able to adminster my own antibiotics. Without it
>> I would have been in hospital for months!!
>>
>> Was it like MRSA? I had Staph. Aureus. That is something that
>> lives on the skin and mostly cause no bother at all. Still, never
>> mind all that) Here we are, chatting across half the world, Just
>> a few years ago we would never have known of each others existance
>> Life is good eh
> Nope, Acenetibacter was the bacterium that nearly did me in. The heart
> doctors made it worse. They thought I had congestive heart failure
> (have had a bad ticker for years), and over medicated the high blood
> pressure caused by system failure when the bacterium hit me. My
> Filipino kidney doctor caught it when he came into the room and my BP
> was 53/20 and I couldn't pick my head up off the pillow. We became
> fast friends that night at 11 pm. I cook a little Filipino meal for
> he and his wife and in-laws whenever I can. None of the American
> doctors recognized what was wrong with me thus the misdiagnoses. Oh
> well, anything you live through is a learning experience.

It most certainly is! And look now Your lady says you are a handsome
dude I say you are a handsome dude. We won't ask Barb eh <G>

Life if good)