Friday, December 31, 2010
This HHP that I have been seeing says that I have a chloride toxicity. I don't know what to make of it. My blood tests from the past year say my chloride serum levels are normal. He "treated" me (with AAT) for chloride. But when I ate a bunch of salt last night, I burst into a reaction. Then, my shower this morning made me miserable. I've been horribly thirsty since then. A member of a forum I visit a lot is always talking about Fluorine, which is a related chemical, so I thought I would look into this more. My research into chlorine levels links it directly into balancing sodium and lithium and potassium levels, balancing body acidity, diarrhea (despite dietary change and medications), muscle twitching, irritability, excessive urination, excessive sleepiness and confusion. If you have read much of my blog I complain about these (most of them) here constantly! I dropped out of college because of this! But no one could tell me what was wrong. One of the causes of high chloride levels may be diabetes insipidus.
I didn't know what diabetes insipidus was. And when I looked it up, I burst into tears because its me. It is diabetes like symptoms that are not caused by sugar. It causes high urine output and concentration irregularities. It also causes dehydration and a host of other problems. One of the drugs used for treatment is carbmazepine: the drug that I was on for bipolar that virtually solved all of my diabetes problems.
Now I want to cry even more. My credit cards are maxed out. I'm $500 short each month to cover rent. My whole family except me has health insurance. I can't eat or shower or even freaking leave my house because I get sick. Someone or something please have mercy on me!
Posted by Alex at 1:04 PM
Wednesday, December 15, 2010
Kelp/Dulse/Nori flakes (crumble to small flakes if bought in larger pieces)
1) Cook sushi rice according to desire. If you tolerate rice vinegar, add a splash to the water.
2) When done, top with seaweed, salt and sugar.
3) Serve with sashimi if desired.
1 nori sheet
1) Lay out nori sheet on a baking sheet. Gently brush with a LIGHT film of oil.
2) Sprinkle sugar and salt liberally.
3) Place under broiler until just starting to brown. Remove quickly. Let cool.
4) Serve broken into pieces, or cut into strips and put sashimi and/or rice on top and roll.
1 package kelp noodles
1 package wet sea veggies
1) Prepare noodles and veggies according to directions.
2) Toss with vinegar, lemon/lime juice, and oil.
Posted by Alex at 11:54 AM
Tuesday, December 14, 2010
I think I have finally worked out a diet.
As much as I want:
Apples (Golden Delicious)
All meat (fresh)
Kelp & Seaweed
Brussel sprouts (Boiled)
Also In Moderate Amounts:
Limes (only 1/2, NO PEEL!)
Posted by Alex at 12:55 PM
Friday, December 10, 2010
Green cabbage, chopped
salt, chopped or sliced
1) Heat oil in a pan and warm onions.
2) Just as the onions start to cook, add cabbage. Cook until cabbage just starts to loose it's crisp.
3) Add salt and cook just a bit more.
Red & Green cabbage, chopped
1) Combine cabbage with mayonnaise.
2) Add splash of vinegar, liberal amount of sugar and LOTS of poppy seeds, to taste.
3) Refrigerate several hours before eating.
Plain Brussell Sprouts
1) Soak sprouts in stock for several hours.
2) Boil like normal and serve with salt and butter/oil.
Broiled Brussell Sprouts
1) Cut sprouts in halves or quarters. Sprinkle oil and vinegar on top.
2) Broil until just starting to char.
3) Remove and cool slightly before serving.
Brussell Sprout salad
1) Put sprouts in food processor. Chop until fine.
2) Pan fry with butter/oil, vinegar, onion & garlic and spices OR use to make coleslaw
Posted by Alex at 12:40 PM
Wednesday, December 8, 2010
Several ripe pears
thickener (starch or Agar flakes)
lemon or lime juice
1) Cook down a 2:1 ratio of fruit and sugar (ie: 2 cups of fruit would require 1 cup of sugar), for 45 minutes until 220F.
2) Thicken with starch or agar flakes in a little water.
3) Add a tad bit of lemon or lime juice to keep it from going bad.
4) Pour into jars with tight lids. Set out to cool. When cool, store in fridge or freezer.
butter or oil
1) Cook onions in a small amount of butter or oil.
2) Add and warm up pear jam (or cook down fresh pears... this will make a slightly chunkier ketchup).
3) Add lime juice and salt to taste. Cook down to a paste.
Sweet and Sour sauce
garlic, chopped fine or a paste
onions, chopped very fine
stock (or water)
parsley (if tolerated)
1) Heat oil and add garlic and onions until golden brown and starting to crisp.
2) Add a small amount of stock/water to deglaze pan. Then add a bit more until you have about twice as much as you want of the final amount of sauce.
3) Add sugar, lime juice, salt and parsley. Cook down on low, stirring often.
4) Serve over rice, chicken, or vegetables.
Posted by Alex at 11:37 AM
Wednesday, December 1, 2010
1 cup oil (I use canola)
juice of 1/2 lime (or lemon) or vinegar
1) Separate egg. Toss white.
2) Mix in lemon/lime juice or vinegar.
3) Slowly (!!!!) add oil to egg mix while beating with an electric mixer on high. Best to drop a small amount in at first, beat well, and drop a little more in and beat well a few more times to make sure it is setting up before pouring in slowly.
4) This should result in a thick and fluffy off-white mayonnaise. If it never thickened, then you have to start again. There was not enough acid (from the citrus or vinegar) or you added the oil too fast.
5) Add a liberal amount of salt (to taste).
Use to make tuna salad, coleslaw, macaroni salad, egg salad, potato salad, a salad dressing base, chicken salad, or on sandwiches.
Posted by Alex at 12:27 PM