Then I won't tell you that I like to suck on them while I suds up. :biggrin:Quote:
Originally Posted by Woodsy
Sour Cherry Pioneer Squares (Craft Elixers) are my favorite.
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Then I won't tell you that I like to suck on them while I suds up. :biggrin:Quote:
Originally Posted by Woodsy
Sour Cherry Pioneer Squares (Craft Elixers) are my favorite.
It’s not always about weight. Cutting down on sugar and booze could potentially lead to less inflammation. Which could potentially lead to lower diastolic blood pressure. Potentially.Quote:
Originally Posted by XXX-er
If you want weight loss (which will lower blood pressure as well) then it gets a lot more complicated - including timing of your meals, fiber content, content of macros in meals etc etc etc etc.
I’m not at all surprised your weight never changed. That’s exactly what I would expect (no difference in weight) with the changes you mentioned.
As far as tea goes, try rooibos. Wonderful flavor and naturally caffeine free. As far as alc goes - I've just cut down and upped other things as others have noted. Mass dispensaries are usually convenient to highways.
Lisinopril and Lipitor. They work, minimal side effects. Significant reduction in risk of heart attack and stroke. Drink coffee and booze in moderation.Quote:
Originally Posted by Woodsy
I understand that some healthy people just have high blood pressure and cholesterol. I’m all about living longer.
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well apres diet change/ cutting sugar the weight was already at normal BMI so while I sometimes bounce down but mostly up 3 lbs either way it always returns to that same fasting weightQuote:
Originally Posted by bennymac
Stopping drinking and literaly diving off the wagon with a beer in each hand did nothing to weight
getting drunk or just drinking was exactly the same as 6 months before so it was not easier to get drunk
what I did lose was a certain sharpness from being substance free
If you decided to cut out caffeine on your own, this thread should have convinced you you don't need to. If your doctor suggested it, go talk to him about it with a print out of this thread and the links. Docs are very impressed by the medical advice on TGR.
Beverage thought about exiting nose.Quote:
Originally Posted by old goat
Call me.Quote:
Originally Posted by KQ
The Mayo clinic's advice to eliminate it and then reintroduce it and see what happens to your BP seemed reasonable to me but hey you're the doc.Quote:
Originally Posted by old goat
In the past, I have had acid reflux and I just had my gall bladder removed. 4-5 weeks ago, I quit coffee (I regularly drank 3 double espressos/day) red meat, fried food, cheese, enriched flour, alcohol consumption and chocolate, cold turkey. Of course, I crave each of these things, but it's just not worth it........to be continued.
kinda illustrates how the actual caffeine in things is all over the map, with great variation based on underlying product and method of preparation. Even not all decaf coffees are the same. I’d suspect if you take mate like an Argentine you are getting more than 85mg of caffeine.Quote:
Originally Posted by bennymac
Hey hey now... there are some good studies from reputable organizations linked here. Did you look at them?Quote:
Originally Posted by old goat
https://youtu.be/StKVS0eI85IQuote:
Originally Posted by ötzi
Your number still 867-5309?
Changed it back to 606-0842Quote:
Originally Posted by ötzi
LOL. Like an mtuhockey post in the covaxx thread.Quote:
Tea has a fraction of the caffeine coffee has
I had to give up the coffee bean cold turkey after docs randomly discovered I was moderately allergic to it during testing for a bunch of other shit; I had been drinking a full press a day for at least 15 years. Explained my random hives and skin rashes over the years. I'm all about the tea now, caffeinated and decaf. I still keep a bag of fresh grind java in my pantry to sniff like it's a bag of weed when I'm really hard up.
So now on to try chicory root, as yerba mate on the daily was not good for my digestive system. I just ordered some of this Teeccino, reviews seem promising.
https://teeccino.com/products/french...39688675295401
Mayo Clinic's advice is good. (Although my grandmother went there in 1948 to have her gallbladder out because there was no hospital in Detroit good enough apparently. She wound up being there for 8 months with complications, which is why my parents were married in Rochester MN.)Quote:
Originally Posted by ötzi
What's wrong with cold turkey--low fat, doesn't cause reflux AFAIK.Quote:
Originally Posted by schindlerpiste
The problem is that most of you don't know what you don't know.
You haven't undergone years of training and hands-on practice. Gleaning bits of medical information from even reputable web sites never gives the whole picture, and the more complex the issue, the more you'll miss because they don't devote the resources to discuss the interplay between the various systems (e.g., digestive and brain). And even if they did, you'd have a hard time putting all of into relevant perspective.
It's like whenever topic of obesity comes up here, and it has more than a few times over the years. I no longer comment because immediately the self-assured bozos come running out with their perceived "common sense understanding" of the syndrome:
"A calorie is a calorie!"
"BMI is fucking bullshit!"
"Expend more energy than you eat and lose weight!"
"Yahoo, I'm coocoo for Cocoa Puffs! Coocoo for Cocoa Puffs!
It doesn't work this way.
Cocoa puffs sound good.
Doesn't work this way bud.Quote:
Originally Posted by riser3
BMI doesnt work all that well for people who have either too much or too little muscle, so if either you are an olympic power lifter or a 70 yr old grandma with no muscle the BMI may not be useful but for the average person an MD can figure out pretty quick if you are overweight using your height & weightQuote:
Originally Posted by Viva
the last guy who said " the BMI doesnt work for me " was i kid you not 100lbs over weight
do you have a paunch, it means you are probably overweight
Now you’ve done it!Quote:
Originally Posted by KQ
Stop putting food in your mouth!Quote:
Originally Posted by Viva
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If you’re taking new patients I’d like to sign upQuote:
Originally Posted by ötzi
It's a tool used to evaluate populations, and it's useful when used for that purpose. It shouldn't be used to assess individuals. But that's how most seem to understand it.Quote:
Originally Posted by XXX-er
Hey Woodsy...I made a big pot of White Chicken Chili tonight. Anaheims, poblanos, jalapenos lots and lots of capsaicin. I'm happy to share the recipe if you're interested.
It has been proven that consuming spicy foods from peppers that contain capsaicin can help lower blood pressure. Statistics show people who consume spicy food on a daily basis have a 14 percent lower risk of death, diabetes and cancer than people who consume it less than once a week.
whats your BMI and do you have a paunch, the party out front ?Quote:
Originally Posted by Viva
Hibiscus tea has 0 caffeine, and you can drink it hot or cold.
I'd rather apply leaches or take up blood-letting to reduce blood pressure, before I'l give up my daily mug from the mocha pot. My headache-induced grumpiness from caffeine withdrawal means I would have full support of family, friends, and coworkers.
I would like a link to this study. Spicy food or not, everyone’s risk of death is 100%…just depends on the timeline.Quote:
Originally Posted by KQ
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I’ve got a gall stone the size of Texas that has knocked my bile production down to nil. I’ve opted out of surgery for now. If I’m eating a high fat meal, which is relatively often, I take Ox Bile. Works well to avoid the immediate discomfort and next day issues. You’re better off without the fried foods but meat and cheese are too good to live without.Quote:
Originally Posted by schindlerpiste
There seem to be many.Quote:
Originally Posted by smartyiak
Dietary Capsaicin Protects Cardiometabolic Organs from Dysfunction
This one indicates it is the resulting sensitivity to salt that causes lower consumption and thus lower BP:
Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure
Lagunitas Hop Water - a NA seltzer with hop flavoring. Not a NA beer. Super tasty.
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thanks y'all
D send me that recipe!
Here you go!Quote:
Originally Posted by Woodsy
WHITE CHICKEN CHILI
Serves 6 to 8. Published January 1, 2007.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
INSTRUCTIONS
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
7. Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg (daily rec. salt intake is 2,300mg per day)
The Chosen Chiles We found that using a combination of poblanos, Anaheims, and jalapeños was the key to achieving vibrant chile flavor. Here's what each chile brings to the table.
Jalapeños: This small, smooth-skinned, forest-green chile provides heat and a bitter, green bell pepper-like flavor.
Anaheim: This long, medium-green, mildly spicy chile has an acidic, lemony bitterness.
Poblano: This large, heart-shaped, blackish-green chile is mild to medium-hot and packs a rich, vegetal, slightly sweet flavor.
Breasts? I mean I love woman's breasts but would expect thighs here
It says you can sub but I think the dish will be different, certainly in presentation. With the breast meat you get larger (longer) shredded pieces than you do with thigh.Quote:
Originally Posted by Woodsy
Attachment 387964