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Medical Forum / Diseases and Disorders / Diabetes / May 2008

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Dinner tonight

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Susan - 25 Apr 2008 01:34 GMT
Chilean sea bass baked with tomatoes, olives, capers, garlic with
anchovies, sauteed sugar snap peas seasoned with smoked salt (you must
try this).

One hour post meal, bg 103.

Susan
Nick Cramer - 25 Apr 2008 04:23 GMT
> Chilean sea bass baked with tomatoes, olives, capers, garlic with
> anchovies, sauteed sugar snap peas seasoned with smoked salt (you must
> try this).
>
> One hour post meal, bg 103.

That's really great, Susan. My FBG was 108 today, so I just had a spinach
and tomato salad with Sesame dressing. One hour PP BG was 110.

Jun just made some Thai fried catfish (Pla Doog Pad Ped), and pasta with
Alfredo sauce. I had about 2 Tbs of the pasta and am enjoying the catfish
as I type. ;-)

Didn't check BG before I started eating. Will check it in an hour.

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Trinkwasser - 26 Apr 2008 20:50 GMT
>> Chilean sea bass baked with tomatoes, olives, capers, garlic with
>> anchovies, sauteed sugar snap peas seasoned with smoked salt (you must
>> try this).
>>
>> One hour post meal, bg 103.

<drools>

I haven't had sea bass since, well the last time I had sea bass
whenever that was

Dunno about sugar snap peas but I've had mangetouts with less of a BG
jolt than I was expecting (memo to selves: buy some next week) also I
decided not to replace the frozen peas in the freezer, since when I've
felt like having some.

Tonight's menu: Cumberland sausages with fresh asparagus (the local
stuff isn't online yet, this came from t'other side of the country and
is growen under fleece to bring it on early) and a slice of wholewheat
bread with butter, washed down with a good value Bordeaux: 1 hour 110,
gentle stroll round the block admiring the cherry trees and tulips in
flower, 2 hour 72

>That's really great, Susan. My FBG was 108 today, so I just had a spinach
>and tomato salad with Sesame dressing. One hour PP BG was 110.
>
>Jun just made some Thai fried catfish (Pla Doog Pad Ped), and pasta with
>Alfredo sauce. I had about 2 Tbs of the pasta and am enjoying the catfish
>as I type. ;-)

Does she have any sisters? (Will accept brothers on hormones <evil
grin>)
Nicky - 26 Apr 2008 22:13 GMT
>Tonight's menu: Cumberland sausages with fresh asparagus (the local
>stuff isn't online yet, this came from t'other side of the country and
>is growen under fleece to bring it on early)

Elder Daughter and I had this for lunch :D  I used, I think, Jacqui's
recipe, wrapped the spears in bacon, and grilled them until the bacon
was crisp. MMMMMmmmmmmmm! Meanwhile, Younger Daughter was cooking
sausages for a hot-dog, so we nicked some : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6%  BMI 25
Trinkwasser - 29 Apr 2008 21:39 GMT
>>Tonight's menu: Cumberland sausages with fresh asparagus (the local
>>stuff isn't online yet, this came from t'other side of the country and
[quoted text clipped - 4 lines]
>was crisp. MMMMMmmmmmmmm! Meanwhile, Younger Daughter was cooking
>sausages for a hot-dog, so we nicked some : )

OK I got some more (the local harvest is expected to start any day
now) I'll have to give that a try. Normally I just boil it slightly
(and leave the bathroom window open for the next six hours)
Nick Cramer - 27 Apr 2008 02:29 GMT
> On 25 Apr 2008 03:23:30 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >
[quoted text clipped - 30 lines]
> Does she have any sisters? (Will accept brothers on hormones <evil
> grin>)

Your evening meal sounds great, Trink. I've never had Cumberland sausage,
but Jun makes several Thai and Issan sausages, some of which sound similar
to it, although in smaller casings. How was the asparagus served? I don't
think I could handle that much bread, even whole wheat.
I, too, love dry red wines.

You don't want to know about Jun's sisters! It's a long story. ;-(
She taught her cousin how to cook. He cheffed at her last restaurant and
cooked for me while Jun was in Thailand. Helluva nice guy.

Take care.

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Trinkwasser - 29 Apr 2008 21:53 GMT
>> On 25 Apr 2008 03:23:30 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>> >
[quoted text clipped - 36 lines]
>think I could handle that much bread, even whole wheat.
>I, too, love dry red wines.

We used to have genuine Cumberland sausage when I lived there, it was
supplied in a full length rather than twisted off in segments. The
local butcher's stuff doesn't have too much carby crap added unlike
the commercial brand name sausages, in fact there's something of a
sausage revival hereabouts, so far I only found one I didn't like.

I did the asparagus by boiling it until just tender enough to be
edible.

That's one thing I've learned from Thai (and other) cooking, doing
fresh stuff which cooks quickly.

Yeah I've surprised myself a time or two recently, probably since
starting the ALA I can do more carbs in the evening, but less again at
night. Especially with a postprandial walk now the weather's finer but
it can take some balancing and careful timing to avoid unacceptable
highs or lows, I'm not doing the reactive lows I used to but can get a
*genuine* low sometimes.

All praise to Alan for his championing of red wines, and thanks to
both the local supermarket and the wine shop for having a fine
selection of acceptable but cheap stuff, Chilean or Australian Shiraz
is one of my favourites along with Chianti but there's a huge
selection which will take a few years to work through. There are some
fairly good English wines but the whites are generally better than the
reds, and the good reds are expensive compared to the imports.

>You don't want to know about Jun's sisters! It's a long story. ;-(
>She taught her cousin how to cook. He cheffed at her last restaurant and
>cooked for me while Jun was in Thailand. Helluva nice guy.

Eh well it was worth a try <G> we have a Thai restaurant here which is
quite excellent but very expensive. When I used to eat a lot more
carbs I loved Thai food and still do some imitations, with
combinations of things like hot chillies with coconut to cool it down
again, and lime juice added to prawns.

I'll check out your recipes page later.
Nick Cramer - 30 Apr 2008 05:28 GMT
> On 27 Apr 2008 01:29:01 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> On 25 Apr 2008 03:23:30 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
[quoted text clipped - 4 lines]
> That's one thing I've learned from Thai (and other) cooking, doing
> fresh stuff which cooks quickly.

Not Thai style, but after you snap off the bottoms of the asparagus (to
freeze and later use to make asparagus soup), stand the spears up in a pot,
with enough water to cover the remaining stems. Cover and boil 'til the
tips are steamed just tender and the stems are boiled tender. More flavor
than just boiling. Jun usually stir-fries them in ???. I taught her how to
make my Hollandaise sauce, too.

[ . . . ]
> >You don't want to know about Jun's sisters! It's a long story. ;-D
> >She taught her cousin how to cook. He cheffed at her last restaurant and
[quoted text clipped - 7 lines]
>
> I'll check out your recipes page[s] later.

If you have any questions, eat my SPAM to email me, Trink.

Take care.

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Trinkwasser - 30 Apr 2008 20:57 GMT
>> On 27 Apr 2008 01:29:01 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>> >> On 25 Apr 2008 03:23:30 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
[quoted text clipped - 11 lines]
>than just boiling. Jun usually stir-fries them in ???. I taught her how to
>make my Hollandaise sauce, too.

I used to do that but the asparagus is taller than my current pans
Nick Cramer - 01 May 2008 10:43 GMT
> On 30 Apr 2008 04:28:56 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> On 27 Apr 2008 01:29:01 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> >> On 25 Apr 2008 03:23:30 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> >> > [ . . . ]
> I used to do that but the asparagus is taller than my current pans

No spaghetti pot?

More for soup stock!

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Oleg Lego - 27 Apr 2008 05:06 GMT
>>> Chilean sea bass baked with tomatoes, olives, capers, garlic with
>>> anchovies, sauteed sugar snap peas seasoned with smoked salt (you must
[quoted text clipped - 11 lines]
>decided not to replace the frozen peas in the freezer, since when I've
>felt like having some.

I was going to ask what "mangetouts" are, but I see the dictionary has
them as "snow peas". Do peas generally spike you badly? They don't
seem to bother me much at all. When I make a supper containing peas, I
eat lots of them.

>Tonight's menu: Cumberland sausages with fresh asparagus (the local
>stuff isn't online yet, this came from t'other side of the country and
[quoted text clipped - 12 lines]
>Does she have any sisters? (Will accept brothers on hormones <evil
>grin>)

Signature

Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Nicky - 27 Apr 2008 09:47 GMT
>>Dunno about sugar snap peas but I've had mangetouts with less of a BG
>>jolt than I was expecting

>I was going to ask what "mangetouts" are, but I see the dictionary has
>them as "snow peas". Do peas generally spike you badly? They don't
>seem to bother me much at all. When I make a supper containing peas, I
>eat lots of them.

I dislike peas, so I have no idea what their affect on my bg is - but
mangetout and similar are fine. I assume the fiber in the pod slows
things down... I've just planted a batch of broad beans. I'm sooooo
looking forward to tiny pods from them, not to mention the tips from
the plant : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6%  BMI 25
Oleg Lego - 28 Apr 2008 04:40 GMT
>>>Dunno about sugar snap peas but I've had mangetouts with less of a BG
>>>jolt than I was expecting
[quoted text clipped - 9 lines]
>looking forward to tiny pods from them, not to mention the tips from
>the plant : )

Speaking of "tips", my wife planed a whole lot of garlic in the fall,
and I am REALLY looking forward to the stalks that shoot up and
produce those little bulblets. If you catch them early enough, they
make excellent salad additions or as a vegetable, sauted. Yum!

Signature

Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Nicky - 28 Apr 2008 08:51 GMT
>Speaking of "tips", my wife planed a whole lot of garlic in the fall,
>and I am REALLY looking forward to the stalks that shoot up and
>produce those little bulblets. If you catch them early enough, they
>make excellent salad additions or as a vegetable, sauted. Yum!

Ooooh, yes! Should be in my veggie box any time now. I forgot to plant
them in the autumn, I shall have to try again this year!

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6%  BMI 25
W. Baker - 27 Apr 2008 18:10 GMT
: >Dunno about sugar snap peas but I've had mangetouts with less of a BG
: >jolt than I was expecting (memo to selves: buy some next week) also I
: >decided not to replace the frozen peas in the freezer, since when I've
: >felt like having some.

: I was going to ask what "mangetouts" are, but I see the dictionary has
: them as "snow peas". Do peas generally spike you badly? They don't
: seem to bother me much at all. When I make a supper containing peas, I
: eat lots of them.

I find tht regular shelled peas don't work fo rme, but the sugar snaps,
which have so much edible pod and small starchy or sugrly peas, works well
for me.  I like them in a salaaed or just a handful as a snack.  

Wendy
Trinkwasser - 29 Apr 2008 22:06 GMT
>>Dunno about sugar snap peas but I've had mangetouts with less of a BG
>>jolt than I was expecting (memo to selves: buy some next week) also I
[quoted text clipped - 5 lines]
>seem to bother me much at all. When I make a supper containing peas, I
>eat lots of them.

I thought they would but they weren't as bad as I suspected, likewise
but more so the mangetouts, despite the sweetish taste I guess there's
enough fibre to slow them down acceptably.

I've used dried peas without problems (except for the farting) it was
actually mother who'd stopped eating the frozen peas and frozen mixed
veg and I decided not to replace them after defrosting the freezer and
discovering there was an iceberg in a bag past its sell-by date . . .

Sweet corn in a can is seriously bad news but I can handle about half
a fresh cob if not overcooked. I still have to trial some other things
like artichokes and sweet potatoes, but I think I won't be bothering
with plantain ever again.
Nick Cramer - 30 Apr 2008 05:38 GMT
> On Sat, 26 Apr 2008 22:06:23 -0600, Oleg Lego  <rat@atatatat.com>
> > [ . . . ]
> Sweet corn in a can is seriously bad news but I can handle about half
> a fresh cob if not overcooked. I still have to trial some other things
> like artichokes and sweet potatoes, but I think I won't be bothering
> with plantain ever again.

Have you tried cream cheese, instead of butter, on your COC? My fave. I
haven't had artichokes in a while (fond childhood memories). Looking fwd to
your report. Sweet potatoes really spiked me. Hope you fare better. Jun
makes Thai Gluey Tord (fried plantain slices). Really good, but require
very stringent portion control.

Take care.

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Trinkwasser - 30 Apr 2008 21:03 GMT
>> On Sat, 26 Apr 2008 22:06:23 -0600, Oleg Lego  <rat@atatatat.com>
>> > [ . . . ]
[quoted text clipped - 4 lines]
>
>Have you tried cream cheese, instead of butter, on your COC? My fave.

No, mainly because I don't like cream cheese. I prefer real cheese.
Currently we have some nice runny Brie and some Farmhouse Cheddar,
when I used to live in Somerset we used to go to the farm and put our
name on a truckle of cheese then leave it in their cold store until it
was ripe.
>I haven't had artichokes in a while (fond childhood memories). Looking fwd to
>your report. Sweet potatoes really spiked me. Hope you fare better. Jun
>makes Thai Gluey Tord (fried plantain slices). Really good, but require
>very stringent portion control.

My ex used to do killer fried plantains. I could probably eat about
half a slice nowadays <sigh>
Nick Cramer - 01 May 2008 10:55 GMT
> On 30 Apr 2008 04:38:12 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> On Sat, 26 Apr 2008 22:06:23 -0600, Oleg Lego  <rat@atatatat.com>
[quoted text clipped - 11 lines]
> name on a truckle of cheese then leave it in their cold store until it
> was ripe.

Do you not like Tiramisu (portion control warning)? It's made with
Mascarpone cheese which is an Italian cream cheese, only much better!

> >I haven't had artichokes in a while (fond childhood memories). Looking
> >fwd to your report. Sweet potatoes really spiked me. Hope you fare
[quoted text clipped - 3 lines]
> My ex used to do killer fried plantains. I could probably eat about
> half a slice nowadays <sigh>

I know. <sighing, too>

Signature

Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Trinkwasser - 02 May 2008 20:46 GMT
>Do you not like Tiramisu (portion control warning)? It's made with
>Mascarpone cheese which is an Italian cream cheese, only much better!

GO AWAY :P
Julie Bove - 25 Apr 2008 05:04 GMT
> x-no-archive: yes
>
[quoted text clipped - 3 lines]
>
> One hour post meal, bg 103.

Mine was a sandwich with sprouted wheat, rice cheese and sliced turkey.  No
time to put on lettuce and tomato because I was playing hunt the garbage can
lids after the windstorm we had today.  Somehow the cans got into my yard,
over the fence, but no lids.  Since they were new cans I didn't want to have
to go buy more again just to get lids.

Had to take Angela to the store today for a suitable frozen treat because
they are having waffle cone sundaes after lunch tomorrow.  So I got some
salad at the salad bar for my bed time snack.

I can't remember what my numbers were after dinner but they were down over
100 points from the lunch I didn't have.  Got so fed up with the high
numbers that I thought I would try not eating lunch again.  Apparently the
wrong thing to do because it would appear that it created a massive liver
dump on me.  Gah!  I want off this roller coaster.
Andrew B. Chung, MD/PhD - 25 Apr 2008 06:53 GMT
http://HeartMDPhD.com/Convicts/PrayForJulie

http://HeartMDPhD.com/Convicts

> > Chilean sea bass baked with tomatoes, olives, capers, garlic with
> > anchovies, sauteed sugar snap peas seasoned with smoked salt (you must try
[quoted text clipped - 17 lines]
> wrong thing to do because it would appear that it created a massive liver
> dump on me.  Gah!  I want off this roller coaster.

It remains smarter to simply eat less down to the right amount:

http://HeartMDPhD.com/BeSmart

Here is a simple parable given in hopes of promoting greater
understanding:

http://HeartMDPhD.com/Parable

Be hungry... be healthy... be hungrier... be euglycemic:

http://TheWellnessFoundation.com/BeHealthier

Prayerfully in the infinite power and might of the Holy Spirit,

Andrew <><
--
Andrew B. Chung, MD/PhD
Lawful steward of http://EmoryCardiology.com
A latter-day disciple of the KING of kings and LORD of lords.
http://HeartMDPhD.com/HolySpirit/DiscipleNow
guardian Snow - 25 Apr 2008 07:00 GMT
http://groups.google.com/group/i-hate-andrew-b-chung-mdphds-spam

1Jn 4:1  Beloved, believe not every spirit, but try the spirits
whether they are of God: because many false prophets are gone out into
the world.

CHUNG, ANDREW BEN-HUA
5701 MABLETON PARKWAY 2 B |
MABLETON, GA  30126
(404) 699-2780

Insanity: doing the same thing over and over again and expecting
different results.
Albert Einstein

Notice that Chung doesn’t address a single issue he’s been called up
on. Change the titles on threads he post, he’s a control freak and
hates it.

Make sure and complain about Mr. Chungs spams to Google, he is only
doing it to drive up traffic on his web site that he is attempting to
sell for half a million dollars to Emory University.  He is spamming
us to drive up traffic numbers at his web site and will not stop until
we all complain about his tactics!

Anorexia is a serious medical condition.  Your calls (Mr. Chung) for
people to "go hungry" and to "be skinny" are criminal and I advise you
to stop this immediately.

www.anad.org/

and

www.nationaleatingdisorders.org/

If you or somebody you knows suffers from this condition, seek medical
attention and DO NOT LISTEN to Andrew B. Chung.  If he persist in this
continued action, he won't be able to afford an Internet connection to
log on and spam us with the ridiculous statements that are being
delivered by somebody that claims to be in the Medical profession.  It
is irresponsible to dispense medical advice without even knowing the
condition of the people you are delivering the message to.

See to it his license to practice medicine is revoked in his state.
Don’t be fooled by Chung! He admits to not keeping his state
qualifications and while he likes to post a link to “Emory Cardiology”
in his post, the site that states it is a “unofficial web site as a
tribute” and in no way is an endorsement of him or his standing in the
medical community.

Dr. Yamantaka Says,
He is already under investigation by the State of Georgia for reasons
of dishonesty, mental illness and inability to practice up to minimum
community standards.

Mike Mordant says:
Other authorities may take an interest in his business practices
soon.  He'll owe the IRS somewhere in the neighborhood of $150,000
and
$280,000 for his sale of the emorycardiology.com domain.  It may get
treated as ordinary income, not a capital gain since he "remains
lawful steward."

To that Mr. Chung’s web site states:

“after receiving an offer from Emory University for less than its fair
market value, I have been moved to put this domain on the market so
that others may have the opportunity to purchase this high-profile
cardiology domain at its current market value.  However, this
opportunity is for the domain only and not the web content.  If
interested, please leave a message at 404.699.2780 (serious inquiries
with offers of more than US$550,000.00 only).”

In other words,  Mr. Chung is spamming us on usenet to create traffic
at his domain so that he can blackmail Emory University into paying a
ridiculous sum of money just for the domain name. There is very little
content on the site and nothing of any medical value.

So, don’t visit the site.  He’s just trying to drive up traffic
numbers to justify the cost and that is why he is putting dozens of
stupid spams.  They have nothing to do with the Christian faith and
everything to do with his desire to derive profits.

Mr. Chung says of his own qualifications,
>  Didn't you take the required exam for recertification last
> year ?

No.  The board-certification in internal medicine was required for the
fellowship training in cardiology.

> Cardiology is a subspecialty of internal medicine.  The cardiologist
> who treated me for atypical chest pain is board certified in both
> internal and cardiovascular medicine.

That is his/her choice as it is mine to not recertify in internal
medicine.

Dr. Yamantaka also stated:

Chung, you have shown that you are unable or unwilling to truthfully
answer the reasonable and straight forward questions that I have asked
you to address. Any practicing physician who repeatedly makes the
boasts and claims that you do on these newsgroups would be able to
answer these questions honestly.

This proves that you are lying about your medical practice and your
claims, both by omission and commission. You are continuing to be
pathologically untruthful in how you represent yourself and your
clinical experience. This is dishonest and further evidence of your
mental illness and personality disorder.

Chung, you are not an endocrinologist. You are not a Board Certified
Internist. I am.

"Black fat" is not a term that is used in medicine. . You claim to
offer measurement of VAT. How is it measured? What units are used? How
does one know when it is lost. Please site evidence-based, peer
reviewed sources that state that diabetes is curable upon loosing
VAT.
If you are unable or unwilling to give verifiable evidence to support
your absurd claims, then stop.
His license is already under investigation. Anyone wishing to add his/
her complaints about Chung's unprofessional behavior and absurd,
nonstandard medical advice can also contact the Board. It can be done
anonymously.
http://medicalboard.georgia.gov/02/csbme/home/0,2458,26729866,00.html

From the website of the Georgia Medical Board:

What is unprofessional conduct?

According to the Medical Practice Act, unprofessional conduct includes
"any departure from or failure to conform to the minimal standards of
acceptable and prevailing medical practice and shall also include, but
not be limited to the prescribing or use of drugs, treatment or
diagnostic procedures which are detrimental to the patient as
determined by the minimal standards of acceptable medical care."

In general, examples of unprofessional conduct include, but are not
limited to, physical abuse of a patient, inadequate record keeping,
not recognizing or acting upon common symptoms, prescribing drugs in
excessive amounts or without legitimate reason, personal impairment
(mental or physical) that hinders safely practicing within the scope
of one's license or certificate, performing duties beyond the scope of
one's license or certificate and dishonesty. The Investigations and
Discipline rules of the Georgia Medical Board, (Rule 360-3.02 and
360-3-.04), also provide additional examples of unprofessional conduct
for which a licensee may be disciplined.

File a Complaint
Composite State Board of Medical Examiners
Enforcement Unit
2 Peachtree Street, N.W., 36th Floor
Atlanta, Georgia 30303
PH: (404) 657-6487
FX: (404) 656-9723
http://medicalboard.georgia.gov/00/article/0,2086,26729866_27513604_27080031,00.html

About…

CHUNG, ANDREW BEN-HUA
5701 MABLETON PARKWAY 2 B |
MABLETON, GA  30126
(404) 699-2780
Physician Profile
040347     Active     08/03/1995     07/31/2009     Cardiovascular Disease/
Cardiology     NONE
Andrew B. Chung, MD/PhD - 25 Apr 2008 07:39 GMT
http://HeartMDPhD.com/OAF

<><

http://HeartMDPhD.com/HolySpirit/Counsels
W. Baker - 27 Apr 2008 18:13 GMT
: x-no-archive: yes

: Chilean sea bass baked with tomatoes, olives, capers, garlic with
: anchovies, sauteed sugar snap peas seasoned with smoked salt (you must
: try this).

: One hour post meal, bg 103.

: Susan

Susan, I hate to be the bearer of not such hot tidings, but Chileaan sea
bass is a very endangered fish.  It is a large on and akes years to
mamture and has become very popular so thte stack of it are in danger of
extinction.  

Anyway, what is smoked salt?  Do yu but it that way in a spice section of
the store?  It sounds good.

Wendy
Susan - 27 Apr 2008 19:27 GMT
> Susan, I hate to be the bearer of not such hot tidings, but Chileaan sea
> bass is a very endangered fish.  It is a large on and akes years to
> mamture and has become very popular so thte stack of it are in danger of
> extinction.  

Really??  It's my favorite lately, but if that's the case, I guess I'll
have to drop it from the menu til the stocks bounce back.  Is it
protected at all from commercial overfishing now?

> Anyway, what is smoked salt?  Do yu but it that way in a spice section of
> the store?  It sounds good.

It's smoked over wood chips; I've seen a chef do this on TV using foil
to create a screen kind of like a hash pipe for the salt, then put it
over wood chips in a pan below.

I bought a container of it for $10 at Fairway, in the spice aisle.

Susan
W. Baker - 27 Apr 2008 21:14 GMT
: x-no-archive: yes

: > Susan, I hate to be the bearer of not such hot tidings, but Chileaan sea
: > bass is a very endangered fish.  It is a large on and akes years to
: > mamture and has become very popular so thte stack of it are in danger of
: > extinction.  

: Really??  It's my favorite lately, but if that's the case, I guess I'll
: have to drop it from the menu til the stocks bounce back.  Is it
: protected at all from commercial overfishing now?

I don't think it is currently protected as I see it at my NYC Fairway adn
in restaurants.  You might check either the Audubon website or the
Monterey Aquarioum site.  They both give information on which fishes are
better to eat and which to avoid.  My bioligist son usually keeps me
informed.  By the way , he is big on tilapia, which is safely farm raised
adn not endangering the wild fish.  Just the other night I made a lovely
fish salad from steamed(in the microwavy) tilapia.  Nothing fancy, just
celery, onions, mayo, greenpeppers, black pepper(freshly ground) and some
mild wine vinegar as I had no lemons!.  It being Passaover, I didn't have
a great herb collection.  the salad ws a great his with ny husband, son
and d-i-l as well as me.  My mother used to make this with either halibut
or cod(way second best) but both are kind of prohibitive in cost these
days, so I tried the tilapia.  

: > Anyway, what is smoked salt?  Do yu but it that way in a spice section of
: > the store?  It sounds good.

: It's smoked over wood chips; I've seen a chef do this on TV using foil
: to create a screen kind of like a hash pipe for the salt, then put it
: over wood chips in a pan below.

: I bought a container of it for $10 at Fairway, in the spice aisle.

I will look in mine.  I have found the black soy beans(raw-not canned),
but never saw the shiratake noodles, even though I have looked and looked
and asked.  No one seems to know what I am talking about.  I think they
think I am asking for shitake mushrooms.  Go figure:-)

Wendy
TaniO - 27 Apr 2008 21:33 GMT

> I will look in mine.  I have found the black soy beans(raw-not canned),
> but never saw the shiratake noodles, even though I have looked and looked
> and asked.  No one seems to know what I am talking about.  I think they
> think I am asking for shitake mushrooms.  Go figure:-)

They carry the shiratake noodles in Gristedes, D'Agostino's  and Associated
in my neighborhood. Wendy.  I don't know if you have any of those near you.

TaniO

> Wendy
W. Baker - 27 Apr 2008 21:57 GMT
:  
: > I will look in mine.  I have found the black soy beans(raw-not canned),
: > but never saw the shiratake noodles, even though I have looked and looked
: > and asked.  No one seems to know what I am talking about.  I think they
: > think I am asking for shitake mushrooms.  Go figure:-)

: They carry the shiratake noodles in Gristedes, D'Agostino's  and Associated
: in my neighborhood. Wendy.  I don't know if you have any of those near you.

: TaniO

Thanks.  they are not very near, but I do pass a D'Agostinos when I seethe
pain doctor and will stop in and look.  the Gristedes moved as it coul
dnot compete with Fairway, whihc is too bad because they carried store
brands of foods that were a better price than the name brands at f
fairway.  

Wendy
Susan - 27 Apr 2008 22:00 GMT
> I don't think it is currently protected as I see it at my NYC Fairway adn
> in restaurants.  You might check either the Audubon website or the
[quoted text clipped - 5 lines]
> celery, onions, mayo, greenpeppers, black pepper(freshly ground) and some
> mild wine vinegar as I had no lemons!.

Wendy, I think farm raised fish cause an awful lot of harm to the
environment and aren't as healthy due to feeding practices, so I don't
eat tilapia any more, because there's no wild tilapia available.

  It being Passaover, I didn't have
> a great herb collection.  the salad ws a great his with ny husband, son
> and d-i-l as well as me.  My mother used to make this with either halibut
> or cod(way second best) but both are kind of prohibitive in cost these
> days, so I tried the tilapia.  

If you have a Trader Joe's near you, they have very high quality frozen
halibut and probably cod, very reasonable prices.

> : > Anyway, what is smoked salt?  Do yu but it that way in a spice section of
> : > the store?  It sounds good.
[quoted text clipped - 9 lines]
> and asked.  No one seems to know what I am talking about.  I think they
> think I am asking for shitake mushrooms.  Go figure:-)

My Fairway (Plainview) has both canned and dried black soybeans.  The
shiritaki's are in the fridge case near the fresh pasta, IIRC.  Better
to buy the Nutrition Kitchen golden soybean angel hair, though.  Much
more pasta like.  :-)

Susan
Nick Cramer - 28 Apr 2008 03:06 GMT
> [ . . . ]
> > Anyway, what is smoked salt?  Do yu but it that way in a spice section
[quoted text clipped - 5 lines]
>
> I bought a container of it for $10 at Fairway, in the spice aisle.

http://tinyurl.com/475vr6

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