Those are not great numbers at all.
I must confess I don't know much about heart disease at all. I
didn't know what an EF was until I wikied it last week after you
used the term.
For most people 26 would not be great; a heart failure diagnosis
can begin around 45-50, depending on the patient's other history,
with preventive treatment at that point or active treatment at 40.
I've lived most of my life in the 30s (mostly down into the severe
heart failure stage 3).
Bearing in mind that a year and half ago my EF was 5,
Now that does indeed sound dire, from the little bit I've read.
In traditional terms, 20 qualifies for hospice care, and
10 disqualfies for surgery. There was a big fight with Social
Security about reimbursement for a procedure that by all
estimations except my cardiologist and Lilli and Bonnie, who
were at my bedside, would not work.
my father the pharmacologist claimed that unless his A1C was in
double digits, he couldn't think.
So do you think he had an really unusual metabolism or was he just rationalizing?
A bit of both, as with me. There are indeed genetic differences,
though it's not fashionable to say so, and as a result, little
objective research has been done or is likely to be done for
generations to come. Illustrative case: over 90% of Singapore-born
Chinese are being treated for myopia. Wearing glasses not having
the opprobrium that it used to, people feel free to discuss that.
But blood sugar and other metabolic variations, and morphological
ones (e.g., skin color, hand size, acetaldehyde production), as
they can imply other differences, are and will be insufficiently
studied for the foreseeable future. Only when people realize that
the ability to run the 100-yard dash, one's Terman IQ, and the size
of one's dickity-doodah are mostly irrelevant to life will society
unbutton enough to examine life in general fairly. Though the
situation is being actively corrected. medical practice is based on
research done mostly on European white males, who are, luckily, not
the complete be-all and end-all of humanity. Well, they might be
the end-all, worse luck.
For me 20/200 vision, 200 cholesterol, and 200 glucose are
to be celebrated (my current numbers are in this range
In that case I'll say congratulations.
Somewhere in between, I suspect. I am prone to blood pressure
variations, for example. The other day I felt faint and had to
sit down after my meeting, and someone said, get him some water,
and someone (Bonnie) found an abandoned glass of it, and I swigged
it down, finding to my dismay that its previous owner had been
eating salmon (there was dinner followed by a concert attached to
this meeting), and I had to call for a wastebasket, into which all
my hoped-for hydration went.
---------- Recipe via Meal-Master (tm) v8.00
Title: Quebec Poached Salmon
Categories: Canadian, Seafood
Yield: 1 servings
4 Salmon steaks 4-6 1 Onion; small-quartered
1 tb Oil; salad 4 Parsley sprigs
1 Lemon juice; from 1 lemon 6 Peppercorns-crushed
with
Lemon peel; from 1/2 lemon -back of spoon
1 tb Salt
--------------------------SAUCE VERTE (GREEN
SAUCE--------------------------
1/2 c Green onion tops or: Chives 1/2 c Spinach- uncooked
1/2 c Green pepper 2 tb Lemon juice
1/4 c Parsley 1 c Mayonnaise
Spread the oil in a frypan or baking dish. Place the salmon steaks next
to
one another, but not overlapping. Add the lemon juice and peel,
peppercorns, salt, onion and just enough hot water to cover the fish.
Cover
and poach on top of the stove (if using frypan) over low heat, for 10-12
minutes or in 325F oven (in baking dish) for the same length of time or
until the salmon flakes. Allow the fish to cool in the liquid. Drain well
and remove the skin. Arrange on platter, then cover completely with the
following sauce. Serve with a cucumber salad.
Sauce Verte: Chop the vegetables coarsely and put in blender with lemon
juice. Cover and blend until it turns iinto a sort of mush with small
bits
of this and that in it. Add the mayonnaise and blend. If you don't have a
blender, chop the ingredients very finely and blend them into the
mayonnaise with the lemon juice, crushing them as much as possible to
give
color to the sauce.
From the author, "Use salmon steaks for this colourful and tasty dish. It
is then easy to make it for 2 or 10."
Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
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