-=> Janis Kracht wrote to Dave Drum <=-

 >> Have you or Michael ever tried two teaspoons of Apple Cider Vinegar
 >> (can be mixed with some water and honey) or yellow mustard? Either

 >> I haven't tried this but I will.  Ron is often hit in the middle of the
 >> night with bad cramping.. I wake up to him stepping that foot or leg
 >> into submission. I'll try to mix some up and leave it in on the

 >I keep a quart of unfiltered cider vinegar that I get at the health food
 > store(Food Fantasies) for all manner of things.

 JK> I also have a very large bottle of Bragg's here..  I use it a lot in
 JK> recipes for Ron, my son and I, not for my daughter.. apples are again
 JK> one of her allergies.

According to what I have been told and read - standard grocery store apple 
cider vinegar is not as effective (if at all) as the raw, unfiltered product. 
I've not explored why this is. I'm just happy that it works, is "natural", and 
inexpensive.

 > Night cramps is one of its things to cure. An ounce knocked back straight
 > and then chased with about 4 oz of water brings nearly instantaneous 
relief.
 > Oddly, and counter-intuitively it also works to ease heartburn.  Go figger.

 JK> I just had a 2tsp. hit with some honey and mustard.  I can start this
 JK> everyday easy.

Wot kind mustard? Old French's diaper yellow stuff? Or Colman's mustard 
powder?

It's good for diabetics - helping reduce the effects of high carb foods. To 
wit: Improves insulin sensitivity during a high-carb meal by 19-34% and 
significantly lowers blood glucose and insulin responses.
Reduces blood sugar by 34% when eating 50 grams of white bread. 

Also helps with cholesterol - rat studies showed that apple cider vinegar can 
lower cholesterol and triglyceride levels and There are also some studies 
showing that vinegar reduces blood pressure (a major risk factor) in rats. 
Unfortunately, what works in animals doesn’t always work in humans.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bureau Of Sewerage Ratatouille
 Categories: Vegetables, Cheese, Wine
      Yield: 2 Servings
 
      1 sm Zucchini; 8 mm slices
      1 lg Eggplant; 8 mm slices
      2 lg Red bell peppers; seeded
           - chopped in 2 cm pcs
    1/2    Onion; chopped in 2 cm pcs
      1 tb Olive oil
      1 tb Grated cheese
           Minced parsley

MMMMM-----------------------FLAVOURING MIX----------------------------
      1    Bay leaf
    2/3 ts Salt
           Pepper
      1 tb White wine
      1 tb Ketchup
 
  Cut zucchini and eggplant into 8 mm slices. Remove seeds
  from red peppers. Chop onion and pepper into 2 cm pieces.
  
  Put vegetables in a microwave-safe bowl, add flavouring mix
  ingredients and mix well, and pour olive oil over.
  
  Cover with cooking paper, and poke holes with fork.
  
  Put plastic wrap over it, and microwave (500 w) for 8 min.
  
  Take it out, sprinkle grated cheese, and mix. Microwave
  again for 2 more minutes.
  
  Take it out, sprinkle minced parsley, mix lightly, and
  serve.
  
  Cooking time may vary depending on your microwave and/or
  ingredients' condition.
  
  There is no frying involved, reducing the oil amount by
  half, as well as heating time to 1/5.
  
  Recipe supervised by Kagawa Education Institute of Nutrition
  
  FROM: Bureau of Sewerage, Tokyo Metropolitan Government
  
  From: http://www.gesui.metro.tokyo.jp
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... My goal for this year was to lose just 10 pounds. Only 15 to go.
--- MultiMail/Win32