Re: Health Issues
  By: Daryl Stout to CAROL SHENKENBERGER on Sat Nov 11 2017 07:32 am

 CS>>Sorry to hear that.  it's what I have and no fun.  Be prepared to
 CS>>make some serious life changes to keep it at bay.

 CS>>Be very careful to not get overweight.  That makes it a lot worse.

 DS> Well, my BMI classes me as obese. When the doctor says "you're
 DS> overweight", I reply "tell me something I don't
know". The worst time of
 DS> the year for dieting is the holiday season, or with family reunions.

True but work on it anyways.  For me it's automatic. Weight goes up, pain goes
up.  Pain goes up, I stop eating. Self correcting, but then I've never been
truely overweight.  High metabolism even after hitting the 40's where most
naturally gain.  I'm a little heavier than I should be, but not enough to be a
problem.

5ft1, weighed Friday at 128.  Spine Doc says I'd feel a little better at 120
but not enough to make myself miserable over it since my natural setpoint is
126-130.

Have you asked for a referral for a dietician to work with you?  It's actually
a good idea and your insurance should cover it.  There are some foods you
should probably be eating more of that provide for some help and at the same
time, they may be able to come up with some new things to try and see if you
like that are lower in overall calories.

Because Japanese Doctors are highly trained in Diet (unlike US Doctors) when my
back first started getting bad, he was able to advise on several things to add
to my diet that would help.  No, it wasn't endless bowls of Kale and rabbit
food.  

A simple classic is if you use chicken stock fairly often in your
cooking, to start making your own bone broth in a crockpot from leftover baked
chicken carcasses (can have a little skin and meat still on them but try to
minimze the skin for fat reasons).  The so called 'bone stock' at the store is
not the same so don't waste your money on it.  The real one will turn to
consomme in the fridge (grin).  Freezes well so I'll make up several quarts in
my middle sized crockpot with the bones, spine and all the joints off a 3-4lb
chicken (baked for dinner, this is the leftovers for a second use).  Place in
crockpot broken up a bit so it's mostly a flat layer then add water to 3 inches
above that.  Salt if you desire.  If you've some leftover meat that dried out a
bit, it's fine (though not classic) to add that too.  Adding a little powdered
chicken stock after it's done is fine as well to boost the flavor.  Set
crockpot on low or medium for about 24 hours.

Then put a collendar in a big pot and dump it in and remove the collendar with
the bones and any stray meat to toss out (the meat will be cooked to death by
then and have no flavor, possibly tough too).  What you've done is make
something very like 'Osteo-BiFlex' (GSM) where the only cost is about
25-50cents to run the crockpot because the chicken bones were something you
were going to toss anyways.

Key things, this is not 'chicken soup' really as too much meat seems to ruin it
but you can later add fresh meat to a portion and make a true chicken soup if
you want.  You can't use fried chicken parts for the bones, somehow it just
doesnt work.  You can use any bones from baked chicken so for example if you
bake a fair amount of bone in chicken breasts, save the bones up in the freezer
until you have enough for a batch. I call that 'gently knarfed' and within the
family, no one minds (considering the long 24 cooking in the crockpot) if
someone nibbled the meat off a leg bone later turned into bone broth. (grin).

  Carol

  
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