Re: B6 Update, Jerky, and Chinese Chicken

[Guest guest]

>I've got a brace on my left hand/wrist that I'll be wearing 24/7 for the

>next 4-6 months, and another for my right hand to wear while I'm working,

>to keep it from happening there too - at least until I get used to the

>proper angles. It's true - it feels unnatural to keep my wrist

>perfectly straight when I'm lifting flats. But I'll get used to it.

>Especially since I'm particularly uninterested in surgery.

I have to say that both I and my sister were getting pain in the

hands, which went away on a low-grain diet (absolutely gluten

free, and low on corn). My DH was getting carpal tunnel too, and

that went away also. So I think there is a dietary angle, at least

for a lot of folks.

>

>2) I went on a jerky-making binge last week, experimenting with

>different flavors and types and sech. Also did the one with ground beef,

>thanks Heidi! I didn't have any Montreal steak seasoning at the time,

>but I DID have a ginger-teriyaki mix that I used instead. Came out well

>(even though I think I would have liked the flavor of a different spice

>better). Thanks for the tip! Folks at work think it's great too.

>Haven't tried it with all that ground pork yet (can you say 30 pounds?),

>mostly because I think the pork I have is a lot fattier than the beef, and

>I don't eat THAT much jerky that I want to deal with the possibility of it

>going rancid. No matter HOW you try to blot it, there's still way more

>fat left in there than in sliced muscle meat.

Yeah, but it won't go rancid in the freezer. Or if you vacuum pack it.

I like the taste of kefiili cured fat, myself, tho I'm not always in the mood.

Real filling though.

>3) I actually DID make Chinese Chicken a little over a month ago, once I

>realized that I could eat potatoes occasionally with no adverse effects

>(gotta be the Polack in me!). While I remembered early on to take the

>plastic wrapper off, I boiled the chicken a bit too much, overestimating

>the time it would take. So it was pretty cooked by the time I got it

>into the roasting pan, but came out deliciously nummy all the same. I

>think the addition of entire fields of garlic may have helped that along.

><g>

I do that a lot! (both the overcooking and the garlic!). The best invention

I've come across are those half-gallon jars of PEELED garlic they have

at Costco ... they go in everything now!

BTW my " broiler chickens " are up to 12 lbs now. I'm thinking of

smoking 5 or so and putting them in the freezer for " quick smoked

chicken " .

-- Heidi Jean

[Guest guest]

>

> >I've got a brace on my left hand/wrist that I'll be wearing 24/7

for the

> >next 4-6 months, and another for my right hand to wear while I'm

working,

> >to keep it from happening there too - at least until I get used to

the

> >proper angles. It's true - it feels unnatural to keep my wrist

> >perfectly straight when I'm lifting flats. But I'll get used to

it.

> >Especially since I'm particularly uninterested in surgery.

>

> I have to say that both I and my sister were getting pain in the

> hands, which went away on a low-grain diet (absolutely gluten

> free, and low on corn). My DH was getting carpal tunnel too, and

> that went away also. So I think there is a dietary angle, at least

> for a lot of folks.

> I must have missed something about carpal tunnel. About 85 % of

people with this condition get well on B 6, if you have an operation

you have an over 50 % chance of recurrence.

Chiropractic treatment will not cure carpal tunnel nor will wearing a

brace.

> >

> >2) I went on a jerky-making binge last week, experimenting with

> >different flavors and types and sech. Also did the one with

ground beef,

> >thanks Heidi! I didn't have any Montreal steak seasoning at the

time,

> >but I DID have a ginger-teriyaki mix that I used instead. Came

out well

> >(even though I think I would have liked the flavor of a different

spice

> >better). Thanks for the tip! Folks at work think it's great

too.

> >Haven't tried it with all that ground pork yet (can you say 30

pounds?),

> >mostly because I think the pork I have is a lot fattier than the

beef, and

> >I don't eat THAT much jerky that I want to deal with the

possibility of it

> >going rancid. No matter HOW you try to blot it, there's still

way more

> >fat left in there than in sliced muscle meat.

>

> Yeah, but it won't go rancid in the freezer. Or if you vacuum pack

it.

> I like the taste of kefiili cured fat, myself, tho I'm not always

in the mood.

> Real filling though.

>

>

>

> >3) I actually DID make Chinese Chicken a little over a month

ago, once I

> >realized that I could eat potatoes occasionally with no adverse

effects

> >(gotta be the Polack in me!). While I remembered early on to

take the

> >plastic wrapper off, I boiled the chicken a bit too much,

overestimating

> >the time it would take. So it was pretty cooked by the time I

got it

> >into the roasting pan, but came out deliciously nummy all the

same. I

> >think the addition of entire fields of garlic may have helped that

along.

> ><g>

>

> I do that a lot! (both the overcooking and the garlic!). The best

invention

> I've come across are those half-gallon jars of PEELED garlic they

have

> at Costco ... they go in everything now!

>

> BTW my " broiler chickens " are up to 12 lbs now. I'm thinking of

> smoking 5 or so and putting them in the freezer for " quick smoked

> chicken " .

>

> -- Heidi Jean

[Guest guest]

At 10:28 PM 6/2/04 -0700, you wrote:

>

> I have to say that both I and my sister were getting pain in the

> hands, which went away on a low-grain diet (absolutely gluten

> free, and low on corn). My DH was getting carpal tunnel too, and

> that went away also. So I think there is a dietary angle, at least

> for a lot of folks.

That's possible, too. I'm certainly not completely gluten free, but my

intake there is drastically reduced. Maybe once every week or two I'll

have a grilled cheese.

>

> Yeah, but it won't go rancid in the freezer. Or if you vacuum pack it.

> I like the taste of kefiili cured fat, myself, tho I'm not always in the

mood.

> Real filling though.

True. I forgot the freezer bit.

>I do that a lot! (both the overcooking and the garlic!). The best invention

>I've come across are those half-gallon jars of PEELED garlic they have

>at Costco ... they go in everything now!

Mmmmmmmmmmmmmmmmmmm!!

>

>BTW my " broiler chickens " are up to 12 lbs now. I'm thinking of

>smoking 5 or so and putting them in the freezer for " quick smoked

>chicken " .

Ah, see now I'm jealous.

MFJ

Say what you think, and think what you mean. Gamesters will be shot.

[Guest guest]

At 06:29 AM 6/3/04 -0000, you wrote:

>> I must have missed something about carpal tunnel. About 85 % of

> people with this condition get well on B 6, if you have an operation

> you have an over 50 % chance of recurrence.

> Chiropractic treatment will not cure carpal tunnel nor will wearing a

> brace.

I'm taking B6. And the brace is to prevent me from curling my wrist/hand

the way I'm not supposed to, while it's healing - especially when I'm

sleeping.

MFJ

Say what you think, and think what you mean. Gamesters will be shot.