Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 , I don't know the answer to your question but I can tell you that since I started taking vitamin D3 every morning, my blood pressure issues have totally gone away. If you do a Google search on vitamin D3 you'll learn that the usual recommended amount is actually way too low. The best source for D3 is usually the Sun but if you are anything like me, you probably don't get much sun. Personally, I take 1 10,000 D3 pill every morning. It's important that it be oil based for proper absorption. I get a 500 pill bottle from Sam's Club for about $13. I used to have high blood pressure, somewhere in the 135 to 155 over 100 range and now, when I have my pressure checked at the Doctor's office every 3 months, it's right around 90 or 100 over 70. Huge difference. Anyhow, just thought I'd mention my experiences with this in case it might help. Best, Rick From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of R. Tyson Sent: Tuesday, April 24, 2012 12:21 PM To: blind-diabetics Subject: high blood pressure This is . My a1c is 6.1 but my blood pressure is always high in the morning time 150/85 etc. During the afternoon evenings 120/35. I have been to several doctors but no sollution. I want to know why my pressure is high in the morning but very low or good in the eveningss. Any help would be appreciated. . ======================= SPRING HAS SPRUNG FOOD AND COOKING-DIABETES FOOD AND COOKING ========================= SPRING HAS SPRUNG By the end of March, the first signs of spring are visible in most markets. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen. Asparagus is one of spring's greatest offerings it is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it's also good for you and versatile. As an appetizer, a first course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations. Oddly enough, asparagus hails from the lily family. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. If you're lucky enough to have a garden to grow your own (warning: it takes two years after planting to produce the first edible shoots), try slicing raw asparagus straight from the garden into your salad. If you're not so lucky, choose firm, smooth, bright green stalks with tight tips and be sure to eat them soon after purchase. The fresher, the better. Be sure to rinse the tips well as they are grown in sandy soil. Before cooking, trim spears to remove the woody, inedible part at the ends: Just bend each stalk until it breaks, usually at the point where the tough part begins. The recipe below can be used for a first course or as an accompaniment to a light spring dinner. For a more elegant salad, you could add walnuts, sliced oranges and crumbled goat cheese. Asparagus Salad With Lemon-Soy Sauce Makes 4 servings. Ingredients - 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths - 8 whole scallions, trimmed to include a little green - 1 Tbsp. canola oil - 1/4 tsp. fresh ginger, minced - 5 scallions, trimmed to include a little green, minced and divided in 2 batches - 1/2 cup fat-free, reduced-sodium chicken broth - 1 Tbsp. rice vinegar - 1 tsp. reduced-sodium soy sauce - 1/2 tsp. sugar - Freshly ground-black pepper - 1 tsp. lemon juice, or to taste Directions Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Nutritonal Information Per Serving: 97 calories; 4 g. total fat; 12 g. carbohydrate; 5 g. protein; 5 g. dietary fiber; 134 mg. sodium; Less than 1 g. saturated fat Print Version: http://diabeticgourmet.com/articles/571.shtml You May Also Enjoy: Asparagus Polenta Bake http://diabeticgourmet.com/recipes/html/571.shtml " I would rather walk with God in the dark than go alone in the light. " ~Blessed, Sugar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Rick and members, How long you have been taking d 3 before you could see the results. FOOD AND COOKING-DIABETES FOOD AND COOKING ========================= SPRING HAS SPRUNG By the end of March, the first signs of spring are visible in most markets. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen. Asparagus is one of spring's greatest offerings it is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it's also good for you and versatile. As an appetizer, a first course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations. Oddly enough, asparagus hails from the lily family. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. If you're lucky enough to have a garden to grow your own (warning: it takes two years after planting to produce the first edible shoots), try slicing raw asparagus straight from the garden into your salad. If you're not so lucky, choose firm, smooth, bright green stalks with tight tips and be sure to eat them soon after purchase. The fresher, the better. Be sure to rinse the tips well as they are grown in sandy soil. Before cooking, trim spears to remove the woody, inedible part at the ends: Just bend each stalk until it breaks, usually at the point where the tough part begins. The recipe below can be used for a first course or as an accompaniment to a light spring dinner. For a more elegant salad, you could add walnuts, sliced oranges and crumbled goat cheese. Asparagus Salad With Lemon-Soy Sauce Makes 4 servings. Ingredients - 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths - 8 whole scallions, trimmed to include a little green - 1 Tbsp. canola oil - 1/4 tsp. fresh ginger, minced - 5 scallions, trimmed to include a little green, minced and divided in 2 batches - 1/2 cup fat-free, reduced-sodium chicken broth - 1 Tbsp. rice vinegar - 1 tsp. reduced-sodium soy sauce - 1/2 tsp. sugar - Freshly ground-black pepper - 1 tsp. lemon juice, or to taste Directions Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Nutritonal Information Per Serving: 97 calories; 4 g. total fat; 12 g. carbohydrate; 5 g. protein; 5 g. dietary fiber; 134 mg. sodium; Less than 1 g. saturated fat Print Version: http://diabeticgourmet.com/articles/571.shtml You May Also Enjoy: Asparagus Polenta Bake http://diabeticgourmet.com/recipes/html/571.shtml " I would rather walk with God in the dark than go alone in the light. " ~Blessed, Sugar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Well, I'd say a couple of weeks or more. Rick From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of R. Tyson Sent: Tuesday, April 24, 2012 2:48 PM To: blind-diabetics Subject: Re: high blood pressure Rick and members, How long you have been taking d 3 before you could see the results. FOOD AND COOKING-DIABETES FOOD AND COOKING ========================= SPRING HAS SPRUNG By the end of March, the first signs of spring are visible in most markets. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen. Asparagus is one of spring's greatest offerings it is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it's also good for you and versatile. As an appetizer, a first course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations. Oddly enough, asparagus hails from the lily family. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. If you're lucky enough to have a garden to grow your own (warning: it takes two years after planting to produce the first edible shoots), try slicing raw asparagus straight from the garden into your salad. If you're not so lucky, choose firm, smooth, bright green stalks with tight tips and be sure to eat them soon after purchase. The fresher, the better. Be sure to rinse the tips well as they are grown in sandy soil. Before cooking, trim spears to remove the woody, inedible part at the ends: Just bend each stalk until it breaks, usually at the point where the tough part begins. The recipe below can be used for a first course or as an accompaniment to a light spring dinner. For a more elegant salad, you could add walnuts, sliced oranges and crumbled goat cheese. Asparagus Salad With Lemon-Soy Sauce Makes 4 servings. Ingredients - 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths - 8 whole scallions, trimmed to include a little green - 1 Tbsp. canola oil - 1/4 tsp. fresh ginger, minced - 5 scallions, trimmed to include a little green, minced and divided in 2 batches - 1/2 cup fat-free, reduced-sodium chicken broth - 1 Tbsp. rice vinegar - 1 tsp. reduced-sodium soy sauce - 1/2 tsp. sugar - Freshly ground-black pepper - 1 tsp. lemon juice, or to taste Directions Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Nutritonal Information Per Serving: 97 calories; 4 g. total fat; 12 g. carbohydrate; 5 g. protein; 5 g. dietary fiber; 134 mg. sodium; Less than 1 g. saturated fat Print Version: http://diabeticgourmet.com/articles/571.shtml You May Also Enjoy: Asparagus Polenta Bake http://diabeticgourmet.com/recipes/html/571.shtml " I would rather walk with God in the dark than go alone in the light. " ~Blessed, Sugar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Rick members, I hate to bother you but what is oil base vitamin. I called the drug store and I was told there is a vitamin jell. please explain. FOOD AND COOKING-DIABETES FOOD AND COOKING ========================= SPRING HAS SPRUNG By the end of March, the first signs of spring are visible in most markets. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen. Asparagus is one of spring's greatest offerings it is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it's also good for you and versatile. As an appetizer, a first course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations. Oddly enough, asparagus hails from the lily family. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. If you're lucky enough to have a garden to grow your own (warning: it takes two years after planting to produce the first edible shoots), try slicing raw asparagus straight from the garden into your salad. If you're not so lucky, choose firm, smooth, bright green stalks with tight tips and be sure to eat them soon after purchase. The fresher, the better. Be sure to rinse the tips well as they are grown in sandy soil. Before cooking, trim spears to remove the woody, inedible part at the ends: Just bend each stalk until it breaks, usually at the point where the tough part begins. The recipe below can be used for a first course or as an accompaniment to a light spring dinner. For a more elegant salad, you could add walnuts, sliced oranges and crumbled goat cheese. Asparagus Salad With Lemon-Soy Sauce Makes 4 servings. Ingredients - 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths - 8 whole scallions, trimmed to include a little green - 1 Tbsp. canola oil - 1/4 tsp. fresh ginger, minced - 5 scallions, trimmed to include a little green, minced and divided in 2 batches - 1/2 cup fat-free, reduced-sodium chicken broth - 1 Tbsp. rice vinegar - 1 tsp. reduced-sodium soy sauce - 1/2 tsp. sugar - Freshly ground-black pepper - 1 tsp. lemon juice, or to taste Directions Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Nutritonal Information Per Serving: 97 calories; 4 g. total fat; 12 g. carbohydrate; 5 g. protein; 5 g. dietary fiber; 134 mg. sodium; Less than 1 g. saturated fat Print Version: http://diabeticgourmet.com/articles/571.shtml You May Also Enjoy: Asparagus Polenta Bake http://diabeticgourmet.com/recipes/html/571.shtml " I would rather walk with God in the dark than go alone in the light. " ~Blessed, Sugar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Wow! sounds extremely low in the afternoons and evenings. When my bp got down to 38, I was sent packing to go to the hospital to see a cardiologist.I was placed on a heart medication called Coreg, what ever that is.Do you have any heart arythmias?What does your cardiologist say about it? inquiring minds want to know, Harry Ridiculous! Who needs a Budget? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Yes, it's considered a jell capsule. They are fairly small roundish hard jells. If you have someone read the contents, you should see that there are oils in it so it's oil based and not a powder based tablet. I can't recall what oils are in it but they are listed in the contents printed on the jar. Mine come in a large plastic jar with 500 jellcaps in it. Rick From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of R. Tyson Sent: Tuesday, April 24, 2012 3:18 PM To: blind-diabetics Subject: Re: high blood pressure Rick members, I hate to bother you but what is oil base vitamin. I called the drug store and I was told there is a vitamin jell. please explain. FOOD AND COOKING-DIABETES FOOD AND COOKING ========================= SPRING HAS SPRUNG By the end of March, the first signs of spring are visible in most markets. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen. Asparagus is one of spring's greatest offerings it is delicious, low-calorie and healthful, especially in vitamins A, B and C. First enjoyed by the ancient Greeks, asparagus continues to be among the most popular green vegetables around. Beautiful and easy to prepare, it seems almost too good to be true that it's also good for you and versatile. As an appetizer, a first course, soup, or a vegetable dish alongside an entree-asparagus is wonderful in all its incarnations. Oddly enough, asparagus hails from the lily family. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips. If you're lucky enough to have a garden to grow your own (warning: it takes two years after planting to produce the first edible shoots), try slicing raw asparagus straight from the garden into your salad. If you're not so lucky, choose firm, smooth, bright green stalks with tight tips and be sure to eat them soon after purchase. The fresher, the better. Be sure to rinse the tips well as they are grown in sandy soil. Before cooking, trim spears to remove the woody, inedible part at the ends: Just bend each stalk until it breaks, usually at the point where the tough part begins. The recipe below can be used for a first course or as an accompaniment to a light spring dinner. For a more elegant salad, you could add walnuts, sliced oranges and crumbled goat cheese. Asparagus Salad With Lemon-Soy Sauce Makes 4 servings. Ingredients - 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths - 8 whole scallions, trimmed to include a little green - 1 Tbsp. canola oil - 1/4 tsp. fresh ginger, minced - 5 scallions, trimmed to include a little green, minced and divided in 2 batches - 1/2 cup fat-free, reduced-sodium chicken broth - 1 Tbsp. rice vinegar - 1 tsp. reduced-sodium soy sauce - 1/2 tsp. sugar - Freshly ground-black pepper - 1 tsp. lemon juice, or to taste Directions Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing. Nutritonal Information Per Serving: 97 calories; 4 g. total fat; 12 g. carbohydrate; 5 g. protein; 5 g. dietary fiber; 134 mg. sodium; Less than 1 g. saturated fat Print Version: http://diabeticgourmet.com/articles/571.shtml You May Also Enjoy: Asparagus Polenta Bake http://diabeticgourmet.com/recipes/html/571.shtml " I would rather walk with God in the dark than go alone in the light. " ~Blessed, Sugar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2012 Report Share Posted April 24, 2012 Is dthat pill 1 10,000 D3 measured in micrograms or miligrams? inquiring minds still want to know. Harry Ridiculous!Who needs a budget? Quote Link to comment Share on other sites More sharing options...
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