RE: high blood pressure

[Guest guest]

I'm pretty sure it is not mg, it was some other designation that I can't

recall used frequently with vitamins. I'll check this evening and post

back.

Rick

From: blind-diabetics

[mailto:blind-diabetics ] On Behalf Of Harry Bates

Sent: Tuesday, April 24, 2012 3:41 PM

To: blind-diabetics

Subject: Re: high blood pressure

Is dthat pill 1 10,000 D3 measured in micrograms or miligrams?

inquiring minds still want to know.

Harry

Ridiculous!Who needs a budget?

[Guest guest]

if u are drinking a lot of coffee in the morning your blood pressure will be

higher in the morning. karen

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

[Guest guest]

Some vitamins are water based like Vitamin C. Others are oil based and stay

in your body longer These are vitamins A and , I think, B. You can

actually take too much of those vitamins and can have complications from

them. Vet. Cages through your body quickly as they are water based and do

not build up in your cells. You can probably look this up on good old

Google.

_____

From: blind-diabetics

[mailto:blind-diabetics ] On Behalf Of R. Tyson

Sent: Tuesday, April 24, 2012 12:18 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

[Guest guest]

Do you take any blood pressure medication? If so, what time of day do you

take it? My doctor recommends that I take blood pressure medication in the

evening

_____

From: blind-diabetics

[mailto:blind-diabetics ] On Behalf Of R. Tyson

Sent: Tuesday, April 24, 2012 9:21 AM

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

[Guest guest]

yes,

I take blood pressure medications in the morning between 7 and 10. I will

call my doctor and ask her.

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