MSGID: 1:18/200.0 68f76b92   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> I was introduced to it by my Grandmother. Little teeny-tiny white   
    DD> pills (asbout 2 mg IIEC) and one could oversweeten a quart of iced   
    DD> tea.   
      
    RH> It was in just about anything that was "diet" or "low Calorie" for a   
    RH> long time--until scientists got ahold of it and fed it to a lot of lab   
    RH> rats. I think it was the only "artificial sweetener" around, so it was   
    RH> very common for common folks to use.   
      
   My Granny stocked the tiny tablets. I learned a bitter (literally) lesson   
   when I w2as six years old. Took one of the tablets and popped it into my   
   cake hole - thinking it would be like the teeny sugar bomb. Eeeeewwww ...   
   took over a week to lose the bitter taste. Never again    
      
    DD>      8<----- HACK ----->8   
      
    DD> I do tomato juice and the cranberry juice - which my nephrologist   
    DD> (kidney doc) recommended as being good in several ways for my kidney   
      
    RH> So far my kidneys seem to be doing well without cranberry juice. Had a   
    RH> scare a few years ago with some blood work that indicated maybe   
    RH> otherwise so my primary care dr. referred me to a nephrologist. He said   
    RH> all was well, just come back once a year to keep an eye on things. Last   
    RH> time I saw him, he suggested drinking more water (or whatever) to stay   
    RH> better hydrated; this was not too long after our most recent long cross   
    RH> country trip.   
      
   Back in the day when I was ignoring ny high blood pressure one of the    
   side consequences was damaged kidneys. So I'm on a "water" pill for life   
   (literally) and have to keep hydrated abd watch my potassium levels. I'm   
   not sure about this 'living' gig. If it was easy anyone could do it.  Bv)=   
      
    DD> functions - and lemon juice to add to the water I drink. If I do drink   
    DD> soda it'd as an accompaniment to a meal. Just for drinking, once I'm   
    DD> done with my half- pot of coffee it's water w/lemon for the rest of   
    DD> the day.   
      
    RH> Soda is generally only with meals, unless I really need hydration and   
    RH> water isn't reasonably available. Otherwise it's water, flavored or   
    RH> otherwise--at lunch (out) today it was with 2 slices of lemon.   
      
   I find that it helps cut the chlorine taste in my local tap water. If    
   I'm dining out I generally have only water w/lemon to drink. If I go   
   to breakfast at Charlie Parker's (out nationally known diner) I get the   
   "Early Bird" speciasl of 2 eggs, meat, taters (hash browns, American fries   
   (1/2"-ish cubes) or Tater Tots. And sine I don't drink coffee once I've   
   left the house - they give me a large (14 oz) glass of tomato juice. A   
   very good and filling deal.   
      
    RH>  on. I tried RH> to suggest some better subs for things but she   
    RH> resisted   
    RH>  change. RH> Probably some of that was dementia starting to kick in but   
    RH>  she was RH> diagnosed diabeticc several years before that. Don't know   
    RH>  what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just   
    RH>  had her on RH> metformin.   
      
   140 fasting see *very* high. If my fasting sugar is above 110 I get    
   concerned.   
      
    DD> Another thing that I do routinely is to use honey as a sweetner.   
    DD> Especially in tea - hot or iced. It even makes the oil of bergamot in   
    DD> Earl Gray tea almost palatable.  Bv)=   
      
    RH> We use that, sorgum and molasses. Any sugar I buy is brown, powdered,   
    RH> raw or turbinado; main use of the latter two is in making jam or   
    RH> preserves (which I eat very little of).   
      
   Sorghum is hard to find around here in the stupormarkups. Humphrey's do   
   stock it else I'd have to visit the outlet store for the processor - for   
   both the molasses and the flour.   
      
   I'm still amazed that many people do not know that shorhum is from the   
   corn family. Does the use of sorghum molasses affect Steve's headaches at   
   all? Or is it sAfe for him?   
      
    DD> Not even on your PB&J sandwiches?     
      
    RH> Not even those. (G)   
      
    DD>       Title: Apple Rice Pudding   
    DD>  Categories: Diabetic, Desserts, Rice, Fruits   
    DD>       Yield: 6 Servings   
      
    RH> Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend   
    RH> (put out by Lundberg). The brown would work the best all around of the   
    RH> 3, jasmine and blend is for when I cook Asian or just want a different   
    RH> side.   
      
    DD> My default rice is bassmati (or Texmati). No special reason for it -   
    DD> just fell into its use after buting a BIG (30#) bag at a Big Lots   
    DD> store. Realised when I got it home that's a LOT of rice. Especially   
    DD> for a single guy cooking mostly for himself.   
      
    RH> It freezes well, both raw and cooked. I've got some in the freezer I   
    RH> need to pull out this week and use, maybe in chicken soup now that the   
    RH> weather has cooled down. Also have to pull out some pumpkin next week   
    RH> to make a pumpkin roll for Steve's birthday.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peach Skillet Cake w/Sorghum Flour   
    Categories: Cakes, Fruits, Spices   
         Yield: 8 Servings   
       
     1 1/4 c  Sorghum A-P flour   
         1 ts Baking powder   
       1/2 ts Baking soda   
       1/4 ts Salt   
         4 tb Butter; room temperature   
       2/3 c  Granulated sugar   
         3 lg Eggs   
         1 ts Vanilla   
       1/3 c  Buttermilk   
         2    Ripe peaches; peeled, pitted   
              - sliced   
         2 tb Cinnamon sugar; topping   
       
     Set oven @ 360ºF/182ºC.   
        
     Prepare a 10" ovenproof skillet with cooking spray.   
        
     Whisk together sorghum flour, baking powder, baking soda   
     and salt. Set aside.   
        
     In separate bowl, beat butter and sugar with a mixer on   
     medium speed until light and fluffy. Add vanilla. Beat   
     in eggs and buttermilk. Add dry ingredients and mix   
     until blended.   
        
     Pour batter into prepared skillet. Place peach slices in   
     spiral fan on top. Sprinkle with cinnamon sugar. Bake   
     until golden brown and a toothpick inserted in the   
     center comes out clean, 30 to 35 minutes.   
        
     The batter bakes up around the peaches. Let cool   
     slightly before serving. Cake can be served as rustic   
     dessert topped with whipped cream sweetened with sorghum   
     syrup or as a breakfast cake.   
        
     RECIPE FROM: https://www.allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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