Sodium!!
 

Some of us here are very sodium conscience. I have been for a few months myself. In order to improve my BP I drastically cut down on salt. I am probably consuming less than half of what I used to. I went out to dinner tonight and could barely eat the food. I ordered the salmon with steamed veggies,and all I noticed was the salt.Even though I told them I did not want much salt and just to put a tiny tiny bit.

I have become so salt sensetive, that most everything tastes salty.Everything tastes like it's loaded with sodium.I can barely eat anything from a package like soup,noodles,cheese,crackers,tuna with flavours,gravy,rice with flavouring,anything?

Why does this happen?

Mel- if your reading this, can you also tell me how Alan keeps his sodium down, and if he has a similar problem?

Any comments welcome-

Soo much salt!
 

A while ago my DH had to eliminate most fats, salts and sugars from his diet. It became in ways lots of work to eliminate those things from our diet but it's worked by plain old KEEPING IT SIMPLE. You get used to it so it's automatic.

Reading box ingredient labels was a more than eye opening experience...for example: do you know that Cheerios have MORE salts and sugars than Honey Bunches of Oats-by quite a bit? Going for the reduced or no-salt canned goods as in tomatoes or other veggies is a good route, also frozen plain veggies [I like the bags, so only use what's needed] help as well. Not adding salt [except for cooking pastas] until you are ready to eat is helpful as well. That way each person can add it to taste. Fresh foods in season, sauteed or stir fried, w/fresh herbs or spices added for zing can keep all the evil stuff down. Of course, there are times when a big splurge is OK, just not every day.
Does this help Aussie? I'm sure Melody will be along soon with her guidelines. All the best! - j

Salt
 

Dear Aussie:

I too have been trying to avoid salt, although not ordered for medical reasons. I find that the less salt I use, and I never did use much, the more I notice it in prepared foods. Way too salty.

Dahlek:

I too have learned to like those frozen veggies! I don't know how you prepare them, but I also get the two pound bags, then pour out a portion on a plate and put a nice plastic cover on it, and microwave for a time. I don't have to add any water - just the cover. I used to use a steamer in a pot on top of the stove but the microwve method is better and saves dishwashing. I cook it just till ad dente - do not overcook - the color should still be bright green.

Reading labels is a habit with me. I have been stunned at how much sodium is in canned foods. Best to eat everything close to the way it comes from nature. This means cooking from scratch most of the time. Way to go.

Shirley H.

Shirley,
Note of caution. The 'plastic cover' (easp 'Saran Wrap' type plastic) used to microwave the veggies can transfer bad carcinogens to the food.
Try using a sheet of good old wax paper instead.
It works just fine, wrapped around the plate to the bottom- to hold it loosely over the food.
Lets some steam escape too, avoiding over cooking.

Hi.

First let's address the saran wrap issue. I knew this a long long time ago and stopped using plastic wraps to cover my food. I bought one of those microwave see through things (it's a big hard plastic thing with a hole so the steam can vent). Been using it for years. Am on my second one by the way.
Comes in VERY handy to cook stuff.

Now for the salt.

Boy can I give a lot of info on Alan and his salt intake. He USES NO ADDITIONAL SALT WHATSOEVER ON ANYTHING HE PUTS IN HIS MOUTH.
All the doctor had to tell him when he got the stent last January was 'NO SALT". Because Alan took it literally, there was no salt added to anything on his plate. Since I never cooked with Salt, that was not a problem either.
The problem was reading labels (which I had been doing for 5 years or so to read about "how many carbs' "how much fat, transfat, etc' how much protein" was in any food that I bought.

I basically cook all my veggies fresh, so no problem there. I just add Mrs. Dash, or some garlic powder.

But sometimes I buy frozen veggies. I just look at the labels. If it says 20 to 50 of the sodium, well that's fine. Now canned stuff, that's a whole other ball of wax. Canned stuff has sodium in just about EVERYTHING.

So if I don't have enough time (let's say we just got home from a doctor's appointment, etc) I'll open up a can of carrots, and a can of mushrooms, (and any thing I can open), and I just drain and re-rinse every thing so any liquid is completely replaced so the sodium would be much much less.

forget about Tuna Fish, it's loaded so I buy the low-sodium kind.

We eat grilled chicken which has been grilled in lemon juice, fresh garlic and pepper, (maybe some balsamic vinegar, HE loves that, not me).

He won't eat that much fish any more so if I make fish, I use the dill, lemon juice, extra virgin olive oil (a splash) and mrs. dash. Tastes real good.
Yesterday I cam back from Cornell Medical Center (lost 11 lbs by the way)!!!!
and I made Cajun blackened Catfish. my god, was it good.

When I eat something I use Salt Sense. Alan doesn't even use this. Honestly, I could never (unless I actually had to) eat a salt-free diet like Alan does. He is exceptionally disciplined in that respect. I would find it completely without taste.

He once said "no wonder I'm losing weight, when you don't add sodium to anything, you never want seconds". He's got a point.

Since my main thing is grilled chicken over lettuce tomatotoes, radishes, slivered carrots, zucchinis, and a dash of sliced black olives (that have been rinsed), all I add is a splash of extra virgin olive oil and garlic powder, dried basil, freshly ground pepper and of course my salt sense. I could not (repeat NOT), eat a salad without salt sense. It would have no taste for me.

My pressure yesterday (they took it three times to average it out). was 109 over 59. Since I am also in their blood pressure protocol, they love my numbers. At Cornell, they advise diabetic woman (in order to prevent a possible stroke), to not have their blood pressure go over 120/70. They prefer something like 105/60. It works for me so I have no problem.
They say these are the NEW numbers that doctors should go by.
Who am I to argue. It's CORNELL MEDICAL CENTER IN NY PRESBYTERIAN HOSPITAL. They just got written up as the best in the whole country.

They obviously know what they are doing.

But I do have a big question about Alan's TASTE BUDS!!!

Remember, I've told you he puts splenda and sugar free maple syrup on everything that goes into his mouth. He has done this since he was on the Fentanyl pain patch. That was over 3 years ago.

So why does he still have this taste perversion thing. I don't funny understand this. Could it also have something to do with not having that mucy sodium in his diet??

I mean, I made him a nice bowl of low-carb dreamfields spaghetti the other night with a nice marinara sauce (with garlic and basil). No salt. it was a good sauce. What does he do?? Puts 3 splendas on it. I wanted to see how it tasted and I just went "blllewwwwieee". I do NOT understand how he could eat something so sweet. I made a brocolli souffle with egg whites and low-fat cheese. he puts sugar free maple syrup on that and LOVES IT!!!

He puts 4 splendas in a cup of coffee. We don't use anything with aspartame because the doctor says it's bad on peripheral nerves. All his docs say splenda is just fine because it's made from sugar. I use maybe 2 a day in my coffee. I do drink a product called Totally Light (it's like Crystal Light) but it contains splenda and not Nutrasweet. We don't drink any soda whatsoever.

But why does he prefer all this extra sweetness on his meals.? What is with this taste perversion thing? I do hope one of you knows the answer.

Thanks,
Melody

Geez Mel, your reading your post made me hungry!!!
 

Well I don't use salt very much at all,maybe a quick sprinkle of light salt. I don't think we have Mr. Dash down here. But I can't even really eat out anymore due to the fact that I have become sensetive to seasonings. I can't eat the popcorn at the cinema because it's pre-buttered and salted. I also have switched to Raw Sugar, which I love!

Movies without popcorn!!!:eek:

Mel, I remember you saying that the docs prefer lower numbers, but how do you get your BP that low? Those numbers would be my sleeping BP.

Well, when I was 26 years old (many moons ago, I'm now 59), I had gone to my doctor for a checkup. She said my blood pressure was high. I was also very obese (over 200 lbs).

I remember being put on some blood pressure medicine that was also a water pill. I believe it was called thiazide (who the heck can remember all those years ago).

So from that moment on, I was always on a blood pressure pill. Either monopril, or vasotec, or one of the other prills. And it was always the same dosage (all through the years) 10 mgs.

So two years ago I go to Cornell for my diabetes and while my blood pressure was okay, because I was IN THEIR PROTOCOL ((ACTUALLY TWO PROTOCOLS)). One protocol was the diabetes protocol and the other was the blood pressure one.

Something to do with goals and to get my blood pressure to a certain level because I am in a study to see how diabetics are prone to get strokes and heart attacks. All I knew was they took care of me and gave me all my meds and testing strips.

So I began the study doing 10 of the lisinopril. Then for some reasons, they were not happy with the numbers. So they added a water pill to it.
So for about 18 months now I am on Zestoretic 20/25.
Breaks down to 20 mg lisinopril and 25 of hydrochlorothiazide (hah, there's that thiazide name again) lol.

When I go to Cornell (about every two months), they hook me up to this special machine that takes my pressure 3 times. But the machine broke so they had to do manually and average it out.

All I know is whenever I go there and my numbers are, let's say 109/59 or 105/62 they jump for joy and they go....wow, look at those numbers.

I think it means I'm not at risk for a stroke even though I DO have diabetes.

She said yesterday. "Well, you're not doing so good on our diabetes protocol but you're doing wonderful on our blood pressure protocol.

I knew what she meant. In the diabetes protocol my goal was to reach 170 after two hours of eating and to get my A1c from 9 (when I began), down to 7.5.

Well, I got my sugar reading down to 130 two hours after eating and my A1c to 6.0. So that BROKE their protocol. They laughed and said to me "you did TOO GOOD!!! But they said I did good in their blood pressure protocol. I reached the goal that was set for me.

So they are happy with my numbers. I know that most docs think a blood pressure reading of 120/70 is perfectly fine and I think so too but at Cornell, the study is about heart attacks and strokes in woman who are diabetic and they believe the lower blood pressure readings mean the less chance for stroke and heart attack. At least that's what they told me.

And I'm certainly not going to argue with anybody who tells me I'm getting narrower. I mean really!!!!!!

melody

Oh, I have a good recipe for all you potato lovers out there. Alan eats one potato every night. Now if I bake it or microwave it, you get ONE POTATO, right? You can put whatever you wish on it but it still is ONE POTATO, right??

Well, guess what I discovered??? you take an Idaho potato and you get a food grater (like when you want to make hash browns). I bought a V slicer so it comes with this grating attachment thingeee.

Well, I grated one potato and you have no idea what one potato looks like when it's grated. And when you add some sliced onion and put some PAM in a frying pan (with a splash of extra virgin olive oil). And you cook it up. you COULD FEED 4 PEOPLE with the amount. Don't ask me why, it fills up my whole frying pan. Alan goes nuts and you'd think you just cooked 4 potatoes. Honestly!!! You have to try this.
Sometimes I give him only half of what's in the frying pan . THAT'S HOW MUCH IT MAKES!!! One stupid potato!!!! Try it.

Melody

Ok Now I get it. They have you on 2 meds to get
 

your numbers to that lower prefered reading for your protocol. I guess that makes sense.

I will certainly try to make the potatoe dish. I am no stranger to the potatoe myself!:D

I just can't get my hands on Idaho potatoes!! I'll have to use Sydney potatoes!! LOL:p

I can't believe I told you about Idaho potatoes. Of course any potato will do. You will not believe the volume when you grate up this potato. Add a bit of slivered onions. Spray a big frying pan with PAM.
Get it hot. Spread out the potato mixture, add some parsley. Add just a splash of extra virgin olive oil (that's what I use but use any one you like, but just a bit) let it brown on both sides.

You'll die and go to heaven. I only wish I ate potatoes. That's a no no on my diet. haven't had a potato in quite some years,.

Mel

The potatoe sounds gorgeous!!
 

I will try to do it over the weekend and tell you how I went. The only problem I have is the grater. I don't have one! Just a very small cheese grater that barely works. I might have to chop it up in very fine bits.

Do you keep skin on or peel off?

Look at me getting excited over a bloody potatoe!!:D :D

Oddly enough I keep the skin on. It's supposed to contain all the nutrients. BUT!!! You must scrub that sucker clean before you cook it.

Oh, go out and buy a grater. You'll be so happy. Try the cheese grater first. Yeah, I know it's a lot of work. And be careful you don't skin your knuckles.

That's why I use the V slicer FOR EVERYTHING. It came with this handly holder thing so you just jab into into the potato and grate away.

can't wait to hear how you made out.
melody

Plastic cover for microwaved vegetables
 

Dear Bob:

Thanks for the warning about those plastic films in the microwave. As Melody has, I have a hard plastic cover thingie that I got at the grocery store a couple of years ago - it sounds exactly like Melody's cover. I love the thing and it just fits over my dinner plates which have a silver edging that arcs if not covered - these are antiques but I use them and they are holding up fine. I rarely even have that thin plastic stuff on hand - I do have good old fashioned wax paper and thanks Bob for reminding me of that. It handles more easily too. I am old fashioned in many ways.

What would we do without these helpful hints? I love it.

Shirley H.

Why do you think the Russians and others developed a recipe
for potato pancakes. "Latkes" .
It was peasant food and helped feed the whole family :rolleyes: :) :D

Hi ya Aussie, have you tried that " Lite Salt " ?, i have been using it for years.
I don't think i could use regular salt now, nearly makes me sick when i see how people pour it all over their food, yuck.

I don't know what they sell in Australia or the rest of the USA, but here in Brooklyn, NY we use a product called Salt Sense made by Diamond Crystal.

There is also a product on the shelves called "Salt Substitue". I think it has Potassium something or other in it. IT DOES NOT TAST LIKE SALT, I BOUGHT IT AND THREW IT AWAY. It had to be the most awful thing I ever tasted.

And the other day, when I ran out of Salt Sense (I was eating a piece of grilled Salmon) with some veggies on the side, I looked in the cupboard for some regular salt. I figured, "well, I'm out of Salt Sense, so I'll use a bit of regular salt". Forget it. When you tongue is used to a bit less sodium (Salt Sense has 33% less sodum than regular salt ), and THEN, when you sprinkle regular salt over something, eweeeeeeeeeee!!!! disgusting.

I spit it out, went to my local supermarket and bought the Salt Sense.

Melody

there is another alternative...
 

It is called Cardia salt.

http://www.pslgroup.com/dg/2A0EA.htm

This is where I get mine:
http://www.puritan.com/pages/file.as...CPID=7900&np=1
It can be hard to find however. I do recall special ordering it from pharmacies at one time.

I also use the potassium stuff...it does not taste strange to me. I have trained
myself on it. I think the more you need potassium the better it tastes!

Thanks Brian,
 

I do use Lite Salt in the white canister. And i even moderate eith that too. SAlt just gives me the willies. When I see someone adding more salt to some of the worls already saltiest popcorn or food!! YUK!!!

here is an interesting factoid:
 

Studies have shown that children borne of mothers who were on sodium
restricted diets, have an elevated barometer for salt intake.

I don't salt food. And I was on a 2gram max daily diet while pregnant.
My son is a saltaholic....I have watched this since he was a baby.
He was also very small at birth... 3lb 14 oz. I have been on Blood pressure meds since I was 30 yrs old. I had my son at 34.

Here is an article that is just fascinating...about babies, mothers, and salt:
http://www.sciencenews.org/articles/20060128/food.asp

Alan bought home a mini trampoline!!!
 

Alan went to see his podiatrist Dr. Baird, and right next door is MODELLS. What were they selling today??? Mini-trampolines.

Alan walks in the door with this great big thing and says “ooh, look what I got?” All I saw was the word BOUNCER on the box and I said “you’re not serious, we live on the second floor, over two 80 year old people. You want to BOUNCE on top of them?”

He replies “well, we’ll place it on the exercise mat”. I said “the whole house will shake”.

Didn’t matter what I said: He was determined to BOUNCE his way to being Rocky Balboa.

This one is called The Body Burner. Oh, and this is important!!! Ask me what he paid for it??? The box said $45.00. Not a bad price for this size mini-trampoline, I thought to myself. I go: “oh, you paid only $45.00, wow”. He smugly said “no, I paid $10.00.

I SHOULD HAVE KNOWN IMMEDIATELY WHY HE PAID $10.00 FOR THIS THING!!! The thing comes folded up and you have to kneel on it and open it up until it clicks into position and locks.

So it comes with a dvd that EXPLAINS HOW TO OPEN UP THE TRAMPOLINE!!!

Oh, sure, after two hours on our knees trying to open the thing up, (it wouldn’t open) I call the 800 number only to be told that because we didn’t have it shipped to our house, they can’t talk to us on the phone”.

So Alan says to me “Stand on it and I’ll open it up” Stupid me, I stand on it, I go flying on the floor spraining my wrist and cutting my knee. That’s when I let lose with words that no Christian woman would say.

Then he tries to do it and he almost falls on the floor.

I simply got up and said quite distinctly “You will take this back to Modells the next time you see Dr. Baird”. You will get your $10.00 back. If they don’t give it back to you, I don’t care if you leave it, you will not bring this THING back into the house.”

If I ever see a trampoline again, it will be too soon!! This thing was not stable, not secure and I wouldn’t go on it for all the tea in china. It even came with a Stability Bar.

All this for $10.00???? Yeah, I bet this has been bought and returned so many times, I can’t count. Alan is keeping away from me as I put betadine on my knees. I will have to use a wrist splint too.

I know he wants to exercise, be healthy etc. Just now he said to me “I’m going to the gym tomorrow”. I said ‘Please do!!!!”


melody

oh, gosh...melody....
 

I am so glad you were not more seriously injured!

Trampolines are atrocious... cause huge numbers of injuries/year.

Very dangerous.

Since you live upstairs... I'd suggest you have Alan just do the stairs, several times a day. This is FREE and good exercise!;)

I think Alan was just having a mid-life crisis and actually thought he could bounce on this stupid thing. I mean, we couldn't even open it, that's how hard the springs are and it wouldn't lock into position.

Just imagine, if either of us were bouncing on this thing and the spring hinge thing unlocked. We would go flying though the air and really break something.

Thankfully, it's all packed up and will go back soon.

I CAN'T IMAGINE WHAT HE WILL BRING HOME NEXT!!!

mel

Salt, booze & Blood Pressure
 

Does anyone know for sure if salt [normal] elevates your blood pressure ?
My elder brother pours the salt on everything, far far to much, he has elevated blood pressure and has to take pills for it.
I've been doing the " lite salt " thing for a while now, i am 53 and have had no blood pressure issues ever, its always good the doc says, he is getting a bit old and forgetfull , but always after he does my blood pressure and says good, and every time he says " of course you don't smoke do you ? " and i say yes, i do doc, remember, then he just buries his head and starts writting out any scripts.

I know smoking is no good ,and i dont recommend anyone starting to either, so please no lectures, i get plenty of that :) and also since given up the beer, which i really enjoyed, believe me,;) it has brought the blood pressure down even a bit further.
I do think that blood pressure is very important, i think they call it " the silent killer ".

Here ya go, Brian!!
 

Can't sleep, so your's is the first problem I'm tackling. When my Mom had a stroke, the first thing that happened was "no more salt", then "no more cigarettes", "no more alcohol" but she didn't drink. These were rules laid down by her doctor. So here is an example of the proof you wanted.: http://qjmed.oxfordjournals.org/cgi/...ull/93/8/557-a

Billye

Thanks Billye, that really confirmed it , i'll print that out and TRY to make my brother read it.:rolleyes:
Thanks for that, i hope your trip is going along ok, it sounds like its a long trip, all i know is that Texas is down south.

What i used to do on long trips was every now and again i would get out the car [weather providing] of course and just walk around for a couple of minutes, then get going again, it helps that stiffness you get from just sitting for hours.
take care
Brian :)

Ok I made the potatoe last night!!
 

But I had to use white potatoes because I didn't have the other kind. Since this was really my first go, I think I mucked it a bit. I had to switch frying pans mid stream because my non stick frying pan had pototoe stuck to it like mad.


I would like to know how long you cook the potatoe for,and how do you keep it from sticking. Also what is it suppose to look like afterwards?? Is it brown in color or fried looking? Or does it have a glazy look due to the onion?

I also bought a shredder yesterday so I can shred the darn things!!

Why aren't you using a non-stick frying pan??????
 

Hi toots:

I use a non -stick frying pan. I have a stainless steel one that I use and in BOTH of these I use a product called PAM. It's a no-stick spray. You must have similiar products on the shelves in Australia, right??

So here's what you do. You spray the whole skillet with the non-stick spray. You shred the potatoes. You shred the onions. You heat the pan, you put in the potato and onions. You splash a dash of extra virgin olive oil (or the oil of your choice (you don't have to but it does add a bit of flavor to the mix). Add some dried parsley. Now turn up the heat, keep turning over the potatoes. They'll be spread thin all over the skillet. Don't leave the oven by the way. Keep turning the potatoes. They will start to brown. When you think they might be done (7 minutes, lets say), take a small taste. It should be nice and crispy.

The next time I make this, I'll post a pic here for you. You'll all be drooling.

Happy potatoes, melody

Well I must admit it was very tasty.
 

But I realise that I did make it wrong. There wasn't anything resembling crispy about my mixture. It was very glazy,kind of like when you fry up some onions. Maybe I used to much oil. Due to the sticking bit, I added 3-4 extra dashes of oil. I used my non-stick teflon fry pan, and all it did was stick. Next time I am at grocery, I need to find some PAM!!!

Back to the salt subject before it's lost
 

I had to stop salt when I got the Sjogrens because of the tongue dyness. I don't miss salt at all. I find that all of the food has a flavor of it's own that you never notice until you stop the salt.

Billye

Hello Aussie
 

You may not have gotten the pan hot enough before adding the potatoes...

Just a thought,

Cathie

yippeee.... we're getting on the potato wagon.

Movem up, get out ..RAWHIDE!!!!!


anybody remember that one???
mel

Okay, here are my PATATAS!!!
 

http://i123.photobucket.com/albums/o...DPOTATOPIC.jpg

Drool away!!!!
mel

P.S. This was a medium sized potato. Imagine if I had used a large one. Could have fed the whole neighborhood!!!

That potatoe looks crispy!!
 

Much different than what mine looked like. Mine was tasty,but not so attractive looking.

And yes food can be attractive. We are visual people here:D

All I can say is I need to buy the PAM,and have another go at this. Mel, when you said that you were going to post the photo of the potatoe, I thought you were joking with me.:p Thank you for going through the trouble of doing that.

Silverlady,

I think what has happened with my taste buds is that because I have reduced my salt intake so much, my taste buds have become sensitive to salty food. There is very little I can eat right now that is pre-made or packaged that doesn't taste too salty. Also I don't feel that anything I cook really needs salt anymore. I have substituted pepper as my new favorite spice.

I have a question about Alan's taste perversion.
 

As most of you know, Alan has to have things much sweeter than the average person. He puts 3 splendas on his spaghetti with sauce.

He doesn't drink coffee any more, but in his de-caf tea, he'll put 4 splendas.

This is been going on ever since he went off the duragesic fentanyl patch a bit over 3 years ago. Before the patch, he would use 3 splendas in his coffee and not on anything else.

Well, I don't know if it's getting worse or I'm just getting to be a more diversified cook but this sweetening everything is puzzling to me.

Tonight I made him fresh cooked carrots with sugar-free maple syrup (it's sweetned with splenda), there's also sorbitol on the label. I won't go near that because of what it does to my stomach.

So Alan goes nuts over the carrots. Last night I made home made bran muffins and put some of the sugar free maple syrup in them. (tasted them myself, they were out of this world).

Tonight, I made him grilled chicken with layers of shredded cooked plain carrots and zucchini on top (no syrup yet).

I then said "let me do an experiment. I just put a dash of the sugar free maple syrup over the chicken. So there he had in front of him the chicken, and on the side were the syruped carrots and my PATATAS. Thank god I didn't put the syrup on the potatoes, I think that would have been a bit much.

Well, he took one bite of the chicken and said "This is absolutely the best chicken I have ever tasted, please make it like this from now on and he also said "I don't know what you are doing with the carrots but by god, are they delicious. And of course, he devoured the patatas.

I tried to look up Taste Perversion on the internet but all it says is it MIGHT be a side effect of levaquin or some drug.

Do any of you know why he has this need to sweeten everything? and WILL IT EVER STOP? He loves going to the bathroom because when he was on the fentanyl patch he only went once a week and now with the bran muffins and the veggies (and now with a little sorbitol, believe me I don't pour the syrup on, I just put a teaspoon). well, he loves not being constipated.

Thanks to anyone who knows.
Melody

P.S. I'm scared to make him scrambled eggs.

Melody
 

you crack me up, luv ya you always make me laugh so hard it hurts

Im on the other side my BP is very low, they always take it 2 times to see if Im stille alive lol.

I have never liked a lot of salt though, and have always been on the tihin side I dont know what makes some person different from the next

What ever works for each of us.

Dana

well, regarding the sweet cravings...
 

I just posted some papers on my EFA thread on Vitamin forum here and
there is a quote:
Alpha linolenic acid is in flax oil.

Taste is rather subjective, and as we age taste buds die off.
http://www.afic.org/Taste%20Matters.htm

Thanks Mrs. D!!!!
 

I'll look into the link you gave in your post.

Thanks much.

Melody


P.S. After eating the chicken, the carrots, the potatoes, he just had a protein shake, a banana and some some yogurt.

I have to go and get a job.