cats2

Perhaps this food list for IC or this food list will be helpful in guiding suggestions. The second list seems more comprehensive, and they do mention that this is just a place to start from. It's not to say that this is a strict list of restrictions. They did say "The problem foods we've listed below are the most common ones that thousands of IC patients have reported trouble with. Your goal is to determine IF these foods irritate you, perhaps by using an elimination diet! If you are like most, you'll probably be able to eat a few of the foods listed as 'problematic'. You also might have to avoid a few others listed as 'okay'". From what I can see, aged cheeses/smoked meats/anchovies (basically it seems like anything with a strong flavor!!!) are to be avoided, in addition to a good number of fruits. Alcohol is to be avoided (and needless to say, vinegar), along with yogurt. I'd think that anything that tastes tart, is due to that food's inherent acidity, and so likely should be avoided. But, at the bottom of both webpages, it's mentioned that there is a cookbook called "A Taste of the Good Life: A Cookbook for an Interstitial Cystitis Diet" by Beverly Laumann. Perhaps that may be a good place to start? I hope your daughter does well. IC is not a nice thing at all.

Runny noses lead to post-nasal drip, which then irritates the throat, and causes a cough. (especially coughing at night when one is laying down). Typical cold symptoms. If you only wanted a cough suppressant, dextromethorphan (e.g. the DM portion of Robitussin DM) might have also worked, assuming it's available in Japan as an over-the-counter medication.

I found some recently at a Walmart. But I had a devil of a time finding it and I bought the last six bottles on the shelf! KBJ ← Perhaps this webpage may help in the search for Dawn Power Dissolver....

Mmm... friendly expert Dr. G. Oogle says that Belladonnna alkaloids and barbiturates are frequently served together, but I don't think they count *as* barbiturates. From what I can see they're a part of typical motion-sickness medicines like scopolamine. ← I'm going to go with your Dr. G. Oogle research rather than the quick search I did myself yesterday... Thanks for easing my "mom guilt." ← Perhaps this, will ease your mind about belladonna alkaloids (which include atropine and scopolamine). They most definitely are not barbituates, but can be found quite frequently in combination with barbituates, e.g. Bellergal. From what I can tell, the other ingredients are carbinoxamine maleate, which is an antihistamine (for things like runny noses/itchy eyes), and phenylephrine, which is a decongestant. (I was trying to sound out フェニレフリン, and it sounds more like phenylephrine than pseudophedrine to me, and the dosage is more in line with phenylephrine...SudafedPE uses 10mg. Pseudophredrine is given at 30mg) Oh, look...the beauty of Google translate! The translated product page posted by Blether. It's always a challenge trying to figure out medications in a foreign language!

For those with Le Creuset, and are afraid of damaging their knobs with this cooking technique...LC is now marketing stainless steel replacement knobs, which according to them will "withstand any oven temperature". There's conflicting information on their website as to how high of a temp the phenolic knobs can withstand. On the product page for the replacement knob, they say phenolics are oven-safe up to 375F (the advantage is that they would remain cooler than the pot), yet on this page, they say the phenolics are oven-safe to 400F. So far, I've just been covering my phenolic knob with foil, and been baking the bread at 450F. If worse comes to worse, at least I know I can purchase a replacement knob (either phenolic or stainless steel). I've only seen the stainless knob on one website, and it was less than US$8. I've been a little hesitant with just going to Home Depot and getting a drawer pull or something of that nature (though there have been some people who apparently have done this), to act as a replacement knob (also, I thought that some drawer pulls have a coating of some sort to protect the finish?...I'd doubt that that finish was made to be heat resistant )

Hhlodesign gave more info about this here , since he and Ling were at that dinner. Though, the link to Gypsy doesn't seem to be valid. This link, seems to work though....

These look like red bunching onions. The year of the dog is before year of the pig. So you were born in 1959? Every year Chinese New Year (which is based on lunar calendar) lands on a different date in the solar calendar. If we have access to the lunar calendar back to 1959 we'll know. ← Here's a web site where you can convert Gregorian to lunar. Just choose your yr! It looks like the first day of the new yr was Feb 8th in 1959, therefore a birthday in Jan 1959 should be Wu-xu (yr of the dog), correct?

Oh, and one more e-Bay store for you, here. It's also based in the US, just like the one that Kristin linked to. It looks like it might have a wider selection of products. And then there's BentoTV, which is a videoblog of how to use those accessories to make a bento (I think the same person runs the eBay store and this video site).

I'm not Jennifer, but here's a link to one of those threads. I spent a lot of time on GardenWeb's kitchen & appliance forums when I was planning my kitchen remodel a year and a half ago. At that time, undercab LED's still weren't that easy to find. As it was, our project began the same month when California enacted Title 24...that meant that we had to scrap our plans for recessed halogen ceiling lights, and instead we installed compact fluorescent bulbs for our overhead lights. Neither our general contractor (nor his electrician) had ever installed those types of light fixtures previously. I had to spend some time, adding up the total wattage of my lights, just to see if I could "afford" to have 2 hanging (non-fluorescent) pendant lights for my island! On the otherhand, if I had used LED's as undercab fixtures, then likely I would not have been able to have gotten my pendants (that stupid 50% of the wattage has to be high efficiency), since my total wattage would be less. I was just glad that my breakfast nook was not considered to be part of the kitchen (it's on a different switch and it's not directly lit up by the general kitchen lighting), therefore I did not need a "high efficiency" fixture in that section. Title 24 doesn't consider screw-in fluorescent bulbs to be "high efficiency" (because you just might be tempted to replace those bulbs with regular incandescent!!)...pin-type fluorescent bulbs are the ones they consider to be ok. In reality, our kitchen lighting is ok, but still a little of a "cold" sort of cast. (perhaps I just need to switch out bulbs). Our fluorescent undercab lights, on the other hand, don't bother me in the least (I like them). It seems like the LED's have improved over time. I hate the cold "arctic blue" sort of cast that is typically seen on outdoor (solar powered) LED garden lights. The photos on the GardenWeb thread actually seemed a bit yellow, if anything.

According to this e-Bay seller, the height of the Corbusier goes from 27" to 30". Ooh...how about this table? Not only is the height adjustable from 12.6" to 31.5", it's a dropleap table, so the width can be adjusted from 27.56" to 47.4"

Interesting...the November 2006 issue of Cooks Illustrated, they compared Wel-Pac, Kikkoman, Dynasty, and Ian's brand panko. They came to a similar conclusion that Ian's will give you a very cruchy (not delicate ) crust. They didn't note any difference between the other brands of panko. There's a Ranch 99 market on Buford Hwy! (surely you're familiar with Ranch 99 while living in the Bay Area?)...although it's a Chinese market, I wouldn't be surprised if they carried proper panko. Though on the Ranch 99 website, they did mention that the Buford Hwy branch is "independently owned/operated", so it's not owned by the parent company.

The woman who brought us BentoTV, has an ebay site (based in the US). Perhaps you'd be interested in this, but there's another ebay store (based in Japan), that has a wider selection and prices listed in US dollars(here, here, here, here, here, and my favorite...an egg mold for both chicken and quail eggs!) Perhaps a big Japanese supermarket (such as Mitsuwa) might carry some locally?

OK, for those red-meat lovers (myself included) out there...I took a quick look at the actual journal article, and it also noted that "Women with a higher intake of red meat were more likely to be current smokers, to have 3 or more children, and to have a higher body mass index and caloric intake but less likely to have a history of benign breast disease. " I don't see how one could conclusively say that eating red-meat is the only culprit. I know that being overweight/obese can also increase a woman's risk of endometrial cancer (one's own fatty tissues actual create a weak estrogen). The article did mention that cooked/processed red meat can be "a source of carciongens, such as heterocyclic amines, N-nitroso-compounds, and polycyclic aromatic hydrocarbons, that increase mammary tumors in anmals and hve been hypothesized to increase breast cancer risk" and "heterocyclic amines are estrogenic". The authors did bring up the issue of growth hormone treated cattle as a potential issue, but unfortunately, the long-term effects of consuming such cattle...well, those effects haven't been studied . They say that the type of fat matters: vegetable fat was not related to increased risk of breast cancer, but that animal fat was. My personal take on this is the same as Heidi's: moderation in everthing! Extreme diets of any sort are unlikely to be healthy. I love a great steak, but I don't eat red meat 1.5 x/day, or even 3x/week. Just my personal (and professional) 2cents.

First off....I'd like to apologize for this lengthy/wordy/full of links reply.... This thread has piqued my interest (from a professional point of view...I'm an OB/GYN). A pregnant woman's immune systems don't work as well in terms of fighting off infections, so bear this in mind when comparing what is considered acceptable for a nonpregnant person to eat. (And speaking about a decreased ability to fight off infections well...it's flu season right now, so all you pregnant ladies...ask for the inactivated flu vaccine!) There are also food safety recommendations (in regards to listeria and salmonella) given for patients who have AIDS. OK...back onto the topic of food & pregnancy. Some of the big things I worry about in regards to food in pregnancy are: (1) mercury due to its effect on the developing fetal brain - shark, swordfish, tilefish, king mackerel all tend to be high in mercury. (2) listeria can cause miscarriages/stillbirths or meningitis of the newborn - unpasteurized soft cheeses or milk, raw or undercooked meats or poultry, cold hot dogs or deli meats (ok if served steaming hot), unwashed fruits and vegetables. (3) toxoplasmosis can cause miscarriages/pretem delivery/stillbirths in pregnancy or blindness/heart defects/death of the newborn - unpasteurized milk, undercooked goat/lamb/mutton/pork/beef, unwashed fruits or vegetables. The U.S. Dept of Health and Human Services has a website with recommendations. Shellfish is ok...just as long as it's not raw/undercooked...so uni would be out. Ditto with the runny eggs. (Pity about that...I do love all the runny-yolk food porn ) Raw sprouts and unpasteurized fruit/veggie juices are also out. I think the website that best covers all of the major concerns is the March of Dimes website. They even make a comment about liver! It's mainly the fish at the top of the food chain that are on the no-no list. Fish on the low end of the food chain are not likely to have high amounts of mercury. As long as you're not craving raw shellfish, you should be ok (but I have to put in a disclaimer that you should talk to your healthcare provider about this too). I agree with Jenny...asking your friend if she has any food aversion should be helpful. Some women have nausea throughout their pregnancy. For those of you who have the morning (or all-day) sickness, you may want to check out this site. In this CDC pamplet, it does mention that if you're had toxo before, that you'll pass immunity to the fetus, but some experts say women should wait 6 months after a toxo infection prior to attempting pregnancy. Even if you do test as being immune for toxo, it's not a green-light to eat rare meats! (still at risk for other food-borne illnesses if you eat rare meats) Honestly...I'm not trying to be a kill-joy, but it certainly does put a damper on what is considered "ok" to eat! Daniel, I agree with everyone else...I think it's soo very thoughtful of you to ask what to cook for your friend!