Maria Chase55 said:You can get a PET/CT at a Quest Diagnostics clinic—you won't be waiting nearly as long there..
That’s the one... it's located right off Broadway and is part of the Quest Diagnostics network. As of now, it's the only one of its kind in the States.
Mark Stewart4 said:Hey you lunatics!!! Sam Hughes5 here. Most of my day yesterday was just fruit—not even because I was forcing myself, my body just kind of demanded it 🙂 Heading out to Canada today, ugh... All those amazing pies 😁 Plus, it's peak bell pepper season, so I'll probably be breaking out in hives from all the spice, Hihihihih... 👍 SPECIAL, don't let your heartbreak drive you straight to the fridge, you gotta look out for yourself, girl! 😍 Anyway, I'll check back in on Monday. Fingers crossed for me, and keep the comments coming... 😘
The pies aren't the issue—the dough is egg-free, though one should be cautious about the selection (fillings can be quite light or incredibly high in calories). I usually make spinach pie with cheese without any eggs, or just a simple cheese pie—no heavy fats added—and everything stays perfectly fine.
Mark Stewart4 said:Hey everyone, I’m currently hunting for that piece of paper where I scribbled down all those "healthy eating" guidelines 🙂 Mostly, this info came from some woman whose name is totally escaping me right now—for the life of me, I can't remember it 😵 —but she works as a nutritionist for the US Olympic & Paralympic Committee. I got lucky enough to run into her once, and she shared a little story with me. It was about this Chinese man who came over to play table tennis here. His performance kept dropping and dropping; he saw all sorts of doctors, but his tests always came back fine. So, she asked them what they were feeding him... They started listing off all this healthy stuff: fish, poultry, veggies... But then she hit them with: "Are you guys actually giving him rice?!" Hahahahaha... Basically, the whole thing boils down to the idea that we're supposedly conditioned by our environment, so we should be stuffing ourselves with olive oil, tomatoes, and fish... Hmm... And here I am living right by the coast 😛 I was reading up on the comparison between people living in China versus those living in the US. People in China tend to live much longer and face fewer health issues, even though they actually consume more calories than people in the States—but the catch is they eat way more fiber and significantly less fat. Just something to chew on... Oh, wait, I just remembered! stormylynx4, you mentioned peeled tomatoes. What exactly do you mean by that? I usually just grab the kind in the carton without any tomato chunks. And what on earth is HELJDA?! Okay, okay, maybe I'm out of the loop, but that's the first I've ever heard of it!!! 🤔 Also, I started a new thread over in Gastronomy—the goal is to make dieting actually fun and tasty, something like that... 🙂 I pulled out my Mayo Clinic book and have been flipping through it yesterday and today, and I gotta say, I'm really digging it. It actually makes total sense! I'll write more about it once I've had a chance to study it a bit more. Catch ya later... 👋
Maybe give "Count Calories, Lose Pounds" a shot—it was released with the Los Angeles Times back in early July, $9.75. Beyond the general healthy eating advice, it features some of the most comprehensive calorie charts for pretty much any dish you can think of.
Mark Stewart4 said:Umm... tell me honestly, did I totally blow it today...? Back when I was hitting the gym consistently, I used to eat tuna pasta with fresh cheese all the time, so I did basically the same thing today—except I tossed the cheese in a pan without any oil, drained every last drop of oil from the tuna, and cracked an egg right in there. And yeah, it was just regular pasta since I didn't have any whole wheat on hand, and it was absolutely pouring rain outside. 😛 And what about... McCormick...?! Please, someone just tell me it's okay to use it... 😕 Anyway, I'm gonna go finish up my book and then hit the laundry... Goodnight, people... 🙂
Stick to low-fat cheese (around 12.5% fat), use natural tuna without the oil, and honestly, you might want to skip the egg or just use the egg white—especially if you're dealing with high cholesterol alongside extra weight. I frequently make tuna salad; I'll toss some veggies—either raw or steamed—into the pasta, and instead of mayo, I use non-fat yogurt. Tofu mayo has also turned out to be a solid option.
Angela Wright said:It’s been out of stock for a few months—apparently, they ran out of raw materials for production. My mother takes it as a preventative measure, and we actually managed to track it down at a local pharmacy in Brooklyn. They seem to have stocked up just in time.
Just a quick addition—for spreading fat across the thigh, a decent spray bottle works wonders (I have a Fackelman one, glass bottle, spray mechanism). It allows me to mist olive oil—the only kind I use—across a large area while using very little.👍
brava Donat, I’ve reached similar conclusions—reworking recipes to suit my needs is quite the hurdle. Since eggs and butter aren't on the menu, I make my cakes without them—using whole wheat flour, unsweetened fruit juice, skim milk and yogurt, Splenda as a sweetener, cocoa powder, cinnamon, carob, carrots... there is so much you can work with if you get creative.👍
For instance, a honey cake can be a great dietary option... or I’ll make a crust out of egg whites with Splenda and a few walnuts or almonds (though I swap some for wheat germ—mostly due to calorie counting). For the filling, I cook semolina with skim milk; instead of butter, I fold in low-fat cheese and various fruits—the result is delicious, and it won't threaten my arteries or my waistline. I believe I posted several of these diet-friendly recipes over on Gastronomy—under the Christmas desserts section...
As for my daily meals—here is what today looks like:
breakfast (around 6:30 AM) — oatmeal, skim milk (0.9% fat), a handful of blackberries, a dash of cinnamon. snack (right now, at work) — two peaches. lunch — early afternoon, depending on when I wrap up at the office—a vegan savory pie (mix half a pound of low-fat cheese, two 0.1% fat yogurts, mineral water, and baking powder; lay two prepared pastry sheets on a lightly greased pan with the edges hanging over, tear up the remaining sheets and mix them into the cheese and yogurt mixture, place in the pan, cover with the bottom sheets, and bake—sprinkling with water while baking so the crust doesn't dry out too much).
snack (an hour after lunch) — a diet carrot cake—I baked this three days ago; these types of cakes tend to hold up well in the fridge.
dinner (never after 7:00 PM) — one thin slice of whole wheat bread, a tomato, and some bell pepper!
Yes, nitrofurantoin is the generic name... I’ll give it a shot—money isn't really the issue here.
Angela Wright, I'm looking for my mother as well. Norfloxacin is an antimicrobial—part of the fluoroquinolone group. I know it's used to prevent recurring urinary tract infections, but Mom’s doctor suggests saving it for more severe cases since it's quite potent; he thinks nitrofurantoin would be the better choice as a urinary antiseptic. Still, if I can't track that down, Norfloxacin is an option.
According to the Medicare formulary, Niner costs $9.00, while Norfloxacin is $23 (with Medicare covering half and the patient picking up the rest). It defies logic to subsidize a pricier drug instead of just importing a cheaper alternative, especially if Johnson & Johnson can't supply the preferred one. But then again, searching for logic in our healthcare system is a lost cause...
I appreciate everyone's help... I'll try those locations you mentioned!
There is no magic child or secret formula—only one rule: watch your calorie intake. Cut out the high-calorie stuff (fats), empty calories (like soda or alcohol), and those hidden sugars tucked away in everything from cereal to flavored water... then try to load up on fruits and vegetables (especially low-glycemic ones), eat five meals a day, and get moving. It doesn't have to be a gym session; simply walking instead of driving or taking the bus, taking the stairs instead of the elevator, or a quick bike ride—it all works. Results might not be instant, but they tend to stick.
My weight has fluctuated my entire life—standing 5'7", I've gone from a low of 105 to a high of 158 lbs—and I carry more weight in my lower body. Those shifts were relatively easy to manage when I was younger, but once I hit 35, the scale mostly goes up, and coming back down becomes a struggle, regardless of the diet. Because of high cholesterol a few years back, I had to overhaul my diet completely, and I’ve stayed steady at around 128 lbs since. After a few months of this new way of eating—slashing fats, sticking to turkey or chicken breast, plenty of fish, veggies, and fruit, and drinking nothing but water or sugar-free coffee—my palate shifted entirely. I used to crave chocolate; now, I can't even look at it, though I'll lose my mind over a bowl of strawberries...
Work keeps me busy, so I don't have time for constant workouts, but I never use the elevator, I park far away from my office entrance, and I try to find time at least three times a week to go rollerblading through Central Park—it's much more my speed than the gym. 👍
Does anyone happen to know if a kind soul has come across Niner tablets in any pharmacy around Washington, D.C.? They’re from Johnson & Johnson—but I’ve checked about ten different locations today only to be told they haven't been in stock for two months, and apparently, there isn't even a substitute available!
Carol Sanchez16 said:Thanks for trying, but I have assessed them quite realistically. If I paid $333 and only used them ten times, then the price should drop by at most 25%. And if Solomon is some subpar brand just because you can find it at Sport, then you're the one who isn't well-versed in sports brands—not me.
By my own account, you’ve skated about ten times, yet you base your entire understanding of pricing and quality on what's available at Sport. I’ve been skating intensely for fifteen years—buying new skates every two or three years from specialized shops. So, apparently, I am the uninitiated one here. You bought skates that you won't be able to flip for even 25% less than what you overpaid; you'll be lucky to get half back—mostly because Rollerblade has since released much better models (ABEC 7, TFS lacing system)—I know this firsthand, having bought two pairs of women's skates as gifts last month. I was looking at Dick's Sporting Goods yesterday—three different Rollerblade models—and none of the sale items were more expensive than $233, while you can pick up something a class above yours for just $167—brand new, with a full warranty and guaranteed service.
I believe those reading these forums to actually learn something deserve a complete picture...
Carol Sanchez16 said:Look, if they're out of your budget, just don't buy them—there's really no need to chime in. 😠 I don't see the point of your comment. Personally, I’d rather let them collect dust at my place than practically hand them over to someone else. I've already dropped the price $100. What more do you want? 😕
I was simply trying to help you find a realistic price point—I'm an avid Rollerblade user myself, usually spending around $500 on my gear. Someone who actually knows their equipment isn't going to shop at Turbo. But if this is how you handle advice—well, best of luck with the sale.😉
I’m afraid you might be overestimating them—honestly. There are much more robust Rollerblade models out there—and since the newer ones come with a full warranty and reliable service, you can pick them up for as little as $167 right now during the sale. K2 is also running a discount, and frankly, they’re in a different league than what you’re proposing.
"Glucosamine Glucosamine is a naturally occurring amino sugar synthesized within the body from L-glutamine and glucose. Under normal circumstances, the body manages to produce sufficient amounts of glucosamine—though as we age, production tends to drop off, which unfortunately paves the way for degenerative joint issues. Glucosamine serves as a vital building block for more complex glycosaminoglycan and glycoprotein compounds—essential components of connective tissue. These are indispensable for the construction and maintenance of connective tissue, particularly cartilage and the lubricating fluids in our joints. The final form of glucosamine is N-acetyl glucosamine, which, when paired with glucuronic acid, forms hyaluronic acid—the fluid that essentially "lubricates" the joints. Beyond being a component of hyaluronic acid, glucosamine also assists in integrating sulfur into the cartilage. Glucosamine is typically derived from the shells of marine organisms like shrimp and crabs. Early research into glucosamine was pioneered by Japanese scientists, who achieved quite impressive results; they were the ones to clarify how glucosamine functions in the structure of ligaments, tendons, and cartilage. In supplements, glucosamine usually comes in two varieties—glucosamine sulfate and glucosamine chloride. Both forms are considered equally effective, though many studies have focused specifically on glucosamine sulfate. An effective dose of glucosamine is 1500 mg daily. To notice any tangible benefits, one really needs to take glucosamine consistently for at least a month. Potential side effects are generally digestive—for some individuals, glucosamine might cause minor issues like stomach pain."
I fail to see why a discussion regarding dietary restrictions would inevitably drift into psychology—strictly adhering to a regimen to protect one's health doesn't automatically make someone a nutcase. For instance, I've been following a strict diet for a year now due to high cholesterol—my labs are improving steadily, my physique is better than ever, and I've never felt more energetic. My only grievance is with those who roll their eyes when I opt for grilled chicken breast over breaded cutlets, reach for an unseasoned salad, or skip the egg-heavy pastries... I used to have a debilitating craving for chocolate—which was quite evident in my cellulite—but after some time on this regimen, my body chemistry has shifted; I couldn't force myself to eat it now, much as I couldn't stomach a Coca-Cola even if my life depended on it. I do, however, crave fruit—I bring apples and clementines to the office every single day. I've discovered endless recipes for fruit-based treats made with oats and whole wheat, free of eggs and fats, and have embraced vegetarian cooking and various ways to prepare vegetables—all in all, the lifestyle suits me just fine—and I don't believe that qualifies as a psychological issue.
Sam Hall15 said:If your levels are over 130 mg/dL, you should definitely be on statins
Two years ago, my levels were north of 125—I managed to bring it down to about 110 through diet alone (though I was quite relentless about it)—and my triglycerides dropped from over 50 to 25. 👍 Of course, I’m still sticking to the regimen...