<font color="0000ff">Krisjoy,</font>
Your company allows you to go back to work even though you've got MC? I know come companies prefer not to take on the "responsibility" if employee is given MC. Don't get too stressed with work this week and enjoy all your fav meals!
I stopped my iron and calcium pills since a month ago. I don't really have "C" anymore now cos I do a big biz everyday. But I am afraid I may start to get piles already. Like if sometimes the poo is not so watery, I'll get a funny lump around that area which goes away after awhile. Hubby says that's Stage 2 piles, cos I read it from the Nov MTB thread.
So am reading up a lot on piles now, and it seems like the only solution is to make sure poo is soft and that I eat more "cooling" foods, cos I believe the heaty foods causes blood vessels to dilate, so it may make the lump come out more.
I actually went to see a Ma Kuang TCM; she says now that I am in 6th mth, it's stabilised, and don't have to worry about cooling foods, cos my body is now very heaty. She says to eat what I want and not restrict myself... maybe she thinks I am controlling my food intake, which is not true, cos I just don't have much cravings leh.
<font color="0000ff">annlee,</font>
Heee, I actually tried to make an avocado shake out of avocado, plain yoghurt and honey the other day, but it turned out more like a mousse rather than shake.
I know for shake I should use fresh milk, but hubby had lots of phlegm that day, so I didn't wanna use milk which is mucous-forming, so substituted with yoghurt.
The mousse made with yoghurt was pretty good, sweetened with just a tsp of honey, and very smooth! So this time I'll just add the red kidney beans as topping.
So in a way, this recipe has been tried and tested half
<font color="0000ff">lyn,</font>
Thanks for info on beetroot
It's my fav cure-all juice actually, just that during 1st trimester, don't dare to drink that's all.
btw, if you're cooking red kidney beans, I read that we must soak and cook thoroughly cos
"Red kidney beans contain a toxin called Phytohaemagglutinin (Kidney Bean Lectin) that causes severe gastric distress, including nausea, vomiting and diarrhea.
Kidney Beans are perfectly safe if properly prepared. First, soak Red Kidney beans for a minimum of 5 hours and then drain and discard the soaking water. For stovetop cooking, add fresh water or broth to a level about 2" higher than the beans, bring beans to a boil and boil briskly for at least 10 minutes. Reduce heat and simmer, covered, until thoroughly cooked, about 2 hours.
To pressure cook, follow the directions for your pressure cooker and cook soaked and drained kidney beans in fresh water until done, about 18-30 minutes. Note: Pressure cooking temperatures are adequate to destroy the toxins.
Do not cook dry red kidney beans in a crockpot or slow cooker."