Board index » nutrition » Garlic, Vinegar and poultry

2004-04-05 10:13:20 AM
I am a stroke survivor. Before the stroke, garlic and vinegar were
important part of my diet. My question is: Are garlic and vinegar
good or bad for stroke survivors?
In American food stores, the major poultry is chicken and turkey. But
in China and China-town in the U.S., there are duck and goose. It is
said that stroke survivors should eat poultry. Are duck and goose
poultry same as chicken for stroke survivors? Thanks.
-

Garlic tends to thhin the blood and might even be a benefit, ask your
docter, , vinegar should have no effect. Duck and goose are usually much
more fatty then other poultry sold and the chinese way of cooking and
serving them is to keep the layer of fat just under the skin. Removing
the skin and fat in all poultry is better. Frozen duck can often be found
in the frozen food sections near the frozen turkeys.

-Chad
-

med nutrition
Physiological impacts of diet

more fat
Old wive's tale (tail?) before Atkins
"Chad C." <johnkeynesX@Xemail.com>wrote in message

fulichang@hotmail.com (Fuli Chang) wrote in message news:<ae3852a0.0404041813.424e9670@posting.google.com>...
your recovery. Hope that all is well.
I am curious as to your general dietary habits in the few years
leading up to the stroke. Could you please describe to us what you
would have eaten in a typical two or three day period? What would you
have typically had for breakfast, lunch, dinner and snacks and in what
quantities? Also, how active were you on a typical day?
TC
-

"tcomeau" <tunderbar@hotmail.com>wrote in message
Careful here . . .
-Chad
-

On Tue, 6 Apr 2004 10:20:20 -0700, "Chad C." <johnkeynesX@Xemail.com>
posted:
surgery been performed recently and was there a genetic vascular
weakness in the brain?
-

On 4 Apr 2004 19:13:20 -0700, fulichang@hotmail.com (Fuli Chang)
posted:
-

On Mon, 5 Apr 2004 09:28:40 -0700, "Chad C." <johnkeynesX@Xemail.com>
posted:
-

On Tue, 06 Apr 2004 00:27:33 GMT, "Pizza Girl" <abuser@hotmail.com>
posted:
-