In article >,
Trawley Trash > wrote:

> On Mon, 22 Jul 2013 22:30:06 -0700
> Billy > wrote:
>
> > In article >,
> > Trawley Trash > wrote:
> >
> > > On Sun, 21 Jul 2013 19:44:55 -0700
> > > Todd > wrote:
> > >
> > > > Bitter melon had a modest hypoglycemic effect and significantly
> > > > reduced fructosamine levels from baseline among patients with
> > > > type 2 diabetes who received 2,000 mg/day. However, the
> > > > hypoglycemic effect of bitter melon was less than metformin 1,000
> > > > mg/day.
> > >
> > > Generally I take 100000 to 200000 milligrams of bitter melon.
> > > Chicken soup with bitter melon and potato/mung bean noodles is to
> > > die for. No bacon needed.
> >
> > How many micro liters of soup is that?
>
> Depends on how much water I add.
>
> > Since this is a culinary group, and not a science lab, you probably
> > should have said 3 1/2 oz. to 7 oz. of bitter melon just to keep the
> > appropriate motif.
>
> > I couldn't find your recipe, so here's a different one.
>
> Sorry. I have a kitchen scale and use grams.
>
> I don't use recipes, but I put this together out of a need to consume
> leftover chicken stock. This is what I remember doing. I use
> an induction hotplate. Onions are not good for fructose
> intolerance, but small amounts that are thoroughly cooked seem
> to be OK for me. It certainly did not take two hours to make:
>
> 500 gm chicken stock (approximate)
> 1/2 medium onion, sliced
> 150 gm cubed chicken breast
> 1 bitter melon (about 150 gm)
> 25 gm sliced fresh ginger
> 1 small lime
> 1 packet noodles (sweet potato, mung bean, or potato).
> additional leftover veggies (I think I added shredded cabbage).
>
> Boil some water, pour over noodles, and cover.
>
> Set induction burner to 260 degrees F.
>
> Melt a tablespoon of coconut oil in a skillet.
>
> Add sliced onion and stir so it is coated with oil.
>
> Add chicken and a little water.
>
> Cover and stir-fry 2-3 minutes.
>
> Add bitter melon and ginger. More water as needed.
>
> Cover and continue to stir-fry.
>
> Drain hot water from noodles and replace with cold water.
>
> Add chicken stock and leftover veggies.
>
> Add 1/2 teaspoon (2.5 ml) turmeric.
>
> Add 1 teaspoon gluten-free and sugar-free tamari.
>
> Bring to boil and remove from heat.
>
> Drain and add cold noodles.
>
> Squeeze lime into soup.
>
> Add salt to taste and perhaps a couple of slices from a jalapeno
> pepper. Bean sprouts are also good at this point.
>
> This is a full meal for me.

A little bitter melon here, a little blueberry and hawthorn leaf there,
and some stevia to sweeten the pot (non-combustible, of course), and
it's all good.

Thanks for the recipe.
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