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Still sick. But on a note that's both positive and negative, I'm not on the work schedule again until Wednesday. I should be feeling normalish again by then. That's the positive part. The negative part is that I only have 17 hours next week. Rob told me Ben's been cutting a lot of hours. We just haven't had the sales to back up 30+ hours for all of us.
So, I guess the next few days are going to be my version of detox: lots of water, try to cut down the massive amounts of carbs I've been ingesting, and try to get my body working the way it should. I finally got my test strip order (took about a week to arrive; I'm not one for patience when it comes to shopping), so I can start monitoring my blood sugar again. It was a fasting 78, and a 2-hour-post-meal 100, both of which fall into my doctor's guidelines for good. Good to know, especially since my meal before the 2-hour testing was pretty much noodles. :-P I've been trying to mix the regular pasta with whole-wheat pasta, since straight ww pasta tasted sort of nasty, but mixed with the regular, I can handle it.
Something else odd: I can't seem to taste garlic too much anymore. I made a little bit of sauce yesterday for my spaghetti: can of tomato sauce, half-can of tomato paste, olive oil, onion powder, oregano, basil, rosemary, fresh black pepper and a heaping tablespoon of minced garlic. I could taste the black pepper when I bit into a not-quite-ground peppercorn, but I didn't really taste the garlic as a stand-alone flavor. Matt had the last bite of my spaghetti (hee, husband or human garbage disposal?), and that was his first comment, the overload of garlic. I just looked at him like, "Really? I didn't taste any." Salt's the same way. I was eating Ritz crackers the other day and they didn't taste like I remembered. I even tried eating them salted-side down, and nothing. Now, I can maybe understand developing a high garlic tolerance. I love garlic and always have. But I've been cutting my salt WAY back for years and years and years. I rarely add extra salt to my food, and I tend to forget about adding salt to sauces and whatnot when cooking (still use it when baking, though, because it's a necessary player). So the fact that I'm not tasting salt worries me. Matt thinks it could just be because I'm sick. Taste buds are screwy. I'm just gonna hope that's what it is.
So, I guess the next few days are going to be my version of detox: lots of water, try to cut down the massive amounts of carbs I've been ingesting, and try to get my body working the way it should. I finally got my test strip order (took about a week to arrive; I'm not one for patience when it comes to shopping), so I can start monitoring my blood sugar again. It was a fasting 78, and a 2-hour-post-meal 100, both of which fall into my doctor's guidelines for good. Good to know, especially since my meal before the 2-hour testing was pretty much noodles. :-P I've been trying to mix the regular pasta with whole-wheat pasta, since straight ww pasta tasted sort of nasty, but mixed with the regular, I can handle it.
Something else odd: I can't seem to taste garlic too much anymore. I made a little bit of sauce yesterday for my spaghetti: can of tomato sauce, half-can of tomato paste, olive oil, onion powder, oregano, basil, rosemary, fresh black pepper and a heaping tablespoon of minced garlic. I could taste the black pepper when I bit into a not-quite-ground peppercorn, but I didn't really taste the garlic as a stand-alone flavor. Matt had the last bite of my spaghetti (hee, husband or human garbage disposal?), and that was his first comment, the overload of garlic. I just looked at him like, "Really? I didn't taste any." Salt's the same way. I was eating Ritz crackers the other day and they didn't taste like I remembered. I even tried eating them salted-side down, and nothing. Now, I can maybe understand developing a high garlic tolerance. I love garlic and always have. But I've been cutting my salt WAY back for years and years and years. I rarely add extra salt to my food, and I tend to forget about adding salt to sauces and whatnot when cooking (still use it when baking, though, because it's a necessary player). So the fact that I'm not tasting salt worries me. Matt thinks it could just be because I'm sick. Taste buds are screwy. I'm just gonna hope that's what it is.
