My mother tells me that her doctors tell her that her cholesterol should be below 75. Therefore, mine being 144 means it's still way too high.
Spike's Bitches 44: It's about the rules having changed.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Wow, that seems low, but I don't know a lot on the subject.
Hil, According to the American Heart Association, under 200 is good: link
Maybe she is thinking of the LDL number, which the AHA said should be below 100?
I'm not quite sure why her doctors want her cholesterol so low, but she's had a double bypass, surgery on both corotid arteries, and her gall bladder removed, which means that her cholesterol needs are probably somewhat different than mine.
I've always thought between 100 and 200 was an acceptable cholesterol level. So I'm confused, too.
Edit to Add: OK, an individual's medical history may cause different requirements.
Happy birthday, Fred!
Cereal: I've returned from getting my car's service call. There's two hours of my life that will live in infamy. I was stuck in the waiting area with a chatterer. Who was also a laugher. Everything he said, he punctuated with a laugh at his own cleverness. And he Would Not Stop Talking. I had my head buried in a book and he still felt the need to talk to me. Everything was cause for comment-- the do-it-yourself funeral story on CNN, the cash for clunkers program (when he asked what I drove and I told him, he came back with, "I had one of those as a loaner, I wasn't that impressed with it." I replied, "How very sad for you.") Finally, he noticed I was trying to read and asked me what I was reading.
"A murder mystery."
He left me more or less alone after that.
Shir, money finding vibes.
It's Fred's birthday? Well, I hope it is a lovely, happy one.
I just got back from wandering over to the farmer's market. Got purple beans, yellow beans, Swiss chard with a red stem, red onions, zucchini, cucumbers and peppers. Gonna sautee some stuff tonight, I think. I've never tried Swiss chard before. Should I cook it separately or will it work ok in with other veggies?
keytar
*slaps forehead* That's the name! Thanks, Tom.
Finally, he noticed I was trying to read and asked me what I was reading.
"A murder mystery."
He left me more or less alone after that.
Nice when they finally take Hint #407 (or did you have to brandish a knife while you said it to get through to him?)