Wednesday, May 6, 2009
Medical Science, Asparagus
I mentioned a new robotic surgery yesterday and today found the information, there is a video one can watch at this site about the daVinci Si HD Surgical System. It is now possible to do surgery through the belly button which is quicker and creates less impact. The robot arms are absolutely incredible and Diane Sawyer could operate them in a few minutes flat. They can do the most precise operations and all without any tremor which would not be the case with a surgeon's hands. Then this morning there was a segment about breakthrough surgery on a face transplant. A woman who was shot in the face by her husband, has had almost total replacement of her face from having no nose and being unable to use most of her facial muscles, she can now enjoy pizza and hamburgers and smell things again. At present the surgery isn't finished but she is talking to the world about what has been done. There is a video here plus a link to an article. Yet another story yesterday was about the possible link between denture cream and various disabilities. This is theoretically due to the amount of zinc carried in denture cream. This article too can be found at the link above. It appears a number of people use way too much cream every day, filling their dentures instead of just adding a small amount in several spots as shown on the instructions. We went to the asparagus farm yesterday and I got myself a bag of the luscious green shoots, Tim Barrie handed me a stalk to chew on there and then. I hadn't realised how good they are raw. I also bought a pound of rhubarb to make a stew just for me. I tried to get Matt to try a spoonful again but although he hasn't tasted rhubarb for some 60 years, he would not do so. We then hunted for a pork tenderloin recipe to have with them and this is what we came up with for supper last night. It was very good. Jamaican Pork Tenderloin Cooking Light 1 lb lean pork tenderloin 3 tbs fresh lime juice 1 tbs bottled chopped jalapeno peppers 1 tsp bottled minced fresh garlic (we just used fresh) 1 tsp grated gingerroot 1/4 tsp salt 1/4 tsp ground allspice Cooking spray 1/4 cup mango chutney Trim fat from pork. Combine lime juice and next five ingredients in a large zip top heavy duty plastic bag. Add pork; seal bag and marinate in fridge 30 minutes. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray; place over medium coals. Place pork on rack; cover and cook 27 minutes or until meat thermometer registers 160°, turning and basting pork occasionally. Cut into 1/4 inch thick slices. Serve with chutney. Yield 4 servings. Have a great day.