What's wrong with CR

Oct 04, 2007 09:42

The current theory by the pulmonologist , based on symptoms and scans, is that he is violently allergic to formaldehyde. I told him not to drink the stuff, but kids these days... and pressure treated lumber is very resistant to bugs, too. Okay, seriously, he was exposed to it at school in his new anatomy and physiology class. It was necessary ( Read more... )

medicine, school, sick, cr, asthma

Leave a comment

Comments 5

wombat1138 October 4 2007, 14:01:25 UTC
Bummer on CR's respiratory problems. You don't actually need a neti pot for sinus irrigation, though-- if you can find a small (4-8 oz) squeeze bottle with an angular spout, that actually works a bit better because you can apply a bit of extra pressue if necessary. The key is to add the right amount of salt to the water to make an isotonic solution, or it'll sting like a mofo.

Reply

malle_babbe October 5 2007, 03:32:06 UTC
The good people at NeilMed make a whole mess of products for the discerning nose-flusher. I use the squeeze bottle thing every morning, and a second time in the evening when the tree pollen gets ridiculous in the spring. The best thing is that it helps rinse out post-nasal drip as well, which keeps sore throats at bay. The little packets of salt are the right amount to make an isotonic solution as well.

Reply


montuos October 4 2007, 14:20:41 UTC
Damn, that sucks! Why doesn't shit like this happen to people who have no idea what they want to be when they grow up, instead of cutting off career paths for people who do?

Reply

punkwalrus October 4 2007, 14:23:43 UTC
Better now than in college, is what I told him.

Reply


ironkite October 7 2007, 22:56:11 UTC
Lots of colleges opening culinary programs. It's a rapidly growing field it seems. We have a program that's got about 100 students in it.

I have a friend who has a small side business selling professional level cooking implements if CR needs knives and such. He's got some good off the consumer mainstream suggestions which he uses, and they not too expensive. He's chef at the Georgetown Four Seasons, and been slicing up anything food related for about 15 years now.

Reply


Leave a comment

Up