While the quality of dental care we can now offer to pets is very similar to what humans enjoy, there is one important difference: you can't explain to your pet what is happening and why. For that reason, pets must be anesthetized for anything other than the most cursory of examinations. While there is always a slight risk when using anesthesia on a pet, or even a person for that matter, today's veterinary anesthetic agents are extremely safe. To further maximize your pet's safety, your veterinary team will recommend preanesthetic testing to make sure there are no hidden health problems that could compromise your pet's ability to undergo the procedure. In addition, your pet will be monitored while under the anesthesia and during recovery. The risk of disease from dental problems is far greater than any risks presented by the anesthesia. Fox GJ, Thompson JE, Bourke VC, Moloney G. Medical students, medical schools and international health. Blumenthal P D, Gaffikin L. Family Planning for the Public's Health. Nursing and the Impact of Worldwide Poverty. Topics in Advanced Practice Nursing. There is Level III-1 NHMRC evidence for MERIT Study Investigators who found MET calls were made for 30% of patients before unplanned intensive care admission and equivocal improvements in outcome based on MET call alone. MET calls are documented in the medical record. The Resuscitation Educator maintains a log of all MET calls. In 1998, she received her PhD degree and have worked in the same department since. Department of Infectious Diseases and Microbiology, Graduate School of Public Health, University of Pittsburgh. For the past twenty years, she has been working in the field of HIV-1 and Hepatitis C virus pathogenesis particularly in gooogle shmogle
the areas of Molecular Biology, Immunology, Virology and Vaccine development..
I have been experimenting for the past few weeks trying to come up with a “good tasting” low-carb pancake recipe. This is the best one I have come up with so far. They are not the same as the original high-carb pancakes but I think they taste really good and they are incredibly easy-to-make. I serve them hot off the griddle topped with butter and sugar-free maple syrup with a couple of slices of crisp cooked bacon on the side.
1/3 cup heavy whipping cream
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract
1/2 cup soy flour*
3 tablespoons Splenda
1 tablespoon oat bran**
1/4 teaspoon baking powder
1. Preheat a greased griddle or skillet over medium heat.
2. Put all the ingredients in a blender or food processor. Pulse for 15 seconds; stop and scrape sides with a rubber spatula. Pulse for an additional 15 seconds or until well blended.
3. Spoon 2-3 tablespoons pancake mixture onto a greased hot griddle or skillet; cook 1 to 2 minutes on each side.This recipe makes about 12 pancakes each containing about 1 carb.
*Watch them carefully since soy flour tends to burn quicker than regular flour. Making the pancakes small enables you to turn them easier.
**If you do not have oat bran on hand simply put some dry oatmeal in your blender or food processor and process a few seconds on pulse setting.
Emily's Favorite Recipes:
Start your morning off right with these light golden pancakes served hot off the griddle!
1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1-1/3 cups milk
1/2 teaspoon vanilla extract
1/4 cup vegetable or canola oil
1.In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
2. In a separate bowl, whisk together the eggs, milk, vanilla and oil; stir into the dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. When bubbles form on the top, turn; cook second side until golden brown. Serve with pancake syrup. Makes 4 servings.
Emily's Favorite Recipes:
My little ones really enjoy these hearty pancakes hot off the griddle for breakfast. They usually ask for seconds!
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract
Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.
Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.
*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.