What Those Numbers From Your Doctor Mean

Scroll down for Today's Recipe: Chicken Piccata Hey there, I hope this note finds you feeling cozy and strong, moving through life's ups and downs with courage and hope. Today, I'm excited to talk about something very special to me. It's about getting to know our bodies better and understanding the messages they send us through a very important blood test called a comprehensive metabolic panel (CMP). If you've ever been to a doctor for a check-up, you've probably had this blood test. The CMP helps us see how our metabolism, kidneys, and liver are doing. It's as if our body is sending us a message, asking us to pay close attention. This test checks 14 different things in our blood. It's a bit more detailed than another test you might have heard of, called the basic metabolic panel. The CMP gives us a clearer picture of how our body is doing. For example, it looks at our blood sugar and certain liver enzymes, telling us stories about our health that we need to hear. When we get our test results, it's important to remember that the numbers tell us where we might need to pay more attention to our health. If some numbers aren't what we expect, it doesn't mean something is wrong right away. It's an invitation to talk more with our doctors about our health. For example, if certain liver numbers are high, it could mean our liver is stressed. Or if our blood sugar level is off, it might be a sign of how our body uses energy from food. It's all about finding balance. I encourage you to be curious when talking with your doctor about these tests. Ask questions and learn how each part of the test is connected to your own health story. It's not just about the numbers, but about understanding our health better. Remember, we're all in this together. Supporting each other in listening to our bodies is so important. Let's approach our health with kindness and understanding, just as we do with each other. With love and togetherness on this path to understanding and health, Jonathan Bailor, (347) 979-1735 Chief Research Director | SANE.MD New York Times Bestselling Author Father of Aavia, Keirra, and Amarra PS: I want to share something that doesn't get talked about enough but is super important for our health. It's about the health of our gut. Sometimes, even the detailed tests like the CMP might not show us how our gut health is doing. Our gut plays a big role in our overall health, from digestion to our immune system and even how we feel. There's exciting new research about something called postbiotics. These are good things that come from the friendly bacteria in our gut. They're really important for keeping our gut healthy and might even help with some of the health issues we learned about from our CMP test. I've found a product that supports our gut health in a big way. It's not just any supplement. It's made with care and helps our gut be a place where good bacteria can do their best work. This can help us feel better from the inside out. I'm sharing this because it's part of our conversation about taking care of ourselves. It's something to think about and maybe talk to your doctor about to see if it's right for you. Let's keep learning about how to take care of our well-being, together. Today's Recipe: Chicken Piccata Ingredients 8 skinless, boneless chicken breast halves cayenne pepper, or to taste salt and ground black pepper to taste coconut flour for dredging 1/4 cup extra virgin coconut oil 2 tablespoons capers, drained 1 cup white wine 1/2 cup fresh lemon juice 1/2 cup water 1/3 cup cold unsalted butter, cut in 1/4-inch slices 1/4 cup fresh Italian parsley, chopped Directions Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. Heat extra virgin coconut oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top. Copyright © 2024 SANESolution, All rights reserved. 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