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2505 S. Carrier Pkwy.
(S.E. Corner of Carrier & Pioneer Pkwy.)
(972) 264-0268 |
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COMPOUNDING FYI
What exactly is compounding? Compounding is and has always been an important role in pharmacy. Compounding goes back to the Old Testament and is first mentioned in Exodus 30:25.
A compounding pharmacist works with a health care practioner to design individualized custom medications that would otherwise be unavailable to a patient. We offer the usage of capsules, suspensions, creams, transdermal gels, suppositories, lozenges, and even medicated lollipops.
Compounding is especially helpful for children and the elderly who may have difficulty swallowing commerically available products, or need a special strength of their medicine. Medicines can be flavored to meet your taste or your pets. We use only the highest quality chemicals, equipment, and expertise in creating the medication specialized for you and your health needs.
When you bring a compounded prescription to Gibson Pharmacy, please discuss preparation time and indicate flavor or color restrictions in appropriate. |
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BOOKS I AM CURRENTLY READING
"Underground Cures" The Most Urgent Health Secrets IV Edition - By HSI Health Services Institute
"... And Another Thing" By Jenny Thompson with John Averill
Rants, Raves and information you can use on everything from drug company greed to vitamin C.
Both of these books have interesting and useful information; they also let you know that what you thought you knew isn't necessarily so. |
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PROPER DIET
Recently a doctor friend sent a couple into the store. The woman had aches and pains, no energy, generally a blah feeling all over and wasn't sleeping well. They had had many tests run - blood work ups done, and all the tests came back with no one thing really out of line. The next options for the patient was going to become more unpleasant and possibly invasive.
We sat down and I asked a few questions. I walked them through their normal day - activity done, stress levels of the day. Then I asked them what they had for breakfast yesterday - coffee, toast, little jelly. How about lunch? Hamburger, fries, cola. Did we have snacks? As I remember their answer was cookies and cold drink. How did supper go? It was served late and was similar to lunch.
We covered the last three days of their menu. I learned the lady had mild constipation also. They were looking for a magic medicine to make it all better. I couldn't find one on the shelf. I suggested going to the grocery store to buy fruits, vegetables and maybe oatmeal (for breakfast) and to try those choices for a day or two to see how they felt - to do it as a team - to cut make on the caffenine and see if that helped with the sleep issues - to eat supper earlier so they weren't going to bed with a heavy meal in their stomach - to take a warm bath or shower in the evening right before bed to help relax. I also suggested to cut down on the sugar and sold them a bottle of omega-3, for they usually ate no fish. The couple took most of my suggestions. The constipation was relieved, the sleep returned and they were wonderfully rested; the energy was great, and most of the aches and pains were gone.
The food pyramid is very specific on the importance of fruit and vegetables as well as fiber (whole grains). I don't believe they had in mind a leaf of lettuce and a slab of tomato. I do agree that is better than none - but truly not by much.
I know with my children - if they drank a lot of caffenine during the day for several days they had muscle spasms and leg cramps. My daughter would also get a racing heart, just like my mom.
A supper of soup and salad with fresh vegetables - oil and vinegar dressing but no meat or cheese, works well to reduce night time acid reflux for many members of our family. We pack snacks of peeled oranges and sliced apples for ball games. Fresh pears are going to be ripening soon. Enjoy fresh salad greens - most greens are good sources of several vitamins and minerals. If you have the kind of health issues this couple had, or any other health issues, we strongly recommend you go to your doctor for an exam but in our opinion eating a balanced meal plan that includes fruit, vegetables, and more fiber could also be a good thing to do for your body. It was for this couple.
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SEMINAR
Do you have questions about peri-menopause, menopause, and hormone replacement? Do you have questions about symptoms and what your options are?
Gary is holding a meeting about this and more on Tuesday evening November 17, 2009 at 7:15pm.
Cost of materials is $10. It is limited to the first 25 people who come in, pay for material and sign up. |
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GARDENING UPDATE
It is not too late for your fall garden. Cooler vegetables work well now. Most lettuce will do well down to 20F before losing them. We cover ours and usually keep them all winter. We also have radishes, kale, collards, turnips, onions, a lot of different lettuces and greens going. I enjoy being able to go out and get fresh lettuce for a salad or sandwich. We do composting of everything except meat or dairy and feed it back to our soil. Several have asked about asparagus. The roots come in a package in the early spring. They are normally in the spring bulb section at Home Depot. Grand Prairie Feed also carries them. Be sure to spread the roots out for better coverage.
Also for a sweeter smelling rose, feed it your left over coffee and your coffee grounds ever so often. Give back to the earth, and it will help take care of you. |
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WE WANT TO BE YOUR PHARMACY!
HOW TO TRANSFER YOUR RX
1.) Get your prescription bottle from your old pharmacy
2.) Give us a call at (972) 264-0268
3.) Tell either Gary or one of our technicians:
Your name
Your phone number
Your old pharmacy name and their phone number
The prescription number or numbers
Your doctor's name (and their phone number is great, too)
4.) Any insurance information
5.) We'll handle the rest
You can also just bring in your prescription bottle in to us.
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Holiday Planning
I received a phone call the other day from a lady who asked if I would do the next few newsletters with recipes I would use for the holidays. I am not going to do meats as every family has their favorite meat and way to have it cooked. I will focus on other dishes to serve with it.
Another lady called and said they were having Thanksgiving at their home for the first time - she wanted to know if I had any suggestions. Yes, I can think of several things. I have had to learn the hard way.
#1 - The thing I learned was do several dishes that can be done or nearly finished the day before. Don't put it all on the day of the event.
#2 - If you have a dish that takes a lot of time, do as much as possible (such as chopping) ahead of time. How many burners does your stove have? That's the maximum dishes you can do at last minute on top of stove. I warm my corn, green beans, even rolls in my crock pots. (I own 6 and most of their use is at holidays).
#3 - Let those coming over to eat bring a dish. Take that dish off of you. The holidays are not the time for being a martyr.
What I have done in the past is make out a menu including all the traditional things and put a name to who is doing it or bringing it, a date it can be done by, and if it can be partially done early, such as:
Meat - Ham, Turkey, how cooked. We do smoked turkey and spiral ham - cooked really early AM
Rolls - Crescent and brown & serve. Do an hour before serving, put in crock pot
Variety Tray - Stuffed celery - do early AM, put in refrigerator
Deviled eggs - boil eggs & peel day before, mix and fill last minute
Olives, tomatoes, pickles, carrot sticks, green onions
Pies - Do day before or assigned
Cakes - Do day before or assigned
Pea Salad - Do day before - refrigerate - Put cheese in last minute
Watergate Salad - Do day before - refrigerate
Mashed Potatoes - Do day of - put in crock pot
Corn Casserole - Do day of
Green Beans - Do day of - put in crock pot
Potato Salad - Can be day before or assigned - refrigerate
Dressing - Make cornbread day or two early, make dressing day of (refrigerate bread)
Gravy - Make day of
Fresh Tossed Salad - Cut as much as possible up day before, keep ingredients separated in baggies - mix day of.
Several Salad Dressings - if made fresh - do day before or two days early
Whatever someone says they are bringing is added to the list. We usually have 3-4 plain vegetables and about 6-7 salads - usually 4 fruit salads and 3-4 vegetable salads. I hope this helps you with your Thanksgiving plans.
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Cranberry/Orange Cream Bread
3/4 c. sugar
1/2 c. chopped nuts
1/2 c. dried cranberries
Orange Zest of 1 orange
2 (12oz) cans refrigerated biscuits
1 (8oz) pkg cream cheese
1 stick melted butter
1 c. confectioners sugar
Juice of 1/2 the orange
Preheat oven to 350F - Grease or spray bundt pan
Combine sugar, nuts, and zest in small bowl. Separate biscuits on dinner plate. Open cream cheese - cut down the middle into 2 halves - Divide each half into 2, you should have 4 pieces - divide each piece into 5 equal pieces, total pieces = 20.
Take a biscuit - stretch it out slightly - place piece of cream cheese in center, place 2 dried cranberries & dab of sugar mixture on top, fold over like a turnover & seal edges with fingers. Roll in sugar mixture & place in bundt pan, seam side down. Keep biscuits in single layer, try not to stack them. Repeat with all 20 pieces of biscuits. Sprinkle any left over sugar mixture on top. Drizzle melted butter over top. Bake 35 minutes at 350F. Remove from oven, invert onto serving plate. Allow bread to cool for about 10 minutes. Combine confectioner sugar & orange juice, mix thoroughly. Drizzle over warm bread. Best served warm. Refrigerate leftovers.
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Pineapple Pie
2 (20oz) cans of crushed pineapple, drained - but reserve the liquid
1/2 c. sugar with 1 T. cinnamon stirred in
3 T. flour
1 T. butter
2 (9 in) pie crust dough
Combine pineapple, cinnamon, sugar and flour, mix well. Pour into pie crust. Pat down well. Pour 1/2-3/4 c. of pineapple juice over pie (I use 1/2 c. for less deep crust. 3/4 c. for deeper dish pies). Dot with butter. Put on top crust dough & seal edges, make few small slits on top crust. Sprinkle a small amount of sugar on top of crust. Bake at 375F for approx 30 minutes.
My mom liked to put a lattice top crust on her pie & sprinkle top with several tablespoons of sugar.
She served it with a mixture on the side made of:
1/2 cottage cheese & 1/2 softened cream cheese. She usually did 1/2 c. of each with blender or mixer, with 1 T. sugar added to taper down the tartness of the cottage cheese or so she said. I think she just liked sugar. If you use blender, be sure to put cottage cheese in first - it makes it smoother.
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HAVE YOU CONSIDERED MAKING
GIBSON PHARMACY YOUR DRUGSTORE? |
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Disclaimer: This newsletter is not intended as a substitute for medical diagnosis or treatment. Anyone who has a serious disease or ailment should consult a physician before initiating any change in treatment or before beginning any new treatment. All items are my opinion.
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