No, I hadn't heard about his toe pad. Poor guy.
Blood sugar is a funny thing. My low sugar makes it so that I might over-correct not having eaten, and 'letting' it get too low. But, like you, I don't really have the urge to eat, eat, eat.
I think that you're doing a great job with your food/meals. I know that it's helping your D whether or not D is the source of your dizziness. So, listen to them with 1/2 an ear, but keep up the good work. You're the one benefitting from your better diet.
How funny, I've been drinking my lemon water again, too. Good for us! :-)
Are you talking about the canned chop suey? I just read a book that I put on my reader 3 or more years ago. It's a cookbook, and I love cookbooks that read like a cross between a story and a cookbook.
The woman who wrote it was from here, (she is Chinese, but from here.) moved to China for a few years as an adult, then moved back here. While she was gone, she got a ton of mail asking her how to make peoples' favorite American-Chinese restaurant dishes, so, she wrote this book.
I don't agree with everything in it, recipes or ingredients, as I am pretty firm about what Chinese restaurant food should taste like - Cantonese-American? - but some was good sounding, and the history of all the dishes, plus other bits of information, was fascinating.
So, I was just reading about chop suey, chow mein, and other dishes like that just this week. Some, I've never had, nor seen served in the Chinese restaurants that I ate in growing up - or later, in some cases. Others were a pleasure to read about.
Anyway, enjoy the chop suey if you can get it. I used to buy water chestnuts to put in my Chinese food sometimes, with other similar ingredients. But, a good replacement, if you don't want to, or can't get them, is something that I made up a few decades ago. Get broccoli with the stalk/stem. But, do nothing with it until the day of cooking.
Then, take the stalk and peel it to where there's nothing woody left. Then, make it into coins. Keep them separate from the other ingredients. When you are, say, stir frying, wait until near the end of the cooking time and drop them in. You want them to be cooked, but still have a bite, as a water chestnut would. Also, don't be surprised if they taste saltier than other vegetables. It's as if they suck in all of the salt put in, but with putting them in at the end, it's not as pronounced.
I've learned that texture and shape are important. I can't eat peas anymore, and you just can't replace their flavor, but if you have something kind of bland - except for the flavors/sauce that you add to the food - which is about the same size and shape, it tricks your mouth/brain. It will never replace a pea, but it's half the battle.
Anyway, enough boring stuff!
I'm glad that Kroger's has a lot of what you need and like!
Love All Life; Thank You For Posting! :)