Showing posts with label Public Service. Show all posts
Showing posts with label Public Service. Show all posts

Friday, February 1, 2019

CT Scans v. MRIs


What are the mechanisms involved? What is the difference? Why are they so expensive? I can't be the only one who is considering these things.

CT Scans

Computed Tomography,” or “Computerized Tomography.” I don't think that they've made up their minds yet. You may remember, like I do, that these were once called CAT Scans, which would be “Computerized Axial Tomography.” That cat thing is out of fashion now.

These are just fancy X-ray machines. All modern X-ray machines are computerized to some extent, but there's probably a difference. Maybe I should look up tomography. The point is, the mechanism by which a CT Scan creates an image is X-rays.

That's why they do their work so quickly, making things a lot easier for the patient. They do a much better job of illustrating bones and other hard tissue. They're not much good for soft tissue inquiries. X-ray machines in general are using a lot less X-ray than in the old days, so it's probably not enough to worry about. About the same as a long plane flight probably. That's just a guess.

Sources all say that CT Scans are cheaper than MRIs, but then they all give about the same range of prices for both things: between $1,200 and $3- to $4,000. (See note below re: prices.)

MRIs

Magnetic Resonance Imaging.” These create an image by building up a powerful magnetic field and then launching high-frequency radio pulses through that field. This all takes a while, and the patient is required to show great patience while laying in the close-fitting tube for a half of an hour or so, without moving. Then there's the booming noise. I've never had an MRI, and I'm not looking forward to the eventuality.

MRIs do a great job of imaging soft tissue, like muscles and internal organs. They'll give the docs the location of the bones, but not as much detail on the hard tissue as the CT Scan. Great care must be taken to avoid placing anything made from metal into the tube with the patient. That would be a metal fork in the microwave moment. This includes Pacemakers and piercings, so there's that to consider.

Sources give the price range for both procedures as being very close, with the upper range for MRIs exceeding that for CT Scans by about one third. Neither the magnetic field nor the radio pulses have the power to hurt you, so anyone overly concerned about X-rays might consider that.

MRIs and Tattoos

Here's where mourning becomes electra. Here's where it gets weird. It turns out that any tattoo from more than twenty years ago is liable to have metal particles in some of the ink. My guess is that the black ink would be the worst offender. As one recedes in time, past twenty to thirty years ago, and on to forty, the likelihood of encountering metal increases. My own tattoo, for instance, is forty-six years old, so it's probably full of metal.

These tattoos can exhibit terrible reactions to the magnetic field, ranging from a mild burning sensation, up through considerable pain, and on to great pain with some flashing and scarring. I had never heard this one before. Forewarned is forearmed, however, so if the situation comes up I can mention it to the doctor. It's a very rare doctor who will listen to you regarding medical matters, but they do exist.

Hipsters, take note.

Prices

It turns out that they are so expensive because both hospitals and medical insurance companies are now run on a for-profit basis, even the ones that still call themselves non-profits, and they work together to gouge the patient, and each other, for as much as possible in every situation.

The price of an identical MRI in any particular medical marketplace will vary wildly depending on such factors as the income of the patient, the health insurance carried by the patient, the identity of the payer, and many other factors that are unknown to me, being mysteries of the modern medical-industrial complex. If the estimates are accurate at all, you could be charged anywhere between $1,200 and $4,000 for the identical procedure on the identical machine. I would bet the afore mentioned tattoo that the upper range is subject to wild spikes.

If you are a careful shopper, there is an easy work-around for this price gouging.

Doctors are now firmly in the category of “disposable workers.” With tuition being so high, many doctors graduate with frightening levels of debt. Hospitals pay doctors as little as possible. Some doctors do the math and realize that they could set up some kind of business of their own and make twice as much money while doing less than half as much work. One way to do this is to invest in an MRI machine and set yourself up in a strip mall near a large population center. “Garden State Imaging Center” or something. This is totally legal.

Many of the doctors who do this are merely clever, but others come from one of the many minorities in America. They get sick of patients up at the hospital asking for “the white doctor” all the time.

If your own doctor is worth his salt, he'll tell you about a good MRI mill himself. You can find them on your own without much trouble, because, like I say, it's legal. You then get a specific prescription from your doctor requesting the MRI and giving all of the information necessary to get a result that is useful. Just make an appointment, and the fully board-certified doctor at the MRI center will do the imaging. You get the results, probably on a CD, and take it back to your doctor for a reading. These private MRI clinics charge under one thousand dollars, so the savings can be considerable.

My Dedication to Public Service

I don't make a nickel on this blog, and if you take a quick look at the history over on the right side you will have to agree that writing it has been a whole lot of work. Mostly, I write all of this prose because it helps to knock down the general level of negative ideation that I must deal with on a daily basis. There is also, however, an element of the pure, kind-hearted desire to be useful to my fellow Americans.

My sincerest desire is that someone among the couple of dozen people who may read this post found it informative in a way that was helpful.

Tuesday, September 15, 2015

A Post About Cooking!

This is a first!  Not surprisingly, as I hardly cook at all.

I have cooked though, and I have picked up some tips along the way.

Hamburgers

This is not an opportunity to go lean.  Get meat with some fat in it.  People go nuts with the sirloin, but some fresh chuck-chop is fine.

Grilling them outside seems like a great way to go, but it's almost impossible to do it without drying out the burgers.  Better to start them outside, sear them good, and finish them in the oven.  350 degrees for what, forty minutes?  Something like that.  Starting them in a pan that's hot and heavy works too.

Don't forget the salt and pepper.

Meat Balls and Spaghetti

I love a good meatball, but it's very tricky to get them right.  It's easy to dry them out, too.  So I forgo the meatballs altogether.

I would get a piece of top or bottom round and cut it into strips.  Cheap cuts, you don't need the marbling for this dish.  I always called it "Steak Pizzaola," but I'm pretty sure that's another dish altogether.

Start with a not-hot dutch oven, the big one you'd use for spaghetti.  Cut up some garlic, big pieces, and saute them for a while in olive oil.  Any olive oil is okay.  Throw in some peppers if you like, I know I do.  A Serrano pepper would be nice.  Take out the seeds, cut it in rings and saute it with the garlic.  Better to take the garlic out.

Then sear the strips of beef in the oil and put aside.

At this point you can put in a little more oil and saute some chopped onion.  Leave those in.

Put your sauce in the pot.  I'd use a jar of Prego and a can of crushed whole tomatoes.  Something like that, it was always different.  Use your own judgment.  Salt and pepper are a good idea.  I like some red pepper in there, maybe some oregano.

Bring the sauce to a boil, add the beef, and simmer for as long as you think is necessary.  When you're done, the beef should be fork tender and very tasty.  If it's not tender, add some water, or more canned tomatoes, and simmer it until you think it's done.

Make the pasta separately when the time comes.

This one was always a big hit.

Pizza

It's not as easy as they make it look on TV, but it can be done and it's worth it.

Get the dough pre-made and don't start to fight with it until it's at room temperature.  They say a pizza stone is nice, but isn't there enough crap in your kitchen already?  A baking pan is fine. Thickness is more important than shape.  If it comes out the shape of Florida, that just makes it look home made.

Don't put on too much sauce!  And don't overthink it either.  Almost any sauce that you would consider will be fine.  I like to use half goat cheese and half mozzarella, maybe put on some crumbled feta.  Very important:  not too much sauce or cheese!  It'll make the pizza soggy.

You can make it without pepperoni or sausage if you insist, but I wouldn't recommend it.  Chorizo  is nice.  Black olives are okay, chopped up.

Omelet

Omelets are a real stand-by for the non-chef.  They're easy and delicious.

The pan is always important for these things.  Now I have a nice ceramic Tefal that was made in France.  It was a little pricey, but worth every penny.  It's very heavy, and it really holds the heat. Use butter in the pan, it's worth the cholesterol. You can always eat a lot of fruit tomorrow.

Give the eggs a very good shirring.  I recommend putting in some red pepper, "to taste," a little salt, a very little bit of milk, and a drop of soy sauce, just a drop.  If you don't like the darkened color, use fish sauce.

The top should be good and runny when you put your stuff in.  Remember to only cover half of the surface, the other half gets folded over.  I usually just go with a couple of slices of cheese and some chopped up sandwich ham.  Tomatoes work good.  Many people like chopped mushrooms, but I find that all of the mushrooms in America taste like dirt.  So maybe canned mushrooms or something. Asian fresh mushrooms are very neutral tasting, like I think that mushrooms are supposed to be.  Them you can just throw on.

Bonus Recipe:  Pasta With Sauce in One Sauce Pan

This one is fast and easy.  The cleanup is done before you eat the dish.

Boil some water (with salt) in a regular sauce pan.  Cook the pasta about 85 or 90%.  Penne is easy. Remove from heat and drain the water.  Put in some jar sauce and maybe some cut up sandwich ham or a cut up half a Bratwurst.  Put the pan back on the still-hot burner, stirring more or less constantly.  This finishes up the pasta and warms up the sauce. Voila!  Dinner for one or two!

After it's plated, wash the pot immediately.  Takes twenty seconds.


This post is offered as a public service and a sincere thank you to all of my readers.  I know that you're out there, much like a person who looks in the direction of a known forest on a dark night knows that there are trees there, even if the person can't see the trees at this moment.  Thank you for your interest.