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Diabetes Discussion
Type 1 Diabetes
Calculating insulin for fats and protein.
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<blockquote data-quote="Blackers183" data-source="post: 1333622" data-attributes="member: 113279"><p>Yep, that's the way it seems. If I am to read papers correctly there is just too much individual variation on how we process foods and insulin to come up with a standard that applies to all, just look at how different our ratios can be. This appears to have been in part the problem with the Warsaw method. All very frustrating for diabetics!</p><p></p><p>However from my perspective the recommendation in the paper combined with your and others feedback (strategies used) are a really good base to work from.</p></blockquote><p></p>
[QUOTE="Blackers183, post: 1333622, member: 113279"] Yep, that's the way it seems. If I am to read papers correctly there is just too much individual variation on how we process foods and insulin to come up with a standard that applies to all, just look at how different our ratios can be. This appears to have been in part the problem with the Warsaw method. All very frustrating for diabetics! However from my perspective the recommendation in the paper combined with your and others feedback (strategies used) are a really good base to work from. [/QUOTE]
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