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Type 1 Diabetes
For those on a honeymoon period...
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<blockquote data-quote="TorqPenderloin" data-source="post: 962937" data-attributes="member: 211504"><p>James, I think you may be a bit confused, but that's okay as we're all here to learn. It also doesn't help that this is a very complicated disease.</p><p> </p><p>In regards to your question, there's no such thing as a "rough average." There are foods that do affect your blood sugar (carbs and especially sugar) and there are foods that (generally) do not affect your blood sugar (fat and protein).</p><p> </p><p>Like you, I'm in the honeymoon phase. However, that makes little difference in terms of my blood sugar after a meal. It simply means that my body still produces some insulin.</p><p> </p><p>A few examples:</p><p>1.) If I ate a big bag of candy that would obviously cause my blood sugar to skyrocket. It would also likely rise within 15-20 minutes.</p><p>2.) If I ate some whole wheat toast, my blood sugar might rise, but it would rise much slower.</p><p> </p><p>Stop for a side note: learning more about the Glycemic index will help you understand which carbs are absorbed rapidly and which are absorbed slower. As a diabetic, you generally want slower absorbtion unless you're trying to correct a hypo (low blood sugar reading)</p><p> </p><p>3.) If I ate a piece of chicken breast (with no carbs), my blood sugar shouldn't rise at all. The same is true for fats (nuts, cheese, etc) assuming they're void of carbohydrates.</p><p>4.) I could technically eat that big bag of candy in the first example and avoid a sharp increase in my glucose levels IF I perfectly accounted for the sugar with the correct dose of insulin (although that would be very difficult to do).</p><p> </p><p>Long story short: as a type 1 diabetic, it is incredibly important to know how many carbs you are eating at each meal and what kind of carbs you're eating. Eventually, you'll learn what your "Carb Ratio" is which will allow you to calculate how much insulin you need at specific meals in order to avoid glucose spikes.</p></blockquote><p></p>
[QUOTE="TorqPenderloin, post: 962937, member: 211504"] James, I think you may be a bit confused, but that's okay as we're all here to learn. It also doesn't help that this is a very complicated disease. In regards to your question, there's no such thing as a "rough average." There are foods that do affect your blood sugar (carbs and especially sugar) and there are foods that (generally) do not affect your blood sugar (fat and protein). Like you, I'm in the honeymoon phase. However, that makes little difference in terms of my blood sugar after a meal. It simply means that my body still produces some insulin. A few examples: 1.) If I ate a big bag of candy that would obviously cause my blood sugar to skyrocket. It would also likely rise within 15-20 minutes. 2.) If I ate some whole wheat toast, my blood sugar might rise, but it would rise much slower. Stop for a side note: learning more about the Glycemic index will help you understand which carbs are absorbed rapidly and which are absorbed slower. As a diabetic, you generally want slower absorbtion unless you're trying to correct a hypo (low blood sugar reading) 3.) If I ate a piece of chicken breast (with no carbs), my blood sugar shouldn't rise at all. The same is true for fats (nuts, cheese, etc) assuming they're void of carbohydrates. 4.) I could technically eat that big bag of candy in the first example and avoid a sharp increase in my glucose levels IF I perfectly accounted for the sugar with the correct dose of insulin (although that would be very difficult to do). Long story short: as a type 1 diabetic, it is incredibly important to know how many carbs you are eating at each meal and what kind of carbs you're eating. Eventually, you'll learn what your "Carb Ratio" is which will allow you to calculate how much insulin you need at specific meals in order to avoid glucose spikes. [/QUOTE]
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