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A few months ago was a reference on the NPR (US) "Science Friday" show that a researcher mentioned that the majority of of retail market olive oil is rancid by the time of retail purchase and even perhaps at time of bottling. Was a very interesting program in general about his new technology...

Which sort of coconut oil do you use, that which dissolves at room temperature, or that which stays solid at room temperature and only melts at higher temperature?

Which type of coconut oil do you use, the one dissolving at room temperature or the one that is solid at room temperature?

Hi. I think you will find some very helpful experience tips in the blogs over on Tudiabetes, there are several early adopters in the US that are participating in several afrezza discussions. A lot of the comments are about some of the dosing timing, amounts, adjustments, post prandial pickups...