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advise please

N

nash

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10
Location
West Suffolk
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I hate Hypo's because I just then get on a roller coaster and i can't get off!
Hi.....

I've been trying to low carb and been quite satisfied with what I've been having but take last night (and this has happened several times now)....after having a sandwich at lunch I thought I'd just have salmon and salad for tea (lettuce, 2 cherry toms, cuc, orange and yellow pepper). My BG after an 1 1/2 was 5.1 but it then kept rising throughout the evening despite several correction boluses and setting a TBR on my pump.
Is there a scientific reason for this?
What do I need to do differently to make it work or is it one of those no carb foods that doesn't agree with me?

Thanks
Nash
 
Hi Nash,

Seeing as your tea contained virtually no carbs and your BS an hour and a half after tea was 5.1, I can't see any logical explanation why it would have risen unless your liver decided that your BS had dropped too low and started to pump out glucose to compensate. Has this happened before or was it an isolated incident? I'm guessing but possibly if your tea had contained just a small amount of carbs this wouldn't have happened.
 
No, it's not a one off but as you all know it's difficult to put a pattern to BS readings sometimes....maybe it's my hormones or maybe i'm coming down with a bug...

Sooo wish I didn't have to deal with this though...specially as i am trying so hard to monitor what i'm eating carefully...dis-heartning when it all goes pear shape! :cry:
 
You need to cover the protein in the salmon as well.

Since you have a pump the best way is to give a certain amount of insulin in an extended bolus for about 5 - 7 hours for the salmon. Pizza takes 8 hours to digest, steak/lamb takes about 8 -10 hours but fish is digested quicker.

If you were on injections, the rule of thumb is 2 units regular insulin for each 3oz of lean meat/fish. You therefore are not going to be giving that much insulin over a fairly long period but it will make a difference to your post prandial sugar readings.
 
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