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Message: <blockquote data-quote="Suzieb1" data-source="post: 2533878" data-attributes="member: 473075"><p>Hi James I find I react badly to gluten free goods. I bake my own low carb bread normally using low carb flour. It never used to spike me but it does now. Not as high as the sourdough but still a spike. It’s about 2 carbs a slice.  All I really want is to be able to have a  commercially made sandwich for lunch sometimes because when I go on trips (often) there often is no alternative. Similarly some hotels only offer two or three alternatives for dinner all carby. I still spike with a very small amount of potato, rice or pasta (typically less than a dessert spoonful) . I don’t get why they tell me to eat carbs with each meal when clearly I can’t.  This is why I think I should ask to increase the insulin so that I can eat a reasonable meal without fear of either hyper or hypo.</p></blockquote><p></p>

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