carbs

The difference is that then the amount eaten was matched to a prescribed amount of insulin
Thats what I was told to do when diagnosed, only a few years ago. I was told 40- 50 for breakfast, 50-60 for lunch and 70-80 for dinner(though they would rather I had eaten the larger meal at lunchtime) No snacks as they should't be necessary if the basal is correct, with modern basal/bolus insulins

However, many of us now adjust the insulin dose on a meal by meal basis to match the amount of carbs we choose to eat.

Sounds very familiar! When I was diagnosed it was all about "exchanges", 1 exchange = 10g carb (1 slice of bread, 1 apple etc), which was all fairly easy if rudimentary, as I was at school so fixed mealtimes etc. As soon as I left I quickly moved onto basal/bolus style (although it wasn't officially called that) and learned to adapt accordingly, altering my insulin dose according to what I ate. Which I still do, although rather more accurately in that I now weigh absolutely everything to the nearest gram. I find I have to do this as my insulin/carb ratio varies according to time of day, and I hate making mistakes.

glitterzoe said:

Thanks for the replies I also adjust and have done for a number of years, my diabetese is under good control and I think myself very lucky to have type 1 and not type 2. Why you may ask well I would hate to have NO pudding EVER AGAIN but with the insulin I can "cheat" now and again :lol:

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Ah, but you see. Us WELL CONTROLLED T2's don't have to 'cheat'. I have nice puddings as often as I want, all within my daily carb allowance. :lol:

Ken - agree completely! Nothing staves off the sugar cravings like a nice strawberry mousse (home made, of course!)or a lemon cheesecake (with a macdamia and butter base).

In fact, I think I'll make a cheesecake tonight...

oooh ooh Patch.... I've been on the look out for a nice cheese cake recipe as it's one of the 'better puds' and rather lovely.... any chance of a recipe for your one with macademia and butter base...