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DAFNE confusion
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<blockquote data-quote="Bluemarine Josephine" data-source="post: 984401" data-attributes="member: 213188"><p>So, here I am, at the diabetes department waiting room, for my appointment with the nutritionist who will teach the DAFNE course which I will attend next week, deliriously happy that I will finally know how to handle my condition instead of shooting blindly and rather aimlessly.</p><p></p><p>Having done my homework (“Think like a pancreas” and “Dr. Bernstein’s Diabetes solution”) and with my carbohydrate and calorie counter app in hand (a trusted tool for the last 2 years) I waltz in the room confident that I will prove myself to be a good diabetic! I have googled my 500 rule, my 1800 rule and I keep a very consistent food diary.</p><p></p><p>“Show me your food diary” my nutritionist says.</p><p>Now… I add up the carbs content in everything I eat (other than the teaspoon of single milk which I use in my coffee).</p><p>I also have a diabetic friend who gave me a suggestion on how to calculate carbohydrates in protein so I add these too.</p><p></p><p>She looks at my diary which mostly consists of salads and meat/fish.</p><p>She gets this annoyed look…</p><p>“No, no, no, no, no” she says. ‘We do not calculate these as carbohydrates!”</p><p></p><p>I am like… “huh??”</p><p></p><p>She continues “anyway, keep doing what you are already doing and we will correct it next week.”</p><p>I ask her “so we do not add up the carbs content in vegetables and meat/fish?”</p><p>“No” she responds.</p><p>“No even in tomatoes?” I ask</p><p>“No” she replies.</p><p>“How about cheese?”</p><p>“Nope!” she replies.</p><p>“And what about legumes and fruits?” I ask</p><p>“We do not add up the carbs in legumes because they have very low GI and GL so the carbs break down very slowly and, as a result, they do not create a blood sugar rise. We calculate fruits except grapefruit.” She replies.</p><p></p><p>‘So do we only calculate pasta, rise, bread, cereals, sugar and flour basically?” I asked.</p><p>“Pretty much…” she replied…</p><p></p><p>Confused enough I went home…</p><p></p><p>On the next morning, I decided to have a grapefruit for breakfast without bolusing.</p><p>I went from a 9 to a 16… I sat on this 16 like an elephant for about 5 hours…</p><p></p><p>I am feeling rather weird about the DAFNE course…</p><p>Any suggestions are very welcomed.</p><p></p><p>Thank you</p><p>Regards</p><p>Josephine</p></blockquote><p></p>
[QUOTE="Bluemarine Josephine, post: 984401, member: 213188"] So, here I am, at the diabetes department waiting room, for my appointment with the nutritionist who will teach the DAFNE course which I will attend next week, deliriously happy that I will finally know how to handle my condition instead of shooting blindly and rather aimlessly. Having done my homework (“Think like a pancreas” and “Dr. Bernstein’s Diabetes solution”) and with my carbohydrate and calorie counter app in hand (a trusted tool for the last 2 years) I waltz in the room confident that I will prove myself to be a good diabetic! I have googled my 500 rule, my 1800 rule and I keep a very consistent food diary. “Show me your food diary” my nutritionist says. Now… I add up the carbs content in everything I eat (other than the teaspoon of single milk which I use in my coffee). I also have a diabetic friend who gave me a suggestion on how to calculate carbohydrates in protein so I add these too. She looks at my diary which mostly consists of salads and meat/fish. She gets this annoyed look… “No, no, no, no, no” she says. ‘We do not calculate these as carbohydrates!” I am like… “huh??” She continues “anyway, keep doing what you are already doing and we will correct it next week.” I ask her “so we do not add up the carbs content in vegetables and meat/fish?” “No” she responds. “No even in tomatoes?” I ask “No” she replies. “How about cheese?” “Nope!” she replies. “And what about legumes and fruits?” I ask “We do not add up the carbs in legumes because they have very low GI and GL so the carbs break down very slowly and, as a result, they do not create a blood sugar rise. We calculate fruits except grapefruit.” She replies. ‘So do we only calculate pasta, rise, bread, cereals, sugar and flour basically?” I asked. “Pretty much…” she replied… Confused enough I went home… On the next morning, I decided to have a grapefruit for breakfast without bolusing. I went from a 9 to a 16… I sat on this 16 like an elephant for about 5 hours… I am feeling rather weird about the DAFNE course… Any suggestions are very welcomed. Thank you Regards Josephine [/QUOTE]
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