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<blockquote data-quote="phoenix" data-source="post: 75474" data-attributes="member: 12578"><p>Hi,</p><p>Some speculation :!: </p><p>I too think that the meal would account for the rise. Firstly you were at 9.4 before the meal. At this level I would include a small amount of correction with my mealtime insulin. Secondly I find that a low carb meal containing a fair amount of protein needs some insulin. (protein also converts to glucose)To be honest I haven't worked out an exact ratio and tend to use a bit of trial and error but (and this is personal) I would probably use 1 unit for correction (1 unit reduces levels by an average of 2,7mmol) + 2- 3 for the meal so I 'd use 3-4 in total.</p><p>(edited to add that I rarely eat very low carb meals and they're usually English breakfasts when travelling so I might use a bit more than if active afterwards)</p><p></p><p>Another possibility is that your basal is wrongly calculated. It shouldn't be reducing your levels at all and if you do indeed go from 16 at 3am to 3 at 11 it is doing that. You probably need to test your basal dose and perhaps consider splitting it, maybe using an uneven split to cover night and day rather than a one dose. Your DAFNE trainer should help you do this and see here:<a href="http://www.diabetesdaily.com/forum/articles/16675-basal-testing-multiple-daily-injections" target="_blank">http://www.diabetesdaily.com/forum/articles/16675-basal-testing-multiple-daily-injections</a></p><p></p><p>Your work perhaps produces high intermittant stress/adrenalin levels and consequent rises in glucose levels. Is it possible that the very high jump between your meal and 3.30 was caused by this? It would be useful to know what your levels were like at 1.30am. Also at 4 hours later If you knew that you had a stable basal you would be able to give a small correction without fear of a hypo later. </p><p>Another thing that occurs is that you have very different insulin requirements for working days and rest days and probably that your job varies from day to day. You may require different ratio of insulin to food and a different correction factor on work days. It maybe that you also need a different basal for work days, though this is more problematic on MDI. This is where a pump would be useful if you were allowed to have one.</p><p></p><p>Can I suggest a couple of books ? Think Like a Pancreas: A Practical Guide to Managing Diabetes with Insulin by Gary Scheiner and Using Insulin by John Walsh ( both from the US and to a certain extent cover similar material but some prefer one over the other)</p></blockquote><p></p>
[QUOTE="phoenix, post: 75474, member: 12578"] Hi, Some speculation :!: I too think that the meal would account for the rise. Firstly you were at 9.4 before the meal. At this level I would include a small amount of correction with my mealtime insulin. Secondly I find that a low carb meal containing a fair amount of protein needs some insulin. (protein also converts to glucose)To be honest I haven't worked out an exact ratio and tend to use a bit of trial and error but (and this is personal) I would probably use 1 unit for correction (1 unit reduces levels by an average of 2,7mmol) + 2- 3 for the meal so I 'd use 3-4 in total. (edited to add that I rarely eat very low carb meals and they're usually English breakfasts when travelling so I might use a bit more than if active afterwards) Another possibility is that your basal is wrongly calculated. It shouldn't be reducing your levels at all and if you do indeed go from 16 at 3am to 3 at 11 it is doing that. You probably need to test your basal dose and perhaps consider splitting it, maybe using an uneven split to cover night and day rather than a one dose. Your DAFNE trainer should help you do this and see here:[url]http://www.diabetesdaily.com/forum/articles/16675-basal-testing-multiple-daily-injections[/url] Your work perhaps produces high intermittant stress/adrenalin levels and consequent rises in glucose levels. Is it possible that the very high jump between your meal and 3.30 was caused by this? It would be useful to know what your levels were like at 1.30am. Also at 4 hours later If you knew that you had a stable basal you would be able to give a small correction without fear of a hypo later. Another thing that occurs is that you have very different insulin requirements for working days and rest days and probably that your job varies from day to day. You may require different ratio of insulin to food and a different correction factor on work days. It maybe that you also need a different basal for work days, though this is more problematic on MDI. This is where a pump would be useful if you were allowed to have one. Can I suggest a couple of books ? Think Like a Pancreas: A Practical Guide to Managing Diabetes with Insulin by Gary Scheiner and Using Insulin by John Walsh ( both from the US and to a certain extent cover similar material but some prefer one over the other) [/QUOTE]
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