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<blockquote data-quote="Dillinger" data-source="post: 1360467" data-attributes="member: 13582"><p>I find that I have to take some short acting insulin for pretty much anything I'm eating, possibly not necessary for pure fat but who really wants to eat that?</p><p></p><p>Once thing that happens when we eat is that the liver dumps glucose in anticipation of our normal insulin response, but as we are diabetics the normal insulin response does not occur and instead we get the rather plodding imprecise version that we inject.</p><p></p><p>So, if I just ate a steak and salad I'd still bolus for it, just not very much.</p><p></p><p>[USER=143816]@Bella72[/USER] - you should not be starving yourself on a low carb diet; the idea is that you replace the carbs with fat and protein which will make you feel full up.</p><p></p><p>For your meal out you had a fillet steak, salad and sweet potato fries. Sweet potato has about 20g/100g of carbs so that meal would be around 30 carbohydrates. Did you bolus for that amount?</p><p></p><p>Fat doesn't matter; ignore it for the moment. It's the hardest thing to get your head around when eating like this as it runs contrary to everything we've been told, but it's true. Protein matters a bit, but not much you can bolus for it by using more a finger in the air guess and take a small amount for the steak. As always it's the carbs that need to be addressed. </p><p></p><p>People have different responses to wine; I personally don't notice any affect on my blood sugar from red or white wine, but would not drink sweet wines.</p><p></p><p>The first thing to do when you think you are running high is to test your basal doses. Have a search on here for 'basal test' and you'll get lots of information.</p><p></p><p>If you cut out carbs and cut out fat you won't be able to continue with a low-carb diet; it's really a low carb, moderate fat and moderate protein diet. Just the low-carb view of 'moderate fat' is quite different to a dietician's view!</p><p></p><p>Good luck</p><p></p><p>Dillinger</p></blockquote><p></p>
[QUOTE="Dillinger, post: 1360467, member: 13582"] I find that I have to take some short acting insulin for pretty much anything I'm eating, possibly not necessary for pure fat but who really wants to eat that? Once thing that happens when we eat is that the liver dumps glucose in anticipation of our normal insulin response, but as we are diabetics the normal insulin response does not occur and instead we get the rather plodding imprecise version that we inject. So, if I just ate a steak and salad I'd still bolus for it, just not very much. [USER=143816]@Bella72[/USER] - you should not be starving yourself on a low carb diet; the idea is that you replace the carbs with fat and protein which will make you feel full up. For your meal out you had a fillet steak, salad and sweet potato fries. Sweet potato has about 20g/100g of carbs so that meal would be around 30 carbohydrates. Did you bolus for that amount? Fat doesn't matter; ignore it for the moment. It's the hardest thing to get your head around when eating like this as it runs contrary to everything we've been told, but it's true. Protein matters a bit, but not much you can bolus for it by using more a finger in the air guess and take a small amount for the steak. As always it's the carbs that need to be addressed. People have different responses to wine; I personally don't notice any affect on my blood sugar from red or white wine, but would not drink sweet wines. The first thing to do when you think you are running high is to test your basal doses. Have a search on here for 'basal test' and you'll get lots of information. If you cut out carbs and cut out fat you won't be able to continue with a low-carb diet; it's really a low carb, moderate fat and moderate protein diet. Just the low-carb view of 'moderate fat' is quite different to a dietician's view! Good luck Dillinger [/QUOTE]
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