SamJermy87
Member
A Type 1 food question.
A couple of weeks ago I went through a phase of about 4 days where my insulin/carb ratio was clearly too much. Kept dropping into a hypo after each meal (or trying to, I kept pulling it back up with sweets and flapjack). I typically am 1 unit per 20g of carbs, but these days I was more like 1 unit per 15g of carbs. It levelled back out after those days to being to 1 unit per 20g of carbs again.
The weekend before I had a series of meals that was definitely more garlicky than I would have ever had normally. Safe to say I had eaten enough that vampires would have avoided me for a month!
Is this something that could have impacted my insulin sensitivity? Or could it have just been a coincidence with the millions of other variables that impact blood sugar?
A couple of weeks ago I went through a phase of about 4 days where my insulin/carb ratio was clearly too much. Kept dropping into a hypo after each meal (or trying to, I kept pulling it back up with sweets and flapjack). I typically am 1 unit per 20g of carbs, but these days I was more like 1 unit per 15g of carbs. It levelled back out after those days to being to 1 unit per 20g of carbs again.
The weekend before I had a series of meals that was definitely more garlicky than I would have ever had normally. Safe to say I had eaten enough that vampires would have avoided me for a month!
Is this something that could have impacted my insulin sensitivity? Or could it have just been a coincidence with the millions of other variables that impact blood sugar?