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Help with diet and frustrating high sugar levels
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<blockquote data-quote="phoenix" data-source="post: 370686" data-attributes="member: 12578"><p>I agree that you have to take into account prior levels and prior exercise. Personally I also find that every lower carb meal I eat requires more insulin than dosing by carb counting alone would suggest. (normally my main meals have a consistent amount of carbs)</p><p> Certainly boiled eggs seem to require quite a bit of insulin; <u>for me</u> they count the same as about 7-8g of carbs each. </p><p></p><p>This makes perfect sense when you look at the insulin index which was devised some time ago. They compared the amount of insulin released by normal people for different foods. Eggs were found to be about on par with all bran and a bit less than porridge.<a href="http://en.wikipedia.org/wiki/Insulin_index" target="_blank">http://en.wikipedia.org/wiki/Insulin_index</a></p><p>This particular index was fairly exploratory and needed (still needs) a lot more work on it.</p><p></p><p>More recently researchers have started to develop the idea .</p><p> First they looked at using the insulin index to predict the insulin response for mixed meals in non diabetics. They found that they could make reasonably accurate predictions.</p><p> Using the data they obtained, they devised an algorithm(FII) for calculating insulin doses . They used that to calculate doses for 2 different meals eaten by T1s using a pump.</p><p></p><p>ie taking into account the normal insulin demand of the meal was a much more sucessful method of calculating the dose. Non carb containing foods had an effect.</p><p> <em>Improving the Estimation of Mealtime Insulin Dose in Adults With Type 1 Diabetes</em></p><p><em>The Normal Insulin Demand for Dose Adjustment (NIDDA) study</em></p><p><em>Jiansong Bao, MSC1, Heather R. Gilbertson, PHD, ADVAPD2, Robyn Gray, CDE3, Diane Munns, APD3, Gabrielle Howard, MD, FRACP3, Peter Petocz, PHD4, Stephen Colagiuri, MD, FRACP1 and Jennie C. Brand-Miller, PHD</em></p><p><a href="http://care.diabetesjournals.org/content/34/10/2146.long" target="_blank">http://care.diabetesjournals.org/conten ... /2146.long</a></p><p></p><p> There isn't nearly enough info available for this concept to be used outside the lab so it's not yet a practical method. It does suggest that we have to be aware of the demands of non carb containing foods. This may vary from person to person.. like the glycemic index, the insulin index is based on average responses.</p><p></p><p> if you keep good records then over time you can work out what type of results you have from different types of meals and adjust the insulin accordingly.</p></blockquote><p></p>
[QUOTE="phoenix, post: 370686, member: 12578"] I agree that you have to take into account prior levels and prior exercise. Personally I also find that every lower carb meal I eat requires more insulin than dosing by carb counting alone would suggest. (normally my main meals have a consistent amount of carbs) Certainly boiled eggs seem to require quite a bit of insulin; [u]for me[/u] they count the same as about 7-8g of carbs each. This makes perfect sense when you look at the insulin index which was devised some time ago. They compared the amount of insulin released by normal people for different foods. Eggs were found to be about on par with all bran and a bit less than porridge.[url=http://en.wikipedia.org/wiki/Insulin_index]http://en.wikipedia.org/wiki/Insulin_index[/url] This particular index was fairly exploratory and needed (still needs) a lot more work on it. More recently researchers have started to develop the idea . First they looked at using the insulin index to predict the insulin response for mixed meals in non diabetics. They found that they could make reasonably accurate predictions. Using the data they obtained, they devised an algorithm(FII) for calculating insulin doses . They used that to calculate doses for 2 different meals eaten by T1s using a pump. ie taking into account the normal insulin demand of the meal was a much more sucessful method of calculating the dose. Non carb containing foods had an effect. [i]Improving the Estimation of Mealtime Insulin Dose in Adults With Type 1 Diabetes The Normal Insulin Demand for Dose Adjustment (NIDDA) study Jiansong Bao, MSC1, Heather R. Gilbertson, PHD, ADVAPD2, Robyn Gray, CDE3, Diane Munns, APD3, Gabrielle Howard, MD, FRACP3, Peter Petocz, PHD4, Stephen Colagiuri, MD, FRACP1 and Jennie C. Brand-Miller, PHD[/i] [url=http://care.diabetesjournals.org/content/34/10/2146.long]http://care.diabetesjournals.org/conten ... /2146.long[/url] There isn't nearly enough info available for this concept to be used outside the lab so it's not yet a practical method. It does suggest that we have to be aware of the demands of non carb containing foods. This may vary from person to person.. like the glycemic index, the insulin index is based on average responses. if you keep good records then over time you can work out what type of results you have from different types of meals and adjust the insulin accordingly. [/QUOTE]
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