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Diabetes Discussion
Greetings and Introductions
Hi all, newly diagnosed Type 1
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<blockquote data-quote="Scott-C" data-source="post: 2089836" data-attributes="member: 374531"><p>Hi, [USER=510159]@Chris1983[/USER] , on the food front, there's a surprising amount of latitude with T1. </p><p></p><p>Sure, you do need to think ahead a lot more than a non-T1 (there are things which you will learn about like the timing of insulin, called pre-bolusing, insulin-stacking, and the absorption rates of different meals) but, on the whole, you can still walk into any restaurant on the planet and eat pretty much anything on the menu.</p><p></p><p>Sure, there are some meals and food types which are more bother than they are worth, and you'll learn as time goes by which ones those are for you but, rest assured, if you want to go out for a full fry up brunch or a Chinese buffet, or a five course tasting menu, or street food in Asia, or even just a cheap and cheerful Greggs steak bake, these are all totally manageable for a T1.</p><p></p><p>There's a few useful reference books which are worth a read:</p><p></p><p>Think Like a Pancreas, Gary Scheiner - covers the basics.</p><p></p><p>Pumping Insulin, John Walsh - mainly aimed at people using insulin pumps, but has some very detailed info about how insulin works which is useful for people on pens too.</p><p></p><p>Sugar Surfing, Stephen Ponder - discusses how to use cgm, continuous glucose monitoring, which takes a lot of the unpredictability out of T1 and helps tighten up adjusting ratios, basal dose, learning about pre-bolusing and stacking and generally being able to spot and then fix a developing trend before it gets messy.</p><p></p><p>Good luck!</p></blockquote><p></p>
[QUOTE="Scott-C, post: 2089836, member: 374531"] Hi, [USER=510159]@Chris1983[/USER] , on the food front, there's a surprising amount of latitude with T1. Sure, you do need to think ahead a lot more than a non-T1 (there are things which you will learn about like the timing of insulin, called pre-bolusing, insulin-stacking, and the absorption rates of different meals) but, on the whole, you can still walk into any restaurant on the planet and eat pretty much anything on the menu. Sure, there are some meals and food types which are more bother than they are worth, and you'll learn as time goes by which ones those are for you but, rest assured, if you want to go out for a full fry up brunch or a Chinese buffet, or a five course tasting menu, or street food in Asia, or even just a cheap and cheerful Greggs steak bake, these are all totally manageable for a T1. There's a few useful reference books which are worth a read: Think Like a Pancreas, Gary Scheiner - covers the basics. Pumping Insulin, John Walsh - mainly aimed at people using insulin pumps, but has some very detailed info about how insulin works which is useful for people on pens too. Sugar Surfing, Stephen Ponder - discusses how to use cgm, continuous glucose monitoring, which takes a lot of the unpredictability out of T1 and helps tighten up adjusting ratios, basal dose, learning about pre-bolusing and stacking and generally being able to spot and then fix a developing trend before it gets messy. Good luck! [/QUOTE]
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