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<blockquote data-quote="kegstore" data-source="post: 93466" data-attributes="member: 16530"><p>It's frustrating but worth the effort compared against the alternative...</p><p></p><p>The trick lies in understanding exactly what (specifically carbohydrate) is in your food, and how much of it is in there (weighed in grams). Carbs are the one thing guaranteed to raise your blood sugar level, and by a measurable amount although possibly at different rates, again depending on what you're eating and in combination with other food types. Once you learn to match your insulin dose to the carb you're eating (in the context of the whole meal), you should see much better control with greatly improved blood numbers.</p><p></p><p>Would you consider going on a carb counting course? And buying a small reference book? I reckon it would all become a lot clearer if you did, so maybe have a chat with your diabetic healthcare team about it? The one caveat I would add is that I've been counting carbs since diagnosis (27 years ago), but still occasionally get the odd surprise even when I think I know what I'm doing! Just my body keeping me on my toes...</p><p></p><p>Some people would suggest reducing your carb intake, but I'm not one of them and in any event I don't think that's your first step. It MAY be something you want to consider once you've learned more about the food you eat and the effect it has on your blood sugar.</p><p></p><p>Whatever you choose to do, better control IS possible, but "giving up testing and guessing for a few months" leads to only one destination... :wink:</p></blockquote><p></p>
[QUOTE="kegstore, post: 93466, member: 16530"] It's frustrating but worth the effort compared against the alternative... The trick lies in understanding exactly what (specifically carbohydrate) is in your food, and how much of it is in there (weighed in grams). Carbs are the one thing guaranteed to raise your blood sugar level, and by a measurable amount although possibly at different rates, again depending on what you're eating and in combination with other food types. Once you learn to match your insulin dose to the carb you're eating (in the context of the whole meal), you should see much better control with greatly improved blood numbers. Would you consider going on a carb counting course? And buying a small reference book? I reckon it would all become a lot clearer if you did, so maybe have a chat with your diabetic healthcare team about it? The one caveat I would add is that I've been counting carbs since diagnosis (27 years ago), but still occasionally get the odd surprise even when I think I know what I'm doing! Just my body keeping me on my toes... Some people would suggest reducing your carb intake, but I'm not one of them and in any event I don't think that's your first step. It MAY be something you want to consider once you've learned more about the food you eat and the effect it has on your blood sugar. Whatever you choose to do, better control IS possible, but "giving up testing and guessing for a few months" leads to only one destination... :wink: [/QUOTE]
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