This is not actually a post about making bread so if you're looking for recipes, move along...
I've noticed over the years that there are two schools of making bread. One school says that you must measure everything very carefully if you're ever to get a decent loaf. The other school says that once you've got a bit of experience, you'll be able to just throw things together by feel, you'll know without measurement whether you've got it right, and all this messing about with weighing scales is a waste of time. I've always been firmly in the second school, and it doesn't seem to do my bread any harm.
Back in November, l started injecting insulin, Lantus every night and Novorapid before meals. l was told all about carb- counting and encouraged to keep a record of carbs eaten and insulin taken so that I could work out my insulin ratio. But I quickly realised it wasn't that easy. Some days, the same meal and the same insulin and the same exercise would give wildly differing results. l read up around how insulin works, which foods have a lot of carbs, and so on.
And after a while, I evolved my own method. I still keep track of insulin doses and BS levels before meals but I've stopped tracking carbs. I just look at the last few days figures, see what insulin I gave myself, what the result was, remember more or less what I ate for the last few meals, what I did in terms of exercise that day, then come up with an insulin dose that seems right. The decision rarely takes more than a few seconds. And I usually get it right. My HbAC1 was 9.2 when I started on insulin in November. Last week's was 6.1, so I'm obviously doing something right. I seem to be managing my insulin in the same way I make bread - by informed instinct. It's certainly not what the doctor ordered, but he seems pleased with the results.
Does anyone else deal with their insulin dosage in this apparently slapdash fashion?
Sent from the Diabetes Forum App
I've noticed over the years that there are two schools of making bread. One school says that you must measure everything very carefully if you're ever to get a decent loaf. The other school says that once you've got a bit of experience, you'll be able to just throw things together by feel, you'll know without measurement whether you've got it right, and all this messing about with weighing scales is a waste of time. I've always been firmly in the second school, and it doesn't seem to do my bread any harm.
Back in November, l started injecting insulin, Lantus every night and Novorapid before meals. l was told all about carb- counting and encouraged to keep a record of carbs eaten and insulin taken so that I could work out my insulin ratio. But I quickly realised it wasn't that easy. Some days, the same meal and the same insulin and the same exercise would give wildly differing results. l read up around how insulin works, which foods have a lot of carbs, and so on.
And after a while, I evolved my own method. I still keep track of insulin doses and BS levels before meals but I've stopped tracking carbs. I just look at the last few days figures, see what insulin I gave myself, what the result was, remember more or less what I ate for the last few meals, what I did in terms of exercise that day, then come up with an insulin dose that seems right. The decision rarely takes more than a few seconds. And I usually get it right. My HbAC1 was 9.2 when I started on insulin in November. Last week's was 6.1, so I'm obviously doing something right. I seem to be managing my insulin in the same way I make bread - by informed instinct. It's certainly not what the doctor ordered, but he seems pleased with the results.
Does anyone else deal with their insulin dosage in this apparently slapdash fashion?
Sent from the Diabetes Forum App
