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Is a carb just a carb?
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<blockquote data-quote="DaftThoughts" data-source="post: 1446738" data-attributes="member: 317436"><p>As everyone recommends, figure out your ratios. If you need to adjust them, adjust them slowly and err on the side of running a bit too high. It's easier to correct a food induced high than to deal with hypos all the time. The training should help with that!</p><p></p><p>I personally find that the timing of the insulin is important on whether a carb is just a carb. If I want something sweet, I know that it will spike my bloodsugar in under an hour (peaking starts at 30-45 minutes and lasts up until an hour or two). Rapid acting insulin peaks at about an hour to 90 minutes, so I try to inject at least 20-30 minutes before a sweet treat. This means the insulin is already working in my system before the sugar gets there, so it evens out the curve. It doesn't matter whether it's a sugar-free white bread or a straight up sugar laden cookie, they act the same. 'Complex carbs' only become 'complex' when paired with other foods that are fatty, fiber or protein rich.</p><p></p><p>If I'm eating fatty foods (like the odd serving of fries) I have to split bolus because the fat will delay when the carbs kick in. For me that's usually around 4-6 hours. If I have dinner at 6pm then I usually take 40% of my insulin for those carbs right as I begin eating (I don't spike very fast with fatty foods so that's totally okay). Then after 4-5 hours I test to see where I'm at. I might still be around 6 and low 7 and that's fine. I do test again an hour later, but whenever I'm hittinghigh 7 or 8 (or higher) I take the remaining 60% of my insulin for those carbs because that's when the rest kicks in.</p><p></p><p>Fibers are the only thing I deduct from my carb counting, unless the packaging says they already deducted them. I know there are differences per country so the training will probably tell you what to do with that.</p><p></p><p>So in summary, the key points in carbs:</p><p>- Your ratios should be determined first, the rest doesn't work until you have this info.</p><p>- Plain carbs without fat, fibers or protein will spike you within an hour or so, regardless of whether they're simple or complex.</p><p>- Timing of the insulin injection differs per kind of food. This is individual, so you'll have to test, but can affect your levels for the better if done right.</p><p>- Err on the side of caution. Better to be slightly high and correct with small injections than have a big hypo to deal with out of nowhere.</p><p></p><p></p><p>That can be super useful, I agree! I do recommend taking the GI with a small grain of salt - some foods that are low GI still spike a lot of people, so it's best used as a guideline until you've found what works for you individually.</p></blockquote><p></p>
[QUOTE="DaftThoughts, post: 1446738, member: 317436"] As everyone recommends, figure out your ratios. If you need to adjust them, adjust them slowly and err on the side of running a bit too high. It's easier to correct a food induced high than to deal with hypos all the time. The training should help with that! I personally find that the timing of the insulin is important on whether a carb is just a carb. If I want something sweet, I know that it will spike my bloodsugar in under an hour (peaking starts at 30-45 minutes and lasts up until an hour or two). Rapid acting insulin peaks at about an hour to 90 minutes, so I try to inject at least 20-30 minutes before a sweet treat. This means the insulin is already working in my system before the sugar gets there, so it evens out the curve. It doesn't matter whether it's a sugar-free white bread or a straight up sugar laden cookie, they act the same. 'Complex carbs' only become 'complex' when paired with other foods that are fatty, fiber or protein rich. If I'm eating fatty foods (like the odd serving of fries) I have to split bolus because the fat will delay when the carbs kick in. For me that's usually around 4-6 hours. If I have dinner at 6pm then I usually take 40% of my insulin for those carbs right as I begin eating (I don't spike very fast with fatty foods so that's totally okay). Then after 4-5 hours I test to see where I'm at. I might still be around 6 and low 7 and that's fine. I do test again an hour later, but whenever I'm hittinghigh 7 or 8 (or higher) I take the remaining 60% of my insulin for those carbs because that's when the rest kicks in. Fibers are the only thing I deduct from my carb counting, unless the packaging says they already deducted them. I know there are differences per country so the training will probably tell you what to do with that. So in summary, the key points in carbs: - Your ratios should be determined first, the rest doesn't work until you have this info. - Plain carbs without fat, fibers or protein will spike you within an hour or so, regardless of whether they're simple or complex. - Timing of the insulin injection differs per kind of food. This is individual, so you'll have to test, but can affect your levels for the better if done right. - Err on the side of caution. Better to be slightly high and correct with small injections than have a big hypo to deal with out of nowhere. That can be super useful, I agree! I do recommend taking the GI with a small grain of salt - some foods that are low GI still spike a lot of people, so it's best used as a guideline until you've found what works for you individually. [/QUOTE]
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