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Type 1 Diabetes
Is it possible to be type 1 insulin free?
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<blockquote data-quote="Scott-C" data-source="post: 1641503" data-attributes="member: 374531"><p>My comment was about docs in general, not specifically consultants.</p><p></p><p>I had to explain to my GP what an AGP graph was: she'd never seen one before. </p><p></p><p>And as for consultants, sure, some of them are up to speed but some aren't. After doing a DAFNE course last year, I basically got a row from a consultant for not doing a 1u to 10 carbs ratio. </p><p></p><p>I explained that my understanding was that DAFNE suggests 1:10 (or 1:1 in their ridiculous Portion language - the presenting T1 DSN later admitted to me that the only time she and colleagues use CP is when they present DAFNE) as a starting point but is then adjusted according to experience, and mines showed way better results at 1.5 to 10. </p><p></p><p>Did any of this wash? No, consultant was insistent that it must be 1:10 because "that's what DAFNE says". Idiot. Her speciality is research on tweaking stem cells and transplantation. Doesn't mean she knows anything about practical issues such as ratios. </p><p></p><p>And as for inter-meal adjustments instead of DAFNE "save corrections till meal"....I didn't even go there.</p><p></p><p>I think some consultants are still trapped in the overly safety conscious mindset of management through strips alone and view the tweaking which cgm allows as dangerous. </p><p></p><p>I agree that education makes a big difference, but sight shouldn't be lost of the fact that it doesn't need a week long course to inform people that you can look at the back of packets, get Carbs & Cals, and use as a very general starting point 1u lowers by 2 to 3, 10g raises by 2 to 3 and adjust from there according to experience.</p><p></p><p>Even without formal education, there are plenty of posts in this site from people who have decided to get libre out of curiosity and the wealth of information it gives has caused them to become engaged and actively seek out information without hanging around on a lengthy waiting list for the next DAFNE course.</p></blockquote><p></p>
[QUOTE="Scott-C, post: 1641503, member: 374531"] My comment was about docs in general, not specifically consultants. I had to explain to my GP what an AGP graph was: she'd never seen one before. And as for consultants, sure, some of them are up to speed but some aren't. After doing a DAFNE course last year, I basically got a row from a consultant for not doing a 1u to 10 carbs ratio. I explained that my understanding was that DAFNE suggests 1:10 (or 1:1 in their ridiculous Portion language - the presenting T1 DSN later admitted to me that the only time she and colleagues use CP is when they present DAFNE) as a starting point but is then adjusted according to experience, and mines showed way better results at 1.5 to 10. Did any of this wash? No, consultant was insistent that it must be 1:10 because "that's what DAFNE says". Idiot. Her speciality is research on tweaking stem cells and transplantation. Doesn't mean she knows anything about practical issues such as ratios. And as for inter-meal adjustments instead of DAFNE "save corrections till meal"....I didn't even go there. I think some consultants are still trapped in the overly safety conscious mindset of management through strips alone and view the tweaking which cgm allows as dangerous. I agree that education makes a big difference, but sight shouldn't be lost of the fact that it doesn't need a week long course to inform people that you can look at the back of packets, get Carbs & Cals, and use as a very general starting point 1u lowers by 2 to 3, 10g raises by 2 to 3 and adjust from there according to experience. Even without formal education, there are plenty of posts in this site from people who have decided to get libre out of curiosity and the wealth of information it gives has caused them to become engaged and actively seek out information without hanging around on a lengthy waiting list for the next DAFNE course. [/QUOTE]
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