You definitely need to have a large blob of blood for the On Call I found.. more than any of my other meters but I just give the finger a good squeeze and get a low failure rate.. Also the draw rate up the strip is quite slow so you need to leave the strip in the blood globule for longer than you may think..I also use an On Call Dual for testing ketones and also occasionally for testing BG as a comparison to my other meters. It seems to compare well but it has a high strip failure rate - about one in five. It will take up blood and start counting down, then gives an error code indicating not enough blood. Is it just me or is this commonplace with this meter? I don’t have the problem with the other meters. Sorry if this is hijacking the thread.
Hi @Brunneria, here are three others:Hi @kitedoc
I suggest you have a good google around the Insulin Index of various foods - including the proteins.
You will see that different types of protein (beef or white fish, chicken or pork, hard cheese or tofu) have different places on the insulin index charts.
Therefore, the choice of type of protein carries a different insulin requirement, and this is possibly where @Mel dCP 's insulin requirements differ from your need to allow for 50% of protein.
I imagine that by selecting proteins with lower places on the Insulin Index, you could reduce your insulin requirements - but it would be a very trial-and-error personal thing, with lots of testing involved.
In the past, I have seen a magnificent chart showing the Insulin Index of nearly every food known to man, all sub divided into food groups for easy comparison. But I am afraid I didn't keep the link. The link I will include below is a v basic one, and I haven't looked at the site in depth to see if it is a good one.
https://optimisingnutrition.com/2015/03/30/food_insulin_index/
But it should give you an idea of what I am talking about.
Thank you @Bluetit1802, Apologies for the delayed reply.@kitedoc I'm afraid the first of your 3 links doesn't work. Is it for Australians or library members only?
Thank you @Bluetit1802, Apologies for the delayed reply.
I think I must have been given a specific number after the handle part of the address:
You might have to search under: Bell insulin index PhD.
Are you a member of the T1Grit closed group on FB or just a follower of the public page?Thank you , Jim. I shall watch t asap !!
Good morning Bluetit1802... you are always so full of common sense. I was celebrating last week and decided to eat duck pancakes in a very upmarket Chinese restaurant. I knew I would get readings later of higher than 8.5, but before bed I tested again and it had dropped to the much more normal 6.4, which for me is standard after eating something I would not usually. Imagine my shock in the morning when I woke, tested and found a 6.9 reading. I was horrified and blamed the pancakes because of the wheat content and also the little sugar in the small amount of hoisin sauce that I used. Thank you for explaining that it was the long acting protein that was being displayed, not the pancakes. It has often shocked me and, indeed, stops me from eating chips, or something similar, for fear of high FBG.. it makes perfect sense and I'm amazed that after years of low-carb, no meds living I didn't twig!! Thank you once again... Susi...I don't understand why a T1 needs to bolus for protein. (although some on here report that they do). Protein takes ages and ages to digest and any percentage that ends up as glucose won't appear in the bloodstream for many, many hours. It doesn't digest quickly like carbs do. If it has any effect it will be the following day most likely. Also, just because a percentage CAN convert to glucose, doesn't mean to say it WILL.
http://www.tuitnutrition.com/2017/07/gluconeogenesis.html
No sorry but think it probably was the pancakes and hoisin sauce..I was horrified and blamed the pancakes because of the wheat content and also the little sugar in the small amount of hoisin sauce that I used. Thank you for explaining that it was the long acting protein that was being displayed, not the pancakes
Good morning Bluetit1802... you are always so full of common sense. I was celebrating last week and decided to eat duck pancakes in a very upmarket Chinese restaurant. I knew I would get readings later of higher than 8.5, but before bed I tested again and it had dropped to the much more normal 6.4, which for me is standard after eating something I would not usually. Imagine my shock in the morning when I woke, tested and found a 6.9 reading. I was horrified and blamed the pancakes because of the wheat content and also the little sugar in the small amount of hoisin sauce that I used. Thank you for explaining that it was the long acting protein that was being displayed, not the pancakes. It has often shocked me and, indeed, stops me from eating chips, or something similar, for fear of high FBG.. it makes perfect sense and I'm amazed that after years of low-carb, no meds living I didn't twig!! Thank you once again... Susi...
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