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<blockquote data-quote="mrman" data-source="post: 455020" data-attributes="member: 40510"><p>Well.... I don't low carb have good hba1c, not overweight from eating carbs, and no other problems. controlled by getting basal correct, this is key to basal/bolus. Thing is if you are on reduced carbs and decide not to for a few days your basal will also need adjusting and vice-~versa. Once that sorted concentrate on bolus ratios. Also depending on quantity of carbs eaten at a meal ratios can vary. For eg, at lunch if I eat an 80 carb meal, my ratio would be 1\12, if I was to eat 150 carbs my ratio would be 1/10 to cope with the bigger meal. Other things to consider would be gi of meal, higher the gi, the quicker the sugar is in your blood, so I leave an appropriate time after bolusing before eating to give the insulin a head start. Time of day needs to be considered, as well as a host of other things such as activity levels, illness, etc.</p><p></p><p> Now, heres the good bit, the above would apply weather low carbing or not. So is your original question relevant to low carb or not. Not really as if using insulin, the individual requires to test,record,learn to use the right amount of insulin for their body, and lifestyle.</p><p> would I low carb, can honestly say I would never go to that extreme. Would I reduce carbs ~ if needed to loose weight wouldn't I automatically do that by reducing my calories. also to point out that someone who does not low carb does not mean they eat anything, everything in sight. I just choose a low fat diet, which involves eating in the main complex carbs,salad, veg, lean meat with the occasional treat that I now know how to insulate for as to not cause a spike. </p><p>Whatever you choose to do, .needs to sustainable in the long term and be safe to do so. Is any persons diet safe these days....</p><p></p><p></p><p>Sent from the <a href="http://www.diabetes.co.uk/app/?utm_source=sig&utm_medium=txt&utm_campaign=appsig" target="_blank">Diabetes Forum App</a></p></blockquote><p></p>
[QUOTE="mrman, post: 455020, member: 40510"] Well.... I don't low carb have good hba1c, not overweight from eating carbs, and no other problems. controlled by getting basal correct, this is key to basal/bolus. Thing is if you are on reduced carbs and decide not to for a few days your basal will also need adjusting and vice-~versa. Once that sorted concentrate on bolus ratios. Also depending on quantity of carbs eaten at a meal ratios can vary. For eg, at lunch if I eat an 80 carb meal, my ratio would be 1\12, if I was to eat 150 carbs my ratio would be 1/10 to cope with the bigger meal. Other things to consider would be gi of meal, higher the gi, the quicker the sugar is in your blood, so I leave an appropriate time after bolusing before eating to give the insulin a head start. Time of day needs to be considered, as well as a host of other things such as activity levels, illness, etc. Now, heres the good bit, the above would apply weather low carbing or not. So is your original question relevant to low carb or not. Not really as if using insulin, the individual requires to test,record,learn to use the right amount of insulin for their body, and lifestyle. would I low carb, can honestly say I would never go to that extreme. Would I reduce carbs ~ if needed to loose weight wouldn't I automatically do that by reducing my calories. also to point out that someone who does not low carb does not mean they eat anything, everything in sight. I just choose a low fat diet, which involves eating in the main complex carbs,salad, veg, lean meat with the occasional treat that I now know how to insulate for as to not cause a spike. Whatever you choose to do, .needs to sustainable in the long term and be safe to do so. Is any persons diet safe these days.... Sent from the [url=http://www.diabetes.co.uk/app/?utm_source=sig&utm_medium=txt&utm_campaign=appsig]Diabetes Forum App[/url] [/QUOTE]
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