Two mince pies at lunchtime...

YorkshireAli said:

...25 units of Humalog, and I'm STILL 15.2... I've taken another 5 units, and will hope I'm straight by bedtime.

I've been baking for the family but for me, well, it's going to be an abstemious Christmas, I think I can say...!

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I think the best way to avoid those peaks is if you know you're going to have something sweet do your carb ratios 20 minutes before you eat it otherwise you wind up chasing your tail!

tnbnate said:

I think the best way to avoid those peaks is if you know you're going to have something sweet do your carb ratios 20 minutes before you eat it otherwise you wind up chasing your tail!

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Riveting...........lol


I'm fairly certain 20 minutes of extra preparation wouldn't have helped him/her. The way the original post was worded suggests "lunchtime" was hours before they had made that post.

There's nothing magical about "20 minutes."

Hello. Am I right in thinking Christmas cake with marzipan and icing would be as bad if not worse?

TorqPenderloin said:

Riveting...........lol


I'm fairly certain 20 minutes of extra preparation wouldn't have helped him/her. The way the original post was worded suggests "lunchtime" was hours before they had made that post.

There's nothing magical about "20 minutes."

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I thnk the point was that injecting 20 mins before could have avoided the spike altogether. I need to inject NovoRapid 20-30 mins before eating to maintain a steady level.

YorkshireAli- I'm hoping my doctor will prescribe some wine to help with my spikes! Made me laugh. Merry Christmas!

I'm recently diagnosed type 1 and sorry if this seems a daft question, but I'm looking for some honest answers and not the 'stock' medical answer. Does it really matter if your BG goes high, say a couple of times a week? Surely if it just goes high for a couple of hours and then you inject more insulin to bring it down, it won't have caused any damage for just an hour or two, and what's the harm in using more insulin? What dangers are there to using as much insulin as you need? Again, sorry if this is a naive question. Many thanks.

I got T1 just a year ago so I am still learning. I think it is best to aim to keep your levels in control and in the normal 4 to 7 range. I have learnt not to panic when I do not achieve this. The medical professionals that I have met were not worried with the occasional high,as long as it does not become the norm.

Does it matter if your big goes high? It would depend how high it went and for how long. To me, it definitely matters, but I don't necessarily worry if my blood sugar is occasionally and briefly higher than normal.

I'll put it this way: my a1c at diagnosis was 13.2. The fact that it was that high likely meant my blood sugar averaged around 20 mmol/l for at least three months (and based on my timeline of events, probably closer to 6 months). I'm very lucky that my eye, kidney, and overall health checks showed no signs of damage.

Now, I wouldn't intentionally allow my levels to remain high even if it's for an hour. I also correct (insulin) for any readings above 7mmol/l. However, there are (very rare) occasions when my blood sugar spikes above 11, but it doesn't ruin my day if they do.

As far as your last two questions, what's the dangers of using as much insulin as you need? Well, if you use too much (over correct) you can kill yourself. That's why you should never guess how much insulin you need or compare numbers to other people. On a less serious note, insulin promotes weight gain (both good and bad) and maintaining the thought process "I can eat whatever I want as long as I correct with insulin" is a great path towards morbid obesity.

YorkshireAli said:

So do I...!

I knew it was a really bad idea, but, well, it's Christmas and all that, and I'd baked a really lovely batch of mince pies and though my nephew took most of them home with him, I just found two making their way into my mouth...you know how it is. A salutory lesson - eighteen virtuous months of low-carbing shot down in a couple of greedy mouthfuls.

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Hi,

Just a mad therory I'm having. Could the high BG contribution be due to sugar or sweet stuff being ingested through the skin? You were cooking.

I know nothing about mince pies...

TorqPenderloin said:

There's nothing magical about "20 minutes."

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Try listening to some Pink Floyd.

Got to say that this year due to digestive probs being more prolific I have tried a purely blissful pudding.

It's called "pots n co" exceptional puddings - chocolate and orange pot.

Described as "an indulgent smooth blend of dark chocolate, cream,and fresh orange zest." Gluten free and ready to eat.

They come in 100g ramekin pots (worth keeping) and 20g carb. I also added glutinous amounts of clotted cream as I was so delighted to find such a pudding that has ingredients that do not adversely affect my huge intolerances to artificial ingredients.

This was my Christmas treat this year. Due to problems with stomach I can no longer have plain cooked or steamed meat and veg so we had a salmon curry for Xmas day and Boxing Day with cauliflower rice. So this pudding at 20g and being totally edible for me was total indulgence.

I've got no idea on price, but admit it was from Waitrose chilled pudding cabinet. It was my treat for Xmas but boy, it was absolutely fantastic and didn't raise levels one bit.

Incidentally, just had my Boxing Day one as well!!

They totally out beat any mince pie....