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Why fish?

L

lynbrown

Well-Known Member
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Twice this week I have had fish for my evening meal, haddock and salmon. Both with veg and potatoes. Yet on both occasions I have been wakened early hours 5am -7am with hypo. What is the solution to avoid this?
 
I would be surprised if it was the fish. How do those fish meals compare to what you ate on the other days? Eg did you have less carbs, more fat, etc?

I presume you're taking insulin? What insulin(s) do you take and when?
 
Humilin 3 times a day x 6units and novorapid at bed time 16units. Plus 4 metformin a day. I suspect the fish has less carbs?
 
lynbrown said:
Humilin 3 times a day x 6units and novorapid at bed time 16units. Plus 4 metformin a day. I suspect the fish has less carbs?
Click to expand...

I think you mean the other way round?

Fish doesn't have any carbs but it does contain protein, which your body can convert to glucose. It's the same with meat, etc.

As you're on set doses of insulin before meals, do you count carbs and eat the same amount of carbs per meal?
 
Yes, other way! I used to count carbs and divide by ten to work out insulin. I may have to start that again, as I got out of the habit
,it was so tedious. However, needs must. I wish I had a contraption of some sort that monitored my by and automatically topped me up, thus avoiding hypos.


.
 
lynbrown said:
Yes, other way! I used to count carbs and divide by ten to work out insulin. I may have to start that again, as I got out of the habit
,it was so tedious. However, needs must. I wish I had a contraption of some sort that monitored my by and automatically topped me up, thus avoiding hypos.
.
Click to expand...

Yes, carb counting can be annoying - having to do that when other people can just eat. But it's crucial to good control if you're on insulin.

I weigh my food eg pasta to make sure I get the carbs right. I usually have the same amount of carbs for a particularly meal. What I mean by that is, say, if I was going to have pasta with a homemade tomato sauce, I'd have the same proportion of sauce, weigh out the same amount of pasta - and then I'd know the carbs were thevsame each time. So I wouldn't have to keep counting carbs every time I ate that meal because I'd already know how many carbs were in it.

For recipes, I work out the carbs per portion and write that in the recipe book. That way, if I cook something I haven't had for a while, I don't have to count carbs, I can just read it and quickly know how much insulin to have.

Carb counting and lots of testing should help :)
 
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