I have been on a low-carb kick that has food centered in the forefront of my mind. I had a certain misrepresenting perception of low-carb or carb-free eating. It taunted me about the extra hassle and drawn-out time needed to plan accordingly. If most of the country is serving carb-full food, it made sense in my head that eating alternatively would be more troublesome. Why hand pick vegetables from the produce section when they would automatically put on top of my salad and tacos from the Mexican restaurant? It turns out though, consciously eating carb-free makes life much simpler from this diabetic's perspective.

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"The human race can be divided into two groups: those who produce their own insulin, and those who don't."

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Yesterday, I merged inspiration from Ecclesiastes with the liturgical forms of responses and contrasts to highlight some of the variables that make each person's experience of living with diabetes unique.

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One of the traditions leading into Passover is purging one's house of chometz, or leaven — those foods which have been, or could be, transformed by leavening (primarily packaged or wild yeasts). Except for those grain products which have been specifically watched over, in both a religious and a production sense, to make certain there has been — and can be — no leavening, preparing one's house for Pesach means purging it of all grain products. (In recent years this has become more symbolic than actual, but that's a long digression.) Except for the shmurah ("watched over") matzoh and matzoh products, it's not unlike what many households do when there's a new diagnosis of celiac, or an anaphylactic peanut allergy.

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