AmethystD

A coworker asked me if I knew of a cake mix that was sugar free. She was asked to bake a cake for a friend who has diabetes.

That began the carbohydrate lesson.

"The thing is, although something may say 'Sugar Free' or 'Reduced Sugar' it may still have carbs in it which is what effects blood sugar. Sugar is included in that number." I did my best to not get too technical.

"Well I bought this one to try but I thought I would check with you to see if you knew of a better one," she said. (READ MORE)

pasto

I haven't ACTUALLY basal tested in awhile (by that, I mean I haven't done it the right way, but surely I've watched my numbers fall in patterns). I usually eat the same things for breakfast, so to me basal testing for the morning hours seems a bit ridiculous. But the last few days of numbers have me thinking that a basal test is in demand.

I've been trying to check after meals more regularly so that I can see if I want to go on Symlin later. But these new numbers have me wondering what is going on inside this body of mine.

  (READ MORE)

CraigPJ

Last week I wrote about my experience with my new endo. Today marks a week from that first visit and the day I am supposed to fax over a weeks worth of BG readings and boluses from my pump.

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bigevil600

Since becoming a "Weight Watcher," I have noticed the amount of stress in my life has increased. Having diabetes means I carry around a bunch of stuff with me where ever I go. I have my Glucose testing machine, strips, lancets, glucose tabs, and not to mention my carb counting book.

And now I have to add my Dining Out Guide which gives me the point values to restaurant food, my sliding scale for figuring point values, my tracker which I log my points in, and the Food Guide that has point values for all kinds of foods. So you see, I have more stuff to remember these days then I did before. (READ MORE)

Ian B. Line

Diabetes is hard work. Everyday I use my brain to survive and thrive. Every day I'm a mathematician, nutritionist and doctor.

I add carbs together, often so naturally I never give it a second thought (until three hours later when my levels leap up to 250). I subtract and add boluses to achieve an accurate dose. I figure percentages of basal rates to achieve a better A1c. I find the averages of blood sugars, insulin totals and daily carb counts (or let my high tech meter and pump do it for me). My brain is full of numbers and levels just waiting to be added, divided and analyzed. (READ MORE)

Don't bring your lunch tomorrow, was the message from a co-worker last night. I knew that meant going out to lunch, which we often do to de-stress, to celebrate a birthday, to rejoice in another magazine issue out the door. This would be my first work outing since I started pumping.

As we walked (yes, in the 20-degree Missouri weather!) up to a local bar, the sign outside tempted me with a strip steak on Texas toast and golden brown fries. That was going to be just right, I thought, as the only other bar food this place typically has is burgers and breaded tenderloin sandwiches.

Since Nick's is more of a bar and less of a restaurant, it took quite a while for food for six to come. I began thinking about how many carbs I should estimate for my lunch. With no packaging with nutritional information, and no set amount of food, this really was a guessing game. It had been so long since we had been to Nick's that I couldn't really remember what the portions looked like. (READ MORE)