[Brian23]

I am LADA diagnosed about 9 months ago. I began taking lantus around Christmas and just started taking novolog with meals for about a week ago(trying to gain weight b/c I am 27 5'11 and weigh 131 lbs) . I would like to know why when I eat something, 2hrs later around 140 mg/dl and then check an hour later at 198 mg/dl? For example: I took 3 u novolog and ate a 6" subway sandwich on wheat and a bag of chips (chips were 30g of carbs, dont know about the sub) 2hrs later I was at 136 mg/dl, then an hour after that (3hrs after first bite) I was at 195 mg/dl. Did I not take enough insulin, do I need to adjust my basal???? Please Help

[adiantum]

Hi Brian, I cant comment on your meds & BG as I'm just a newby & one that's controlled at the moment with diet & exercise.
I noticed you use bitter melon & wonder how you prepare it.
I saw it mentioned on tv today, but came in at the end of the discussion so missed that part.
Do you cook it or grate it in salads etc or what?

Adie

[pegasus]

Originally Posted by Brian23

I am LADA diagnosed about 9 months ago. I began taking lantus around Christmas and just started taking novolog with meals for about a week ago(trying to gain weight b/c I am 27 5'11 and weigh 131 lbs) . I would like to know why when I eat something, 2hrs later around 140 mg/dl and then check an hour later at 198 mg/dl? For example: I took 3 u novolog and ate a 6" subway sandwich on wheat and a bag of chips (chips were 30g of carbs, dont know about the sub) 2hrs later I was at 136 mg/dl, then an hour after that (3hrs after first bite) I was at 195 mg/dl. Did I not take enough insulin, do I need to adjust my basal???? Please Help

The operating life of novolog is quite short--that's the point; it's to be gauged to your short-term needs, and it sounds like you guesstimated the carbs for your meal well. Depending on what your other post- and in-between meal BGs are, it may be that you're not taking enough lantus; that's supposed to stabilize you between meals. Before making major changes, check the other between-meal levels. If there are highs, it might be worth trying small, incremental changes in the lantus.

[morrisma]

A possibility:
Fat content of the foods you ate may have been high enough to extend the glucose profile out several hours longer than expected and you used up the fast acting insulin while the long acting food (fat) wasn't completely done breaking down.

As a pumper, I adjust for higher fat meals by using dual or square wave delivery functions which spread out some or all of the insulin over a longer period. On MDI, this is not an easy thing to mimic. Regardless, you need an accurate account of the carbs in what you are eating. Sounds like you underestimated - an easy thing to do while eating out - and needed extra insulin after 2 hours to combat the longer acting carbs. Patience and practice will help you.
Mike

[art]

Subway and a bag of chips??
The 6" sandwhich runs about 60 carbs. the chips as you stated go for 30. 90 Carbs in one meal?? Ohh no.

Subway has all the carb counts on it's website. The website is great, the carb count will keep me out except fot their salads.

My diet has me on less than 60 carbs per meal. It's not hard but, the fast food places are just about out, except for salads.

You have the extraordinary problem of having to gain weight.
It's almost a dietary contridiction.

I'd find a diabetic dietician (sp) and ask them.

Art

[shabbie]

lower carbs / low GI foods are a much easier option when it comes to managing LADA
i found my Bgs are much more stable on a reduced carb diet

[rzrbks]

Chips/crisps are very hard for many of us to manage. To be honest, I've removed tater chips off my list entirely, although I can do a good job of covering corn chips of all brands. Potato chips are just too hard to caculate---even when I adjust my bolus to 1:3 or 1:4.

(1)Eventually, you'll learn your bolus #s, give yourself time to learn your body.

(B) at some point you'll learn to do correction boluses. That ability is why I never have A1cs of higher than 5.9--imHo

(Thirdly) You're much braver than I am. For the first year after Dx'd, my wife and I never ate any place where we couldn't get an EXACT carb count of everything I ate -- measured and weighed everything -- only after that did we start to eat out because by then I knew how to "Guesstimate" very closely, the carb count of what I was eating.

(4) As time goes on and YOUR knowledge of YOUR body becomes better, you'll find what foods are ok to continue eating and what ones need to be off your list and what ones are to be watched carefully.

Good Luck.

[Brian23]

Even though I am trying to gain weight, am I running risk of heart and kidney problems eating this way? Why do diebetics (type 1) have to eat any differently than people with out diabetes if you are giving yourself correction insulin? I am very frustrated and hate this disease!

[Brian23]

For the bitter melon question, I used to eat one or two 900mg pills with meals. I was doing this before I began insulin and it would help with post meal spikes. You can get these 900 mg pills for fairly cheap @ vitacost . com.

[rzrbks]

If your B/G #s are good, especially your A1cs below 6, and all your other #s are in the acceptable range, cholesterol, BP, etc., then you should be as good as anyone out there.

I am very frustrated and hate this disease!

Just think how much more interesting your life is than someone who hasn't the "Joy" of Dabetes. Betcha they're bored much more often than we are.

Why do diebetics (type 1) have to eat any differently than people with out diabetes if you are giving yourself correction insulin?

'Cause regular folks have a working pancreas to think about and deal with insulin needs, us, we have to use our brains in place of our pancreas, and I KNOW my brain get tired often enough without adding all that extra Math of figuring out ratios and boluses and all that.

[Gary_W]

Originally Posted by Brian23

Even though I am trying to gain weight, am I running risk of heart and kidney problems eating this way? Why do diebetics (type 1) have to eat any differently than people with out diabetes if you are giving yourself correction insulin? I am very frustrated and hate this disease!

Using insulin, as far as I'm concerned, is all about matching the insulin profile with the food you eat as closely as you can whilst still enjoying life.

The pancreas of someone without diabetes is able to react very quickly by squirting insulin where it is needed - straight into the blood stream - at a rate that is taylored to match the rise in blood glucose given by food. We cannot do this. Our insulin is squirted in once under the skin as opposed to in the bloodstream and has a reaction curve that is 'set'. Yes, it varies between individuals but that bell curve is loosely what you are stuck with. This reaction curve is useful as you don't want all 10 units to get in at once. You want it to drip in to match the food. Of course, it rarely plays this nicely.

Some T1's find it easier to control their BG by eating a reduced carb diet. Large amounts of carbs do tend to spike the old blood a bit more than lower amounts. I personally use Apidra, which is very quick. I eat lots of carbs (compared to some here) and mostly get away with it, though of course not always. I find that Apidra matches many carby meals pretty well. What it doesn't cope with as well is lots of fat / protein which slow down the carbs you eat them with. With this, Apidra can need 2 (or more) smaller doses.

I know it's hard, but you can find a way with this to eat more or less what you like and cope with it via the meds. You'll get there If you can ensure your basal is set correctly (via fasting tests) then carb counting has a good chance of coming right for you and allowing you to eat what you like and cover it accurately with the meds.

Gary

[David_S]

Calories, Fat & Carbohydrates in
Bakery: Breads (6"), Wheat
Subway

Serving Size: x piece (2.8 oz) oz g


Nutrition Facts
Calories 200(Kilojoules 836)

% DV**
Total Fat 2.5 g 4%
Sat. Fat 1 g 5%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 360 mg 15%
Total Carbs. 40 g 13%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 8 g
Calcium 40 mg

Do you have a book with exchanges for restaurants included so you can better match insulin to what you eat?
The info above is just the bread..from subway.
CalorieKing - Diet and weight loss. Calorie Counter and more. food date base
CalorieKing - Calorie Counter - Fast-Food Chains & Restaurants

I found for myself.. bananas send me soaring.. for others they may not. I tend to stick lower carb.. I would probably not think.. as a type 1 that I can really eat like non diabetics and match it .. insulin injected like a pancreas at work. So I choose to eat less of the food that I can't process.. carbs.. and I take less insulin.. less injections as a result. I am pretty much used to it now.. but there are days.. it is a real drag.