Running and Type 1
Posted 17 June 2009 - 10:03 AM
I currently run about 2 or 3miles a day (5x/wk.) but have a 4 mile race Saturday and then plan on upping the mileage (slowly) with the goal of eventually doing a 1/2 marathon. At my current mileage I really don't need to adjust my basal rate or fuel up and bolus during the run. However, with upping the mileage I'll need carbs during the run. Any tips from anyone on how to run that tightrope between low and high BGs while adequately fueling? Also, curious what people use as a target starting BG prior to a lengthy workout. I'm thinking below 120 and I'll have some carbs when I start.
Thanks for any tips!
Posted 17 June 2009 - 05:03 PM
I carry these on me; they get sugar to your blood very fast
Humalog + HumulinN
Last A1C's: 5.8, 6.0, 5.9, 5.8, 5.6, 5.4 (6/8/10)
Posted 17 June 2009 - 05:58 PM
Posted 18 June 2009 - 10:02 AM
Posted 18 June 2009 - 10:07 AM
I try to have my blood sugar somewhere between 100 and 150 mg/dL before I run.
I ran a half-marathon in 2007 where I ate 8g of carbs about halfway, but that was because I had some residual bolus in my system. Last year, I didn't need to eat any carbs for the race and my blood sugar was up over 200 at the end.
A1c 2/12 -- 5.9%
Posted 18 June 2009 - 10:09 AM
A1c 2/12 -- 5.9%
Posted 21 June 2009 - 05:09 PM
Three hours before my run, I eat 50-75 CHO and bolus as normal. As soon as the bolus is done, I adjust my basal down from .45 to .15 u/h, so about 33% of my original basal. This keeps me from dropping too much on my runs. Following this routine usually puts me at about 150-180 before a run, which I feel is about right. This works for a five miler but anything over that, I need to take glucose with me. I also use GU.
Fueling immediately after your run with carbs is important too if you're planning on training for a half-marathon. This is what puts carbs back in your muscles to get ready for the next run.
Be careful bolusing after your run. I have found that after an easy run, I am more sensitive than normal. But to complicate things, after a hard run, sometimes I can even be a little resistant. I think its a hormonal thing. It takes more insulin to knock down the counter regulatory hormones produced by exercise.
Posted 22 June 2009 - 01:03 PM
Posted 05 July 2009 - 09:52 PM
Lark, Congratuations on your resolution to do the half! My very first race was a half last year, and it was the best thing I ever did for myself. Since then I've run one full marathon, 3 other halves and many 5 and 9k's. I now LOVE running. I also used Hal Higdon's training schedule which I can send to you if you would like. A great book to read is "Half Marathon: You Can Do It" by Jeff Galloway ([url=http://www.amazon.com/Half-Marathon-You-Can-Jeff-Galloway/dp/1841261904)][/url]. Really a great read to keep you motivated, on track, avoid injury and doing it right. I've had diabetes for 31 years, been on the Paradigm pump for 15 years. It took a lot of adjusting and playing with the temporary basal rates and what food to eat before and after, to get it right. I was checking my bloodsugars every few miles in the beginning of my running. I also always carry GU gels (like the others), a tube of glucose, my monitor and my cell phone in my fanny pack. I know it sounds like a lot of stuff, but it gives me great peace of mind. And when I run, I use the Walgreens Tru2Go monitor ([url=http://www.walgreens.com/store/product.jsp?id=prod4199459&CATID=100133&skuid=sku4198329&V=G&ec=frgl_523403&ci_src=14110944&ci_sku=sku4198329)]TRUE2go No Coding Blood Glucose Monitoring System | Walgreens | Walgreens[/url], only because it is so small, and the sticks are inside the monitor, so it's super space-saving. I always start out no lower than 130 for any run I'm doing, that may sound too high for some, but I would rather be on the high side than risk the danger of being on the road alone and go too low. And then I adjust my basal according to how long I will be running. I turn it down to half or less for middle-length runs (6-8 miles) and then suspend it if I'm doing longer runs (9-13 miles). And, depending on my BG's, I usually always take sips of the gatorade along the last half of any of the race routes. My first race went so well! I started out at 135, and ended up at 120. That was the best part of the victory for me...not only crossing the finish line, but crossing the line, sitting down, and testing...to see 120. I took a picture of it. I started crying because it was the most glorious blood sugar reading of my life. (lol) Good Luck Lark! I am so excited for you!
Thanks Kyle. I guess with anything it takes some time to figure out the patterns (and then something breaks the patter so always be prepared!) That 1/2 marathon is going to be a while down the road as I found 4 miles quite a challenge this weekend, but I'm making progress.
Posted 05 July 2009 - 11:02 PM
Type 1 - 10/85 (11 years old)
Pumping - Feb 99
A1C: 12/06 - 8.9 , 2/07 - 7.9 , 2/08 - 7.6 , 2/09 7.2 6/10 - 7.5, Jan 2011 - 7.0000000!!!!! (on LCHF), 7/11 - 7.5 (on rebellious streak of high carbs), 8/12 - 7.2 (back on LCHF)
Vitamin D: Aug 2012 - 16 ng/mL (below average)
HDL: Aug 2012 - 51 mg/dL (*better); LDL: Aug 2012 - 114 mg/dL (*near ideal); Total 187 mg/dL (*best) *according to Mayo Clinic
Posted 06 July 2009 - 10:22 AM
I totally agree with the need to start a run at 130 or so. For example, I did 5 miles on saturday where I started at 91 but ate 35 carbs right before running. However, it dropped to 83 (took 15 carbs) and then 71 (took another 15) and dropped to 65 at the end of the run. Of course within an hour after the run I was back up to 190. I just think my body does not really want to digest and absorb carbs very efficiently whilst I'm working out so it's imperative I start at a higher blood glucose level. I don't have quite the same need to be as high if I have the forethought to set my temporary basal rate prior to running, but when I go first thing in the morning I don't always do that.