The words “POW camp” crossed my mind and, given the prominent role food plays in my life, and in my enjoyment of my life, the book ended up in a yard sale.
This made me LOL.
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For the records - I find pasta very easy to bolus for. For me it digests slowly and follows the insulin curve well.
And for cookies - it really depends on the cookies. We have some high butter fat chocolate chip cookies that take about 1.5 to 2 hours to complete their blood sugar effect. I find this work well with exercise like yardwork where I need a long slow release of glucose. I also eat low carb cookies made with almond flour (which are good for my son who is T1 and celiac).
- I have to say - he provides a simple solution that works for him and a lot of people . I learned a lot reading his book… but if I had to go for a beer with someone who wrote a diabetes book (ok beer has lots of carbs - sort of like liquid bread - but he says beer is ok but bread is not ?) I would probably go with Gary Scheiner instead or the sugar surfing guy.
I love how he basically writes off aerobic exercise because it is too difficult to deal with blood sugar wise.
Anywhoo… I have been a lazy diabetic lately… Eating higer carb lately (lots of ice cream and cookies) and over-treating lows with cookies (I know I know), not counting protein, eating cheezies before bed. But I have been very active (aerobically) which makes this a lot easier.
Numbers are not great (like the Bernstien folks) but not too bad either…
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Right?! That’s an intense recommendation!
You guys are all impressive. Thanks for sharing all your fabulous charts and data.
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Trade ya! They’re better than mine. D’you think the secret is the cheezies before bed? 
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I was taking LDN off and on before/during my last pregnancy (to try to tamp down thyroid antibody levels - it did work, at first). The only effect on my diet was how nauseated it made me, so I didn’t want to eat. 
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@Beacher - Could have been the Hawkins, could have been the
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thanks for pointing this out. i am half joking and half deadly serious.( 
)
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i am both thrilled and happy for you and terribly jealous at the same time. would love to figure pasta out. i think the closest i could guess for it would be to try out a 50% up front, and 50% over 2 hours (which on Medronic would be called a “dual bolus” ).
this is just a starting point as my best educated guess. i think that most of my experiments with using dual boluses start with this formula, and then i refine it as i learn what doesnt work. ( but i always try to keep in mind that fattier foods require, at least for me, a long, 3+ hour extended bolus; so i do something like 25% up front, and 75% extended over 3 hours, for say, if i want to have a burger and fries or pizza)
does that make sense?
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It sure sounds right to me.
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do you do something similar?
@daisymae I’m with you. Pasta I have yet to figure out. Pizza is getting better thanks to @daisymae 's suggestions. Generally speaking I save Pizza for a day I have been running low most of the day, then if I am <90 mg/dl before eating will bolus 30-35% up front with no wait time before eating, and the balance over 90 minutes. Occasionally I see a late rise, which I stomp on early and hard by over-bolusing for the correction. I have not used this technique for very long, but it does seem to work most of the time.
Back when manual pumping, yes. For pasta I’d do 50% up front and 50% over 2 hours. And then watch the cgm to see if I needed to make any adjustments.
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How do you bolus for pasta? I would love to hear your bolusing for pasta strategy! My BG seems fine 1, 1.5 and 2 hour. At 3 hours, it’s often ~180 - 200.
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Me, too, especially with my husband’s gluten-free pasta!