Thai food last night, yum, but I skip the rice, too, and only have a small dab of peanut sauce on my skewer of chicken satay. I went into the meal with some BOB from an earlier correction so just took a 4-unit Afrezza for what I ate.
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I think they should just pump afrezza into the hvac systems at all Asian restaurantsā¦ like they do fluoride in municipal water systems
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For me, itās not as much about the carbs from the rice, but the sauces that I think have A LOT more sugar than most people know. Itās definitely a dual bolus combination of Afrezza/Novolog and before Afrezza it was likely a prolonged high on the back end (hour to an hour and a half after the meal).
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I actually had to have a big bite of an oatmeal cookie when I got home! Guess I could have had more peanut sauce!
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I had a pretty good laugh at that 
I can just visualize the powder coming out of the vents, along with the hot oil smell!
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@SLEE, as the cook for our household a majority of the time, I would not take it badly at all if you asked for some modifications to our standard menu!
Another thought to consider: a good T2 menu is really healthy for the whole family, even if they decide to eat more staples and less vegetablesā¦
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And it can be delish! For a T1 also.
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Thatās what I call a ānastyā meal of carbs and fats -delicious though 
Japanese food, Chinese food, tempura, dumplingsā¦etc. I think the carbs typically may add up to 200g or more for a meal like that. Each tempura may be about 30g of carbs and lots of fat/oil/grease. The sushi rice has sugar AND carbs; each piece of sushi may be about 30g.
4 pieces of sushi roll about 120g
2 tempura pieces about 60g
2 Deep fried dumplings about 60g (depending on thick or thin skinned)
Sesame seeds with tempura sauce beef probably probably 60g+ if you eat the sauce.
This type of a meal would cause me to have a delayed rise in BG typically 3-5 hours after the first bite of food and even affect my next morning fasting.
My Japanese meal typically consists of a maximum of 3 tempuras, and grilled fish or other non carb; or beef with teriyaki sauce and sashimi- no rice; or rolls with rice and hamachi kama. I can only handle so much carbs before I literally start to have a headache.
Chinese food - Iāve also come to terms with only having up to 6 juicy buns (xiao long bao) and proteins, green vegsā¦; or a small bowl of noodles - something whereby I donāt exceed 60-80g per meal. This probably varies from individual to individual. When I exceed 80g carbs for any given meal, I canāt seem to dose properly.
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This sounds way too high. We count a single piece of sushi as 4~6 carbs.
I got to wonderingā¦
https://www.diabetesdaily.com/guides/eating-sushi-with-diabetes/
You must eat at a place with pretty small rolls. We have done takeout and weighed, and we average more like 15-20 carbs per piece, however these are not tiny rolls, they are the specialty rolls that are bigger than a silver dollar and usually have a sauce. Very tasty, not easy to fill up our diabetic though.
I agree that 120 seems high for 4 pieces.
Thatās higher than Iād have counted them too. These were small Iād have probably figured 10g each and a typical larger piece Iād consider 15ā¦ like Iāve mentioned elsewhere though ācountsā are highly individualized
This is a buffet so the ones we get are the smaller slices and no breading or tempura.
I use 12g for nigiri, 4g for the small rolls (maki) and 6g for the California rolls. I tend to avoid the bigger specialty rolls and I do a WAG on the tempura.
This is my Asian food carb counting reference ā¦
http://www.bcchildrens.ca/endocrinology-diabetes-site/documents/carbasian.pdf
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Very useful listing ā thanks for sharing!
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120 g for 4 pieces may seem high except if the establishment adds sugar to the sushi rice. I used to not account for the additional sugar and was messed up quite a number of times. Asian restaurant foods are very difficult to dose for accurately. Do they use sugar? corn syrup? Packaged Asian Foods from Costco are easier to āquantifyā because of the labelled carb content. They donāt taste the same. When I was a gestational diabetic, I resorted to eating āpackagedā foods for about 1 month because I didnāt receive much help in the way of carb counting techniques and general education. It was also in the days of R and ?NPH? (it was so long ago that Iām drawing a blank).
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Liquid insulin + Asian foods = fail
In my experience anyway
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I have yet to use my Afreeza. I was all set to use it a little while ago when I was eating Asian food, I pre bolused and thought it best to not use Afreeza.
At all but the cheapest places they should season the rice with a mixture of vinegar, sugar, salt and gasp - MSG.
We used to make sushi at home quite often, and the difference between seasoned rice and unseasoned rice is enormous Seasoned rice for the win!
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That sounds like a great approach. For me, eating food of any nationality is all about portion control. Sometimes easier said than done, especially at a buffet (your son deserves serious kudoās for self control at an all you can eat buffet!!) If I constrain the amount of rice or noodles or whatever to a reasonable amount, then it is pretty much the same as eating Western food in my experience. It helps that in non-Western countries the default meal serving size seems to be less than it is here, or at least thatās what Iāve found in Asia and Central America.
I travel to Japan for work for several weeks at a time periodically, and I seek out Japanese food (especially conveyor belt sushi) since part of the fun of traveling for me is eating that cultureās food. I read a thread on another site recommending a traveler should pack lots of cans of tuna fish when they leave so they could avoid all the native high carb food - to me that is just sad.
I eat a higher proportion of carb (and less vegetable) when Iām traveling, but if I just pay attention to how much I am eating it seems to work pretty well, even using liquid insulin (since thatās all Iāve ever used).
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