[Previous Months][Date Index][Thread Index][Join - Register][Login]
[Message Prev][Message Next][Thread Prev][Thread Next]
[IP] Re: how to ruin a perfect day of #'s
>What did we do wrong?
>he got a cup of ice-cream with some chocolate sauce on
>it. Pretty innocent I thought. Looked up in my book and estimated about 45
>carbs for the whole thing.
>2 hours later he was 401! We gave conservative .5 units thinking he
>would be down soon....then 1/2 hour later checked and he was 375. We did
>Is it the fat? or what???
I think fat would take longer to give the sort of rise we have here. And
there seems to be a response to the .5 unit, so I would not presume a bad
site. OTOH, I wouldn't necessarily rule out fat, knowing restaurant food,
but you didn't include the other stuff he ate.
>Where did we go wrong?
We know he had ice cream. From a veteran ice cream and sauce measurer, 45g
of carbs is a scant 3 oz ice cream (~1/3 cup; 20g carbohydrate) topped with
just under 2 tablespoons (24g carbohydrate) of sauce.
Typical restaurant single servings are twice that and more, so I would
suggest you probably under-infused. It sometimes helps me, if I cannot
accurately measure something, to put a vessel of known volume next to it for
Remediation for the 400+mg/dl: Carbo or fat induced or both. When I go
this high (encountering insulin resistance), I bolus twice as much as usual
to get myself down quickly. Once in a while this takes me too low, a
couple of hours later. Then I eat a glucose tablet or three to get to
I don't worry too much about overtreating this sort of high, because I keep
testing and stay awake until it is resolved. I just don't overtreat the
resultant low with fatty sugars.
And humalog is a lot more forgiving of low episodes than the longer acting
email @ redacted
Insulin Pumpers website http://www.insulin-pumpers.org/
for HELP or to subscribe/unsubscribe, contact: HELP@insulin-pumpers.org