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Re: [IP] ABOUT CERTAIN TYPES OF CARBS AND COUNTING??!!



If you can read the book called the glucose revolution , it breaks down all
types of carbohydrates as tho how soon they digest and can lead to a
balanced eating program. no all you caount is carb because all sugars are
counted in the carb count, dont forget the milk andy toast or other item. if
you use a dual bolus it spreads out the length of time and can at times
better control the high's
----- Original Message -----
From: <email @ redacted>
To: <email @ redacted>
Sent: Tuesday, February 13, 2001 8:12 AM
Subject: [IP] ABOUT CERTAIN TYPES OF CARBS AND COUNTING??!!


> i have a few questions regarding carb counting and bolusing..... first of
> all, how do all of you bolus for carbs, ie, if a label says the serving
> contains 25 carbs, do you just go bolus for your 25 carbs using your
> carb:insulin ration OR do you break it down into say sugars?
> for example, one serving of Golden Grahams has 25 carbs, BUT only 10 of
those
> carbs are 'sugar.'  so my question is to prevent a low from happening too
> quickly, why not bolus for the 10 simple carbs right away and bolus for
the
> other 15 using say a dual wave bolus or just maybe like 1/2 hour later to
45
> minutes later?
> the reason i ask is because the other day i had 60 carbs and did my 1:15
> bolus.... so i gave 4 units and ate and an hour later i was 41.  what i
had
> eaten was just some bread with garlic and herbs on it, etc....... so
> obviously i didnt digest it quick enough/there was no fast-acting sugar in
> there.
> so my question again is how do you differentiate how many of the carbs you
> will bolus for at the time you eat them vs setting it for later due to the
> slow digestion of some complex carbs?
> if a label says 20 carbs, do you just bolus for 20 no matter what kind of
> carbs they are?  what if it's just fiber that isnt going to affect your
sugar
> right away?  i know this gets into the glycemic index of foods now which
can
> get really complicated with the different kinds of sugars, but i was just
> wondering on average what you did  :O)
> thanks,
> gina
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