[Previous Months][Date Index][Thread Index][Join - Register][Login]
[Message Prev][Message Next][Thread Prev][Thread Next]

RE: [IP] chinese food...


Thank you. I can really identify with the checking at 2 hours and correct
correct correct. <g>


> the problem with chinese food, is that the carb and fat
> content is highly
> dependant on who cooked it, and how...  corn starch is often used as a
> thickener... many sauces have sugar "hidden" in them... (i say hidden,
> because if i made them at home, i wouldn't put any in... but lots of
> restaurants, and other people do.....)  also there is often lots of
> meat....  which depending on the type and cut of meat it can
> contain any
> imaginable amount of fat or protien...  my best suggestion (though not
> necessarily one that you may be able to take...) is to chat
> up the owner
> of your favorite place... (in my case.. "mary chung's" in
> central square,
> cambridge...  for those of you in the boston area...)  give
> them an idea
> about what you're trying to look for in the dishes, and
> ask....  mary (at
> least) is really nice, and knows lots of the mit folk with whom i hang
> out, and is always happy to answer questions... (although her
> waitstaff is
> rarely proficient in english...)
> also.... keep trying the same experiment... over and over and over...
> (yum!)... until you can make it work....  i have a D, but i
> haven't used
> the temp basals at all for chinese food... what i usually do
> is take my
> first stab at the carb count when the food is set in front of
> me...  try
> to serve myself very slowly.. to try and get as much of that 10 minute
> lead-in time as possible....  and then check two hours later... and
> correct correct correct.....
> -jess

for HELP or to subscribe/unsubscribe, contact: HELP@insulin-pumpers.org
send a DONATION http://www.Insulin-Pumpers.org/donate.shtml