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Re: [IP] @#$%@@ Chinese????????What about Mexican??

Mary Jean

Thank you so much. I am pleased that you took my message seriously.  Indeed 
your shareing is helpful.  I tried it last night at 'Chili's' and my bg at 
bed time was 141 and this am 130.  Wow, I really do appreciate your help.


>From: Mary Jean Renstrom <email @ redacted>
>Reply-To: email @ redacted
>To: email @ redacted
>Subject: Re: [IP] @#$%@@ Chinese????????What about Mexican??
>Date: Fri, 14 Jan 2000 09:04:35 -0800
>Armsted asked (in all seriousness...):
><< do you have any tips on how to deal with
>mexican food and useing dual wave etc.  The fats and cho combinations are
>hard to figure. >>
>I don't live in the southwest, but do enjoy Mexican food.
>The first trick is learning to count the carbs. Familiarize yourself with
>how many carbs are in the various sizes of tortillas. The "regular" (about
>8 inch diameter) flour tortillas generally have about 25 grams of CHO,
>while the big "burrito" style ones have about 35. Keep in mind that most
>restaurants will use standard portions for rice and beans, usually 1/2 cup.
>For the rice, then, that would be about 20 grams of CHO, and the beans
>would be about the same.
>The fat in the cheese, sour cream, guacamole, and beans will slow down the
>absorption of the carbs. You may need to experiment with what works for
>you, but I'll tell you what has worked for me, and you can go from there.
>I typically bolus 1/2 the amount at the beginning of the meal, and then
>spread the remaining insulin over 1 1/2 to 2 hours. (I do the same with
>pizza).  The last time I ate at a Mexican restaurant I used this routine
>and came out with a bg around 120 a few hours later.
>Good luck, and consider the beano... :-)
>Mary Jean
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