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RE: [IP] bagels and geneva's temp basal


Thanks for that information. Does geneva ever have problems going too low
when she does this? Do her sugars rise again after the 3 hours like mine did


> I forgot to mention that geneva's 0.7 temp for 3 hours for
> the bagels is
> about a 30% increase.
> for the ones who are deciding between D and MM....
> you can use a temp basal instead of square/ dual wave to
> accomplish this
> incredibly arduous task of dealing with white , refined
> flours.   the pizza,
> bagel, capn crunch thread.
> ruth

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