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[IP] WHAT DO I EAT????? -- HANG IN THERE!!
- To: Insulin Pumpers <email @ redacted>
- Subject: [IP] WHAT DO I EAT????? -- HANG IN THERE!!
- From: "Michael" <email @ redacted>
- Date: Wed, 29 Oct 1997 08:49:08 +0000
> I am so frustrated with the foods I should and should not eat. I have
First, don't get frustrated. Carb counting is hard at first but
becomes automatic after a few months. My daughter doesn't look
anything up anymore, she knows all the multipliers for most foods and
can estimate unknown stuff within a few percent. She's 14 and has
been pumping since she was 11.
Second BUY PUMPING INSULIN from Torrey pines press
619 497 0900 ------------ It is 'The Bible'
There is a very handy multiplier chart in the back for most foods.
You can xerox it onto a single piece of paper (75% reduced both
sides) and stick it in with your meter.
Get a kitchen scale with a moveable zero dial (so you can back out
the weight of a plate). I don't reccommend the digital scales because
they are inaccurate when they are zeroed with a plate on them (unless
you buy one that is several hundred dollars). You'll probably have to
find a resturant supply house to get one. That is where we got ours.
I is kinda big (6-7" high) and has a large round face with a moveable
background scale with a knob in the middle. Works great! Lily takes
it with her when she travels (soccer you know) and to camp in the
> a carb. ref. book but I don't take the time to look up my
> foods. I just count 1 bread = 15gm = 1 carb. I know what
Weigh the bread. Multiply by 0.5
All slices of bread are different. -- Look on the package, it will
tell you that a serving is xx grams and contains so many grams of
carbo. Many bread servings are 2 slices for 11 grams others are 1
slice for 14 to 16 grams and so on. The best advice I can give is to
NOT TAKE ANYTHING for granted. Weigh or measure everything until you
are comfortable with estimating accurately yourself. Your control
will be much better this way.
> pasta is 1/2 cup = 1 > carb, so I bolus 2 units -1 carb. Then my educator says" Oh you may
Not really. Most pasta cooks up to seven cups for each pound of dry
weight pasta. My recollection is that a half cup is around 25 to 27
grams. READ the package. It will say (for a 1 lb package) xx grams
per serving , 8 servings. Simple xx time 8 divided by the number of
cooked cups times the portion of a cup that you eat. It works --
Pasta with cheese i.e. macaroni and cheese or pizza both have a
loooonnnggggggg...!!! digestion time. Over 5 hours. You must
spread your bolus out more. Typical square bolus for most meals is
3 1/2 to 4 hours (I assume you are using Humalog). You might want an
extra 1/2 hour or more for cheesy things.
> be going high because pasta is a fast carb". Well what am I suppose
- --------------------------------------------^^^^^^^ fooey
biscutts and crackers are fast carbs.
Cake with frosting is slow because of the comples sugars and all the
fat in the frosting.
> to eat?
> Please, someone give me a sample menu for the day. How much time do
> you spend counting calories and carbs and fats? How do you bolus when
Very little, send Lily and e-mail email @ redacted
> you CAN'T control yourself? Or does this not happen to everyone?
> I'm in my third week as a pumper and I am still having highs. Is this
You probably need to profile your basal rate requirements.
See 'Pumping Insulin'
> I have already learned a lot from this group. I had trouble with my
> soft-sert coming out. After reading about it, I tape about 2-3 inches
Make a 'one' turn stress loop and tape it to your tummy.
> from insertion, I am able to go the whole 2 to 3 days.
Michael <email @ redacted>