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RE: [IP] pizza



It's interesting you mention fat increasing insulin resistance. I've never
heard of this but I believe it to be the case for me as well. I have
recently made a dietary change (trying my best to lose weight). I am eating
only 4 ounces of very low fat meat per day and making the rest of my meal
carbs. I've really cut back on fats. That's the only change, except that I
eat a very small dinner and then have a bedtime snack of carbs. My insulin
requirements have gone from 120-140 units per day to about 80! And I'm still
in good control. Does anyone know of a definitive link between consumption
of fats and insulin resistance? I've only lost 5 pounds so far and believe
me that isn't much percentage wise <g> so it is not weight loss explaining
that much decrease in insulin requirements. I sure hope this continues.

David


-----Original Message-----
From: email @ redacted [mailto:email @ redacted]On Behalf
Of gianna marzilli
Sent: Saturday, October 02, 1999 3:41 PM
To: email @ redacted
Subject: Re: [IP] pizza




To everyone--an interesting thought on pizza that seems to work for me,
still fine tuning but better success with this than other attempts:
I find that I need 3 different levels of insulin for pizza rather than just
a dual wave bolus.  Fat seems to increase insulin resistence for me, so my
normal carb ratios don't work.  What I do is, calculate the carbs AND
protein, bolus 2/3 right away, then the other third over 3 hours.  After
that, I set a temp basal higher than my usual one for the next 7 hours.
After my first attempt at this, my bg started at 97, two hours after eating
was 170, four hours after, 168, five hours after, 183, in the middle of the
temp basal was 156, end of temp basal was 144.  Not perfect, but MUCH better
than other pizza attempts, when I would be OK after 2 and four hours, but
still over 250 in the morning.  --Gianna

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