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[IP] Re: Restaurants & Carb Counting
<<<From: email @ redacted>>> Carb counting seems to be very
important in the use of the pump. I certainly can count each and every carb
that I prepare at home. I measure, weigh and estimate. The question is ...
how do you do this in a restaurant? I know the hand size=3 oz thing but what
about a pasta dish that is of mixed carbs. What about all the other stuff. .
. . Any advice? Lurline >>
I learned carb counting in preparation for the pump also. I was glad to say
good-bye to that ADA "Exchange Lists for Meal Planning," that hasn't changed
since I was diagnosed more than a decade ago. You're right, it IS important
& the only unsure part is when you are going out to eat. I got a fast food
pamphlet-like book from my dietitian called "Nutrition In the Fast Lane" from
Eli Lilly & I keep it in my car's glove compartment.
I bought several books, but I have still not found THE one that has most
real-sit-down-food listed. I don't know why the regular restaurants don't
have the info like fast food does(?) I ordered them from Diabetic Mall
"The ADA Guide to Healthy Restaurant Eating" by Warshaw
This has some sit-down restaurants and most of the fast food chains, but it
doesn't list every item on their menus, just what the writer THINKS you
should eat. I have found that if I go to a restaurant that's not in the
book, I can usually guestimate from one that IS in the book of the same type.
Since I started pumping & eating out, I have mostly under-guestimated the
amount of insulin needed. But that's why I test 2 hours after I eat.
Not just for carb counting, but by far the BEST general pumping book I got
was, "Pumping Insulin: Everything You Need for Success with an Insulin Pump,
3rd ed." by Walsh & Roberts. I think this book should come with every new
Good Luck! --Hillary
IDDM age 10
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