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Re: [IP] Re: "Pizza effect
At 11:50 PM 9/21/02 -0400, you wrote:
>At 03:15 PM 9/20/02 -0400, you wrote:
> >So the big question on everyone's mind, Liz, is what do you bolus for
> >your delicious home made pizza?
>3 units for a 2-1/2 x 5" rectangle.
> Well based on my photographic recall of 10th grade geometry,
>that 12.5 sq in area of your pizza is about equal to a normal pizza
>wedge from an 11.5 in round pizza divided into 8 slices. That is a
>tiny pizza, tinier than any local pizza i can get delivered.
> So have we finally solved the pizza mystery? I mean if you have a
>slice from a normal 16 in large pizza, one slice is exactly twice the
>area of one of your slices. So you would need 6 u for that, but
>that's a lot of insulin per slice, and i bet most people don't do
Probably not. But I use a fairly low carb to insulin ratio of 10 to
1. That little piece was 30 grams of carb, believe it or not. I know how
many ounces of flour went into the dough.
I think you're right though--if I interpret correctly--that people tend to
underestimate how much they're actually eating. Especially where pizza and
bagels are concerned.
But underestimating the carbs is a simple problem with a clear symptom and
a clear solution. My impression is that some people have a more
complicated problem with pizza, which causes their blood sugar to be normal
2 hours post pizza, but skyrocket later.
Personally, I don't experience this, probably because when I do eat pizza
it's the stuff I make myself. Fois gras I have a problem with! (but not
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