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Re: [IPk] Carb. Counting / Pizza




-----Original Message-----
From: Diana Maynard <email @ redacted>
To: email @ redacted <email @ redacted>
Date: 17 May 1999 14:23
Subject: Re: [IPk] Carb. Counting / Pizza


>I think the reason noone has a single successful strategy for dealing
>with pizza is because it affects people differently.
>
>Some people have found strategies that work, some haven't.
>I'm happy to do any research on pizza :-) though I try to avoid it
>because of the fat.
>
>I know a lot of people deal with fat in general (not just oizza)
>using a higher temp. basal rate. The question is, how would I figure
>out how to do it? Would I, say, reduce the bolus by half and then
>divide the remaining units equally over say a 4 hour period?
>
>So if I was going to take 4 units for the meal, I'd take 2 for the
>meal and then increase my basal by 0.5 for the next 4 hours?
>YES , THIS IS WHAT THE ITALIANS RECOMMEND .SIMILARLY THIS SYSTEM CAN WORK
WELL FOR WEDDINGS , PICNICS , LONG DINNER PARTIES ETC , BASICALLY ANY EVENT
INVOLVING FOOD OVER AN EXTENDED PERIOD OF TIME OR FOODS WITH A HEAVY FAT
CONTENT AND LONG ACTING CARBS.
>Di
>
>> Some Possibilities are :
>> 1.  to programme half of the bolus at the usual time and the remainder
1-2
>> hours  later .
>> 2.  to programme an extended bolus with a duration of approx. 4 hours or
a
>> dual wave bolus [ MM 507C ]
>> 3. to programme a temp. basal rate which acts as a long bolus whilst the
>> pizza is digested .
>>
>----------------------------------------------------------
>Insulin Pumpers website http://www.insulin-pumpers.org/
>for mail subscription assistance, contact: HELP@insulin-pumpers.org
>



----------------------------------------------------------
Insulin Pumpers website http://www.insulin-pumpers.org/
for mail subscription assistance, contact: HELP@insulin-pumpers.org