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RE: [IPk] A new subject.



I will reply straight to your account on this...

> -----Original Message-----
> From:	David Jones [SMTP:email @ redacted]
> Sent:	15 November 2000 19:05
> To:	email @ redacted
> Subject:	[IPk] A new subject.
> 
> Hi Julitte.
> 
> I was wondering if there are any diabetes groupes meeting in London?
> I've lived there now some time and haven't physically met any diabetic
> 
> yet.Since September I got my disetronic pump. It's been working quite
> well 
> so far. The only problem I have is to evaluate the amount of food I
> eat 
> appropriately. I used to have a scale ages ago. I don't realy know
> what a 
> modern diabetic does? Most of my German diabetic frinds just guess. Is
> it 
> more common to use tables. If yes, where from. I mean, my German
> doctor gave 
> me a table of how much energie is contained in  certain MC Donald's
> burgers. 
> As I became Vegetarian (apart from fish)
> in this country I don't want to eat Vegi-burgers every day. The food
> quality 
> of MC Donald's is not my standard anyway. I rather prefer to self made
> rice 
> and vegetable curry every day in this country. But how do you evaluate
> rice? 
> In Germany we calculate in BE's (meaning Broteinheiten) so, for each
> BE I 
> pump a certain amount of insulin. Anyway it's the same anywhere I
> guess. So 
> I just use the thumb rule being 4 BE's per "normal" full plate of rice
> then 
> injecting the coresponding amount of insulin. I think it's very
> inconvenient 
> to pull out an BE-tabel when you've got a nice romantic dinner with a 
> goodlooking girl.  My doctor always tries to change the amount of
> insulin 
> injected for the amount of energy taken in. But I had these factors
> for 
> years and I've still got the suger level to high every now and then
> (events 
> like parties with alcohol, girl over, or equivalent factors excluded.)
> Concerning proteins, is it really necessary to raise your amount of
> insulin 
> when taking them in? And if so, by how much. As far as I'm concerned,
> I have 
> never done it and I think that just a plausible reason could convince
> me 
> doing it.
> Anyway, taking part in this discussion group is all right but in order
> to 
> get used to the English technical diabetes jargon, it requires some
> time. 
> I've seriously never takled to anybody IN ENGLISH about diabetes. But
> I hope 
> you could even understand some German diabetes English.
> 
> CU
> Christian
> 
> 
> >From: "Kentish, Julette" <email @ redacted>
> >Reply-To: email @ redacted
> >To: "'email @ redacted'" <email @ redacted>
> >Subject: RE: [IPk] re: Carbohydrate...
> >Date: Wed, 15 Nov 2000 14:29:39 -0000
> >
> >When protein enters the small intestine, it is broken down into the
> >smaller moleculesof amino acids (our body building blocks..). The
> amino
> >acids are absorbed into the blood stream and head for the liver where
> >some are converted into glucose. This process takes place slowly  (a
> few
> >hours) and is not a major contributor of blood glucose. Some of these
> >amino acids are used to make other proteins.
> >You may find benefit from split bolus or slight increase in basal
> rate
> >if consistently this happens after these meals. ALternatively you
> could
> >try square-wave/extended bolus on your pump.
> >If you are eating a large (8-12oz) steak, for example, you may need
> to,
> >if you are only having a small palm-sized protein portion, you
> probably
> >won't need to worry. For each 1 oz weight of protein food..you may
> count
> >as 1/3 carbohydrate ratio. BUT I stress it would be best done the way
> as
> >listed above, not necessarily a straight out bolus due to slowed
> >digestion of this nutrient. Plus you will find you won't need to
> worry
> >too much if you are having general healthy eating portions.
> >Jules :)
> >Diabetes Research Dietitian
> >Bournemouth
> >
> > > -----Original Message-----
> > > From:	email @ redacted
> > > [SMTP:email @ redacted]
> > > Sent:	15 November 2000 10:22
> > > To:	email @ redacted
> > > Subject:	[IPk] re: Carbohydrate...
> > >
> > > Hi Jennifer -
> > >
> > > Bernstein goes into great detail in his book as to how to cover
> the
> > > glucose
> > > produced by protein.  Just be careful if you're trying anything
> new,
> > > particularly if you're on humalog, because in my experience
> protein
> > > hits
> > > after the humalog is gone.   If I ate meat and was on a low carb
> diet,
> > > I
> > > would most likely use actrapid or soluble insulin, for
> convenience's
> > > sake.
> > >
> > > There's a lot of low carb communities on the net. I know one of
> them
> > > is
> > > called Stone and Spear (!).  They may be able to help you if you
> want
> > > more
> > > info. I would warn, however, that if someone tells you that this
> is
> > > the
> > > only way to go and it will solve all your problems to be
> skeptical. I
> > > know
> > > Bernstein often sounds like that, but he's also basing his
> assertions
> > > on
> > > his clinical practice and can back it up with fairly detailed
> > > arguments
> > > that can be double checked.
> > >
> > > elizabeth
> > > Thanks Elizabeth -
> > > I hadn't heard of covering protein with insulin -
> > > but it makes sense -
> > > we shall have to look into that one if we increase
> > > the amount of protein in our diet.
> > >
> > > It's so hard to know when you pick up a book
> > > if it is "faddy" or is actually ground-breaking
> > > stuff which might just make sense.
> > >
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help SUPPORT Insulin Pumpers http://www.insulin-pumpers.org/donate.shtml