What foods do you find difficult to bolus for?

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What foods do you find difficult to bolus for?


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Old 11-18-2013, 08:25   #1
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Default What foods do you find difficult to bolus for?

Hello everyone,

A question for other type ones here: what types of foods do you find the most difficult to bolus for and why?

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Old 11-18-2013, 08:46   #2
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For me, anything with wheat in it (I'd say gluten, but soy sauce and such seem to be mostly OK).

I use insulin, and can supposedly bolus to "cover carbs." Wheaten carbs, however, are completely unpredictable. No matter how carefully I count, I can end up with a spike or a low or a just-right (plus heartburn, brain fog, emotional weirdness, and, let's just say, digestive events no matter what my glucose is doing). Why? Well I figure it's safe to assume I've got some kind of intolerance thing happening.

Potatoes are dependable and easy to count, followed by corn, then oats, then rice. Even so, I still get higher numbers than I'd like, for a day or three -- plus heartburn and weight-gain.

Therefore, I basically avoid all of them, and try to avoid any need to bolus at all.

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Old 11-18-2013, 09:04   #3
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Pink Tea? Please click over to our Introductions board and start a new thread telling us more about yourself and how you manage your diabetes, what are your latest test results and any other pertinent data which will help us get better acquainted. Welcome aboard.




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Old 11-18-2013, 10:05   #4
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Quote:
Originally Posted by Shalynne View Post
For me, anything with wheat in it (I'd say gluten, but soy sauce and such seem to be mostly OK).

I use insulin, and can supposedly bolus to "cover carbs." Wheaten carbs, however, are completely unpredictable. No matter how carefully I count, I can end up with a spike or a low or a just-right (plus heartburn, brain fog, emotional weirdness, and, let's just say, digestive events no matter what my glucose is doing). Why? Well I figure it's safe to assume I've got some kind of intolerance thing happening.

Potatoes are dependable and easy to count, followed by corn, then oats, then rice. Even so, I still get higher numbers than I'd like, for a day or three -- plus heartburn and weight-gain.

Therefore, I basically avoid all of them, and try to avoid any need to bolus at all.

Hi Shalynne, thanks for your reply.

Have you ever had a coeliac test done by a pathologist before?
I have heard that Diabetes is one condition that is closely linked to coeliac unfortunately and with the symptoms you described, it does sound like it correlates with some others with that condition I have chatted to.

Wheat I believe is a problem for many diabetics though...especially if it is very processed and finely ground wheat- takes less time to digest and enter the blood. I personally find that wholemeal can sometimes even spike my blood sugar by about 3 mmol. So I usually buy a loaf of the better quality bread and have 2 slices of that per meal at around 20-26g carbs.

"Potatoes are dependable and easy to count, followed by corn, then oats, then rice. Even so, I still get higher numbers than I'd like, for a day or three -- plus heartburn and weight-gain."

Usually I find with those that it depends on how it's cooked- like most may find that mashed potatoes will obviously be digested quicker, so they do tend to spike blood sugars more. I wish I could put more input about my own results, but I find my responses are similar- erratic patterns at times and I'm still experimenting with different cooking methods.

Rice- well you probably already know that most white rice is not friendly at all to blood sugars. I usually find I can get away with a small amount of basmati rice- depends on what it is served with I suppose. Brown rice too.

Usually when it comes to carbs, so far I think the amount is more what contributes to spikes than anything. But finding the amount suitable for you is another story

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Old 11-18-2013, 12:29   #5
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White rice and flour spike me quickly ,wild rice and brown still dose ,it just takes longer to eat thru the husk.
Too many years of being on the Betty Crocker diet has taken a toll on my body.

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Old 11-18-2013, 13:27   #6
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I eat pretty much grain-free, so for me, protein is the big challenge.

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Old 11-18-2013, 13:41   #7
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I find ANY food over 20 carbs is diffacult to bolus for.If I take enough insulin to limit the spike I go low 3 hours later. OR i tale enough to be good after 3 hours and I spike over 200 at 1 hour if I eat over ~ 20 gr of carbs.

But thats ME YMMV

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Old 11-18-2013, 14:08   #8
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Quote:
Originally Posted by foxl View Post
I eat pretty much grain-free, so for me, protein is the big challenge.

I have heard of protein affecting blood sugar but have never understood how that works?

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Old 11-18-2013, 14:24   #9
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The body's first use of protein is as a building material. For that you need somewhere around 1 gram for each kilogram of body weight. (unless your into a very intensive exercise regime, it's normally a bit lower but as a starting point...)

Any excess over what the body actually uses ends up in the liver where it's converted to glycogen. Ultimately that glycogen forms the basis for the liver supplying a glucose dump to handle low blood glucose situations in the future.

The details of the process are quite complex but that's my quick and dirty summary

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Old 11-18-2013, 14:40   #10
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Yeah, well. That would be true unless your liver is going apeshirt trying to make everything into glucose.

According to Bernstein, roughly half your protein should be bolused for.

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