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Posted on July 4th, 2008 at 8:12am —
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Posted on June 14th, 2008 at 11:22pm —
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Manny Hernandez
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Hope you are doing well. McKinney, Texas is one great little city! Live well and thanks for caring, Rebecca
Thanks for the welcome. Hopefully I will get into this & take advantage of this community help.
AND the only proper way to spell Kathy is with a K! :)
Yes, I have. Which is why i started using the dual wave bolus instead of a full bolus and waiting 30 minutes (what i used to do). This way the drop is more gradual. Also, if I am under 100 before bolusing, then I only wait 30 minutes.
I only do this when i have FULL control over when I eat (not when I go out etc). And I set a timer and keep it with me. It's not aways convenient, but I have found that it keeps me from going over 200 after eating.
I just started experimenting with this about a month ago... so I am still trying to figure things out. If I had a CGMS then I might be able to figure out these things more quickly, but I am testing often before and after eating to figure out which type of bolus works best for me!
If you have CGMS, then I would definitely try this out and see what happens before and after eating, but definitely check your blood sugar often-- you are right that there is potential for dangerous lows.
Good luck!
I haven't made muffins but it's the same ingredients for waffles. They are crunchy and taste a bit like sourdough, whole wheat waffles, especially if you use buttermilk. I use the dried buttermilk- 4 T to a cup of water. Enjoy!
Flax Seed Muffins/Waffles • 1 cup flax meal • 1 cup almond meal • 1 T baking powder • 1/4 t salt • 1 and 1/4 t nutmeg • 1 t cinnamon • Artificial sweetener - 1/2 cup equivalent - zero carb (such as liquid) preferred • 1/2 cup (I stick) butter, melted • 4 eggs, beaten • 1/2 cup plus 2 T water PREPARATION: Makes 12 regular-size muffins 1. Preheat oven to 350 degrees F; butter muffin pans. 2. Mix dry ingredients well 3. Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well. 4. Fill muffin cups a bit more than half way with the mixture. 5. Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove. Each muffin has 1.5 gram effective carbohydrate plus 4 grams fiber. (This is assuming half a gram of carb for the topping.) Buttermilk Version: Switch out 1/2 cup buttermilk for the same amount of water. Substitute 1 teaspoon baking soda and 1 teaspoon baking powder for the baking powder in the regular recipe. This variation adds half a gram of carb to each muffin.…
I'm on holiday right now but will send it to you when I get home this weekend.
Things are okay with me. My 81 year old mother is rapidly declining in health - she had to go to assisted living in April and has been worsening ever since. She lives in my hometown, about 75 miles away.
Otherwise, everything is good. We've had some bad tornados in the area, but nothing super close to me. No hot weather yet either.
And I don't really have any plans for summer, other than hanging out. How 'bout you?
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