For high blood sugars not just slightly elevated do you have any strategies for example do you do a higher temp basal in addtion to supplementing insulin to bring it down. I had a low before dinner of 51 and we ate out and my dinner was fatty but my bloodsugar is still high and I am having trouble getting it to come down.
The higher the BG, the more insulin it takes to bring it down. Unless the cause is known (such as steriods being taken where I would increase my basal temporarily), I always create with a bolus. My usual correction is 1 u to 65, but if my BG is 260, the norm would be 2.5 units. I would probably take 3. The longer the high hangs around, the more insulin it takes to bring it down.