IF you can't get it right, perhaps more units would work, although once you hit the "crossover point," it can get exciting very quickly. I usually err on the side of too much at restaurants, make sure I have enough to cover it and cut basal or have another snack/ something carby afterwards to cover it. For a long time, I'd use 90G as a "restaurant carb count" but, when I started counting, I discovered some of the things were more like 65-75G so I sort of work to count the chunks not precisely (I don't bring my scale...) but in the ballpark. I think that with a lot of this ballpark is good enough to get decent results and doesn't stress me out.
Hey Daisy Mae:
I refuse to let Diabetes force me into a diet of bland food and restaurant anxiety. With a little bit of perseverance you can ensure you have a better dinner than those non-diabetics around you at the table. Quite frankly, I don't miss any of the starchy crap and sugary sauces served up on so many menus. I find the healthy low-carb items that I can and like to eat on the menu and then mix and match accordingly. I have yet to find a restaurant that refuses my substitutions, and I often find that many of the people I have dinner with who are non-diabetics will ask for the same because it looks and tastes better.
Christopher
Yes, I enjoy eating. No I don't enjoy most restaurants. I was a professional chef as a young man and have been involved in the restaurant business for more than 35 years but I don't feel that most restaurant meals are worth the effort needed to get good blood sugar results. I'd rather feel good. When we visited Umbria last year, I did eat small orders of pasta including a full plate of pasta with fresh black truffules. I practiced for months on pasta beforehand was able to manage it fairly well. Fresh black truffles are worth the effort; very little else is.
Maurie
hey there Christopher,
i never really think about it anymore, but as i am a purest at heart, i dont like all the saucey things or maranaid crap that restaurants pour all over your food. i love fish. if its not on the menu, i wont go. simple as that. otherwise, i watch everyone else shove food into their mouths with envy...okay, sometimes i will have a roll or slice of bread, but ONLY if its a good-looking piece of starch.
Chris - I do this most of the time when I eat out. Just pick a dish make my best guess at Insulin, then repeat the same thing over and over. Can you explain the bolus you take to compensate for a mis-guess? I'm still new at terminology and just beginning to realize I can work with my insulin. My Doc has controled it for years.
Some restuarant sites have nutrition calculaters--usually places like Moes or CHipoltle. You can build your meal, make choices like no beansk, nor tice, and it will give you all nutrition info.