I'm pumping now and that makes it MUCH easier. I do a gustement too on that. LOL! Back in the 70's when I became a diabetic it was count ur calories and weigh ur food. Then after sometime in the 80's I think it was it was count ur carbs in ur food. WOW how things have changed since then if I'm not mistaken (atleast the way I do it) I go through the calorie counting and then count the carbs I don't try to convert them (not that mentally intelligant LOL) It's just that I usually wind up double counting my foods everytime! LOL!
I remember calorie counting too, lol. Was never any good with that at all.
I'm honestly better at calorie counting than carb counting. LOL!
LOL. I never could do the calorie thing, I mean I was either always STARVING, or it was too much food.
I went to Barnes and Noble and bought the paperbacl latest edition of The Calorie King'a Calorie,Fat and Carbohydrate counter it lists every food known to man. fast foods frozen foods> I paid $8.95 I would not be without it,
Oh that sounds interesting. Im going to have to check Barnes and Noble here to see if I can find that. What about chinese food does it have very good listings for that as well?
I do a combo of all that have been mentioned. The diabetes term of endearment is SWAG.....scientifically wild a** guess.
And we can't forget "the rest of the story".....if the meal is high fat it also makes us resistant to insulin. Long sigh. I have always wondered if "they" could be more objective when they say "high fat". What the heck does that really mean. Sure pizza and burger and fries fall into that category, but just how many grams of fat does it take to put a food in the "high fat" column when it comes to making us insulin resistant? Has anyone ever heard?
I have no idea. And probably just like the carbs, some of us can handle higher carbs and do ok, and others cant. Probably some of us can handle higher fat meals. It gets so complicated some days. Trying to figure out how and when and how long everything you eat is going to hit you, and how to dose for it.
Mexican food is easily my favorite, too. Took many trials before finally nailing it, but here's what works out for me (suspiciously, everything seems to fall in the 26-carb range)... 1 cup of refried beans is generally 26g, each flour tortilla is about 26 (14 each for corn), and a sopapilla is -- you guessed it -- 26. I usually do the MDI equivalent of dual wave, taking 60 percent in the first shot 15-20 mins before eating, and the remainder anywhere from 30 mins to one hour later. I end up better if I eat one tortilla versus two, same with avoiding the tortilla chips altogether.
seagator's recommendation of Calorie King is a good one; I carry one, also. However, because the section containing values for fast food restaurants takes up almost half the book, I tore out those pages to make it lighter. For such a small book, it lists an incredible number of foods -- but the international section leaves a bit to be desired. They have a companion website, too, but it also seems limited. If you're the sort who's caught up with the rest of the universe and carries a smartphone, Google-ing foods (+) carbs is a good way to get information.
Incidentally, at one endo visit, the endo told me that it's not unusual for some people to do three or four waves of bolus for certain foods (50-25-25 or 60-20-20). That would be the best thing to do with foods like rice -- but I've just learned to live without it. *sniffle*
Oh thanks for the info...the carb counts I was coming up with were about 10 grams higher, which def could explain the crash... I think too eating Mexican I probably shouldnt eat it so late in the evening, or if I do make myself get up around 3 and test, hahahaha.
Hope it helps! Also, learn to estimate foods by eyeballing them. If you don't have a guide, here's a website that correlates serving size to different parts of the hand: http://weightloss.about.com/library/blmeasure.htm. Yes, eating the dinner meal earlier is definitely better, because it gives you enough time post-meal to make any corrections necessary!
BTW, that is one GORGEOUS sealpoint; do you still have him/her?
Thanks, no its not a picture of my kitty. I just liked it. LOL. I did have a siamese for a while that was a stray I took in, but she HATED my older male cat. Wanted to KILL him I think. So unfortunately I had to take her to a shelter for Siamese cats. But she was a really sweet cat and I totally loved her. Would still have had her if she would have just gotten along with my big baby.
I think many of us struggle with the whole restaurant thing. Mexican is one of the worst. Not only do things like rice and beans push the meals to epic carb proportions, but it can be very hard to tell what is in the food. So I surrendered. I no longer will get the rice and refried beans. I will sometimes have "black beans." And I will limit my choices to entrees, fajitas, meat or seafood dishes and an occaisonal enchilada. I try to ask for corn based tortillas as I tolerate it better than wheat.
But in the end, I still s*ck. And it is always about underestimating.
Ha,
I have a tiny pocket set of digital scales I use when out in restaurants, seems silly to some but works for me. Zero the scales with the side plate on them, weigh my carbs and there you go. If they are strange and new food of which I do not know the value, I use my trusty google phone and find the carb content...
That or just order meat, fish, salad ha..
I use this app when out alot, they also do a pocket sized books..
Works great for me..