I just want to say… I feel ya! My endo & I had this exact same conversion about restaurant food. I’ve found that one of the worse culprits is salads. I don’t know how they hide so many carbs in the leafy greens.
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The answer is a pretty simple one … drum roll please … you took insulin for 253 gram carb. For me that would be 20 units, precisely what I take for two Dennys pancakes…ok back to the original question…you ate the equivalent of 253 grams of carb because the iced tea… you guessed it, was sweetened and the bowl of clam chowder was 100 grams of fat. Simple? And then you had stress. “Sugar Surfing” calls stress caused bg spikes “hollow highs” because they correct with less insulin than food highs.
The iced tea was not sweet. I live in the south and am very careful about iced tea. This was unsweet.
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Salads are horrible. Used to use them as a go to food. Now, if I order one, I ask a lot of questions about how they are prepared, what are the exact ingredients, dressing on the side, etc. Had a lettuce wedge at an Outback in July: iceberg lettuce, blue cheese dressing on the side. And the waitress swore they just clean the lettuce and slice it into wedges, 84 at dinner, 345 the next morning. No other foods. Scary stuff.
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i am on the pump too. i do have terrible problems where fatty foods are concerned. the more fat, the longer it takes to digest, and as well, it slows down the absorption of all the other ingredients in the food. but after all your D years, i am certain that you already know how your body will react to the high fat content of the clam chowder. however, very and all too often, restaurants sneak in sugars when we least expect them to. that 3/4 C could have been laced w/ all sorts of hidden carbs, fast and slow. i know that for myself, whenever i eat shellfish my BG goes high, even w/out any sauce or toppings. have no idea why, only know that it does. i LOVE oysters and i LOVE all other shellfish. i know that for a large serving of jumbo shrimp i need to bolus for 12 grams of carbs. sometimes more.
maybe next time you go to that restaurant you will consider a dual/extended bolus to cover the fat in the creamy soup. ( just a thought)
I’ll take your word for it of course. You ate about 10 grams of carbohydrate. Bolused for 250 grams and that worked. I get confused by trying. I’m trying to raise a low by eating more than I intended. And was surprised by going high by eating less than I wanted to and trying to correct and then thinking I wanted to eat a lot but… Oh it’s too much and I want to cry. Now I’m so full and don’t want to eat and my blood sugar will go high again next just wait and I’m not getting work done…argh!
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That’s insane.
When on vacation, we try to plan as much as possible - research restaurants/menus. We have the added bonus of needing to manage Caleb’s peanut allergy. Having a sense of meal choice before even going to the restaurant helps, if for no other reason than it eliminates some anxiety from the unknown. Then we do our best to bolus - using any available nutritional information online - and I watch dexcom closely. When we bolus, I usually have a couple of possible scenarios in my head of what might happen so am at the ready to react as soon as I see movement in his bg. Vacation/restaurant approach is just constant vigilance. Although it’s nice to travel and have a break from every day life, vacation usually means extra work for diabetes, so it’s never really a true vacation.
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Vacation is tough thus I look at it as a vacation from good control too. I do enjoy eating out though, so once I find a restaurant I like to frequent, I’ll order the same thing first few times (if I like it) and if at first you don’t succeed try try again. Usually get it by second time, weather I need a temp basil or just dual wave. Once in a while you get lucky and hit it right on the head the first time. Good luck on vaca…
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I almost always have problems eating out. I am not the sort of person to settle for average so chain restaurants are not where I eat (unless I am traveling and I have few other options). Princeton has many local above average restaurants. Unfortunately, that often means the menu changes frequently and is based on seasonally available produce (thats a good thing for the environment). It also means I have to “carb guess” a lot.
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Afrezza is not for me (and may not be for you),
WARNING: RISK OF SUDDEN LUNG PROBLEMS (BRONCHOSPASM) IN PATIENTS WITH LONG-TERM (CHRONIC) LUNG DISEASE
- Sudden lung problems (acute bronchospasm) have been seen in patients with asthma and COPD (chronic obstructive pulmonary disease) using Afrezza®.
- Afrezza® is not to be used in patients with long-term lung disease such as asthma or COPD.
- Before initiating Afrezza®, your doctor will perform a detailed medical history, physical examination, and a breathing test (called spirometry) to identify potential lung problems.
I don’t have asthma or COPD… People that do would not be prescribed it under current recommendations.
Yep. Vacations are always more fun with “D”.
Yes. That’s what the text I posted said.
Guess I misunderstood because you said “and it might not be for you”
blue cheese dressing is pure fat and b/c it has fructose in it it slows down digestion while lacing everything else w/ sugar. so most likely, the fat caused the delayed absorption and the sugar digested over time. i’m not a nutritionist or a cde or endo, but i am familiar w/ those sneaky ingredients in salad dressings. best of luck next time. hope this helps.
Restaurants sprinkle an unknown carb powder on every diabetics plate. ; )
We rent houses so I can cook, but we eat out sometimes.
Restaurants are always a challenge. So, we try to eat “at home” as much as possible.