I had a lot of success with pizza a few days ago. I took a big bolus and split the wave (50% over 3 hours like you, Jonathan). Never topped 145 post-prandial. I did, however, go low just before bed. Maybe I overdid. But I was very pleased to see it rise at a reasonable rate and stay so stable after the meal (it was my first full day on a cgms so I had fun watching the graph).
I had Indian the other night and wow, a big mistake. I love it, but it really doesn’t love me. Chinese is bad for me as well, but if I make a stir fry and rice at home it’s great. Too many unknowns in the restaurant. Flatbread pizza is good for me, less is sometimes more! I need to practice my square wave/dual wave boluses to get better at it.
In theory if you mix your carbs with protein, it SHOULD reduce the impact of the carbs on the BG… Which could mean that having a big glass of milk with a (small) brownie might help. Hey, it’s worth a shot…
Protein (& fat) with carbs doesn’t reduce the impact of carbs, it just slows down their digestion. It’s why many of us have trouble with pizza–spiking hours after eating it. Milk has a lot of lactose:)
I have a wonderful cheesecake recipe. In fact, I’m eating it right now, but it’s for the last time, since I have found out I am allergic to dairy.
Lisa’s Cheesecake
Crust
1 1/2 c almond flour 1/4 tsp. Cinnamon 3 T. Splenda 3 T. melted butter
Filling
2 lbs cream cheese 4 eggs 1 cup Splenda 1 T. lemon juice 1 tsp. vanilla 2 tsp. almond extract
Topping
2 c. sour cream 1/4 c. Splenda 1 tsp. vanilla
Combine crust ingredients and press into 9" buttered, springform pan.
Beat cream cheese till smooth and beat in rest of ingredients. Spoon over srust.
Bake at 325 for 45-55 minutes until just set in middle.
Combine topping ingredients.
Remove cheesecake from oven and cool for 15 minutes.
Spoon topping over the cooled cheesecake and bake 5 more minutes.
Refrigerated for 24 hours. (If you can wait that long!)
Sorry to hear about your allergy.
Cheesecake recipe sounds heavenly! Thanks for sharing.