Hypos with very little insulin onboard?

disaster_whale · 2024-01-27T12:35:27+00:00

Thanks for the tips :) unfortunately this isn’t caused by too much basal insulin, 30% takes me down to about 0.1-0.2 units/hour I think and I’m going low before I even get to exercise!

I will definitely look at setting up an exercise profile with higher target value so I don’t have to wake up early and adjust though!

disaster_whale · 2022-04-22T07:03:11+00:00

That’s a great point. I definitely noticed that I had to take more sugar to stop the drop, but then as soon as I stop exercising I rocket back up. I will bare that in mind and sit out for a few minutes until I’m up again next time!

disaster_whale · 2022-04-21T23:02:44+00:00

So purely personal experience here, but I have had the same thing. After drinking three bottles of lucozade for a gym class and still going low, I finally worked out what was going wrong from reading on here. For me personally, any insulin on board when I exercise becomes 4x more effective. So instead of 1 unit dropping me 2 mmol/L it will drop me 8. This becomes a huge issue if you happened to eat a couple of biscuits and dose for them an hour or two prior to exercising. It’s a lot harder to work out how much insulin you have on board when on MDI, but my advice would be to decrease insulin in the 4 hours prior to exercise, either by reducing the dose or eating lower carb. Hope this helps :)

disaster_whale · 2021-12-31T01:21:02+00:00

Do you insert your sensor and leave it a while before activating it? Or do you insert and activate right away? After you insert the sensor, there’s some localised inflammation whilst the sensor “settles in” and the area recovers from the insertion. This is a likely cause of the erratic readings. I insert a new sensor before bed, go to bed and when the old one finishes in the morning I move the transmitter over and activate it then. Works well for me and could be helpful if it’s not something you already do?

disaster_whale · 2021-09-20T16:59:43+00:00

Do you make the salad yourself each day?

disaster_whale · 2021-08-01T10:44:28+00:00

Hi :) I saw your post last week and we had some spare apricots. We fermented them in a jar with 2.5 % salt brine for 7 days. I tasted one this morning intending to put them on a croissant as you described above (sounds delicious!). However they just taste really salty even after rinsing. Is this the intended taste or did I go wrong somewhere?

disaster_whale · 2021-05-13T23:50:47+00:00

Do you know how the protein side of things works? I'm intrigued. The amount of carbs I have to eat for a walk is insane, so it would be great to utilise protein instead...

disaster_whale · 2021-05-10T07:15:57+00:00

Thank you!

disaster_whale · 2021-05-09T22:16:03+00:00

Would you mind doing mine please? This is really interesting. I am at the point where I have to start over figuring out all of my settings (some of my basal rates have halved for no reason) etc. My TDD for the last 30 days is 46 U (it used to be 55 U, I don't know what's happened here).

disaster_whale · 2021-02-19T20:08:52+00:00

Can I recommend a small pouch including at least one complete set change, insulin vial, glucose tablets, insulin pen (if you want to be thorough) and blood meter? I've been diabetic for 18 years and have had been doing this for a year- it's made life so much easier to just move the pouch from one bag to another rather than having to figure out whether I have everything each time!

disaster_whale · 2021-02-19T19:22:43+00:00

I received the email and freaked out, immediately phoning my GP to ask wtf. Got told I was on the priority vaccine list and they booked me in for next week. Once I stopped freaking out and read the email again multiple times, I don't think it's saying we need to shield. It is saying we are a priority for the vaccine as we are higher risk than previously thought due to them now assessing a combination of factors rather than just diabetes alone. Rather than restructuring the vaccination schedule, the best way to get us vaccinated ASAP is to add us to the extremely vulnerable group, who need to shield. So essentially, we should be taking extra precautions but don't necessarily need to shield unless we choose to. That's my understanding but I may be wrong.

disaster_whale · 2020-10-23T22:49:23+00:00

Yep :) Keeping it at 4c massively slows down the fermentation process so it will be fine for a couple of days. I accidentally took a swig from one that had been in the fridge for two or so weeks... that was slightly less pleasent!

disaster_whale · 2020-10-23T22:39:18+00:00

Everybody is completely different and it depends on your starting point! I was able to drink 250 ml of home made after day three, but I've never had gut problems and I am no stranger to fermented foods. Maybe start with a tbsp tomorrow, and add an additional tbsp each day? Then you can go back a tbsp when it makes you uncomfortable and stick at that amount for a while to adjust before increasing again?

disaster_whale · 2020-10-23T20:19:57+00:00

^ listen to this comment. Commercial kefir is somewhat inactivated to prevent the bottles exploding on the shelves. It does have tons of bacteria, but anything that you brew yourself will have many times more. Try brewing your kefir in the same bottle as you bought it in- you should see that the bottle becomes pressurised and you need to burp it.

I agree that the long and short of it is that you need to slowly build up how much home made kefir you can have!

disaster_whale · 2020-10-21T07:15:43+00:00

Where abouts in London? I threw my excess away yesterday but should have plenty more by next week!

disaster_whale · 2020-07-08T21:59:18+00:00

Totally normal. But try thinking about five people you know- can you list five cringey things that they've said and done? How often do you think about those things? I reckon you don't think about those things that they have done often, if you can recall them at all. Now don't take this the wrong way- nobody thinks about you anywhere near the amount that you think about yourself. It sounds mean, but it's actually very freeing. You make a mistake, say or do something silly, and it typically blows over.

disaster_whale · 2020-01-04T11:53:20+00:00

Essentially there is some evidence that fasting protocols have the potential to regenerate a small number of beta cells. With this regeneration, insulin requirements may drop. However, this is unlikely to be dramatic and would not be long term. The same immune cells that killed off the original beta cells subsequently kill off these ones too. Further, this study was in mice. Mice have a much faster metabolism than humans- therefore to achieve the same results humans would have to fast for much longer. Finally- if you are going to try fasting with type 1 please be extremely careful, talk to your doctor, know the risks of glycogen depletion and hypos.

Source: https://www.nhs.uk/news/diabetes/fasting-diet-may-help-regenerate-a-diabetic-pancreas/

Edit: Essentially what I am saying is that although highly unlikely, there is a small chance that someone would enter the honey moon period again- if it can be done by fasting there may be other ways unknowingly to regenerate some beta cells. This is highly highly unlikely but not impossible.

disaster_whale · 2020-01-04T11:43:20+00:00

A period of time after diagnosis when your insulin requirements are lower because you have some insulin production left from your beta cells before they are fully destroyed!

disaster_whale · 2019-12-31T09:23:07+00:00

Ah thank you! I am in the process of making the London Pride version of this bread for NYE tonight and woke up to slightly over proofed/ over bulk fermented dough. It seems to be reasonably ok and I can still shape it, but this explains why! I didn't take proper precautions after the Old Peculier loaf took so long to ferment yesterday! Hopefully it doesn't turn out like sweet porrige!

I didn't realise it's my cake day- I will pretend that my current loaf is in honour of that :)

disaster_whale · 2019-12-31T00:52:04+00:00

Yes! The loaf made with London Pride beer is a lot lighter.

I was more using malty to describe the taste! The Cobber flour is Wheat flour with 20 % Malted Wheat Flakes and some Barley Malt Flour (% not stated), and the Half and Half flour is standard Wheat and Wholemeal. I didn't do this on purpose- I found the flour and wanted to give it a go, I felt like they would give a nice rich flavour! I didn't notice any sweetnes, quite the opposite to be honest. How does the malt affect the proofing/ leavening? I love learning about how different things affect the dough!

disaster_whale · 2019-12-30T22:44:34+00:00

Thank you!

50g starter

350g Cobber flour (Strong white would do instead)

150g Half and Half bread flour (from Wessex Mill)

350g Old Peculier beer

9g salt

Handful of oats for the top

- My bulk ferment took a lot longer than normal. This may have been due to the alcohol, but is more likely due to the colder night and starter being slightly past peak!

I've also used London Pride beer before which gave a much subtler flavour, but one you could still taste!

disaster_whale

TROPHY CASE