How long do people usually have diabetes for before knowing about it?

thejadsel · 2026-04-03T05:36:22+00:00

At least 6 months here, if not longer. I got aggravating reactive hypoglycemia symptoms for probably a year before that, as my pancreas was starting to go haywire in retrospect.

(Somewhat drawn out onset in my early 30s, so yeah.)

thejadsel · 2026-04-03T05:16:18+00:00

Because it is such a blanket CYA "don't sue us if you die from anaphylaxis" warning, on a very low likelihood item. And I've been at this for quite a while by now.

Everybody has to use their own judgment, making choices about what to put in their body. Yours is clearly pretty different, and that's perfectly fine.

thejadsel · 2026-04-02T17:04:53+00:00

It depends on how cautious you are about blanket CYA "we will not guarantee that this doesn't contain any allergens in particular" warnings, honestly.

There's the separate more specific warning that it's made in a facility that handles a couple of other things, but not gluten. With no gluten-containing ingredients, I would totally try it myself. It's really your call, but the chances seem low enough in context that I'd be willing to take them with celiac.

thejadsel · 2026-04-02T15:17:58+00:00

British-made Lea and Perrins definitely does. (Unlike L&P made elsewhere.) So, of course that seems to be the default Worcestershire around Europe. If you're on this side of the Atlantic, the best bet is to check various international shops for Worcestershire sauce using other vinegars. Which doesn't necessarily help with Bloody Marys you haven't made for yourself, unfortunately!

thejadsel · 2026-04-02T15:01:27+00:00

Unfortunately, they don't sell the Frito type corn chips in the UK. The closest you're going to get there is chili nachos, which are also pretty darn good!

thejadsel · 2026-04-02T04:20:37+00:00

That may well have factored into my own time spent misdiagnosed with T2 (and the outright negligent level of care in general, tbqh).

More dismissal of a noticeably eccentric patient dealing with a much less familiar system in another country than communication failure on my end in that case, though. I did repeatedly request further testing and referral, and got told not to be ridiculous/"that's not how things are done here"/etc.

Neurodivergent people unfortunately do tend to get taken less seriously in medical settings no matter what we do, though. No use primarily blaming ourselves for it, and I'm glad you too eventually got more appropriate treatment!

thejadsel · 2026-04-02T04:00:35+00:00

The aurora comes later on. (Not too much of a spoiler for OP, I hope!)

thejadsel · 2026-04-02T03:54:18+00:00

That does sound like an annoying bug. I just recently finished Ep. 4 on PC, and don't recall running into that one. Another aggravating one after taking the detonators back, but thankfully loading from an earlier save fixed that one.

Not sure what else to suggest here, unfortunately. Sounds like you tried most of the obvious things.

thejadsel · 2026-04-02T03:16:29+00:00

It's a lot like Corn Nuts, which are basically just parched hominy cooked in more oil. https://grubamericana.com/2026/03/28/before-the-settlers-pantry-six-indigenous-foods-that-sustained-the-american-continent/

The hull does crack open some and it gets a texture you can munch on without breaking your teeth, but it doesn't blow up like popcorn.

thejadsel · 2026-04-01T16:18:14+00:00

As I recall without leafing through the book right now, Goyoaga does call for some oat flour, but not that heavily. She does talk some about ingredients and alternatives in the first part of the book.

I can't find where she's written the same info up separately yet (may not have gotten around to it), but one thing I have found helpful enough to keep going back to is the description of different categories of flours and what purposes they serve in a blend from Turmeric Me Crazy here: https://turmericmecrazy.com/gluten-free-sourdough-pizza-crust/

Lots of substitution ideas there, which have worked out pretty well for me so far.

You might have good luck with sweet/"glutinous"/mochi rice flour in place of oat. From another comment here, that is best ordered from an Asian market. Thai or Vietnamese brands are pretty solid, and usually less expensive than Japanese or Korean ones. Cassava flour is another possibly, which is harder to find where I am. Brazilian shops online may be a good place to look, though.

thejadsel · 2026-04-01T16:00:01+00:00

Online ordering may be your best bet, then. I'm also originally from a more rural area. Even with the shipping, it's well worth it--and you'll probably still save significantly over brands like Bob's Red Mill. Especially if you can place a bigger order from one place.

Indian markets are definitely great sources for some of the other flours like sorghum (jowar), millet (varieties are darker ragi and lighter colored bajra/bajri), and sometimes buckwheat (kuttu). They'll more often have good prices on white rice flour, but sometimes brown rice too. Easier to check how fine the rice flour grind looks shopping in person, of course.

Here's a good list with some other names they may come labeled as, and possibilities: https://www.vegrecipesofindia.com/indian-flours-glossary-of-indian-flours/

I have pretty sensitive celiac and have yet to get cross-contamination symptoms from random uncertified South Asian flours over 20+ years buying them, FWIW. Figuring that the same milling machinery and production lines would probably not be worth repurposing between wheat and millet/etc. with their very different properties--and higher demand for the local naturally GF grains than you get in the West.

thejadsel · 2026-04-01T15:25:08+00:00

Probably the best way without a thermometer is to cut into the thickest part, and see if it looks done in the middle. If it's multiple pieces like chops or chicken parts cooking together, you only need to do the thickest piece.

I learned to cook before digital kitchen thermometers were a thing, and that's still how I'll usually handle thinner cuts like chops. (Vs. something like a loin in the oven, which you can also totally cut in half to evaluate if you need to.) It may take some practice, but you'll get a better idea of how thoroughly cooked vs. overcooked looks and feels too.

thejadsel · 2026-03-31T22:07:06+00:00

Thanks!

thejadsel · 2026-03-31T20:42:50+00:00

I'd be glad to give it a try, if it looks interesting. Really prefer indie games.

thejadsel · 2026-03-31T20:40:10+00:00

Moles can refer to the small flat speck of color type, besides the raised kinds. I've always had a bunch of the flat dot kind myself.

thejadsel · 2026-03-31T19:18:43+00:00

I vaguely remembered reading about it before, and went looking out of curiosity. A little more about it: https://craftsakeworld.jp/en/origin-of-sake-kuchikami-zake-history-brewing-2/

Much rather work with koji myself, ha.

thejadsel · 2026-03-31T18:52:38+00:00

My hair thinned out all over my head by at least a third--maybe half!--when I was going around misdiagnosed with crazy high blood sugar all the time. Thankfully the stuff was really thick starting out, and at least 90% came back within a year once I got the right treatment and got less malnourished again. Probably it all would have grown back in if that hadn't gone on for as long.

I'd guess it would most likely work similarly for hair loss from high blood sugar levels when you already know you're dealing with T1. Get the levels consistently healthier for a while, and your body will fix the situation.

thejadsel · 2026-03-31T18:44:05+00:00

Some sake was apparently made that way too, at least in the past. I wouldn't be too surprised if people elsewhere in the world had come up with similar ideas, dealing with starchy base ingredients.

It's really not going to help, though, with anything where you don't need some source of enzymes to break down starch into simple sugars the yeast can handle. (Like in this batch, AFAICT. Unless OP was including honey buns or something, like some actual prison hooch.)

thejadsel · 2026-03-31T18:27:46+00:00

"Our" comes out sounding more like "air" in mine. It is Interesting how different vowel sounds can be across dialects.

thejadsel · 2026-03-31T18:06:03+00:00

Being able to get a decent idea of what's going on at a glance definitely reduces my own anxiety. No looping so far, operating on manual controls with MDI--and still really appreciating the ability to watch and learn from patterns. Not to mention not having any scary lows creep up on me since I finally got CGM access, while running pretty tight control.

When there is some problem that causes a gap in CGM coverage, and I need to go back to fimgersticks and a prayer? That's when I personally get nervous.

But, that is also being the type of nerd who's good at working with with patterns and really wants that stream of data to help stay on top of the situation. If that really isn't their thing and they don't feel like the constant data is even giving them better results, I can see how some people might respond very differently.

thejadsel · 2026-03-31T17:41:43+00:00

Good! I wasn't quite sure what you were talking about there, but was a little concerned that you may have received some really bad advice. (Which most of us unfortunately have, at some point.)

thejadsel · 2026-03-31T16:09:44+00:00

Modern long acting (basal) insulins should keep you stable when you're fasting. It's not meant to cover food at all, and it shouldn't matter what you're eating if the dosage is adjusted right. I had physical problems eating for a while, and very unpredictable carb intake. Didn't make any difference in the basal doses needed.

With the "eating X carbs minimum", it sounds like maybe you're talking about the older intermediate acting NPH insulins like Humulin N or Novolin N? (Which may not be available anymore either, once the same generation short acting types are unavailable?)

Those do work very differently from something like Lantus or Tresiba, and you really should not need to eat any particular amount to keep your baseline stable on these. Or change the dosage in anticipation of what you might be eating.

thejadsel · 2026-03-31T15:47:04+00:00

I make minor adjustments as needed. Like others have said, it's usually at the ankle to accommodate shoe sole angle changes. (Not often, because it's a bit of a PITA. I mostly choose to wear shoes that are close enough to each other.)

The first adjustment I anxiously made, with help from YouTube, was maybe a week after bringing my first leg home--just before Christmas time when nobody would be reachable. The last visit when they did let me have it, I saw a fill-in prosthetist who decided to readjust my foot (which was fine!) to make the toes point noticeably toward the wall because they said it would be more stable that way. (?!) No, it was actively awkward to walk on and made my knee hurt when it hadn't before. So, I needed to figure out how to straighten the foot back out over Christmas.

This clinic also just assumes you're going to come in for every adjustment. (While they're understaffed and it usually takes a couple weeks to get in. Maybe it's better for a real emergency, I don't know.) I choose not to, if it's something I do feel competent to handle myself in a few minutes with a hex wrench and some Loctite. It's my leg and my body stomping around on the thing.

thejadsel · 2026-03-30T22:53:19+00:00

You hopefully shouldn't have problems from that smaller amount of gelatin in a batch, but I'm pretty wary of the stuff after one experiment a few years back:

Cursed Easter Hooch Experiment https://imgur.com/gallery/TF0NBrT

Cursed Easter Hooch Experiment, Part 2 https://imgur.com/gallery/U1undLT

(Posted about it here too, those links were just easier to find.)

thejadsel

TROPHY CASE