Ok, so I have been diagnosed about 2 months ago. Started out on 10 units of Levemir and 3 units of novolog before each meal. That worked well for the first two weeks. Then just like everyone said, the honeymoon took over and my needs decreased. For a couple of weeks I was on 8 Levemir and 2 novolog, then that bumped down to 4 Levemir and 1 novolog. I got two opinions from two seperate endocrinologist, both with the same conclusion. I had an A1c of 11%, fasting bg of 300+, and I had the classic symptoms (FREQUENT urination, thirsty all the time, dehydration, extreme fatigue, lost 30 lbs, excessive hunger.) They ran the normal blood tests and c-peptide. C-peptide came back at 0.9. They said this meant that I was on the low end, but I still had some beta cells working and eventually over a unspecified amount of time they will be killed off.

Both doctors didn't take 2 minutes to look at my chart and say you have type 1. They explained the honeymoon, and I have read all about it. I got approved for Dexcom, and Omnipod, my thinking about the omnipod is that I could bolus in fine increments and that would help me stay consistent.

Because I knew my basal would be soooo low, I just started at the minimum 0.05 u/h. I:C is 1:125 and I put that 1 unit of insulin reduces 300 bs (I used an insulin sensitivity calculator to obtain those.) My fasting blood sugar is around 70, after meals, I frequently dip into the 50's and 60's. My post meal spikes top out at 150. I guess I am just asking if my honeymoon is that good or should I be looking elsewhere? Should I ask about getting off insulin completely? I swear I think I could totally get off it and I would be fine. Just see the point in taking basically the minimum amount of insulin, and still having to eat from lows. I read that quitting insulin has bad consequences like when I would start up having allergic reactions. I also heard that taking some sort of insulin helps preserve my beta cells, but at a cost of going down to 60 after many meals?

Any advice, professional or personal experience is greatly appreciated.

Ben

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Wow, you and Maurie are lucky. Most of us seem most carb sensitive at breakfast (my I:C at breakfast is only 1:5, while my dinner is 1:20!). French toast, pancakes....I've vaguely heard those words...lol. My special weekend breakfasts are a whopping 33 carbs and I still don't always bolus accurately! (My weekday is only 20)

I'm a little confused when you say weight, Marie. I've heard people talk about weighing things, but I just measure and then look it up. With things like nut butter I go with what it says for carbs on the jar. when you say 10% do you mean for nut butter or everything (that would mesh with my own experience with nut butter). I don't understand the relationship between weight and volume. I'm used to 1/4 C of this or 1 cup of that. I guess when I look it up I'm doing the translation from volume to weight. Like 1/4 C of flour "weighs" 23 grams of carbs??

Zoe,

Almost everything with carbs that goes in my mouth goes on a gram scale and I calculate the total net carbs using a ratio derived either from a database or the package. It's obsessive but it guarantees that I'll never start using total available glucose. I'd never finish counting...

Maurie

Right although I calculate to the nearest 1/10th of a gram and then round the sum to nearest gram. It's amazing how precise a pump can make you.

I actually carry a scale to restaurants and people's homes. I lugged one around Italy this fall for all the good it did...

Maurie

I don't weigh anything, but just measure it. Dumb question, does that come out any different? Like in the example I gave of 1/4 C flour being 23 grams carbs, I know if I use 1/2 C it's 46 carbs. (and then divide by serving if it's part of a larger dish. Don't most carb listings go by volume, rather than weight?

Zoe, this article might help.

It's a bit overwhelming with math at first, but I find it SO much more accurate (not to mention "natural") to weight food than to measure it. I feel way more normal putting a plate on a scale and serving something than using measuring cups and spoons to do it. In fact, I recently bought a tiny pocket scale I can use when travelling (now THAT might be a little obsessive, I don't know!).

Actually, my biggest annoyance with most food databases and diabetes software is that they don't "support" the use of carbohydrate factors. It wants to know if I'm having one or two servings, but what if I'm having 0.85% of a serving (as can happen when using a scale).

Zoe, I know I incessantly reference critters... but we always recommend feeding animals by weight, not by volume. Two things may have drastically different weights but take up the same amount of space. Also, containers used to measure 'volumes' of items may have slight variances from one style or brand to the next..

I am trying to weigh things too, but I am having a hard time adhering to it. I feel like once I have a little more time it will be a bit easier.

I think I read a study of typical honeymoon times in pediatric type one, mean was 7 months plus or minus four months, I think. Not sure if holds true for lada... my daughter is in 9th month of honeymoon, still low insulin requirements. best of luck, with omnipod and dex, you will be able to do an outpatient trial of artificial pancreas soon!

Natalie Hodge MD FAAP
www.healthergy.net

I personally don't think the term "honeymoon" is accurate for LADA, since the very nature of the beast is that our onset is slow and it is anywhere from a couple months to 4 years before we need insulin. I managed on oral meds for 15 months (I was misdiagnosed Type 2).

Thanks, Jen. I'm actually pretty happy measuring. I cook for myself 90% of the time and always make something to eat leftovers with. So measuring "1/2 cup of flour" is something I would do for a recipe anyway, and then I just write it down in my cookbook for next time I use that recipe. Then I divide the whole mess by # of servings which I'm usually pretty good at guestimating. I just was curious about the conversion from one to the other.

Aha! I just read the article and it explained it very well, thanks! At first I was going to protest that you still wouldn't have the "carb factor" because the package would just say "1 1/4 Cup" and not tell you how much it weighed. But then I got the bag of flour I used in my example, and bingo! Next to the "1/4 cup" serving it did say the weight - 33 grams. I'd never paid any attention before!

I guess I could see either system working, and it's just which feels less cumbersome to each of us!

you sound EXACTLY how i was for about a whole year!

dx witha fasting of 560, spent a week in hospital - type 1
@ dx 1:15 i:c and 25U of levemeir at night

a month later i was down to 4U levemeir and i:c of 1:75 -- that lasted about 6 months then i went up little bit by little bit

now 2.5 years later im on a pump, 13U daily of my bolus and an i:c of about 1:20

HONEYMOON PERIOD CONFUSED THE HECK OUT OF ME AND IT SOUNDS LIKE YOU TOO... believe me, i know how you feel!

feel free to message me with questions

Well, it seems as if mine was caught a little earlier than yours, which is probably why I am able to go with less insulin. I took my pod off yesterday at 5pm. Did not go above 135 for dinner, throughout the night my Dexcom showed me as steady as can be around 80, tested at 82 before breakfast. I am going to try and control it for as long as I can with no insulin, I guess that's why they call it the calm before the storm...

On a side note, I am a firm believer in miracles from God. I was reading about the history of diabetes, and less than 100 years ago, diabetes was a death sentence soon after diagnosis. Whether God heals me from top to bottom, or he simply gives me the medical needs necessary to live a healthy life, He has already worked a miracle in my life, as he has in so many of yours, in Jesus name! Just thought I would share...God bless!

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