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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Yeah, I see what you are saying. I guess this morning I was trying to "test" myself and see how it would react. I had 50 carbs for lunch, no bolus and I peaked out a bit over 100. After this pod is over, I may try to see how I react with no basal, and if I see that my spikes go about 140 with around 50-60 carbs I will try a little bolus. I am an athlete and work out on a regular basis, so I feel I need at least 50 carbs. I agree, 70 is probably too much, even for me. I would like to find the maximum amount I can have without the need for insulin, until this honeymoon period ends.

I eat around 65 net carbs for breakfast so 70 isn't necessarily too many but I eat about 60g of peanut butter and a couple of eggbeaters as well. I actually have to back off on my initial bolus and take a hit a couple hours later. Given that you run low a few hours out, the high fat, highish carb breakfast might work for you as well.

Maurie

Yes, we all vary in the amount of carbs we eat, but my experience with nut butter, Maurie is that it has a limited effect on blood sugar. I adore nut butters and they are probably the only food that I eat more of than I should! I eat it sometimes for lunch and I'd guess if I measured accurately it would be about your 60 grams but I only bolus for 10 and it works fine! I would bet you (or anyone) would have more trouble with 60 grams of cereal or cereal, milk and fruit which I have given up on as I can't bolus successfully for it.

I was giving the actual weight of the peanut butter. I dose for it at 10% of the actual weight. I had to give up cereal but milk and an apple are a regular part of my breakfast. For some reason I'm able to handle a lot of carbs in the morning. Go figure.

Maurie

I'm most insulin sensitive at breakfast, which makes my french toast or pancake indulgences on the weekend easier to handle than they might otherwise be. I don't have a problem with oatmeal, but haven't really tried cold cereal.

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

You just mean you'll weigh the food and then calculate the carbs based upon that weight, right? For example, if said food has 5g of net carb per ounce based upon info from the package or database and you're eating 5 ounces, you'll count 25g carb. That's how I usually do it at home.

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).

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