Hi, I'm trying to figure out how to eat Italian and Chinese Food without having a crash then high three hours later. Is there a trick to the trade you've all picked up? Here's what happens, I count my carbs, take the insulin, eat my food then within two hours I crash, then within three hours after that I have a massive spike! Anyone know how I can enjoy some favorites without this roller coaster?
Thanks,
Blessed Diabetic

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The way I understand it, the 60% is delivered incrementally over the next hour and a half...
Know you were specifically referring to Chinese food, but still appropriate link...

http://www.ydmv.net/2011/04/gary-scheiners-free-pizza-sampler.html

Check out Gary Scheiner's lecture on pizza. He talks about how to cover for hard to cover foods.

Also, perhaps you all already knew this but I didn't...in his lecture on carb counting at the FFL conference in Orlando, he talked about take-out Chinese food. We had always had trouble covering my daughter for take-out. Come to hear, the rice is pressure cooked in sugar water! The carb ratio is something like 78 gm per serving instead of closer to 40 like regular rice. Obviously a huge difference when carb counting...

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