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TAGgers UNITED

"Total Available Glucose. The premise behind TAG is that a portion of the protein and fat content of the meal will also contribute to carb loading above and beyond the actual carbs in the meal."

Members: 238
Latest Activity: on Monday

THE WAVE OF THE FUTURE FOR DIABETES MANAGEMENT....

Do you feel like bolusing for carbohydrates alone is not enough? That most of the time when you bolus for carbohydrates alone you are chasing high blood sugars 2-8 hours after eating your meal? I created this group to discuss how to perfect extending our bolus to compensate for the portion of protein and fats that will eventually be converted to glucose.

"The premise behind TAG is that a portion of the protein and fat content of the meal will also contribute to carb loading above and beyond the actual carbs in the meal. Whereas 100% of the carbs are accounted for when calculating the bolus, only a percentage of the protein and fats are expected to be eventually converted to glucose. The carb bolus is delivered immediately and the protein and fat bolus is delivered using the square wave/ extended bolus." -Ricardo

ALL FOODS ARE NOT CREATED EQUAL! So why bolus as if they were?

Jump in a discussion or create a discussion of your own! Ask a lot of questions, together we can find the next best thing to a cure for Diabetes.... perfecting TAG (extended bolus)! :)

Diabetes Forum

Whatever happened to Danny?

Started by Terry. Last reply by Karen May 29. 4 Replies

New to TAG

Started by The Ecksfactor Oct 18, 2013. 0 Replies

New to TAG

Started by E. Louise. Last reply by TAG710 Jul 23, 2013. 1 Reply

MDI and the proper way to bolus

Started by drsoosie. Last reply by Tabacblond Mar 27, 2013. 4 Replies

TAGging for MDI help?

Started by Ann. Last reply by Tabacblond Mar 20, 2013. 15 Replies

What Tools Do You Use?

Started by Cheri. Last reply by Jared Aug 3, 2011. 12 Replies

Where did I go wrong??

Started by Mayumi. Last reply by Carolyn Bridgewaer Jul 10, 2011. 16 Replies

Quick Reference Cheat Sheets??

Started by BrendaK. Last reply by kimmcannally Jun 7, 2011. 5 Replies

I hope I have this right - can anyone confirm?

Started by kimmcannally. Last reply by kimmcannally May 31, 2011. 7 Replies

Need to learn TAGGing on MDIs

Started by LiL MaMa. Last reply by Aimee May 25, 2011. 10 Replies

TAG SPREADSHEETS

Started by Danny. Last reply by jrtpup May 23, 2011. 29 Replies

Not new to diabetes or insulin but...

Started by CookinsForMe. Last reply by CookinsForMe May 20, 2011. 2 Replies

TAG for T1 Teens and Kids

Started by MidwestMommy. Last reply by MidwestMommy May 13, 2011. 19 Replies

Variations on conversion rates

Started by Xanthasun. Last reply by Ricardo Apr 19, 2011. 1 Reply

Where do I start?

Started by Amy R. Last reply by Cheri Mar 30, 2011. 16 Replies

TAG'ing a recipe?

Started by Uglycus. Last reply by Cheri Mar 30, 2011. 3 Replies

Totally overwelmed

Started by Sandy Palmer. Last reply by Kelly WPA Mar 28, 2011. 8 Replies

TAG EXPERIMENT WITH A STEAK

Started by Danny. Last reply by Danny Mar 20, 2011. 9 Replies

Comment Wall

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Comment by Siri on October 31, 2013 at 9:20am

I´ve just read "Your diabetes science experiment" by Ginger Vieira and the comments here and wonder if I´ve got it right.

Carbs that convert to glucose is 90-100%
Peak is 30 min - 1 hour

Protein that converts into glucose is about 50% but only if the protein serving is over 20 grams
Peak is 2-4 hours

Fat that converts into glucose is about 10% but only if the meal has more tha 20 grams of fat
Peak is 8-10 hours

Example with protein from Vieiras book:
"If a 12-ounce (340 grams) filet mignon has about 90 grams of protein, there are 70 grams of protein that are over 20 grams. Therefore 50% of 70 grams is 35 grams of added glucose to the total carbohydrates of that meal."

Example with fat from the book:
"1 cup og Ben & Jerry´s Cherry Garcia ice cream contains 52 grams of original carbohydrates and 28 grams of fat. That is about 10 grams over 20 grams, therefore I would add 1/2 or .5 units of insulin to my insulin dose after calculating teh dose for teh 52 grams of carbphydrates". (This is her personal ratio not a given 1/2 unit)

How to bolus:
Add upp the total available glucose form carbs, protein and fat and bolus 50-75% up front and the rest for and extended period of 1,5 - 4,5,6 hours depending on the meal and the fact that only you are you.

Have I got the TAG-thinking right?

Comment by David (dns) on January 10, 2013 at 8:31am

I've been following the TAG approach since before I even knew there was a name for it. Such and such an amount of carb -- from ALL sources -- requires such and such an amount of insulin to counteract it. Seems self evident, and the results demonstrate over and over that it's right.

Comment by Capin101 on January 10, 2013 at 8:11am

This may be a coincidence. If your are fasting then you may need to re-assess your basal rates, especially if you did not have a large high fat and protein meal right before bed.

Comment by KJ on January 9, 2013 at 8:15pm

Hi! I found this group while researching a better way to combo bolus. The 50:50% strategy I was given was really hit and miss! The past few days my sugars have been really regular during the day TAGing(which I'm so excited about) but I'm waking up with a high sugar which wasn't happening before I tried TAG. Any thoughts or advice from anyone would sure be appreciated!

Comment by Natalie ._c- on March 3, 2012 at 10:09pm

The square wave bolus is a Medtronic term, and it means spreading out an insulin dose -- you set the amount of insulin and the time over which you want to spread it out. You could use a temporary basal to accomplish exactly the same thing, I think. But there is also a dual wave bolus, for which you take a certain amount of insulin up front and then spread out the remainder over the time period you select.

I was never given any specific formula like you describe, so for me it has been all trial and error (emphasize the error part) but today, I FINALLY managed to do a square wave for a hamburger patty, and it worked. :-) Dunno if it will ever work again, but at least I'm pleased for the moment! LOL!

Comment by roadsterchic on March 3, 2012 at 8:49pm
Hi everyone...
I was referred to this group by MegaMinx. (Thank you)
I use the OmniPod pump which has the temp basal setting so I am able to spread my insulin bolus out. However, I am confused by the Square Bolus reference. Is this the same thing as taking a portion of the insulin now and spreading the remaining amount over time? I know that my exucTor told me about using a combination of the temp basal as well as finding out how much the bolus would befor the carbs eaten, dividing that amount by two and adding one half of that back into the total bolus and spreading it out over say, a four hour period. She suggested that I use this formula when eating thing like pizza or burgers. Is that the idea behind the Square Bolus Wave?
Comment by knittykat on February 11, 2012 at 7:14am

This is all so incredibly helpful! I love you all.

Comment by jrtpup on October 29, 2011 at 8:03pm
Thanks for posting this Susi!
Comment by Susi (Ladalife) on October 29, 2011 at 6:30pm
Are we are we starting to go mainstream? Check this latest article from an Australian endocrinology site called: Carbohydrates insufficient to determine mealtime insulin - (page 2)
Comment by Ricardo on July 12, 2011 at 9:30am
Hi rickselvik,

I finally got a chance to watch the video and it is inspiring. I can see the parallel between the "Let Patients Help" theme of the message and TAG. TAG is about taking ownership of your BG control. It requires more work than just counting carbs, but the results are usually worth it. The doctors don't know everything and the sooner we come to this realization, the sooner we can achieve better control of our health.
 

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