Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Now, there's a question for folks: How much insulin are you *willing* to take? Where do many of you draw the " line " between " OK, I'm not going to eat ANY carbs, and take very little insulin. " And " Dang it, I'm eating toast every morning, and I'll shoot for whatever I want! " ? Having figured out the math, I know I *CAN* have my muffins, pancakes, etc - but I also know I'm going to shoot around 13-15U of Humalog if I do! On the upswing, I'm likely not to need it at all, or if I do, only 2 U or so later in the day. SulaBlue My somewhat arbitrary rule is that I eat no more carbs > in a meal than 5 units of Novolog will cover. > > > --- > De Armond > See my website for my current email address > http://www.johngsbbq.com > Cleveland, Occupied TN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Well, I'll admit, I'm one of 'em. Breakfast without toast just doesn't seem like breakfast to me so after 4 years without, I decided, heck with it, I'm taking insulin, I can do it. I do eat a lower carb bread, though -- a slice of rye, 13 carbs. And being type 1, I don't have to take a large amount of insulin as insulin-resistant type 2s might. Vicki Re: new diabetic with questions > Now, there's a question for folks: How much insulin are you *willing* > to take? Where do > many of you draw the " line " between " OK, I'm not going to eat ANY > carbs, and take very > little insulin. " And " Dang it, I'm eating toast every morning, and > I'll shoot for whatever I > want! " ? > > Having figured out the math, I know I *CAN* have my muffins, pancakes, > etc - but I also > know I'm going to shoot around 13-15U of Humalog if I do! On the > upswing, I'm likely not > to need it at all, or if I do, only 2 U or so later in the day. > > SulaBlue > > > > My somewhat arbitrary rule is that I eat no more carbs >> in a meal than 5 units of Novolog will cover. >> >> >> --- >> De Armond >> See my website for my current email address >> http://www.johngsbbq.com >> Cleveland, Occupied TN > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Mike have you been listenting to what we have all said? Grains are a fast carb. Many diabetics are very sensitive to grain carbs. So the cause of your breakfast rise was the oat grais & bread. Try the same testing tomorrow with eggs & some kind of meat. cappie Greater Boston Area T-2 10/02 5/05 A1c: 5.3 = 111 mean glu 50-100 carb diet, walking, Metformin ALA/EPO, ALC, Vit C, Calc/mag, low dose Biotin, full spectrum E, Policosanol, fish oil cap, fresh flax seed, multi vitamin, Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg 5/05:140 lbs (highest weight 309) 5' tall /age 67, cappie@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Ouch. The only positive part about this that I can see is that *IF* you measured all this out carefully, and you had 60g of carbs for breakfast (I think that's what you'd said you're supposed to eat?) then your morning insulin resistance isn't too terribly bad. Still - I'd have keeled over with a heart attack if I saw 317 on my meter. Heck, I wasn't even sure my meter *WENT* that high. I thought they cut out and went 'Error' at 300? At what point do the home meters freak out and 'error' and report only HIGH? SulaBlue > Ok Alan, I'll check one hour after I eat, which scares me even more. > > Morning fast taken at 6am: 247 > > Breakfast: One bowl of oats with Splenda, piece of wheat toast, bottle of > watter. > Checked one hour later, 317 > > That's it so far. > > Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Altho as a beginner, testing all your foods, it is better to test at 1 hr & then again at 2 hrs in order to find when you peak, you CAN use a compromise of 1 1/2 hrs which will save 3 test strips a day. Up to you but the 2 tests is better as a beginner. cappie Greater Boston Area T-2 10/02 5/05 A1c: 5.3 = 111 mean glu 50-100 carb diet, walking, Metformin ALA/EPO, ALC, Vit C, Calc/mag, low dose Biotin, full spectrum E, Policosanol, fish oil cap, fresh flax seed, multi vitamin, Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg 5/05:140 lbs (highest weight 309) 5' tall /age 67, cappie@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 If you HAD been running in the 500s, I think you would have been very gratefull that you had gotten DOWN to only 317. --- In diabetes_int , " SulaBlue " <sulablue2001@y...> > Still - I'd have keeled over with a heart attack if I saw 317 on my > meter. Heck, I wasn't even sure my meter *WENT* that high. I > thought they cut out and went 'Error' at 300? At what point do the > home meters freak out and 'error' and report only HIGH? > > SulaBlue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Of course 317 is bad. But exactly what is bad about wheat toast and oats? I don't see how that could raise my blood surgar. If those things are bad, could you give me suggestions? I'm getting very light help from my doctor and from the diabetic clinic. My doctor said 256 " wasn't bad " the other day. If I'm doing something wrong, I don't know what it is. Mike RE: Re: new diabetic with questions Just a personal observation, but I think I would give up the oats and the wheat toast. Honestly if I saw a 317 on my meter, I think I would have a heart attack. Mike, I hope you get this under control QUICK. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 My meter has hit 565 when I was first diagnosed. Re: new diabetic with questions Ouch. The only positive part about this that I can see is that *IF* you measured all this out carefully, and you had 60g of carbs for breakfast (I think that's what you'd said you're supposed to eat?) then your morning insulin resistance isn't too terribly bad. Still - I'd have keeled over with a heart attack if I saw 317 on my meter. Heck, I wasn't even sure my meter *WENT* that high. I thought they cut out and went 'Error' at 300? At what point do the home meters freak out and 'error' and report only HIGH? SulaBlue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 At 12:36 PM 7/8/05, Mike Brown wrote: >Of course 317 is bad. But exactly what is bad about wheat toast and oats? I >don't see how that could raise my blood surgar. Mike. Do you read the messages here? That's a serious question. Maybe you just skim through them without really paying attention? Maybe high blood sugar is making you forgetful? I'm asking because there have been dozens of messages here that have said, with variations, " carbs are bad " , " grains are carbs " . There have been many messages sending you to website pages that LIST high-carb foods and explain about them and diabetes. Have you gone to any of those websites? I don't care that someone says " oh, maybe you can eat grains (or potatoes or beans or rice or pasta or whatever it is), at first, IN MY OPINION, you should cut out all of that stuff and go very low-carb initially. No bread products / grains (corn is a grain) or potatoes or other starchy veggies (peas, dry beans, winter squash, cooked carrots, etc.). Go very easy on fruit (half cup of berries would probably be okay). Of course eliminate sugar, honey, molasses, etc. I know some folks here can eat limited amounts of some of the vegetables I listed, and some beans and rice but they have their BG's under control. They understand how much they can eat of which food. I *think* most of them found that out after they got more or less under control, BG-wise. sky Old age comes at such a bad time. http://www.skydancers.com http://www.skydor.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 > Of course 317 is bad. But exactly what is bad about wheat toast and oats? I > don't see how that could raise my blood surgar. If those things are bad, > could you give me suggestions? I'm getting very light help from my doctor > and from the diabetic clinic. My doctor said 256 " wasn't bad " the other > day. If I'm doing something wrong, I don't know what it is. > > Mike Mike, are you reading the labels on your food? Do you see where it says " Carbohydrates " on the label? How many are there per slice in your wheat toast? Per serving (and what size serving) of oats before cooking? I don't quite understand how you can " not see how that could raise my blood sugar. " Carbs (aside of fiber, which is another topic entirely) *ARE SUGAR* as far as your body is concerned! Sugar is a simple carbohydrate. Starches, which are more complex, are STILL SUGAR - they just have to be broken down more before the body can use them. ALL CARBS are eventually broken down into the form of GLUCOSE and go into your blood - *that* is how they raise your BLOOD GLUCOSE. Simple yes? So, literally translated, here's what your doctor, and dietician, have been telling you: Mike - don't eat sugar! But here... eat all this sugar! Yes, what I'm saying is that your doctor is a BLATHERING IDIOT who has NO BUSINESS treating diabetics, and should probably be SUED FOR MALPRACTICE if its his usual way of treating his diabetics. The Medical oath is to " Do No Harm " - but he IS, by giving you the idea that 256 is " OK " and by not perscribing anything but basal insulin to someone in your position. Your breakfast sent your bloodsugar from 247 (wasn't it?) fasting to 317. That's a 70 point rise! If I could reach out and touch your dietician, I'd probably wanna slap her into next week for being such an idiot. Suggestions for breakfast: Protein, protein, protein - and in case that wasn't clear PROTEIN. Eggs, lean ham, cheese. Maybe mix in some lower-carb veggies such as broccoli or zucchini, even onions. Heck, have a little heart-healthy fat and toss in a few olives if you can have the salt in them. Have some splenda-sweetened yogurt and toss in some walnuts. Have steak and eggs! ANYTHING but cereal, oatmeal, toast, pancakes, or any other product containing flour, wheat, oats, etc. SulaBlue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 > Of course 317 is bad. But exactly what is bad about wheat toast and oats? I > don't see how that could raise my blood surgar. If those things are bad, > could you give me suggestions? I'm getting very light help from my doctor > and from the diabetic clinic. My doctor said 256 " wasn't bad " the other > day. If I'm doing something wrong, I don't know what it is. > > Mike Mike, are you reading the labels on your food? Do you see where it says " Carbohydrates " on the label? How many are there per slice in your wheat toast? Per serving (and what size serving) of oats before cooking? I don't quite understand how you can " not see how that could raise my blood sugar. " Carbs (aside of fiber, which is another topic entirely) *ARE SUGAR* as far as your body is concerned! Sugar is a simple carbohydrate. Starches, which are more complex, are STILL SUGAR - they just have to be broken down more before the body can use them. ALL CARBS are eventually broken down into the form of GLUCOSE and go into your blood - *that* is how they raise your BLOOD GLUCOSE. Simple yes? So, literally translated, here's what your doctor, and dietician, have been telling you: Mike - don't eat sugar! But here... eat all this sugar! Yes, what I'm saying is that your doctor is a BLATHERING IDIOT who has NO BUSINESS treating diabetics, and should probably be SUED FOR MALPRACTICE if its his usual way of treating his diabetics. The Medical oath is to " Do No Harm " - but he IS, by giving you the idea that 256 is " OK " and by not perscribing anything but basal insulin to someone in your position. Your breakfast sent your bloodsugar from 247 (wasn't it?) fasting to 317. That's a 70 point rise! If I could reach out and touch your dietician, I'd probably wanna slap her into next week for being such an idiot. Suggestions for breakfast: Protein, protein, protein - and in case that wasn't clear PROTEIN. Eggs, lean ham, cheese. Maybe mix in some lower-carb veggies such as broccoli or zucchini, even onions. Heck, have a little heart-healthy fat and toss in a few olives if you can have the salt in them. Have some splenda-sweetened yogurt and toss in some walnuts. Have steak and eggs! ANYTHING but cereal, oatmeal, toast, pancakes, or any other product containing flour, wheat, oats, etc. SulaBlue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 I was 565, have been as low as 80's, and consitently between 100 and 180 until recenctly. Last weekend it start's these big jumps that concern me. I'm not drinking cokes and eating candy bars. I don't understand how oats and a slice of toast are bad. I just don't understand why it keeps going up. They gave me a book at the " diabetic " classes that my wife cooks from. I have thyroid disease I just found out about this shortly after finding out about being diabetic. If anyone has a specfic diet I should be on, please tell me. This book, and the suggestions from the RN at the diabetic clinic are doing me no good now. When I first started out with this, I got in the 100's even 80 twice, then out of the blue it starts going bonkers when I haven't changed my diet. Totally confused in Indiana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 I was 565, have been as low as 80's, and consitently between 100 and 180 until recenctly. Last weekend it start's these big jumps that concern me. I'm not drinking cokes and eating candy bars. I don't understand how oats and a slice of toast are bad. I just don't understand why it keeps going up. They gave me a book at the " diabetic " classes that my wife cooks from. I have thyroid disease I just found out about this shortly after finding out about being diabetic. If anyone has a specfic diet I should be on, please tell me. This book, and the suggestions from the RN at the diabetic clinic are doing me no good now. When I first started out with this, I got in the 100's even 80 twice, then out of the blue it starts going bonkers when I haven't changed my diet. Totally confused in Indiana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 I'm checking carbs all the time, and do as they tell me. 60 for breakfast and lunch, 75 at dinner time. And I'm sure I'm usually below the suggested amounts. Tell me what you guys eat, specifically, to keep your diabetes under control. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 I'm checking carbs all the time, and do as they tell me. 60 for breakfast and lunch, 75 at dinner time. And I'm sure I'm usually below the suggested amounts. Tell me what you guys eat, specifically, to keep your diabetes under control. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Got it. No oats, no wheat bread. Lower carb in take. Now, how about some examples of what I should eat, because evidently the book they gave me is wrong. I check the carbs and every meal is below what the book says I should have. I'll throw the book away and try to do better. Re: Re: new diabetic with questions At 12:36 PM 7/8/05, Mike Brown wrote: >Of course 317 is bad. But exactly what is bad about wheat toast and oats? I >don't see how that could raise my blood surgar. Mike. Do you read the messages here? That's a serious question. Maybe you just skim through them without really paying attention? Maybe high blood sugar is making you forgetful? I'm asking because there have been dozens of messages here that have said, with variations, " carbs are bad " , " grains are carbs " . There have been many messages sending you to website pages that LIST high-carb foods and explain about them and diabetes. Have you gone to any of those websites? I don't care that someone says " oh, maybe you can eat grains (or potatoes or beans or rice or pasta or whatever it is), at first, IN MY OPINION, you should cut out all of that stuff and go very low-carb initially. No bread products / grains (corn is a grain) or potatoes or other starchy veggies (peas, dry beans, winter squash, cooked carrots, etc.). Go very easy on fruit (half cup of berries would probably be okay). Of course eliminate sugar, honey, molasses, etc. I know some folks here can eat limited amounts of some of the vegetables I listed, and some beans and rice but they have their BG's under control. They understand how much they can eat of which food. I *think* most of them found that out after they got more or less under control, BG-wise. sky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Mike Brown wrote: > My meter has hit 565 when I was first diagnosed. > The cartoons in " Diabetes Health " magazine are getting a little funnier than they used to be. They still have a ways to go yet. Nevertheless, in a recent cartoon titled " Unclear on the Concept, " A man is shouting excitedly to his startled wife, " Whoopee!! Hey honey, I did it! I finally got this darned meter over 400!! Wow! I wonder how high this baby can go!! Edd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Mike, One of my FAVORITE breakfasts is scrambled eggs. Good thing, too, as I'm VERY carb-sensitive in the mornings. (1g sends me up 5 pts, vs. only 1 pt later in the day). I like take whatever's handy in the way of low-carb veggies (I even risk some onions ) and lean meats and just scramble 'em all in with some reduced-fat (NOT that fat-free plastic crap - but that's just a personal taste thing). Everyone keeps recommending Dr. Bernstein's book. I haven't read it, but have thought about it I basically go for a quasi-atkins thing without all the high-fat creams and such, in the mornings at least. Right now I'm doing Nutrisystem and it's working for me (Lost 26 pounds, and can predict my bloodsugar response and rapid-insulin needs within spitting distance most times - yay me!). SulaBlue > Got it. No oats, no wheat bread. Lower carb in take. > > Now, how about some examples of what I should eat, because evidently the book they gave me is wrong. I check the carbs and every meal is below what the book says I should have. I'll throw the book away and try to do better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Sulablue, what is: (NOT that fat-free plastic crap " ? ml SulaBlue wrote: > > Mike, > > One of my FAVORITE breakfasts is scrambled eggs. Good thing, > too, as I'm VERY carb-sensitive in the mornings. (1g sends me > up 5 pts, vs. only 1 pt later in the day). I like take whatever's handy > in the way of low-carb veggies (I even risk some onions ) and > lean meats and just scramble 'em all in with some reduced-fat > (NOT that fat-free plastic crap - but that's just a personal taste > thing). > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 > Sulablue, what is: (NOT that fat-free plastic crap " ? > ml > Hi ml I don't know about Sula, but I made a decision early in my weight-loss phase that life was too short to eat plastic cheese. And that's what all reduced-fat cheeses seemed like to me. Instead, I learned to eat very small portions of the best REAL cheese I could buy. I learned to value taste over quantity. I re-discovered Brie, Camembert, aged Cheddar, good blue-vein. If I wanted low-fat cheese in a recipe I went " the whole hog " and used cottage or ricotta - but then the flavours were mixed with other ingredients. One thing that I learnt early was that most reduced-fat cheese was still fairly high in fat; they generally were reduced from 30-40% to about 20% - but that's still 20% fat. Better to eat a quarter as much and savour it. Cheers, Alan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 thank you Alan, I just didn't know what plastic cheese was, LOL!!!!!!!!!!!!!!! Got it now. ml Alan wrote: > > > > Sulablue, what is: (NOT that fat-free plastic crap " ? > > ml > > > > Hi ml > > I don't know about Sula, but I made a decision early in my weight-loss > phase that life was too short to eat plastic cheese. And that's what > all reduced-fat cheeses seemed like to me. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 > Ok Alan, I'll check one hour after I eat, which scares me even more. > > Morning fast taken at 6am: 247 > > Breakfast: One bowl of oats with Splenda, piece of wheat toast, bottle of > watter. > Checked one hour later, 317 > Hi Mike Part two. This is loong - regulars can click on " next " :-) I won't repeat all the excellent advice on carbs - I'm sure by now you've got the message. Tomorrow's suggested breakfast for you: Ditch the oats for the moment (you didn't mention milk with the cereal? Milk is also carbs). On your one piece of wheat toast, which we won't ditch until the next day, have two eggs any way you like them - fried, poached, scrambled whatever. If you are still hungry, add a small piece of meat or fish - bacon, hamburger, ham, steak, smoked cod. At the foot of this message I have added my " standard " advice on lower-carb breakfasts. My own, just now, was a cheese-and-onion one-egg omelette with a rasher of bacon, and black cinnamon-steeped coffee. No toast, milk, juice, cereals. By now you will have had more meals in your diary today. Please post them and the results - don't let the comments deter you. On general eating, I hope Cappie will forgive me for some plagiarism. These comments that she made to Ellen today said it better than I could: In msg 73527: " when I was diagnosed I quit eating ALL the starches immediately. I was never a sweet lover but I sure loved those potatoes, rice, pasta, good whole grain & heavy dense bread, lots of sauces & gravies thickened with flour & cornstarch etc etc etc. <snip> I stick mainly to lean protein & low GI green veggies. I also use limited amounts of nuts, & cheese. I choose to use no-fat dairy & yogurt but only because of the calorie content, fat is ok for diabetics altho it is better to eat unsaturated fat as much as possible. I don't eat butter or spread --I use olive oil or canola oil instead. " Brilliant advice for any new diabetic on general eating, both for weight and BGs. Now, on some breakfast ideas: Alan's Breakfasts With Minimal Carbs 1. Egg. The humble egg can be cooked in so many ways: poached, fried (minimal oil in a non-stick pan), normal omelette (beat it lightly while cooking), fluffy omelette (seperate, whip the white with a spoonful of water, fold back with filling and yolk), scrambled with a little milk, frittata (sort of a heavier omelette with filling), and baked. Use fillings, cheese, fresh herbs if you can, dried if you can't. 2. Meat. Bacon, Ham, small steak, hamburger patty (watch the fat), chicken, prosciutto, hot dogs and so on. Can be fried, grilled/broiled, chopped after cooking and added to omelettes, frittata or scrambled eggs. For bacon or other fatty meats, drain on absorbent paper before serving. 3. Fish. Smoked, canned or fresh. Can be poached, fried, as a mornay (easy on the thickener), mixed in a stir-fry etc. Same for seafood. 4. Mushrooms. Small ones can be sliced and cooked with onions, herbs , garlic etc and a little oil and a smidgin of flour for a gravy. Large ones can be filled with bolognaise or napoli sauce (or whatever you like), topped with grated cheese and baked in the oven. Also another good omelette filling. 5. Casseroles and stews - beef, lamb, chicken, mince (ground beef) etc can be pre-prepared and divided into individual breakfast sized serves. Put them in small plastic containers in the freezer and zap one in the microwave for breakfast. Check the carbs in the recipe to check suitability. Beef bourgignon, Irish Stew (watch the spuds), chicken fricassee, whatever your favourite is. Always test at 1 hr the first time with casseroles - thickeners are usually the carb culprits for high BGs. 6. Leftovers - slices of roast meat, re-heated or cold, re-heated chops etc Hope this helps a little. Keep posting that diary. And go for a walk while you think about it. Cheers Alan, T2, Australia. -- Diet and not enough exercise. I have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. Everything in Moderation - Except Laughter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 At 07:08 PM 7/8/05, Alan wrote: >5. Casseroles and stews - beef, lamb, chicken, mince (ground beef) etc >can be pre-prepared and divided into individual breakfast sized >serves. argh, all of that food talk. Time for dinner. A whole artichoke, cold, with mayo-grated onion-caper-lemon juice dip. I guess I'll throw a pork steak into a pan brown it, then throw in sliced onion, mushrooms, and let's see, what's in the fridge...ah, some sliced poblano and anaheim peppers. Probably not a great combo as far as cooking styles go. Should have some spicy artichoke dip or a milder sauce for the pork but that's the way it goes. Might consider a cream sauce for the pork but I'm out of heavy whipping cream. I can't get the store to carry the brand of organic heavy whipping cream I want. They carry the brand of milk, butter, and cottage cheese, but not the cream. I can't figure it out. Got to go shopping for meat. Nothing in the freezer but steak and beef shanks (as far as meat goes). I've been waiting for another batch of wild salmon to get to the store. Been eying the shrimp but they've been very high priced lately. Am off of chicken for some reason. Probably just don't want to bother cooking it as I like the skin nice and crispy. Might just buy a cooked one at the store. Am also out of avocados and only one tomato left. Yep, gotta shop tomorrow (bad deal me not doing that before the weekend). sky (stomach growling loudly) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Mike, endocrinologists deal with thyroid diseases as well as diabetes, so maybe finding an endo might be a good step for you to take. I know that you must be overwhelmed with all the advice that you've been getting, so just take it one step at a time. Diabetes has a sharp learning curve, and you can't expect to get it all right at once. Good luck! Sue > I have thyroid disease I just found out about this shortly after > finding out about being diabetic. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2005 Report Share Posted July 8, 2005 Now that is some of the BEST advice I have seen on this or any other list. Diabetes has a sharp > learning curve, and you can't expect to get it all right at once. Good > luck! > Sue Quote Link to comment Share on other sites More sharing options...
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