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Lucky You, Lucky Me

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 It’s March and that always brings to mind visions of dancing leprechauns and four-leaf clovers.  The anticipation of spring is seen and felt by all.  There are buds on the tree outside my bathroom window and the eager daffodils push their buds ever upward despite the chilly nights.  The temperature has been a perfect 60 degrees F of late.  My son and I were able to watch a beautiful sunset while shooting some hoops (ok, admittedly I was more focused on the painted sky which would explain in part why he so thoroughly beat me).

Tomorrow I have my second appoint with my new Endo and although I don’t think my A1C will be where I want it to be, I feel optimistic about my new focus and steps towards bringing it back to a place I want it to be.

So here’s to hope and the promise of spring.  I had a friend comment to me once that in a way I was lucky because I had medical reason that I had to take care of myself and eat more carefully (not that she thought it was a good thing to have Diabetes) and that she wished she could find that kind of motivation to stick to a healthier diet and exercise routine.  I suppose that’s one way to look at it.  And, since all I really have the option to choose at this point is how I choose to look at things…Lucky you, Lucky ME!

Tell Me Something New

In the pursuit of healthy living/better A1c’s I have been trying to gravitate toward more whole foods.  Paleo. Low Carb. Gluten Free.  Dr. Bernstein’s Diabetes Solution book.  These are all a part of the things I have read and considered.  Recently I found a blog whose emphasis is cutting out processed foods so I decided to sign up for the e-newsletter.  I finally got around to checking my email this morning and imagine my surprise to read that most olive oil available in the US is actually flavored canola.  I have largely stopped using canola based on the things I’ve read relating to the changes it undergoes when heated.  So, in the spirit of due diligence, I decided to google the latest news to see if olive oil has been making headlines of late.  Which is where I came across this article about the benefits of olive for those with type 1.  And this article about the benefits for those with type 2.

Such is the nature of google research.  You get a myriad of information to sift through.  I read the first and skimmed the second article.  I get it.  Olive oil is good for you.  Or would be if you could get actual olive oil.  It appears that there have been issues with oils sold here in the US passed off as authentic Italian or Extra Virgin that are really neither.  And those two studies regarding DM and olive oil?  The first test done in Naples, Italy used 13 test subjects.  Really?  The second article by the Olive Oil Times references several studies from respectable sounding institutions using enough medical sounding terms in their presentation to lend credence to their claims.  Further articles I read talked about a fungus which affected the Italian olive crops this year leading to a recent 20% increase in prices and the consumers in the United States who expect the lower prices that the fake olive oils provide.  Supply and demand.  Clearly the demand for olive oil will suffer in the face of this recent news.  Maybe.  Or maybe it will lead to people buying higher priced oils in the hopes that they are actually what they claim to be on the label.

So what is my bottom-line-take-away in all of this?  We have no idea where our food really and truly comes from or what it is that we are actually eating.  We try to make informed decisions based on all of the information coming our way with the caveat that the information we read usually comes from someone who benefits in some way from influencing our decisions.  This extends to our medications as well.  The best we can do is to continually educate ourselves while questioning the sources of the information and cross referencing when possible.

On the one hand, we are fortunate that all of this information is available to sift through.  In this digital age we have quicker means of gathering information when a bottle of “snake oil” is placed before us.

On the other hand, there is nothing new under the sun.

Ever the Comedian

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After testing/bolusing this morning I had to wipe my finger twice and apply a bit of pressure.  My husband called me downstairs and halfway down I noticed another drop had formed.  When I exhaled a little frustrated huff he looked quizzically at me. I held up my finger for inspection.

His reply?!  “Same to you.”

Pod Woes in Flight

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Thanks to my reading this blog post at ASweetLife, I was aware of the problem of extra insulin delivered from changes in pressure during air travel.  The article is mostly about tubed pumps but I can attest to the fact that the Omnipod has the same issue.  I’ve flown several times since with varying degrees of lows.  That first flight I did have a  super-scary-52-heart-pounding-hot-flashing-double-arrows-down-not-playing-nice-poke-my-daughter-awake-asking-for-rice-crispy-treats-and-anything-sweet-not-wanting-to-arrow-at-least-sideways-for-a-full-30-minutes kind of low.  But I learned to develop my own little life hack for travel.  I eat a low carb meal with no bolus before takeoff.  Then follow with a small snack as needed.  I must admit that I was a bit lulled into thinking that there was a status quo; a modus operandi, a playbook, my rules, my way.

After many successful flights I found my best laid plans dissolve this past weekend as my heart started to pound and the temperature in the plane seemed to spike and I felt the familiar buzz buzz buzz of the Dexcom on my hip alerting me to a low.  For some reason I was a lot lower than my Dexcom when I tested to verify but luckily it seemed to rebound much quicker than that first time.  It probably helped that I felt more calm and detached from the whole situation; “Hmm, how odd that it’s that much lower (30 points) than my Dexcom.  No wonder I’m feeling a bit flushed.  Guess I get to eat some of that super sweet salted caramel cookie I brought along for lows.”  I downed my cookie with a bit of “Sleepy-time Vanilla” herbal tea I brought along.  Definitely hit the spot.  All’s well that ends well.

All the same, I’d rather not have my plans “gang aft agley.”  So from now on Diabetes take note; my rules, my way.

Finding Endo…


It was one of those cool October days.  I was on the low side of BS & hungry.  It was right before lunch.  And I was scheduled to meet my new endo.  Poor planning on my part but really the only way to schedule the appointment taking into consideration the traffic and travel time.  The result – channeling Dori; the short-term-memory-loss fish from Disney’s “Finding Nemo.”

Endo, “Do you know what your carb ratio is?”

Me, “Uh, I could look it up on my PDM…I think.  I do know how.  I’ve just temporarily forgotten.  I’m a little on the low side and a bit hungry now.  I usually bring all of that information with me I just forgot today.”

Endo, “That’s ok.  How often do you go low in a day?”

Husband chimes in,” Around eight to ten times per day.”

Me (wrinkling nose), “Uh-uh.  I don’t alarm that much.  She just means when I alarm.”

Eyebrow furrow from husband.

Endo, “Do you feel your lows?”

Me, “Sometimes…but usually only notice that I’m low when my Dexcom tells me.  The only reason I know I’m on the low side now (85) is because I looked at my Dexcom.  I am a bit spacey too I suppose.  But sometimes I don’t know until the alarm goes off.”

Endo (raised eyebrows), “Well, I’m going to order your bloodwork so you can go to the lab.  I really don’t see many type 1’s so I’m going to refer you to the other Endo in the office who works mostly with Type 1’s.”

Yes, not one of my finer moments.  I usually bring the binder with past lab work from the last eight years (my copies) and copies of all current referrals.  I usually download my Omnipod PDM and my Dexcom receiver and bring my computer and/or any reports my Endo likes to see.  I usually make sure I’m not going low and can think clearly.  I usually…

I guess usually is a relative term though.  I’ve only seen one Endo up until now.  I’ve felt a veil of apathy settling over me like a blanket of new fallen snow in regards to finding a new Endo.  It’s hard to start over and to get excited about starting over.  Then there’s the part about not wanting to think about carbs and A1c’s and what to do when you are not excited about having Diabetes anymore.

Not that having Diabetes is something to be excited about but in the past I have tried to maintain a positive outlook.  I’ve tried to generate excitement by reading about the available and upcoming technology.  I’ve found inspiration from the many wonderful D-bloggers in the DOC.  I started this blog to share moments in the hopes of giving back some inspiration and to make connections.  But lately, I’m just not; not excited, not motivated, not interested, not inspired.  I’m on auto-pilot.  That’s OK.  I know this won’t last forever.

Besides it’s New Year’s Day tomorrow.  It’s time to start anew – to “find a happy place” again.  So here’s wishing you a very Happy New Year!

A Dexcom Halloween Come Early….

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Fair warning; there is a picture to accompany this post at the end which has…blood.  Read no further if the sight or mention of it makes you queasy.

Everyone who pierces their skin on a regular basis has one.  You know what I’m talking about.  The place you inject that just doesn’t want to play nice.  It hurts more that expected going in and it bleeds more than expected when the needle comes out.  I’d had a few of these type in my short time as a T1D.  In the case of inserting a Dexcom sensor, I have observed a red dot spread beneath the clear plastic while waiting to attach the transmitter.  The dot doesn’t usually get too large.  This extra bit of blood underneath the sensor doesn’t really seem to effect the readings and, therefore, I just proceed as normal.

This time, however, normal was not on the agenda.  My first clue was the extra “OUCH” factor going in.  I finished the insertion process and proceeded to wipe down the transmitter while watching the familiar little red dot appear.  Only the red dot didn’t stay a dot.  It got larger and more irregular shaped.  It then proceeded to come up thorough the places in the sensor where the transmitter attaches.  I thought surely it would stop but no, it continued to grow and a drop formed.  I guess when you have what amounts to a straw attached to your vein it’s only logical that it wouldn’t want to stop.  At that point I knew that it would be useless to try and save the sensor.  I had to remove it and apply a bit of pressure.  Luckily it didn’t take that long to stop once the straw was removed.  Disgruntled and disgusted, I started the whole process over with a new sensor.

The only true horror to this mini horror show was the waste of a sensor.

A Carb is not a Carb…A Carb is a Carb?

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A few thoughts on Carbs today from my offline “blog.”  I guess there are always (or at least) two ways to look at things when it comes to diabetes. #YDMV

December 31, 2014

A Carb is not a Carb is not a Carb…

62 slanty arrow down.  At least the arrow is not straight down like moments ago.  And now I wait… until 12:15.  Might have to chew those awful glucose tabs yet.  I had 4 ounces of orange juice.  I don’t particularly like orange juice.  Ah, there we go 59 arrow sideways.  My life with carb normal freedom hasn’t been the success that I’d thought it would be.  It hasn’t been as difficult either.  I have had the occasional swings but mostly when I’ve tried to eat outright sweets… or corn products… or wheat items… or French fries… a carb is not a carb is not a carb.  Not all carbs are equal.  57 arrow sideways.  I’m a little bit stare stare stare.  And probably not just cause it’s so late.  Or early, depending on the glass status. Oh, and Happy New Year.

January 7, 2015

A Carb is a Carb

Soap box out.  Positioning myself upon it.  Begin…

Don’t fall for those magazines who market themselves to diabetics with a big piece of “diabetic friendly” cheesecake on the cover.  Don’t let people fool you into thinking you can eat as much as you want as long as it’s sugar-free.  I get so mad at the marketing. Label it as “healthy” now that the sugar is replaced by chemical experiments sold as sweeteners.

I’m not telling you what you should eat.  I’m just tired of the misinformation shoved at us diabetics as we try to pick and choose our way to healthy glucose levels.  And the fact remains that, while some carbs are more nutrient rich than others, all carbs are carbs and will raise our glucose levels no matter their sugar content.

End Rant! 🙂