Ice Cream

Scott's tally, three servings deep, as he read it.

1. 60 grams of fatThree servings of 20.
2. 300 milligrams of sodiumAnd 240 milligrams of cholesterol, in Scott's read of the tub.
3. “130-some” carbsThree servings of 43 is 129. About 100 grams of it sugar.
4. “About 100 total sugars, including added sugars of 28 grams”That's how Scott read the tub. The 28 is the per-serving added-sugar figure — one serving is 56% of a 2,000-calorie day's added sugar, per the label's daily value.

As Scott read it, after the first seven.

1. Egg yolks, butter, soybean oil, eggs, coconut oilButter, Scott notes, is cream and salt. Expeller-pressed soybean oil.
2. Chocolate liquor, cocoa, molasses“That sounds like sugar.” Then guar gum, salt, vanilla extract, natural flavor.
3. Invert sugar“There's more sugar.” Then milk fat, tapioca flour, soy lecithin, other extracts.
4. Turmeric extract and annattoThe color. Jenny: turmeric is a root, annatto is what makes cheddar yellow. Plant-based coloring instead of yellow, blue and red dye — Scott: Jenny's looking for the high side of this.

Scott's version of the first one: it's 8:30 at night, you're already standing in front of the freezer thinking you shouldn't, and you're going to. That's the one where you may need to be more aggressive.

Why the hit keeps building.

1. Two-thirds of a cup should be enoughJenny: a half cup was the serving when she was growing up. Two-thirds now, and plenty of people have more than that.
2. The effect buildsEvery extra scoop is more fat, so the tail gets longer the more you take.
3. Scott's sorbet trickHe eats straight from the container — a scoop, maybe another, done. Scooping into a dish, he'd fill the dish. Works for him; he allows it might lead some people to eat the whole thing.

Jenny's options for a single serving with 20 grams of fat.

1. Extend it50, 60, 70% up front with a good pre-bolus time, the rest extended over two or three hours. With 20 grams of fat in one serving, that may be enough.
2. Cover it all up front, then a temp basalIf you pre-bolus and cover it completely but never quite come back to target — or drift up again two or three hours later — a temporary basal increase can catch the tail, if your pump does that.
3. Let the algorithm have it20 grams isn't low fat, but on a single serving a more aggressive algorithm might take care of the back end on its own.

Scott: there's no shortcut here.

1. One hour, two hours, three hoursLook at how it went at each, figure out what happened, and tweak it for the next pint.
2. Regular insulin on MDIJenny calls R an underused insulin for exactly this: cover the quick hit with rapid-acting, and instead of nibble after nibble of extra rapid two hours later, a small amount of R accumulates slowly and can carry the back end for a couple of hours.
3. Afrezza for the rise you can't shakeScott's thought, fresh from an interview about Afrezza being available for younger people: a toolbox thing — if a fat rise is stuck for two hours, drop it. Jenny: underutilized, some of it age-specific or off label, but yes, you could control the quick hit or the back end with it.