Somewhere between two and a half and three million Happy Meals are sold in the US every day, so Scott took Jenny to McDonald's — on their website, which lists everything. A Happy Meal, a large fry, a Quarter Pounder, the meals they'd each actually order, breakfast, the sauces, a large shake, and a kid's nugget meal, every one run through the estimator. This is the episode where Scott first made the estimator public.
Scott's settings on the recording: one unit covers 10, sensitivity 50, target 90, blood sugar 100, nothing on board, stable arrow. Every reading on the tape matches a 100% fat-protein factor, so that's what this page uses. From the Filet-O-Fish on, Scott says “80” — the readings match a target of 80 with the blood sugar still at 100, which adds 0.4 of correction to each up-front dose. The trend arrows he mentions don't change the math. 6:03
The hamburger Happy Meal: the burger, a small fry, apple slices and a milk. Jenny guessed the pieces. Then Scott asked for just a large fry.
Just the burger. Then Scott deleted the carbs to see what the fat and protein ask for on their own.
Jenny, on what she sees in people's faces when she works with them one on one. Fat and protein coverage has been around for years, and people still under-cover it — mostly out of worry that they can't possibly need that much more insulin. When they start using it, their control improves.
Scott asked whether some people just don't need a bolus for fat.
Scott made her order something. She took the fish. With a medium Sprite and a medium fry, because that's how the website lists the meal.
Jenny uses about 26 units in a whole day. One Filet-O-Fish meal is more than half of that — for lunch.
Picked from the photos as “the one that looks like it's trying its hardest.” 1,330 calories, with a medium Coca-Cola.
The teenage guys she works with often need a considerable extended bolus — or some compensation in whatever system they use — for eight to twelve hours after they finish eating.
Don't put liquid sugar on top of it. Scott hopes most listeners wouldn't order a regular Coke with this — but McDonald's lists the meal with one, which says what most people do.
Scott's settings page comes first — this one believes the settings you give it.
For everyone saying they don't eat the burgers, they have the chicken. No oven involved.
That's where people miss it, get frustrated, and decide the carb count must be wrong. Everybody's tolerance is different: at some amount you just bolus for the carbs, pre-bolus the right way, and it works out. But there's likely a tipping point.
It comes with a hash brown and a coffee. Nothing to count in the coffee — that's your own experience with caffeine. Then Scott put in Arden's settings from before her GLP.
Suppose it says 24 and you're only comfortable with 12.
The website lists everything, down to the packets.
Jenny saw a national chain's ad for it — 12, 15, 18 grams of protein on top of a drink that already has plenty of calories. You got more protein. Whatever else was in the drink probably wasn't something you needed.
Jenny kept saying Scott had to get a shake. Small is 80 carbs, medium 97, large 133. He ran the large with Arden's settings — on a GLP and before it.
There's no nugget meal on the value menu, and Jenny says there should be — a lot of the kids in this community love chicken nuggets. So Scott built one: four nuggets, then a small fry, then apple slices. Stable arrow, nothing on board.
That's where he thinks the later rises come from — or people count on the algorithm to get in front of it. Most algorithms bolus a percentage of the need, Scott says, not the need itself.
The numbers that transfer to the next one.
“Like, just don't put the liquid sugar on it.”
“It's a tool.”
“But there's likely a tipping point.”
“I don't care what you eat. Just please cover it with a proper amount of insulin.”
Every number on this page, with your own settings.
Open it →The methodThe tutorial the whole series is built on.
Read it →The collectionTap the cart and pick a food. One page per episode, with Scott and Jenny.
Open the cart →