#1675 Bolus 4 - Onions
You can always listen to the Juicebox Podcast here but the cool kids use: Apple Podcasts/iOS - Spotify - Amazon Music - Google Play/Android - iHeart Radio - Radio Public, Amazon Alexa or wherever they get audio.
Jenny and Scott talk about bolusing for onions.
+ Click for EPISODE TRANSCRIPT
DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.
Scott Benner 0:00
Hello friends and welcome back to another episode of The Juicebox podcast.
In every episode of Bolus for Jenny Smith and I are going to take a few minutes to talk through how to Bolus for a single item of food. Jenny and I are going to follow a little bit of a roadmap called meal bolt. Measure the meal, evaluate yourself. Add the base units, layer a correction. Build the Bolus shape, offset the timing. Look at the CGM. Tweak for next time. Having said that these episodes are going to be very conversational and not incredibly technical. We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. So while you might not hear us say every letter of meal bolt in every episode, we will be thinking about it while we're talking. If you want to learn more, go to Juicebox podcast.com. Forward slash, meal, dash, bolt. But for now, we'll find out how to Bolus for today's subject,
nothing you hear on the Juicebox podcast should be considered advice medical or otherwise, always consult a physician before making any changes to your healthcare plan. Okay, this one surprised me. This is the number three vegetable on the top 10 consumed vegetables in the US list. And let me see if I can tell you a little bit about it. It's the third highest. And about nine and a half pounds per person in 2019, was consumed, I guess is the last time they got these numbers. It's a staple flavor base in cooking, not necessarily a thing most people would just eat on its own, but although I have seen people do it, of course, I don't think it's crazy. It's also another thing that I would avoid like the plague, so
Speaker 1 1:59
it's more used as a flavoring. You said, Yes, onion, ooh. Jenny, well, the onions, yeah, I mean onions and onions and garlic are on my shopping list every single week. Yeah, I heavily rely on onions and garlic.
Scott Benner 2:16
Are we gonna share with everybody before we talk about onions, which, by the way, have more carbs in them than I thought they did. The text chain that went back and forth between you and I while I was at the grocery store. Should we tell people
Speaker 1 2:33
about that you have to, like, mute out all the laughing, because actually, it gave me a really funny idea for something I'll tell you about, like in a little later. Okay, but yes, I texted you a picture.
Scott Benner 2:48
Yes. Yes. Jenny had a follow up for me, but I was in the grocery store and I saw something that fried my brain. It was a plastic container that probably mimics like what a large mustard container, small ketchup container would look like, yes, and on the front of it, it said, easy onion, ready to use.
Unknown Speaker 3:08
And I laughed as soon as I saw my gosh. I sent it to
Scott Benner 3:10
Jenny. Immediately. I was like, This is not a thing Jenny would buy. So it was nine and a half ounces of what just looks like pureed onion.
Speaker 1 3:19
It's like onions. It's like, if you're a texture person, this would abs, like it made me horrible, like it made me horrified.
Scott Benner 3:27
Yes, it's onion goo. Is the best way I can explain it to you. But that's not really. It says it's the marketing that gets you no peeling, chopping or tears, no like, I mean, if that's what's stopping you from eating an onion, first of all, the peeling. But there's a big yellow flag on the side of it, and I swear to God, it says, now with more chopped onion. And I thought, and what did I text to you? I think Jenny said, what was in it before? And I said, that is exactly what I was thinking too. She says, now with more chopped onion, as opposed to what slime in a bottle, because this is what it looks like. It looks like snot in a bottle. It really does. It's terrible. Yeah, disgusting. But anyway, if those you, if somebody out there is using it, I hope we're laughing with you, and if not buy an onion, I don't think the chopping is
Speaker 1 4:18
making fun. But we're really, we're really not. It was just, it was just
Scott Benner 4:22
really, like it took me by it was the now more chopped onion, which as, by the way, I want to be clear, I've thought it through more than I should have. In hindsight, I assume what they meant was, we used to just give you the slime, but now we've put more pieces of onion, the chopped onion. But when you first read it, it sounds like there was something other than onion in the slime. I'm sorry I keep calling it slime other than it's horrifying if you say it, but nevertheless, let's not talk about that. Let's talk about real onions. I swear to
Speaker 1 4:51
you, this episode should be like slimy onion. I tried
Scott Benner 4:55
to show it to Kelly, and then I thought, why am I wasting my time? Jenny's gonna find this hilarious. I'll just. Extra time I held it up. I was like, Kelly. And I'm like, You know what? She doesn't care about like, no, Kelly's not up for fooling around about onion goo. Anyway, a raw, mature onion, again, they say medium, but I'm guessing you're going to tell me about a cup of onion is the way we wanted to evaluate how much it is. I have here, 11 to 16 grams. I'm interested to hear what you're gonna say for a cup of chopped onion. Yeah. Well, this has it as a medium onion. Yeah,
Speaker 1 5:30
a medium onion usually about, I usually say it's about 1010, grams.
Scott Benner 5:35
Okay, does it change from onion to onion? Yellow, white, Spanish. Yeah, yeah, I
Speaker 1 5:43
that's actually, I've never really looked that up. I don't eat a cup of onions at one time, so I that's one that I definitely use the old rule of, it's a vegetable. You don't have to count it, because I use it again as like a seasoning in a dish or an addition. And I don't really consider the carb content.
Scott Benner 6:03
I'm going to tell you that I didn't think we were actually going to talk about how to Bolus for onions. I did bring it up. One, because you and I saw onion goo at the store, and two, because you throw them on salads or on your burger or something like that. You know it's there if you're already bolusing for the salad. There's nothing wrong with adding three or four carbs for the onion, like as you're going through and counting it. I just don't want people don't want people to in my imagination, when people are jumping through and counting a meal, I think they skip a lot more than they usually do, or than they should. And it's probably a great place to say this here. I once talked about how I evaluated Arden's plate, and I would talk about how I'd be like, Well, I don't know, 2025, for that, 10 for this, and then I'd kind of get to the end and go five more. You remember the old PDM on the Omnipod? Oh, yeah, you had to hold the arrow to make the carbs go up. Sometimes. I'd like, Race to the number and try to let go on time. And I'd be like, I'm trying to get to 40 carbs. And I'd stop, and it would go to 44 and I'd be like, good enough. That looks good. Yeah. Because, why? Because most of the times when it goes wrong, it goes wrong on the side of, I didn't use enough. Like, that was my, my finding Yeah, yeah, you usually miss stuff when you're counting carbs. So why not? Like, I mean, if every time you Bolus, you end up higher, maybe assume you're not getting the carbs right, or you're I mean, maybe your settings are bad, but one way or the other, you need more. So right? I just don't want people to miss the onions and
Speaker 1 7:26
you know, and they were on the top list, so we had to include them. Hey, I didn't
Scott Benner 7:30
make the list. So there they are. Okay, please use real onions if you don't. You know how they say, what is it? Every time a bell rings, a fairy gets their
Unknown Speaker 7:39
wings. An angel, an angel, an angel gets their
Scott Benner 7:42
way. Is that? How it is that the saying? I'm gonna say that every time you buy easy onion, Jenny cries a little bit inside. Yes, no offense to the company, spice world. Who makes them? No, not at all, by the way. This led to a another conversation Jenny and I had about garlic later, which I'm sure will come up at some point while we're talking about this again, please, if you're using garlic, just take a second and chop up the garlic, then squash it exactly, please. Thank you. All right. God bless you all.
In each episode of The Bolus four series, Jenny Smith and I are going to pick one food and talk through the Bolus thing for that food, we hope you find it valuable. Generally speaking, we're going to follow a bit of a formula, the meal bulk formula, M, E, A, l, B, O, L, T. You can learn more about it at Juicebox podcast.com, forward slash, meal, dash, bolt. But here's what it is, step 1m, measure the meal. E, evaluate yourself. A, add the base units, l, layer, a, correction, B, build the Bolus shape, O, offset the timing, l, look at the CGM and T, tweak for next time. In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load, and then we evaluate yourself, what's your current blood sugar, how much insulin is on board, and what kind of activity are you going to be involved in or not involved in? You have any stress hormones, illness, what's going on with you? Then a we add the base units your carbs divided by insulin to carb ratio, just a simple Bolus L, layer a correction, right? Do you have to add or subtract insulin based on your current blood sugar? Build the Bolus shape? Are we going to give it all up front, 100% for a fast digesting meal, or is there going to be like a combo or a square wave Bolus? Does it have to be extended? I'll set the timing. This is about pre bolusing. Does it take a couple of minutes this meal, or maybe 20 minutes? Are we going to have to again, consider combo square wave boluses and meals, figure out the timing of that meal, and then l look at the CGM an hour later, was there a fast spike? Three hours later? Was there a delayed rise? Five hours later, is there any lingering effect from fat and protein. Tweak for next time, tea, what did you eat? How much insulin and when? What did your blood sugar curve look like? What would you do next time? This is what we're going to talk about in every episode of Bolus. For measure the meal, evaluate yourself, add the base units, layer a correction, build the Bolus shape, offset the timing, look at the CGM tweak for next time. But it's not going to be that confusing, and we're not going to ask you to remember all of that stuff, but that's the pathway that Jenny and I are going to use to speak about each Bolus. Hey. Thanks for listening all the way to the end. I really appreciate your loyalty and listenership. Thank you so much for listening. I'll be back very soon with another episode of The Juicebox podcast. The episode you just heard was professionally edited by wrong way recording, wrong way recording.com,
Please support the sponsors
The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here. Recent donations were used to pay for podcast hosting fees. Thank you to all who have sent 5, 10 and 20 dollars!
