#1708 Bolus 4 - Sonic Tater Tots
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Scott and Jenny tackle Sonic Tater Tots. Learn strategies for high-fat, processed carbs using the MEAL BOLT method to keep glucose in range.
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Scott Benner (0:00) Hello, friends, and welcome back to another episode of the Juice Box podcast. (0:14) In every episode of bolus four, Jenny Smith and I are gonna take a few minutes to talk through how to bolus for a single item of food. (0:22) Jenny and I are gonna follow a little bit of a road map called meal bolt. (0:26) Measure the meal. (0:28) Evaluate yourself.
Scott Benner (0:29) Add the base units. (0:30) Layer a correction. (0:32) Build the bolus shape. (0:33) Offset the timing. (0:34) Look at the CGM.
Scott Benner (0:36) Tweak for next time. (0:38) Having said that, these episodes are gonna be very conversational and not incredibly technical. (0:43) 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. (0:51) So while you might not hear us say every letter of Miele Bolt in every episode, we will be thinking about it while we're talking. (0:58) If you wanna learn more, go to juiceboxpodcast.com/meal-bolt.
Scott Benner (1:04) But for now, we'll find out how to bowl us for today's subject. (1:10) While you're listening, please remember that nothing you hear on the Juice Box podcast should be considered advice, medical or otherwise. (1:18) Always consult a physician before making any changes to your health care plan or becoming bold with insulin. (1:30) Jenny, I put up a post on the good old Internet, and I asked people what
Jenny Smith (1:37) did I say? (1:37) Let me see what I said.
Scott Benner (1:38) Joe, very simple. (1:39) What restaurant foods give you the most trouble when you're trying to bolus? (1:43) Let's make a list. (1:44) There's some vague stuff here, but there's also people are saying, like, absolutely, like, specific restaurants.
Jenny Smith (1:51) That's why was wondering if it was just items like french fries in general or if it was specific restaurants with specific items because
Scott Benner (2:00) Well, yeah. (2:01) I mean, there's one thing I've I've learned about putting something on the Internet is that they don't know what you're thinking. (2:05) So, you know, I thought somebody would you know, I always assume people will just know what I'm thinking. (2:11) But some people are just like Chinese food, pancakes, pizza, that kind of stuff. (2:15) And I'm
Jenny Smith (2:15) like, oh, yeah.
Scott Benner (2:16) We'll Sure.
Jenny Smith (2:16) We'll get to all that anyway.
Scott Benner (2:17) Then some people got more specific. (2:19) It's chow mein. (2:20) I I really struggle with honey garlic chicken, but we've got some Panera, McDonald's, Taco Bell specific Panda Express boba.
Jenny Smith (2:34) You know what? (2:35) I have to tell you right now. (2:36) I don't understand the whole boba tea thing.
Scott Benner (2:38) I don't either.
Jenny Smith (2:38) Get it. (2:39) Yeah. (2:39) I really don't. (2:40) We have a I mean, we've got multiple places here that have it. (2:43) Oh, and then they're just to, like, look.
Jenny Smith (2:44) I'm like, I don't understand the idea of drinking something that's got, like, jellyfied weird looking bubbles at the I don't get I really just don't get it.
Scott Benner (2:52) I really don't. (2:52) Fixation with it, and I don't understand either.
Jenny Smith (2:55) So Well, I'm not alone there.
Scott Benner (2:56) Tater tots from Sonic is very specific. (3:00) And Culver's. (3:01) What's Culver's?
Jenny Smith (3:03) Oh, Culver's? (3:04) You've never that's a yeah. (3:05) Culver's. (3:06) Culver's is custard, and then it's like a burger place, but
Scott Benner (3:12) Oh, it's a Wisconsin thing. (3:13) That's why you
Jenny Smith (3:13) know what Wisconsin thing.
Scott Benner (3:14) Burger chain, frozen custard, fried cheese curds. (3:18) Fried cheese curds.
Jenny Smith (3:20) You don't know what a cheese curd is? (3:21) No. (3:21) I learned You got a brother that lives here in Wisconsin.
Scott Benner (3:24) You just do you know how Wisconsin you just got when you said come on? (3:27) You're like, come on.
Jenny Smith (3:32) Oh, entirely.
Scott Benner (3:33) Yes. (3:33) I'm gonna keep making this podcast for twenty more years just so I can know you when you're, like, 60. (3:38) That's what I want now. (3:39) I can hear you.
Jenny Smith (3:39) I will probably talk my like, my father when I'm 60. (3:42) I don't know. (3:43) He has or he had, I should say, the ultimate very Wisconsin accent.
Scott Benner (3:48) Alright. (3:49) Okay. (3:49) Well, I'll get you to do an impression one day. (3:51) But first,
Jenny Smith (3:52) I mean, let's pick one
Scott Benner (3:53) of these things. (3:53) I wanna start with the tater tots. (3:56) What was that?
Jenny Smith (3:57) Oh, tater tots.
Scott Benner (3:58) From Sonic.
Jenny Smith (3:59) Oh, Sonic. (4:00) Okay.
Scott Benner (4:01) Okay. (4:01) Hold on a second. (4:03) Sonic tater tots nutrition, I'm gonna type. (4:09) I bet I bet I'm the first person in the history of the world to type those words together. (4:12) Okay.
Scott Benner (4:12) Let's see.
Jenny Smith (4:13) I've never been to a Sonic, by the way.
Scott Benner (4:15) I have not either. (4:18) Okay. (4:18) Now this is their website.
Jenny Smith (4:20) Okay.
Scott Benner (4:21) I'll accept their cookies. (4:23) 360 calories for the tots. (4:25) Okay. (4:27) Nutritional information. (4:29) Oh, there's small, medium, and large.
Scott Benner (4:31) I'm gonna go large because I mean, I don't know. (4:34) How many is in a small and a medium and
Jenny Smith (4:36) a large? (4:36) Let's see. (4:37) Does it say? (4:40) No. (4:40) It just tells you small, medium, or large.
Scott Benner (4:43) Which one do you wanna do?
Jenny Smith (4:45) Let's do a medium.
Scott Benner (4:46) A medium? (4:47) We've shoot we're shooting the middle. (4:49) Protein in this, three grams. (4:52) Carbohydrates, Jenny, any guesses? (4:54) It's hard.
Scott Benner (4:55) You don't know how many are in there, but wanna pick a
Jenny Smith (4:57) Yeah. (4:57) In a so a medium serving. (5:01) A medium serving, I'm gonna guess 45 or 50.
Scott Benner (5:06) Okay. (5:06) 43. (5:07) You're a savant. (5:09) Total dietary fiber, four. (5:10) I'm gonna ask you in a second why you thought that for medium.
Scott Benner (5:13) Fat, 19 grams. (5:15) Saturated fat, 3.5. (5:18) They're very, very proud to tell you there's no cholesterol or trans fatty acid in it. (5:22) Oh. (5:22) Sodium, oh, eight hundred and ninety milligrams.
Scott Benner (5:26) Calories from fat, a 170. (5:28) Calcium, 19. (5:30) Vitamin a, seven. (5:31) Iron, one point four. (5:32) Vitamin c, one point four.
Jenny Smith (5:35) Okay. (5:36) Well,
Scott Benner (5:36) I don't know how to bowl this to this already because they are definitely deep fried. (5:40) Right? (5:40) So there's gonna
Jenny Smith (5:41) be Oh, a 100% deep fried.
Scott Benner (5:42) Yeah. (5:42) There there's no way there there's a baked option of this, I don't imagine.
Jenny Smith (5:45) They weren't terribly high in fat. (5:47) Right? (5:48) Well, in the medium portion. (5:49) Maybe in the small portion, it wouldn't be terribly high. (5:52) But the Small?
Scott Benner (5:53) I'll give it to you. (5:53) Is it
Jenny Smith (5:53) 20 grams?
Scott Benner (5:54) Small fat, 13. (5:56) Medium fat, 19. (5:57) Large fat, 31.
Jenny Smith (5:59) Oh.
Scott Benner (6:00) Yeah. (6:00) I wanna read this little thing from their website. (6:03) It says crispy tots fried to a golden brown and lightly seasoned with salt. (6:08) Does eight hundred and ninety milligrams of sodium sound like lightly seasoned with salty? (6:13) That's a lot, isn't it?
Jenny Smith (6:15) Nineteen hundred milligram?
Scott Benner (6:16) This is a lot. (6:17) Eight hundred and ninety milligrams.
Jenny Smith (6:19) Oh, eight hundred. (6:19) That's still almost half of what you should have in an entire day.
Scott Benner (6:23) That's what I'm saying. (6:24) But but they
Jenny Smith (6:24) That's
Scott Benner (6:25) The marketing people said lighteny lightly seasoned.
Jenny Smith (6:27) Lightly seasoned. (6:28) Yes. (6:29) Mhmm. (6:29) Just got a sprinkle on it. (6:30) You're gonna love it.
Scott Benner (6:32) Anyway, these things are probably awesome. (6:34) I just wanna say that. (6:36) They probably they probably taste like heaven. (6:39) I don't know. (6:39) Where do we start here?
Scott Benner (6:40) Let's let's say that we roll up on a Sonic, and we're not gonna get into a full meal. (6:44) We're just gonna have our tots and get on our way, and our blood sugar is nice and stable at a 120. (6:50) Let's say that. (6:51) So a 120, we're gonna wanna measure the meal. (6:56) Mhmm.
Scott Benner (6:56) I got 43 carbs. (6:58) I think you've gotta really consider the fat here, and this is gonna be the first time I think we talk about it. (7:04) So, you know, like, this to this level, evaluate yourself. (7:07) We have a little bit of a a higher blood sugar, one twenty. (7:10) I'd love to see that come down to 80, so there'll be a bolus in there for that.
Scott Benner (7:14) And, we'll do some calculations here. (7:16) So you know what I mean? (7:17) We're gonna do the old one unit covers 10 for carbs, and one unit moves us. (7:22) How have we been doing this? (7:23) One unit moves us why don't we say 50 for this one?
Jenny Smith (7:26) 50 for this one? (7:27) Sure.
Scott Benner (7:27) Let's say one unit moves Make
Jenny Smith (7:28) it nice and easy.
Scott Benner (7:29) Yeah. (7:29) Let's make it easy for us. (7:30) So about a unit for the for the one twenty in my mind. (7:35) And then your ratio is gonna tell you, what, like, 4.3 for for the carbs, which is a 5.3. (7:42) But the the pre bolus here would have to be this is interesting.
Scott Benner (7:47) Right? (7:47) Because this place is it's not at your house. (7:50) You're gonna have to drive to it. (7:52) Mhmm. (7:52) And truth be told, you're either gonna bolus while you're driving or you're gonna bolus and sit in the parking lot before you order.
Scott Benner (7:59) There's no way around it. (8:00) Right?
Jenny Smith (8:01) I mean, unless you are going inside to actually sit down, but I'll right. (8:05) I mean, most many people are doing a drive through type of thing for a fast meal restaurant.
Scott Benner (8:11) Grabbing the tots, I would think I it's an in and out situation for me. (8:14) Right. (8:15) And, Jenny, like, honestly speaking, like, how many people do you think are saying to themselves, hey. (8:20) I'm twenty minutes out from the Sonic. (8:22) I'm definitely getting tater tots.
Scott Benner (8:24) I'm gonna bolus now.
Jenny Smith (8:25) Like Not many.
Scott Benner (8:25) I don't have type one. (8:26) Like, would you make a big bolus while you were driving?
Jenny Smith (8:29) Depends where my blood sugar was and how is it how is it starting. (8:32) You know, if I'm I always have something with me.
Scott Benner (8:35) Mhmm.
Jenny Smith (8:36) And would I bolus for all of it? (8:38) No. (8:38) I would likely almost a 100% certain that I would bolus for something of it. (8:44) And then once I actually had it in hand, see what's happening with my blood sugar. (8:48) Again, this is where that evaluate your blood sugar and kind of the trend happening and go ahead and bolus for the rest of it at that point.
Jenny Smith (8:55) Or maybe see where it's going even once I get in line to make the order now that I'm there. (9:00) I'm gonna have it in hand in the next five minutes. (9:03) Yeah. (9:03) What happened with that five or ten gram bolus that I gave on the way here just to start tipping me in the direction of insulin working
Scott Benner (9:13) Mhmm.
Jenny Smith (9:14) Before I take that first bite.
Scott Benner (9:15) I think your safety is the most important thing, obviously. (9:18) Mhmm. (9:18) And I would tell you that in nineteen years of having type one diabetes, we have one time bolus in the car, and it had and it didn't work out.
Jenny Smith (9:26) Sure.
Scott Benner (9:27) And it was I I know I've told this story on the podcast before, but it was, it was it's harrowing for a minute, you know? (9:33) But mostly speaking, I I think this is a pretty honest thing to say. (9:38) If I'm thinking about it, then we bolus in the car on the way.
Jenny Smith (9:41) Correct.
Scott Benner (9:42) If I don't bring it up to Arden, she's not She's not
Jenny Smith (9:45) going to.
Scott Benner (9:45) No. (9:45) She's not gonna remember that. (9:46) But, you know, for for the sake of talking about how to successfully bolus for these sonic tater tots, I think of accurate bolus with a, you know, a significant pre bolus is gonna be the only way to get ahead of these. (9:58) Right?
Jenny Smith (9:58) Right. (9:59) Yeah. (9:59) Because, again, they're fatty, but they aren't excessive in this portion.
Scott Benner (10:04) Mhmm.
Jenny Smith (10:04) You're gonna get hit by the carb part of this sooner than the potential for what will likely be still a lingering effect maybe after you eat it because these are processed potatoes.
Scott Benner (10:17) Yeah.
Jenny Smith (10:17) Right?
Scott Benner (10:18) It's
Jenny Smith (10:18) not They are broken down. (10:19) They're smashed up. (10:20) They're precooked before they get fried. (10:22) So their glycemic impact is absolutely going to be a heavier, quicker hit.
Scott Benner (10:28) Okay.
Jenny Smith (10:28) I think what confuses people often is that they know that this is a fried food. (10:33) So they may expect it to have a slower impact on their blood sugar when really that slow impact is coming, but it's not the immediate of what they're going to see happen to their blood sugar.
Scott Benner (10:45) Okay. (10:46) So I'm using a, a fat and protein bolus calculator
Jenny Smith (10:50) Yeah.
Scott Benner (10:51) That is on my website. (10:53) Uh-huh. (10:54) It's not medical advice and use it at your own risk. (10:57) I just wanna say that.
Jenny Smith (10:57) I have one on my phone as well.
Scott Benner (10:59) There you go. (11:00) It asks me for grams of fat, grams of protein, grams for insulin to carb ratio.
Jenny Smith (11:07) Mhmm.
Scott Benner (11:08) Grams for one unit. (11:10) So I tell it 10. (11:12) And it tells me the the carbohydrate equivalent of the fat is 18 grams. (11:20) Mhmm. (11:20) That seem about right to you?
Scott Benner (11:21) Yeah. (11:22) 19 so 19 grams of fat. (11:24) So it's saying that if you're one to 10, an extra dose would be 1.8 Yeah.
Jenny Smith (11:31) Mhmm. (11:31) And it should usually I don't know if your app is the same as mine, but it'll give for those who want dosing idea or timing of dosing it. (11:38) You should give how long to
Scott Benner (11:40) It's recommended it
Jenny Smith (11:41) that bolus over.
Scott Benner (11:42) An extended bolus of four hours.
Jenny Smith (11:43) Okay.
Scott Benner (11:44) Right. (11:44) So I think that's significant for people to hear because, you know, we said at our one to 10 ratio, these tater tots are four point eight units of of insulin. (11:54) Right? (11:54) Or four point three, whatever it was. (11:56) Four point three.
Scott Benner (11:57) Two more units is, like, 40% more. (12:01) Like, it's a lot more insulin. (12:03) That Yes. (12:03) I think that, not understanding that piece, is the spot where you get into the, like, I don't know what happened. (12:08) I just had tater tots.
Scott Benner (12:09) They seem, like, benign. (12:11) Like, right? (12:11) There's probably a handful of them. (12:13) Hour or two hours later, my blood sugar's super high. (12:16) My kid's blood sugar's super high.
Scott Benner (12:17) It won't come down. (12:19) You know, I don't understand. (12:20) All my settings usually work, etcetera, so on. (12:22) Especially with these, you know, with the automated systems, they're gonna believe you that you put in the right amount of insulin and take away your basal. (12:30) And so you're gonna float up, stay up, and then how would you if you didn't understand the impacts of the fat, I believe it would be difficult to assume a 40 or 50% need over top of the original bolus.
Scott Benner (12:44) Like, that would seem, I think, significant to people who don't understand the rest
Jenny Smith (12:48) of it. (12:49) Right. (12:49) Don't you? (12:49) And where I think bringing in another piece to this consideration, a sonic meal or any fast food, many times they come in in a setting where you will also likely be sedentary after eating. (13:04) Mhmm.
Jenny Smith (13:04) Such as you're on a road trip and you're stopping quick to grab a bite along the way. (13:08) Right? (13:09) And you're getting back in the car, and now you're gonna sit for another hour or two hours. (13:13) You know, a lot of the kids that I work with are on travel athletic teams. (13:17) They're going somewhere.
Jenny Smith (13:18) They eat on the way. (13:19) They may play a sport. (13:20) They're hungry after. (13:21) They stop. (13:21) It's another hour to get home.
Jenny Smith (13:23) They're sitting in the car. (13:24) So that can have an impact. (13:26) And in terms of bringing up the fat, like we're discussing, absolutely, you may control the initial rise
Scott Benner (13:34) Mhmm.
Jenny Smith (13:34) Pretty well with the bolus just for carbs. (13:37) But later on, you may never really see that curve back down. (13:41) You may also see a little bit more of a nudge up in your blood sugar than you'd expect.
Scott Benner (13:46) I'd ask people to keep this in mind too, and I'm gonna say a couple of things very quickly. (13:50) If you didn't if you just got the tots, then I can go ahead and bowl this for, you know, about the way we talked But if you added a crispy tenders five piece to it, you'd be adding 27 carbs and 20 more grams of fat. (14:04) If you added the crispy chicken sandwich to it, you'd be adding 52 carbs and yeah. (14:12) Well, listen. (14:13) You'd be adding 52 carbs, 10 sugar, 24 fat.
Scott Benner (14:18) And by the way, another 1,500 in sodium. (14:21) Yeah. (14:21) And that's the chicken sandwich, which you're gonna definitely think like chicken. (14:25) Awesome. (14:25) Chicken's good for you.
Jenny Smith (14:26) Must be better. (14:27) Right?
Scott Benner (14:27) Let's just go to the burgers for a second. (14:29) I'm just gonna go plain sonic cheeseburger, 48 carbs, eight sugars, 35 fat. (14:37) Right? (14:38) If you get the double sonic smasher, it has pickles on it. (14:42) Jenny, it has pickles on it.
Scott Benner (14:43) I was
Jenny Smith (14:43) like, oh, you remember I like pickles?
Scott Benner (14:44) Yeah. (14:44) A lot of healthy for you in that. (14:46) Don't worry. (14:46) Pro,
Jenny Smith (14:47) carbs just ask for a side of the pickle?
Scott Benner (14:48) Just some pickles, please. (14:51) Carbs, 30. (14:52) Sugar's, eight. (14:53) Fat, 37. (14:54) 1,500 sodium.
Scott Benner (14:56) Like so there's a lot here that
Jenny Smith (14:59) There is.
Scott Benner (14:59) When you start mixing it together, especially, I think the chicken. (15:04) Because I think in people's minds, the chicken is, like, free. (15:07) It's chicken. (15:09) Chicken. (15:09) They don't think about the breading or the fat or etcetera.
Scott Benner (15:11) But just I mean, keep in mind, if you take five piece tenders, 27 carbs, and then add it to the medium tots, that's forty, fifty, sixty, seventy carbs. (15:25) It's twenty, forty, you know, 39 fat. (15:30) That's a a significant bolus. (15:32) Like and once that meal gets ahead of you, it's gonna stay ahead of you.
Jenny Smith (15:36) And this is entirely I think it's a the best example of why teaching about only carbohydrates is false information. (15:47) It is. (15:48) You're taught to just cover the carbohydrates that you're eating here. (15:52) I looked at the label. (15:54) This is what it told me.
Jenny Smith (15:55) My ratio is this. (15:56) I figured it out. (15:58) Why is this happening? (15:59) And unless somebody really steps in and says, hey. (16:02) This meal contained 50 grams of fat.
Jenny Smith (16:06) This is the reason this is happening and then proceeds to also teach you Mhmm. (16:11) How to navigate that, you're forever going to be frustrated by only counting carbohydrates.
Scott Benner (16:17) Yeah. (16:17) By the way, they also offer a variety of dipping sauces as does every I'm not picking on Sonic, but, like, there's a signature sauce, a ranch, a honey mustard, a buffalo, a barbecue. (16:26) You know, those things, I I find people don't think about that at all. (16:30) Like ketchup.
Jenny Smith (16:31) Oh, no.
Scott Benner (16:31) I think ketchup's one that, you know, people are like, oh, I have a burger and ketchup. (16:36) And, you know, there's a tablespoon or two tablespoons of ketchup later, and you're probably looking at
Jenny Smith (16:40) Or a quarter cup of it if you're I mean, honestly, come on.
Scott Benner (16:43) Seriously? (16:44) Right? (16:44) You think?
Jenny Smith (16:44) You oh, most people eat a lot of ketchup at a time. (16:48) I I mean, I think ketchup the fries or whatever they're eating with it are just a loading place to get the ketchup in for some people. (16:57) And ketchup is full of sugar.
Scott Benner (16:59) The fries are the delivery system for the ketchup?
Jenny Smith (17:01) Yes. (17:01) Thank you. (17:01) Yes.
Scott Benner (17:02) Yeah. (17:02) Yeah. (17:02) I've made fun of, somebody in my life one time. (17:04) I'm like, I think that baked potato is just a way for you to eat butter. (17:07) Uh-huh.
Scott Benner (17:09) Okay. (17:09) I think is that good for this one, do you think?
Jenny Smith (17:11) I think it is. (17:12) I think it highlights a lot of the things that need to be considered. (17:16) You know, we started with the tater tots, obviously, which I don't I don't even I think I was in, like, middle school last time I had a
Scott Benner (17:21) tater Listen. (17:22) I I think it's one of those things. (17:24) Like, I I I think it tugs at your young heartstrings. (17:27) Like, mean, tater tots at I mean, did you not have pizza in tater tot day at school?
Jenny Smith (17:31) Oh, a 100%. (17:32) Yeah. (17:32) Rectangle pizza. (17:34) It was the one day that when my mom looked at the calendar after I was diagnosed, it was the one day that we'd look at it. (17:41) She'd be like, okay.
Jenny Smith (17:41) I won't pack your I won't pack your lunch today. (17:43) You can have the pizza.
Scott Benner (17:44) Right? (17:45) The pizza, which by the way, makes an Elio's pizza look like gourmet. (17:49) And you were still excited about it. (17:50) Right?
Jenny Smith (17:51) A 100. (17:52) It was great.
Scott Benner (17:52) What piece of cardboard with, like, half ketchup on it and a handful of tater tots? (17:56) And you were like, my life is all and then people are like,
Jenny Smith (17:58) what? (17:59) Exciting.
Scott Benner (17:59) It was oh my god. (18:00) It's the best part of your life.
Jenny Smith (18:01) You know, I think was this the best part for you too? (18:03) Like, the rectangle pizza slices? (18:06) We had those plastic plastic school trays. (18:09) Yeah. (18:10) That we went through the line.
Jenny Smith (18:11) And I it was always exciting to me visually that the pizza slice fit perfectly in the rectangle that had that was on the plastic tray. (18:19) Like, that was very exciting to me that it fit perfect in that little rectangle. (18:23) Now people are gonna think
Scott Benner (18:24) that Yeah. (18:25) Jen, Don't tell people stuff like that. (18:26) Hey. (18:28) Let me tell you something here. (18:29) The original cold brew iced coffee at Sonic, there are four sizes, small, medium, large, and something called r two r t 44.
Scott Benner (18:39) What could r t 44 stand for? (18:42) Not the point. (18:43) The r t 44 size has 82 carbs in it, 58.
Jenny Smith (18:48) Is it 44 ounces?
Scott Benner (18:50) Is it?
Jenny Smith (18:51) I don't know. (18:51) I'm just asking. (18:52) Maybe there, so I'm curious if
Scott Benner (18:54) that's the size. (18:55) I'm looking.
Jenny Smith (18:56) Kinda like the slushies at seven Eleven that are, like, gigantic.
Scott Benner (19:01) I don't know. (19:02) It has 82 carbs, 58 Oh my god. (19:05) 58 grams of sugar. (19:07) Yeah. (19:07) There's 460 of salt in that.
Scott Benner (19:12) That's crazy. (19:13) Is that not crazy? (19:14) How many calories are you supposed to have a day? (19:15) Like, 2,000?
Jenny Smith (19:17) It depends on your activity level, your age, you know, all that kind of stuff. (19:21) But in general, I mean, this is, again, a big reason that drinking your calories in general shouldn't be done. (19:27) All of the drinks from any of the national brands, they're not a way to take in calories because they're not ones that register with your brain.
Scott Benner (19:36) The small has 28 carbs, 20 sugars in it. (19:39) High fat. (19:39) There's fat in coffee?
Jenny Smith (19:42) Well, probably because if it's a mixed it's No. (19:45) Probably got half and half.
Scott Benner (19:46) Yeah. (19:47) I don't know. (19:47) I don't drink coffee. (19:48) Anyway, I just want you to know that because it's it's listed as the the the breakfast coffee. (19:54) So I don't know.
Scott Benner (19:55) In my mind, it makes it sound like it's, you know, healthy. (19:58) It's for breakfast.
Jenny Smith (19:59) Healthy. (19:59) Right. (19:59) It's your breakfast coffee. (20:00) Maybe it's got some good protein or something in it.
Scott Benner (20:03) I don't know. (20:04) I'll see you.
Jenny Smith (20:05) Thanks.
Scott Benner (20:13) In each episode of the bolus four series, Jenny, Smith, and I are gonna pick one food and talk through the bolusing for that food. (20:22) We hope you find it valuable. (20:24) Generally speaking, we're gonna follow a bit of a formula, the meal bolt formula, m e a l b o l t. (20:32) You can learn more about it at juice box podcast dot com forward slash meal dash bolt. (20:38) But here's what it is.
Scott Benner (20:39) Step one, m, measure the meal, e, evaluate yourself. (20:47) A, add the base units. (20:49) L, layer a correction. (20:53) B, build the bolus shape. (20:55) O, offset the timing, l, look at the CGM, and t, tweak for next time.
Scott Benner (21:02) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load, And then we evaluate yourself. (21:13) What's your current blood sugar? (21:14) How much insulin's on board? (21:15) And what kind of activity are you gonna be involved in or not involved in? (21:19) Do have any stress, hormones, illness?
Scott Benner (21:22) What's going on with you? (21:24) Then a, we add the base units. (21:26) Your carbs divided by insulin to carb ratio, just a simple bolus. (21:31) L, layer of correction. (21:32) Right?
Scott Benner (21:33) Do you have to add or subtract insulin based on your current blood sugar? (21:37) Build the bolus shape. (21:39) Are we gonna give it all upfront, a 100% for a fast digesting meal, or is there gonna be like a combo or a square wave bolus? (21:46) Does it have to be extended? (21:48) Offset the timing.
Scott Benner (21:49) This is about pre bolusing. (21:51) Does it take a couple of minutes this meal or maybe twenty minutes? (21:55) Are we gonna have to again consider combo square wave boluses and meals? (22:00) Figure out the timing of that meal. (22:02) And then l, look at the CGM.
Scott Benner (22:05) An hour later, was there a fast spike? (22:07) Three hours later, was there a delayed rise? (22:09) Five hours later, is there any lingering effect from fat and protein? (22:13) Tweak. (22:15) Tweak for next time, t.
Scott Benner (22:17) What did you eat? (22:18) How much insulin and when? (22:20) What did your blood sugar curve look like? (22:23) What would you do next time? (22:25) This is what we're gonna talk about in every episode of bolus four.
Scott Benner (22:30) 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. (22:39) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (22:44) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (22:53) The Juice Box podcast is edited by Wrong Way Recording. (22:57) Wrongwayrecording.com.
Scott Benner (23:00) If you'd like your podcast to sound as good as mine, check out Rob at Wrong Way Recording dot com.
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