#1715 Bolus 4 - Pasta
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Jenny and Scott talk about how to bolus for pasta.
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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. (0:31) Layer a correction. (0:32) Build the bolus shape. (0:33) Offset the timing. (0:35) 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. (0:44) 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) Pasta. (1:31) Jennifer, that's what we're gonna talk about.
Scott Benner (1:33) Okay. (1:33) So so. (1:34) I'm gonna pull up my favorite pasta. (1:37) And then you can bring up yours. (1:39) So I am gonna tell y'all that after having a kid with diabetes for a long time and fighting with pasta, I finally found that a company called Dream Fields
Jenny Smith (1:50) Oh, you're like, dad, that's been around for a long time.
Scott Benner (1:53) Has a pretty low impact on Arden compared to other pastas, not compared to a salad. (1:58) Right. (1:59) So
Jenny Smith (2:00) I'm curious about your Dream Fields. (2:02) This is a great one to do. (2:03) I'm curious about your Dream Fields experience and how you guys have figured out navigating it.
Scott Benner (2:10) It just doesn't Go ahead.
Jenny Smith (2:13) Mainly because year Dreamfields has been out a long time. (2:18) Okay. (2:18) I can't even remember. (2:19) I it's got to be at least fifteen years that Dream Fields has been out. (2:26) Really?
Jenny Smith (2:26) If not oh, yes. (2:28) Because the first time I experienced Dream Fields was actually at a dietetics nutrition conference, and they were in the exhibit hall talking about the low glycemic impact, the more sustained energy, you know, more sustained satiety in the aftermath of the meal, blah blah blah. (2:46) Very exciting. (2:47) At the end of the conference, they, like, they were willing to ship all dietitians a box of, like, 10 boxes or something fun like that. (2:54) I was like, great.
Jenny Smith (2:55) I'll give it a try. (2:57) So I go home doing, you know, my due diligence with figuring things out, and I bolus as it told me to with net carbs
Scott Benner (3:06) Okay.
Jenny Smith (3:07) On the package.
Scott Benner (3:08) Did it work?
Jenny Smith (3:09) Jenny was not a happy camper. (3:11) It did not work. (3:13) And I didn't really I didn't really expect it to. (3:17) Right? (3:17) In the back of my head, I was like, I don't expect this, but let's give it a try.
Jenny Smith (3:21) Let's give it a try based on everything that I've been told and learned about it, blah blah blah. (3:26) And that was one of those, like, turning point light bulb. (3:30) I knew that I knew better, and that carbs are not something to count. (3:34) But I did when I figured it out finally. (3:37) I found that 100% it was much slower
Scott Benner (3:39) Mhmm.
Jenny Smith (3:40) Than other pastas.
Scott Benner (3:41) Yeah. (3:42) I can't I can't figure it does it just doesn't hit as fast or hard No. (3:45) For for Arden. (3:46) Exactly. (3:47) I'm I'm gonna look at the, and for people who understand this better than I do, durum wheat, simole semolina.
Scott Benner (3:54) Semolina. (3:55) Yep. (3:55) Mhmm. (3:55) And then it has something in it called inulin, which I
Jenny Smith (3:59) guess what that is?
Scott Benner (3:59) No. (4:00) I hope you do.
Jenny Smith (4:01) Mhmm. (4:01) I do. (4:02) Inulin is actually a it's in a lot of products that have a high fiber content. (4:08) It's an easy to add inexpensive fiber source. (4:11) It comes from chicory root.
Jenny Smith (4:12) In fact, you might actually see chicory root sometimes on a label
Scott Benner (4:15) Okay.
Jenny Smith (4:16) Instead of inulin, but, essentially, it's just a fiber source.
Scott Benner (4:19) I wonder if we're gonna find out the fibers, what helps it. (4:23) Wheat gluten, xanthine gum, wheat protein isolate, pectin, potassium chloride, niacin iron, thiamine monod monotrate. (4:34) Is that right? (4:35) Riboflavin, and folic acid.
Jenny Smith (4:38) These are all vitamins.
Scott Benner (4:39) Okay. (4:39) And folic acid. (4:40) Well, I've been sliced and put vitamins in our in our pasta.
Jenny Smith (4:43) We've added them back.
Scott Benner (4:45) They put Jenny's like, yeah. (4:46) They strip it all out, and they dump it back in again. (4:48) You've heard me complain about this already.
Jenny Smith (4:50) So There's gotta be truthful.
Scott Benner (4:51) Here's the thing that I find most difficult about pasta. (4:56) It's two ounces of pasta, dry.
Jenny Smith (4:59) Do you know how many grams that is?
Scott Benner (5:01) Well, I'm looking at it, so it's unfair to me. (5:03) But 56 grams?
Jenny Smith (5:04) 56 grams? (5:05) Mhmm. (5:05) That's the weight. (5:06) And I think it's an important place because it's the most common one that I hear people say, well, it told me that it was 56 grams.
Scott Benner (5:14) Mhmm.
Jenny Smith (5:14) Said, no. (5:15) No. (5:15) That's the weight of the uncooked product. (5:18) So pastas and rices specifically or many grains, in fact, the serving size is listed as a dry weight.
Scott Benner (5:27) Mhmm.
Jenny Smith (5:27) Two ounces dry or 56 grams if you are weighing in grams like many much of Europe does and Canada and whatnot. (5:35) But that's not how many grams of carb are in the product.
Scott Benner (5:37) Also, by the way, I don't measure it dry when I'm putting it on their plate. (5:42) That's my point is it's not easy to, like No. (5:46) Figure out. (5:46) Like, do you cook it off on the side to make sure you have it maybe in another pot? (5:50) But this is an interesting thing here.
Scott Benner (5:51) It says a half inch circle because I I pick spaghetti noodles. (5:55) So a half inch circle is about 56 grams, about two ounces. (5:59) That's gonna contain 42 carbs.
Jenny Smith (6:03) Mhmm.
Scott Benner (6:03) Five dietary fiber, four soluble fiber, one insoluble fiber, two total sugars We
Jenny Smith (6:10) talked about fibers before. (6:12) Do you remember? (6:12) No. (6:13) Soluble versus insoluble?
Scott Benner (6:14) I mean, one sounds like it's gonna melt, one sounds like it's not going to, but I don't know what that means.
Jenny Smith (6:20) Yeah. (6:20) So many some packages like this will have the total fiber broken down as soluble and insoluble. (6:26) Mhmm. (6:26) Soluble fiber is the kind that actually eventually will hit your bloodstream, but it does slow down the carbohydrates so you have a much a much more stable effect of this food.
Scott Benner (6:39) Okay.
Jenny Smith (6:40) Insoluble fiber is the kind that's more guess, describe it like roughage. (6:44) Right? (6:45) It moves everything through and gets removed when you go to the bathroom, but it does not turn into glucose. (6:51) And so you don't have to count insoluble fiber. (6:54) Now not all labels tell you the total fiber breakdown.
Scott Benner (6:58) Mhmm.
Jenny Smith (6:59) And so when dietary fiber is more than about five grams, you can assume that about fifty fifty, 50% soluble, 50% insoluble, the insoluble 50% yours is what you're gonna deduct from the total carb to bolus for your insulin. (7:15) So in this case, Dreamfields broke it down nice. (7:18) They gave you the soluble and the insoluble. (7:20) Insoluble is only one. (7:21) Really, only one gram should come off of that forty two gram.
Scott Benner (7:24) Okay. (7:25) There's a little more fiber. (7:26) I just jumped to another one like a popular brand, Barilla Yeah. (7:29) Just to see if it would be it's I gotta tell you, like, visually, it looks exactly the same. (7:34) You know?
Scott Benner (7:34) I mean, there's more things in the dream field where as the Barilla is literally the semolina wheat flour, durum wheat flour. (7:43) That's it. (7:44) And then they added minerals and vitamins, but they're all very similar.
Jenny Smith (7:47) And the slow factor from the Dream Fields is the inulin.
Scott Benner (7:51) That's
Jenny Smith (7:51) it. (7:51) I think you said that there's a wheat gluten. (7:53) Right? (7:54) And then there's a protein some you said protein something. (7:57) Isolate.
Jenny Smith (7:59) Protein isolate. (8:01) Those are the pieces that are slowing the Dreamfields down comparative to the Barilla pasta.
Scott Benner (8:07) That's interesting. (8:08) So that's it. (8:09) Those things are what makes the Dreamfields not hit hard. (8:12) I had to buy so many different pastas to fit. (8:14) It would have been really helpful if, like, just knew what inulin was.
Scott Benner (8:17) I think that probably
Jenny Smith (8:18) There you go.
Scott Benner (8:19) Would have been quicker. (8:20) Now you all know that you're listening, so that's awesome. (8:22) Okay. (8:22) Now we're gonna put sauce on it. (8:24) So if you use the Dream Fields versus the Barilla Mhmm.
Scott Benner (8:29) The Barilla even though the the ingredients are almost exactly the same aside from what we just meant, the the basic ingredients are the same. (8:37) The carb counts are the same. (8:38) It's still gonna hit faster and probably longer than the Dreamfields would, like, a higher blood sugar. (8:45) So Borrelia's gonna need more of a pre bolus, probably an extended bolus. (8:50) I've never had to use an extended bolus with the Dreamfields, though.
Jenny Smith (8:54) Very consistent. (8:55) A bolus, do you do less pre bolus for the Dreamfields?
Scott Benner (8:58) We don't measure our food well. (9:01) So I know that.
Jenny Smith (9:03) So I know that.
Scott Benner (9:04) Yeah. (9:05) Yeah. (9:05) Yeah. (9:05) So when like, I don't know how much. (9:07) Like, Arden puts an amount of pasta in a bowl or on a plate that, like, she's
Jenny Smith (9:11) hungry average, so you've figured it out.
Scott Benner (9:14) Yeah. (9:14) Then she rolls up with her her average bolus, hits it, and then you hit it again if it looks like you weren't heavy enough. (9:21) But it's hard to I mean, I don't know. (9:24) Unless you don't eat it, it's kinda hard to over bolus for pasta because it hits pretty hard.
Jenny Smith (9:28) And the lower I think some of the ingredients that you're mentioning, like the durum wheat or the durum semolina wheat tend to be lower glycemic index Mhmm. (9:36) Than other types of pastas made from, you know, other types of wheat. (9:41) Pasta in general is considered low glycemic, but that's also if you cook it the way that it says on the package to cook it al dente. (9:50) And, really, that means that it should have a bit of chewability to it. (9:54) It should not be soft and, like, you shouldn't be able to, like, squish it and it gets, like, flat and gross and bushy with your fork.
Scott Benner (10:01) Mhmm.
Jenny Smith (10:01) It should have some need to chew, and that also then slows down the glycemic impact that it's going to have. (10:10) So there are lots of things that go into these foods that having the degree that I do and having had to do, like, food science, I understand at a little bit deeper level.
Scott Benner (10:19) Yeah.
Jenny Smith (10:20) But I think the it's the big consideration when we have something as a medical condition that's so impacted by food. (10:29) We end up needing to become schooled in so many different things. (10:34) But in general, you know, your Barilla pasta compared to your Dreamfields, the Barilla is going to have a quicker hit because it doesn't have the ingredients of the Dreamfields. (10:43) There are other products like the Dreamfields, some of the chickpea pastas now or the lentil based pastas. (10:50) You know, there's another brand called Kaizen.
Jenny Smith (10:52) That's a zucchini bean based pasta, tastes, cooks nicely, but has a very low glycemic index comparative to regular wheat based pastas. (11:04) So even those, if you're playing with them, you really have to do experiments with each kind because they may impact a bit differently, and your strategy might need to be different.
Scott Benner (11:15) Okay. (11:16) Before we finish this
Jenny Smith (11:18) Yeah.
Scott Benner (11:19) Because I'm gonna jump to let me just jump to something very quickly. (11:22) Like and please don't no one be upset with me. (11:25) I just picked a very basic pre made jarred pasta sauce. (11:29) I gotta tell you, this isn't the one I would use, but it's okay. (11:33) Ragu with meat sauce.
Jenny Smith (11:35) There you go. (11:36) It's probably one that many, many, many, many people eat.
Scott Benner (11:39) I'm assuming around the country, it's available in a lot of places. (11:41) Right? (11:42) So a serving size for that is let's see. (11:45) There's five servings per container, but it's a 23 ounce container. (11:50) Each serving is a half a cup, 70 calories.
Scott Benner (11:55) Total fat, one and a half. (11:57) Saturated, non trans, non cholesterol, non sodium, 490. (12:01) Total carbs. (12:02) This doesn't make much sense to me, but 12 grams of carbs Mhmm. (12:06) Dietary fiber, two, total sugar, seven.
Scott Benner (12:08) No added sugar. (12:09) So I guess that's just the sugar from the tomatoes?
Jenny Smith (12:11) I don't know. (12:12) You'd have to look in the ingredient list to actually see.
Scott Benner (12:16) Tomato puree, water, tomato paste, beef salt. (12:20) Wait. (12:20) Beef, comma, salt. (12:21) Thank god. (12:22) Because I was like, I don't know what beef salt is.
Scott Benner (12:23) Beef, comma, salt, soybean oil, sugar, dried onions, dried garlic, spices, citric acid.
Jenny Smith (12:31) See, sugar.
Scott Benner (12:32) Sugar. (12:32) Yeah. (12:32) Yeah. (12:33) Sugar. (12:33) Yeah.
Scott Benner (12:33) It it literally just says sugar. (12:35) They didn't even dress it up at all. (12:36) They're just like, no. (12:37) We put sugar in it.
Jenny Smith (12:38) Sugar in acidic foods, like, again, it's from a preservative standpoint. (12:42) Sugar in acidic foods also helps to moderate flavor. (12:46) It helps with, like, a preservative component to it. (12:49) Pasta sauces like this marinara sauce eaten alone are likely gonna have a faster impact than you would expect. (12:58) In fact, pasta sauces tend to have a higher glycemic than the actual pasta you put it on.
Scott Benner (13:04) There's no way that most people look at a red sauce and are counting carbs for it.
Jenny Smith (13:09) Most correct. (13:10) I just don't so.
Scott Benner (13:11) I mean, maybe the creamy white sauce, Well, that's fatty, but that's what
Jenny Smith (13:18) It's fatty, but it could also be made like, gravy is made with flour, and most people don't count that.
Scott Benner (13:23) Ain't that something? (13:23) Yeah. (13:24) Okay. (13:24) So, anyway, keep in mind you're gonna put sauce on it. (13:28) The meat's gonna slow down your digestion.
Scott Benner (13:30) I mean, I oh, that's interesting, by the way.
Jenny Smith (13:32) Beef in it.
Scott Benner (13:33) It just says beef. (13:35) Well, I wonder what that means. (13:40) But that that's upsetting to me because I'm thinking that means cow toes or something like that. (13:46) Oh, no. (13:47) Oh my god.
Jenny Smith (13:48) I don't know. (13:49) I don't wanna know.
Scott Benner (13:50) I have no idea. (13:51) I just please please know and tell me.
Jenny Smith (13:53) No. (13:54) I don't know. (13:54) I if for people who are wondering, there are a couple of pretty popular brands of no sugar added or very low sugar marinara sauces. (14:04) The most common one I hear is Rao's or Rae's. (14:07) I don't know I think it's Rao's.
Jenny Smith (14:08) It's r a o, apostrophe s.
Scott Benner (14:11) Okay.
Jenny Smith (14:11) That one is low carb. (14:13) If people also had the time and were willing within cooking and you have a food processor or a hand blender or anything, marinara sauce is so easy to make. (14:24) Mhmm. (14:25) And it's a great way that you can hide vegetables in a sauce that kids tend to like anyway and blend it up.
Scott Benner (14:32) I do that to myself when I make red sauce. (14:35) Right. (14:35) Because I don't like onions, but I'll puree, like, a whole onion, put it in there for it you that's easy. (14:41) And I Right. (14:42) I sneak mushrooms in for people who
Jenny Smith (14:45) Garlic. (14:45) Yeah. (14:46) Yuck. (14:46) All the kinds of you can sneak carrots in. (14:48) I there are a whole bunch of things that you can sneak in that nobody knows once.
Jenny Smith (14:52) It's all pureed and saucy.
Scott Benner (14:54) And you don't have to put sugar in it afterwards. (14:56) Correct. (14:56) You're making me think back to when my mom used to make pizza. (14:58) I'm making finger quotes because it was terrible, but God bless her. (15:01) She was trying.
Scott Benner (15:02) But I I remember her putting sugar into the sauce when she made the sauce. (15:07) And then later when I tried it as an adult, I found myself thinking, well, that doesn't seem right. (15:12) And then I realized that no respectable pizza maker puts sugar in their sauce. (15:17) Like, there's no sugar in pizza sauce.
Jenny Smith (15:19) But it tasted good from mom. (15:21) Mom was trying.
Scott Benner (15:22) Sure it did. (15:23) Boy, they made me fat on purpose, it feels like. (15:25) Here's the thing I wanted to bring up before we're done with pasta. (15:28) I remember the first time I saw this argument online where somebody was like, you know, all you have to do is cook your pasta, refrigerate it, then reheat it, and it doesn't hit the same way. (15:38) Then I watched people go like, you're out of your mind.
Scott Benner (15:40) And then, blah blah, and they went back and forth. (15:42) Then I looked into it, and that's actually true.
Jenny Smith (15:45) It is true. (15:46) It actually creates resistant starch. (15:48) Does it with potatoes? (15:49) You can do it with rice. (15:50) Yep.
Jenny Smith (15:51) Mhmm.
Scott Benner (15:51) Yeah. (15:51) So reheated I'm gonna let Chachi PT tell us. (15:54) Okay? (15:54) The reason cooking and then refrigerating pasta lowers its glycemic impact has to do with resistant starch in formation. (16:02) Number one, starch structure and digestion.
Scott Benner (16:04) This is gonna break Jenny's heart because she probably had to go to college to learn this. (16:08) Pasta and other starchy foods is made up of two main starch molecules, amylose and amoleptin. (16:16) Mhmm. (16:16) Okay? (16:17) When pasta is freshly cooked, the starch molecules are in gelatinized, more open form, making them easy for digestive enzymes to break down into glucose.
Scott Benner (16:26) This leads to a higher glycemic response, is a faster rise in your blood sugar. (16:31) So the cooling effect, which is called retrogradation, when cooked pasta is cooled in the refrigerator, the starch molecules undergo a process called retrogradation. (16:43) During this, the gelatinized starch chains recrystallize into a more compact structure. (16:49) The transformation creates resistant starch, a form of starch that resists digestion in the small intestine. (16:56) Resistant starch and blood sugar.
Scott Benner (16:58) Because resistant starch isn't broken down into glucose in the small intestine, it behaves more like fiber. (17:03) It passes into the large intestine where it feeds beneficial gut bacteria instead of spiking blood sugar. (17:09) The result is a lower glycemic impact. (17:12) Blood glucose rises more slowly and steadily after eating cooled pasta compared to freshly cooked pasta. (17:17) Interestingly, if you reheat the refrigerated pasta, much of the resistant starch remains intact.
Scott Benner (17:23) Mhmm. (17:24) There you go. (17:24) Cook your pasta and your potatoes, put it in the refrigerator, pull it out the next day, heat it back up. (17:29) It's not gonna hit the same way.
Jenny Smith (17:31) Which is also a really good way to, again, if you're doing any type of food prep, you've got a busy week, it's a fairly easy thing to cook a bunch of things all at one time like this. (17:40) You can cook your rice. (17:41) You can cook your potatoes. (17:42) You can cook your pasta all at one time. (17:44) Put them away in the fridge, and you've got things ready for the coming week.
Jenny Smith (17:48) And they're also going to hit your blood sugar less.
Scott Benner (17:52) There you go. (17:53) And, now, guys, Jenny and I are gonna say goodbye, but she's gonna get to see the puppy. (17:58) Should we let you do that while we're recording still Friday? (18:00) Sure. (18:01) Friday.
Scott Benner (18:01) Come here, buddy. (18:01) Friday. (18:02) Friday. (18:03) Come here. (18:03) You haven't seen him in a while.
Jenny Smith (18:05) No. (18:05) I have not.
Scott Benner (18:06) You wanna come see Jenny? (18:09) Alright. (18:10) Hold on a second. (18:12) I'm gonna get very
Jenny Smith (18:13) Oh my goodness. (18:14) He's so cute. (18:16) Hi, Friday. (18:17) He probably can't hear me.
Scott Benner (18:18) Oh, I can make
Jenny Smith (18:18) He's like, hi.
Scott Benner (18:19) One second. (18:20) Now he can hear you. (18:21) He can hear you now.
Jenny Smith (18:22) How old is he? (18:23) Hi, Friday.
Scott Benner (18:24) He was born Hi. (18:25) He was he was born on election day. (18:28) What's your
Jenny Smith (18:29) job? (18:29) Oh my god.
Scott Benner (18:29) So in November, he'll be here.
Jenny Smith (18:31) How is he he's not fully grown yet, or is he?
Scott Benner (18:35) I don't know. (18:35) He feels pretty fat while I'm holding him here. (18:37) No. (18:37) He's actually really lean. (18:39) He's good.
Scott Benner (18:39) I don't think he's I don't know that he's fully grown, but he's gotta be close at this point. (18:44) His color is so he's so pretty. (18:46) Aren't you
Jenny Smith (18:46) He's pretty, like, chill for still being under a year old.
Scott Benner (18:50) Only because trapped him in this room, and he realized he can't get out. (18:54) The reason he's up here is, like I said, because there's a guy painting downstairs. (18:57) Yeah. (18:57) And he would just be up this guy's butt.
Jenny Smith (19:00) He would be
Scott Benner (19:01) so Yes.
Jenny Smith (19:01) He would say, can you pick me up? (19:03) I'm really cute. (19:04) Look at my ears.
Scott Benner (19:04) He would be aggressively cute the entire time he was down there. (19:08) Instead, he's been laying under my feet the whole time. (19:10) So Aw.
Jenny Smith (19:11) Yeah. (19:11) Anyway He's been quiet.
Scott Benner (19:12) Thank He was awesome. (19:13) Yes. (19:13) I will thank him for you. (19:15) Alright. (19:15) Hold on one second for me.
Scott Benner (19:16) Awesome. (19:16) I appreciate you doing this.
Jenny Smith (19:17) Yeah.
Scott Benner (19:27) In each episode of the bolus four series, Jenny, Smith, and I are gonna pick one food and talk through the bolus thing for that food. (19:35) We hope you find it valuable. (19:37) Generally speaking, we're gonna follow a bit of a formula, the meal bulk formula, m e a l b o l t. (19:46) You can learn more about it at juiceboxpodcast.com/meal-bolt. (19:51) But here's what it is.
Scott Benner (19:52) Step one, m, 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. (20:15) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load, and then we evaluate yourself. (20:26) What's your current blood sugar? (20:27) How much insulin's on board? (20:28) And what kind of activity are you gonna be involved in or not involved in?
Scott Benner (20:32) Do have any stress, hormones, illness? (20:35) What's going on with you? (20:37) Then a, we add the base units. (20:39) Your carbs divided by insulin to carb ratio, just a simple bolus. (20:44) L, layer of correction.
Scott Benner (20:46) Right? (20:47) Do you have to add or subtract insulin based on your current blood sugar? (20:50) Build the bolus shape. (20:52) 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? (20:59) Does it have to be extended?
Scott Benner (21:01) Offset the timing. (21:03) This is about pre bolusing. (21:04) Does it take a couple of minutes this meal or maybe twenty minutes? (21:08) Are we gonna have to again consider combo square wave boluses and meals? (21:13) Figure out the timing of that meal.
Scott Benner (21:15) And then l, look at the CGM. (21:18) An hour later, was there a fast spike? (21:20) Three hours later, was there a delayed rise? (21:22) Five hours later, is there any lingering effect from fat and protein? (21:27) Tweak.
Scott Benner (21:28) Tweak for next time, t. (21:30) What did you eat? (21:31) How much insulin and when? (21:33) What did your blood sugar curve look like? (21:36) What would you do next time?
Scott Benner (21:38) This is what we're gonna talk about in every episode of bolus four. (21:43) 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. (21:52) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (21:57) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (22:06) The Juice Box podcast is edited by Wrong Way Recording.
Scott Benner (22:10) Wrongwayrecording.com. (22:13) If you'd like your podcast to sound as good as mine, check out Rob at wrongwayrecording.com.
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