#1716 Bolus 4 - Christmas
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Jenny and Scott talk about how to bolus for Christmas snacks.
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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. (0:01) Welcome to the Juice Box podcast. (0:03) Happy holidays to everyone juggling carbs, cookies, and the chaos of this season. (0:20) 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. (0:28) Jenny and I are gonna follow a little bit of a road map called meal bolt.
Scott Benner (0:33) 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. (0:44) Having said that, these episodes are gonna be very conversational and not incredibly technical. (0:50) 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. (0:57) 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. (1:04) If you wanna learn more, go to juiceboxpodcast.com/meal-bolt.
Scott Benner (1:10) But for now, we'll find out how to bowl us for today's subject. (1:16) While you're listening, please remember that nothing you hear on the Juice Box podcast should be considered advice, medical or otherwise. (1:24) Always consult a physician before making any changes to your health care plan or becoming bold with insulin. (1:36) This episode of the juice box podcast is sponsored by the Kontoor Next Gen blood glucose meter. (1:42) Learn more and get started today at kontoornext.com/juicebox.
Scott Benner (1:48) Today's episode is also sponsored by Medtronic Diabetes, who is making life with diabetes easier with the MiniMed seven eighty g system and their new sensor options, which include the instinct sensor made by Abbott. (2:03) Would you like to unleash the full potential of the MiniMed seven eighty g system? (2:07) You can do that at my link, medtronicdiabetes.com/juicebox. (2:12) Jennifer, Christmas is coming. (2:14) The goose is getting fat.
Scott Benner (2:15) Pleased to put a penny in the old man's hat. (2:17) We are gonna talk today on bolus four.
Jenny Smith (2:20) Where's he gonna get his penny from?
Scott Benner (2:21) I don't know.
Jenny Smith (2:22) They don't make pennies anymore.
Scott Benner (2:23) Oh, that's right. (2:24) They stopped making pennies. (2:25) I gotta change that whole thing then. (2:39) You remember that old news story about the guy who had his Bitcoin key on a computer and the computer got thrown away and he spent, like, he spent his entire life going through a dump piece by piece looking for the hard drive?
Jenny Smith (2:50) It's a
Scott Benner (2:50) true story.
Jenny Smith (2:50) I have never heard that.
Scott Benner (2:51) Look it up. (2:52) It'll make you, wanna jump out a window. (2:53) He was wealthy on the hard drive. (2:55) Couldn't remember Sure. (2:56) The He was.
Scott Benner (2:58) Can you imagine? (2:59) Anyway, I, went out and talked to people
Jenny Smith (3:02) You always do.
Scott Benner (3:03) And they eat some funky stuff at Christmas I didn't know about. (3:07) I'm starting strong here. (3:08) We're gonna do a little list like we did at Thanksgiving. (3:10) So first of all, basic stuff, turkey, stuffing, potatoes. (3:14) If you're doing that stuff on Christmas, just go find the bowls for Thanksgiving episode.
Scott Benner (3:19) It'll cover that. (3:20) Today, Jenny and I are gonna talk about the little things sitting around the house at Christmas. (3:24) Do you know what puppy chow is by any chance?
Jenny Smith (3:26) I do.
Scott Benner (3:27) Do you really?
Jenny Smith (3:28) It's all sugar.
Scott Benner (3:28) Somebody had to tell me what it was.
Jenny Smith (3:30) You've never heard of puppy chow?
Scott Benner (3:31) I had no idea. (3:32) Really? (3:33) Also, apparently, some people call it muddy buddies.
Jenny Smith (3:36) Yeah. (3:36) I was gonna ask if you knew it by another name compared to
Scott Benner (3:40) in my life. (3:41) Like, just looking at this, I was like, oh, what is I must sound like such a healthy eater, but now I just eat different junk when I eat junk.
Jenny Smith (3:47) No. (3:47) It's really just sugar on top of carbohydrates on top of it's essentially you start with, like usually, it's Crispix cereal.
Scott Benner (3:57) Okay.
Jenny Smith (3:59) And then there's peanut butter and chocolate, and then you roll it in powdered sugar, essentially.
Scott Benner (4:07) I'm looking at it right now. (4:09) Cup of semi sweet chocolate chips, a half a cup of peanut butter, nine cups of crispy rice cereal squares, and a cup and a half of confectioner's sugar.
Jenny Smith (4:17) See, I had all the ingredients.
Scott Benner (4:19) Jenny's like, I've heard this. (4:21) Well, you're from the Midwest. (4:22) There's no way this didn't exist in somebody's home that you know about.
Jenny Smith (4:25) A 100%. (4:26) It was on, I would say, most tables at Christmas time. (4:33) Just like Cheez Whiz and Ritz crackers.
Scott Benner (4:37) My Which I don't
Jenny Smith (4:37) know why Cheez Ritz. (4:39) Right? (4:40) I mean, we got all the good cheese here
Scott Benner (4:42) in Wisconsin. (4:43) Cheese?
Jenny Smith (4:44) And it was like although my mom always made her really good do you know what summer sausage is?
Scott Benner (4:50) I only know because my brother lives in Wisconsin.
Jenny Smith (4:52) That's right. (4:53) Yeah. (4:53) Yeah. (4:53) So summer sausage and sliced cheese and various types
Scott Benner (4:57) Mhmm.
Jenny Smith (4:58) Of crackers.
Scott Benner (4:59) My I I I hope not to throw her under the bus here. (5:01) My sister-in-law, the first time she visited here at Christmas time, she came from your part of the country. (5:06) She brought with her something that she was calling caramel corn, but it wasn't real popcorn with caramel over top of it. (5:13) It was that
Jenny Smith (5:14) The puffed.
Scott Benner (5:15) Yeah. (5:15) The puffed popcorn, and she brought so much of it. (5:19) And she was so by the way, I wanna say something here, I think this is kind of important here. (5:22) She was so proud of it. (5:23) It was a thing that she had done with her mom growing up.
Scott Benner (5:26) Mhmm. (5:27) And it was a real, like, Christmas tradition for her. (5:29) And she brought it in a bag and, like and I looked at it, I thought, we're all gonna die if we eat that. (5:34) And but it was just sugar melted through Styrofoam is what it looked like to me.
Jenny Smith (5:40) Pretty much.
Scott Benner (5:40) Yeah. (5:41) Yeah. (5:41) Okay. (5:42) Alright. (5:42) If you break down puppy chow, you're gonna get 21 grams of fiber, 302 grams doing fiber?
Scott Benner (5:49) For the whole concoction. (5:51) Cup of semi sweet chocolate, half a cup of peanut butter, nine cups of crispy rice, cup and a half of confectioner's sugar. (5:57) Right? (5:57) But in this whole thing, just in case you lost your mind and ate all the puppy gel by yourself, you'd get 21 grams of fiber, 302 grams of sugar, a 115 grams of fat, and 56 grams of protein. (6:09) If you cut it up into 16 bars, a bar would be 32 carbs, 1.3 fibers, 19 sugars, 30.9 net carbs, 7.2 grams of fat, and 3.5 grams of protein.
Scott Benner (6:25) That would be in 16 bars.
Jenny Smith (6:27) Now let me tell you Mhmm. (6:29) That would at least be measurable.
Scott Benner (6:33) But that's not because it's all, like, pickpicks. (6:35) Right?
Jenny Smith (6:35) Not a bar.
Scott Benner (6:36) Yeah. (6:36) Yeah. (6:36) Yeah.
Jenny Smith (6:37) It's kind of like popcorn in a bowl.
Scott Benner (6:41) But it's loose. (6:41) Right?
Jenny Smith (6:42) It's loose.
Scott Benner (6:43) Yeah. (6:43) I guess what people are asking because this popped up a number of times, like, am I bolusing for this?
Jenny Smith (6:48) My expectation would be that a bar how many you said 18 or 16?
Scott Benner (6:54) I said you could 16 bars? (6:55) You could cut this concoction into 16 or 24. (6:58) If you cut it into 24 bars, it would be 21 carbs total for a bar. (7:03) But how do you I wonder if it can
Jenny Smith (7:05) Well, that's what I'm looking at, like, portion 16 bars. (7:11) My expectation is that it would be, like, a third of a cup portion. (7:17) So if you're trying to envision a scoop or a handful out of a bowl, you could say probably whatever fits in the palm of a woman size adult hand would be approximate to what you'd get in one of these bars.
Scott Benner (7:36) I'm trying to see if the Internet can do this. (7:38) Oh. (7:38) I mean, they they
Jenny Smith (7:40) The other way to break it down would be if the Internet can take it
Scott Benner (7:44) Well, I wanna know one piece. (7:46) Portion. (7:47) I want piece. (7:48) I wanna know, like because we all know, like, a Skittle is this, this is that. (7:51) Like, if you had a puppy chow.
Scott Benner (7:54) Right?
Jenny Smith (7:55) Hi, Graham. (7:56) Is that that puppy chow is more than a Skittle?
Scott Benner (7:59) Because brands differ, the only way to do this is by estimating how many squares are in a cup. (8:04) Most crispy rice cereal, like Rice Chex, have 30 or 40 pieces per cup. (8:08) We're gonna get this. (8:09) Typical labeled for crispy rice squares, one cup, a 100 calories, 23 carbs, three sugar, two protein. (8:16) So one cereal square should be point six to point eight carbs.
Scott Benner (8:23) And okay. (8:24) Okay. (8:25) So then put the chocolate, sugar, and peanut butter on a piece and estimate carbs again. (8:42) Maybe we can get close here.
Jenny Smith (8:44) Or just don't eat it.
Scott Benner (8:48) So, Jenny, the other I got feedback the other day. (8:51) Somebody said, hey. (8:52) Can you, do a bolus for something healthy? (8:54) And and I said, hey. (8:56) I just asked people what they want to know how to bolus for.
Scott Benner (8:59) No one asked for a rib and a baked potato. (9:02) I gave it to ChatGPT this time. (9:05) Each coated cereal square is about 1.4 to 1.9 carbs.
Jenny Smith (9:09) So I would have guessed two or three.
Scott Benner (9:11) Okay. (9:11) So there you go. (9:12) Two or three carbs, but
Jenny Smith (9:14) Per piece.
Scott Benner (9:15) It's gonna hit like a truck, right, with that powdered sugar.
Jenny Smith (9:18) It is. (9:18) Yeah. (9:19) Yeah. (9:20) Even though there are fat and protein parts to it Mhmm. (9:27) Absolutely.
Jenny Smith (9:29) You need to be falling before you start to eat this.
Scott Benner (9:33) Jenny's like, you're 90. (9:34) You bolus. (9:35) You'll hear three beeps. (9:37) Your Dexcom is screaming in pain. (9:39) Have some puppy chow.
Scott Benner (9:40) Everything will be fine.
Jenny Smith (9:43) Well, the other back end of this is the fat and the protein or more the fat.
Scott Benner (9:48) It is gonna hit you again. (9:49) Right?
Jenny Smith (9:49) It'll hit you later.
Scott Benner (9:51) Yeah. (9:51) So it's gonna be boom, big pop up, and you're probably not gonna get ahead of it unless you're pre bolus the hell out of it. (9:58) And then you know what ends up happening. (10:01) And then you see a big number, put insulin on it, and then you end up riding two fifty for four hours afterwards. (10:06) That is what probably happens with this thing.
Scott Benner (10:08) Right?
Jenny Smith (10:08) Yeah.
Scott Benner (10:09) Yeah. (10:09) Alright, guys. (10:10) So look. (10:12) You can all of you. (10:13) By the way, you don't need me and Jenny.
Scott Benner (10:14) Chat GPT. (10:15) I just you know, Gemini, I don't care which one you use. (10:18) I've been messing with Gemini a little bit lately. (10:20) I think Chat GPT knows. (10:22) I think it knows I'm cheating on it.
Jenny Smith (10:24) I've never clicked on the Gemini. (10:26) I know it sits on my Chrome corner. (10:28) It looks at me.
Scott Benner (10:29) They just did a nice update. (10:31) It's coming along. (10:32) Alright. (10:33) Let's see what's next. (10:35) Homemade chocolate fudge.
Scott Benner (10:37) Yeah.
Jenny Smith (10:39) Oh.
Scott Benner (10:40) I got it here as, granulated sugar, cocoa powder, milk, butter, vanilla extract, salt, calories for a one inch square piece, 70 to a 100, fat for that same piece, two to four, carbs fourteen fourteen, sugar 13, protein one.
Jenny Smith (10:56) Is it like a one inch by one inch square?
Scott Benner (11:00) Yeah. (11:00) Mhmm. (11:01) Oh my god.
Jenny Smith (11:02) Yeah. (11:02) It's packed.
Scott Benner (11:04) Oh, I love fudge. (11:05) I do wanna be honest if it's refrigerated. (11:08) You know what I mean? (11:09) Like, just wanna
Jenny Smith (11:10) I prefer my mom always made fudge. (11:13) It was the thing that she and my dad made together Mhmm. (11:18) In the days before Christmas.
Scott Benner (11:21) Yep.
Jenny Smith (11:22) And I it's a great childhood memory. (11:25) My favorite was always her peanut butter fudge.
Scott Benner (11:28) My my mother-in-law makes it with fluff or something in it too, like, you know, the fluff and
Jenny Smith (11:34) butter The marshmallow.
Scott Benner (11:35) The marshmallow stuff. (11:36) Yeah. (11:36) Yeah. (11:36) And I gotta tell you, it's like crack. (11:39) And then she'll bring it.
Scott Benner (11:40) She'll be like, I made fudge. (11:41) And I'm like, don't leave that here.
Jenny Smith (11:43) I wonder does she make it chocolate?
Scott Benner (11:47) Yes.
Jenny Smith (11:49) Oh, okay. (11:50) Because I wonder if what she was trying to make was my mom makes something similar. (11:56) It's called divinity. (11:57) Divinity is a really difficult recipe to make because it takes temperature and timing to get it to fluff the right way. (12:06) But it's white just like a marshmallow.
Scott Benner (12:09) Oh, I don't
Jenny Smith (12:09) know And you mix in, like, chopped walnuts or chopped pecans.
Scott Benner (12:14) Oh, I do know that. (12:15) I know I've never had
Jenny Smith (12:16) it. (12:16) I say it is delicious.
Scott Benner (12:18) Mhmm. (12:19) But it's sugar.
Jenny Smith (12:19) But it's all sugar.
Scott Benner (12:21) Does this sound right? (12:22) Granulated sugar, light corn syrup. (12:24) We'll get back to the fudge. (12:25) Water, two large egg whites, vanilla, chopped pecans
Jenny Smith (12:28) Yep.
Scott Benner (12:29) A pinch of salt. (12:30) Yeah. (12:30) Cook the syrup, bring it to a hard boil, a hard ball stage. (12:34) Oh, this is like you're making candy.
Jenny Smith (12:36) It is. (12:37) Yeah. (12:37) Your mom And my mom had it down. (12:39) It was her grandmother's recipe.
Scott Benner (12:42) Okay.
Jenny Smith (12:43) And they always made it.
Scott Benner (12:44) Alright. (12:44) You wanna do it for the people and then we'll go back to the fudge? (12:47) Sure. (12:47) I have an old fashioned divinity recipe right here in front of me. (12:51) Let's see if you people are out there.
Jenny Smith (12:53) You wanna fix a low blood sugar.
Scott Benner (12:55) That'll take care of it.
Jenny Smith (12:56) Take care of the divinity.
Scott Benner (12:57) Alright. (12:58) Where is this at? (12:58) I these websites. (13:00) Okay. (13:01) There's not a lot in it, but it's all sugar.
Scott Benner (13:06) There's not much else in it, I guess, but sugar. (13:10) Okay. (13:11) So let me go back to my little thing here. (13:14) Break down. (13:16) Does the cooking of the sugar change it?
Jenny Smith (13:20) It does. (13:20) So it's not if you've done it right, it is no longer granular.
Scott Benner (13:25) Right. (13:26) It's it's like
Jenny Smith (13:26) It's like a marshmallow texture.
Scott Benner (13:28) Okay.
Jenny Smith (13:29) Mhmm. (13:29) It's not pulley No? (13:31) Like a marshmallow, but it's got that squish consistence consistency when you actually bite into it. (13:41) It's it's like fluff.
Scott Benner (13:43) Mhmm.
Jenny Smith (13:43) It's great.
Scott Benner (13:45) So I gave it I gave it that recipe that I just told you, two and a half cups granulated sugar, corn syrup. (13:52) Just in case you're wondering on the ingredients, two and a half cups of granulated sugar, wow, has 500 grams of carbs in it.
Jenny Smith (14:00) Mhmm. (14:00) Corn syrup.
Scott Benner (14:02) Corn syrup is a 100 this it's only a half a cup of corn syrup, a 120 grams of carbs. (14:08) Then the egg whites, the pecan, it is just corn syrup and sugar. (14:12) Wow. (14:12) That's good. (14:12) So it's about how it's cooked.
Scott Benner (14:14) Estimate per piece, if you make 24 pieces with this concoction, you're getting if you make wow. (14:21) If you make 24 pieces per piece, a 137 calories.
Jenny Smith (14:26) And most, it's all sugar.
Scott Benner (14:28) 26 and a half grams of carbs Mhmm. (14:31) Fat 3.3 protein under one. (14:34) You're bolusing like you're bolusing for the sugar bowl, really.
Jenny Smith (14:37) A 100%.
Scott Benner (14:38) Yeah.
Jenny Smith (14:38) Yes.
Scott Benner (14:39) All upfront, real like
Jenny Smith (14:41) Like, at Christmas time, I would wish for low blood sugars.
Scott Benner (14:46) Look at you. (14:47) Look at you being human on this on this thing. (14:51) I mean, if we look at the fudge recipe, are we just gonna see the same thing? (14:55) Is it just gonna be sugar, quick hit, and, you know, some fat on the end? (15:01) Contournext.com/juicebox.
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Jenny Smith (17:18) Fudge is mostly just sugar. (17:21) It does have a little bit more fat, but in general, yeah, it's a it's a quick hit.
Scott Benner (17:28) Yeah. (17:28) So everything on this list so far is pre bolus ahead of time, try to get your blood sugar moving in the right direction before you tax the insulin with this food.
Jenny Smith (17:39) Or like we talked about for Thanksgiving
Scott Benner (17:42) Mhmm.
Jenny Smith (17:43) It's the fact that you may also have a heavier meal or something else along with it like the cheese and crackers Mhmm. (17:53) Or a charcuterie board or something.
Scott Benner (17:56) I had a by the way, a French person yelled at me the other day for how we said that.
Jenny Smith (18:00) Well Don't worry.
Scott Benner (18:01) She's less
Jenny Smith (18:01) than I don't speak French.
Scott Benner (18:02) Yeah. (18:03) We're we're way off apparently.
Jenny Smith (18:04) How did she say the
Scott Benner (18:05) say it? (18:05) Remember she's French. (18:06) I can't I can't estimate
Jenny Smith (18:07) the question. (18:08) Ask Google Translate to say it for you.
Scott Benner (18:11) I'm just saying I don't think it's charcuterie is what I'm getting at. (18:13) Sure. (18:16) The fudge, I've got three quarters of a cup of butter, two and a half cups of granulated sugar, two thirds of a cup of evaporated milk, a little salt. (18:26) Estimated total for this. (18:28) Wow.
Scott Benner (18:28) It's a lot for the whole thing. (18:30) Cut it into servings. (18:33) You guys could be doing this at home though, and I think you should be to be perfectly honest. (18:37) Like Mhmm. (18:38) I mean, think about for all the years that Ardent's had diabetes, and I've been around people with type one, and they're out there with a scale and they're measuring and some scales are, like, giving them in for you just take the recipe, copy it, drop it into any, you know, any one of these things, like Gemini or Chachy Peter or whatever, and just say, this down for nutrition for me.
Scott Benner (18:58) And woo, comes right back. (19:00) Like, you know, and it really should help you. (19:03) I was having a conversation with a person in the medical field the other day who's not particularly diabetes related, but adjacent to it. (19:12) And they said, you know, from their perspective, the biggest problem they think people with diabetes end up having is they don't count their carbs correctly. (19:20) And I think what that person was saying was they don't use the right amount of insulin.
Scott Benner (19:25) That was the kind of the roundabout way of like it was interesting because from their perspective, it just looked like, oh, if they counted their carbs better, they'd be okay. (19:33) Obviously, that ignores a lot of things. (19:35) But it was a a slightly medical, still layman's view of the situation. (19:42) But all these foods point this out exactly. (19:44) Like, where people are probably going wrong is they're probably just misestimating what it is they're taking in if they're lucky enough
Jenny Smith (19:51) that they're setting. (19:52) To not enough insulin.
Scott Benner (19:54) Yeah. (19:54) And you're just there. (19:55) Fudge poured in eight by eight inch pan gives you sixty four one inch squares. (20:01) Eight wow. (20:02) Eight grams of carbs for the one inch square, 2.3 fat negative
Jenny Smith (20:08) bad compared to the divinity.
Scott Benner (20:10) No. (20:11) Not at all. (20:13) The calories 53. (20:14) 53 for a little one by one.
Jenny Smith (20:16) It's like an apple.
Scott Benner (20:17) Really? (20:18) Is that how many calories in an apple?
Jenny Smith (20:20) Most fruit is about 50 ish calories per portion.
Scott Benner (20:24) No kidding. (20:25) Let us learn and stuff. (20:27) What's next?
Jenny Smith (20:28) I like this list, by the way.
Scott Benner (20:30) This list is just like this list is meant to kill you. (20:33) Gingerbread cookies. (20:35) Oh. (20:36) Flour, molasses, brown sugar, butter, eggs, spices, baking soda. (20:42) Let's see what do we get out of this.
Scott Benner (20:44) It looks like one medium cookie, uniced, 160 calories, six grams of fat, 27 carbs, 15 sugar, two protein.
Jenny Smith (20:54) And what I will say while gingerbread cookies were the note here, a cookie is a cookie is a cookie.
Scott Benner (21:01) It all kinda hits the same.
Jenny Smith (21:03) In terms of portion, I'm not talking about the cookie that could serve six people.
Scott Benner (21:09) Yeah. (21:09) Yeah. (21:09) Yeah. (21:09) Sure.
Jenny Smith (21:10) Right? (21:10) Your typical gingerbread size cookie or for, again, a a quick eyeball, it's about the size of the just the palm of your hand.
Scott Benner (21:20) Okay.
Jenny Smith (21:21) Usually about 25 to 30 grams of carb.
Scott Benner (21:24) I'm looking at this, and y'all just don't make a chocolate chip cookie at Christmas and a and a and a butter cookie and you're done? (21:30) There's more than that? (21:31) That's all we do. (21:32) Little butter cookie. (21:32) And by the way, we throw them away by the end.
Scott Benner (21:34) We bake these cookies like there's more people living in here than there are. (21:39) And, like, two or three of us aren't on a GLP medication. (21:41) And then, like, there's, like, a big thing of cookies. (21:43) And then, you know, a week later, everybody's like, cookies and then we throw them out. (21:47) How much of eating do you think is that?
Scott Benner (21:50) Is about the well, this is what I do. (21:52) This is how I remember it. (21:54) You know what mean?
Jenny Smith (21:55) That's a good question.
Scott Benner (21:56) Yeah. (21:56) You eat the way you were taught to eat.
Jenny Smith (21:59) To some degree. (22:00) I mean, I have definitely adjusted things, especially with the education I have and the information I have at hand. (22:10) But I learned to eat a balanced plate to begin with.
Scott Benner (22:14) Yeah. (22:15) So I just there are just times where I realized that I'm doing things because that's what we do. (22:23) Mhmm. (22:23) And I hate that because as far back as when I wrote a book, I put the pot roast story in my book. (22:28) Right?
Scott Benner (22:29) Like, you know the pot roast story?
Jenny Smith (22:31) I don't. (22:31) I've never read your book.
Scott Benner (22:33) Jenny, did I not give you a copy of the book? (22:35) That's not No.
Jenny Smith (22:36) I've never I've never would read it if I had it.
Scott Benner (22:40) No. (22:40) You wouldn't. (22:40) Don't lie to me.
Jenny Smith (22:41) Listen. (22:41) I would. (22:41) Alright. (22:42) I like reading.
Scott Benner (22:43) A lady and her and her daughter, her young daughter, are making a pot roast. (22:47) The woman pulls the pot roast out of the refrigerator. (22:50) She cuts both ends off of it, puts it in the pan, and sticks it in the oven. (22:54) The girl goes, why'd you cut the ends off the pot roast? (22:57) And the mother, without hesitating, says to the little girl, well, that's how my mom makes it.
Scott Benner (23:02) Mhmm. (23:02) So you're gonna have to ask grandma. (23:04) So the little girl does. (23:05) The next time she sees her grandmother, she says, how come you cut the ends off the pot roast? (23:09) And the woman says, I don't know.
Scott Benner (23:11) That's how my mom made it. (23:13) Next time we're at the home, ask great grandma. (23:15) So they get through the home. (23:17) Great grandma's a thousand years old, Methuselah, you know, and the the little girl goes, you know, tells her the whole story about the pot roast and everything. (23:24) And the old lady just thinks and thinks and thinks.
Scott Benner (23:26) She goes, oh, I know. (23:27) I had a very short pan.
Jenny Smith (23:29) Mhmm.
Scott Benner (23:30) And I just think that a lot of things happen for those reasons.
Jenny Smith (23:33) 100%. (23:33) Yeah. (23:34) There's not a true cooking strategy or reason that the end pieces were bad and you didn't wanna eat them. (23:43) My thought was the pan wasn't big enough Yeah. (23:46) So they just cut it off.
Scott Benner (23:47) And generationally, you end up doing something over and over and over again for no good reason. (23:52) Like making divinity, for an example. (23:56) Eggnog, Jenny. (23:57) Egg yolks by the way, I've known Jenny so long now. (24:01) There's no way in hell you would drink eggnog.
Scott Benner (24:03) Right?
Jenny Smith (24:04) I don't I have had eggnog.
Scott Benner (24:06) Uh-huh. (24:07) Was it I do not prefer it. (24:08) No. (24:08) Okay. (24:09) Alright.
Scott Benner (24:09) I think there's something about the consistency of it you wouldn't like. (24:12) Granulated sugar, heavy cream, whole milk, heavy cream and whole milk, and nutmeg, vanilla extract, alcohol is optional. (24:19) Calories for a cup, 250. (24:21) 15 grams of fat, 20 carbs, 19 sugar, protein nine. (24:26) Is that the eggs?
Jenny Smith (24:27) It's the eggs.
Scott Benner (24:28) Okay.
Jenny Smith (24:28) Well and it's made with milk.
Scott Benner (24:30) Okay.
Jenny Smith (24:30) So that has eggs.
Scott Benner (24:31) How do I bowls for eggnog?
Jenny Smith (24:34) It's a good question. (24:35) How much fat is in there?
Scott Benner (24:37) Fat, fifteen fifteen.
Jenny Smith (24:39) That's pretty high fat.
Scott Benner (24:40) In liquid.
Jenny Smith (24:41) Fairly high protein.
Scott Benner (24:43) Like drinking gravy. (24:45) That makes any wretch.
Jenny Smith (24:47) So gross. (24:48) It's like wet bread. (24:49) Do you know how many people
Scott Benner (24:51) Oh, wet bread to you after the Thanksgiving bowl of were store?
Jenny Smith (24:56) I hope you enjoyed your Thanksgiving even if you didn't have wet bread. (25:01) Like, thank you. (25:03) I did not make wet bread.
Scott Benner (25:04) I think we have struck an amazing balance where you sometimes say insulting things about food people like, and yet they don't or they aren't insulted. (25:12) And we have such a nice thing going on with the people listening. (25:14) So I don't know
Jenny Smith (25:15) how Because I say you like what you like. (25:18) And we just want you to know how to navigate it.
Scott Benner (25:21) That's all. (25:21) But Jenny's not gonna pretend she would have gravy in a in a lifetime.
Jenny Smith (25:24) No.
Scott Benner (25:25) I don't know how do we bowl this for it's a lot of carbs and a lot of sugar and a lot of fat all at the same time. (25:30) So
Jenny Smith (25:31) And it's liquid.
Scott Benner (25:32) Yes. (25:32) It's gonna hit pretty fast. (25:33) Right?
Jenny Smith (25:34) And liquids usually hit a little faster in terms of the carbs.
Scott Benner (25:38) Mhmm.
Jenny Smith (25:41) It's a good question. (25:43) I would say you still need a pre bolus for it. (25:48) Mhmm. (25:49) But then in the aftermath, you really need to pay attention for the fat and the protein hit.
Scott Benner (25:54) Yeah.
Jenny Smith (25:56) It's almost like the puppy chow. (25:58) Not quite as fast.
Scott Benner (26:00) You think it'll be longer tail?
Jenny Smith (26:02) I would expect it might be a longer tail.
Scott Benner (26:05) Also, you're not gonna just dab eggnog. (26:07) Right? (26:08) And does the boo if you put booze in it, would that change it?
Jenny Smith (26:11) A shot? (26:12) I mean, maybe a cup a capful.
Scott Benner (26:14) It's not gonna be a big change to that.
Jenny Smith (26:17) Okay. (26:17) Gonna be major. (26:19) But, yeah, I'd expect a pre bolus and then to pay attention to the aftermath.
Scott Benner (26:26) Okay. (26:27) Okay. (26:27) Fruit cake. (26:29) I'm I forget what's in it. (26:30) Butter, eggs, but it's cake with, fruit and rum and brandy, etcetera.
Scott Benner (26:35) 325 calories to slice 10 grams of fat, 56 carbs, 32 sugar, five protein. (26:42) That's gonna hit you like a truck. (26:43) You might wanna bowl us yesterday for that.
Jenny Smith (26:46) Well, and what's in it besides the carbs from the bready part? (26:52) But you've got candied fruit.
Scott Benner (26:54) Yeah. (26:54) And dark brown sugar or molasses.
Jenny Smith (26:57) Right.
Scott Benner (26:57) Yeah. (26:58) I put molasses on pumpkin pie.
Jenny Smith (27:01) Oh, really?
Scott Benner (27:02) Yeah. (27:03) It's like my my grandmother was Pennsylvania Dutch, and she would always put karo syrup or molasses over pumpkin pie. (27:08) And I can't Interesting. (27:09) I can't eat it without, like, a tablespoon of it over top of it.
Jenny Smith (27:13) Wow.
Scott Benner (27:13) Yeah. (27:14) I made my own pies at Thanksgiving. (27:15) They were awesome in case you're wondering. (27:18) It's really more about the
Jenny Smith (27:19) They were.
Scott Benner (27:19) It's more about the pie crust.
Jenny Smith (27:21) Oh, I like crust.
Scott Benner (27:22) Yeah. (27:23) Who doesn't love that? (27:24) Alright. (27:25) Anyway, you guys also asked about potato latkes.
Jenny Smith (27:29) Oh.
Scott Benner (27:30) This is interesting because there's matzo meal. (27:34) Matzo's hard to bolus for. (27:36) Like, real matzo, it's tough. (27:38) I have some experience with, like, real, like, traditional matzo.
Jenny Smith (27:42) Yeah.
Scott Benner (27:42) It's so good. (27:43) But it hits your stomach like a lead brick after it's in there. (27:47) Like, it's crazy. (27:48) But, man, is it good while you're eating it?
Jenny Smith (27:49) And are we talking about latkes that are fried?
Scott Benner (27:53) Russet potatoes, shredded onions, grated eggs, binders, matzo meal, flour or potato starch, salt, pepper, high heat oil for frying.
Jenny Smith (28:02) Okay.
Scott Benner (28:03) Yeah. (28:03) Fat, four to six, carbs, 12, sugar, one. (28:06) But this is the ingredients, not the frying. (28:08) It doesn't it doesn't include the frying. (28:11) How much oil does something pick up when you fry it?
Jenny Smith (28:14) That's a great question.
Scott Benner (28:15) Oh, yeah. (28:16) I wonder if we can figure that out, actually.
Jenny Smith (28:18) I would expect it picks up at least a tablespoon. (28:23) Let's say the portion is the size of the palm of your hand. (28:27) Mhmm. (28:28) And a tablespoon of oil is around 10 grams of fat.
Scott Benner (28:33) Yeah. (28:33) Are we doing that thing together this year? (28:35) Because if we are, you're gonna need to know this. (28:37) Or you're not sure if you're coming yet?
Jenny Smith (28:39) I'm not sure yet.
Scott Benner (28:40) Oh, okay.
Jenny Smith (28:40) I will know by the end of the day today.
Scott Benner (28:43) Really? (28:43) Oh. (28:45) Let's say this. (28:46) If you come, then you and I will do a bolus for for that. (28:51) And I don't think it's gonna get a ton of downloads, but I do think people would find it incredibly interesting because the foods are they are challenging.
Scott Benner (28:59) Let's see. (28:59) Frying is the primary contributor to fat content in latkes. (29:03) The raw potato, blah blah blah. (29:04) Therefore, frying typically adds three to eight grams of fat per medium. (29:09) Okay.
Scott Benner (29:10) So that means that the concoction as made has four to six grams of fat in it, but as cooked, more like eight. (29:22) So it does picks up a couple more grams of fat. (29:24) If you were to bake them, you'd have about two grams, fewer. (29:29) But oh, hot oil sears the outside immediately creating a crust to prevent the oil from soaking in the center at a temperature.
Jenny Smith (29:36) It doesn't
Scott Benner (29:36) so ak in. (29:37) This is interesting. (29:38) So if you're deep frying it at the correct temperature, the oil three fifty to three seventy five, because it sears, it stops some of the oil from coming in. (29:46) But if you use if your oil's too cool, then the potato will actually absorb more and you'll end up with much more fat in it. (29:54) So it's a lot about the you have to get the cooking process right too.
Scott Benner (29:57) That's interesting. (29:58) Okay.
Jenny Smith (29:59) It was wonder I think I've told you before in college, one of my favorite classes
Scott Benner (30:06) Mhmm.
Jenny Smith (30:06) Was food science, and it really was all food chemistry.
Scott Benner (30:10) Yeah.
Jenny Smith (30:10) It was the reasoning between temperatures and adding certain ingredients at certain times. (30:16) It was very interesting.
Scott Benner (30:17) There's a lot of little things. (30:18) I love a poached egg, Jenny. (30:20) And, you know, if you put a splash of white vinegar in the water, it helps the eggs stay together when you poach the eggs. (30:26) That's a thing somebody Yeah. (30:27) Yeah.
Scott Benner (30:28) Somebody told me that one time and I was like, oh, and it changes everything because they come out so nice and uniformed and it's there's a lot of stuff you would know. (30:34) Let's do a chocolate babka before we do the last thing. (30:38) Okay?
Jenny Smith (30:38) Oh, that so reminds me of Seinfeld.
Scott Benner (30:41) Oh, is that do you know the episode name?
Jenny Smith (30:44) Oh, it's I don't know the name of the episode, but both Elaine and Jerry, I think Jerry, they end up going to, like, a bakery
Scott Benner (30:53) Mhmm.
Jenny Smith (30:53) And they have to get the chocolate bobcat.
Scott Benner (30:56) They have to? (30:57) And this is the whole thing?
Jenny Smith (30:58) And it it ends up, like, being hilarious just like all the Seinfeld episodes do. (31:04) Yeah. (31:05) But it's that that reminded me.
Scott Benner (31:07) Do you watch Curb Your Enthusiasm?
Jenny Smith (31:09) Yes.
Scott Benner (31:09) Curb is awesome. (31:11) Seinfeld season five episode 13, The Dinner Party.
Jenny Smith (31:15) There you go.
Scott Benner (31:16) Features chocolate bobcat in the title. (31:18) There we go. (31:19) The conflict, Jerry and Elaine forget to take a number at the bakery counter. (31:22) As a result, a couple ahead of them buys the very last chocolate babka. (31:26) That's it?
Jenny Smith (31:28) And then she, like I think she chases her down the street and, like, it's, like, it's a whole it's so funny.
Scott Benner (31:34) What's that she made a show later in life called Veep. (31:38) And if you like biting harsh comedy, it's awesome. (31:41) It's I
Jenny Smith (31:42) don't know that I've ever seen that.
Scott Benner (31:43) Veep is awesome. (31:45) Chocolate babka has, 250, 280 calories per slice, 12 grams of fat, 35 grams of carbs, 15 sugar, five protein. (31:54) This stuff's all the same really, isn't it? (31:56) The way you're gonna bolus for it. (31:58) Plus, you brought it up earlier, and it probably should be said again.
Scott Benner (32:01) It's not like you're just gonna have babka, and that's it.
Jenny Smith (32:04) Correct.
Scott Benner (32:04) You're gonna have all this other stuff going on. (32:06) You just I I'm gonna say again, it's gonna sound overly simplified. (32:09) On days like this, get ahead, stay ahead. (32:13) Once you lose the high ground, you're in trouble. (32:16) So and then Yeah.
Scott Benner (32:17) Look for lows at the end of the day. (32:20) Right? (32:20) I mean, that's really what you gotta do.
Jenny Smith (32:22) It really is. (32:23) And with the ease of even what you're showing
Scott Benner (32:26) Mhmm.
Jenny Smith (32:26) The ability to look up information. (32:30) And I use this strategy, which in the past year has really improved in teaching people because the resources are right at your fingertips.
Scott Benner (32:42) Yeah.
Jenny Smith (32:42) These days, it's silly to say, well, I can't go over to uncle Bob's house.
Scott Benner (32:48) I can't figure it out.
Jenny Smith (32:48) You say, I can't figure it out. (32:50) No. (32:50) No. (32:51) You type it in to chat GPT.
Scott Benner (32:54) Yeah. (32:54) Or whatever. (32:55) Listen, I also, I do this like this live on purpose so that people listening could get the idea of, like, I probably don't need Scott and Jenny to talk about every food on the planet. (33:04) I could probably figure this out on my own. (33:06) Because, seriously, when we sat down, all I had was the list of things that people gave me.
Scott Benner (33:11) These, 10 you know, don't know if we got through all 10 of them or not.
Jenny Smith (33:14) You know, the one that is it on the list? (33:16) And I'd be surprised if it wasn't.
Scott Benner (33:19) Which?
Jenny Smith (33:20) Are candy canes on the list?
Scott Benner (33:22) Honey, I just brought candy canes up because they weren't on the list. (33:25) I'm gonna tell you a story that I'm embarrassed by.
Jenny Smith (33:28) Oh.
Scott Benner (33:29) I think a year or two ago, I saw a guy on Instagram making candy canes in his candy shop out in California, and they were huge. (33:35) They were, like, I don't know, a foot and a half long and, like, the diameter of, I don't know, maybe an inch and a half across. (33:42) And they were expensive. (33:44) And I was like, oh my god. (33:45) I'm buying these.
Scott Benner (33:45) And I bought them, and I had them shipped to me. (33:47) And it was very expensive, and they really weren't any better than any other kitty kit I ever had.
Jenny Smith (33:53) I'm sorry. (33:54) Disappointed.
Scott Benner (33:55) But they were huge and lovely, and they made nice ornaments. (33:58) Candy canes are sugar, corn syrup, peppermint oil, red 40. (34:02) Are we still allowed to have that? (34:03) Commercial additive titanium dioxide for bright white color and water.
Jenny Smith (34:09) A lot of foods
Scott Benner (34:10) Is it?
Jenny Smith (34:10) And thing.
Scott Benner (34:11) Yes. (34:11) That doesn't sound like food at all. (34:14) But calories 50 to 60 for a standard five to six inch candy cane, fat zero, carbs 14. (34:21) Holy Hannah. (34:21) Really?
Scott Benner (34:22) Sugar, 11 to 12. (34:24) It is just sugar. (34:25) It's spun sugar.
Jenny Smith (34:26) It's just sugar. (34:27) And like you, although I didn't order them from some person way across the country.
Scott Benner (34:33) By the way, they were lovely. (34:33) I ain't doing it again. (34:35) So I
Jenny Smith (34:37) would say that you would've noticed the difference in the candy canes at the candy shop. (34:45) Yes. (34:46) I worked at a candy shop.
Scott Benner (34:47) Wait. (34:47) Is that why I didn't like the candy cane as much? (34:50) Wait. (34:51) Go I'm sorry. (34:51) Keep going.
Scott Benner (34:52) You worked in a candy shop in high school?
Jenny Smith (34:54) I worked in a candy shop in high school. (34:56) I can't believe I've never told you this.
Scott Benner (34:57) I don't know this.
Jenny Smith (34:58) I did. (34:59) It was an old candy shop
Scott Benner (35:01) Mhmm.
Jenny Smith (35:01) From, like, the nineteen thirties.
Scott Benner (35:04) Okay.
Jenny Smith (35:05) And the third generation owner was my boss. (35:10) And all of the candy, the chocolates, everything were handmade. (35:17) And I got to help make Christmas candy.
Scott Benner (35:21) The stretching and the pulling and all that?
Jenny Smith (35:23) The stretching and the pulling and and the belt that it goes down and the heating elements that keep it just the right temperature to be able to mold. (35:32) Sure. (35:33) And there were like, to make the candy canes or the candy cane wreath. (35:38) Mhmm. (35:38) Or the have you ever seen ribbon candy?
Scott Benner (35:40) Yeah. (35:41) Yeah. (35:41) He makes that too. (35:42) Yeah. (35:42) It I wish I knew the guy's name.
Jenny Smith (35:44) It was a beautiful process.
Scott Benner (35:46) Yeah.
Jenny Smith (35:47) And those candy canes, again, please let me have a low blood sugar.
Scott Benner (35:52) Because that's what you're looking for.
Jenny Smith (35:53) They were good. (35:54) Like, really good. (35:57) In fact, they made what were called cherries.
Scott Benner (36:01) Okay.
Jenny Smith (36:02) And they sold them in bags, and they're about an inch in diameter. (36:07) And when we sold them, we gave the purchasing person a thing of green wire. (36:16) And so what you do when you take it home Mhmm. (36:18) Is you heat the end of the wire in a flame.
Scott Benner (36:22) Okay.
Jenny Smith (36:22) You put it into the cherry. (36:24) You put another cherry on the other end. (36:26) Mhmm. (36:27) And then you hang them on the tree. (36:29) Oh.
Jenny Smith (36:29) And they're beautiful.
Scott Benner (36:30) It's lovely.
Jenny Smith (36:31) They're also really tasty.
Scott Benner (36:33) Yeah. (36:33) I imagine they are. (36:34) I've done a little picking around while you've been talking.
Jenny Smith (36:37) Oh.
Scott Benner (36:37) First of all, titanium dioxide often listed as t I o two or food additive e one seven one is a naturally occurring mineral used primarily as vivid white pigment. (36:49) It is sourced from the earth, processed, and refined into a fine white powder. (36:54) It what does it do? (36:55) Its primary function is to whiten and add opacity commonly used in candy canes, powdered donuts, coffee creamers, cake frosting, and other colored candies like Skittles, creates a white base layer so the outer color shell looks vibrant rather than dull. (37:11) It is a physical UV blocker.
Scott Benner (37:13) It reflects UVs away from the skin. (37:16) In cosmetics, it's used in toothpaste, industrial uses, primary pigment, and almost all white paints, plastics, and papers. (37:24) It is a bit controversial because the concern revolves around nanoparticles, extremely small particles of titanium dioxide. (37:32) Some suggest, these nanoparticles can accumulate in the body and potentially damage DNA or genotoxicity if ingested over long periods. (37:39) It is the ban in the EU due to these concerns.
Scott Benner (37:42) The European Union banned titanium dioxide as a food out of in 2022. (37:47) In The US, the FDA is still considering it safe for consumption. (37:52) Interesting. (37:52) And I asked afterwards, would a handmade candy cane because I now realize the reason I didn't like the handmade candy cane as much as I like the store bought one is the store bought ones are chewier. (38:02) Does that make sense?
Scott Benner (38:04) Oh. (38:05) Yeah. (38:05) See, you suck on a candy cane. (38:06) Right? (38:07) Like, that's how most people do it.
Jenny Smith (38:08) Like, I don't if it's chewy, it goes in the garbage.
Scott Benner (38:11) Oh, yeah. (38:11) Yeah. (38:12) Yeah. (38:12) Yeah. (38:13) So the texture is different.
Scott Benner (38:15) So it says here around the corn syrup. (38:18) Commercially, rely heavily on high fructose corn syrup and often preservatives or stabilizers to ensure the candy cane stays hard for months sitting on the shelf. (38:26) Handmade ones use regular corn syrup, not necessarily high fructose or glucose syrup to prevent crystallization. (38:33) However, you can find an all natural handmade recipe using cream of tartar or vinegar or lemon juice to stabilize. (38:39) I didn't dislike it.
Scott Benner (38:41) I guess it was just different. (38:42) And now I'm realizing it was different because it was probably oddly enough better for me than the one I would have bought in the store. (38:48) And now I gotta buy it again. (38:50) Damn it.
Jenny Smith (38:51) Is that your research? (38:53) All of a
Scott Benner (38:53) I mean, listen, I'm not doing it. (38:55) I just won't need another candy cane. (38:56) I'll be good. (38:57) Do you hang candy canes on your on your tree?
Jenny Smith (39:00) We don't hang candy canes No. (39:03) On the tree.
Scott Benner (39:03) I didn't grow up with that, but I got married and I was told that that had to be done. (39:08) Oh. (39:08) Yes. (39:09) Christmas Eve, Santa hangs candy canes on the tree when he comes.
Jenny Smith (39:13) Yeah. (39:13) We never did that.
Scott Benner (39:14) I didn't do that one either. (39:15) Anyway, Jenny, we've done it again, obviously. (39:18) Yay. (39:18) Yeah. (39:18) Yeah.
Scott Benner (39:19) People are are gonna be thrilled. (39:20) Juiceboxpodcast.com/meal-bolt if you wanna look at the way Jenny and I think about, you know, setting up a bolus. (39:29) But for the most part, these things that you guys asked about for Christmas, good luck. (39:34) And if you wanna know
Jenny Smith (39:36) of the holidays.
Scott Benner (39:36) Yeah. (39:37) And go find out go find the Thanksgiving bolus for do you want me to tell you I should tell them what episode it is before we go. (39:43) Thanksgiving bolus for for the meal. (39:45) We went over turkey, potatoes, stuffing, all the stuff, and had a bolus for that big meal. (39:52) It looks like that was episode hold on a second.
Scott Benner (39:56) Sixteen ninety two, bolus for Thanksgiving. (39:59) I was talking about log Logan's candies on Instagram. (40:06) They have nearly a million followers.
Jenny Smith (40:08) Wow.
Scott Benner (40:09) And they're in Ontario, California. (40:12) And now that we sit and had this conversation, I realized that their candy cane actually tasted probably like what a candy cane is supposed to taste like
Jenny Smith (40:19) supposed to taste like.
Scott Benner (40:20) And not what I get when I I'm in the store. (40:22) So I'm now gonna apologize and tell you you should go check them out. (40:25) Even if you just go to their Instagram to watch them make candy, it is just like Jenny was, explaining in her experience, absolutely fascinating to watch them make it.
Jenny Smith (40:34) It
Scott Benner (40:35) is. (40:35) So really cool. (40:36) Alright. (40:36) Sorry. (40:37) Logan's candy is on Instagram.
Scott Benner (40:39) Alright, guys. (40:39) Merry Christmas. (40:40) Happy New Year. (40:41) Happy Hanukkah. (40:43) And Jenny and I might be back with a well, we'll see.
Scott Benner (40:46) We'll see what we're back
Jenny Smith (40:46) With something.
Scott Benner (40:47) Yeah. (40:47) Something. (40:48) Alright. (40:48) See you guys. (40:49) Bye.
Scott Benner (40:57) I'd like to remind you again about the MiniMed seven eighty g automated insulin delivery system, which of course anticipates, adjusts, and corrects every five minutes twenty four seven. (41:08) It works around the clock so you can focus on what matters. (41:12) The juice box community knows the importance of using technology to simplify managing diabetes. (41:18) To learn more about how you can spend less time and effort managing your diabetes, visit my link, medtronicdiabetes.com/juicebox. (41:29) Having an easy to use and accurate blood glucose meter is just one click away.
Scott Benner (41:35) Contournext.com/juicebox. (41:39) That's right. (41:39) Today's episode is sponsored by the Contour NextGen blood glucose meter. (41:45) Okay. (41:45) Well, here we are at the end of the episode.
Scott Benner (41:47) You're still with me? (41:48) Thank you. (41:49) I really do appreciate that. (41:51) What else could you do for me? (41:53) Why don't you tell a friend about the show or leave a five star review?
Scott Benner (41:56) Maybe you could make sure you're following or subscribe in your podcast app, go to YouTube and follow me or Instagram, TikTok. (42:05) Oh, gosh. (42:06) Here's one. (42:07) Make sure you're following the podcast in the private Facebook group as well as the public Facebook page. (42:13) You don't wanna miss please, do you not know about the private group?
Scott Benner (42:17) You have to join the private group. (42:18) As of this recording, it has 74,000 members. (42:21) They're active talking about diabetes. (42:25) Whatever you need to know, there's a conversation happening in there right now. (42:28) And I'm there all the time.
Scott Benner (42:29) Tag me. (42:30) I'll say hi. (42:37) 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. (42:46) We hope you find it valuable. (42:48) Generally speaking, we're gonna follow a bit of a formula, the meal bolt formula, m e a l b o l t.
Scott Benner (42:56) You can learn more about it at juiceboxpodcast.com/meal-bolt. (43:02) But here's what it is. (43:03) 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. (43:26) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load. (43:35) And then we evaluate yourself.
Scott Benner (43:37) What's your current blood sugar? (43:38) How much insulin's on board? (43:39) And what kind of activity are you gonna be involved in or not involved in? (43:43) Do have any stress, hormones, illness? (43:46) What's going on with you?
Scott Benner (43:47) Then a, we add the base units. (43:50) Your carbs divided by insulin to carb ratio, just a simple bolus. (43:55) L, layer of correction. (43:56) Right? (43:57) Do you have to add or subtract insulin based on your current blood sugar?
Scott Benner (44:01) Build the bolus shape. (44:03) 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? (44:10) Does it have to be extended? (44:12) Offset the timing. (44:13) This is about pre bolusing.
Scott Benner (44:15) Does it take a couple of minutes this meal or maybe twenty minutes? (44:19) Are we gonna have to again consider combo square wave boluses and meals? (44:24) Figure out the timing of that meal. (44:26) And then l, look at the CGM. (44:29) An hour later, was there a fast spike?
Scott Benner (44:31) Three hours later, was there a delayed rise? (44:33) Five hours later, is there any lingering effect from fat and protein? (44:37) Tweak. (44:39) Tweak for next time, t. (44:41) What did you eat?
Scott Benner (44:42) How much insulin and when? (44:44) What did your blood sugar curve look like? (44:47) What would you do next time? (44:49) This is what we're gonna talk about in every episode of bolus four. (44:54) Measure the meal.
Scott Benner (44:55) Evaluate yourself. (44:56) Add the base units. (44:57) Layer a correction. (44:58) Build the bolus shape. (44:59) Offset the timing.
Scott Benner (45:00) Look at the CGM. (45:01) Tweak for next time. (45:03) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (45:08) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (45:14) If you have a podcast and you need a fantastic editor, you want Rob from Wrong Way Recording.
Scott Benner (45:20) Listen. (45:20) Truth be told, I'm like 20% smarter when Rob edits me. (45:24) He takes out all the, like, gaps of time and when I go, and stuff like that. (45:29) And it just I don't know, man. (45:31) Like, I listen back and I'm like, why do I sound smarter?
Scott Benner (45:34) And then I remember because I did one smart thing. (45:37) I hired Rob at wrong way recording dot com.
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