#1727 Bolus 4 - Applesauce
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Scott and Jenny discuss how to bolus for applesauce.
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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. (0:21) 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. (0:37) 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. (1:29) Applesauce.
Jenny Smith (1:31) I brought a whole bunch of applesauce to Florida.
Scott Benner (1:34) You brought applesauce to Florida?
Jenny Smith (1:35) Well, I shouldn't say we brought it to Florida. (1:37) So we, as I've told you before, we like, if we're gonna be on vacation to save money and just be more economical
Scott Benner (1:45) Yeah.
Jenny Smith (1:45) Especially at parks, which are just expensive. (1:48) Right? (1:48) We order in from Amazon Right. (1:50) Whatever cart or whatever it's called fresh. (1:53) And so one of the things we order was applesauce because it's easy for both me in terms of carrying it around as well as for the boys.
Jenny Smith (2:02) They love applesauce.
Scott Benner (2:03) Nice. (2:03) So I'm gonna guess it wasn't Mott's applesauce, though, which is the one I'm looking at.
Jenny Smith (2:07) It wasn't. (2:08) It was an organic unsweetened
Scott Benner (2:12) Organic, unsweetened applesauce. (2:14) You're ruining applesauce, Jenny. (2:16) Well, why doesn't it have to
Jenny Smith (2:17) be sweetened? (2:17) It's got natural it's got natural sugar. (2:19) It's just like eating an apple that's been pureed. (2:21) So would you do you put do you put sugar on your bites of apple slices? (2:26) No.
Jenny Smith (2:26) I'm sure there are some people that do. (2:28) I've got a friend who actually put sugar on her watermelon. (2:30) So you know?
Scott Benner (2:31) Wait. (2:31) You have a friend who sugars their watermelon?
Jenny Smith (2:33) Yeah. (2:34) Don't ask.
Scott Benner (2:35) Isn't watermelon just sugar?
Jenny Smith (2:37) She doesn't have diabetes.
Scott Benner (2:38) Well, obviously not. (2:40) No. (2:41) Okay. (2:41) Well, what's your organic applesauce called? (2:43) Because you're gonna do one off the shelf one and one Jenny one.
Jenny Smith (2:46) Yeah. (2:47) The organic one, I'd have to look run upstairs to look at
Scott Benner (2:51) apple sauce. (2:52) Maybe I can find it. (2:53) I don't need you to run around. (2:54) Is it Thrive? (2:56) Is it
Jenny Smith (2:57) not Thrive. (2:58) It is Nature So if I get it well, one, if I get it at, like, Costco has just a plain applesauce that's organic, which is usually what I get for, like, lunch boxes and stuff for the boys.
Scott Benner (3:09) I'll find out.
Jenny Smith (3:09) But the one that I usually get is it's a brand name, and it's not Mott's. (3:15) It's like a green they usually have, like, the Gogo. (3:19) I think it's the Gogo brand.
Scott Benner (3:20) Well, I mean, I'm looking at the one from
Jenny Smith (3:23) Yeah. (3:23) The Gogo Squeeze.
Scott Benner (3:24) Oh, Gogo Squeeze?
Jenny Smith (3:26) The Gogo Squeeze organic applesauce packets. (3:28) Yes.
Scott Benner (3:29) Well, I have to say this. (3:30) That's an awesome name for a product.
Jenny Smith (3:33) There you go.
Scott Benner (3:34) Go Go Squeeze.
Jenny Smith (3:35) Yeah. (3:36) And some of them come with applesauce that has spinach in it or applesauce that's blended with, like, peaches and kale and or cinnamon or, you know, that kind of stuff so you can kinda be sneaky Really? (3:49) With your kids and sneak a little bit of extra something in that they don't know is there.
Scott Benner (3:54) I wouldn't have thought that.
Jenny Smith (3:56) But in general, I expect unless the mozz is sweetened that you're looking at, I'd expect similar impact from whatever brand of organic fancy pants, you know, with apple pie.
Scott Benner (4:10) Fancy pants. (4:11) Well, I'm gonna start with the mozz. (4:12) Right?
Jenny Smith (4:13) Cool.
Scott Benner (4:13) Okay. (4:14) So I'm gonna measure this meal up. (4:15) Total fat, none. (4:16) This, of course, always, amuses me because sugar gets stored as fat later. (4:22) And I I love when high sugar things are like, there's no fat in it.
Scott Benner (4:25) Awesome. (4:25) Thanks.
Jenny Smith (4:26) But if you eat the whole carton?
Scott Benner (4:27) You'll find some eventually. (4:28) No sodium. (4:29) That's good that they didn't think to have to put salt into applesauce. (4:33) Carbs, now this is a it's a pouch. (4:35) So we're sticking with
Jenny Smith (4:36) this Is it, like, three ounce pouch?
Scott Benner (4:39) 90 grams. (4:40) How many ounces is that?
Jenny Smith (4:43) Granny grams, I think that's three ish ounces if I remember because I think that's the average size pouch of apple sauce is three ounces, I think, 90 grams.
Scott Benner (4:51) Okay. (4:52) Yeah. (4:52) Because the the GoGo Squeeze is 3.1 or no. (4:57) The Kirkland. (4:58) Hold on a second.
Scott Benner (4:59) So, yeah, I'll get to that in a second. (5:01) Dietary fiber, one gram. (5:02) Total sugars, 14 grams. (5:04) Added sugar, Jenny, seven grams. (5:06) So, yes, they did sugar the apples.
Jenny Smith (5:08) The moths has added sugar besides the natural apple sugar?
Scott Benner (5:12) Yes. (5:12) They've got the moths, and they've got seven grams of sugar. (5:15) Potassium, seventy milligrams. (5:17) Vitamin c, nine milligrams. (5:19) So this is a great one.
Scott Benner (5:21) Right? (5:21) Because Mhmm. (5:22) These are this is a grab and go treat, I would imagine, for kids. (5:25) They probably and they probably don't just grab it. (5:26) They grab it and they, like
Jenny Smith (5:28) Squeeze it down. (5:29) I mean, it's in in it's in within not even fifteen seconds. (5:33) It's sucked down. (5:34) Yes.
Scott Benner (5:34) Okay. (5:35) Alright. (5:35) So, yes, three point one seven ounces in the pouch. (5:39) Do you use applesauce for Lowe's?
Jenny Smith (5:41) Applesauce, I like for Lowe's.
Scott Benner (5:43) Yeah.
Jenny Smith (5:44) I do.
Scott Benner (5:45) On the go or all the time?
Jenny Smith (5:46) No. (5:47) They're more of an on the go. (5:48) They're things that I like, when I had a stroller for children, just a while ago, they were easy to keep in the zip because they didn't have to be refrigerated. (5:58) They could sit there, you know, for a week or two without getting gross. (6:02) They don't have unless you've opened it.
Jenny Smith (6:04) Right? (6:05) And then I usually keep it in, like, my backpack if we go biking or something like that because it is an easy thing to use, and it's not quite as fast as some of the more fuel, like, gels and goos and that kind of thing. (6:18) Mhmm. (6:19) But, again, in exercise, applesauce helps me to catch without a really quick hit. (6:25) So it's not as quick as dextrose or glucose or candy by far.
Jenny Smith (6:31) But if you're just trying to stop a slide down, applesauce can work pretty well.
Scott Benner (6:36) Yeah. (6:36) You I know, just realized how many things I don't understand because I don't understand why applesauce doesn't need to be refrigerated.
Jenny Smith (6:43) The packaged pouches don't have to be refrigerated because of the way that the apples are processed. (6:49) They're they're cooked essentially to make them into applesauce. (6:52) Right?
Scott Benner (6:52) Right.
Jenny Smith (6:53) And then it's it's almost like the pouches are a they're a contained bacteria free environment until you actually open it.
Scott Benner (7:02) I wonder if
Jenny Smith (7:03) they Once opened, then they would have to be refrigerated.
Scott Benner (7:05) I wonder if they pasteurize applesauce.
Jenny Smith (7:08) I would guess they probably do. (7:11) I mean, they're not really canning it. (7:14) Like, my mom used to, when I was little, make canned applesauce. (7:18) She canned everything. (7:19) She still does.
Jenny Smith (7:21) Dill pickles. (7:22) I don't get store bought dill pickles because my mother still makes canned pickle.
Scott Benner (7:26) What so your mom grows the cucumbers. (7:28) This is getting away from applesauce. (7:29) Grows the cucumbers, brings them in, and cans them, and then turns them into pickles?
Jenny Smith (7:34) Oh, yes. (7:35) Yes. (7:35) She doesn't grow most. (7:36) I mean, most of them, she buys actually at the farmer's market, or she knows farmers around the area, and so she gets the the canning pickles.
Scott Benner (7:43) Okay.
Jenny Smith (7:44) I mean, my mom doesn't can, like, two two jars of pickles.
Scott Benner (7:47) How old is your mom?
Jenny Smith (7:49) She's in her seventies.
Scott Benner (7:50) She's in her seventies? (7:52) Alright. (7:52) I like it. (7:53) Jenny's mom is pickled.
Jenny Smith (7:55) And sauerkraut. (7:56) Oh my god.
Scott Benner (7:57) That's probably good.
Jenny Smith (7:59) Sour my mom's sauerkraut. (8:01) Everybody wants my mom's sauerkraut. (8:03) It is fantastic.
Scott Benner (8:04) I actually I I love sauerkraut.
Jenny Smith (8:06) So anyway
Scott Benner (8:06) Only one in the house. (8:07) That's not the point. (8:08) By the
Jenny Smith (8:08) way only one in the house.
Scott Benner (8:09) Yeah. (8:09) Nobody else will eat it. (8:10) Also, applesauce is pasteurized. (8:13) But let's get back to bolusing for this pouch. (8:16) So Yes.
Scott Benner (8:17) Here we go.
Jenny Smith (8:18) And, we're bolusing for it in an environment of just eating the applesauce. (8:23) Correct?
Scott Benner (8:23) The applesauce. (8:23) Yeah. (8:24) Okay. (8:24) But we'll talk about it in a second in another way. (8:26) But so you measure the meal.
Scott Benner (8:28) We've got 16 carbs. (8:30) Evaluate yourself. (8:31) I mean, let's say the kid's getting ready to, I don't know, just running through the house. (8:36) Right? (8:36) Like, mom, I'm hungry.
Scott Benner (8:37) You're like, and they grab an applesauce thing. (8:39) Blood sugar's where it is, one twenty. (8:41) We're gonna add up the the carbs. (8:42) Right?
Jenny Smith (8:43) Right.
Scott Benner (8:44) We're gonna do our base units, figure out what we need. (8:46) One if we're one to 10, it's 1.6 for the applesauce.
Jenny Smith (8:50) Right.
Scott Benner (8:51) And, I mean, this one I find interesting because I think of it as a grab and go in this situation. (8:57) So you're not gonna get a pre bolus out of anybody. (9:00) No one's gonna grab their applesauce pouch and then be like, I'll wait fifteen minutes for this. (9:06) It's just not happening. (9:07) Right?
Scott Benner (9:07) What do you do? (9:08) You just pop it in there and hope for the best, or would you over bolus it a little bit?
Jenny Smith (9:13) Well, you know, the interesting thing is that apples turned into applesauce
Scott Benner (9:18) Mhmm.
Jenny Smith (9:19) Without sweetener don't actually have a very high glycemic index.
Scott Benner (9:25) Not much of a kick to it.
Jenny Smith (9:26) So there's technically not much of a kick. (9:29) But, again, eating it in its own space and not really prebolising, you're gonna get a little bit of a hit from it compared to having some time for prebolus. (9:42) But it's going to be gentle compared to sitting down to, as I said before, like watermelon or pineapple or any of the tropical fruits have a much higher glycemic index.
Scott Benner (9:52) Mhmm.
Jenny Smith (9:52) So applesauce, you can probably get away with a little bit less of that concern about a really big huge spike. (9:59) And, if your insulin dose is correct, meaning your ratio is correct, then, sure, your blood sugar might go up, but it's going to come back down. (10:08) It's gonna respond pretty quickly. (10:10) You're not eating anything else with it, so you're gonna get an up and a down and then even it out.
Scott Benner (10:15) I think Mott's applesauce, if I'm seeing this correctly, might have high fructose corn syrup in it.
Jenny Smith (10:22) I was gonna ask about the added because you said there are added sugars, seven grams of added sugar.
Scott Benner (10:28) Yeah. (10:28) They're not very forthcoming on the website.
Jenny Smith (10:31) And if that's the case, then this type of applesauce would likely have a faster hit because it's got added sugar, not just natural apple sugar in it.
Scott Benner (10:42) They do have a real apple promise on the website.
Jenny Smith (10:45) Oh.
Scott Benner (10:46) Yeah. (10:46) That's nice. (10:47) But but they're not gonna make it easy for you to find out what's in that applesauce. (10:51) Hold on a second. (10:52) That's interesting.
Jenny Smith (10:53) Well, that's gotta be on the back of the box.
Scott Benner (10:55) Mott's applesauce ingredients, very rare product, but the classic variety typically includes oh, yeah. (11:00) I'm we're gonna have to do the Amazon thing again because their their websites this is pretty common, by the way, I'm finding while we're doing this.
Jenny Smith (11:07) Are hard to find the actual?
Scott Benner (11:09) Yeah. (11:09) On purpose, it seems like. (11:11) So it it really does feel like they don't want you to be able to find too easily what's going on, but Amazon gives you the back of the box usually. (11:20) There it is. (11:23) Apples, high fructose corn syrup.
Jenny Smith (11:25) Good call.
Scott Benner (11:26) Water, ascorbic acid, vitamin c processed under the authority of Motz LLP. (11:33) Boy. (11:34) Yeah. (11:34) It's just
Jenny Smith (11:35) The second ingredient is high fructose corn syrup.
Scott Benner (11:37) Yeah. (11:38) Yeah. (11:38) They get right into it. (11:39) The Kirkland brand that you brought up
Jenny Smith (11:43) is The organic one. (11:44) Yeah.
Scott Benner (11:44) It's the Oui. (11:45) Yeah. (11:45) Same size, 3.17. (11:47) Who knew there was an exact amount that squeezable applesauce came in? (11:51) I can't believe I'm so happy you said that because I was like, oh, that's crazy.
Scott Benner (11:54) Kirkland puts the thing right the thing the nutritional facts right on here. (11:58) Organic apples, ascorbic acid to protect color. (12:02) That's it. (12:02) There's apple.
Jenny Smith (12:03) What ascorbic acid is. (12:05) Right? (12:05) No. (12:06) Vitamin c.
Scott Benner (12:07) It's oh, yeah. (12:07) I do know that. (12:08) Why did I say no? (12:09) That's ridiculous.
Jenny Smith (12:09) Like, usually it's actually I mean, you can do the same thing in terms of protecting the color as well as more of a preservative
Scott Benner (12:16) Mhmm.
Jenny Smith (12:17) With just adding, like, lemon juice. (12:19) A lot of people who canned fruits will add lemon juice because it adds an acidic. (12:23) Ascorbic acid is acidic.
Scott Benner (12:25) I didn't know it did that.
Jenny Smith (12:25) And so it yeah. (12:26) It adds preserves it from turning gross. (12:29) Okay.
Scott Benner (12:29) Here's something interesting for you who care. (12:32) The Mott's applesauce pouch has 90 calories in it. (12:36) The Kirkland organic has 45 calories. (12:38) So you're doubling the calories, doubling the sugar for the most part. (12:42) There's no
Jenny Smith (12:42) And changing the glycemic impact without adding sugars, your again, glycemic index of just applesauce is probably somewhere in the thirties.
Scott Benner (12:51) Yeah.
Jenny Smith (12:52) I as like, maybe. (12:53) But with the ones that have added sugars like corn syrup, you're definitely gonna get a faster hit because almost is it, like, 50%? (13:04) Is it 16 total grams in the Motts?
Scott Benner (13:06) Yeah. (13:07) Well, it's 16 in the Motts, 10 in the Kirkland. (13:09) God, this is making me irritated. (13:12) Because I just remember growing up, like, it was just one of the things that I thought was sweet and healthy, and now I realize it wasn't.
Jenny Smith (13:18) Like, oh, darn. (13:19) I thought I was eating apples when I had that mozz.
Scott Benner (13:21) You mean, I was hoping total carbs in the Kirkland 10, no fiber, eight sugars, no added sugar. (13:29) So this Kirkland's gonna hit completely different than the mozz will.
Jenny Smith (13:31) Mhmm. (13:32) Correct.
Scott Benner (13:33) Okay.
Jenny Smith (13:33) So, again, from an aspect of getting something that you want some nutrition from without a big hit, you're gonna look for the unsweetened applesauce packets rather than the typical Mott's. (13:49) And I don't even know if Mott's has an unsweetened one. (13:52) I I don't know. (13:53) They might. (13:53) I just know the brands that I typically go for, and that's what is on my list.
Scott Benner (13:57) So Mott's no sugar app added applesauce. (14:00) Oh. (14:01) Okay. (14:03) It it lines up with everything. (14:05) Guess, how would it not line up with everything else?
Scott Benner (14:07) It's just freaking apples.
Jenny Smith (14:08) So Right.
Scott Benner (14:09) Yeah. (14:10) It they have a no Motts has a no sugar added. (14:13) They do not add any sugar to it. (14:16) Let's see if I can find it here to see if they've snuck something else into it or maybe not. (14:23) Maybe we're maligning them for no reason.
Scott Benner (14:26) Well, I am. (14:26) You haven't really said anything. (14:28) Cruel.
Jenny Smith (14:29) What's that?
Scott Benner (14:29) I said maybe I'm maligning them for no reason. (14:32) Oh. (14:32) No sugar added applesauce, 50 calories. (14:39) Yeah. (14:39) Well, the carbs are still a little higher.
Scott Benner (14:42) It's interesting. (14:43) And it's still hard to find the ingredients.
Jenny Smith (14:46) The actual ingredient?
Scott Benner (14:47) Isn't that interesting? (14:49) I wonder why they oh, here it is.
Jenny Smith (14:52) Now everybody is going to be in the applesauce aisle.
Scott Benner (14:56) I hope so.
Jenny Smith (14:57) Beaverishly looking at the labels.
Scott Benner (14:59) Hey. (14:59) Which one? (15:00) Apples, water, ascorbic acid. (15:02) So okay. (15:03) So mods does it that way too.
Scott Benner (15:05) And the go go squeeze just for people because we brought it up, 15 total carbs. (15:09) This has fiber in it though.
Jenny Smith (15:11) Mhmm.
Scott Benner (15:11) Three grams of fiber, 12 sugars 12 grams of sugar, no added sugar. (15:18) So, also, I like how I love it when they say things that are obvious. (15:23) Like, it's gluten free. (15:24) I'm like, thanks.
Jenny Smith (15:25) I I know. (15:26) Thank you.
Scott Benner (15:26) Like, taking credit for stuff that's obvious. (15:28) You know what I mean?
Jenny Smith (15:29) Well, and it used to I they don't I don't think they do it as much anymore, but even products like this used to say cholesterol free. (15:35) Yes. (15:35) It it should be cholesterol free. (15:37) There was there was no organ system whatsoever in that apple.
Scott Benner (15:41) Putting grease in there, are you? (15:43) Even kosher. (15:45) Although BPA free, that's interesting for the go go squeeze.
Jenny Smith (15:48) For the in the lining of the product. (15:50) Yeah.
Scott Benner (15:50) Spending a little money on the more money on the package, maybe. (15:53) Does oh, I gotta tell you, Costco, same thing. (15:56) BPA free. (15:58) Whiskap, organic applesauce, 24%
Jenny Smith (16:02) of the One of the reasons I like the the Kirkland is because it's the lowest of any in carbs that I've found Yeah. (16:09) On the market at only 10 grams per packet.
Scott Benner (16:11) I'm gonna grab it next time I'm there and try it. (16:14) Can I just be old for a second and complain about something before we're done? (16:17) Because we're clearly done without Although, the wait. (16:19) Before I get old, what about when I put it on a plate, the way my mom gave it to me? (16:23) A pork chop, mashed potatoes, and applesauce.
Scott Benner (16:26) Green bean.
Jenny Smith (16:27) Pork chops and applesauce. (16:28) Come on. (16:29) You know the Brady Bunch episode.
Scott Benner (16:30) Don't you I'd say that's how we got it. (16:32) It's probably where my mom came up here. (16:33) Yeah.
Jenny Smith (16:34) Pork chops and applesauce.
Scott Benner (16:36) Now I've got the the potatoes are a tough sell on the digestin. (16:40) Putting in the protein in there. (16:42) It's gonna take a little time to break down. (16:43) And then I'm gonna put this high fructose corn syrup applesauce on me, and that changes things. (16:50) Right?
Scott Benner (16:50) Like, that's gonna give
Jenny Smith (16:51) Yes.
Scott Benner (16:51) Yeah. (16:52) So just keep that in mind, I guess. (16:54) Like, you guys have been listening to this long enough. (16:55) You'll be able to figure it out. (16:56) But, like, keep in mind that there's a world where you probably don't think you're putting sugar on something, and you are.
Scott Benner (17:03) And then
Jenny Smith (17:04) And you might be. (17:04) You wonder percent.
Scott Benner (17:05) Yeah. (17:05) You wonder later why. (17:07) Okay. (17:07) Here's my complaint. (17:08) The Kirkland applesauce.
Jenny Smith (17:12) Yes.
Scott Benner (17:12) 3.17 ounces, 24 count, $13. (17:16) I gotta pay $2 for a pouch of applesauce? (17:20) No. (17:21) A doc wait. (17:22) No.
Scott Benner (17:22) 50¢.
Jenny Smith (17:22) They're not that because they're how many are in the package? (17:24) I think it's twenty twenty four in there.
Scott Benner (17:26) Okay. (17:26) Right? (17:27) Yeah. (17:27) I have my number. (17:28) I was thinking it was $24 for for 12 of them, but no.
Scott Benner (17:31) Okay. (17:31) Sorry. (17:31) Okay. (17:32) So that's better. (17:33) I just I'm starting to get mad about what everything costs, I guess.
Jenny Smith (17:36) I know. (17:37) It does. (17:37) It's it's very expensive. (17:39) That's the reason we do a cart, and we have it sent to a hotel room. (17:43) And we pack our peanut butter sandwiches, and we take them into the park or wherever we're traversing on vacation because it's expensive.
Scott Benner (17:51) Right. (17:51) Also, I imagine a half an hour after your kids eat, they're not like, hey. (17:54) Where's the bathroom? (17:55) That cheeseburger is not set one well on me. (17:57) Yeah.
Scott Benner (17:57) Yeah. (17:58) Yeah. (17:58) I hear you. (17:59) Okay. (17:59) Alright.
Scott Benner (17:59) I'm okay with 50¢ for a squeeze bag of applesauce. (18:02) Seems Thank you.
Jenny Smith (18:03) Yay.
Scott Benner (18:13) 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. (18:21) We hope you find it valuable. (18:23) Generally speaking, we're gonna follow a bit of a formula, the meal bolt formula, m e a l b o l t. (18:32) You can learn more about it at juiceboxpodcast.com/meal-bulk. (18:37) But here's what it is.
Scott Benner (18:38) 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. (19:01) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load, and then we evaluate yourself. (19:12) What's your current blood sugar? (19:13) How much insulin's on board? (19:15) And what kind of activity are you gonna be involved in or not involved in?
Scott Benner (19:18) Do have any stress, hormones, illness? (19:21) What's going on with you? (19:23) Then a, we add the base units. (19:25) Your carbs divided by insulin to carb ratio, just a simple bolus. (19:30) L, layer of correction.
Scott Benner (19:32) Right? (19:33) Do you have to add or subtract insulin based on your current blood sugar? (19:36) Build the bolus shape. (19:38) 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? (19:45) Does it have to be extended?
Scott Benner (19:47) Offset the timing. (19:49) This is about pre bolusing. (19:50) Does it take a couple of minutes this meal or maybe twenty minutes? (19:54) Are we gonna have to again consider combo square wave boluses and meals? (19:59) Figure out the timing of that meal.
Scott Benner (20:01) And then l, look at the CGM. (20:04) An hour later, was there a fast spike? (20:06) Three hours later, was there a delayed rise? (20:08) Five hours later, is there any lingering effect from fat and protein? (20:13) Tweak.
Scott Benner (20:14) Tweak for next time, t. (20:16) What did you eat? (20:17) How much insulin and when? (20:19) What did your blood sugar curve look like? (20:22) What would you do next time?
Scott Benner (20:24) This is what we're gonna talk about in every episode of bolus four. (20:29) 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. (20:38) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (20:43) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (20:52) The Juice Box podcast is edited by Wrong Way Recording.
Scott Benner (20:57) Wrongwayrecording.com. (20:59) If you'd like your podcast to sound as good as mine, check out Rob at wrongwayrecording.com.
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