#1767 Bolus 4 - Chicken Pot A.I. Pie
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Scott and Jenny utilize a homemade chicken pot pie recipe to demonstrate how to calculate a complex insulin dose involving high fat and protein content. Scott reveals he has developed an AI Strategy Engine by training models on years of podcast data and clinical methods to break down the bolus.
Key Takeaways
- Human Intuition vs. AI Precision: Scott Benner tests a newly developed AI "Strategy Engine" prompt against CDE Jenny Smith’s professional mental math to see how closely a deep-research model can replicate expert clinical advice.
- Complex Meal Breakdown: Using a homemade chicken pot pie as the case study, the episode demonstrates how to account for high fat from butter and shortening and protein from chicken using the Warsaw Method.
- Natural Consistency: The AI-generated bolus (7.65 units) and Jenny’s clinical estimate (7.6 units) disagreed by only 0.2 units, proving that trained models can provide highly reliable foundational strategies.
- The Importance of Servings: Jenny highlights a critical safety step: always verifying the serving size. A small error in dividing a recipe (e.g., 6 servings vs. 8) can lead to a significant insulin overdose.
- Weight-Based Starting Points: Scott previews new weight-based calculators for basal rates and insulin sensitivity, aimed at helping users move past undervalued medical starting points.
Resources Mentioned
- • Contour Next Gen: contournext.com/juicebox
- • Medtronic Diabetes: medtronicdiabetes.com/juicebox
- • Meal Bolt Roadmap: juiceboxpodcast.com/meal-bolt
- • Small Sips Series: Quick bursts of clarity on T1D management.
Welcome back, friends. You are listening to the Juice Box podcast. 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. Jenny and I are gonna follow a little bit of a road map called meal bolt. Measure the meal, evaluate yourself, Add the base units.
Scott BennerLayer a correction. Build the bolus shape. Offset the timing. Look at the CGM. Tweak for next time. Having said that, these episodes are gonna be very conversational and not incredibly technical. We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. So while you might not hear us say every letter of Mielbolt in every episode, we will be thinking about it while we're talking. If you wanna learn more, go to juiceboxpodcast.com/meal-bolt. But for now, we'll find out how to bowl us for today's subject.
Scott BennerWhile you're listening, please remember that nothing you hear on the juice box podcast should be considered advice, medical or otherwise. Always consult a physician before making any changes to your health care plan or becoming bold with insulin. Today's episode of the juice box podcast is sponsored by the Kontoor Next Gen blood glucose meter. This is the meter that my daughter has on her person right now. It is incredibly accurate and waiting for you at contournext.com/juicebox.
Scott BennerToday'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. Would you like to unleash the full potential of the MiniMed seven eighty g system? You can do that at my link, medtronicdiabetes.com/juicebox.
The Pot Pie Challenge: Mental Math vs. AI
Jenny SmithI don't know what this means.
Scott BennerAlright. I'm hitting record now. Yes. Did you just say, does this have anything to do with your weird text?
Jenny SmithI I did. Okay. Yeah.
Scott BennerSo I'm sorry.
Jenny SmithVery odd text.
Scott BennerYeah. I'm starting the recording like this so people can hear that a few minutes ago, I texted Jennifer a link to a pot pie recipe and a list that says one ten it's number one ten, number two fifty, number three one hundred, number four default, number five current BG one thirty, number six rising arrow. Number seven, no insulin on board. And in real time, I don't care how long it takes. We can chat while you're doing it. I want you to go to that recipe
Jenny SmithOkay.
Scott BennerAnd with those parameters, tell me how to bolus Oh. For one serving of the pot pie.
Jenny SmithK. So my can I guess then? So number one is the insulin to carb ratio. Yep. Number two, fifty is
Scott BennerIt's sensitivity.
Jenny SmithOh, the scent I was gonna guess either sensitivity or the amount of carbs per survey.
Scott BennerNo. I'm not telling you any of that. That's on you.
Jenny SmithYou're not telling any of that. Okay. Awesome.
Scott BennerAnd I'm it's just a link. You have to click on it. You're gonna have to pick through it. You're gonna have to look at the ingredients, and you're gonna have to figure out how to bolus for it. And I want a fat and protein bolus out of you too.
Scott BennerAnd there's a good reason for this. I'm not just torturing you on a Monday morning.
Jenny SmithOh, okay. So I'm looking at the recipe.
Scott BennerMhmm.
Jenny SmithAnd so the recipe is looks like it's eight servings, which would be typical for, a pie based recipe to cut it into eight servings. It has a top and a bottom crust to it. I'm assuming the crust is also homemade.
Scott BennerIn the recipe, there's a ingredients.
Jenny SmithMade pie dough recipe. Okay. And
Scott BennerWhile you're thinking, I'm gonna read the ingredients to people. Okay. One recipe for homemade pie dough. One pound boneless skinless chicken breast, a third of a cup of butter, a half a cup of celery, a third a cup of an onion, a third cup all purpose flour, half a teaspoon of salt, quarter teaspoon of freshly ground black pepper, a quarter teaspoon of celery seed. Even though we use celery?
Scott BennerInteresting. A half a teaspoon of garlic powder, one teaspoon chicken bouillon paste or more to taste, one cup of milk, eight ounces of frozen vegetables, mixed carrots, peas, green beans, and corn, one egg, one tablespoon of milk. So that's the entirety of what you need to make this concoction. And I'm gonna use that word because I love that word. I also wanna point out that I sent a complicated meal on purpose, and the website is set up by a person who is just pushing ads on you.
Scott BennerSo it's difficult to navigate is my other point. Like, there's pictures and there's, you know, make the pie crust, the highly recommend our blah blah blah, you know, and then photos and then ads are popping up. Like, it's everyone who's done a rest it.
Jenny SmithA busy website.
Scott BennerIt's a busy website. That's important later just for context. So Mhmm. And then there's cooking instructions. It tells you how to cook it.
Scott BennerThere's notes about making it ahead of time, etcetera. And it does give nutritional facts at the bottom.
Jenny SmithOh, well, I won't look at those.
Scott BennerGood. Don't cheat.
Jenny SmithI'm not yeah. I didn't even go that far. I was just getting to the rest to the ingredients, scrolling through. I was looking at the picture first, actually. Mhmm.
Jenny SmithAs you saw, I went to the servings first because, you always wanna know how many servings a recipe might make so that you know what a single serving, not what the portion is that you put on your plate. What do you want first?
Scott BennerI guess well, I guess tell me just tell me the bolus, then we'll pick it apart and tell you and you can tell me why you got to it. So, you know, does it need an extended bolus? What's the total dose? What goes up front? How long would you stretch it out?
Scott BennerWhole thing.
Jenny SmithSure. I mean, if I'm looking at from just a, like, a protein standpoint, I'm looking at the ingredients right now. A pound is 16 ounces. That's typically about should be approximately four servings. Mhmm.
Jenny SmithFour four ounce servings. Right? But this recipe says that it makes eight servings, which means that, really, you're only getting about, in a cooked portion, two ounces at best of the chicken. Mhmm. There are other things in here that would have a little bit of protein depending on the chicken bullion that you're using.
Jenny SmithVegetables have a little bit of protein. There's an egg in here. So my guess would be that this is not terribly high in protein when we're talking about the bolus strategy and pre bolus, which ones are gonna be more heavily impacting your blood sugar. Right?
Scott BennerYeah.
Jenny SmithAnd in this recipe, I don't see it as being a terribly high protein meal if you eat one serving. Mhmm. Right? Fat, again, I mean, for the most part, it really only has the fat from an egg, minimal from the boneless skinless chicken. Milk.
Jenny SmithIt's got a little bit I mean, a tablespoon of milk.
Scott BennerNo. No. There's more.
Jenny SmithAt the there more?
Scott BennerYep. There's a
Jenny SmithAt the top?
Scott BennerThere's one cup. So you're getting a third of a cup of butter
Jenny SmithOne cup.
Scott BennerA cup of milk. Yep. And then the homemade pie dough recipe.
Jenny SmithThe homemade pie dough recipe, which is butter and
Scott BennerFlour.
Jenny SmithFlour. Right.
Scott BennerAnd a double and a crust on the bottom and a crust on the top.
Jenny SmithCorrect. And So, you know
Scott BennerJenny, between you and me, I don't know how many times you've had a pot pie in your life. That's a pretty thick crust.
Jenny SmithIt's usually a very thick crust.
Scott BennerYeah.
Jenny SmithYeah. It was the one thing that I really did like meat in when I was younger. I loved chicken pot pie.
Scott BennerWho doesn't love
Jenny Smitha pot pie? Right?
Scott BennerYeah. Yeah. Yeah.
Jenny SmithBut my estimate would be that the fat would be the higher part of this meal because of all the things that you just noted. Right? Mhmm. So I would expect to need an extended bolus for this because the real carbs in here that are the hit carbs are coming from the pie crust, which is high fat.
Scott BennerRight. And the gravy too. Right?
Jenny SmithAnd the sauce, which comes from the bullion the chicken bullion and then Flour. The flour, which, again, there's not a heck of a lot of extra flour. It's only a third of a cup in the whole entire pie. But, again, because the pie crust is high fat, despite it having carbs, you know, even if I just estimated the carbs in this, a top and a bottom crust are usually top crust about 10 to 12 grams of carb, bottom crust about the same in an eighth of a pie. So that's, what, 24 grams.
Scott BennerMhmm.
Jenny SmithAnd then there are some grams of carb coming from the celery, the onion, the mixed frozen vegetables inclusive of peas and corn, a little carbier. So and the extra flour I mean, I'm gonna add in 10 extra grams, so let's call it 35 grams of carb per eight of a pie.
Scott BennerOkay.
Jenny SmithThat's just a rough after that's just carbs. Right? Mhmm. But, again, I think because the carbs are held by a higher fat type of food, What we're looking at is using an extended bolus for this meal.
Scott BennerCan I tell you in the recipe for the crust, you're using six tablespoons of cold unsalted butter and three quarters of a cup of vegetable shortening?
Jenny SmithMhmm.
Scott BennerJust so you know that that's that's the crust recipe.
Jenny SmithRight. It's high fat.
Scott BennerYeah.
Jenny SmithYeah. Entire I clicked on the
Scott BennerOh, you did look? Okay.
Jenny SmithBecause I was like, what are they using for the fat?
Scott BennerGood.
Jenny SmithYeah. Extended bolus, yes. Pre bolus, I'm gonna say if your blood sugar is stable and in target
Scott BennerYour your blood sugar in this, breakdown is one thirty.
Jenny SmithOh, that's right. You had it in the that's right. Okay. It's
Scott Bennerone thirty, and the arrow rising arrow. Is rising.
Jenny SmithYes. Okay. So rising arrows, regardless of where the current BG is, a rising arrow indicates that you are at somewhat of a deficit of insulin to create a rise. Right? Mhmm.
Jenny SmithSo in this, it's not necessarily the food that you're prebolising for, but it's the fact that you have a rising arrow and your current BG is already at the top of maybe where some people would want it to be, like, one thirty. Right? And it's rising. A prebolus would be beneficial here
Scott BennerMhmm.
Jenny SmithTo at least get a a plateau.
Scott BennerYeah.
Jenny SmithSo that when you do start eating this slower digesting type of meal, you don't still have a rise going. Mhmm. Right?
Scott BennerMhmm.
Jenny SmithBy how much? Probably fifteen minutes is an estimate. But in this case, because of the content of the meal, I'd say just do a pre bolus and wait for the arrow to stabilize.
Scott BennerK.
Jenny SmithThat would be my recommendation.
Scott BennerCan you contextualize the the fat protein units in this? Like, just looking at it, or is that a thing that you need, like, a calculator for or something like that?
Jenny SmithProbably I you would definitely need a a calculator if you're going by, like, the Warsaw method of FPUs to get an idea. If I estimated again, I think I gave a pretty good estimate amount of protein. I'd guess around 20 grams per servings, maybe a little bit less. Maybe it's, like, 17 grams, but, again, nice round numbers are a little easier. So maybe per eighth of a pie here, 20 grams of protein.
Jenny SmithAnd then FPUs usually use somewhere around 40 to 50% of the amount, and then the potential of extending that in some way, shape, or form in the aftermath of the meal. And using is the number one here, the 10, is that the insulin to carb ratio?
Scott BennerThat's your insulin to carb ratio, one to 10. The 50 is insulin sensitivity. 100 is the target blood sugar.
Jenny SmithThe target blood sugar. Yeah. So then fat, like I said, that's the one that I mean, it would really do it would need a little bit of addition of all of the pieces of fat that go into this in an eighth of a pie, I guess somewhere maybe slightly under 30 grams per slice.
Scott BennerFor fat?
Jenny SmithFor fat.
Scott BennerGo ahead. Carbs, you said what? I forget.
Jenny Smith34. 35. Would be my estimate in protein somewhere around 20 Okay. At the most, honestly.
Scott BennerI wish people could see me smiling. Keep going.
Jenny SmithAnd then the fat, I think 30 might be a little high, but it I don't think it's too far off given all the fat in the crust and what you're adding. And the milk I'm expecting would be whole milk and the egg. You've got a fair amount of fat here. So let's call it 30 grams of fat. And, again, in FPU is the calculation for additional fat gram counting goes in, and then the Warsaw method takes into calculation what are the calorie units that kind of come out of what you're adding in Yep.
Jenny SmithIn order to come up with the amount to use along with your insulin to carb ratio of one to 10, and that gives you your FPU. But it doesn't unless you add in and you've got the facts here. You've got a correction or an ISF of 50. You've got your target blood sugar of 100. Right?
Jenny SmithMhmm. So if you have a calculator that takes into consideration what you would need for corrective insulin, then that would also go up front along with just the carbs. Right? So if we just factored in let's say this is 35 grams of carb. If it is, that's 3.5 units at a one to 10 ratio.
Jenny SmithCorrect?
Scott BennerMhmm.
Jenny SmithAnd then we'd have to do a little bit of the math again to be able to say, okay. We've got a target of 100. Current blood sugar is one thirty and rising. If it's an angled arrow up, that angled arrow is usually a rise rate of about two milligrams per deciliter per minute. So if you did nothing about this rise effect, two milligrams per minute in the next thirty minutes is what?
Jenny SmithTwo. How much higher could your blood sugar be if you do nothing about the rise in blood sugar?
Scott BennerTwo per minute for thirty minutes could be 60 points higher.
Jenny SmithCould be 60 points higher.
Scott BennerOkay.
Jenny SmithRight? So if it is, you could be sitting at a one ninety if you did nothing. Mhmm. Again, I'm just adding it in a little bit of layering to this to get the perspective on we have to do something about the rise. Yes.
Jenny SmithEven though this meal may upfront, if you were flat at a 100, you probably wouldn't need a pre bolus for this.
Scott BennerOkay. Because it's gonna hit you a little slower. But with the rise slow. And the and the rise yeah. Yeah.
Jenny SmithMhmm. But if we, you know, take current blood sugar one thirty as it is minus your target, it gives you 30, and then you divide that by your correction factor of 50. An additional point six units of insulin is going to be needed on top of the three point five units
Scott BennerMhmm.
Jenny SmithOf actual carb. Now that's just the upfront.
Scott BennerYep. What does that put us at total upfront?
Medtronic and Contour Next Gen
Scott BennerUnlike other systems that will wait until your blood sugar is a 180 before delivering corrections, the MiniMed seven eighty g system is the only system with meal detection technology that automatically detects rising sugar levels and delivers more insulin as needed to help keep your sugar levels in range even if you're not a perfect carb counter. Today's episode of the Juice Box podcast is sponsored by Medtronic Diabetes and their MiniMed seven eighty g system, which gives you real choices because the MiniMed seven eighty g system works with the Instinct sensor made by Avid, as well as the Simplera Sync and Guardian Force sensors, giving you options.
Scott BennerThe Instinct Sensor is the longest wear sensor yet, lasting fifteen days and designed exclusively for the MiniMed seven eighty g. And don't forget, Medtronic Diabetes makes technology accessible for you with comprehensive insurance support, programs to help you with your out of pocket costs, or switching from other pump and CGM systems. Learn more and get started today with my link, medtronicdiabetes.com/juicebox.
Scott Bennercontournext.com/juicebox. That's the link you'll use to find out more about the Contour Next Gen blood glucose meter. When you get there, there's a little bit at the top. You can click right on blood glucose monitoring. I'll do it with you. Go to meters.
Scott BennerClick on any of the meters. I'll click on the next gen, and you're gonna get more information. It's easy to use and highly accurate. SmartLight provides a simple understanding of your blood glucose levels. And, of course, with second chance sampling technology, you can save money with fewer wasted test strips.
Scott BennerAs if all that wasn't enough, the Kontoor Next Gen also has a compatible app for an easy way to share and see your blood glucose results. Kontoornext.com/juicebox. And if you scroll down at that link, you're gonna see things like a buy now button. You could register your meter after you purchase it. Or what is this? Download a coupon.
Scott BennerOh, receive a free Kontoor Next Gen blood glucose meter. Do tell. Kontoornext.com/juicebox. Head over there now. Get the same accurate and reliable meter that we use.
Scott BennerYep. What does that put us at total upfront?
Jenny Smith4.1.
Scott BennerFour. Okay. Go ahead.
Jenny SmithAnd then what we're looking at is, again, a more math calculation for the FPU units and then the extended nature of it. My expectation for whatever the total dose would be using the Warsaw for calculating the fat and protein units, my expectation is that it would ex I'd expect it to tell you to extend that bolus for the fat and protein somewhere around four to five hours?
Scott BennerMhmm.
Jenny SmithThat would be my guess of this meal.
Scott BennerAnd what's the extended the extended amount of the total insulin over the four or five hours?
Jenny SmithGod. I'd have to do the math.
Scott BennerWould you please? Because in a second, Jenny, someone's gonna crown you the king of diabetes. That's gonna be me. So go ahead and do that. Okay?
Jenny SmithOkay. So
Scott BennerI I'm gonna while Jenny's doing that, I wanna I wanna reiterate. It is Monday morning. It is the December 29. We are between Christmas and New Year. Most of y'all aren't even working.
Scott BennerJenny and I are recording. I texted her once again, five seconds before we got on, a link to something called the best chicken pot pie.
Jenny SmithWhich looked like you were texting me like, this is where the gold is hidden under this. I'm like, what if he's not written? I don't know
Scott Bennerwhat he's got. Underneath of it, it just says, one, so everything's numbered. One is 10. Two is 50. Three is a 100.
Scott BennerFour is default. Five is current. By the way, default is the 50% for the FPU calculation in Warsaw. Default is
Jenny SmithFor protein?
Scott BennerYeah. Yeah. Yeah. You know, it uses the like, you can go heavier or lighter.
Jenny SmithYou can. And the default for fat is 10?
Scott BennerI'm not sure. Five is current BG one thirty. Six is rising hour. Seven is no insulin on board. I just texted her that.
Scott BennerAnd then you guys also heard actually, let me tease something here. Jenny and I shared with each other what our middle names were before we started recording. And then so Jenny knows now, if you wanna know my middle name.
Jenny SmithI know something that nobody will ever know.
Scott BennerI told her I will burn her house down if anybody finds out. I hit the recording just where you heard it start, and we started talking about this. She has no context for any of this. Okay? None.
Scott BennerNo context at all. Okay. Give me the FPU, Bolas, and then I move on.
Jenny SmithI am calculating. Oh, sorry. Working on it. No. No.
Jenny SmithIt's okay. No. I was I was talking along with is along with you. So if if my what was my estimate was for protein was 20. So if we take 50% of that Yep.
Jenny SmithRight? 50% of 20 grams is about 10 units
Scott BennerMhmm.
Jenny SmithOr ten ten grams except excuse me. 10 grams of protein times four calories per gram is 40 calories from protein.
Scott BennerOkay.
Jenny SmithBecause FPUs essentially in the Warsaw get transitioned. An FPU is a 100 one FPU is a 100 calories of added fat and protein.
Scott BennerOkay.
Jenny SmithOkay. If we expect protein to be 10 grams, that's about 40 calories. And then fat is heavier in calories. And if that's what I was I was trying to make sure that I'm not using my calculator, my own self calculator.
Scott BennerYou're doing this in your head.
Jenny SmithI'm doing this in my head entirely. I'm not using my calculator. I love my calculator. I actually tell my my children not to use their calculator.
Scott BennerYou can use it if you want to. I if it if it'll if we'll get you to it.
Jenny SmithGo here.
Scott BennerBecause my point is going to be, I think like, everyone hang on.
Jenny SmithMy calculations are okay.
Scott BennerThey're not just okay. First of all, you're a treasure. And secondly, seriously. And and secondly, when you're all in your doctor's offices and they go, I don't know what happened. It's because they don't understand it like this.
Scott BennerBut bigger picture, Jenny, I don't understand it like this. And I wanna be clear that most of what you just did, that if you spent ten years teaching it to me, I would not retain it. Okay? Like, my brain does not work the way yours does. I've interviewed people about fat and protein.
Scott BennerI've had the waltzing the dragon lady on. What was her name? Oh, gosh. To talk all about the Warsaw method. You and I have talked about it.
Scott BennerI I just I can't wait to tell everybody the rest of it. I just wanna be clear that right now that if you asked me to do this the way you just did it, I would go, and then that would be the end of it. I would do my thing. I'd start going like, there's a lot of fat in that.
Jenny SmithMhmm.
Scott BennerAnd it's a rising blood sugar. So let's maybe cut this arrow off, get it coming down a little bit before you start eating. I don't know. Prevol is, you know, twelve, fifteen minutes, like, somewhere in there. And then I'm gonna wanna extend this out more hours than you think because this thing's gonna hit again.
Scott BennerIt might hit twice. Right? It might hit ninety minutes the second time Yeah. And it could it could roll on me again if I if I'm not on top of it with all the gravy and thing. That's how I think about it.
Scott BennerThe math and everything else you talked about, I promise you, with a gun to my head, I wouldn't be able to figure out. But I I wanna promise you that. Okay? And I'll tell you why I'm telling that after you tell me how much you want a bolus for the fat extended over the four or five hours.
Jenny SmithYes. So to break it down again, if we do total FPU units, you'd essentially take all the fat and all the protein because the calculator essentially could do it for you. Mhmm. Right? And again, an FPU is based on calories with a 100 calories being like 10 grams of carb.
Jenny SmithSo if we take all the calories that I'm adding here together, right, 20 ish grams of protein in total, so that's 80 calories. And then we've got, I estimated, 30 grams of fat. Right? Mhmm. 30 times nine is another 270 calories.
Scott BennerOkay.
Jenny SmithOkay. So if we take two seventy plus the 80, I'm making you do math in the morning.
Scott BennerTwo seventy plus 80. Yeah. It's three fifty.
Jenny SmithYeah. Three fifty. And then again, that's 350 calories. And then if you take that into consideration of the 100 calories is equal to 10 grams, it kinda works out to be about the same number of units as the carbs.
Scott BennerI'm gonna try. Go ahead. Say your number.
Jenny SmithBecause we had 35 grams of carb. Okay. But if we take 350 calories, it becomes per 10 grams and a one to 10 ratio of 3.5 units.
Scott BennerOkay.
Jenny SmithSo And then my expectation would be to extend it over somewhere around four to five hours would be my expectation. I think that the Warsaw method often extends
Scott BennerYou think it goes a little longer than
Jenny Smithyou I think it often goes a little bit longer. Mhmm. But I also think it in many people ends up being a little heavier. And that's why there is that math ability to say, well, I only need to count 30% of fat. And maybe I only need to count this much of of of protein or or whatever it is.
Jenny SmithAnd there's some wiggle room that you end up figuring out for your own personal needs, but the general math of how it's done is based on all in total, and then the calculator gets you to how much and how far to extend it.
Scott BennerAwesome. So I'm gonna go over this with you one more time. Your carbs, you calculated as about
Jenny SmithI estimated about 35.
Scott Benner35. I'm writing this down. The fat, you said 30?
Jenny SmithI said about 30.
Scott BennerYes. About 30. The protein?
Jenny SmithAbout 20. About
Scott Benner20. You had the it's funny. You had the bolus at what? And then you had a correction on top of it. You have the
Jenny SmithYes. So the bolus would have been for 35 estimated grams of carb just at a one to 10 ratio is 3.5 units.
Scott BennerYep. And you had the correction.
Jenny SmithCorrection, if you take current blood sugar one thirty minus target blood sugar of a 100, you get 30. You divide that by the correction factor of 50, and you get 0.6. That's the correction amount.
Scott BennerMhmm.
Jenny SmithThen you add 3.5 from the carbs to the 0.6 from the correction, you get 4.1.
Scott BennerYep. And the extended?
Jenny SmithAnd the extended for the FPUs was 3.5.
The AI Strategy Engine Reveal
Scott BennerOkay. Alright. I'm gonna go slow because I'm excited.
Jenny SmithOkay. So
Scott Bennerthe reason I explained to you all that I don't understand all this, like, mathematically is because I've been doing something over the past couple of months. The haters out there, just hold on a second. Okay? Because I think this is gonna prove it out for you. I don't understand the Warsaw method technically.
Scott BennerI understand it theoretically. Sure. I am you know, I'm okay with breaking down boluses and, you know, by, you know, correction factor and and by your carb ratio. I can do that. It does not come natural to me.
Scott BennerI don't think about it that way.
Jenny SmithI think theoretical is a great way to describe because I know years ago
Scott BennerMhmm.
Jenny SmithWhen we had a fun little discussion about looping, when we started looping.
Scott BennerMhmm. Yeah.
Jenny SmithLike Absolutely. Like, Jenny, I think I need to start doing carb counting. We might need to understand a little bit about
Scott Bennerwhat's going into this thing.
Jenny SmithThis isn't working. But I think theoretical is because you've figured out by eyeballing
Scott BennerYes.
Jenny SmithA plate and being able to say, in a general way, know the ingredients that go into this.
Scott BennerMhmm.
Jenny SmithAnd I can estimate because I have historical information about what happens to my daughter's blood sugar after things like this. I can say, I know how much I've touched up with Yep. And what has happened. So you have a you have a base for that eyeballing.
Scott BennerMhmm. Mhmm.
Jenny SmithOkay. So So yes.
Scott BennerI, for the last couple of months, have been doing a thing. I've taken the deep research model from Google Gemini and ChatGPT, and I've been dumping your and my conversations into it.
Jenny SmithMhmm.
Scott BennerOkay? And so I told it to learn about how you and I think about bolusing by giving it a ton of the bolus four episodes. Right. I gave it the pro tip series and the bowl beginning series and told it, like, these are my theories and Jenny's theories about, like, how to handle diabetes. I gave it the episode where I spoke to the woman about the Warsaw method, and I said, like, this is the Warsaw method.
Scott BennerMake sure you completely understand the Warsaw method. And after you've understood all the you know, all of it, I'm gonna start asking you some questions. So I started asking you questions, and I asked it to build an AI prompt. So it's not a it's not code or it's nothing. It's it's it's in English.
Scott BennerIt's pretty specific. Okay? But I've been hammering through it, using it, trying again, saying, oh, look. You didn't do this. You didn't do that.
Scott BennerFix it again. And I have a prompt now that I like pretty well.
Jenny SmithNice.
Scott BennerSo when you and I started today, I dropped that prompt into Google Gemini. I want you to know I'm using it.
Jenny SmithAll all the fancy tools that you're using.
Scott BennerNo. No. No. No. I did it to show and I did it like this because I believed in you.
Scott BennerAnd I wanted and I wanted to prove out your knowledge, and at the same time, I wanted to prove out this thing.
Scott BennerOkay?
Jenny SmithThat must mean that my math teachers would be maybe proud of me.
Scott BennerI think
Scott Bennerthe whole world's about to be proud of you. Okay? So after I put this through, what I noticed was it split the pie into six pieces.
Jenny SmithOh, interesting.
Scott BennerSo I said to it, hey. Make the serving one eighth of the pie and reevaluate. That's the only change I've made. Okay?
Jenny SmithOkay.
Scott BennerYou ready? Yes. Based on the adjusted serving size of one eighth of a pie, ingredients break down for an eighth of a serving. Double pie crust, 28 carbs, 17 and a half fat, three protein. You said crust twelve and twelve.
Scott BennerOkay? Chicken breast, 1.9 ounces, half of four, just like you said. Fat, two. Protein, 13. Butter in the sauce, 7.5 fat.
Scott BennerFlour is the thickener, four carbs, point eight protein. Peas and carrots, quarter of a cup, five carbs, point eight protein. Whole milk, point eight carbs, point eight fat, point eight protein. Ready? Jenny said carb estimate, 35.
Scott BennerThis says 38. Jenny said protein estimate, 20. This says 18.5. Jenny said fat estimate, 28. This said 30.
Scott BennerLook how I'm gonna curse. Look how close you were on all that. That's amazing. Hold up. Immediate bolus.
Jenny SmithIt's just breaking down food rest it's just breaking down HR.
Scott BennerI know it's easy for you, but I it's a magic trick to me. Okay? And sure there are people out there that think like you, but they also don't have time to do this.
Jenny SmithNo.
Scott BennerOkay. No. This is a specific situation where two lunatics on the December 29 talking about potpie. Okay.
Jenny SmithTrue.
Scott BennerAlright. Right. Right. I don't know which one of us is crazier at moment. It doesn't really matter.
Scott BennerOkay? You said 3.5 for the bolus, point six for the correction, total 4.1. This has it as 4.4. Look how close. Okay?
Scott BennerIt has 3.8 only because it had three more carbs than you did. It's the only reason it's a little off. Right? Extended bolus, it has the FPUs at 3.26. It wants an extended wave bolus of 3.25 units.
Scott BennerTotal dose, seven point six five. Your total dose was four five six seven. Yours was 7.6. This total dose is 7.65.
Jenny SmithAnd, again, I was a little bit over in protein and fat just slightly. Right? So that would make the difference too.
Scott BennerOkay. And here's everything else you said. Timing and execution. This says pump settings. Dual or square wave bolus over five hours.
Scott BennerYou said four or five. This will probably be heavier. Pre bolus time, it says thirteen minutes before eating. Constraint logic. Duration change.
Scott BennerThe FPU dropped to 3.26. This falls safely into the five hour bracket. This is because at at and this is important. I'm gonna go back to this. When it was cutting the pie into six Mhmm.
Scott BennerIt was a lot more insulin. Sure. Right? Just for that tiny bit more to your point about servings earlier. Okay?
Scott BennerAnd it had the extended bolus out longer. And now this would be interesting. Watch points to tweak for next time. Do you know why it's saying that? Because of the meal bolt breakdown, because I taught it that.
Scott BennerAnd then and that's what I've been building the prop. Anyway, listen. I might not be smart smart, but I'm smart.
Jenny SmithYou are. Yeah. But everybody's got smarts in one way or another.
Scott BennerIt says t plus in three plus three hours, check for a drop. The FPU is on the lower end of the five hour bracket, 3.2. If you tend to run low, you could manually shorten this to four hours. Look at this. But the standard work all protocol says just five.
Scott BennerTweak for next time. Since the duration is now shorter, check BG here to ensure the tail of the fat protein digestion didn't outlast the insulin. What is my point? Hire Jenny if you can. If your brain works that way, god bless you.
Scott BennerYou might understand all this like this one day. But if you can't, if you're a big dummy like me, just ask the thing. Jenny, don't lose track of the fact that I didn't tell it the ingredients. I gave it a
Jenny Smithlink to a recipe.
Scott BennerA link to a recipe, and it went. And god, I'm so proud of this. I can't begin to tell you.
Real-World Applications
Jenny SmithYou should be. I think the other thing that is of value is you should always second check, though, the ingredient what it is using because, you found, I looked right at the first part of the recipe. I'm always looking at servings that a recipe makes, right, to know whether feeding my family with two hungry boys Mhmm. Who eat everything. I'm like, yep.
Jenny SmithI totally need to, like, triple this. Right?
Scott BennerIt missed that because it does
Jenny Smithmissed that. It did. That's my point.
Scott BennerThe the prompt missed it because the serving size, it says serving eight right there. Yep. So just because people might contextually be interested, when the serving size was broken down as a sixth instead of an eight Mhmm. Listen to this. Carbs total went to 50.
Scott BennerFat total went to 36 and a half. Protein to 24 and a half. The bolus goes up to 5.6, and the FPU bolus goes to 4.2. It's 9.8 now total insulin.
Jenny SmithLot more insulin.
Scott BennerYeah. So if you just think of that pie and cut it into eight pieces, then the insulin is 7.65. You cut that same pie into six pieces, it goes up by over, like, over two units.
Jenny SmithAnd that was my point in making sure that you have fed it something that it's it's got the right Yeah. Serving size, especially in this
Scott BennerMhmm.
Jenny SmithKind of context because let's say somebody didn't catch that it was doing this based on six servings instead of eight. They put in all the insulin. They're wondering why why am I going low when I did what I thought that I probably should do. I've given it all the right information.
Scott BennerYep.
Jenny SmithIt's a really, really important piece.
Scott BennerYeah. I think that you should understand your diabetes. I think it is somewhat generally preposterous to think that you're gonna break down every meal the way Jenny just did. I think that it's a little preposterous to think that you might just be in the situation where I am where I go fat, protein, lot, this, extend. Like, I some people's minds aren't gonna work that way.
Scott BennerThis is a great example of why so many people struggle bolusing for this stuff. Like like, it's just and and Popeyes, you know
Jenny SmithWell and I will say, you know, I always try to think what's usable. Right? Mhmm. What's gonna give you the most bang? And if you're gonna use something like this, I can see two specific reasons that you would use this tool.
Jenny SmithOne would be for a restaurant meal.
Scott BennerYep.
Jenny SmithRight? That even at least lists all the ingredients. You may not have the recipe, but you may have the ingredients that you could tell it. Mhmm. And it could give you a better base to start with.
Jenny SmithBut the other one that actually goes farther is, let's say there's a family who has chicken pot pie every single Friday night, and they've yet to figure it out after eight weeks of trying. They're like, I don't know. We're just gonna put insulin in tonight and figure out, like, how much more we end up having to nudge it with. Right? Yeah.
Jenny SmithBut that's not fun because I think that takes some of the joy of eating, really
Scott BennerMhmm.
Jenny SmithOut of just sitting and enjoying the food that you like. So if you have meals that you make over and over and over again, but you have yet to figure them out, these are the meals to go in and put the recipe in, see what this could actually give you. And then, like, I did years ago something using a carb factor. Carb factor is an easy way to figure out by weight how much just carb is in a made recipe.
Scott BennerMhmm.
Jenny SmithAnd then you can weigh a portion, and you can multiply it by its carb factor, and then you get a better carb count for that portion. But this goes even the next level. It takes into consideration fats and proteins and extending a bolus and all of that kind of stuff. But put sticky markers or notes in the sides of your recipes that say this is exactly how to do this meal.
Scott BennerMhmm.
Jenny SmithIs it gonna be a 100% every time? No. Because the variables coming into or after a meal like this, they're very likely going to be different.
Scott BennerYeah.
Jenny SmithBut at least you have a really solid foundation to start with. Right. Right. And it could clean up if this again, if you do this for 20 meals that you guys favor over and over, you're probably gonna hit, you know, a good 80% of your management, especially after dinnertime meals.
Scott BennerSo the way I see it is that it should be like an app on your phone or something like that because I don't expect people to do this all the time. Like, that's not my although, while you were talking, I just typed in, now do this for salmon, green beans, and mashed potatoes with a dinner roll. Same parameters. I literally didn't tell it anything about it.
Jenny SmithRight.
Scott BennerAtlantic salmon, six ounces, 18 fat, 34 protein, mashed potatoes, one cup, 35 carbs, nine fat, four protein, dinner roll, one roll, 16 carbs, two fat, three protein. Green beans, one cup, seven carbs, four four fat, two protein. It must be how it like, so it went out on the Internet. Like, it didn't it didn't and and it still broke it down.
Jenny SmithMhmm.
Scott BennerAnd so I don't I don't know if this is right or not because I didn't tell it, like, make the green beans this way, the rolls like that, but it's an estimate. I mean, did does this the estimate sound far off for you? Cup of mashed potatoes, 35?
Jenny SmithNo. Not at all. Right? It's about right.
Scott BennerGives a bolus and extended weight. My thought here is and, like, listen. I'm gonna have to, like, throw 97 disclaimers on this, and I don't even know if I'm gonna make it available for people. Like but, like, I taught it to do that. Mhmm.
Scott BennerLike, it wasn't five minutes. It was sometimes sitting on my sofa for three hours to my laptop going like, no. You forgot this. No. You did that.
Scott BennerLike, I had to, like it it wasn't like
Jenny SmithYou had teach it what to look at and then what to compute.
Scott BennerIt wasn't a sci fi movie. I didn't say, Jarvis, I need you to, like, make a prompt that does this. And it was like, here it is. It's perfect. It was not perfect.
Scott BennerBut I told it, like, I wanna consider fat and protein in every bolus. I want to I want a good breakdown. It it wasn't easy. Like, what I basically did was is I took my, like, non scientific, non mathematical chatty brain, and I chatted with the AI until it gave me back a prompt. Right?
Scott BennerThe prompt is not it is it is it it's not small. It it's not like a it's not a, how do I wanna put this? It it's it's it's not like a a paragraph. It's
Jenny SmithRight.
Scott BennerIt's a
Jenny SmithIt's lengthy.
Scott BennerIt's about three pages in in a document. Right? There it is. Like, you could take that prompt, add to it, this is my carb ratio, this is my insulin sensitivity factor, but please still ask me if my where my arrow is, what my current blood sugar is, like that kind of question. You could drop that prompt in with a link, hit enter.
Scott BennerIt would say, what's your current blood sugar? What's blah blah blah blah? You could pop that in, push a button. I'm telling you, it takes about twenty five seconds, and it kicks it kicks all this back. Verified by Jennifer.
Scott BennerSeriously, are you not amazed of yourself right now? I know you're not because it's just a thing you do.
Jenny SmithI'm more pleased that it actually is verifiable what I know how to mentally compute. Yes.
Scott BennerCan you imagine if it was they they were both, like, wildly different? Be like, Jenny, we're not gonna use this episode. I I my my prompt
Jenny Smiththought interesting thing is what I would love to see is the diff is how it plays out in comparison to some of our newer algorithms. Yeah. Yeah. Specifically, the open source algorithms like in Trio. Because Trio allows you to enter all the macros, carbs, fats, and proteins.
Jenny SmithRight? And into the algorithm and the calculation, it has these pieces factored in.
Scott BennerYep.
Jenny SmithSo it has an outward watch for, gosh, she told me that there are 30 grams of fat in this meal. There are 18 grams of protein in this meal along with 50 grams of fat or or carbohydrate. So I'd like to see how it would actually dole out the insulin
Scott BennerMhmm.
Jenny SmithCompared to just this very flat application dose that you're putting in in a fashion of drip drip from a pump that can do an extended bolus.
Scott BennerSo if if you had if you had that Trio is an example where you'd actually be able to see what it was doing the whole time. Right? So you could do this and then put these so, basically, what we're doing here is, like, you're talking about the algorithm, what the algorithm does when you tell it, this is how many carbs, this is how much protein, this is how much fat I'm eating. This is taking that same kind of brain and saying, make sure I'm correct about the fat, the protein, and the carbs. Correct.
Scott BennerAnd now, you know, here's that information. Go do something with it. And, of course Mhmm. Variables, you know, how old is your infusion set? Like, there's you know, are you hormonal?
Scott BennerLike, there's still a lot of other impacts. But based on this, you know, just these two ideas, I it takes a lot of the variability out of it if you're right about what you're telling the thing and the thing is right about how it's handling that information. I just think that
Jenny SmithNo. It's great.
Scott BennerYeah.
Jenny SmithYeah. I think it's
Scott BennerI don't know where this is, like, yet, but this is a you should all be paying attention to what we just talked about for the last half an hour here. The future is now is what I'm saying. This is not I think I pay $20 a month for Gemini. I I I don't I don't have some super
Jenny SmithThis is probably similar to ChatGPT. I think that one's about the
Scott Bennersame. Right? What I've learned about the those two models, and I haven't dug into any others, I like a little more about the way ChatGPT writes. I think it writes I think it actually writes a little more in my voice. So you guys want some insight.
Scott BennerI trained ChatGPT. I gave it my book and my website, and I was like, this is about how I sound. So every once in a while, if I get, like if I get That's funny. If I get hosed up and I'm like, I need to, like, put something up and I don't have time, I can just I can say, hey. Listen.
Scott BennerI wanna you know, I want people to listen to this episode because blah blah blah. Please write it in my voice. Then I go back and I edit it. But it gives me a Yeah. It it cuts twenty minutes out of that
Jenny Smithwriting time.
Scott BennerIt's amazing. But I like the Google Gemini better for code writing and more technical stuff. Oh. Because I've been may I at the end here?
Jenny SmithSure.
Scott BennerCan I can I bore you for a second? I've been messing with a lot of different things. Jenny's like, you're not boring me. Is that what you're gonna say? You're be polite and say that?
Scott BennerLook at you. So Midwestern. So lovely.
Jenny SmithLike, oh, yeah. My mom would be proud. Yeah. She she was she was like, no. You're not boring.
Jenny SmithSure you are, Scott. Hold on
Scott Bennera second. I'm logging into something, and I'm
Jenny SmithThose are the things, you know, parents tell you when you're having to sit and listen to grandpa's stories. My my grandfather was a World War, vet, and she always drilled it into my brother and I, like, grandpa starts talking. You will pay attention. Yeah. You will sit there.
Jenny SmithYou will not close your eyes. You will wait until grandpa's done talking about his stuff.
Vibe Coding the Future
Scott BennerSo I've been using what I've learned. Like and again, I wanna be real clear. I don't understand coding at all. Like, I mean, I do not. Basically, I teach the algorithm deep research on conversations.
Scott BennerAnd then, by the way, after it's done completely, like, going over the podcast, I tell it, like, now everything you've learned, go access the Internet and fact check everything. Like, just don't take it because maybe you and I misspoke like, maybe it misunderstood. Like so I'm doing a little as much redundancy as I can. Then I'm saying, alright. Now give me code that I can put on my my website.
Scott BennerSo this is not public right now, and I don't know that it ever would be, but I have a few things I've been working on. There's a something I that's right now just called a strategy engine. Ins so you can take your insulin to car ratio, pop it in 10, insulin sensitivity, 50, target blood sugar, let's call it 90. It gives you a max bolus limit to put in. It it will allow you to enable reverse corrections if you want.
Scott BennerYou tell what the carbs hold on a second. Let's use what we just did here. This is it'll be a good test for this then. So the carbs were 38. Right?
Scott BennerThe fat was 28.
Jenny SmithWere the carbs?
Scott BennerProtein.
Jenny SmithOh, yeah. That's right. I guess 35.
Scott BennerYeah. Yeah. The protein I'm just going with this. The protein was 18.5. Current BG was one thirty.
Scott BennerInsulin on board zero. Trend arrow up. Generate a strategy. Boom. It's up already.
Scott Benner4.6 initial bolus, 3.26 for the FPUs, 7.86 combined. It says execution strategy pump setting dual wave square, 3.26 over five hours. Wait thirteen minutes to pre bolus. Here's some safety precautions. Insulin onboard safety correction only subtraction.
Scott BennerIt's using the Medtronic model. I don't even know what that means. I wanna be clear. Ambiguity guard, 10 to 70 range checked. Warsaw method, less than one FPO discarded.
Scott BennerSo it said do 4.6 o and 3.26, 7.86. What we got with the prompt was four point four o, three point two five, 7.65. I'm gonna tell you the the same damn thing. Like, right, like, it's a it's it's off by point. They disagree by point two.
Jenny SmithWhich is negligible for most people.
Scott BennerThat's on a website. Okay? Mhmm. Here's some other stuff I've been working through. Basal math work through.
Scott BennerEnter a weight, A hundred and thirty pounds. Am I a standard high am I high sensitive, standard, resistant, or highly resistant? Do it with me. A hundred and thirty we're gonna figure out somebody's basal insulin, Jenny. Hundred and thirty pound person standard.
Scott BennerOkay. Tell me what their daily total basal insulin should be.
Jenny SmithThey're a hundred and thirty pounds?
Scott BennerYep.
Jenny Smith15. Just a rough
Scott BennerYep. 16.25. Pump setting point six eight an hour. There's a fine tuning slider on it. Right?
Scott BennerI can say a little less, little more, like and it it tells you who fits. High sensitivity, athletes, active kids, lean t one d, standard, most adults, preteen children, resistant, sedentary adults, illness, high stress, high resistant puberty, teens, steroids, growth hormones. This is a embeddable app that I it's hidden on my pop my website right now. You guys can't see it. I I'm the only one that knows where it's at, and it's password protected.
Scott BennerYou can't get to it. But that is code written from I I I hope this blows your mind. The math behind basal insulin conversation we had. Right? And I said, read that, learn everything about it, fact check it, build me an app.
Scott BennerBoom. Insulin sensitivity calculator. Total daily dose. Let's make somebody's total daily dose fifty. Using the standard 1,800, your estimated insulin sensitivity is do you wanna do it or you wanna let it
Jenny SmithSomewhere around thirty thirty five 36.
Scott Benner36.
Jenny Smith30 Yep.
Scott BennerAnd there's a little tester on it. You wanna test it? Make your current BG one thirty. Make your target 90. Use 1.1 units, it says.
Scott BennerThat's just to test the theory out. That's another app made from the math behind insulin sensitivity.
Jenny SmithAnd that's some of the math also that goes into your your pumps if you're using that type of. Right? Yep. It's just doing basic math for you. Otherwise, you have to do the calculation and then manually enter the bolus.
Jenny SmithBut today's pumps in for quite a long time have been, you tell it what your insulin to carb ratio, your ISF is during the day, what a target blood sugar that you're aiming for, and it does that all behind the scenes, and that's how it gives you the suggestion for the bolus.
Scott BennerBut when you start on day one putting in your numbers, what have we learned through conversations all in all? Like, a lot of doctor's offices will undervalue your insulin needs. You start with bad settings and the pump struggles. And then before you know it, it's thirty years later and you don't understand it.
Jenny SmithAnd it's all off. Yeah.
Scott BennerSmart insulin to carb ratio calculator using the 500 rule, total daily insulin, 50, calculate ratio, one to 10. So imagine you could just start with your weight.
Jenny SmithMhmm.
Scott BennerAnd then get these three numbers, then put them into the machine, and then go back and use the thing to break down and and it tells you, hey. This is, you know, you're gonna do a meal wave bolus for this. It's blah blah blah. Your outcomes are gonna be so much more predictable and probably accurate. Right?
Scott BennerRight. Because in the end, these simple things like, I know that some people listening are like, yeah. Duh, buddy. But I want you to know, like, I only know this from talking to Jenny for all these years. Like like, when you and I started, I really was just a guy going like, Jenny, I think I see stuff that if I do it, this happens.
Scott BennerAnd you have taught me over the years, like
Jenny SmithWhat it is that you're seeing?
Scott BennerYes. What it is I'm seeing. And we've been teaching other people through the hopefully, those conversations. But now I woke up in a world two years ago, and I was like, hey. You know, I type into a prompt and it you know, it's not great.
Scott BennerBut and then over the last two years, it's gotten so much better so quickly. I don't know that there's any reason to struggle. Like, I don't know that there can't just be a web page that you go to where you check your settings real quick and then tell it, hey. What's the nutritional breakdown of this meal? And then that's my bolus.
Scott BennerAnd ta da.
Jenny SmithWould be lovely.
Scott BennerYeah. Oh, I got it right here. I just thought I mean, I gotta talk to like, I don't know how many disclaimers I gotta write all over it. You know?
Jenny SmithAnd that's the hard thing, I think. And probably why I think it takes a certain type of brain to think through it the way that you have Mhmm. Which has been fantastic. That's where I get frustrated in the companies. Right?
Jenny SmithYeah. Because there are many, many engineering minded people within the production, the technology companies for diabetes technology, and so this isn't rocket science.
Scott BennerNo. I'm an idiot. I wanna be clear.
Jenny SmithAnd you're and you're not at all. But what I'm saying is that this isn't rocket science. So why why can't we have exactly what you just said that comes along with each and every pump so that it can actually give you your pump has been prescribed, your doses have been approved Mhmm.
Jenny SmithBy your your clinician. Right? And this app just takes what you've been told to dose and actually makes it a heck of a lot safer for you to use the insulin because now you've got something telling you exactly where to put the dose and how to time it. Yeah. Like, doesn't that just makes and most of the most of the pumps now are app driven to some degree.
Jenny SmithSo it's not like it's, again, rocket science.
Scott BennerRight.
Jenny SmithConnecting one communicating app to another community communicating app and letting it just give you better management.
Scott BennerYeah. I mean, I don't I Jenny, I don't know how to code, and I don't understand diabetes the way you do, and I didn't go to college. And I just understand what what I've learned over the years and what I've
Jenny Smithlearned from go to college who know nothing, so don't feel bad about that.
Scott BennerYou're very nice. But I'm just I'm just trying to point out that, like, my base line is guy trying to help his daughter. Right? Like and I I I will take your, you know, your compliment. I I think my brain works in a pretty interesting way.
Scott BennerLike, that's Mhmm. Fine. But but I'm looking at this now. What I'm thinking about is all the people I've talked to and where their struggle points are. Right?
Scott BennerLike Mhmm. If I give them all the steps you and I just laid out, people are gonna go, I'm not doing all that. I'll just guess 40 carbs, and I'll bolus again if I get high. You you know, like like that guy. And I understand that.
Scott BennerBut I don't know that there's not a world where you can't just say, this is how much I weigh, and here's a link to what I'm eating. Let's go. I don't know enough about coding, but I don't know that you couldn't just combine all these little calculators together and put in a tiny bit of information. I actually the one I've been working on would actually go out and get the link, but it's tough because you need an API. It's just it's boring.
Scott BennerBut, like, you like, there's, you know, ChatGPT, Gemini, it's going out on the Internet, and it's figuring out based on databases like these
Jenny SmithRight.
Scott BennerThe stuff that's in this food. I actually toyed with the idea of, like, paying for the API, putting it behind a paywall, and just telling everybody, like, look. It's $5 a month. That should cover the tokens and go ahead and use the damn thing. You know what I mean?
Scott BennerLike, I've been trying to figure all that out right now. But, again, I'm not a coder, so it's taking me a little more time. But, anyway, you all, like I don't know. Don't take my advice. I swear to god, I I literally, I went to summer school in ninth grade because I I failed algebra.
Scott BennerI just want you all to know that.
Jenny SmithAll good.
Scott BennerAlright. Thank you, Jenny. This was really awesome. You are awesome.
Jenny SmithThank you.
Scott BennerYep.
Jenny SmithThanks.
Outro and Final Thoughts
Scott BennerHaving an easy to use and accurate blood glucose meter is just one click away. Contournext.com/juicebox. That's right. Today's episode is sponsored by the Contour NextGen blood glucose meter. 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.
Scott BennerIt works around the clock so you can focus on what matters. The juice box community knows the importance of using technology to simplify managing diabetes. To learn more about how you can spend less time and effort managing your diabetes, visit my link, medtronicdiabetes.com/juicebox. Okay. Well, here we are at the end of the episode.
Scott BennerYou're still with me? Thank you. I really do appreciate that. What else could you do for me? Why don't you tell a friend about the show or leave a five star review?
Scott BennerMaybe you could make sure you're following or subscribe in your podcast app, go to YouTube and follow me, or Instagram, TikTok. Oh, gosh. Here's one. Make sure you're following the podcast in the private Facebook group as well as the public Facebook page. You don't wanna miss please, do you not know about the private group?
Scott BennerYou have to join the private group. As of this recording, it has 74,000 members. They're active talking about diabetes. Whatever you need to know, there's a conversation happening in there right now. And I'm there all the time.
Scott BennerTag me. I'll say hi. If you'd like to hear about diabetes management in easy to take in bits, check out the small sips. That's the series on the Juice Box podcast that listeners are talking about like it's a cheat code. These are perfect little bursts of clarity, one person said.
Scott BennerI finally understood things I've heard a 100 times. Short, simple, and somehow exactly what I needed. People say small sips feels like someone pulling up a chair, sliding a cup across the table, and giving you one clean idea at a time. Nothing overwhelming. No fire hose of information.
Scott BennerJust steady helpful nudges that actually stick. People listen in their car, on walks, or rather actually bolus ing anytime that they need a quick shot of perspective. And the reviews, they all say the same thing. Small sips makes diabetes make sense. Search for the Juice Box podcast, small sips, wherever you get audio.
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