#1799 Bolus 4 - Krispy Kreme
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Scott and Jenny talk about bolusing 4 donuts.
Key Takeaways
- The "Added Sugar" Pre-Bolus Rule: A practical starting point for high-sugar treats is using the number of grams of added sugar as the pre-bolus time in minutes (e.g., 17g of sugar = 17-minute pre-bolus).
- Donut Density Matters: A regular glazed donut has significantly fewer carbohydrates (approx. 22g) and fat (10g) than a cake donut (approx. 40g carb, 15g fat), requiring a different bolus shape and size.
- Frosting impact: Adding icing to a standard donut can increase the carbohydrate count by as much as 15 grams, which is often underestimated during manual bolusing.
- Visual Confirmation: Before consuming fast-acting treats like donuts, look for a "diagonal down" arrow or consistent downward momentum on your CGM to ensure the insulin is active and capable of catching the sugar spike.
- Algorithm Assistance: Modern automated systems like Trio or Omnipod 5 can handle the late-stage fat/protein impact of donuts, reducing the need for manual extended boluses if basal settings are accurate.
Resources Mentioned
- Meal Bolt Roadmap: juiceboxpodcast.com/meal-bolt
- US Med Supplies: usmed.com/juicebox or (888) 721-1514
- Omnipod 5 Starter Kit: omnipod.com/juicebox
- Krispy Kreme Nutrition: krispykreme.com
- Oreo Nutrition: oreo.com
- Wrong Way Recording: wrongwayrecording.com
Meal Bolt Introduction and Sponsors
Scott BennerHello, friends, and welcome back to another episode of 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. Layer a correction. Build the bolus shape. Offset the timing. Look at the CGM. Tweak for next time.
Scott BennerHaving 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 Miele Bolt 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. US Med is sponsoring this episode of the Juice Box podcast, and we've been getting our diabetes supplies from US Med for years. You can as well. Usmed.com/juicebox or call (888) 721-1514. Use the link or the number, get your free benefits check, and get started today with US Med. A huge thanks to my longest sponsor, Omnipod. Check out the Omnipod five now with my link, omnipod.com/juicebox. You may be eligible for a free starter kit, a free Omnipod five starter kit at my link. Go check it out. Omnipod.com/juicebox. Terms and conditions apply. Full terms and conditions can be found @omnipod.comslashjuicebox.
Krispy Kreme: The Original Glazed
Scott BennerJenny, we are gonna do some bolus four stuff.
Jenny SmithOh, fun. These are always fun.
Scott BennerI have a list. Are we gonna do McDonald's again? No. No. We can't do that again. That was, that was good though. People were very—
Jenny SmithThat's way fun.
Scott BennerPeople had a good time with that one. So no. We're not gonna do that, but we are gonna look at the list, a pretty extensive list that people sent in. Should we do another restaurant, or do you wanna just wanna do a donut? Why don't we do a short one here?
Jenny SmithDo a doughnut. Sure. We've not done that. Gosh. That's something I guess I would think that we would have already done. It's a pretty common—
Scott BennerLet's just do a Krispy Kreme doughnut. Have you ever had one?
Jenny SmithI have actually had a Krispy Kreme doughnut. Yes. When I was in college, I worked with Habitat for Humanity. And our, spring break trips, I was never—I never went and laid on a beach. My spring break, we took what were called collegiate challenge trips. And so we took, like, a big, huge or a couple of, like, 15 passenger vans, and we would pack it all up, all of our supplies. We had to get donations, and we would go somewhere out of state. And many of the places we went because we still wanted it to be warmer on spring break, we would go or we would pick a location that was somewhere in the South. So I'd gone to New Orleans, and I've been to Mississippi and to Georgia and North Carolina and West Virginia. Oh my gosh. They were all—all of my spring break trips were spent with Habitat. It was an amazing thing. But my point being that that's where I had Krispy—Long story, that's how I got Krispy Kreme.
Scott BennerTravel the country to have a have a doughnut. Well, I'm on their website, krispykreme.com. Krispykreme.com. And I'm starting with—I think we're gonna do a few of them. Original—just the original glazed donut. When I think of a Krispy Kreme, I just think of, like, a glazed donut. Okay. You ready?
Jenny SmithI'm ready.
Scott BennerAlright. Well, I'll tell you the calories just for fun. It's got a 190 calories in it. Calories from fat, a 100. Total fat, 10. Saturated fat, five. No trans fat, no cholesterol, a 100 milligrams of sodium. Total carbs?
Jenny SmithMaybe 15 or probably—oh, a glazed one. Glazed. Sorry. I was thinking of a cake doughnut. Probably about 40 to 50?
Scott BennerThey say 22. They say total carbohydrates 22. Dietary fiber less than one, sugar's 10, protein free. I mean, 3 grams.
Jenny SmithI wonder how big their glazed donuts are. Because that's—and it's also then not a terrible amount of glaze. I would think—I mean, the donut itself obviously has the majority of the fat in it. And for that many calories, half the calories are coming from fat. And there's not really any protein. So that makes sense that it would be approximately 20 some grams of carb based on the calorie value at four calories per gram. That's about right for the math of the calories.
Settings and Bolus Calculation
Scott BennerLet's do it for you. What's your insulin to carb ratio?
Jenny SmithIt depends what time of day it is. In the afternoon, it's a one to 12. My sensitivity is 85 in the afternoon. My target is 85 in my system. 85.
Scott BennerOkay. 22 carbs and fat 10. No protein in this. Right? Oh, three. Little bit of protein. What's Jenny's blood sugar in the afternoon before she eats this doughnut?
Jenny SmithMy blood sugar in the afternoon generally is somewhere between, like, ninety and one twenty. My target was 85—96. Okay. How is Jenny Prebolusing? Ten grams of fat, 22 grams of carb. Does it tell how many grams of added carb or added sugar?
Scott BennerSugar's 10 protein. It doesn't quantify anything as added sugar.
Jenny SmithSo total carbs are 22 and sugars are 10. So my pre bolus is fifteen minutes in the afternoon. Sometimes twenty depending on the time of the month. But fifteen. Let's say this is a sensitive normal time.
Scott BennerDoes this need an extended bolus for you?
Jenny SmithWith only 10 grams of fat, this type of thing doesn't need an extended bolus. Not at all. For take me, I would take all the carbs. I wouldn't cover fat or put it into my system, which I could if I wanted to. I wouldn't put it in there. I would just put the carbs in.
Scott BennerOkay. And that's a thing that you think you'd have success with. So what would your—what do you think the bolus would be? Two units? Are you considering the fat or just not stretching it for the fat?
Jenny SmithI'm just not stretching it for the fat.
Scott BennerOkay. Well, then it's gonna be more like what? 2.8? Something like that? I can't do the math in my head anymore. Trio does it for me.
Scott BennerWell, then just—just put me in the world. You grab the doughnut, How much do you throw in for it? Somebody goes, that's 22 cards. I would put—if I was just out in the world and I was bolusing on my own, I would take two units for it. So I'd be a little bit heavier than my one to 12 calls for. It would be less than two units if it was a one to 12. But I would just say two. The thing on the website says two units up front, point eight five over three hours.
Jenny SmithOh, okay. For the fat, I'm assuming. Because it does always consider the fat free. I can also say that experience for many years on MDI—I would never have covered extra for something like this. With the system I use now, which is Trio, I also would not cover extra mainly because I know that the system is already got my back. Especially with dialed in settings. All of this bolus thing for anything boils down to are your settings in a pretty good place to begin with. And so on other systems, however, I wouldn't have even done it on a basic pump that doesn't have an algorithm in it because, again, nothing is being taken away. I might consider other algorithms and the potential response algorithms that are the adaptive algorithms that do more of a hard set, just pull back, suspend based on what the trend looks like, that maybe you need to consider what ends up happening because it's pulled back, and that then adds in to some potential lingering rise.
Scott BennerYeah. So you make this two unit bolus for these 22 carbs, which seems pretty small, but it's got a lot of sugar. It hits you fast. While you're climbing, the system has pulled back basil. It's not resisting anything there at all. So maybe you do need that point eight five pumped in over the hours afterwards. Correct. And, again, it may not be just because of the fat. It might be because of what your system has actually tried to help you with. I also think, you know, if pre bolus has been pretty well done, then on some of these systems, may actually see some pretty nice containment of your blood sugar. You started my blood sugar at 96, and if I pre bolus right and I eat this—I'm also not one to, like, shove it all down. You might go slowly while you're eating. Yeah.
Jenny SmithIf I'm gonna eat a donut, I'm gonna, like, enjoy the bites of the donut.
Scott BennerI would imagine if you're bolusing for this, you would wanna see, like, a down—like, a diagonal down arrow or a falling blood sugar before you started to eat.
Omnipod and US Med Sponsors
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Cake Donuts vs Glazed
Jenny SmithYeah. I usually say, you know, if you were stable, like, a trend of one or two dots kind of already headed down, each dot on Dexcom at least is a five minute incremental shift. And so you've got some visual of momentum from the insulin already. Right? Kind of that tug of war game that you talk about. It's—the insulin's got a little more tug now. Great. I can put the carbs in because the insulin is definitely showing impact, and I know that these carbs, especially with glaze, they're gonna start to hit.
Scott BennerThe original glazed cake doughnut, Jenny, has 15 grams of fat in it and 40 carbs.
Jenny SmithOh, see, there's where I probably was—think I guessed originally 40 to 50. So the doughnut you gave that was 22 isn't a—isn't a cake doughnut.
Scott BennerNo. It's a regular old just glazed doughnut. This is the the cake doughnut, which I prefer—I prefer a cake doughnut over a regular doughnut. Just to see what that does with Jenny's settings, that turns this into 3.46 up front, and then it wants 1.2 over three hours. It's over four and a half units even for you. And I say even for you because your—your sensitivity is 85 and your—your carb ratio is 12. And that's also a lot of insulin at one time for me. What would that do? Do you think you'd have success with this or do you think you'd struggle with this? Think you'd get low?
Jenny SmithI think I'd have to have it as my first experiment and evaluate. Again, a true experiment is always without an algorithm. It just is because you get the true action of your decision and timing and the true action of insulin that's just solidly there. There's nothing giving and taking. I've grown very much connected to my algorithm. I like it a lot, as do most people. Fills in a lot of holes and takes away a lot of your thoughts later. I expect because my system does a—a pretty darn good job of preventing lows. I think it would try really hard given the load of insulin though being 4.5 units. Right? And depending on what my assumed timing would be, I might actually dip a little bit initially that it maybe it couldn't pull back enough. That one has 15 grams of fat. Right?
Scott BennerYes.
Jenny SmithAnd so I might also expect—I mean, I like fat. I'm not like low fat by any means. So 15 grams is what I'm saying is—15 grams isn't really a concern to me either. But if it did do any pulling back, then the end effect might also be a little bit of a curve up. So I would view it as anything that's new. It's an experiment. And I see how it works.
Marketing and Branding: Dunkin' vs Krispy Kreme
Scott BennerYou know, marketing is a thing because I, for some reason, in my head, thought Krispy Kreme doughnuts were, like, cleaner somehow. And I know now as I'm looking at the ingredients, I'm like, this is ridiculous. Why would I even—why did I think of them as a better alternative than, like, say, Dunkin' Donuts? I think it's just the colors. I actually think the marketing works.
Jenny SmithThat could be—or it looks—the, logo also looks really old school. Right? Krispy Kreme says to me, hey. We're gonna have a doughnut like a gentleman.
Jenny SmithOr your grandma baked it.
Scott BennerRight. And Dunkin Donuts says to me, let's go. We're all gonna die together. Dunkin Donuts is kind of like—it's like plastic doughnuts compared to Krispy Kreme. Because, you know, Dunkin Donuts, it's a very, like, bold. It's pink. It's loud. I think Dunkin' Donuts says to me, like, let's get in this pickup truck, set it on fire, and see how long we can drive it before it blows up. And Krispy Kreme does feel like, oh, my grandma made it for me. It's just the label and every—I mean, I don't even know Krispy Kreme's clearly been around a lot longer, I think, than Dunkin' Donuts. I don't even know.
Filled Donuts: Chocolate Iced Custard (Boston Cream)
Scott BennerAlright. They have filled doughnuts. You wanna do chocolate iced custard, or do you wanna do original glazed cream filled? There's also a New York cheesecake filled doughnut.
Jenny SmithOh my gosh.
Scott BennerLet's do the chocolate iced custard because that's really just Boston cream. Right? Isn't that what that is, basically? Woo. Let's go. Not as much as I thought because you take the cake factor away. Oh, that's interesting.
Jenny SmithHe's filling it with something.
Scott BennerYeah. So it's 37 carbs, 17 sugar, 16 fat. There's more fat than I thought getting away from the cake aspect, but still that's, you know, okay.
Jenny SmithSo it's interesting—and that's why I asked about the original glazed kind of doughnut that you mentioned before in terms of total carbs versus sugars. Most often, I've seen a lot of people doing it, and I think if you don't really know from a pre bowl strategy where to possibly start with a time is I've seen a lot of people having success with taking the total sugars or the added sugars if it is on a label and using that as a default starting pre bolus time.
Scott BennerSay that again for me.
Jenny SmithYeah. I've seen—so this one has 30 some grams of total carb? Total carb, 37. Sugar, 17. 17. Yeah. So it's about half sugar. But what I've seen people doing—again, this is not medical recommendation or anything—disclosure, blah blah blah. I am just saying what I have seen people do and some people have real good success with a starting place. They need to tweak it, but as a starting place taking the total sugars, which are the hit point. Right? And they're using that as a marker of how many minutes do I even need to pre bolus. Let's start with the total sugars as a pre bolus time. So this—seventeen minutes. Right? I mean, you might just round it to fifteen to be easy.
Scott BennerIs there a scientific reasoning behind that?
Jenny SmithI have looked and looked. I don't see a scientific reason. But I have seen people have luck with it, and I have seen commentary on people using that as a strategy. I wanted—you know, more about it just that when you do have a label and you can see, gosh, this is this many grams of carb, but, oh my gosh, 50% of it is added sugars or or the total sugar, you know, kind of added stuff in. I mean, donuts have flour, so that's carbohydrate from natural grain. Right? Processed, but at least it's not added. It's something that came with the flour that they use. Whereas the added is really what you're aiming to see the hit from because it's so fast. And so it's often, like I said, it's often a starting place that I see people using and saying, gosh, I'm just gonna use the added sugars here as a marker. Now that also—deeper level is where's your blood sugar? Where is it heading? Where is it come from? What insulin on board? I mean, there are many other factors to consider too, but it's a starting place.
Scott BennerI can't believe you've never seen that, by the way. I feel like I have, but, you know, as a good podcast host, I had you repeat it so that people could hear it. It's a trick of the trade, Jenny. Hopefully, I explained it well enough.
Scott BennerI think you did. Okay. Hey. Here's the ingredients for this chocolate iced custard filled doughnut. I'll only do this for this one doughnut, then we're gonna go do a couple more doughnuts from Krispy Kreme. Enriched flour, wheat flour, niacin, reduced iron, thiamine, mono nitrate, riboflavin, folic acid, water, palm oil, soybean oil, sugar, yeast, hydrogenated soybean oil, soy flour, leavening, you know, baking soda, salt, mono monoglycerides, weak gluten, soy lecithin, skim milk, cellulose gum, ascorbic acid, calcium propionate to maintain freshness, egg yolk—it says egg yolks, comma, enzymes. In the filling, water, high fructose corn syrup, corn syrup. I like that there's two different corn syrups. Right? Hydrogenated coconut oil, modified food starch, sucrose fatty acid esters, salt, natural and artificial flavor, phosphoric acid, sodium benzenate, polysorbate 60, potassium sorbate to maintain freshness, colored with beta carotene. Icing is sugar, water, cornstarch, cocoa, corn syrup, solids, palm oil, soybean oil, chocolate liquor, soy lecithin, salt enzyme modified soy protein, mono and diglycerides, polysorbate 60, sodium, and something called hexametaphosphate. Enjoy your doughnut. Damn. That is a lot more in that than I thought there was gonna be. What the hell?
Jenny SmithWow. I—yeah. I mean, in doughnuts—like, you've ever looked up, but doughnuts aren't that difficult to honestly make. That's what I thought when I was looking at it. Yeah. Like, it's just a little piece of cake. Right? And the funny thing as you're going through them, I'm thinking like—and you brought it up. Like, they've got not only high fructose corn syrup, which is really corn syrup that they've essentially added some enzymes to, and the fructose in it makes it a little sweeter than regular corn syrup, but they use both high fructose corn syrup and corn syrup. Because clearly, there's something fancy in the recipe that makes it taste the right way.
Fancy Donuts: Oreo Cookies and Cream
Scott BennerSome of that in too. Alright. So I'm gonna do one more, one of their fancier donuts, and I almost did the New York cheesecake one. I was gonna ask if, you know, tomorrow is Valentine's Day whether you celebrate it or not—do they have anything special? Yes. There are Valentine's donuts here. After we do this one, I'll look at one of the Valentine's. I—instead of going to the New York, cream cheese or whatever it was, I went to the Oreo cookies and cream filled donut. And those Oreos really throw on a little punch. This one has 49 carbs, 28 sugars, 20 fat. That's a big jump.
Jenny SmithIt's a loaded donut, man. I wish I could see what these things look like. You have the Internet. I know. I know. There's a way we do this. Yeah. The 49 carbs, 20 fat, four protein. How much sugar? Sugar, 28. Now would you tell somebody to pre boast twenty eight minutes for this? Jenny's like, I might. Look at how much. So 49 grams of total carb? Yeah. And 28 of that is sugar. That's a lot of sugar. That's added sugar. That is more than half of this doughnut is sugar. Do you know how many teaspoons of sugar that is? I gave you the math for this before.
Scott BennerOh, you think I remember that? Stop it. Go ahead. You tell me. I don't know.
Jenny SmithIt's seven teaspoons of sugar. Seven. Measuring teaspoons of sugar. Goddamn. Yep. In one of those donuts. That's just the added sugars. So just as a reference, you said—I mean, you were very surprised, like, twenty eight minute pre bolus. I'm thinking, if there's nothing else in your stomach and you're eating this—you might need the insulin to be running away to grab this when it hits you. Right? Absolutely.
The Oreo Comparison
Scott BennerBy the way, this pushed me—I know this was supposed to be about donuts, but this pushed me to oreo.com because those Oreos really shushed up those donuts. Chocolate sandwich cookie. I'm trying to just find a regular Oreo. Wait. This website is fancy as hell. You ready? Even know who makes—is it Nabisco? Think. Isn't it all like some oil company now or a missile manufacturer or something? A 100%. They're all people that you're like, yeah. You should make my food. That sounds like a great idea.
Scott BennerHonestly, I think—listen. I don't know a lot about a lot, but I think if you look into it, a lot of the big, like, agri companies are just owned by consortiums of finance of money that, you know, I think that the same group that used to own cigarettes or maybe still does. Like, it's possible RJ Reynolds is making your your bread or something like that. But let's say that Jenny gets out of her mind and is gonna eat six Oreo cookies. Jenny, it's all over. Life's gotten sideways. Alright. I go to the store and I'm just gonna sit in my car—Yeah. You're gonna sit and you're gonna eat six Oreo cookies. Now three Oreo cookies has seven grams of fat, so I'm gonna put in 14 grams of fat. Carbohydrate—gives you total carbs 25. So six of them is gonna be 50. Protein? Yeah. You're gonna get two grams of protein.
Jenny SmithWoo hoo. My muscles are saying, thank goodness. Things are coming together now.
Scott BennerThe my muscles are saying thank you. The added sugar for this is 14, but you're having six, so it's 28. The calculator, which by the way, I—you know, the estimator is I don't think even able to take into account the idea of, like, how hard the sugar's gonna hit right away because it's still like, look, for you, it'd be 4.3 upfront, 1.12 over three hours, like a five and a half unit bolus with a ten minute pre bolus. But I want you to talk more about it again from your perspective. You're gonna eat six Oreo cookies. How are you gonna bolus for six Oreo cookies?
Jenny SmithGo for a run after I eat. I'm gonna eat them while I'm running. Would that work? Can you just eat them while you're running with that, like—Oh my god. I'd probably throw up. Like, there's nothing to drink along. Oh god. I can't even imagine doing that. Have you had an Oreo in the last ten years? They're not as good as they used to be. I just wanna say that.
Jenny SmithI probably—the last time I honestly had an Oreo cookie was in college. Probably. Yeah. I mean, I know what an Oreo tastes like. Yes. So you think about how you're gonna bowl this for the 50 carbs for the regular six Oreo cookies. My estimate would be—so it's 50 grams of carb because you said three has 25. Right. And my expectation is that half of that total carb is coming from sugar would be my guess. 28. Right. I think it was. 28. Okay. So I would absolutely—let's say my blood sugar is in target, the unicorn number of 100, nice and level. Let's just say it is. It's not moving. I'm going to give this a minimum of a twenty minute—knowing my response—to a minimum of a twenty minute pre bolus. And if in twenty minutes, I should be seeing already a downward tick just with my knowledge of how insulin works with me in this situation. I should be seeing—I would give this—it's coming down. I might even be hitting 80 before I take my first bite. So again, here is that time frame is an estimated pre bolus time, but I'm really paying close attention to my CGM in a scenario like this where I've been eating Oreos since college where I didn't have a CGM and it was my best guess.
Mega Stuf Oreos and Valentine's Day
Scott BennerDo you think it's a mistake that on the mega stuff Oreos, it's harder to find the nutritional information on the website because I don't think it's a mistake. Aren't they—they're double stuffed. Right? They're calling this one mega stuff. Oh, so they're more than double stuff. It feels—by the way, it feels funny to type in Oreo mega stuff and then nutrition afterwards. It feels like those are two words that don't go together. I'm also curious what the portion size would be because the regular Oreos are three is a single portion.
Scott BennerYeah. I'm finding a bag right now to look at the label—serving size is two cookies on the mega stuff. Total carbs for those two cookies are 25, and total sugars are 17. So because you're getting the same cookie amount. You're just getting more of the cream inside. I mean, I'm calling it cream.
Jenny SmithSugar actually goes up. You get one less cookie, but you get more stuffing. So the carbs remain the same as three regular Oreo cookies. But the total carbs are actually—the total amount of added sugars is slightly more. Yeah. And then if you had six—six of these, you'd have 75 carbs. You'd have seventeen, twenty, 36, 46, 49, 54 sugars. Is that right? Is that 17 times three? Fifty four? And I think I just let people in real time see my—my poor math. I could have just multiplied, but for some reason, that's not how my brain does it. That in this—three and a half. So three, six, nine, ten and a half. It'd be 10 and a half if you had six of them. Yeah.
Jenny SmithSo there's less fat in the double stuff? Must just be all sugar then—the cookies must have the fat because the other ones have more fat in three cookies. That puts your bolus up to about seven and a half, by the way, in case you're wondering. Anyway, let's go back to the Krispy Kreme real quick because Jenny asked about the Valentine's. If they had anything fancy. Well, I mean, though, I think the Oreo one looks—it's fancy. They put extra stuff on it. You know, the funny thing is that when consider—this is where my brain goes in consideration of, like, my intake, which you can take it as it is. If I'm gonna eat 75 grams worth of carb, it's gonna be donut. Yeah. Yeah. It's not gonna be a donut. It's not gonna be cookies. But again, that's me. This is not a you should do this or whatever. It's a—if I want that, I'm going for really good sushi someplace. And I—like want this to be food that I can enjoy.
Scott BennerEvery year Jenny sends me a picture of her plate from a restaurant. She's like, I'm doing it. Like like, look at me—look at me eating. You know what? I take your point about the Valentine. It'll be beyond Valentine's Day, obviously, when people get this. Also, you're reminding me that tomorrow is Valentine's Day. There you go. Lovely for your wife that you remember now. She was gonna get flowers.
Scott BennerI love you chocolate doughnut, teddy bear cookies and cream doughnut, your berry sweet doughnut, and sprinkled with love doughnuts. So they have four—here's why I'm bringing this up because if someone ends up at Krispy Kreme tomorrow or this week, they're gonna go, oh my god. It's Valentine's Day. And there's gonna be one in there. And then it's gonna come home and it's gonna go on your counter. Right? And then you're gonna walk by and there's gonna be a Red Heart donut with a bow on it. They'll be like, mom, I'm gonna have a donut. And then the Red Heart donut has 44 carbs in it and 26 sugars and 18 fat. It's not getting crazy beyond what they're doing with most. I will say they do seem to keep their donuts—they're all pretty similar. The stuffed ones are hitting nutritionally about all the same. One doesn't seem oddly different than the other. The teddy bear is 46 carbs, 28 sugar, nine fat. These are all sort of, like, you know—
Jenny SmithIf I was to pick one, honestly, I don't even know—I don't know what they look like. You said there's like a red heart one. Right? And then the—I'd probably pick the teddy bear one, honestly. Like, if I was gonna pick one just out of cuteness and—but then I'd feel bad eating it if it had a face or something. I'm gonna send it to you so you can see it. Hold on a second. And then they have a a regular—it looks like their glazed donut, but with icing on top and just up with, like, red and sprinkles and stuff. That's 37 and 15. That's interesting. Like so—so their glazed donut with icing on top is 37 carbs, and it really does look like that's all it is. Right? But then if you go to just the glazed donut, I'm interested to see, like, just the glazed donut has 22. So the glazed donut says 22. You put icing on top of it, it takes it up 15 more carbs just for the icing.
Frosting and Unconscious Counting
Scott BennerAnyway, I think that's—partly, I feel like that's some of the value in these conversations actually—I just don't know that our brains do the math real quick when we look at things. Like, oh, donut. It's Valentine's Day. I know I—I think a lot of people unconsciously undercount for things like frosting. Like, it—I know that there's sugar there, but gosh, it can't have 25 extra grams worth of carb in it. Right? Yeah. Especially—you make a good point because if somebody's eating the the glazed doughnut as part of their life with 22 carbs, then you're like, oh, this glazed doughnut has icing. There's no way you're gonna add 15 carbs in your mind to that. I sent you the—the teddy bear so you can see it. I know it's a little—I don't know if it's cute or odd. You like it? Jenny likes it.
Jenny SmithIt's kinda—it is kinda cute. Honestly. Aw. Yeah. Well, you'll eat that cute teddy bear and it'll go inside you and try to kill you from the inside out. That's right. There—you go. I was so cute. You shouldn't have eaten me. Yeah. You—you'll—you'll experience your own bear attack. Not the way you see in the YouTube videos. You're right.
Valentine's Day Traditions and Closing
Scott BennerJenny, thank you for doing Krispy Kreme doughnuts. Thank you. I appreciate it. I'll talk to you soon. And happy Valentine's Day. You too. Is that why you're wearing red? Kinda. Yeah? Yeah. Yeah. I mean, we don't really do anything for Valentine's Day, honestly. I mean, Nathan will usually bring me flowers or something, but honestly, it truly is just like a money making. No. I—I—It's like, you know, it's so—
Scott BennerI expect my wife to apologize to me tomorrow around 03:00. And she'll go, I did not get you anything—she says I didn't get you anything, and you're like, great. Here are your flowers. I got flowers for you. And then she'll say thank you. Actually, Jenny, I think this is a good point to place. I don't think I've ever said this before. I'll just slide this in at the end of the episode. On all occasions, birthday, Valentine's Day, anniversary, those sorts of things. I go out on the morning of, I hand select flowers and come home and arrange them myself. Oh. I think it's a nice little addition. It's like, it's not just "here I bought flowers." It's like I saw these—they look like they were nice together. I put some time into it. She's never once seemed impressed by that, but I think it's a big deal. I think that's lovely. It really is. Don't—don't marry an Irish Catholic girl. They—their—their hearts are buried under ice. That's all. I'm just saying I married an Irish Catholic boy. He knows what—Jenny knows what I mean. Okay. Alright. No shade on the rest of you. I'm sure some of you are very warm and cuddly. Not as cuddly as that donut. Right. On it though. See you guys.
Scott BennerA huge thanks to US Med for sponsoring this episode of the Juice Box podcast. Don't forget, usmed.com/juicebox. This is where we get our diabetes supplies from. You can as well. Use the link or call (888) 721-1514. Use the link or call the number, get your free benefits check so that you can start getting your diabetes supplies the way we do from US Med. Today's episode is also sponsored by Omnipod. Check out the Omnipod five now with my link, omnipod.com/juicebox. You may be eligible for a free starter kit, a free Omnipod five starter kit at my link. Go check it out. Omnipod.com/juicebox. Terms and conditions apply. Full terms and conditions can be found at omnipod.com/juicebox. Okay. Well, here we are at the end of the episode. You'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? Maybe 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? You 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. Tag me. I'll say hi. My diabetes pro tip series is about cutting through the clutter of diabetes management to give you the straightforward practical insights that truly make a difference. This series is all about mastering the fundamentals, whether it's the basics of insulin, dosing adjustments, or everyday management strategies that will empower you to take control. I'm joined by Jenny Smith, who is a diabetes educator with over thirty five years of personal experience, and we break down complex concepts into simple, actionable tips. The diabetes pro tip series runs between episode one thousand and one thousand twenty five in your podcast player, or you can listen to it at juiceboxpodcast.com by going up into the menu. Have a podcast? Want it to sound fantastic? Wrongwayrecording.com.
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