#1716 Bolus 4 - Christmas
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Jenny and Scott talk about how to bolus for Christmas snacks.
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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.
Scott Benner (0:00) Hello, friends. (0:01) Welcome to the Juice Box podcast. (0:03) Happy holidays to everyone juggling carbs, cookies, and the chaos of this season. (0:20) In every episode of bolus four, Jenny Smith and I are gonna take a few minutes to talk through how to bolus for a single item of food. (0:28) Jenny and I are gonna follow a little bit of a road map called meal bolt.
Scott Benner (0:33) Measure the meal, evaluate yourself, add the base units, layer a correction, build the bolus shape, offset the timing, look at the CGM, tweak for next time. (0:44) Having said that, these episodes are gonna be very conversational and not incredibly technical. (0:50) We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. (0:57) So while you might not hear us say every letter of Miele Bolt in every episode, we will be thinking about it while we're talking. (1:04) If you wanna learn more, go to juiceboxpodcast.com/meal-bolt.
Scott Benner (1:10) But for now, we'll find out how to bowl us for today's subject. (1:16) While you're listening, please remember that nothing you hear on the Juice Box podcast should be considered advice, medical or otherwise. (1:24) Always consult a physician before making any changes to your health care plan or becoming bold with insulin. (1:36) This episode of the juice box podcast is sponsored by the Kontoor Next Gen blood glucose meter. (1:42) Learn more and get started today at kontoornext.com/juicebox.
Scott Benner (1:48) Today's episode is also sponsored by Medtronic Diabetes, who is making life with diabetes easier with the MiniMed seven eighty g system and their new sensor options, which include the instinct sensor made by Abbott. (2:03) Would you like to unleash the full potential of the MiniMed seven eighty g system? (2:07) You can do that at my link, medtronicdiabetes.com/juicebox. (2:12) Jennifer, Christmas is coming. (2:14) The goose is getting fat.
Scott Benner (2:15) Pleased to put a penny in the old man's hat. (2:17) We are gonna talk today on bolus four.
Jenny Smith (2:20) Where's he gonna get his penny from?
Scott Benner (2:21) I don't know.
Jenny Smith (2:22) They don't make pennies anymore.
Scott Benner (2:23) Oh, that's right. (2:24) They stopped making pennies. (2:25) I gotta change that whole thing then. (2:39) You remember that old news story about the guy who had his Bitcoin key on a computer and the computer got thrown away and he spent, like, he spent his entire life going through a dump piece by piece looking for the hard drive?
Jenny Smith (2:50) It's a
Scott Benner (2:50) true story.
Jenny Smith (2:50) I have never heard that.
Scott Benner (2:51) Look it up. (2:52) It'll make you, wanna jump out a window. (2:53) He was wealthy on the hard drive. (2:55) Couldn't remember Sure. (2:56) The He was.
Scott Benner (2:58) Can you imagine? (2:59) Anyway, I, went out and talked to people
Jenny Smith (3:02) You always do.
Scott Benner (3:03) And they eat some funky stuff at Christmas I didn't know about. (3:07) I'm starting strong here. (3:08) We're gonna do a little list like we did at Thanksgiving. (3:10) So first of all, basic stuff, turkey, stuffing, potatoes. (3:14) If you're doing that stuff on Christmas, just go find the bowls for Thanksgiving episode.
Scott Benner (3:19) It'll cover that. (3:20) Today, Jenny and I are gonna talk about the little things sitting around the house at Christmas. (3:24) Do you know what puppy chow is by any chance?
Jenny Smith (3:26) I do.
Scott Benner (3:27) Do you really?
Jenny Smith (3:28) It's all sugar.
Scott Benner (3:28) Somebody had to tell me what it was.
Jenny Smith (3:30) You've never heard of puppy chow?
Scott Benner (3:31) I had no idea. (3:32) Really? (3:33) Also, apparently, some people call it muddy buddies.
Jenny Smith (3:36) Yeah. (3:36) I was gonna ask if you knew it by another name compared to
Scott Benner (3:40) in my life. (3:41) Like, just looking at this, I was like, oh, what is I must sound like such a healthy eater, but now I just eat different junk when I eat junk.
Jenny Smith (3:47) No. (3:47) It's really just sugar on top of carbohydrates on top of it's essentially you start with, like usually, it's Crispix cereal.
Scott Benner (3:57) Okay.
Jenny Smith (3:59) And then there's peanut butter and chocolate, and then you roll it in powdered sugar, essentially.
Scott Benner (4:07) I'm looking at it right now. (4:09) Cup of semi sweet chocolate chips, a half a cup of peanut butter, nine cups of crispy rice cereal squares, and a cup and a half of confectioner's sugar.
Jenny Smith (4:17) See, I had all the ingredients.
Scott Benner (4:19) Jenny's like, I've heard this. (4:21) Well, you're from the Midwest. (4:22) There's no way this didn't exist in somebody's home that you know about.
Jenny Smith (4:25) A 100%. (4:26) It was on, I would say, most tables at Christmas time. (4:33) Just like Cheez Whiz and Ritz crackers.
Scott Benner (4:37) My Which I don't
Jenny Smith (4:37) know why Cheez Ritz. (4:39) Right? (4:40) I mean, we got all the good cheese here
Scott Benner (4:42) in Wisconsin. (4:43) Cheese?
Jenny Smith (4:44) And it was like although my mom always made her really good do you know what summer sausage is?
Scott Benner (4:50) I only know because my brother lives in Wisconsin.
Jenny Smith (4:52) That's right. (4:53) Yeah. (4:53) Yeah. (4:53) So summer sausage and sliced cheese and various types
Scott Benner (4:57) Mhmm.
Jenny Smith (4:58) Of crackers.
Scott Benner (4:59) My I I I hope not to throw her under the bus here. (5:01) My sister-in-law, the first time she visited here at Christmas time, she came from your part of the country. (5:06) She brought with her something that she was calling caramel corn, but it wasn't real popcorn with caramel over top of it. (5:13) It was that
Jenny Smith (5:14) The puffed.
Scott Benner (5:15) Yeah. (5:15) The puffed popcorn, and she brought so much of it. (5:19) And she was so by the way, I wanna say something here, I think this is kind of important here. (5:22) She was so proud of it. (5:23) It was a thing that she had done with her mom growing up.
Scott Benner (5:26) Mhmm. (5:27) And it was a real, like, Christmas tradition for her. (5:29) And she brought it in a bag and, like and I looked at it, I thought, we're all gonna die if we eat that. (5:34) And but it was just sugar melted through Styrofoam is what it looked like to me.
Jenny Smith (5:40) Pretty much.
Scott Benner (5:40) Yeah. (5:41) Yeah. (5:41) Okay. (5:42) Alright. (5:42) If you break down puppy chow, you're gonna get 21 grams of fiber, 302 grams doing fiber?
Scott Benner (5:49) For the whole concoction. (5:51) Cup of semi sweet chocolate, half a cup of peanut butter, nine cups of crispy rice, cup and a half of confectioner's sugar. (5:57) Right? (5:57) But in this whole thing, just in case you lost your mind and ate all the puppy gel by yourself, you'd get 21 grams of fiber, 302 grams of sugar, a 115 grams of fat, and 56 grams of protein. (6:09) If you cut it up into 16 bars, a bar would be 32 carbs, 1.3 fibers, 19 sugars, 30.9 net carbs, 7.2 grams of fat, and 3.5 grams of protein.
Scott Benner (6:25) That would be in 16 bars.
Jenny Smith (6:27) Now let me tell you Mhmm. (6:29) That would at least be measurable.
Scott Benner (6:33) But that's not because it's all, like, pickpicks. (6:35) Right?
Jenny Smith (6:35) Not a bar.
Scott Benner (6:36) Yeah. (6:36) Yeah. (6:36) Yeah.
Jenny Smith (6:37) It's kind of like popcorn in a bowl.
Scott Benner (6:41) But it's loose. (6:41) Right?
Jenny Smith (6:42) It's loose.
Scott Benner (6:43) Yeah. (6:43) I guess what people are asking because this popped up a number of times, like, am I bolusing for this?
Jenny Smith (6:48) My expectation would be that a bar how many you said 18 or 16?
Scott Benner (6:54) I said you could 16 bars? (6:55) You could cut this concoction into 16 or 24. (6:58) If you cut it into 24 bars, it would be 21 carbs total for a bar. (7:03) But how do you I wonder if it can
Jenny Smith (7:05) Well, that's what I'm looking at, like, portion 16 bars. (7:11) My expectation is that it would be, like, a third of a cup portion. (7:17) So if you're trying to envision a scoop or a handful out of a bowl, you could say probably whatever fits in the palm of a woman size adult hand would be approximate to what you'd get in one of these bars.
Scott Benner (7:36) I'm trying to see if the Internet can do this. (7:38) Oh. (7:38) I mean, they they
Jenny Smith (7:40) The other way to break it down would be if the Internet can take it
Scott Benner (7:44) Well, I wanna know one piece. (7:46) Portion. (7:47) I want piece. (7:48) I wanna know, like because we all know, like, a Skittle is this, this is that. (7:51) Like, if you had a puppy chow.
Scott Benner (7:54) Right?
Jenny Smith (7:55) Hi, Graham. (7:56) Is that that puppy chow is more than a Skittle?
Scott Benner (7:59) Because brands differ, the only way to do this is by estimating how many squares are in a cup. (8:04) Most crispy rice cereal, like Rice Chex, have 30 or 40 pieces per cup. (8:08) We're gonna get this. (8:09) Typical labeled for crispy rice squares, one cup, a 100 calories, 23 carbs, three sugar, two protein. (8:16) So one cereal square should be point six to point eight carbs.
Scott Benner (8:23) And okay. (8:24) Okay. (8:25) So then put the chocolate, sugar, and peanut butter on a piece and estimate carbs again. (8:42) Maybe we can get close here.
Jenny Smith (8:44) Or just don't eat it.
Scott Benner (8:48) So, Jenny, the other I got feedback the other day. (8:51) Somebody said, hey. (8:52) Can you, do a bolus for something healthy? (8:54) And and I said, hey. (8:56) I just asked people what they want to know how to bolus for.
Scott Benner (8:59) No one asked for a rib and a baked potato. (9:02) I gave it to ChatGPT this time. (9:05) Each coated cereal square is about 1.4 to 1.9 carbs.
Jenny Smith (9:09) So I would have guessed two or three.
Scott Benner (9:11) Okay. (9:11) So there you go. (9:12) Two or three carbs, but
Jenny Smith (9:14) Per piece.
Scott Benner (9:15) It's gonna hit like a truck, right, with that powdered sugar.
Jenny Smith (9:18) It is. (9:18) Yeah. (9:19) Yeah. (9:20) Even though there are fat and protein parts to it Mhmm. (9:27) Absolutely.
Jenny Smith (9:29) You need to be falling before you start to eat this.
Scott Benner (9:33) Jenny's like, you're 90. (9:34) You bolus. (9:35) You'll hear three beeps. (9:37) Your Dexcom is screaming in pain. (9:39) Have some puppy chow.
Scott Benner (9:40) Everything will be fine.
Jenny Smith (9:43) Well, the other back end of this is the fat and the protein or more the fat.
Scott Benner (9:48) It is gonna hit you again. (9:49) Right?
Jenny Smith (9:49) It'll hit you later.
Scott Benner (9:51) Yeah. (9:51) So it's gonna be boom, big pop up, and you're probably not gonna get ahead of it unless you're pre bolus the hell out of it. (9:58) And then you know what ends up happening. (10:01) And then you see a big number, put insulin on it, and then you end up riding two fifty for four hours afterwards. (10:06) That is what probably happens with this thing.
Scott Benner (10:08) Right?
Jenny Smith (10:08) Yeah.
Scott Benner (10:09) Yeah. (10:09) Alright, guys. (10:10) So look. (10:12) You can all of you. (10:13) By the way, you don't need me and Jenny.
Scott Benner (10:14) Chat GPT. (10:15) I just you know, Gemini, I don't care which one you use. (10:18) I've been messing with Gemini a little bit lately. (10:20) I think Chat GPT knows. (10:22) I think it knows I'm cheating on it.
Jenny Smith (10:24) I've never clicked on the Gemini. (10:26) I know it sits on my Chrome corner. (10:28) It looks at me.
Scott Benner (10:29) They just did a nice update. (10:31) It's coming along. (10:32) Alright. (10:33) Let's see what's next. (10:35) Homemade chocolate fudge.
Scott Benner (10:37) Yeah.
Jenny Smith (10:39) Oh.
Scott Benner (10:40) I got it here as, granulated sugar, cocoa powder, milk, butter, vanilla extract, salt, calories for a one inch square piece, 70 to a 100, fat for that same piece, two to four, carbs fourteen fourteen, sugar 13, protein one.
Jenny Smith (10:56) Is it like a one inch by one inch square?
Scott Benner (11:00) Yeah. (11:00) Mhmm. (11:01) Oh my god.
Jenny Smith (11:02) Yeah. (11:02) It's packed.
Scott Benner (11:04) Oh, I love fudge. (11:05) I do wanna be honest if it's refrigerated. (11:08) You know what I mean? (11:09) Like, just wanna
Jenny Smith (11:10) I prefer my mom always made fudge. (11:13) It was the thing that she and my dad made together Mhmm. (11:18) In the days before Christmas.
Scott Benner (11:21) Yep.
Jenny Smith (11:22) And I it's a great childhood memory. (11:25) My favorite was always her peanut butter fudge.
Scott Benner (11:28) My my mother-in-law makes it with fluff or something in it too, like, you know, the fluff and
Jenny Smith (11:34) butter The marshmallow.
Scott Benner (11:35) The marshmallow stuff. (11:36) Yeah. (11:36) Yeah. (11:36) And I gotta tell you, it's like crack. (11:39) And then she'll bring it.
Scott Benner (11:40) She'll be like, I made fudge. (11:41) And I'm like, don't leave that here.
Jenny Smith (11:43) I wonder does she make it chocolate?
Scott Benner (11:47) Yes.
Jenny Smith (11:49) Oh, okay. (11:50) Because I wonder if what she was trying to make was my mom makes something similar. (11:56) It's called divinity. (11:57) Divinity is a really difficult recipe to make because it takes temperature and timing to get it to fluff the right way. (12:06) But it's white just like a marshmallow.
Scott Benner (12:09) Oh, I don't
Jenny Smith (12:09) know And you mix in, like, chopped walnuts or chopped pecans.
Scott Benner (12:14) Oh, I do know that. (12:15) I know I've never had
Jenny Smith (12:16) it. (12:16) I say it is delicious.
Scott Benner (12:18) Mhmm. (12:19) But it's sugar.
Jenny Smith (12:19) But it's all sugar.
Scott Benner (12:21) Does this sound right? (12:22) Granulated sugar, light corn syrup. (12:24) We'll get back to the fudge. (12:25) Water, two large egg whites, vanilla, chopped pecans
Jenny Smith (12:28) Yep.
Scott Benner (12:29) A pinch of salt. (12:30) Yeah. (12:30) Cook the syrup, bring it to a hard boil, a hard ball stage. (12:34) Oh, this is like you're making candy.
Jenny Smith (12:36) It is. (12:37) Yeah. (12:37) Your mom And my mom had it down. (12:39) It was her grandmother's recipe.
Scott Benner (12:42) Okay.
Jenny Smith (12:43) And they always made it.
Scott Benner (12:44) Alright. (12:44) You wanna do it for the people and then we'll go back to the fudge? (12:47) Sure. (12:47) I have an old fashioned divinity recipe right here in front of me. (12:51) Let's see if you people are out there.
Jenny Smith (12:53) You wanna fix a low blood sugar.
Scott Benner (12:55) That'll take care of it.
Jenny Smith (12:56) Take care of the divinity.
Scott Benner (12:57) Alright. (12:58) Where is this at? (12:58) I these websites. (13:00) Okay. (13:01) There's not a lot in it, but it's all sugar.
Scott Benner (13:06) There's not much else in it, I guess, but sugar. (13:10) Okay. (13:11) So let me go back to my little thing here. (13:14) Break down. (13:16) Does the cooking of the sugar change it?
Jenny Smith (13:20) It does. (13:20) So it's not if you've done it right, it is no longer granular.
Scott Benner (13:25) Right. (13:26) It's it's like
Jenny Smith (13:26) It's like a marshmallow texture.
Scott Benner (13:28) Okay.
Jenny Smith (13:29) Mhmm. (13:29) It's not pulley No? (13:31) Like a marshmallow, but it's got that squish consistence consistency when you actually bite into it. (13:41) It's it's like fluff.
Scott Benner (13:43) Mhmm.
Jenny Smith (13:43) It's great.
Scott Benner (13:45) So I gave it I gave it that recipe that I just told you, two and a half cups granulated sugar, corn syrup. (13:52) Just in case you're wondering on the ingredients, two and a half cups of granulated sugar, wow, has 500 grams of carbs in it.
Jenny Smith (14:00) Mhmm. (14:00) Corn syrup.
Scott Benner (14:02) Corn syrup is a 100 this it's only a half a cup of corn syrup, a 120 grams of carbs. (14:08) Then the egg whites, the pecan, it is just corn syrup and sugar. (14:12) Wow. (14:12) That's good. (14:12) So it's about how it's cooked.
Scott Benner (14:14) Estimate per piece, if you make 24 pieces with this concoction, you're getting if you make wow. (14:21) If you make 24 pieces per piece, a 137 calories.
Jenny Smith (14:26) And most, it's all sugar.
Scott Benner (14:28) 26 and a half grams of carbs Mhmm. (14:31) Fat 3.3 protein under one. (14:34) You're bolusing like you're bolusing for the sugar bowl, really.
Jenny Smith (14:37) A 100%.
Scott Benner (14:38) Yeah.
Jenny Smith (14:38) Yes.
Scott Benner (14:39) All upfront, real like
Jenny Smith (14:41) Like, at Christmas time, I would wish for low blood sugars.
Scott Benner (14:46) Look at you. (14:47) Look at you being human on this on this thing. (14:51) I mean, if we look at the fudge recipe, are we just gonna see the same thing? (14:55) Is it just gonna be sugar, quick hit, and, you know, some fat on the end? (15:01) Contournext.com/juicebox.
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Jenny Smith (17:18) Fudge is mostly just sugar. (17:21) It does have a little bit more fat, but in general, yeah, it's a it's a quick hit.
Scott Benner (17:28) Yeah. (17:28) So everything on this list so far is pre bolus ahead of time, try to get your blood sugar moving in the right direction before you tax the insulin with this food.
Jenny Smith (17:39) Or like we talked about for Thanksgiving
Scott Benner (17:42) Mhmm.
Jenny Smith (17:43) It's the fact that you may also have a heavier meal or something else along with it like the cheese and crackers Mhmm. (17:53) Or a charcuterie board or something.
Scott Benner (17:56) I had a by the way, a French person yelled at me the other day for how we said that.
Jenny Smith (18:00) Well Don't worry.
Scott Benner (18:01) She's less
Jenny Smith (18:01) than I don't speak French.
Scott Benner (18:02) Yeah. (18:03) We're we're way off apparently.
Jenny Smith (18:04) How did she say the
Scott Benner (18:05) say it? (18:05) Remember she's French. (18:06) I can't I can't estimate
Jenny Smith (18:07) the question. (18:08) Ask Google Translate to say it for you.
Scott Benner (18:11) I'm just saying I don't think it's charcuterie is what I'm getting at. (18:13) Sure. (18:16) The fudge, I've got three quarters of a cup of butter, two and a half cups of granulated sugar, two thirds of a cup of evaporated milk, a little salt. (18:26) Estimated total for this. (18:28) Wow.
Scott Benner (18:28) It's a lot for the whole thing. (18:30) Cut it into servings. (18:33) You guys could be doing this at home though, and I think you should be to be perfectly honest. (18:37) Like Mhmm. (18:38) I mean, think about for all the years that Ardent's had diabetes, and I've been around people with type one, and they're out there with a scale and they're measuring and some scales are, like, giving them in for you just take the recipe, copy it, drop it into any, you know, any one of these things, like Gemini or Chachy Peter or whatever, and just say, this down for nutrition for me.
Scott Benner (18:58) And woo, comes right back. (19:00) Like, you know, and it really should help you. (19:03) I was having a conversation with a person in the medical field the other day who's not particularly diabetes related, but adjacent to it. (19:12) And they said, you know, from their perspective, the biggest problem they think people with diabetes end up having is they don't count their carbs correctly. (19:20) And I think what that person was saying was they don't use the right amount of insulin.
Scott Benner (19:25) That was the kind of the roundabout way of like it was interesting because from their perspective, it just looked like, oh, if they counted their carbs better, they'd be okay. (19:33) Obviously, that ignores a lot of things. (19:35) But it was a a slightly medical, still layman's view of the situation. (19:42) But all these foods point this out exactly. (19:44) Like, where people are probably going wrong is they're probably just misestimating what it is they're taking in if they're lucky enough
Jenny Smith (19:51) that they're setting. (19:52) To not enough insulin.
Scott Benner (19:54) Yeah. (19:54) And you're just there. (19:55) Fudge poured in eight by eight inch pan gives you sixty four one inch squares. (20:01) Eight wow. (20:02) Eight grams of carbs for the one inch square, 2.3 fat negative
Jenny Smith (20:08) bad compared to the divinity.
Scott Benner (20:10) No. (20:11) Not at all. (20:13) The calories 53. (20:14) 53 for a little one by one.
Jenny Smith (20:16) It's like an apple.
Scott Benner (20:17) Really? (20:18) Is that how many calories in an apple?
Jenny Smith (20:20) Most fruit is about 50 ish calories per portion.
Scott Benner (20:24) No kidding. (20:25) Let us learn and stuff. (20:27) What's next?
Jenny Smith (20:28) I like this list, by the way.
Scott Benner (20:30) This list is just like this list is meant to kill you. (20:33) Gingerbread cookies. (20:35) Oh. (20:36) Flour, molasses, brown sugar, butter, eggs, spices, baking soda. (20:42) Let's see what do we get out of this.
Scott Benner (20:44) It looks like one medium cookie, uniced, 160 calories, six grams of fat, 27 carbs, 15 sugar, two protein.
Jenny Smith (20:54) And what I will say while gingerbread cookies were the note here, a cookie is a cookie is a cookie.
Scott Benner (21:01) It all kinda hits the same.
Jenny Smith (21:03) In terms of portion, I'm not talking about the cookie that could serve six people.
Scott Benner (21:09) Yeah. (21:09) Yeah. (21:09) Yeah. (21:09) Sure.
Jenny Smith (21:10) Right? (21:10) Your typical gingerbread size cookie or for, again, a a quick eyeball, it's about the size of the just the palm of your hand.
Scott Benner (21:20) Okay.
Jenny Smith (21:21) Usually about 25 to 30 grams of carb.
Scott Benner (21:24) I'm looking at this, and y'all just don't make a chocolate chip cookie at Christmas and a and a and a butter cookie and you're done? (21:30) There's more than that? (21:31) That's all we do. (21:32) Little butter cookie. (21:32) And by the way, we throw them away by the end.
Scott Benner (21:34) We bake these cookies like there's more people living in here than there are. (21:39) And, like, two or three of us aren't on a GLP medication. (21:41) And then, like, there's, like, a big thing of cookies. (21:43) And then, you know, a week later, everybody's like, cookies and then we throw them out. (21:47) How much of eating do you think is that?
Scott Benner (21:50) Is about the well, this is what I do. (21:52) This is how I remember it. (21:54) You know what mean?
Jenny Smith (21:55) That's a good question.
Scott Benner (21:56) Yeah. (21:56) You eat the way you were taught to eat.
Jenny Smith (21:59) To some degree. (22:00) I mean, I have definitely adjusted things, especially with the education I have and the information I have at hand. (22:10) But I learned to eat a balanced plate to begin with.
Scott Benner (22:14) Yeah. (22:15) So I just there are just times where I realized that I'm doing things because that's what we do. (22:23) Mhmm. (22:23) And I hate that because as far back as when I wrote a book, I put the pot roast story in my book. (22:28) Right?
Scott Benner (22:29) Like, you know the pot roast story?
Jenny Smith (22:31) I don't. (22:31) I've never read your book.
Scott Benner (22:33) Jenny, did I not give you a copy of the book? (22:35) That's not No.
Jenny Smith (22:36) I've never I've never would read it if I had it.
Scott Benner (22:40) No. (22:40) You wouldn't. (22:40) Don't lie to me.
Jenny Smith (22:41) Listen. (22:41) I would. (22:41) Alright. (22:42) I like reading.
Scott Benner (22:43) A lady and her and her daughter, her young daughter, are making a pot roast. (22:47) The woman pulls the pot roast out of the refrigerator. (22:50) She cuts both ends off of it, puts it in the pan, and sticks it in the oven. (22:54) The girl goes, why'd you cut the ends off the pot roast? (22:57) And the mother, without hesitating, says to the little girl, well, that's how my mom makes it.
Scott Benner (23:02) Mhmm. (23:02) So you're gonna have to ask grandma. (23:04) So the little girl does. (23:05) The next time she sees her grandmother, she says, how come you cut the ends off the pot roast? (23:09) And the woman says, I don't know.
Scott Benner (23:11) That's how my mom made it. (23:13) Next time we're at the home, ask great grandma. (23:15) So they get through the home. (23:17) Great grandma's a thousand years old, Methuselah, you know, and the the little girl goes, you know, tells her the whole story about the pot roast and everything. (23:24) And the old lady just thinks and thinks and thinks.
Scott Benner (23:26) She goes, oh, I know. (23:27) I had a very short pan.
Jenny Smith (23:29) Mhmm.
Scott Benner (23:30) And I just think that a lot of things happen for those reasons.
Jenny Smith (23:33) 100%. (23:33) Yeah. (23:34) There's not a true cooking strategy or reason that the end pieces were bad and you didn't wanna eat them. (23:43) My thought was the pan wasn't big enough Yeah. (23:46) So they just cut it off.
Scott Benner (23:47) And generationally, you end up doing something over and over and over again for no good reason. (23:52) Like making divinity, for an example. (23:56) Eggnog, Jenny. (23:57) Egg yolks by the way, I've known Jenny so long now. (24:01) There's no way in hell you would drink eggnog.
Scott Benner (24:03) Right?
Jenny Smith (24:04) I don't I have had eggnog.
Scott Benner (24:06) Uh-huh. (24:07) Was it I do not prefer it. (24:08) No. (24:08) Okay. (24:09) Alright.
Scott Benner (24:09) I think there's something about the consistency of it you wouldn't like. (24:12) Granulated sugar, heavy cream, whole milk, heavy cream and whole milk, and nutmeg, vanilla extract, alcohol is optional. (24:19) Calories for a cup, 250. (24:21) 15 grams of fat, 20 carbs, 19 sugar, protein nine. (24:26) Is that the eggs?
Jenny Smith (24:27) It's the eggs.
Scott Benner (24:28) Okay.
Jenny Smith (24:28) Well and it's made with milk.
Scott Benner (24:30) Okay.
Jenny Smith (24:30) So that has eggs.
Scott Benner (24:31) How do I bowls for eggnog?
Jenny Smith (24:34) It's a good question. (24:35) How much fat is in there?
Scott Benner (24:37) Fat, fifteen fifteen.
Jenny Smith (24:39) That's pretty high fat.
Scott Benner (24:40) In liquid.
Jenny Smith (24:41) Fairly high protein.
Scott Benner (24:43) Like drinking gravy. (24:45) That makes any wretch.
Jenny Smith (24:47) So gross. (24:48) It's like wet bread. (24:49) Do you know how many people
Scott Benner (24:51) Oh, wet bread to you after the Thanksgiving bowl of were store?
Jenny Smith (24:56) I hope you enjoyed your Thanksgiving even if you didn't have wet bread. (25:01) Like, thank you. (25:03) I did not make wet bread.
Scott Benner (25:04) I think we have struck an amazing balance where you sometimes say insulting things about food people like, and yet they don't or they aren't insulted. (25:12) And we have such a nice thing going on with the people listening. (25:14) So I don't know
Jenny Smith (25:15) how Because I say you like what you like. (25:18) And we just want you to know how to navigate it.
Scott Benner (25:21) That's all. (25:21) But Jenny's not gonna pretend she would have gravy in a in a lifetime.
Jenny Smith (25:24) No.
Scott Benner (25:25) I don't know how do we bowl this for it's a lot of carbs and a lot of sugar and a lot of fat all at the same time. (25:30) So
Jenny Smith (25:31) And it's liquid.
Scott Benner (25:32) Yes. (25:32) It's gonna hit pretty fast. (25:33) Right?
Jenny Smith (25:34) And liquids usually hit a little faster in terms of the carbs.
Scott Benner (25:38) Mhmm.
Jenny Smith (25:41) It's a good question. (25:43) I would say you still need a pre bolus for it. (25:48) Mhmm. (25:49) But then in the aftermath, you really need to pay attention for the fat and the protein hit.
Scott Benner (25:54) Yeah.
Jenny Smith (25:56) It's almost like the puppy chow. (25:58) Not quite as fast.
Scott Benner (26:00) You think it'll be longer tail?
Jenny Smith (26:02) I would expect it might be a longer tail.
Scott Benner (26:05) Also, you're not gonna just dab eggnog. (26:07) Right? (26:08) And does the boo if you put booze in it, would that change it?
Jenny Smith (26:11) A shot? (26:12) I mean, maybe a cup a capful.
Scott Benner (26:14) It's not gonna be a big change to that.
Jenny Smith (26:17) Okay. (26:17) Gonna be major. (26:19) But, yeah, I'd expect a pre bolus and then to pay attention to the aftermath.
Scott Benner (26:26) Okay. (26:27) Okay. (26:27) Fruit cake. (26:29) I'm I forget what's in it. (26:30) Butter, eggs, but it's cake with, fruit and rum and brandy, etcetera.
Scott Benner (26:35) 325 calories to slice 10 grams of fat, 56 carbs, 32 sugar, five protein. (26:42) That's gonna hit you like a truck. (26:43) You might wanna bowl us yesterday for that.
Jenny Smith (26:46) Well, and what's in it besides the carbs from the bready part? (26:52) But you've got candied fruit.
Scott Benner (26:54) Yeah. (26:54) And dark brown sugar or molasses.
Jenny Smith (26:57) Right.
Scott Benner (26:57) Yeah. (26:58) I put molasses on pumpkin pie.
Jenny Smith (27:01) Oh, really?
Scott Benner (27:02) Yeah. (27:03) It's like my my grandmother was Pennsylvania Dutch, and she would always put karo syrup or molasses over pumpkin pie. (27:08) And I can't Interesting. (27:09) I can't eat it without, like, a tablespoon of it over top of it.
Jenny Smith (27:13) Wow.
Scott Benner (27:13) Yeah. (27:14) I made my own pies at Thanksgiving. (27:15) They were awesome in case you're wondering. (27:18) It's really more about the
Jenny Smith (27:19) They were.
Scott Benner (27:19) It's more about the pie crust.
Jenny Smith (27:21) Oh, I like crust.
Scott Benner (27:22) Yeah. (27:23) Who doesn't love that? (27:24) Alright. (27:25) Anyway, you guys also asked about potato latkes.
Jenny Smith (27:29) Oh.
Scott Benner (27:30) This is interesting because there's matzo meal. (27:34) Matzo's hard to bolus for. (27:36) Like, real matzo, it's tough. (27:38) I have some experience with, like, real, like, traditional matzo.
Jenny Smith (27:42) Yeah.
Scott Benner (27:42) It's so good. (27:43) But it hits your stomach like a lead brick after it's in there. (27:47) Like, it's crazy. (27:48) But, man, is it good while you're eating it?
Jenny Smith (27:49) And are we talking about latkes that are fried?
Scott Benner (27:53) Russet potatoes, shredded onions, grated eggs, binders, matzo meal, flour or potato starch, salt, pepper, high heat oil for frying.
Jenny Smith (28:02) Okay.
Scott Benner (28:03) Yeah. (28:03) Fat, four to six, carbs, 12, sugar, one. (28:06) But this is the ingredients, not the frying. (28:08) It doesn't it doesn't include the frying. (28:11) How much oil does something pick up when you fry it?
Jenny Smith (28:14) That's a great question.
Scott Benner (28:15) Oh, yeah. (28:16) I wonder if we can figure that out, actually.
Jenny Smith (28:18) I would expect it picks up at least a tablespoon. (28:23) Let's say the portion is the size of the palm of your hand. (28:27) Mhmm. (28:28) And a tablespoon of oil is around 10 grams of fat.
Scott Benner (28:33) Yeah. (28:33) Are we doing that thing together this year? (28:35) Because if we are, you're gonna need to know this. (28:37) Or you're not sure if you're coming yet?
Jenny Smith (28:39) I'm not sure yet.
Scott Benner (28:40) Oh, okay.
Jenny Smith (28:40) I will know by the end of the day today.
Scott Benner (28:43) Really? (28:43) Oh. (28:45) Let's say this. (28:46) If you come, then you and I will do a bolus for for that. (28:51) And I don't think it's gonna get a ton of downloads, but I do think people would find it incredibly interesting because the foods are they are challenging.
Scott Benner (28:59) Let's see. (28:59) Frying is the primary contributor to fat content in latkes. (29:03) The raw potato, blah blah blah. (29:04) Therefore, frying typically adds three to eight grams of fat per medium. (29:09) Okay.
Scott Benner (29:10) So that means that the concoction as made has four to six grams of fat in it, but as cooked, more like eight. (29:22) So it does picks up a couple more grams of fat. (29:24) If you were to bake them, you'd have about two grams, fewer. (29:29) But oh, hot oil sears the outside immediately creating a crust to prevent the oil from soaking in the center at a temperature.
Jenny Smith (29:36) It doesn't
Scott Benner (29:36) so ak in. (29:37) This is interesting. (29:38) So if you're deep frying it at the correct temperature, the oil three fifty to three seventy five, because it sears, it stops some of the oil from coming in. (29:46) But if you use if your oil's too cool, then the potato will actually absorb more and you'll end up with much more fat in it. (29:54) So it's a lot about the you have to get the cooking process right too.
Scott Benner (29:57) That's interesting. (29:58) Okay.
Jenny Smith (29:59) It was wonder I think I've told you before in college, one of my favorite classes
Scott Benner (30:06) Mhmm.
Jenny Smith (30:06) Was food science, and it really was all food chemistry.
Scott Benner (30:10) Yeah.
Jenny Smith (30:10) It was the reasoning between temperatures and adding certain ingredients at certain times. (30:16) It was very interesting.
Scott Benner (30:17) There's a lot of little things. (30:18) I love a poached egg, Jenny. (30:20) And, you know, if you put a splash of white vinegar in the water, it helps the eggs stay together when you poach the eggs. (30:26) That's a thing somebody Yeah. (30:27) Yeah.
Scott Benner (30:28) Somebody told me that one time and I was like, oh, and it changes everything because they come out so nice and uniformed and it's there's a lot of stuff you would know. (30:34) Let's do a chocolate babka before we do the last thing. (30:38) Okay?
Jenny Smith (30:38) Oh, that so reminds me of Seinfeld.
Scott Benner (30:41) Oh, is that do you know the episode name?
Jenny Smith (30:44) Oh, it's I don't know the name of the episode, but both Elaine and Jerry, I think Jerry, they end up going to, like, a bakery
Scott Benner (30:53) Mhmm.
Jenny Smith (30:53) And they have to get the chocolate bobcat.
Scott Benner (30:56) They have to? (30:57) And this is the whole thing?
Jenny Smith (30:58) And it it ends up, like, being hilarious just like all the Seinfeld episodes do. (31:04) Yeah. (31:05) But it's that that reminded me.
Scott Benner (31:07) Do you watch Curb Your Enthusiasm?
Jenny Smith (31:09) Yes.
Scott Benner (31:09) Curb is awesome. (31:11) Seinfeld season five episode 13, The Dinner Party.
Jenny Smith (31:15) There you go.
Scott Benner (31:16) Features chocolate bobcat in the title. (31:18) There we go. (31:19) The conflict, Jerry and Elaine forget to take a number at the bakery counter. (31:22) As a result, a couple ahead of them buys the very last chocolate babka. (31:26) That's it?
Jenny Smith (31:28) And then she, like I think she chases her down the street and, like, it's, like, it's a whole it's so funny.
Scott Benner (31:34) What's that she made a show later in life called Veep. (31:38) And if you like biting harsh comedy, it's awesome. (31:41) It's I
Jenny Smith (31:42) don't know that I've ever seen that.
Scott Benner (31:43) Veep is awesome. (31:45) Chocolate babka has, 250, 280 calories per slice, 12 grams of fat, 35 grams of carbs, 15 sugar, five protein. (31:54) This stuff's all the same really, isn't it? (31:56) The way you're gonna bolus for it. (31:58) Plus, you brought it up earlier, and it probably should be said again.
Scott Benner (32:01) It's not like you're just gonna have babka, and that's it.
Jenny Smith (32:04) Correct.
Scott Benner (32:04) You're gonna have all this other stuff going on. (32:06) You just I I'm gonna say again, it's gonna sound overly simplified. (32:09) On days like this, get ahead, stay ahead. (32:13) Once you lose the high ground, you're in trouble. (32:16) So and then Yeah.
Scott Benner (32:17) Look for lows at the end of the day. (32:20) Right? (32:20) I mean, that's really what you gotta do.
Jenny Smith (32:22) It really is. (32:23) And with the ease of even what you're showing
Scott Benner (32:26) Mhmm.
Jenny Smith (32:26) The ability to look up information. (32:30) And I use this strategy, which in the past year has really improved in teaching people because the resources are right at your fingertips.
Scott Benner (32:42) Yeah.
Jenny Smith (32:42) These days, it's silly to say, well, I can't go over to uncle Bob's house.
Scott Benner (32:48) I can't figure it out.
Jenny Smith (32:48) You say, I can't figure it out. (32:50) No. (32:50) No. (32:51) You type it in to chat GPT.
Scott Benner (32:54) Yeah. (32:54) Or whatever. (32:55) Listen, I also, I do this like this live on purpose so that people listening could get the idea of, like, I probably don't need Scott and Jenny to talk about every food on the planet. (33:04) I could probably figure this out on my own. (33:06) Because, seriously, when we sat down, all I had was the list of things that people gave me.
Scott Benner (33:11) These, 10 you know, don't know if we got through all 10 of them or not.
Jenny Smith (33:14) You know, the one that is it on the list? (33:16) And I'd be surprised if it wasn't.
Scott Benner (33:19) Which?
Jenny Smith (33:20) Are candy canes on the list?
Scott Benner (33:22) Honey, I just brought candy canes up because they weren't on the list. (33:25) I'm gonna tell you a story that I'm embarrassed by.
Jenny Smith (33:28) Oh.
Scott Benner (33:29) I think a year or two ago, I saw a guy on Instagram making candy canes in his candy shop out in California, and they were huge. (33:35) They were, like, I don't know, a foot and a half long and, like, the diameter of, I don't know, maybe an inch and a half across. (33:42) And they were expensive. (33:44) And I was like, oh my god. (33:45) I'm buying these.
Scott Benner (33:45) And I bought them, and I had them shipped to me. (33:47) And it was very expensive, and they really weren't any better than any other kitty kit I ever had.
Jenny Smith (33:53) I'm sorry. (33:54) Disappointed.
Scott Benner (33:55) But they were huge and lovely, and they made nice ornaments. (33:58) Candy canes are sugar, corn syrup, peppermint oil, red 40. (34:02) Are we still allowed to have that? (34:03) Commercial additive titanium dioxide for bright white color and water.
Jenny Smith (34:09) A lot of foods
Scott Benner (34:10) Is it?
Jenny Smith (34:10) And thing.
Scott Benner (34:11) Yes. (34:11) That doesn't sound like food at all. (34:14) But calories 50 to 60 for a standard five to six inch candy cane, fat zero, carbs 14. (34:21) Holy Hannah. (34:21) Really?
Scott Benner (34:22) Sugar, 11 to 12. (34:24) It is just sugar. (34:25) It's spun sugar.
Jenny Smith (34:26) It's just sugar. (34:27) And like you, although I didn't order them from some person way across the country.
Scott Benner (34:33) By the way, they were lovely. (34:33) I ain't doing it again. (34:35) So I
Jenny Smith (34:37) would say that you would've noticed the difference in the candy canes at the candy shop. (34:45) Yes. (34:46) I worked at a candy shop.
Scott Benner (34:47) Wait. (34:47) Is that why I didn't like the candy cane as much? (34:50) Wait. (34:51) Go I'm sorry. (34:51) Keep going.
Scott Benner (34:52) You worked in a candy shop in high school?
Jenny Smith (34:54) I worked in a candy shop in high school. (34:56) I can't believe I've never told you this.
Scott Benner (34:57) I don't know this.
Jenny Smith (34:58) I did. (34:59) It was an old candy shop
Scott Benner (35:01) Mhmm.
Jenny Smith (35:01) From, like, the nineteen thirties.
Scott Benner (35:04) Okay.
Jenny Smith (35:05) And the third generation owner was my boss. (35:10) And all of the candy, the chocolates, everything were handmade. (35:17) And I got to help make Christmas candy.
Scott Benner (35:21) The stretching and the pulling and all that?
Jenny Smith (35:23) The stretching and the pulling and and the belt that it goes down and the heating elements that keep it just the right temperature to be able to mold. (35:32) Sure. (35:33) And there were like, to make the candy canes or the candy cane wreath. (35:38) Mhmm. (35:38) Or the have you ever seen ribbon candy?
Scott Benner (35:40) Yeah. (35:41) Yeah. (35:41) He makes that too. (35:42) Yeah. (35:42) It I wish I knew the guy's name.
Jenny Smith (35:44) It was a beautiful process.
Scott Benner (35:46) Yeah.
Jenny Smith (35:47) And those candy canes, again, please let me have a low blood sugar.
Scott Benner (35:52) Because that's what you're looking for.
Jenny Smith (35:53) They were good. (35:54) Like, really good. (35:57) In fact, they made what were called cherries.
Scott Benner (36:01) Okay.
Jenny Smith (36:02) And they sold them in bags, and they're about an inch in diameter. (36:07) And when we sold them, we gave the purchasing person a thing of green wire. (36:16) And so what you do when you take it home Mhmm. (36:18) Is you heat the end of the wire in a flame.
Scott Benner (36:22) Okay.
Jenny Smith (36:22) You put it into the cherry. (36:24) You put another cherry on the other end. (36:26) Mhmm. (36:27) And then you hang them on the tree. (36:29) Oh.
Jenny Smith (36:29) And they're beautiful.
Scott Benner (36:30) It's lovely.
Jenny Smith (36:31) They're also really tasty.
Scott Benner (36:33) Yeah. (36:33) I imagine they are. (36:34) I've done a little picking around while you've been talking.
Jenny Smith (36:37) Oh.
Scott Benner (36:37) First of all, titanium dioxide often listed as t I o two or food additive e one seven one is a naturally occurring mineral used primarily as vivid white pigment. (36:49) It is sourced from the earth, processed, and refined into a fine white powder. (36:54) It what does it do? (36:55) Its primary function is to whiten and add opacity commonly used in candy canes, powdered donuts, coffee creamers, cake frosting, and other colored candies like Skittles, creates a white base layer so the outer color shell looks vibrant rather than dull. (37:11) It is a physical UV blocker.
Scott Benner (37:13) It reflects UVs away from the skin. (37:16) In cosmetics, it's used in toothpaste, industrial uses, primary pigment, and almost all white paints, plastics, and papers. (37:24) It is a bit controversial because the concern revolves around nanoparticles, extremely small particles of titanium dioxide. (37:32) Some suggest, these nanoparticles can accumulate in the body and potentially damage DNA or genotoxicity if ingested over long periods. (37:39) It is the ban in the EU due to these concerns.
Scott Benner (37:42) The European Union banned titanium dioxide as a food out of in 2022. (37:47) In The US, the FDA is still considering it safe for consumption. (37:52) Interesting. (37:52) And I asked afterwards, would a handmade candy cane because I now realize the reason I didn't like the handmade candy cane as much as I like the store bought one is the store bought ones are chewier. (38:02) Does that make sense?
Scott Benner (38:04) Oh. (38:05) Yeah. (38:05) See, you suck on a candy cane. (38:06) Right? (38:07) Like, that's how most people do it.
Jenny Smith (38:08) Like, I don't if it's chewy, it goes in the garbage.
Scott Benner (38:11) Oh, yeah. (38:11) Yeah. (38:12) Yeah. (38:12) Yeah. (38:13) So the texture is different.
Scott Benner (38:15) So it says here around the corn syrup. (38:18) Commercially, rely heavily on high fructose corn syrup and often preservatives or stabilizers to ensure the candy cane stays hard for months sitting on the shelf. (38:26) Handmade ones use regular corn syrup, not necessarily high fructose or glucose syrup to prevent crystallization. (38:33) However, you can find an all natural handmade recipe using cream of tartar or vinegar or lemon juice to stabilize. (38:39) I didn't dislike it.
Scott Benner (38:41) I guess it was just different. (38:42) And now I'm realizing it was different because it was probably oddly enough better for me than the one I would have bought in the store. (38:48) And now I gotta buy it again. (38:50) Damn it.
Jenny Smith (38:51) Is that your research? (38:53) All of a
Scott Benner (38:53) I mean, listen, I'm not doing it. (38:55) I just won't need another candy cane. (38:56) I'll be good. (38:57) Do you hang candy canes on your on your tree?
Jenny Smith (39:00) We don't hang candy canes No. (39:03) On the tree.
Scott Benner (39:03) I didn't grow up with that, but I got married and I was told that that had to be done. (39:08) Oh. (39:08) Yes. (39:09) Christmas Eve, Santa hangs candy canes on the tree when he comes.
Jenny Smith (39:13) Yeah. (39:13) We never did that.
Scott Benner (39:14) I didn't do that one either. (39:15) Anyway, Jenny, we've done it again, obviously. (39:18) Yay. (39:18) Yeah. (39:18) Yeah.
Scott Benner (39:19) People are are gonna be thrilled. (39:20) Juiceboxpodcast.com/meal-bolt if you wanna look at the way Jenny and I think about, you know, setting up a bolus. (39:29) But for the most part, these things that you guys asked about for Christmas, good luck. (39:34) And if you wanna know
Jenny Smith (39:36) of the holidays.
Scott Benner (39:36) Yeah. (39:37) And go find out go find the Thanksgiving bolus for do you want me to tell you I should tell them what episode it is before we go. (39:43) Thanksgiving bolus for for the meal. (39:45) We went over turkey, potatoes, stuffing, all the stuff, and had a bolus for that big meal. (39:52) It looks like that was episode hold on a second.
Scott Benner (39:56) Sixteen ninety two, bolus for Thanksgiving. (39:59) I was talking about log Logan's candies on Instagram. (40:06) They have nearly a million followers.
Jenny Smith (40:08) Wow.
Scott Benner (40:09) And they're in Ontario, California. (40:12) And now that we sit and had this conversation, I realized that their candy cane actually tasted probably like what a candy cane is supposed to taste like
Jenny Smith (40:19) supposed to taste like.
Scott Benner (40:20) And not what I get when I I'm in the store. (40:22) So I'm now gonna apologize and tell you you should go check them out. (40:25) Even if you just go to their Instagram to watch them make candy, it is just like Jenny was, explaining in her experience, absolutely fascinating to watch them make it.
Jenny Smith (40:34) It
Scott Benner (40:35) is. (40:35) So really cool. (40:36) Alright. (40:36) Sorry. (40:37) Logan's candy is on Instagram.
Scott Benner (40:39) Alright, guys. (40:39) Merry Christmas. (40:40) Happy New Year. (40:41) Happy Hanukkah. (40:43) And Jenny and I might be back with a well, we'll see.
Scott Benner (40:46) We'll see what we're back
Jenny Smith (40:46) With something.
Scott Benner (40:47) Yeah. (40:47) Something. (40:48) Alright. (40:48) See you guys. (40:49) Bye.
Scott Benner (40:57) I'd like to remind you again about the MiniMed seven eighty g automated insulin delivery system, which of course anticipates, adjusts, and corrects every five minutes twenty four seven. (41:08) It works around the clock so you can focus on what matters. (41:12) The juice box community knows the importance of using technology to simplify managing diabetes. (41:18) To learn more about how you can spend less time and effort managing your diabetes, visit my link, medtronicdiabetes.com/juicebox. (41:29) Having an easy to use and accurate blood glucose meter is just one click away.
Scott Benner (41:35) Contournext.com/juicebox. (41:39) That's right. (41:39) Today's episode is sponsored by the Contour NextGen blood glucose meter. (41:45) Okay. (41:45) Well, here we are at the end of the episode.
Scott Benner (41:47) You're still with me? (41:48) Thank you. (41:49) I really do appreciate that. (41:51) What else could you do for me? (41:53) Why don't you tell a friend about the show or leave a five star review?
Scott Benner (41:56) Maybe you could make sure you're following or subscribe in your podcast app, go to YouTube and follow me or Instagram, TikTok. (42:05) Oh, gosh. (42:06) Here's one. (42:07) Make sure you're following the podcast in the private Facebook group as well as the public Facebook page. (42:13) You don't wanna miss please, do you not know about the private group?
Scott Benner (42:17) You have to join the private group. (42:18) As of this recording, it has 74,000 members. (42:21) They're active talking about diabetes. (42:25) Whatever you need to know, there's a conversation happening in there right now. (42:28) And I'm there all the time.
Scott Benner (42:29) Tag me. (42:30) I'll say hi. (42:37) In each episode of the bolus four series, Jenny, Smith, and I are gonna pick one food and talk through the bolus thing for that food. (42:46) We hope you find it valuable. (42:48) Generally speaking, we're gonna follow a bit of a formula, the meal bolt formula, m e a l b o l t.
Scott Benner (42:56) You can learn more about it at juiceboxpodcast.com/meal-bolt. (43:02) But here's what it is. (43:03) Step one, m, measure the meal, e, evaluate yourself, a, add the base units, l, layer a correction, b, build the bolus shape, o, offset the timing, l, look at the CGM, and t, tweak for next time. (43:26) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load. (43:35) And then we evaluate yourself.
Scott Benner (43:37) What's your current blood sugar? (43:38) How much insulin's on board? (43:39) And what kind of activity are you gonna be involved in or not involved in? (43:43) Do have any stress, hormones, illness? (43:46) What's going on with you?
Scott Benner (43:47) Then a, we add the base units. (43:50) Your carbs divided by insulin to carb ratio, just a simple bolus. (43:55) L, layer of correction. (43:56) Right? (43:57) Do you have to add or subtract insulin based on your current blood sugar?
Scott Benner (44:01) Build the bolus shape. (44:03) Are we gonna give it all upfront, a 100% for a fast digesting meal, or is there gonna be like a combo or a square wave bolus? (44:10) Does it have to be extended? (44:12) Offset the timing. (44:13) This is about pre bolusing.
Scott Benner (44:15) Does it take a couple of minutes this meal or maybe twenty minutes? (44:19) Are we gonna have to again consider combo square wave boluses and meals? (44:24) Figure out the timing of that meal. (44:26) And then l, look at the CGM. (44:29) An hour later, was there a fast spike?
Scott Benner (44:31) Three hours later, was there a delayed rise? (44:33) Five hours later, is there any lingering effect from fat and protein? (44:37) Tweak. (44:39) Tweak for next time, t. (44:41) What did you eat?
Scott Benner (44:42) How much insulin and when? (44:44) What did your blood sugar curve look like? (44:47) What would you do next time? (44:49) This is what we're gonna talk about in every episode of bolus four. (44:54) Measure the meal.
Scott Benner (44:55) Evaluate yourself. (44:56) Add the base units. (44:57) Layer a correction. (44:58) Build the bolus shape. (44:59) Offset the timing.
Scott Benner (45:00) Look at the CGM. (45:01) Tweak for next time. (45:03) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (45:08) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (45:14) If you have a podcast and you need a fantastic editor, you want Rob from Wrong Way Recording.
Scott Benner (45:20) Listen. (45:20) Truth be told, I'm like 20% smarter when Rob edits me. (45:24) He takes out all the, like, gaps of time and when I go, and stuff like that. (45:29) And it just I don't know, man. (45:31) Like, I listen back and I'm like, why do I sound smarter?
Scott Benner (45:34) And then I remember because I did one smart thing. (45:37) I hired Rob at wrong way recording dot com.
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#1715 Bolus 4 - Pasta
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Jenny and Scott talk about how to bolus for pasta.
+ Click for EPISODE TRANSCRIPT
DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.
Scott Benner (0:00) Hello, friends, and welcome back to another episode of the Juice Box podcast. (0:14) In every episode of bolus four, Jenny Smith and I are gonna take a few minutes to talk through how to bolus for a single item of food. (0:22) Jenny and I are gonna follow a little bit of a road map called meal bolt. (0:26) Measure the meal. (0:28) Evaluate yourself.
Scott Benner (0:29) Add the base units. (0:31) Layer a correction. (0:32) Build the bolus shape. (0:33) Offset the timing. (0:35) Look at the CGM.
Scott Benner (0:36) Tweak for next time. (0:38) Having said that, these episodes are gonna be very conversational and not incredibly technical. (0:44) We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. (0:51) So while you might not hear us say every letter of Miele Bolt in every episode, we will be thinking about it while we're talking. (0:58) If you wanna learn more, go to juiceboxpodcast.com/meal-bolt.
Scott Benner (1:04) But for now, we'll find out how to bowl us for today's subject. (1:10) While you're listening, please remember that nothing you hear on the Juice Box podcast should be considered advice, medical or otherwise. (1:18) Always consult a physician before making any changes to your health care plan or becoming bold with insulin. (1:30) Pasta. (1:31) Jennifer, that's what we're gonna talk about.
Scott Benner (1:33) Okay. (1:33) So so. (1:34) I'm gonna pull up my favorite pasta. (1:37) And then you can bring up yours. (1:39) So I am gonna tell y'all that after having a kid with diabetes for a long time and fighting with pasta, I finally found that a company called Dream Fields
Jenny Smith (1:50) Oh, you're like, dad, that's been around for a long time.
Scott Benner (1:53) Has a pretty low impact on Arden compared to other pastas, not compared to a salad. (1:58) Right. (1:59) So
Jenny Smith (2:00) I'm curious about your Dream Fields. (2:02) This is a great one to do. (2:03) I'm curious about your Dream Fields experience and how you guys have figured out navigating it.
Scott Benner (2:10) It just doesn't Go ahead.
Jenny Smith (2:13) Mainly because year Dreamfields has been out a long time. (2:18) Okay. (2:18) I can't even remember. (2:19) I it's got to be at least fifteen years that Dream Fields has been out. (2:26) Really?
Jenny Smith (2:26) If not oh, yes. (2:28) Because the first time I experienced Dream Fields was actually at a dietetics nutrition conference, and they were in the exhibit hall talking about the low glycemic impact, the more sustained energy, you know, more sustained satiety in the aftermath of the meal, blah blah blah. (2:46) Very exciting. (2:47) At the end of the conference, they, like, they were willing to ship all dietitians a box of, like, 10 boxes or something fun like that. (2:54) I was like, great.
Jenny Smith (2:55) I'll give it a try. (2:57) So I go home doing, you know, my due diligence with figuring things out, and I bolus as it told me to with net carbs
Scott Benner (3:06) Okay.
Jenny Smith (3:07) On the package.
Scott Benner (3:08) Did it work?
Jenny Smith (3:09) Jenny was not a happy camper. (3:11) It did not work. (3:13) And I didn't really I didn't really expect it to. (3:17) Right? (3:17) In the back of my head, I was like, I don't expect this, but let's give it a try.
Jenny Smith (3:21) Let's give it a try based on everything that I've been told and learned about it, blah blah blah. (3:26) And that was one of those, like, turning point light bulb. (3:30) I knew that I knew better, and that carbs are not something to count. (3:34) But I did when I figured it out finally. (3:37) I found that 100% it was much slower
Scott Benner (3:39) Mhmm.
Jenny Smith (3:40) Than other pastas.
Scott Benner (3:41) Yeah. (3:42) I can't I can't figure it does it just doesn't hit as fast or hard No. (3:45) For for Arden. (3:46) Exactly. (3:47) I'm I'm gonna look at the, and for people who understand this better than I do, durum wheat, simole semolina.
Scott Benner (3:54) Semolina. (3:55) Yep. (3:55) Mhmm. (3:55) And then it has something in it called inulin, which I
Jenny Smith (3:59) guess what that is?
Scott Benner (3:59) No. (4:00) I hope you do.
Jenny Smith (4:01) Mhmm. (4:01) I do. (4:02) Inulin is actually a it's in a lot of products that have a high fiber content. (4:08) It's an easy to add inexpensive fiber source. (4:11) It comes from chicory root.
Jenny Smith (4:12) In fact, you might actually see chicory root sometimes on a label
Scott Benner (4:15) Okay.
Jenny Smith (4:16) Instead of inulin, but, essentially, it's just a fiber source.
Scott Benner (4:19) I wonder if we're gonna find out the fibers, what helps it. (4:23) Wheat gluten, xanthine gum, wheat protein isolate, pectin, potassium chloride, niacin iron, thiamine monod monotrate. (4:34) Is that right? (4:35) Riboflavin, and folic acid.
Jenny Smith (4:38) These are all vitamins.
Scott Benner (4:39) Okay. (4:39) And folic acid. (4:40) Well, I've been sliced and put vitamins in our in our pasta.
Jenny Smith (4:43) We've added them back.
Scott Benner (4:45) They put Jenny's like, yeah. (4:46) They strip it all out, and they dump it back in again. (4:48) You've heard me complain about this already.
Jenny Smith (4:50) So There's gotta be truthful.
Scott Benner (4:51) Here's the thing that I find most difficult about pasta. (4:56) It's two ounces of pasta, dry.
Jenny Smith (4:59) Do you know how many grams that is?
Scott Benner (5:01) Well, I'm looking at it, so it's unfair to me. (5:03) But 56 grams?
Jenny Smith (5:04) 56 grams? (5:05) Mhmm. (5:05) That's the weight. (5:06) And I think it's an important place because it's the most common one that I hear people say, well, it told me that it was 56 grams.
Scott Benner (5:14) Mhmm.
Jenny Smith (5:14) Said, no. (5:15) No. (5:15) That's the weight of the uncooked product. (5:18) So pastas and rices specifically or many grains, in fact, the serving size is listed as a dry weight.
Scott Benner (5:27) Mhmm.
Jenny Smith (5:27) Two ounces dry or 56 grams if you are weighing in grams like many much of Europe does and Canada and whatnot. (5:35) But that's not how many grams of carb are in the product.
Scott Benner (5:37) Also, by the way, I don't measure it dry when I'm putting it on their plate. (5:42) That's my point is it's not easy to, like No. (5:46) Figure out. (5:46) Like, do you cook it off on the side to make sure you have it maybe in another pot? (5:50) But this is an interesting thing here.
Scott Benner (5:51) It says a half inch circle because I I pick spaghetti noodles. (5:55) So a half inch circle is about 56 grams, about two ounces. (5:59) That's gonna contain 42 carbs.
Jenny Smith (6:03) Mhmm.
Scott Benner (6:03) Five dietary fiber, four soluble fiber, one insoluble fiber, two total sugars We
Jenny Smith (6:10) talked about fibers before. (6:12) Do you remember? (6:12) No. (6:13) Soluble versus insoluble?
Scott Benner (6:14) I mean, one sounds like it's gonna melt, one sounds like it's not going to, but I don't know what that means.
Jenny Smith (6:20) Yeah. (6:20) So many some packages like this will have the total fiber broken down as soluble and insoluble. (6:26) Mhmm. (6:26) Soluble fiber is the kind that actually eventually will hit your bloodstream, but it does slow down the carbohydrates so you have a much a much more stable effect of this food.
Scott Benner (6:39) Okay.
Jenny Smith (6:40) Insoluble fiber is the kind that's more guess, describe it like roughage. (6:44) Right? (6:45) It moves everything through and gets removed when you go to the bathroom, but it does not turn into glucose. (6:51) And so you don't have to count insoluble fiber. (6:54) Now not all labels tell you the total fiber breakdown.
Scott Benner (6:58) Mhmm.
Jenny Smith (6:59) And so when dietary fiber is more than about five grams, you can assume that about fifty fifty, 50% soluble, 50% insoluble, the insoluble 50% yours is what you're gonna deduct from the total carb to bolus for your insulin. (7:15) So in this case, Dreamfields broke it down nice. (7:18) They gave you the soluble and the insoluble. (7:20) Insoluble is only one. (7:21) Really, only one gram should come off of that forty two gram.
Scott Benner (7:24) Okay. (7:25) There's a little more fiber. (7:26) I just jumped to another one like a popular brand, Barilla Yeah. (7:29) Just to see if it would be it's I gotta tell you, like, visually, it looks exactly the same. (7:34) You know?
Scott Benner (7:34) I mean, there's more things in the dream field where as the Barilla is literally the semolina wheat flour, durum wheat flour. (7:43) That's it. (7:44) And then they added minerals and vitamins, but they're all very similar.
Jenny Smith (7:47) And the slow factor from the Dream Fields is the inulin.
Scott Benner (7:51) That's
Jenny Smith (7:51) it. (7:51) I think you said that there's a wheat gluten. (7:53) Right? (7:54) And then there's a protein some you said protein something. (7:57) Isolate.
Jenny Smith (7:59) Protein isolate. (8:01) Those are the pieces that are slowing the Dreamfields down comparative to the Barilla pasta.
Scott Benner (8:07) That's interesting. (8:08) So that's it. (8:09) Those things are what makes the Dreamfields not hit hard. (8:12) I had to buy so many different pastas to fit. (8:14) It would have been really helpful if, like, just knew what inulin was.
Scott Benner (8:17) I think that probably
Jenny Smith (8:18) There you go.
Scott Benner (8:19) Would have been quicker. (8:20) Now you all know that you're listening, so that's awesome. (8:22) Okay. (8:22) Now we're gonna put sauce on it. (8:24) So if you use the Dream Fields versus the Barilla Mhmm.
Scott Benner (8:29) The Barilla even though the the ingredients are almost exactly the same aside from what we just meant, the the basic ingredients are the same. (8:37) The carb counts are the same. (8:38) It's still gonna hit faster and probably longer than the Dreamfields would, like, a higher blood sugar. (8:45) So Borrelia's gonna need more of a pre bolus, probably an extended bolus. (8:50) I've never had to use an extended bolus with the Dreamfields, though.
Jenny Smith (8:54) Very consistent. (8:55) A bolus, do you do less pre bolus for the Dreamfields?
Scott Benner (8:58) We don't measure our food well. (9:01) So I know that.
Jenny Smith (9:03) So I know that.
Scott Benner (9:04) Yeah. (9:05) Yeah. (9:05) Yeah. (9:05) So when like, I don't know how much. (9:07) Like, Arden puts an amount of pasta in a bowl or on a plate that, like, she's
Jenny Smith (9:11) hungry average, so you've figured it out.
Scott Benner (9:14) Yeah. (9:14) Then she rolls up with her her average bolus, hits it, and then you hit it again if it looks like you weren't heavy enough. (9:21) But it's hard to I mean, I don't know. (9:24) Unless you don't eat it, it's kinda hard to over bolus for pasta because it hits pretty hard.
Jenny Smith (9:28) And the lower I think some of the ingredients that you're mentioning, like the durum wheat or the durum semolina wheat tend to be lower glycemic index Mhmm. (9:36) Than other types of pastas made from, you know, other types of wheat. (9:41) Pasta in general is considered low glycemic, but that's also if you cook it the way that it says on the package to cook it al dente. (9:50) And, really, that means that it should have a bit of chewability to it. (9:54) It should not be soft and, like, you shouldn't be able to, like, squish it and it gets, like, flat and gross and bushy with your fork.
Scott Benner (10:01) Mhmm.
Jenny Smith (10:01) It should have some need to chew, and that also then slows down the glycemic impact that it's going to have. (10:10) So there are lots of things that go into these foods that having the degree that I do and having had to do, like, food science, I understand at a little bit deeper level.
Scott Benner (10:19) Yeah.
Jenny Smith (10:20) But I think the it's the big consideration when we have something as a medical condition that's so impacted by food. (10:29) We end up needing to become schooled in so many different things. (10:34) But in general, you know, your Barilla pasta compared to your Dreamfields, the Barilla is going to have a quicker hit because it doesn't have the ingredients of the Dreamfields. (10:43) There are other products like the Dreamfields, some of the chickpea pastas now or the lentil based pastas. (10:50) You know, there's another brand called Kaizen.
Jenny Smith (10:52) That's a zucchini bean based pasta, tastes, cooks nicely, but has a very low glycemic index comparative to regular wheat based pastas. (11:04) So even those, if you're playing with them, you really have to do experiments with each kind because they may impact a bit differently, and your strategy might need to be different.
Scott Benner (11:15) Okay. (11:16) Before we finish this
Jenny Smith (11:18) Yeah.
Scott Benner (11:19) Because I'm gonna jump to let me just jump to something very quickly. (11:22) Like and please don't no one be upset with me. (11:25) I just picked a very basic pre made jarred pasta sauce. (11:29) I gotta tell you, this isn't the one I would use, but it's okay. (11:33) Ragu with meat sauce.
Jenny Smith (11:35) There you go. (11:36) It's probably one that many, many, many, many people eat.
Scott Benner (11:39) I'm assuming around the country, it's available in a lot of places. (11:41) Right? (11:42) So a serving size for that is let's see. (11:45) There's five servings per container, but it's a 23 ounce container. (11:50) Each serving is a half a cup, 70 calories.
Scott Benner (11:55) Total fat, one and a half. (11:57) Saturated, non trans, non cholesterol, non sodium, 490. (12:01) Total carbs. (12:02) This doesn't make much sense to me, but 12 grams of carbs Mhmm. (12:06) Dietary fiber, two, total sugar, seven.
Scott Benner (12:08) No added sugar. (12:09) So I guess that's just the sugar from the tomatoes?
Jenny Smith (12:11) I don't know. (12:12) You'd have to look in the ingredient list to actually see.
Scott Benner (12:16) Tomato puree, water, tomato paste, beef salt. (12:20) Wait. (12:20) Beef, comma, salt. (12:21) Thank god. (12:22) Because I was like, I don't know what beef salt is.
Scott Benner (12:23) Beef, comma, salt, soybean oil, sugar, dried onions, dried garlic, spices, citric acid.
Jenny Smith (12:31) See, sugar.
Scott Benner (12:32) Sugar. (12:32) Yeah. (12:32) Yeah. (12:33) Sugar. (12:33) Yeah.
Scott Benner (12:33) It it literally just says sugar. (12:35) They didn't even dress it up at all. (12:36) They're just like, no. (12:37) We put sugar in it.
Jenny Smith (12:38) Sugar in acidic foods, like, again, it's from a preservative standpoint. (12:42) Sugar in acidic foods also helps to moderate flavor. (12:46) It helps with, like, a preservative component to it. (12:49) Pasta sauces like this marinara sauce eaten alone are likely gonna have a faster impact than you would expect. (12:58) In fact, pasta sauces tend to have a higher glycemic than the actual pasta you put it on.
Scott Benner (13:04) There's no way that most people look at a red sauce and are counting carbs for it.
Jenny Smith (13:09) Most correct. (13:10) I just don't so.
Scott Benner (13:11) I mean, maybe the creamy white sauce, Well, that's fatty, but that's what
Jenny Smith (13:18) It's fatty, but it could also be made like, gravy is made with flour, and most people don't count that.
Scott Benner (13:23) Ain't that something? (13:23) Yeah. (13:24) Okay. (13:24) So, anyway, keep in mind you're gonna put sauce on it. (13:28) The meat's gonna slow down your digestion.
Scott Benner (13:30) I mean, I oh, that's interesting, by the way.
Jenny Smith (13:32) Beef in it.
Scott Benner (13:33) It just says beef. (13:35) Well, I wonder what that means. (13:40) But that that's upsetting to me because I'm thinking that means cow toes or something like that. (13:46) Oh, no. (13:47) Oh my god.
Jenny Smith (13:48) I don't know. (13:49) I don't wanna know.
Scott Benner (13:50) I have no idea. (13:51) I just please please know and tell me.
Jenny Smith (13:53) No. (13:54) I don't know. (13:54) I if for people who are wondering, there are a couple of pretty popular brands of no sugar added or very low sugar marinara sauces. (14:04) The most common one I hear is Rao's or Rae's. (14:07) I don't know I think it's Rao's.
Jenny Smith (14:08) It's r a o, apostrophe s.
Scott Benner (14:11) Okay.
Jenny Smith (14:11) That one is low carb. (14:13) If people also had the time and were willing within cooking and you have a food processor or a hand blender or anything, marinara sauce is so easy to make. (14:24) Mhmm. (14:25) And it's a great way that you can hide vegetables in a sauce that kids tend to like anyway and blend it up.
Scott Benner (14:32) I do that to myself when I make red sauce. (14:35) Right. (14:35) Because I don't like onions, but I'll puree, like, a whole onion, put it in there for it you that's easy. (14:41) And I Right. (14:42) I sneak mushrooms in for people who
Jenny Smith (14:45) Garlic. (14:45) Yeah. (14:46) Yuck. (14:46) All the kinds of you can sneak carrots in. (14:48) I there are a whole bunch of things that you can sneak in that nobody knows once.
Jenny Smith (14:52) It's all pureed and saucy.
Scott Benner (14:54) And you don't have to put sugar in it afterwards. (14:56) Correct. (14:56) You're making me think back to when my mom used to make pizza. (14:58) I'm making finger quotes because it was terrible, but God bless her. (15:01) She was trying.
Scott Benner (15:02) But I I remember her putting sugar into the sauce when she made the sauce. (15:07) And then later when I tried it as an adult, I found myself thinking, well, that doesn't seem right. (15:12) And then I realized that no respectable pizza maker puts sugar in their sauce. (15:17) Like, there's no sugar in pizza sauce.
Jenny Smith (15:19) But it tasted good from mom. (15:21) Mom was trying.
Scott Benner (15:22) Sure it did. (15:23) Boy, they made me fat on purpose, it feels like. (15:25) Here's the thing I wanted to bring up before we're done with pasta. (15:28) I remember the first time I saw this argument online where somebody was like, you know, all you have to do is cook your pasta, refrigerate it, then reheat it, and it doesn't hit the same way. (15:38) Then I watched people go like, you're out of your mind.
Scott Benner (15:40) And then, blah blah, and they went back and forth. (15:42) Then I looked into it, and that's actually true.
Jenny Smith (15:45) It is true. (15:46) It actually creates resistant starch. (15:48) Does it with potatoes? (15:49) You can do it with rice. (15:50) Yep.
Jenny Smith (15:51) Mhmm.
Scott Benner (15:51) Yeah. (15:51) So reheated I'm gonna let Chachi PT tell us. (15:54) Okay? (15:54) The reason cooking and then refrigerating pasta lowers its glycemic impact has to do with resistant starch in formation. (16:02) Number one, starch structure and digestion.
Scott Benner (16:04) This is gonna break Jenny's heart because she probably had to go to college to learn this. (16:08) Pasta and other starchy foods is made up of two main starch molecules, amylose and amoleptin. (16:16) Mhmm. (16:16) Okay? (16:17) When pasta is freshly cooked, the starch molecules are in gelatinized, more open form, making them easy for digestive enzymes to break down into glucose.
Scott Benner (16:26) This leads to a higher glycemic response, is a faster rise in your blood sugar. (16:31) So the cooling effect, which is called retrogradation, when cooked pasta is cooled in the refrigerator, the starch molecules undergo a process called retrogradation. (16:43) During this, the gelatinized starch chains recrystallize into a more compact structure. (16:49) The transformation creates resistant starch, a form of starch that resists digestion in the small intestine. (16:56) Resistant starch and blood sugar.
Scott Benner (16:58) Because resistant starch isn't broken down into glucose in the small intestine, it behaves more like fiber. (17:03) It passes into the large intestine where it feeds beneficial gut bacteria instead of spiking blood sugar. (17:09) The result is a lower glycemic impact. (17:12) Blood glucose rises more slowly and steadily after eating cooled pasta compared to freshly cooked pasta. (17:17) Interestingly, if you reheat the refrigerated pasta, much of the resistant starch remains intact.
Scott Benner (17:23) Mhmm. (17:24) There you go. (17:24) Cook your pasta and your potatoes, put it in the refrigerator, pull it out the next day, heat it back up. (17:29) It's not gonna hit the same way.
Jenny Smith (17:31) Which is also a really good way to, again, if you're doing any type of food prep, you've got a busy week, it's a fairly easy thing to cook a bunch of things all at one time like this. (17:40) You can cook your rice. (17:41) You can cook your potatoes. (17:42) You can cook your pasta all at one time. (17:44) Put them away in the fridge, and you've got things ready for the coming week.
Jenny Smith (17:48) And they're also going to hit your blood sugar less.
Scott Benner (17:52) There you go. (17:53) And, now, guys, Jenny and I are gonna say goodbye, but she's gonna get to see the puppy. (17:58) Should we let you do that while we're recording still Friday? (18:00) Sure. (18:01) Friday.
Scott Benner (18:01) Come here, buddy. (18:01) Friday. (18:02) Friday. (18:03) Come here. (18:03) You haven't seen him in a while.
Jenny Smith (18:05) No. (18:05) I have not.
Scott Benner (18:06) You wanna come see Jenny? (18:09) Alright. (18:10) Hold on a second. (18:12) I'm gonna get very
Jenny Smith (18:13) Oh my goodness. (18:14) He's so cute. (18:16) Hi, Friday. (18:17) He probably can't hear me.
Scott Benner (18:18) Oh, I can make
Jenny Smith (18:18) He's like, hi.
Scott Benner (18:19) One second. (18:20) Now he can hear you. (18:21) He can hear you now.
Jenny Smith (18:22) How old is he? (18:23) Hi, Friday.
Scott Benner (18:24) He was born Hi. (18:25) He was he was born on election day. (18:28) What's your
Jenny Smith (18:29) job? (18:29) Oh my god.
Scott Benner (18:29) So in November, he'll be here.
Jenny Smith (18:31) How is he he's not fully grown yet, or is he?
Scott Benner (18:35) I don't know. (18:35) He feels pretty fat while I'm holding him here. (18:37) No. (18:37) He's actually really lean. (18:39) He's good.
Scott Benner (18:39) I don't think he's I don't know that he's fully grown, but he's gotta be close at this point. (18:44) His color is so he's so pretty. (18:46) Aren't you
Jenny Smith (18:46) He's pretty, like, chill for still being under a year old.
Scott Benner (18:50) Only because trapped him in this room, and he realized he can't get out. (18:54) The reason he's up here is, like I said, because there's a guy painting downstairs. (18:57) Yeah. (18:57) And he would just be up this guy's butt.
Jenny Smith (19:00) He would be
Scott Benner (19:01) so Yes.
Jenny Smith (19:01) He would say, can you pick me up? (19:03) I'm really cute. (19:04) Look at my ears.
Scott Benner (19:04) He would be aggressively cute the entire time he was down there. (19:08) Instead, he's been laying under my feet the whole time. (19:10) So Aw.
Jenny Smith (19:11) Yeah. (19:11) Anyway He's been quiet.
Scott Benner (19:12) Thank He was awesome. (19:13) Yes. (19:13) I will thank him for you. (19:15) Alright. (19:15) Hold on one second for me.
Scott Benner (19:16) Awesome. (19:16) I appreciate you doing this.
Jenny Smith (19:17) Yeah.
Scott Benner (19:27) In each episode of the bolus four series, Jenny, Smith, and I are gonna pick one food and talk through the bolus thing for that food. (19:35) We hope you find it valuable. (19:37) Generally speaking, we're gonna follow a bit of a formula, the meal bulk formula, m e a l b o l t. (19:46) You can learn more about it at juiceboxpodcast.com/meal-bolt. (19:51) But here's what it is.
Scott Benner (19:52) Step one, m, measure the meal, e, evaluate yourself, a, add the base units, l, layer a correction, b, build the bolus shape, o, offset the timing, l, look at the CGM, and t, tweak for next time. (20:15) In a nutshell, we measure our meal, total carbohydrates, protein, fat, consider the glycemic index and the glycemic load, and then we evaluate yourself. (20:26) What's your current blood sugar? (20:27) How much insulin's on board? (20:28) And what kind of activity are you gonna be involved in or not involved in?
Scott Benner (20:32) Do have any stress, hormones, illness? (20:35) What's going on with you? (20:37) Then a, we add the base units. (20:39) Your carbs divided by insulin to carb ratio, just a simple bolus. (20:44) L, layer of correction.
Scott Benner (20:46) Right? (20:47) Do you have to add or subtract insulin based on your current blood sugar? (20:50) Build the bolus shape. (20:52) Are we gonna give it all upfront, a 100% for a fast digesting meal, or is there gonna be like a combo or a square wave bolus? (20:59) Does it have to be extended?
Scott Benner (21:01) Offset the timing. (21:03) This is about pre bolusing. (21:04) Does it take a couple of minutes this meal or maybe twenty minutes? (21:08) Are we gonna have to again consider combo square wave boluses and meals? (21:13) Figure out the timing of that meal.
Scott Benner (21:15) And then l, look at the CGM. (21:18) An hour later, was there a fast spike? (21:20) Three hours later, was there a delayed rise? (21:22) Five hours later, is there any lingering effect from fat and protein? (21:27) Tweak.
Scott Benner (21:28) Tweak for next time, t. (21:30) What did you eat? (21:31) How much insulin and when? (21:33) What did your blood sugar curve look like? (21:36) What would you do next time?
Scott Benner (21:38) This is what we're gonna talk about in every episode of bolus four. (21:43) Measure the meal, evaluate yourself, add the base units, layer a correction, build the bolus shape, offset the timing, look at the CGM, tweak for next time. (21:52) But it's not gonna be that confusing, and we're not gonna ask you to remember all of that stuff. (21:57) But that's the pathway that Jenny and I are gonna use to speak about each bolus. (22:06) The Juice Box podcast is edited by Wrong Way Recording.
Scott Benner (22:10) Wrongwayrecording.com. (22:13) If you'd like your podcast to sound as good as mine, check out Rob at wrongwayrecording.com.
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#1714 Defining Diabetes: Total Daily Dose
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Jenny and Scott define S.W.A.G.
+ Click for EPISODE TRANSCRIPT
DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.
Scott Benner (0:0) Here we are back together again, friends, for another episode of the Juice Box podcast. (0:15) Managing diabetes is difficult, but trying to do it when you don't understand the lingo, that's almost impossible. (0:22) The defining diabetes series began in 2019, and today we're adding to it. (0:26) Go to juiceboxpodcast.com up in the menu, click on defining diabetes, and you'll see a complete list of all the terms that we've defined so far. (0:37) My grand rounds series was designed by listeners to tell doctors what they need, and it also helps you to understand what to ask for.
Scott Benner (0:46) There's a mental wellness series that addresses the emotional side of diabetes and practical ways to stay balanced. (0:52) And when we talk about GLP medications, well, we'll break down what they are, how they may help you, and if they fit into your diabetes management plan. (0:59) What do these three things have in common? (1:01) They're all available at juiceboxpodcast.com up in the menu. (1:05) I know it can be hard to find these things in a podcast app, so we've collected them all for you at juiceboxpodcast.com.
Scott Benner (1:13) While you're listening, please remember that nothing you hear on the juice box podcast should be considered advice, medical or otherwise. (1:21) Always consult a physician before making any changes to your health care plan or becoming bold with insulin. (1:30) Alright. (1:31) We are gonna define total daily dose of insulin. (1:35) So what is that?
Scott Benner (1:36) Is that is TDI and TDD the same are people talking about the same thing? (1:41) Same thing? (1:42) Okay.
Jenny Smith (1:42) Honestly. (1:43) Yeah. (1:43) TDD, TDI, total daily insulin, total daily dose, essentially. (1:48) Right?
Scott Benner (1:49) Mhmm.
Jenny Smith (1:50) Really, it just means adding together what you bolus both for food and correction as well as the amount of basil that you're getting in a day. (1:59) And you add them together, that's your total daily dose. (2:03) And it may look a bit different day to day, especially with those who are using pumps.
Scott Benner (2:09) Mhmm.
Jenny Smith (2:09) Right? (2:10) Because we have these algorithms that titrate things up and down. (2:13) So one day, it might look like forty two, and the next day, it might look like forty eight, and the next day, it might look like thirty nine. (2:20) It you know, and what's changing there? (2:22) Basil.
Jenny Smith (2:23) It's going up and down. (2:24) They might eat a lot more one day than the other day. (2:27) But when we aim to look at total daily dose from a perspective of adjusting some settings
Scott Benner (2:35) Mhmm.
Jenny Smith (2:36) Which is what can be used for kind of going forward, we take an average usually over the past seven days or the past fourteen days to get an idea of what is typical.
Scott Benner (2:47) Yeah. (2:48) I I was thinking that probably nowadays, one of the places this still comes up, right, is people who are getting off of MDI and going into a pump or or going into an automated system, especially like Omnipod five. (2:59) Right? (2:59) Like, they really want you to start with, like, a number. (3:01) Like, this is your have to tell it on day one.
Scott Benner (3:04) Like, this is my total daily insulin.
Jenny Smith (3:06) Right.
Scott Benner (3:06) That's why it's still coming up. (3:08) Mhmm. (3:08) Gosh. (3:09) I don't really remember that being a big part of management for us back then.
Jenny Smith (3:14) But No.
Scott Benner (3:15) Yeah. (3:15) I don't think about it much, honestly.
Jenny Smith (3:17) I think for kids, it might be or anybody going through a transitional time in life where their needs are changing, we pay attention I do, especially when I'm working with my kiddos. (3:29) I pay attention to total daily insulin because as their needs change and we can see things fluxing and we need to make adjustments, tracking their total daily insulin can be helpful to explain this is why you're seeing a higher blood sugar. (3:44) We're needing to increase. (3:46) You know, little Susie has grown an inch in the past three months.
Scott Benner (3:49) Mhmm.
Jenny Smith (3:50) This is why her insulin needs are this versus this. (3:53) So it's it's helpful just to acknowledge that you're not crazy that insulin needs are going up.
Scott Benner (3:59) Right. (4:00) So You know, it's funny too because people sometimes talk about that, like, you know, your your insulin should be 50% based on 50%. (4:09) I don't I don't really prescribe to that, really. (4:13) I don't see that being the case some days.
Jenny Smith (4:16) And no. (4:16) Really, you know, the pump that strives hard, which you know very well Yeah. (4:21) Having done all the Omnipod five episodes, that algorithm strives really hard to get somebody to about a fifty fifty. (4:28) Right. (4:28) But that's the algorithmic that's how it was written, coded to do, where with algorithm driven systems, especially in the DIY community, that fifty fifty, it it can kinda get thrown out the window a bit because of the give and take of the system for the way that the algorithm is written to work for you.
Scott Benner (4:48) Mhmm. (4:49) No. (4:49) I'm glad you said it because I was thinking that that might be an old metric, really. (4:53) Mhmm. (4:53) You know, that you don't see much more of.
Jenny Smith (4:55) But you hear it. (4:56) It's a great one to bring up because it's a metric that a lot of doctors
Scott Benner (5:01) They throw it around.
Jenny Smith (5:01) Still are hard lined in looking at. (5:04) And they're like, no. (5:05) No. (5:05) Something's gotta be off. (5:07) We have to throw in more basil here because, you know, you're you're only getting 30% when you should be getting a fifty fifty split.
Jenny Smith (5:13) And it's like then cleanup work on my part, teaching somebody. (5:17) It's kind of old school information.
Scott Benner (5:19) Right. (5:20) Okay. (5:20) Alright. (5:21) TDI oh, also TDI or TDD, why do people change things? (5:24) Like, why did some like, whatever was first, why did someone one day go, oh, it should be TDD or vice versa?
Scott Benner (5:30) Like, why do you gotta make everything hard? (5:32) Just Right.
Jenny Smith (5:32) Say the Keep it.
Scott Benner (5:33) Say the thing.
Jenny Smith (5:34) Alright. (5:34) Thanks. (5:34) Right.
Scott Benner (5:42) Hey, kids. (5:42) Listen up. (5:43) You've made it to the end of the podcast. (5:45) You must have enjoyed it. (5:46) You know what else you might enjoy?
Scott Benner (5:47) The private Facebook group for the Juice Box podcast. (5:51) I know you're thinking, oh, Facebook, Scott, please. (5:53) But no. (5:54) Beautiful group, wonderful people, a fantastic community. (5:58) Juice Box podcast type one diabetes on Facebook.
Scott Benner (6:01) Of course, if you have type two, are you touched by diabetes in any way? (6:05) You're absolutely welcome. (6:07) It's a private group, you'll have to answer a couple of questions before you come in. (6:10) We'll make sure you're not a bot or an evil doer, then you're on your way. (6:14) You'll be part of the family.
Scott Benner (6:16) Hey. (6:16) Thanks for listening all the way to the end. (6:18) I really appreciate your loyalty and listenership. (6:21) Thank you so much for listening. (6:23) I'll be back very soon with another episode of the Juice Box podcast.
Scott Benner (6:27) Hey. (6:27) I'm dropping in to tell you about a small change being made to the Juice Cruise 2026 schedule. (6:32) This adjustment was made by Celebrity Cruise Lines, not by me. (6:36) Anyway, we're still going out on the Celebrity Beyond cruise ship, which is awesome. (6:40) Check out the walkthrough video at juiceboxpodcast.com/juicecruise.
Scott Benner (6:45) The ship is awesome. (6:46) Still a seven night cruise. (6:48) It still leaves out of Miami on June 21. (6:51) Actually, most of this is the same. (6:53) We leave Miami June 21, head to Coco Cay in The Bahamas, but then we're going to San Juan, Puerto Rico instead of Saint Thomas.
Scott Benner (7:00) After that, Bastille. (7:02) I think I'm saying that wrong. (7:03) Saint Kitts And Nevis. (7:05) This place is gorgeous. (7:06) Google it.
Scott Benner (7:07) I mean, you're probably gonna have to go to my link to get the correct spelling because my pronunciation is so bad. (7:11) But once you get the Saint Kitts and you Google it, you're gonna look and see a photo that says to you, oh, I wanna go there. (7:18) Come meet other people living with type one diabetes from caregivers to children to adults. (7:24) Last year, we had a 100 people on our cruise, and it was fabulous. (7:29) You can see pictures to get at my link, juiceboxpodcast.com/juicecruise.
Scott Benner (7:34) You can see those pictures from last year there. (7:37) The link also gives you an opportunity to register for the cruise or to contact Suzanne from Cruise Planners. (7:42) She takes care of all the logistics. (7:45) I'm just excited that I might see you there. (7:47) It's a beautiful event for families, for singles, a wonderful opportunity to meet people, swap stories, make friendships, and learn.
Scott Benner (7:56) Have a podcast? (7:57) Want it to sound fantastic? (7:59) Wrongwayrecording.com.
Please support the sponsors
The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here. Recent donations were used to pay for podcast hosting fees. Thank you to all who have sent 5, 10 and 20 dollars!