shiv
Well-Known Member
- Relationship to Diabetes
- Type 1
Sam - just thinking about what Gary Scheiner said at FFL. If you've got say, a cheesy sauce in that lasagne, that could add to the slow release of carbs.
He suggested for pizza giving the bolus over 2 hours, then setting a 150% temp basal for 8 hours. I tried it last night after pizza, except I did the temp basal over 4 hours as we only had small pizzas and it did seem to work although I think I do need to do it for the full 8 hours as I rose between 3 and 7.30am despite a small correction at 3am.
Not sure how that theory works with pasta, but I'm going to try it soon. I reckon it could work quite well.
He suggested for pizza giving the bolus over 2 hours, then setting a 150% temp basal for 8 hours. I tried it last night after pizza, except I did the temp basal over 4 hours as we only had small pizzas and it did seem to work although I think I do need to do it for the full 8 hours as I rose between 3 and 7.30am despite a small correction at 3am.
Not sure how that theory works with pasta, but I'm going to try it soon. I reckon it could work quite well.