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First atemmpt at pizza tonight
- Thread starter rayray119
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rebrascora
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Liking your post because it sounds like you are already planning your next pizza experiment and what you are going to try different next time..... this is the right mental attitude.
It looks like your levels have skyrocketed despite the fat from the cheese in the pizza, so you might benefit from injecting your bolus insulin a bit earlier rather than splitting the dose. It will be interesting to see if you come back down into range later or need a correction. How long in advance of eating did you prebolus for it?
It looks like your levels have skyrocketed despite the fat from the cheese in the pizza, so you might benefit from injecting your bolus insulin a bit earlier rather than splitting the dose. It will be interesting to see if you come back down into range later or need a correction. How long in advance of eating did you prebolus for it?
Elizabethe
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It happened to myself when I first tried a Chinese take away. The next time I split the doze before and after, it was still a bit high but more manageable. Six months in I still feel apprehensive when trying new meals.
Good on you for trying .
I had the piza around 5 they dis go up then started to come down then sky rocketed it again
Plus. I did burn pizza
I didnt wait any time to be honset but i probelly should half. I was a bit nervous about waiting
rebrascora
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Good thinking!
Ivostas66
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I tend to get very excited thinking I have at last nailed it with pizza and Chinese takeaways when I test a couple of hours later and find I am in range. However, I almost always see a big spike in the night though. It's only since I received the Libre 2 that I am able to treat it due to the alarm system, prior to this it wasn't until the morning that I saw I had been in the teens throughout the night!
Interestingly it is OK if I eat them at lunchtime - perhaps because I am active throughout the afternoon?
Interestingly it is OK if I eat them at lunchtime - perhaps because I am active throughout the afternoon?
Amity Island
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Hi Rayray119,
Well done for giving this a go. It's got to be one of the most challenging things.
I've found the insulin doses depend entirely on type of pizza. I find for a thin base low topping I can just bolus as any other meal, but for the American deep base thick topping pizzas they are much more difficult. For a 10 inch I do all the carbs after 45mins from starting to eat, plus extra 5 hrs later. So for a 140g carb pizza that's 14u at 45mins then 4 extra units at 5hrs.
Good luck. It's a matter of trying and testing.
nonethewiser
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If at first you dont succeed then try try again, apply this proverb to diabetes management, more times than enough perseverance pays off in end.
rebrascora
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Yes, totally agree. I bought a box of 12 mince pies late Sep/early Oct and I am still experimenting with them to try to find the best insulin strategy.... Just 2 left and I am getting there. BBE on them was 1st Nov but warmed up in the microwave with a little rum and served with cream and they are still very good! I had planned to give them to my sister or my partner when my first 2 experiments failed.... but pleased I didn't.
Ive actully been exciseing to try and get this in the green zone because i want a mince nowYes, totally agree. I bought a box of 12 mince pies late Sep/early Oct and I am still experimenting with them to try to find the best insulin strategy.... Just 2 left and I am getting there. BBE on them was 1st Nov but warmed up in the microwave with a little rum and served with cream and they are still very good! I had planned to give them to my sister or my partner when my first 2 experiments failed.... but pleased I didn't.
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was going to try this again tonight but chickened out going to have to make myslef do tomorrow. athough part of my cheickening out i was towards the higher end anyway. i was falling apartelly becuase i corrected with my luch then ate something and then went up but not the high enough for a correction. but i also chickened out last time
mikeyB
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I always had problems bolussing for pizzas until I started making my own. The base contains bread flour (or 00 flour) plus 20% by weight of semolina (for crispness) plus salt, olive oil, yeast and water. Simple countable carbs, plus the carbs in the tomato smeared on top. And just protein toppings - cheese, seafood, anchovies, or sliced spicy ingredients such as pepperoni and jalapeño peppers. Still takes a whack of of insulin but one shot does the job.
Bruce Stephens
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For lazier people, Tesco make pizza bases that I think are fine. Probably just because of the size (they're about 20cm in diameter) they're about 50g carbohydrate, which I find is a more enjoyable size to eat anyway.
i bought one in swainwibrys which says says its 30 somthing for half the pizza so around 60 something for the whole pizza must not
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