Great forum and super support!

[Clifton]

Having been a member on the forum for only a few days, I've already gleaned masses of information that has helped me put my management of T2D into perspective and for that I'm really grateful🙂

I expect my BG levels and related regimes to go haywire from tomorrow as I will be working for 6 days - early mornings through to late evenings, away from home in a hotel, but grabbing healthy lunches from the likes of M&S as the cafeterias in my place of work are this diabetic's nightmare! Steak or fish for dinner is the plan and fitting in what fitness regimes I can, where I can - but that'll be trickier given the insane workload and prep required.

I've already fathomed out we all need to be the leaders of our own tuned diabetic care, with the professionals providing the safety net when needed. I know I'll need encouragement going forward too!

I can let you guys know how the T2D management next week works out if that's of any interest? I'm still in the experimental phase trying to determine what I can tolerate and what sends me into BG orbit...the jigsaw is (very) slowly coming together...

 

[Docb]

Please let us know how things go next week. This forum works best when members combine what happens to others as a means of formulating a plan for themselves. Your contribution will be invaluable in that process.

 

[Cherrelle DUK]

Hi Clifton, thanks so much for your kind words! So glad the forum has been useful.

I think your reflections are really important and the next week will be too. Managing diabetes isn't about being perfect but having enough awareness to make the appropriate choices when needed. It's a lifestyle enhancement so flexibility is important.

Yes, please do keep us updated. If there's anything we can help with, do let us know.

 

[Drummer]

When away from home I tend to exist on salad stuff, with ready made salad easy to get hold of, I carry a spray bottle of water so I can wash off tomatoes, radish etc, a sharp knife for slicing and some bowls with lids plus a bottle of oil and vinegar dressing. I have a small metal plate for slicing and kitchen towel for cleaning up afterwards. It all fits into a hessian bag and I am often the envy of those with sandwiches.