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Group 7-day waking average?

A 6.3 for me at 05:57 That will be eating late and a second helping of chilli last night!

Dull, wet, and miserable on the school run this morning. We must have had an influx of Redwings last night. We set off more or less at first light (07:10) and there were Redwings everywhere!
 
Lanny said:
😛 a bit of lippy, @eggyg your spirits are picking up if you care enough to put some on! Sometimes I put a full face of make up on even though no one will see it being stuck in the house but, it makes me feel a bit more human which I need at times! 🙄:D😎😛😉
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I put a full face on last weekend after nearly a year without any and yes it did make me feel a bit better too. I have never found lippy did it for me at all... whereas eye makeup does... when I can be bothered, but I have resorted to my tinted lip salve recently because lips are definitely starting to suffer with the colder weather and need protection.
 
I am hoping this works for photo of my dinner last night...
 

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  • steak and celeriac chips IMG_20201202_185250397.jpg
    steak and celeriac chips IMG_20201202_185250397.jpg
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Wow! .... I managed to post a photo..... not such a technosaur after all!!
 
@rebrascora no date for op yet. Have appt 8 Feb for consultation with ‘the team’, decisions to make but the option of not doing anything has been taken away as apparently I have chronic infection and inflammation, so needs to be done ‘soon’. Pain definitely increasing both in intensity and frequency. Most frustrating and upsetting thing is trying to find information about it but only a few specialists deal with it. After Parliamentary Review this year only 3 hospitals are allowed to do it including UCLH who I am under. Can’t deny it is a worry that I keep trying to push to the back of my mind but the more symptomatic I am the more I think about it.
I know it might sound like I’m down about it, I’m not, I’m just one of those people who need to have all the information, options etc so I can go in fully prepared but I can’t this time. One of the GPs at work has got a copy of the MDT meeting letter and is going to look at it and if possible help me but he admits he has never come across it before but bless him for trying to help.
Sorry for the long answer to a simple question 🙂 🙂
 
Michael12421 said:
@rebrascora I could only manage about half of that- wished I could manage it all though
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I will confess that there were 5 celeriac chips left on my plate when I finished because I was pretty stuffed! It is very rare that I don't leave a clean plate!
Hoping leftover chips will reheat and crisp up again for another meal. Wondering if it is possible to freeze and reheat too. It is too much palaver to make them on a regular basis just for one but if I could batch cook them and freeze some it might be something I would have more often.
 
rebrascora said:
Well my BG topped out at 11.6 at bedtime with my celeriac chips experiment although I think it was the protein in the steak which took me up the final few points and held me steady at that for a couple of hours after I went to sleep and then the usual slow steady descent to the red line which I just touched and then bounced back up a bit an hour and a half before the alarm went off, then dropped again, but woke before I hit the red line a second time so it is a 4.2 for me this morning which I will happily accept as no JBs involved. Interestingly I had a dream this morning which is a very rare occurrence these days as I have been sleeping like the dead recently and I am inclined to suspect the dream coincided with the rebound from the red line... it was a bit of a stressful one.

@SueEK So sorry to hear you were in such pain yesterday and have a residual ache today. Really hope your op sorts the problem and goes smoothly. I can't remember... do you have a date for it?

@Lanny I am guessing you are back to the daily exercise since you are needing less Levemir. Hope that is going well.

@Michael12421 Sorry to read you woke to another hypo. Did you get anywhere with asking for a half unit pen?
You do seem to get cycles with the low readings and I wonder if you can't get a half unit pen, whether reducing your Toujeo dose by one unit every 3-4 days and then putting it back up might work... so if you normally take 10 units for example (just plucking a figure out of the air here) try 10, 10 10, 9, 10, 10, 9 etc so that 2 days a week you have a slightly lower dose. With it being a long acting insulin, that might have a similar effect to a half unit reduction. Or perhaps you are already trying something like that anyway?
I guess you didn't get anywhere with the doc as regards trying a different basal insulin?
You are far better off being in the 8s-10s every morning than risking 2s and 3s.
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The Toujeo might be your problem @Michael12421, I had it for about a year and had only issues with it, I went back to Livemir and thing soon settled down. Here in Germany the Toujeo has a bit of a bad reputation with diabetic clinics, some doctors like it but most nurses I have met don’t like it at all
 
@SueEK I can understand you wanting to have as much info as possible because knowledge is power and gone are the days when we just blindly trusted doctors to do what is best.... I am guessing that has possibly got you into this situation. Knowing the risks and best and worst possible outcomes is important in making these decisions. I think you are doing really well to cope as you are. Chronic pain is wearying physically and mentally so it would be perfectly understandable if you were down about it. Is there any way.... like a forum, to get in touch with other women who are going through or have gone through it to share experiences and thoughts?
 
Paulbreen said:
The Toujeo might be your problem @Michael12421,
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We've been saying the same for months but his Spanish team aren't the best xx
 
@KARNAK
Ted, I'm afraid steak was well done 😱 .... I'm a Philistine I know! 🙄 If it was fillet or I was eating out in a restaurant, it would be medium rare (don't like to show myself up in public 😉) but I like the fat on a sirloin or rib eye to be well done/crispy and that usually involves the whole steak being well cooked. For me the fat is the best bit, so I am prepared to sacrifice the meat being overcooked to get the fat right. This steak had a good amount of fat and was well marbled so a bit disappointing that it didn't turn out more tender than it was.
 
rebrascora said:
@SueEK I can understand you wanting to have as much info as possible because knowledge is power and gone are the days when we just blindly trusted doctors to do what is best.... I am guessing that has possibly got you into this situation. Knowing the risks and best and worst possible outcomes is important in making these decisions. I think you are doing really well to cope as you are. Chronic pain is wearying physically and mentally so it would be perfectly understandable if you were down about it. Is there any way.... like a forum, to get in touch with other women who are going through or have gone through it to share experiences and thoughts?
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Thanks you’re right I do like have all the info to hand. I have been on a couple of forums over the past couple of years to ask questions but I had to come off them, nothing but doom and gloom, horrible scary stories and nothing really positive. That itself was quite depressing so haven’t gone back on. That’s one of the reasons I like this forum for my diabetes in that there is so much positivity even if people are having a rough time.
PS love the look of your meal though can’t say I fancy celeriac chips 🙂
 
@SueEK Really surprised that other forums have not been as positive and supportive as this one and I would find that really concerning too. Definitely wise to move away from them, The other forums I have been active on were very much like this one, so I assumed they all worked this way.... passing on practical help and emotional support. I can see why you would want more info all the more if that was your experience of contact with others in the same situation. It sounds like you will have a very experienced medical team though so maybe this is one of those occasions where you do just have to have faith in them. Sometimes you just have to trust your instincts for what is the right decision or get to a stage where desperation makes the decision for you.... Hopefully the latter will not apply in your case. XX
 
@rebrascora, that meal looks delicious and well done on posting the photo.
@eggyg, a bit of lippy makes you feel better doesn't it. I must admit i've only been wearing mascara and eyeliner lately as if i put foundation and lippy on, it comes off on my mask at work so whats the point. I do miss my red lippy though so can't wait to stop wearing a mask.
@SueEK, sorry you aren't feeling well. I hope today has been a better day for you.
 
rebrascora said:
@KARNAK
Ted, I'm afraid steak was well done 😱 .... I'm a Philistine I know! 🙄 If it was fillet or I was eating out in a restaurant, it would be medium rare (don't like to show myself up in public 😉) but I like the fat on a sirloin or rib eye to be well done/crispy and that usually involves the whole steak being well cooked. For me the fat is the best bit, so I am prepared to sacrifice the meat being overcooked to get the fat right. This steak had a good amount of fat and was well marbled so a bit disappointing that it didn't turn out more tender than it was.
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You burned it😱 cut the fat off and cook it separately then flash them in a pan together
using the juice from both of them.
 
rebrascora said:
I'm afraid steak was well done 😱 .... I'm a Philistine I know! 🙄 If it was fillet or I was eating out in a restaurant, it would be medium rare (don't like to show myself up in public 😉) but I like the fat on a sirloin or rib eye to be well done/crispy and that usually involves the whole steak being well cooked
Click to expand...
If you cook your steak in a griddle pan you can hold it on its side with tongs to crisp up the fat first. Thus rare, or medium rare, steak with crispy fat
 
Sorry guys but I enjoy it well done as well as medium rare. My preference for a sirloin or rib eye is actually done quite low and slow in the oven in lamb fat with mushrooms and then browned off in a hot oven to finish. Told you I am a Philistine!
 
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