Having a treat of Indian . Reading around curry dishes seems quarter naan about 30 carbs, checked karai about 12 g, total carbs have estimated for my meal about 97g, any advice on spikes following Indian. Do people tend to do insulin half before and half after due to high fat content ? Any tips appreciated
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Indian takeaway
- Thread starter AliBal
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Inka
Well-Known Member
- Relationship to Diabetes
- Type 1
I tend to split my bolus - not because of the high fat but because I have to guess the carbs so I like being able to add more insulin as needed. I check 1hr after the start of the meal, and again at 2hrs. I do extra tests through the evening just because it’s not an everyday meal and I don’t want to mess up.
In order to reduce carb estimate mistakes, I normally have a small portion of rice and fill up on items that aren’t so carby. I find Indian takeaway easier to deal with than Chinese as the latter always seems to have hidden starch and sugars.
Enjoy your food!
In order to reduce carb estimate mistakes, I normally have a small portion of rice and fill up on items that aren’t so carby. I find Indian takeaway easier to deal with than Chinese as the latter always seems to have hidden starch and sugars.
Enjoy your food!
Having a pump offers more flexibility and, with a curry, I find it helps a lot.
I take about 40% up front and the rest over 3 hours. That is probably too hard with injections so I would go for something like 40% up front and 60% after a couple of hours.
And, for me, it is definitely to do with the fat that needs the split bolus.
I take about 40% up front and the rest over 3 hours. That is probably too hard with injections so I would go for something like 40% up front and 60% after a couple of hours.
And, for me, it is definitely to do with the fat that needs the split bolus.
Thanks much appreciated advice
Docb
Moderator
- Relationship to Diabetes
- Type 2
Hi @AliBal. Are you talking about a takeaway from a curry house? If so, then be wary of any carb content you might look up because what finishes up in the meal will depend on the chef. I go to a very good takeaway but am very careful of what I order because they use their own home made "gravy" or vegetable stock, which is based on spiced potatoes and onions. Spiked me badly until I realised what was going on and avoided dishes using that used it.
Thanks will see how it turns out . Guess a bit trial and error to start with. Was newly diagnosed this summer so finding my feet still with eating out and takeaway !
nonethewiser
Well-Known Member
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- Type 1
Same here with bolus, on pump makes it easier for takeaway food.
trophywench
Well-Known Member
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- Type 1
Aaah, well - if it's a proper Korma, then of course it is fattier because it's cooked exceedingly slowly, in cream - but I doubt you'd be served a classically cooked one in a take away - the only time I've ever had a Korma was at the private silver wedding party of a large Indian restaurant's owner and his English wife - my first husband knew their son, cos he did a fair bit of work for son's employer. A huge 'vat' of utterly succulent chicken wings which I would not normally give you a thankyou for!
No, he didn't serve that up in his restaurant, this one had been on the go since yesterday!!
No, he didn't serve that up in his restaurant, this one had been on the go since yesterday!!
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