pippaandben
Well-Known Member
- Relationship to Diabetes
- Type 2
Hopefully this holiday will be a lot easier for me now I'm on basal/bolus. I've collected leaflets from Wetherspoons and McDonalds as carb guides.
Rye bread is about the only really dark bread there - anyone got an idea about carbs per slice - which are quite small? They also have a lot of bean/pulse type dishes at breakfast - again what would be a reasonable guess per tablespoon? Or should I just stick to the egg station and omelettes?
On past trips I have found that my BS goes high the second week and then takes a week to come down when home so hoping I can now get far better control and correct properly. Currently I use 1u to change 3mmol. Will the heat affect this ration? Up or down?
Rye bread is about the only really dark bread there - anyone got an idea about carbs per slice - which are quite small? They also have a lot of bean/pulse type dishes at breakfast - again what would be a reasonable guess per tablespoon? Or should I just stick to the egg station and omelettes?
On past trips I have found that my BS goes high the second week and then takes a week to come down when home so hoping I can now get far better control and correct properly. Currently I use 1u to change 3mmol. Will the heat affect this ration? Up or down?