Recent Posts - DAFNE Online

Jun 16, 2011

Karen Westwood 38 posts

Topic: Carbohydrate Counting / Jacket Potato

I agree with JWo on this one. Had the same problems with jacket spuds and asked at my DAFNE refresher course. I was told to weigh the potato raw and work out the carbs from that weight. This has worked for me since.

Good luck Smile

Karen x

Jun 16, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Great

Cooked weight would only apply if you were only have some,of what is there......so weighing the amount of fried rice from the Chinese your going to have for example.........

I always have the full amount so unlocked weights also suit me....

Jun 15, 2011

AllanR 15 posts

Topic: Carbohydrate Counting / Jacket Potato

Basically just going to keep on doing as at the beginning....half the normal dose for it, and anything need fixing, fix it later. Seems to work fine so far really with very little fixing needed. Not a perfect fix, but a good enough one which works for me and you don't have a set of scales when your in town getting lunch.

Jun 15, 2011

Linda S123 8 posts

Topic: Questions for HCPs / Metformin /Type 1

Wow ! Im beginning to think that the reason it is used for weight loss is because nothing stays inside for long enough !!! The weight loss side would be of benefit, but Insulin resistance has been suggested as I have been IDD for coming up for 40 years and have highs where I shouldnt have. I appear to have the dawn phenomenon around lunch ( always was a late starter ! )

Jun 15, 2011

JayBee 587 posts

Topic: Carbohydrate Counting / Jacket Potato

Have either of you actually looked at weighing the spud raw and going on that like Carolin was saying?
I have and it works out great for me. No problem (even eating the jacket to make sure). Why are you over complicating it?

Jun 15, 2011

JayBee 587 posts

Topic: General Discussion / Great

We are not talking about the CPs changing - it's the weight that is changing due to the water absorption (or loss)!

If you usually cannot weigh stuff like pasta or rice before cooking then you're going to be looking at risk every time. I've found cooked weight to be so very unreliable so I always trust the uncooked weight. You just don't know how much the water it was cooked in is effecting the weight so it is a risk every time. This is why so many have so much trouble with these foods!

In another discussion about jacket potatoes in particular on this forum (Please take particular note of what Carolin the HCP says), they are also something to be wary of because they're not processed before hand.... therefore, when the water content changes when it's prepared in whatever way it is, you just cannot rely on the idea that it will be the same every time after cooking. Best to weigh it before cooking to get the more reliable CP total.

On the note of already processed stuff - like a microwavable pasta meal - I would believe the labelling on the packaging personally because it's likely that the water has already been sorted out for you.

Jun 15, 2011

JayBee 587 posts

Topic: General Discussion / Carbs v Cals

Sorry, I wasn't able to add the links earlier... I remembered wrong - it was how active fat can cause Type 2 diabetes... Here's a link to the clip I meant (From Diabetes UK). When I watched all four episodes, it was just frightening to see it in action. Sad

I think when you try to apply life style changes, you really have to work out what is best for you as an individual. I do have suggestions but most of them are summarised by simply remembering "small goals work towards the main goal". You do not have to cut anything completely out of your life (unless it's stuff like smoking of course) - you just have to remember that moderation is key (even for things like exercise - as I learnt while trying to do push ups with no prior training! I do not recommend this lol, start with wall pushes definitely lol). ^_^;

Jun 15, 2011

dafne-dude 11 posts

Topic: General Discussion / Advice if possible.

Hi Deanna,
Yeah i've noticed some changes in my ratio but only at breakfast and only at the w/end normally i'am 1:1 ratio for all meals but just recently i've had to up that to a 1:2 for breakfast but like i say only at w/ends?? it's weird...

When you say burning- do you mean while injecting or after?? i've noticed some injections sting a little more than others...

Jun 15, 2011

Garry 328 posts

Topic: General Discussion / Advice if possible.

Use and post your on-line diary occasionally and people will try to assist.
DAFNE teaches ratios in QA:CP or in your case mentioned a 3:1 ratio.
Don't get stressed about your ratios changing as it happens to us all at different times during the year...infection...activity levels...work stress...lot of things have a quite dramatic affect upon our resistance to insulin.
Don't worry about it.
Just keep up the discipline and things will work out for you.
We are all looking to live as normal a lifestyle as possible and yet avoid some of the long term effects that being a diabetic infers.
Follow the established rules and live life to the full Very Happy

Regards
Garry

Jun 15, 2011

Garry 328 posts

Topic: Questions for HCPs / Metformin /Type 1

My consultant's approach was to help aid a reduction in ratios.
Has not had the desired effect for me at this dosage. I'm not really willing to up it though, as I suspect that it will have other undesirable impacts upon digestion!
Regards
Garry

Jun 15, 2011

deanna 8 posts

Topic: General Discussion / Advice if possible.

Ive been diabetic over 2 years now.
Has anyone got any ideas why, unitl recently, i was on a 1:1 ratio for all meals, for this to change in a matter of months ?
First to go was breakfast - im now on a 1:3 ratio, my CPs are 10 = 30QA

Slowly but surerly came tea time - im now on a 1:2 ratio but ive got a nagging hunch that this is increasing at least to 1 : 2 1/2 ratio.

At the moment lunch is still an unsteady 1:1 ratio

With increasing awareness on my part, eating after 3oclock in the day results in a 1:2 ratio (worryingly similar to evening tea)

This is very worrying for me as i am having other difficulties with my diabeties at the moment such as morning high BG without night hypos, burning under the skin from my insulin, and a number of other physical symptoms like headaches and nausea.
With this ever-increasing rise in my need for more insulin i am starting to freak out as to what further side-effects are in store for me and if i can handle them.

Please, any opinions would be good x

Jun 15, 2011

deanna 8 posts

Topic: General Discussion / Great

Hi everyone.
Ive only been diagnosed 2 n a half years now. The dafne course was brilliant for me, i took it about 7months after i first got diagnoed. Dont know where id be without it. I think it really helped learning about CPs and correction from the get-go, id recommend that everyone with diabetes go for this course as soon as they can.

For me i try to stay away from foods like take-away rice and pasta because you never know how they make them, the portions size or anything. Pizzas loads easier to work out. Or if your set on rice and pasta, the trick is to look on the back of the packaging (microwaveable) when your in the store, look at a couple with different sauce etc so you get a good visual, especially if youve had one before because then you know the portions size for when you get a take-away.
Believe me this works Very Happy

But to be honest i did a lot of guess work when i first go diagnosed until i took enough insulin for the food i was having, while i tried to stick with same meals and portions.
While this worked somewhat successfully, carb counting, wow... when youve got the general principles set in your head you know it all Very Happy

I can now just look at a plate of food in front of me and know the CPs and the amount of QA i need to take. Its bril. So yes carb counting gets way easier as time goes on, i havnt picked up my CP book in ages x

Jun 15, 2011

Karen Westwood 38 posts

Topic: General Discussion / Hb1Ac results

Thanks for that Sarah, think I might have a look into it.

Like your comment about the lie detector machine, how true is that!! Its good to see that others have ups and downs too. 30+ years is a long time to be good all the time isn't it Wink

I managed to get my HbA1 down to 6.7 following my DAFNE course 2 years ago and this was classed as a normal level but now it has crept back to 8.1 which I am told is only 'average'. To be honest I think that the guidelines have definately reduced over the years and they are now asking for lower levels to be maintained (in an ideal world!!). You seem to be doing well at the moment though so keep up the good work. I am back to blood testing before each meal in the quest to reduce my HbA1 further and become 'normal' again lol!

Good luck Very Happy

Karen x

Jun 15, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Carbs v Cals

What lifestyle choices do you make that you think benefit you most....

Jun 15, 2011

JayBee 587 posts

Topic: General Discussion / Carbs v Cals

It's only since doing DAFNE that I even bothered looking at carb counting. I just never made the click to turn myself into a personal lab mouse lol.

Before DAFNE, I just ate whatever I fancied for my meals and did nothing but guesswork based on whatever I could remember from past experience of that particular bit of food.

I have never been on any diet and quite frankly, I think most of them are a waste of time considering it's often a lifestyle change needed - not a diet change. Diets tend to be only quick fixes or a chore that won't last so I refuse to go on a "diet". I rarely snack, if at all. If I'm hypo'ing a lot, the last thing I want to do is snack to take on more body fuel that I don't need!

Small lifestyle changes are much easier (and more fun!) to apply and are long term moves for the better. It's all too common for people to blame the food they eat, when they should take some responsibility for their life choices in the first place.

Some may think that this is easier said than done (understandable natural frustration considering some of us will have other conditions to work around), even rich coming from me considering I've only ever been underweight or a good weight throughout my life, but this logic is working for me so I naturally encourage it! Smile

Thyroid issues are quite a big factor to fight when it comes to weight loss and I'm very thankful that I don't have that sort of problem (yet). Sad

I wish you all the best of luck with your working with it. If you're overweight or more, you're naturally more likely to have increased insulin resistance.

Did anyone see those You Tube videos about Type2 diabetes and how it works? Quite frightening stuff! Sad

On Twitter it was suggested that perhaps some Type1s have the Type2 condition as well... what do we think of this? Certainly would explain the increased insulin resistance...

Jun 15, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Great

Might be best finding something online out of the supermarket and testing with those values......

Jun 15, 2011

dafne-dude 11 posts

Topic: General Discussion / Great

yeah i don't get that one where it says noodles dried (who eats uncooked noodles).. yeah 1:1 ratio

Jun 15, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Great

Neil Brown said:
Says 100g is 3 CP so is that not 9 ????

yeah, for boiled anyway (cooked), seems to be less for fried/pilau, maybe less water content.............found in the takeaway section.........

Jun 15, 2011

Neil Brown 28 posts

Topic: General Discussion / Great

Says 100g is 3 CP so is that not 9 ????

Jun 15, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Great

actually I think its 7.5 for fried/pilau and 9 for boiled (300g)

noodles, its says its 7 for 100 grams dried, but dont know if that means cooked or not cooked...........

are you on 1:1 ratio at dinner......?

Jun 15, 2011

dafne-dude 11 posts

Topic: General Discussion / Great

7qa for that 300g tub?? i think i took 12qa for 250g of noodles and no surprise hypo'd 2hrs later..

Jun 15, 2011

novorapidboi26 1,819 posts

Topic: General Discussion / Great

70 grams in 300g tub..........fried , boiled, pilau........... Laughing

Jun 15, 2011

Welshmapleleaf 19 posts

Topic: General Discussion / Great

Blimey! Don't get me started about how much insulin you need to cover a tiny amount of rice either!!!!!!! Laughing

Jun 15, 2011

dafne-dude 11 posts

Topic: General Discussion / Great

yeah neil i think that at times too especially with pasta i always have more than the fistful of pasta on my plate and the amount of insulin required just seems mega..

Jun 15, 2011

dafne-dude 11 posts

Topic: General Discussion / Great

yeah me too never knew about correction doses and other really helpfull tips like this, it is such an eye opener i wish they had courses like this 17yrs ago.. and i also discovered fruit sugar which is much better than sweetners great for yer coffee ha..

i done the course in stobhill hospital

Jun 16, 2011 Karen Westwood 38 posts	Topic: Carbohydrate Counting / Jacket Potato I agree with JWo on this one. Had the same problems with jacket spuds and asked at my DAFNE refresher course. I was told to weigh the potato raw and work out the carbs from that weight. This has worked for me since. Good luck Karen x

Jun 16, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Great Cooked weight would only apply if you were only have some,of what is there......so weighing the amount of fried rice from the Chinese your going to have for example......... I always have the full amount so unlocked weights also suit me....

Jun 15, 2011 AllanR 15 posts	Topic: Carbohydrate Counting / Jacket Potato Basically just going to keep on doing as at the beginning....half the normal dose for it, and anything need fixing, fix it later. Seems to work fine so far really with very little fixing needed. Not a perfect fix, but a good enough one which works for me and you don't have a set of scales when your in town getting lunch.

Jun 15, 2011 Linda S123 8 posts	Topic: Questions for HCPs / Metformin /Type 1 Wow ! Im beginning to think that the reason it is used for weight loss is because nothing stays inside for long enough !!! The weight loss side would be of benefit, but Insulin resistance has been suggested as I have been IDD for coming up for 40 years and have highs where I shouldnt have. I appear to have the dawn phenomenon around lunch ( always was a late starter ! )

Jun 15, 2011 JayBee 587 posts	Topic: Carbohydrate Counting / Jacket Potato Have either of you actually looked at weighing the spud raw and going on that like Carolin was saying? I have and it works out great for me. No problem (even eating the jacket to make sure). Why are you over complicating it?

Jun 15, 2011 JayBee 587 posts	Topic: General Discussion / Great We are not talking about the CPs changing - it's the weight that is changing due to the water absorption (or loss)! If you usually cannot weigh stuff like pasta or rice before cooking then you're going to be looking at risk every time. I've found cooked weight to be so very unreliable so I always trust the uncooked weight. You just don't know how much the water it was cooked in is effecting the weight so it is a risk every time. This is why so many have so much trouble with these foods! In another discussion about jacket potatoes in particular on this forum (Please take particular note of what Carolin the HCP says), they are also something to be wary of because they're not processed before hand.... therefore, when the water content changes when it's prepared in whatever way it is, you just cannot rely on the idea that it will be the same every time after cooking. Best to weigh it before cooking to get the more reliable CP total. On the note of already processed stuff - like a microwavable pasta meal - I would believe the labelling on the packaging personally because it's likely that the water has already been sorted out for you.

Jun 15, 2011 JayBee 587 posts	Topic: General Discussion / Carbs v Cals Sorry, I wasn't able to add the links earlier... I remembered wrong - it was how active fat can cause Type 2 diabetes... Here's a link to the clip I meant (From Diabetes UK). When I watched all four episodes, it was just frightening to see it in action. I think when you try to apply life style changes, you really have to work out what is best for you as an individual. I do have suggestions but most of them are summarised by simply remembering "small goals work towards the main goal". You do not have to cut anything completely out of your life (unless it's stuff like smoking of course) - you just have to remember that moderation is key (even for things like exercise - as I learnt while trying to do push ups with no prior training! I do not recommend this lol, start with wall pushes definitely lol). ^_^;

Jun 15, 2011 dafne-dude 11 posts	Topic: General Discussion / Advice if possible. Hi Deanna, Yeah i've noticed some changes in my ratio but only at breakfast and only at the w/end normally i'am 1:1 ratio for all meals but just recently i've had to up that to a 1:2 for breakfast but like i say only at w/ends?? it's weird... When you say burning- do you mean while injecting or after?? i've noticed some injections sting a little more than others...

Jun 15, 2011 Garry 328 posts	Topic: General Discussion / Advice if possible. Use and post your on-line diary occasionally and people will try to assist. DAFNE teaches ratios in QA:CP or in your case mentioned a 3:1 ratio. Don't get stressed about your ratios changing as it happens to us all at different times during the year...infection...activity levels...work stress...lot of things have a quite dramatic affect upon our resistance to insulin. Don't worry about it. Just keep up the discipline and things will work out for you. We are all looking to live as normal a lifestyle as possible and yet avoid some of the long term effects that being a diabetic infers. Follow the established rules and live life to the full Regards Garry

Jun 15, 2011 Garry 328 posts	Topic: Questions for HCPs / Metformin /Type 1 My consultant's approach was to help aid a reduction in ratios. Has not had the desired effect for me at this dosage. I'm not really willing to up it though, as I suspect that it will have other undesirable impacts upon digestion! Regards Garry

Jun 15, 2011 deanna 8 posts	Topic: General Discussion / Advice if possible. Ive been diabetic over 2 years now. Has anyone got any ideas why, unitl recently, i was on a 1:1 ratio for all meals, for this to change in a matter of months ? First to go was breakfast - im now on a 1:3 ratio, my CPs are 10 = 30QA Slowly but surerly came tea time - im now on a 1:2 ratio but ive got a nagging hunch that this is increasing at least to 1 : 2 1/2 ratio. At the moment lunch is still an unsteady 1:1 ratio With increasing awareness on my part, eating after 3oclock in the day results in a 1:2 ratio (worryingly similar to evening tea) This is very worrying for me as i am having other difficulties with my diabeties at the moment such as morning high BG without night hypos, burning under the skin from my insulin, and a number of other physical symptoms like headaches and nausea. With this ever-increasing rise in my need for more insulin i am starting to freak out as to what further side-effects are in store for me and if i can handle them. Please, any opinions would be good x

Jun 15, 2011 deanna 8 posts	Topic: General Discussion / Great Hi everyone. Ive only been diagnosed 2 n a half years now. The dafne course was brilliant for me, i took it about 7months after i first got diagnoed. Dont know where id be without it. I think it really helped learning about CPs and correction from the get-go, id recommend that everyone with diabetes go for this course as soon as they can. For me i try to stay away from foods like take-away rice and pasta because you never know how they make them, the portions size or anything. Pizzas loads easier to work out. Or if your set on rice and pasta, the trick is to look on the back of the packaging (microwaveable) when your in the store, look at a couple with different sauce etc so you get a good visual, especially if youve had one before because then you know the portions size for when you get a take-away. Believe me this works But to be honest i did a lot of guess work when i first go diagnosed until i took enough insulin for the food i was having, while i tried to stick with same meals and portions. While this worked somewhat successfully, carb counting, wow... when youve got the general principles set in your head you know it all I can now just look at a plate of food in front of me and know the CPs and the amount of QA i need to take. Its bril. So yes carb counting gets way easier as time goes on, i havnt picked up my CP book in ages x

Jun 15, 2011 Karen Westwood 38 posts	Topic: General Discussion / Hb1Ac results Thanks for that Sarah, think I might have a look into it. Like your comment about the lie detector machine, how true is that!! Its good to see that others have ups and downs too. 30+ years is a long time to be good all the time isn't it I managed to get my HbA1 down to 6.7 following my DAFNE course 2 years ago and this was classed as a normal level but now it has crept back to 8.1 which I am told is only 'average'. To be honest I think that the guidelines have definately reduced over the years and they are now asking for lower levels to be maintained (in an ideal world!!). You seem to be doing well at the moment though so keep up the good work. I am back to blood testing before each meal in the quest to reduce my HbA1 further and become 'normal' again lol! Good luck Karen x

Jun 15, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Carbs v Cals What lifestyle choices do you make that you think benefit you most....

Jun 15, 2011 JayBee 587 posts	Topic: General Discussion / Carbs v Cals It's only since doing DAFNE that I even bothered looking at carb counting. I just never made the click to turn myself into a personal lab mouse lol. Before DAFNE, I just ate whatever I fancied for my meals and did nothing but guesswork based on whatever I could remember from past experience of that particular bit of food. I have never been on any diet and quite frankly, I think most of them are a waste of time considering it's often a lifestyle change needed - not a diet change. Diets tend to be only quick fixes or a chore that won't last so I refuse to go on a "diet". I rarely snack, if at all. If I'm hypo'ing a lot, the last thing I want to do is snack to take on more body fuel that I don't need! Small lifestyle changes are much easier (and more fun!) to apply and are long term moves for the better. It's all too common for people to blame the food they eat, when they should take some responsibility for their life choices in the first place. Some may think that this is easier said than done (understandable natural frustration considering some of us will have other conditions to work around), even rich coming from me considering I've only ever been underweight or a good weight throughout my life, but this logic is working for me so I naturally encourage it! Thyroid issues are quite a big factor to fight when it comes to weight loss and I'm very thankful that I don't have that sort of problem (yet). I wish you all the best of luck with your working with it. If you're overweight or more, you're naturally more likely to have increased insulin resistance. Did anyone see those You Tube videos about Type2 diabetes and how it works? Quite frightening stuff! On Twitter it was suggested that perhaps some Type1s have the Type2 condition as well... what do we think of this? Certainly would explain the increased insulin resistance...

Jun 15, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Great Might be best finding something online out of the supermarket and testing with those values......

Jun 15, 2011 dafne-dude 11 posts	Topic: General Discussion / Great yeah i don't get that one where it says noodles dried (who eats uncooked noodles).. yeah 1:1 ratio

Jun 15, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Great Neil Brown said: Says 100g is 3 CP so is that not 9 ???? yeah, for boiled anyway (cooked), seems to be less for fried/pilau, maybe less water content.............found in the takeaway section.........

Jun 15, 2011 Neil Brown 28 posts	Topic: General Discussion / Great Says 100g is 3 CP so is that not 9 ????

Jun 15, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Great actually I think its 7.5 for fried/pilau and 9 for boiled (300g) noodles, its says its 7 for 100 grams dried, but dont know if that means cooked or not cooked........... are you on 1:1 ratio at dinner......?

Jun 15, 2011 dafne-dude 11 posts	Topic: General Discussion / Great 7qa for that 300g tub?? i think i took 12qa for 250g of noodles and no surprise hypo'd 2hrs later..

Jun 15, 2011 novorapidboi26 1,819 posts	Topic: General Discussion / Great 70 grams in 300g tub..........fried , boiled, pilau...........

Jun 15, 2011 Welshmapleleaf 19 posts	Topic: General Discussion / Great Blimey! Don't get me started about how much insulin you need to cover a tiny amount of rice either!!!!!!!

Jun 15, 2011 dafne-dude 11 posts	Topic: General Discussion / Great yeah neil i think that at times too especially with pasta i always have more than the fistful of pasta on my plate and the amount of insulin required just seems mega..

Jun 15, 2011 dafne-dude 11 posts	Topic: General Discussion / Great yeah me too never knew about correction doses and other really helpfull tips like this, it is such an eye opener i wish they had courses like this 17yrs ago.. and i also discovered fruit sugar which is much better than sweetners great for yer coffee ha.. i done the course in stobhill hospital