Today, the new diabetes educator I saw began talking about pumps, something my old assho--er--endo told me that I needed to be under basically perfect control to get one. The woman I saw today told me that very often a pumps helps people get under better control. Just another way my old endo screwed me over. With any luck, I should have one in the next two weeks or so.
I run a Metronic pump, it's the second one I've had and is a real game changer for me, I've used it along with CGMS's (Freestyle Libre and then Dex4/5) to really stabilise my glucose levels and my HbA1C's over the last few years.
some German customers reported skin reactions to the sensor's glue. Bu the majority is rather content with it I hope you belong to the percentage with not so sensitive skin *keeps fingers crossed* atm I have a different diebetes prob: my mom keeps urging me to eat more. She doesn't get it that I eat until I am not hungry anymore and then I stop. It has nothing to do with her cooking and everything with my stomach's capacity and my blood sugar levels. The other day we had pizza - 145 g carbs in one go instead of as a daily ration is definitely not a good idea. I felt really ill afterwards.
Today is International Diabetes Day, also this great man, who without whom, me, nor millions of others would have much worse lives than we do.
I'm having a resurgence of acid reflux and other digestive issues, possibly due to poor diet during the holidays. Hopefully, I'll have the motivation to get back on track, eat smaller portions, cut down on caffeine, and consume more fiber.
^ I hope you'll feel better really soon! I ought to eat far more fruit and veggies, too, but changing one's lifestyle is not that easy. Habits are very powerful and healthy nourishment requires time for both shopping and preparation. Not that easy after an exhausting day at work. I am toying with the idea of a veggie subscription. Local farmers offer a service where you pay a fixed sum every month and get a crate full of local fruit and veggies every week delivered to your front door. It's terribly expensive, though.
For a quick treatment, I suggest Tums. For a more detailed one, that's for you and your doctor to decide
I have been on prescription-strength omeprazole for years to the point that it seems to have lost its efficacy. Tums provides temporary relief, like 15 minutes. I've been supplementing with Pepcid, and that helps a bit.
I'm on Omeprazole too. It's only about 50% effective which is why I use the Tums. I guess I have better luck with that than you do, since I only need it after a meal. I also tried Pepcid, but that made me more sick then the acid reflux.
Have you tried alternative remedies like aloe vera juice, carrot juice, chamomile tea, or milk thistle? They don't sound very appealing, but some of them actually work. My stomach is very sensitive to spicy, sour, and acidic food and drinks, so I try to avoid those. I also need to shred the holiday pounds, as I tend to gain weight around my midsection, which causes the reflux, as well as recurring back pain. Core strengthening usually helps the back too.
Changing one's lifestyle is hard, but baby steps are easy. The subscription sounds like a great idea. You might also try looking up a few low-carb, rich in veggie, quick prep meals, for example, and include one or two a week. I make 95% of my meals from scratch, but rarely spend more than 30 minutes in the kitchen. @Sibyl , can't wait to hear how you take to the pump. I'm still very much looking forward to my Dexcom G6, which has been waiting, unopened for a month. I want to get through all my back G5 sensors (I extended them) before I use it and have two months' left in my current transmitter battery. I like to stock up on supplies because, you know, the US is a hellhole for anyone with an expensive medical condition.
Those quick prep meals are a good idea! If the German-wide net-failure can be mended I'll go recipe hunting this weekend (atm I'm posting from my office which uses one of the few providers who's net still works) Usually, I cook in the weekend and freeze half of it. Last Sumer I've bought a huge pot in which you can sterilize food in Kilner-like jars. We have a different system called Weck (ours have glass lids and a conical jar shape). You can even bake and perserve Christmas pudding, pies and and cakes in Weck-jars =) The advantage is that storing this food doesn't require electricity as deep-freezing would. The disadvantage is a larger loss of vitamins, compared to freezing. But I find that when I preserve greenery myself I tend to eat more of it. My main problem is that after work I always feel so exhausted that I simply lack the energy to cook. So I end up eating a sandwich instead of a decent meal with veggies and a side salad.
People often talk about being too tired, and I understand the feeling of being too tired to follow a complex recipe, to be attentive, to stand over the stove for hours. But cooking a decent meal doesn't have to be any more difficult or labor intensive than making a sandwich, and I've found that it can actually be a great way to relax. Recipes that are simple -- that you learn by heart quickly, that allow you to follow a routine -- can actually ease stress. I look forward to the 15-30 minutes it usually takes for me to cook dinner as downtime. Perhaps reframing the experience will also motivate you to cook more. I eat a moderately low-carb diet high in veggies to manage my diabetes. I'm happy to share some examples of easy-to-prepare meals if you like.
When I come home, I want to relax and eat as quickly as possible. I think if I had to wait is lose my mind. Also some nights I come home and only have a short while befor I go to fencing practice, I have to eat so the food isn't flopping around in my stomach when in practicing, Yeech.
I love making chili. I used to make the chili seasoning myself, but after burned fingers and tears, I decided that McCormick makes a pretty decent stand-in.
Yay! I love sharing cooking ideas! None of these are actual recipes, just things I've thrown together, or learned and modified. It's all to taste, and these are enough to make one serving generally -- I just double or triple it all if I'm cooking for others. I like to do things like cook up chicken breasts, roast a whole chicken, or cook some ground meat in advance and then have it at hand for adding to different recipes through the week. I even have some pictures from the Food Porn thread. Curry is one of my faves. I usually do it vegetarian, but you can throw any combo of veggies, meat, and/or beans in for a great one-pan meal ( I like easy clean up, too). Time Takes about 25 minutes, prep, cooking, and cleaning combined. I just sauté 1/4 sliced onion and a few minced garlic cloves in about a Tbsp of oil and a splash of seasoned white wine vinegar (Marukan is tasty). While those brown, I chop up a bit of red bell pepper, a couple mushrooms, and 1/4-1/2 an eggplant (aubergine) -- lots of people don't like eggplant, it's just one of my faves. Add all that in (eggplant last so it doesn't absorb all the oil and get gross. I add a few chickpeas and then season. I make my own garam masala, and add turmeric, but curry powder is good too. I also add black pepper and a few squirts of sriracha because I like it spicy. Then I add about a cup of broth (I just use Better than Bouillon) and let it simmer down. A bit of paneer on top when it's done and it's delish. Stuffed Bell Peppers Again, you can do a million variations. The one I did the other night was chicken parm. Time Takes about 30-40 minutes depending on whether you're using leftover meat or need to cook up some raw meat, 2 dishes to clean Halve a bell pepper and remove the innards. Place in a small baking dish with a little bit of water or broth and put in the oven at 400ºF. Sauté minced onion and minced garlic in oil and vinegar. Add a couple minced mushrooms, half a minced tomato, and some chopped spinach. Last night I chopped some leftover grilled chicken breast in, but I've also made this with ground chicken/beef/and turkey (the difference is you just cook that up first). I add some Chohula (again, I like spice), about 1/4 of your favorite tomato-based sauce (marinara, sockarooni, etc.), and lastly, a bit of grated cheese -- last night I did manchego and a bit of feta, mozz is good too. Stir until the cheese melts in the mixture and then put into the peppers. Cover the peppers and stick back in the oven for about twenty minutes. Last, uncover, add a little parmesan on top, and put back in the oven for about 5 minutes until it starts to brown. Stovetop or Baked Omelette This is a great way to use leftovers. Even take out leftovers go well in an omelette. If you have an oven safe skillet, cook up your fillings in that, otherwise, use a regular skillet and a small casserole dish. Time 15-35 minutes I usually do vegetarian, but sometimes I'll put beef, chicken, or chorizo in. I cook up fillings first in butter and a bit of vinegar. Favorites are bell peppers, jalepenos, mushrooms, spinach...I spice according to the fillings. I'll do five spice with shitake mushrooms and bell peppers, or an Italian inspired with sausage, or Mexican inspired...really anything goes. When everything's cooked I put it on my plate and set aside, then: For folded omelette add a little more butter (you don't need to wash the pan unless there's something stuck to it) and beat two eggs with a bit of milk or water. Poor eggs into the pan on low heat, you want it to cook slowly and evenly and avoid bubbles or it won't fold. Add your fillings, including any cheese you like, and when the omelette moves as stable whole, fold. For baked omelette keep your fillings in the skillet if it's oven proof, if not, transfer to a small baking dish. Beat eggs and stir cheese into the egg mixture. Pour egg mixture and stick in oven, covered, for about 15-20 minutes. I like to do the same as with the bell peppers and cook uncovered for the last 5 minutes with some more cheese on top. Soup Often quicker and easier than most people give it credit for. I make a stock every time I cook a chicken, but Better than Bouillon, or regular bouillon can make good soup too. For veggie soup I just sauté the veggies I want in a big pot with a little oil and vinegar (always starting with the onion), add seasonings, add broth, and let cook over a medium heat. Add a can of diced tomatoes for a tomato based soup, beans if you like, and it's a great way to use leftover chicken or turkey. Generally takes less than 40 minutes to cook, and only about 15 of that is prep work. I can give some more detailed soup recipes too. Here's some Matzo ball soup I made:
These look delicious! Especially the soup. Thanks for sharing. When I live on my own again I'm going try these recipes.
I love making chili too! Here is a delish and healthy, low carb chili variation I made recently: Cook up lean ground turkey in a tsp of oil and seasoned vinegar, the add one whole onion and several cloves garlic. Add two chopped bell peppers, 1 chopped jalapeño, and a whole large butternut squash, cubed (some places sell them pre-cubed). Add 1 can diced tomatoes, 1 can black beans, 1 can tomato paste, and your favorite chili seasoning.