Monday, November 24, 2008

Pilita

For a delicious ethnic dining experience, I recommend Pilita in San Carlos. The food at Pilita is Turkish, and the staff will be happy to tell you about the various dishes on the menu. My regular order is the chicken kabob. It comes with rice and a good size portion of vegetables. The chicken must be marinated in yogurt or something that makes it incredibly moist. I do not adjust my dose for this, however, so it must not be too much of whatever is on there. I also typically order the Greek salad, which is huge, probably enough for two except that I am a big salad eater. For those vegetarians out there, Pilita also has excellent vegetarian dish choices (including the Turkish risotto, made from bulgur, which is more slowly digested than regular rice and has a good nutty flavor). Finally, what would a review from the Diabetic Diner be without a mention of the delicious basket of bread that lands on your table within minutes of your sitting down at Pilita. It is soft, warm, and very tasty. But also very white, so I have to bolus pretty darn quickly! One slice of that bread typically requires a 2.0-2.5 unit bolus for me.

Saturday, December 29, 2007

Soizic

The diabetic diner recommends the Soizic Bistro in downtown Oakland. For an appetizer, I had a delicious eel (unagi) salad. It had a sushi-like sauce on top, which I am sure must have had some sugar and starch, but I did not dose for it, not wanting to risk overdoing it. Sauces at a restaurant are a challenge, as any insulin dosers out there know. For the main course, I had halibut, prepared fairly simply in a wine and butter sauce. It also probably had some flour or bread coating, but again I chose not to dose for it. The server we had was very helpful in bringing my order without the side carrots, and with more green beans and less potatoes.

I also had some dessert, a flourless chocolate torte. My method of dosing for that type of dessert has had mixed results. Some chocolate truffles I have had are about 10g per piece. So I take my fork and divide up the cake into truffle-size pieces and multiply the number of resulting pieces by 10g to get the carb count. Like I said, mixed results. Flourless cakes seem to work well for this approach, regular cakes less so. The other issue is over what time period to dose. For the flourless cakes, I tend to do OK with a bolus. For cakes with rich frosting (you know, the really decadent ones), I sometimes need a dual wave bolus with most of the dose being delivered in the square part of the wave over several (many!) hours.

On the subject of insulin doses for unknown carb counts, I am curious as to your approach. What I tend to do is avoid foods for which a big part of the portion may be carbs but I can't estimate the carb count. An example is a sandwich with thick bread - it could be anywhere from 20g-50g per slice. There is a good chance I will not get it right, and end up low or high. On the other hand, if the item in question is a small part of the meal, like a little sauce, then I tend to ignore it in my carb counting. I may run a little high, but if I were to try to estimate it and overshoot, then I would end up low. So I take the high on the occasion that it does have measurable carbs. Your ideas?

Saturday, September 15, 2007

Another sandwich bread


One of the things that the Diabetic Diner enjoys most is the opportunity to have a sandwich -- with two pieces of bread. Many breads have 20 or more grams of carbs per slice. Our old favorite, the Oroweat Carb Counting bread, had much less than that, but it seems to have been discontinued. Well, I recently tried a new Alvarado Street product called Essential Flax Seed Bread. It has 15g of carbs for two slices. While Alvarado Street's other products have not wowed me, this one comes close. Try it out!

Saturday, March 31, 2007

Pumping

It has been a while since I have posted. That is because I have been in the world of learning how to use my new Minimed insulin pump, trying out several different infusion sets, and still working hard to manage my blood glucose control.

I may be the only person to have their A1C go up after starting on the pump. I attribute this to things that happened mostly before I started pumping, including:
(1) ramped up my carb intake a bit to try to gain some weight (to create more sites for my new infusion sets, presumably!),
(2) had a few glitches with my Lantus doses
(3) had a cold during which time my blood glucose was not so well-controlled

Things seem to be settling down now, however. I have found that the 6mm quick-sert and the 13mm silhouette work better for me than does the 9mm quick-sert infusion set. It seemed as if I was not getting any insulin using the latter, and pulling it out revealed an L-shaped (i.e. very bent!) cannula.

The flexibility of the pump, has allowed me to experiment with more types of bread, however. This has helped me to deal with what appears to be, for real this time, the discontinuance of Oroweat's carb-counting bread. But the diabetic diner will tell you more about this in an upcoming post!

Saturday, December 30, 2006

First month on Novolog

Well, my first month on Novolog has been interesting. I am using the Flexpen, which is very convenient. Counting carbs has become much more important now (not that it wasn't before). At first, I had a few times where I used not enough insulin, and my numbers went up a lot, and other times where I used too much, to find that my blood sugar was at 53 an hour after eating. Eating at home with known, more predictable meals works fairly well now. In restaurants, I am challenged to nail down the carb count, especially when the food includes some fun ethnic sauce. The other phenomenon I have noticed is that the timing of the Novolog is not always perfect. Sometimes my blood sugar rises 2-3 hours after eating, just when I think the post-prandial peak has passed. Part of that could be related to my Lantus dose. In other words, the bolus dose "covered " me for a few hours, and then as it wore off, the insufficiency of my basal coverage re-emerged. Still determining if that's the case. The diabetic diner is open to suggestions from any of you out there, on any of this.... Until then, I am preparing to post another fun restaurant review!

Friday, December 01, 2006

The honeymoon is over

Yes, it's true. The Diabetic Diner's honeymoon is over. I am now taking Novolog before each meal. My numbers were getting higher over the last month despite a pretty restricted diet (10g carbs at breakfast, 20g at lunch, and 20-30g at dinner). The Prandin (4mg per meal) probably wasn't doing much anymore. This was a matter of time as a Type 1. My diet has become slightly more relaxed now and my numbers are much better after each meal. So far, I am using the Novolog Flexpen and finding it fairly simple.

Saturday, November 11, 2006

Reviewed restaurants on a map

For your convenience (and my fun in creating it), I have placed the restaurants reviewed on a Google Map. Just click the link below to see the map. You will not be directed away from this page.




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