When you treat your diabetes with insulin, managing your carbohydrates will enable you to gain tight control of your blood sugar numbers. Joslin Diabetes Center finds that counting carbohydrates allows you more flexibility and variety in your meals. It gives you the ability to adjust your insulin dosages to the carbohydrates you are consuming instead of restricting your carbohydrate intake to match a predetermined insulin dose. Count your carbohydrates properly to avoid dangerous highs or lows due to inaccurate dosing.
Carbohydrate Counting
Read the nutrition labels for the foods you plan to add to your meal. Verify the serving size listed at the top of the label, then look for the total carbohydrates. Subtract dietary fiber from total carbohydrates if the label shows 5 g of fiber or more per serving. Reduce the net carbohydrates by half of any sugar alcohols listed. The net figure after subtracting fiber and sugar alcohol is the total amount of carbohydrates in each serving. Repeat this for each food you want to add to your meal, determining how many grams of carbohydrates you want in your meal and measuring your servings accordingly.
Measuring Insulin
Measure your insulin dose based on your carbohydrate-to-insulin ratio your doctor determines. Your ratio may fluctuate over time based on insulin sensitivity, weight changes and activity, but the base guideline agreed upon with your doctor is the ideal place to start. If you are using an insulin pump, your doctor will work with you to determine a bolus rate for each carbohydrate choice, which equals a 15 g carbohydrate serving. The bolus rate is the amount of insulin you tell your pump to dispense per carbohydrate in addition to the steady amount dispensed throughout the day.
Glycemic Index
The glycemic index is the rating system used for how quickly foods break down and impact your blood sugar or the glycemic load of each food. Foods very low on the glycemic index raise your blood sugar gradually, while foods high on the glycemic index will have a rapid impact on your blood sugar results. Selecting a meal with low glycemic carbohydrates means your blood sugar will gradually rise. Adjust your carbohydrate-to-insulin ratio to account for low glycemic index carbohydrates, if necessary, to avoid a blood sugar low.
Fat and Carbohydrates
Use caution when eating carbohydrates with a high-fat meal. Fats will slow the digestion of carbohydrates and cause a substantial delay in the blood sugar impact. If you take insulin when you eat and account for the carbohydrates, you may experience a low within an hour or so of eating and a corresponding blood sugar high when the carbohydrates finally begin to break down. Choose low-fat meals to protect your cardiovascular health, cholesterol levels and overall blood sugar balance. When you maintain steady blood sugar numbers, your body suffers fewer long-term side effects from the blood sugar swings.
Member Comments