Subject: Re: Insulin, carbs, protein, and fat
Date: Fri, 23 Nov 2001 18:27:54 GMT
From: "Marilyn \"McView\"
Newsgroups: alt.support.diabetes,misc.health.diabetes

Malcolm Graham wrote 
> I've been reading a number of posts from people that mentions that blood glucose
> swings due to carbohydrates is easier to control with Insulin than blood glucose
> due to protein and fats.
>
> Has anyone in the group noticed this connection? If so, why would BG due to
> carbs as opposed to protein and fats, would be easier to control with insulin?
>
> The only possible connection I can see at present would probably be due to the
> faster absorption of carbs and the associated fast action of injected insulin.

Malcolm,

You've got it figured out. Most of us find that it is easy to match the
peak activity of a fast acting insulin with the digestion of carbohydrates.
Proteins, on the other hand, do not cause a rise in blood sugar for many
hours, long after the insulin has peaked. As a pumper, I have found it
easiest to keep the amount of protein and fat at a constant level and vary
only the carbs.

--
Marilyn