My name is Neil Turner…and I have Type 1 Diabetes! There, I said it. Why is that so hard to say out loud? That’s something I’ve struggled with for 13 years, ever since I was diagnosed at 17. I have always held my disease close […]
This is long overdue, but I wanted to follow-up to the post last summer when I was forced to switch to Novolog after 14 years of using Humalog. I was definitely nervous and a bit scared to make the switch, but the changeover went pretty […]
How many of you T1’s have had a bad low or high at work before? Have you ever thought about what you’d do if you found yourself having one during an emergency situation at work? If you had to shelter in place, evacuate the building, […]
Have you ever been forced to switch insulin brands? For 14 years, I’ve had the freedom to use Lantus and Humalog insulin without any pushback or interference from the various insurance companies I’ve had along the way. It’s been great! I have fine-tuned my blood sugars and treatment plan based on Humalog’s peak activity time of 2 hours and knowing that after 4 hours, it’s no longer in my system as active insulin. I’m the type of person who gets really comfortable with a routine and I don’t really like change…especially when it comes to anything diabetes! (Old man Turner over here…lol!)
So, when my doctor’s office called me last week to tell me my insurance company was forcing me to switch to Novolog for my short acting insulin, I was irate! My doctor appealed their rejection of Humalog, but the appeal was denied by a team of doctors (employed by the insurance company…seem fishy to anyone else?). Their explanation: Humalog and Novolog are equivalent short acting insulins and are interchangeable in managing Type 1 Diabetes. My question to this, how is it ok in any form of reality for insurance companies to dictate the type of insulin I should be using? How do they supersede a doctor’s authority and recommendations? I am blown away by how that’s allowed in our society. All to save $20 on a 3 month prescription of insulin…really?!! (sorry, rant over…let the optimism begin!)
What my insurance company doesn’t realize is that I’m a research chemist…research and chemistry are what I do for a living. So, I dove in with researching the two brands of insulin to see if, in fact, they were the “same” and interchangeable. Turns out, they’re not identical and they definitely perform differently. Here’s what I found: their chemical composition is slightly different (I won’t bore you with the chemistry details here), which has an effect on the peak activity time. Humalog reaches peak activity faster than Novolog, which is reflected in the dosing instructions of each. Humalog should be taken 15 minutes before a meal or right when you finish a meal. Whereas Novolog is recommended to take 5-10 minutes before a meal, or right when you start eating. I know from experience with Humalog, if I take it before my meal, I will end up with a low shortly after I finish eating. If I take it half way through or right when I’m finishing my meal, I don’t have that post-meal low. It will be interesting to see how my body responds to Novolog and when I should take it to avoid erratic blood sugars.
Having a Dexcom G5 Mobile CGM will hopefully make this transition a lot smoother. I plan to document it every step of the way so I can share how my blood sugars are affected. Here’s a snapshot of my blood sugar stats over the last 90 days, taken from Dexcom Clarity:
If you’re like me, numbers are ok, but graphs tell the full story…so here’s a graph showing my daily average blood sugar over the last 90 days:
I have to try Novolog for 90 days and if my control is worse than what I’ve had with Humalog, the insurance company will allow me to switch back. So, I’ll be tracking my progress using Dexcom Clarity and comparing it to my last 90 days on Humalog. It should make for a nice side-by-side comparison. I look forward to sharing my progress with you!
Has anyone else been forced to switch insulin? How were your blood sugars affected by the change? I’d love to hear from you and any tips you might have for a smooth transition.
The weather is changing in Michigan and for those of us with Type 1 Diabetes, that means changing carb-to-insulin ratios as well…it does for me anyway. The first few years of having diabetes it was tough to pick up on yearly or seasonal trends because […]
With every meal we have, we try to have a fresh veggie side dish to go with our protein. Frozen veggies and butter can get stale and bland… so we try to maximize our time at the farmer’s markets and can/freeze any extras for dishes […]
Well, well well… would you look at that beautiful, HEALTHY plate? I’m back this week and I left the sugar in the cupboard.. for now. It’s Fall. I bake
a lot all stinkin’ day.
Neil and I love Italian food and anything with a good meat sauce. We swap out noodles for low-carb veggie noodles all the time and I wanted to share one of our favorite low-carb recipes: stuffed zucchini.
Start with browning a pound of ground beef, onion, garlic and mushroom in a skillet. Once browned, drain and return to stove on very low heat. Add in your favorite marinara/pasta sauce. We use my canned sauce or an organic marinara. Throw in some fresh basil and some cracked black pepper.
While your meat sauce simmers, cut your zucchini lengthwise and scoop the guts out. Yes, that’s the technical term for seeds and mushy stuff.
Place the zucchini on a foil-lined 9 x 13 pan and place them in the oven for about 10 minutes at 350 degrees.
Remove zucchini from the oven and spoon in your meat sauce. I really load them up because I want a good sauce to zucchini ratio. You can top with sliced veggies or cheese (for those non-dairy folk like me).
For those who do love cheese, top with your favorite shredded cheese and bake for another 35 minutes or until zucchini is just soft, but not mushy.
Mine usually take anywhere from 30-40 minutes, depending on the size of the zucchini. When the cheese is browned and bubbly, they should be ready.
1 lb ground beef
2 garlic cloves, minced
1 onion, diced
1 package sliced mushrooms
1 jar of pasta sauce of your choice
1 cup shredded cheese (any kind)
4-5 small zucchini (or 1-2 large)
In a large skillet, brown ground beef, onion, minced garlic and mushrooms together. When the beef is done, drain and return skillet to low heat, adding in the pasta sauce and stirring well. Add in fresh basil and cracked black pepper Simmer while you prepare zucchini.
Cut zucchini length-wise and scoop out the seeds. Place on a 9×13 foil-lined pan and bake at 350 degrees for about 10 minutes.
Remove zucchini from oven and scoop in meat sauce. Top with more veggies and cheese of your choice. Return to oven and bake another 30-40 minutes or until zucchini is soft, but not mushy.
I have a question for all of you Type 1’s out there in a working role: Have you told any of your coworkers that you have diabetes? Do they know what the signs and symptoms of lows are? Do you have a place at work […]
Hey guys! …. I’m back with another dessert recipe.. Just your average D-wife here trying to derail all the diabetics out there. Nah, just kidding. But, I DO have a good reason for it….It’s guilt-free! It’s no secret diabetics are just like everyone else. And […]
This weekend we celebrated Neil’s 30th birthday and he requested a caramel apple bar instead of a birthday cake. He loves the Fall season and everything that comes with it… the cooler temps, football, apples and pumpkin flavored everything.
I laughed that the very first recipe I post on our blog is basically runny sugar. But, one stigma that we are trying to overcome is that diabetics can’t have sugar. Yes, they can have it. And they do. A diabetic will turn down cake just like a non-diabetic will. It’s a treat!
Also, we are both gluten and dairy free due to my autoimmune disease. We try to eat as healthy and non-processed as we can, which challenges me to try to make my own versions of my favorite foods at home. Regular, store-bought caramel is not only loaded with corn syrup and ingredients you can’t pronounce… it also has dairy.
So, with that said, I wanted to share our healthier caramel recipe that is junk-free… but definitely not sugar-free. These ingredients were easily found at our local grocery store and the recipe is fool proof.
I was on a mission for quite some time to perfect a homemade caramel recipe that not only tasted good but could be stored easily. I also wanted to avoid any artificial sweeteners or dairy. After a few attempts and tweaks I think I’ve got one down that is seriously the best caramel I’ve ever had. Even my non-gluten-free/dairy-free family really liked it!
I tested this recipe using both full-fat and lite coconut milk from the can. I also tried using salted and unsalted butter and both versions are great! Using a lite coconut milk just means you will need to boil the water off longer, but it turns out amazing either way!
Key notes about this recipe:
- Patience is key… I boiled my caramel down for at least 35-40 minutes, especially with the lite coconut milk (more water). Just be sure to stir frequently and keep your eye on it.
- This caramel is fun to experiment with! I used vanilla extract, but you could use a little almond or maple extract to really jazz up the flavor. I also tried different butters, honey vs maple syrup… etc.
- You can also add coarse sea salt for a salted caramel flavor.
- This recipe is a dark brown color once reduced. Once you store it in the fridge it turns a milky color but the consistency stays the same. It won’t harden on you which is great!
- I used mostly coconut ingredients… but no, it doesn’t’ taste like coconut. It’s a delicious caramel flavor!
This caramel is a great addition to:
Apples or fruit
Coffee or chai tea
Baked desserts (brownies, magic bars, cookies)
1 can coconut milk (I used Thai brand)
1/3 cup pure maple syrup or honey (I prefer raw honey if I use honey)
1/2 cup Coconut palm sugar (I used Madhava brand)
1 teaspoon vanilla extract
2 tablespoons butter (salted or unsalted, your preference) or coconut oil
1/2 – 1 teaspoon sea salt
1 teaspoon maple extract (in place of vanilla)
Add coconut milk, honey (or maple syrup) and coconut palm sugar to a small sauce pan (smaller the better) and mix well. Bring to a boil and reduce heat right away to medium, or to a slow rolling boil.
Watch the mixture closely so that it doesn’t boil over. I had mine boiling for close to 40 minutes until it thickened enough to be a true caramel. At that temperature it will be thicker but not too thick. Keep in mind it will thicken a bit as it cools. Once it’s thickened enough, remove it from heat and add the butter and extract right away. Mix well and set aside to cool.
Once it’s cooled to room temperature, pour into a container and use right away or store in the fridge.
We hope you have a chance to try this recipe! It’s so worth the effort!!
Hey friends! I wanted to share with you one of the key components to staying on track with our meals: meal planning. I’ll be sharing meal plan ideas weekly (straight from Pinterest) from now on in hopes of inspiring you to try out some newer, […]