Archive for November, 2008

What a busy week! The holiday’s are here and the business of the season is showing! I had out of town family come into town on Saturday and have been busy “entertaining” since! I love seeing family for the holidays. Actually, I have to say that I just LOVE the holiday’s!!

I love the hot chocolate, hot cider, hot tea. I love the baked goods, I love the candles, I love the movies and tv, I love the oranges, pears, and apples, I love the meals, I love the family time, I love the cold, crisp air, I love the shopping, I love the crowds (as long as I don’t have to be in them for long), I love that at my work winter is our slow season so work really calms down, I love the music, I love the parties, I love the concerts, I love the plays, I love the nativity scenes, I love going out to look at the beautifully light up houses. I love the smell of Christmas Trees, I love cutting down our Christmas tree and putting it up, I love decorating the house and tree with my husband, I love how much my husband LOVES Christmas lights, I love the coziness of being at home, cuddled up on the couch enjoying the fire. I love it! And it’s here! Thanksgiving is right around the corner! I am so happy that my mom is hosting the dinner this year. Last year my husband and I took on the task, and it was a big one! I’m sure I’ll want to do it again someday, but not this year! This year I think being able to relax while HELPING someone else host sounds fabulous!

Last weekend I had a few celebratory drinks for my football team!! They won a BIG game, and we were drinking based on how well they did, so I had a lot of drinks. A lot more than I’d planned on. A few hours in I reached over someone toward the table to get a carrot and I felt a strange prick on my stomach. I looked down to see that the adhesive had come off on my infusion set and by reaching over I had pulled the whole set off! Darn it! Not only did I pull it out early, but now I had to put a new one on RIGHT NOW. So I did…I didn’t do a good job, and the insertion site has been a little irritable the whole time. This one I can’t wait to change!

I used light cranberry juice in my cranberry and vodka’s. I knew I would be drinking a lot of juice, and normally 8 oz has about 35 carbs in it. The light only had 10 carbs in 8 oz. Thats still alot when your going to have 8 – 10 servings, but it was much better than 35 carbs per serving. Well, I woke up with a 47, and felt terrible. I ate to bring my sugar up, which worked, but an hour later it had dropped again. I played that game all day! I’d bring it up, and an hour later it would come back down. Note to self, vodka causes my sugar to run low the whole next day!

I am looking forward to Thanksgiving Dinner. However, I’ve never been able to have perfect blood sugars on Thanksgiving, and it is my goal this year!! I always eat to much, and have to much fat which always causes my sugars to go high a couple hours after I take my insulin. This year I am going to try REALLY hard to eat low fat and make sure an take all the insulin I need, but not to much. I’m hoping for a perfect (70 – 150 perfect) blood sugar day!

Happy Thanksgiving!!!


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Hope for Type 1 Diabetes Patients

Researchers identified a new source of insulin-producing cells. Results of a new study show cells in the pancreas that produce insulin — called beta cells — can form after birth or after injury from another, unrelated kind of cell. The unrelated cells, called pancreatic duct cells, can differentiate into the insulin-producing cells.

The finding contradicts widely-cited research published in 2004 that suggested new beta cells could only come about through the division of existing beta cells.

“This means that there is a population of pancreatic cells that can be stimulated, either within the body or outside the body, to become new beta cells, the cells that are lacking in diabetes,” lead researcher Susan Bonner-Weir, Ph.D., a senior investigator in the Section on Islet Transplantation and Cell Biology at the Joslin Diabetes Center and Associate Professor of Medicine at Harvard Medical School.

In type 1 diabetes, insulin-producing beta cells are destroyed by the immune system, leading the pancreas to produce little or no insulin. The discovery could lead to a new type of replacement therapy for type 1 diabetes patients.

Although transplantation of beta cells from human donors has helped patients with type 1 diabetes get off insulin treatment, the results are only successful for a few years.

SOURCE: Proceedings of the National Academy of Sciences, November 2008

I got this story at http://www.ivanhoe.com/channels/p_channelstory.cfm?storyid=20216

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Pecan Pie crust

You might want the recipe for the pie crust as noted in the low carb pumpkin pie recipe!

Prep Time: 8 minutes


  • 1 cup pecan pieces (frozen)
  • 2 T melted butter
  • 2 T sugar equivalent from artificial sweetener of your choice


1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener. Blend until it’s mixed evenly and then quickly

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories

I found this recipe at http://lowcarbdiets.about.com/b/2006/11/11/low-carb-thanksgiving-recipes.htm while searching for low carb thanksgiving recipes. It was originally posted by Laura Dolson. Thanks Laura!!

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Thanksgiving is right around the corner and it’s got me thinking about all the wonderful foods I enjoy and how to make them low carb!! It’s a WONDERFUL thing that Turkey is automatically low carb, but a lot of other things aren’t. Like cranberry sauce, which I just posted a low carb recipe on, and PUMPKIN PIE!!

Prep Time: 10 minutes

Cook Time: 50 minutes


  • 1 15 oz can pumpkin
  • 2 eggs
  • 2/3 cup unsweetened soy milk (or milk or cream – milk has more carbs, so adjust)
  • 1/3 cup cream
  • 1 C sugar equivalent from artificial sweetener
  • 1 teaspoon dark molasses (optional)
  • 2 teaspoon cinnamon
  • 1 scant teaspoon t nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch cloves
  • 1/4 t salt


1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it’s probably done.

5) Cool and serve

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber

I found this recipe at http://lowcarbdiets.about.com/b/2006/11/11/low-carb-thanksgiving-recipes.htm while searching for low carb thanksgiving recipes. It was originally posted by Laura Dolson. Thanks Laura!!

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Cranberry sauce is very important to a Thanksgiving meal for me! Having diabetes, I searched for a low sugar/low carb recipe and I found the following!

1 teaspoon cornstarch
1 cup Splenda
1/2 cup water
3 cups fresh or frozen cranberries
1 Tbs orange peel
1 tsp fresh grated ginger

Combine cornstarch, Splenda and water in a medium saucepan, stirring until Splenda and cornstarch dissolve. Stir in cranberries, ginger and orange peel; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.

Serving Size: 1/4 cup cranberry sauce
Servings: 6
Carbohydrates per serving: 14g

Happy Thanksgiving!!!

I found this recipe while searching the internet for low carb Thanksgiving recipes. I found it at http://www.diabetesdaily.com/forum/recipes/22428-cranberry-sauce-splenda-diabetes-daily-recipes, and it was posted by D.D. Robot.

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The lows seem to be back to haunt me. Last night right before kissing my husband goodnight and turned off the bedside lamp to nestle under the covers and drift off to sleep, I tested my blood sugar and got a 44 as the result! Ugh. That was not what I wanted to see. I had to get out of bed to go find something to eat, eat it, and then wait to make sure my sugar was headed up.

On a side note, I think it is SO annoying to have to eat to bring my blood sugar up when I’m not even hungry! I try to stick to a healthy, low fat, low calorie diet, so eating when I’m not even hungry is very frustrating! I’d much rather save those calories for when I will enjoy them!

Anyway, I had 4 oz of egg nog (20 carbs in only 4oz!!) and half a piece of bread for good measure. It worked. At 12pm and 3am my sugar was 88. At 7 am when I got out of bed it was down to 55 though. Then again, before lunch it was 48! So it’s running though. I really think it has something to do with my cycles. I just started my period (sorry guys!) late last night, and a couple hours later I had the 44 reading!

I am going to watch it for the next couple days to make sure there is a pattern, and then, if there is, I will adjust my pump basal rates again. I don’t want to go through having a bunch of lows like I did a couple months ago!

By the way, did I mention that my insurance denied my doctors appeal to get my the CBGM? Yeah, they did. I called and left a message with her to see if she would re appeal it. I haven’t heard back. Let the games begin!

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Here is a video about the cure for Type 1 Diabetes! They are saying they could have meaningful results for treating humans within a year! BRING ON THE CURE!!!!


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