I’m Pumped!

So, I’m on to week two with the Omnipod pump and, so far, loving it. That being said it does have some draw backs. But let’s start with the positives first. It is super easy to get insulin! I just plug in my blood sugar levels, the carbs I plan to eat and the PDM calculates how much insulin I should get. Once I confirm that I agree with the amount it automatically gives me the medicine. Super easy!

One of the cons I think would be easy to see. It is an object that sticks out from your body and is easy to see. Nothing that can be done about that. This is not to say it is absolutely hideous, but you can definitely see it through clothing.

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The other issue I foresee is the insulin being wasted. I have to put a minimum of 85 ML in the pod. Even with my eating carbier I am no where close to using up the insulin. I am to the halfway point (lifespan is 3 days per pod) and I am not even halfway through my insulin. Per the manual I am to throw away any unused insulin in the pod. I am not amused by this. It seems wasteful but I understand. I read in other pumps you can reuse the insulin because it is not pressed up against your body. The pod for Omnipod is stuck to your body for three days. So the insulin is subjected to the temperatures of your body causing it to lose effectiveness. I am contemplating saving a vial to put the unused insulin into. This insulin will be used as a backup just in case it is needed. I am sure there are many cons to this and I am in no way recommending this to anyone else. However, I am someone who hates waste, so I feel better saving the unused pod insulin for emergency situations.

I recommend the Omnipod product so far! I will post any new updates. It has already been a great help. It was wonderful last Friday when I was out with friends to be able to take out my PDM and tell it what I needed for insulin. So much simpler!

Bear: A Cat Every Diabetic Needs

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In the months before finding out I was diabetic my cat Bear started being my shadow. He followed me all over the house and curled up with me every night. I joked with my husband that I must be dying. Little did I know I was walking around with high blood sugar and my cat was trying to tell me.

After being diagnosed Bear was persistent whenever I had high blood sugar. He would meow at me and follow me until I checked my blood sugar. Once I corrected it he would leave me alone. I found this to be peculiar. I know there are dogs that are trained to warn their owners when blood sugar is dropping. But a cat who warns when blood sugar is high?

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Recently I have experienced a couple of lows at night. I am unfortunately a heavy sleeper. But not so heavy that my cat licking and pawing at my face didn’t wake me up. Both times I checked my sugar and I was at 50 for one and 40 for the other.

So, I wanted to give a shout out to my cat. He is the best cat this girl could ask for. I don’t know what I would do without him.

Sick Again!!

So I am sick again and this time my blood sugar is refusing to stay low. At breakfast I only ate sugar free oatmeal (22 carbs) with 2 doses of my insulin and at lunch my blood sugar was at 200.  Whatever this bug is I have my body is really not liking it. Guess I am low carbing it for the next few days. What fun! Good thing my Zevia ginger ale is 0 carbs.

Kinda Low Carb Meatballs

Tonight I created another Katherine original. I threw this together very randomly, but this time I actually noted what I did! So here it is! If done correctly you should have about 12 medium sized meatballs. Each meatball is about 10 carbs roughly depending on what brand or amount of breadcrumbs you use. I think I might be able to get this a lot lower carb, but it will take some playing around first. If I do come up with a lower carb version I will update this post.  IMG_20190204_185340

Ingredients:

1/2 pound pork
1/2 pound beef
2 eggs
1-2 cups bread crumbs
1 cup mozzarella cheese
1 tablespoon mince garlic
1 teaspoon salt
1 teaspoon white pepper
A dash of black pepper
1 1/2 teaspoon basil
1 tablespoon parsley
1 tablespoon oregano
1 teaspoon of rosemary
1/2 teaspoon celery flakes
2-3 tablespoons red pepper flakes

Instructions:

  1. Preheat oven to 350.
  2. Put all ingredients in a bowl except the red pepper flakes. I suggest taking off any rings as this time as this can get gross! Are you ready? Roll up the sleeves and start mushing everything together.
  3. Once everything is combined form medium size meatballs and place on cookie sheet. Sprinkle red pepper flakes over meatballs.
  4. Cook for about 30-35 minutes depending on your oven. I flipped the meat balls halfway through. Using the thermometer verify they are the correct temp. Let sit on the oven while preparing noodles and sauce. I used Skinny Pasta (5 carbs per serving) and Mezzetta Napa Valley Homemade Marinara sauce (also 5 carbs per serving).
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