It's been a challenging week.
As is typical, V is getting a bit more active which makes him feel better which has him getting a bit more active and so on.
For most people recovering from major surgery, that is all good.
For a Type 1 Diabetic recovering from major surgery that presents it's own set of problems.
There are 3 components to maintaining blood sugar levels:
insulin
exercise
Each has an effect on the others.
If one eats more carbohydrates than expected or usual, one's blood sugar goes up unless more insulin and/or more exercise is contributed to lower it.
If one exercises more than expected or usual, one's blood sugar goes down unless less insulin is injected or more carbohydrates are eaten to raise it.
As to the insulin: it may be the easiest to control but it's the most difficult to get right.
Twice this week V has been woken up in the middle of the night with hypoglycemia, or seriously low blood sugar. The signs are shaking, sweating and rapid pulse; that's what wakes him.
Once alerted, it's easy to fix: eat something sweet.
The risk is: if it happens too often, the body stops sending out the signals. If one doesn't know it's happening, one can slip into a diabetic coma.
That's where I come in. One of the things in our bag of drugs from the pharmacy last week was a Glucagon Kit: A syringe of injectable glucose to be given in case of coma.
I have no problem doing it; but I'd rather not have to.
Now, when I get up in the middle of the night to let the old dog out (otherwise she wets her bed), V gets up to test his blood sugar. That, so far, has worked better. He's been able to have a light snack before it gets too low.
He's also been reducing his insulin, every day with every injection. It would seem that walking around a supermarket can be the equivalent of a marathon for someone who has been in a hospital, recuperating.
The exercise component is the most tricky. The effects can be immediate or not, and last for 4 to 12 hours... or longer.
To track all of this, I, known in another life as Queen of the Complicated Spreadsheet, created a masterpiece.
At least, in my opinion.
V disagrees.
That's okay.... I'll fill it in....
At this point I don't think we can have too much information.
Every day is different. Somehow we have to make sense of it all.
In the meantime, I'm still trying to fatten him up and work carbohydrates into everything....
Salad with Potatoes, Turkey and Avocado
You can do the potatoes and turkey in a skillet or on the barbecue grill.
10oz (300gr) turkey cutlets
2 tbs Teriyaki marinade or sauce
2 medium potatoes, (10oz, 300gr)
1 tbs olive oil
1 avocado
lettuce for 2 main meal salads
Mustard Vinaigrette
2 tbs whole grain mustard
2 tbs Greek or plain yogurt
1 tbs sherry vinegar
1/2 tbs soy sauce
2 tbs good olive oil
Potatoes: Cut potatoes into bite size pieces and coat with the olive oil. Either cook in a pan on the barbecue if you are using, or sauté in a large, nonstick skillet over medium heat until done and lightly browned, 20 - 25 minutes.
Turkey: Put turkey on a plate and spoon Teriyaki marinade over both sides. Cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) or sauté in nonstick skillet for the same amount of time. Remove and slice into strips.
Vinaigrette: Put all ingredients in a small bowl and whisk well to combine.
The rest: Prepare lettuce, rinse and spin dry if needed. Slice avocado.
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat. Divide and arrange on 2 plates. Divide and arrange potatoes, turkey and avocado. Drizzle with remaining vinaigrette and serve.
Nutrition information for: entire recipe / per serving, (2 servings)
Calories: 1296/ 648
Carbohydrates: 80 / 40
Fiber: 20.1 / 10.5
Fat: 72 / 36
Saturated: 11 / 5.6
Cholesterol: 184 / 92
Calcium: 225 / 112.5
Protein: 87 / 43.5
Sodium: 2115 / 1057.5
Nutrition information for: entire recipe / per serving of app 4.5 tbs
Calories: 295/ 147.5
Carbohydrates: 6.5 / 3.25
Fiber: 1.25 / .6.2
Fat: 29 / 14.5
Saturated: 4.5 / 2.25
Cholesterol: 4.3 / 2.15
Calcium: 63.4 / 31.7
Protein: 3 / 1.5
Sodium: 812 / 406
