Will we ever understand all of the high blood sugar readings?
The low's are pretty easy to grasp - too much exercise, too much insulin.
They seem to march in lock-step with reason.
But the highs seem to march to their own drummer.
The other day, after a perfectly normal dinner; a perfectly normal night; V's morning blood sugar was 305.
It should be somewhere between 80 and 100.
There are reasons for the, occasional, pre-breakfast high, so we accept and go on.
He treated the high, took his regular morning insulin with breakfast and got on with his day.
Two hours later, when we expected it to be around 150, it was at 350. It had gone UP.
How could that be? It always goes down after breakfast and he'd taken enough insulin to knock it to 50! (not really, just an expression)
He injected another correction dose - the same amount as the first time.
Now we were both worried that he had taken too much and he would go low.
He tested in an hour and it was still above 300.
We had no clue as to what was going on. It was too soon to take any more so we waited.
An hour later it was finally starting to go down, but only to 245.
He wanted to to another correction, and he was below 250, so he had lunch, along with the correction and his regular lunch insulin.
An hour later he was finally below 200.
It's not enough that the high's are a so often mystery...
Now, apparently, the secret of treating them is going to elude us on occasion, as well.
Welcome to our world.....
Here is a luscious shrimp dish that is bound to make us all feel better.
Perfect for the low-carb diet, this is based on one of a 'box' of recipes I got years ago. It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta...or Quinoa.
12oz (350gr) cleaned shrimp (prawns) 16oz (500gr) if they need to be cleaned 350gr, 12.4oz cleaned
1 tbs lemon juice 15gr, .53oz
1 clove garlic 3gr, .1oz
2 shallots 45gr, 1.6oz
1 tbs dried parsley
2 tbs butter 28.4gr, 1oz
1/2 cup shredded cheese 60gr, 2.2oz Gruyère
Divide shrimp into 2 buttered, shallow, individual baking dishes or 1 larger one, arranging nicely. Peel and finely chop shallots and garlic, divide and sprinkle over shrimp. Sprinkle parsley over shrimp. Drizzle with lemon juice, dot with butter and sprinkle the cheese over all. Bake at 375F (190C) for 15 - 20 minutes, until hot, bubbly and shrimp are done. Time varies depending on size of shrimp. Serve.
I put the small dishes on a baking sheet for easier handling.
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Entire Recipe / per serving
Calories: 862 / 431.5
Total Carbohydrates: 13 / 6.5
Dietary Fiber: .2 / .1
Total Fat: 48 / 24
Saturated Fat: 27 / 13.5
Cholesterol: 660 / 330
Protein: 91 / 45.5
Calcium: 752 / 376
Sodium: 892 / 446
Glycemic Index: medium
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
