Blah. So busy. Haven’t even had time to read up on my CGM and I could really use its wisdom right now. Particularly at dinner; my current sticking point.
It is the same deal. I lower my ratio to 1:6 and I’m 300+ 3 hours later. I bump up my ratio to 1:5 and I flatline two hours later. I can’t remember if I’ve tried a 1:5.5 yet, but I was going to just for funsies tomorrow since I wasn’t heading out to dance until later. (Silly knee injury keeping me out of technique class.)
All in all, maybe I haven’t really given the lower ratio a fighting chance. The last couple times I’ve tried the 1:6, I’ve experimented with desserts, sushi, and other fine dining, thus resulting in the ridiculous spikes at 8 pm. Last Friday, I tried it again, only to indulge in vegetarian pizza and have my infusion set canula bend to a 45 degree angle some time during the evening. (Double whammy.) So I really can’t count those as my control tests… well, because they aren’t the norm.
But I really hate those 300s and the feeling of hopelessness when you see everyone chowing down and dancing up a storm and I’m left feeling like ass. (And really thirsty.) Do you keep correcting? Do you wait it out? Because what if those corrections all come crashing down on you at once. Kind of like it did tonight.
No amount of Girl Scout cookies could make my blood sugars get back to normal this evening, so I started my dance lesson as any PWD experiencing hypoglycemia would: completely incomprehensible and unable to turn. (Wait, isn’t that all the time? <shhh!>)
This odd turn of events turned into a fantastic opportunity for my instructor to clean up some choreography for our routine because it allowed me to sit there and shake quietly back into Normalland, mostly catching everything that was being explained. (Kerry and Co. refer to something similar – the D’Ambien experience: One of those middle of the night lows where you can’t remember what you ate or drank, or how much, as well as any conversations you had. Except I’m not asleep during my lessons. But same feeling. Yeah?)
Either my instructor was feeling particularly empathetic or saw the space cadet look on my face and queried: “So from what I’ve been observing, reading, and so forth, the real problem is patience? You give all this insulin to correct only to have it come falling down on you later… It’s like a college student experiencing drinking for the first time and wonders why he isn’t drunk immediately after taking the first shot, so he has another and another…”
Right??? My CDE will be very excited to hear that SOMEONE is listening. It just doesn’t happen to be me.
So what do I do now? Do I give the 1:6 another try, but with a less risky meal? Do I experiment with different ratios for different types of foods because sushi might require a 1:4, but a steak and veggie dinner might only need a 1:6? Because that’s totally convenient…
But I have T1D… who said this was convenient? <laughs>
When it rains, it pours.