The Diabetic Shock: The Type-1 Scare of July 2009

Tuesday, August 11, 2009

The Type-1 Scare of July 2009

"Type-1...Type-2...Type-1...Okay, Type-2, we'll settle with that," says the doctor.

I find it a little disconcerting when diabetic specialists can't decide whether I'm a Type-1 or Type-2 diabetic. About two weeks ago, I was told I had Type-1 and was put on insulin for a couple of days, but after my blood work came back showing I actually too much insulin, I was told I was Type-2 (even though the doctor said she doesn't really believe that) and taken off of the insulin and out on another medication called Glimepiride along with the Metformin I'm already on.

So, for now, I guess I'm a Type-2 (I'd rather be that than a Type-1), but who knows if that will change again. I guess I will just take it one day at a time.

1 comment:

DelliAugust 11, 2009 at 3:40 PM
I, too, wish they would make up their minds! But glad you don't have to give yourself shots anymore. Ouchie!
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Recipe for Low BG (Blood Glucose)!

Lasagna

Needed Ingredients:

1 lb Lean ground beef
16 oz (1 cn) stewed tomatoes, undrained
1/2 cup Water
1 cl Garlic, minced
2 tsp Whole Italian herb dressing, dried
8 oz (1) pkg Lasagna Noodles, whole wheat
10 oz (1 pkg)spinach, frozen chopped
1 cup Lowfat cottage cheese
2 tbsp Parmesan cheese, grated
1 tbsp Dried parsley flakes
1 tsp Dried whole oregano
Vegetables Cooking spray
4 oz Lowfat American Cheese

Cooking Instructions:

1. Cook ground chuck in a medium skillet over medium heat until
browned. Drain and pat dry with paper towel.

2. Return meat to skillet, stir in tomatoes,water, garlic, and
Italian herb seasoning. Cover and bring to a boil. Reduce heat, and
simmer 20 minutes.

3. Cook noodles according to package directions, omitting salt and
fat. Drain well and set aside.

4. Cook spinach according to package directions, omitting salt and
fat. Drain well, squeeze excess moisture from spinach. Combine
spinach and next four ingredients, stirring until well combined. Set
mixture aside.

5. Place half of cooked noodles in a 12 X 8 X 2-inch baking dish
coated with cooking spray. Top with half each of cottage cheese
mixture and American Cheese. Spread half of meat mixture over top.

6. Repeat layers with remaining cooked noodles, cottage cheese
mixture, shreaded American cheese, and meat mixture. Bake at 350
degrees for 30 minutes. Let stand 10 minutes before serving. Divide
into twelve portions and serve hot.

Servings: 12

Recipe taken from:

http://www.healthy-diabetic-recipes.co.uk/Lasagna.html

The Diabetic Shock

Tuesday, August 11, 2009

The Type-1 Scare of July 2009

1 comment:

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American Diabetes Association

Snack Attack

Recipe for Low BG (Blood Glucose)!

Lasagna

Needed Ingredients:

Cooking Instructions:

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