Category Archives: Bolus

My Insulin is Artisanal Water.


Oh hi. I’m still alive, just buried under work and anatomy books. I came out of hibernation to vent! Isn’t that fun!?

It’s been one of those (14) days where I want to take a large hammer to my insulin pump. It feels like my average blood sugar has been 1,000 mg/dl. On the real, I’m holding steady in the 170’s at the lowest — usually in the 200’s. I have brief periods where I see 140 and below.. but brief is the operative word. I increase my basal rates and bolus extra to no avail. Last night, my CGM said I was 80 with double arrows down, and I didn’t even flinch. I knew it wouldn’t last.

I hear you asking: did you change your sites? How about new insulin? Change the location of your sites to avoid scar tissue? Increase your basal? Exercise? Are you eating right? Drinking enough water?

Yes, yes, yes, yes, yes, yes.

I’ve done it all! I threw away a half vial of precious insulin, I’ve gone through a pump set every two days (and I’ve put my set basically everywhere except my side boob and my forehead). I have very few options left to consider, it seems like (and thank you to my dear friend for troubleshooting with me this morning).

  • Husband’s theory: Insulin pump has gone AWOL. It’s delivering only half of what I tell it to give me. I feel like my pump is sophisticated enough to sense that, though. Plus — normally I can feel it when Animas boluses (because it injects at 75mph).
  • My most obvious theory: Basals need to be jacked up across the board. Seems odd to have happened all at once, but maybe it’s been happening more gradually than I’ve realized, and now I’m just frustrated. Today I’m rocking a 10% increase for 24 hours (and I’m still at 170 after bolusing extra for my peanut butter waffle this morning). I’ll try 20% tomorrow and then, *UGH*, some basal testing this weekend 🙂
  • My “I don’t even know if this is really a thing” theory: Have I developed antibodies to Novolog? Would my body be that cruel? I did some research and alas, this does seem to be an issue with some folks.
  • My far reaching theory: When I sleep on my pump set, I’m squishing the cannula, so I’m high at night and it’s setting my up for failure for the rest of the day. I can argue, though, that I haven’t changed my sleeping habits in the last 17 years, so..
  • Another logical theory: I’m stressed out. I don’t feel ridiculously stressed out, but I do have a lot on my plate right now.
  • My enemy theory: Someone at the pharmacy) hates me and my insulin is actually artisanal water flavored with bandaids.

Any theories from you guys? Any funny stories to distract me from beating a really expensive medical device against the pavement? Thanks for letting me vent. Hopefully I’ll be back soon with more stable sugars, more fun updates and better stories — my last pre-requisite course is done in May!


the rice conundrum.


I got home today, all ready to decompress and cook up a nice hot meal – relax my brain just a little bit. Only my brand new 10 pound bag of rice wasn’t on the same page. The rice was determined to make my head hurt. Wanted to make by head hurt so bad that I’d start to personify rice. Well played, rice. Well played.


If you look at the nutrition facts above, the serving size listed is for a 1/4 cup of DRY RICE. There are 35 grams of carbs in dry rice! Unfortunately, my recipe did not call for dry rice. It needed to be cooked. And if you know me, you know that math is not my strong suit (that’s a euphemism). I don’t think I learned how to convert dry food to cooked food in high school algebra. The math I know is insulin:carb ratios, sensitivity factors, target bgs – diabetic math. I’m sure those of you who cook a lot of rice would know that it triples in volume when cooked. I don’t eat much rice (before my 10 lb bag purchase), so don’t judge. I figured there would be much more complicated arithmetic and reasoning involved in this issue.

I NEEDED to know how many carbs would be in the cooked rice. So of course, I googled it.
Here is what I found:

1st suggestion I took the time to read, “Read Pam’s reply again. 1/4 cup of DRY rice, makes 3/4 of COOKED rice. Pam figures it the same as I do, but I count 1 cup cooked at 45 grams. It is the exact same as Pam’s calculation, because 45 grams divided by 4, is 11.25 grams per quarter cup of cooked rice. Pam’s calculation is better math wise, as the .25 is dropped – as it should be. If that calculation had been .50, then it would have gone to the next higher number, ie: 11.50 x 4 = 46 grams. It works the same as when dosing insulin, or figuring any math problem. By the way, brown rice and white rice – are the same as far as carb grams go. The only difference in the two rices, is that brown rice takes longer to cook.”

Probably, that statement makes lots of sense to lots of people. Still wasn’t quite clicking with me. Too many numbers, not enough straightforward words.

2nd suggestion I took the time to read, “Dry rice expands when you add water and cook it. When you cook 1/4 cup of dry rice, you will get 3/4 cup of cooked rice. The carbs are the same, since water doesn’t have carbs. So a cooked serving of 3/4 cup will have 34 carbs, the same as the dry 1/4 cup”

Oh. Of course.
Now I’ve made an adjustment to my brand new bag of rice, just so I won’t have to go through that again.


Hard to read, but the serving size now says “3/4 cup cooked rice,” because no one eats dry rice.

So, there you go. Maybe we all learned something helpful today, or maybe it was just me.
And BG fared well, so I’ll post my cooked rice recipe soon (more than just cooked rice, obviously)!