640 people end up in hospital each year because the early signs of type 1 diabetes are missed. Do you know the 4T early signs of type 1 diabetes?
Visit itsabouttime.org.au to find out more.
Today we share a blog from Renza S who is simply amazing. She talks about living with diabetes T1. She writes:
The other night, I cancelled going to a party – a cousin’s kid’s 18th– at the last minute. I seriously never do this. And I absolutely hated doing it.
But I’d had a couple of hypos during the day (Fiasp is absolutely kicking my arse) and I was feeling exhausted. These hypos weren’t what I’ve become used to dealing with (i.e. Loop hypos for me generally look like an alert telling me I’m going to head low, me ignoring it, alert saying I am really about to be low – but not really low because Loop is doing its thing, me having a couple of fruit pastilles, and that’s it). These were the types of hypos that spin me around, turn me upside down and resettle me feeling completely discombobulated. It had been a while.
After the second one, I was so knocked out that I lay down for a bit and ended up getting an hour’s sleep. It was mid-afternoon and when I woke up, I felt no more refreshed.
I contemplated going to the party – I had a shower and started to put on some make up. I looked fine – no different to how I usually look. If I’d gone, no one would have known any different.
Earlier in the day, after I’d already had the first hypo, Aaron had posted a photo of me online. The next day, when I mentioned to someone that I had cancelled plans the evening before thanks to a lousy diabetes day, said ‘Oh. I saw a photo of you online in the morning and you looked great.’
They didn’t mean this in a nasty way, or that they thought I had just cancelled because I couldn’t be bothered going out. It was just a comment. And they were right – I looked exactly the way I would look any other weekend morning when I was having breakfast with family and friends
The next day I was messaging a friend with diabetes and mentioned I’d cancelled my plans at the last minute the night before. ‘Oh babe,’ she said. ‘How’s the hypo hangover?’ and then she detailed all the things that are the inevitable fallout of nasty (and nasty-ish) lows; the things I’d not mentioned to others who’d asked after me.
I told her she had nailed exactly how I was feeling. I told her what had happened, and I didn’t hold back, and I didn’t minimise it. I knew she wouldn’t worry or be unnecessarily concerned or wonder if it was anything more than what it was. I knew she would know – because those feelings are wound into the DNA of diabetes and the people living with it.
Plus, she would know just how I felt about the last-minute cancellation, and feeling that I’d let people down.
‘So, I bet you’re feeling even more crap about cancelling that about the hypos now, right?’ she said.
I laughed. ‘You know it!’ I said to her
‘Don’t you sometimes wish that when you were having a shitty diabetes day it couldn’t be covered up so easily with lipstick and a smile?’ she said, hitting me right in the guts with that comment.
Because she was so right. Lipstick and a smile. That’s every diabetes day. It’s there when I’m feeling great and all is going well; when diabetes is behaving and not impacting on me much at all. And it’s there when I’m feeling crap and diabetes is casting far too large a shadow over my existence for that day. But for most people, they couldn't tell the difference.
Diabetes is a condition where a person has high blood sugar (glucose) levels. For our bodies to work properly we need to convert glucose (sugar) from food into energy.
Most of the cells in your body need glucose as a source of energy. When you eat carbohydrate, such as a bowl of cereal, pasta or fruit, your digestive system breaks down the carbohydrates into glucose (simple sugars), which travel through your blood stream to give energy to your cells.
Insulin is released by the beta cells in response to the rise in blood glucose levels after eating.
Insulin directs the glucose into the liver and muscle cells by promoting the storage of nutrients and preventing your blood glucose levels to rise too high. Insulin also increases the uptake of amino acids (building blocks of protein) and fatty acids (building blocks of fats) into protein and fat stores. Insulin is very important for regulating metabolism by promoting energy storage and cell growth.
The liver converts glucose that is not needed immediately for energy into glycogen which is stored in the liver. When blood glucose levels drop too low your liver is prompted to release it’s stored glycogen into glucose and release it into the bloodstream.
A normal functioning pancreas ensures there is a staple supply of nutrients for your body. This is important for certain organs such as your brain which depend on a steady supply of glucose.
In people with diabetes, insulin is no longer produced (type 1 diabetes who rely on insulin injections or pumps) or not produced in sufficient amounts by the body (type 2 diabetes). Instead of being turned into energy the glucose stays in the blood resulting in high blood glucose levels. After eating, the glucose is carried around your body in your blood.
Your blood glucose level is called glycaemia.
In a person who is overweight or obese, the cells of the body become less responsive to insulin, which in turn causes the body to secrete more insulin to maintain normal metabolism. The pancreas would usually try and compensate for this resistance by pumping out more insulin, for most people with insulin resistance, blood glucose levels stay within a normal range. But for some people, the insulin producing cells fail to keep up with this demand with blood glucose levels rising and resulting in Type 2 diabetes.
If you’re managing diabetes you can live an enjoyable life by learning about the condition and effectively managing it. Blood glucose levels can be monitored and managed through self-care, lifestyle changes and treatment. Your health professional, doctor, diabetes educator or dietitian can help you find out what works best for you.
For more information visit Diabetes Australia
We sent Frank some meals to try with no expectation that he would write about them on his blog. We were really grateful when he did. Here's what he said.https://www.type1writes.com/
Today I’m thrilled to introduce Leonie and Elly, a mother and daughter team from Melbourne who created Diabetes Meals Online. I’ve known of them for quite some time thanks to social media, and today they’ve taken some time out to chat with me about their connection to diabetes and the business that came from it.
Frank: So, you’re a mother and daughter team. Can you tell us a little about your connection to diabetes?
Leonie: Elly, my daughter, was diagnosed with type 1 diabetes in 2013 – a complete shock and we both struggled with the diagnosis for the first 6 months. I thought I must have done something wrong during pregnancy and she was in shock – we knew nothing about diabetes back then. She had 4 hospitalisations in ICU in the first 18 months and she is now managing really well and hasn’t been to hospital in a couple of years. I bought her a Dario about a year ago which she loves. She is too old for the funded CGM and pump but we intend to get her one as soon as we can.
Frank: You’ve since established Diabetes Meals Online together. Where did the inspiration for that come from?
Leonie: We both hate cooking and found trying to read the nutrition information panel of every ingredient really tiring. Elly and I, and my dad, who loved cooking, decided to try and make meals with clearly colour coded carbs and sugars to make meal times simpler for people managing diabetes. We bought a dietitian on board to design a strict nutritional criteria and a couple of years later bought an Educator on board just to check that our message was ethical and not offending anyone.
It has been quite a journey but late last year we finally found the right manufacturer for our meals – and can now deliver all over Australia (we had heaps of customers and health professionals begging us to deliver Aust wide from the beginning but we were only doing fresh meals around Melbourne – now I’m excited to be able to go Aust wide!)
Frank: Diet can be a pretty controversial topic in the diabetes community. What sort of dietary inspiration or guidelines have you drawn upon in creating your own product?
Leonie: Yes it sure can and we want to remain ethical and trustworthy thus our dietitian and diabetes educator advise us on all things medical. I follow lots of diabetes groups and am pretty active on social media watching what authorities are posting and staying up to date. We never, ever give medical advice – we always point people back to their own health professional for individual advice. We don’t (and would never) claim our meals help manage diabetes – but simply make meal time choice easier.
Frank: I’ve seen that your meals are pressure cooked, sealed and can be stored in the pantry for up to two years. Could you tell us a bit more about the process involved in producing the meals?
Leonie: Yes, it’s called Retort and is very popular worldwide. We are a bit behind here in Aus but Heinz use the same process for their soups and baby foods. All the fresh ingredients are put into the special pouch which is then sealed. They are then pressure cooked in a huge pressure cooker. This locks in nutrition, flavour and aroma and makes them commercially sterile meaning they have the long shelf life and don’t need refrigeration (until opened).
Frank: What has been the most valuable thing for you both in terms of living with diabetes?
Leonie: Hmm – tough one. I think for Elly, over the past couple of years, she has realised that it is not going to stop her living her life the way she wants – she just has to deal with things that people without diabetes would never even think about. For me it has been offering a meal option for others to help make that meal time easier – there is enough to deal with in diabetes and when I read all the customers ‘thanks for providing such a valuable service’ I’m really touched – and proud!
Leonie also sent me some meal samples to try, and I wasn’t really sure what to expect as I have never used a meal service before.
The meals arrive pressure cooked and sealed, and can simply be kept on hand in the pantry until needed. Heating up is as simple as making a small perforation in one of the top corners of the packet to allow for steam to escape, and then placing in the microwave on high for 2-3 minutes.
Carbohydrates, sugar content and calories are at the forefront of the packaging, along with the usual nutrition information panel. The ingredient list was also very easy to read!
The meals are clearly designed to meet the body’s energy needs and nutrition criteria, and include a balance of carbohydrate, fat and protein in each serve. The carbohydrate content ranged from 19 to 30g per meal, which probably won’t be an option for those following low carb diets. The meals are gluten free, however, which is a great option for type 1s with intolerances or coeliac disease.
Chunky Italian Meatballs in Herbed Tomato Sauce.
Chilli Con Carne with Brown Rice
After cautiously inspecting, preparing and smelling this strange new product, I was pleasantly surprised. The flavours were there and it tasted like a freshly prepared meal. The seasonings were a little strong for my liking when I tried the meatballs, however my second meal of Chilli Con Carne was much more enjoyable. I’ve still got the Mild Butter Chicken to try.
You can find Leonie and Elly’s range of meals available at diabetesmealsonline.com.au. They deliver Australia wide.
Disclosure: Leonie sent me three meal samples to try. There was no expectation that I would blog about Diabetes Meals Online, and all thoughts expressed here are my own!