Should used lancets and test strips be put in a seperate container and disposed of as medical waste? I don't do it. Most of the time I throw them in the trash can or flush them down the toilet. If I was insulin dependent then I would probably save the used syringes in a seperate container and take them to my Dr. or wherever. I had a cat that was diabetic. I took all his old syringes back to the vet for disposal.
Again...should the strips and lancets be disposed of as medical waste?

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Messages in this topic (3)

--- In Type-2-Diabetes@yahoogroups.com, "Joe" <jhofmann44@...> wrote:
Should used lancets and test strips be put in a separate container and disposed of as medical waste?>>

The easiest thing is to use a large jug with a wide mouth, like the kind of thing liquid laundry detergent comes in. Then use it to put *everything* in-- syringes, lancets, test strips, even the tissue you used to blot up the blood from your finger. Then when it's full, tape it shut and just put it in your regular trash collection.

<<Most of the time I throw them in the trash can or flush them down the toilet>>

The toilet is a bad idea. Whether you have a town-supplied sewer service or a home-based septic system, flushing hard stuff is just a bad idea. I suppose test strips would be okay, since they're just paper, but hard plastic items really should stay out of your pipes and collection areas.

<<Again...should the strips and lancets be disposed of as medical waste?>

Technically, anything tainted with blood needs to be handled as medical waste, but again, technically, that would include those soiled tissues you used. I think putting everything in a big jug makes sense.

If you have further questions, call your town or city waste management department. My own town's website clearly says they will not accept sharps or medical waste.

AFAIK, those in the know are not concerned with individual users. OSHA and other regulatory agencies only have guidelines for hospitals, large clinics, doctors' and dental offices, places that deal with large amounts of sharps, blood-soiled items from surgery, and things like extracted teeth and removed organs, etc. We little home-based users are considered small potatoes, and as far as I've ever seen, we're free to just take care of our waste materials in any way that makes sense to us.

Judy D.

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That is the most straight forward and easy advise I've ever heard. For some
reason I thought it was a law that medical waste was thrown away a special
way.

Jill

From: Type-2-Diabetes@yahoogroups.com
[mailto:Type-2-Diabetes@yahoogroups.com] On Behalf Of Jude
Sent: Friday, January 08, 2010 4:56 AM
To: Type-2-Diabetes@yahoogroups.com
Subject: [Type-2-Diabetes] Re: disposing of test supplies

--- In Type-2-Diabetes@yahoogroups.com
<mailto:Type-2-Diabetes%40yahoogroups.com> , "Joe" <jhofmann44@...> wrote:
Should used lancets and test strips be put in a separate container and
disposed of as medical waste?>>

The easiest thing is to use a large jug with a wide mouth, like the kind of
thing liquid laundry detergent comes in. Then use it to put *everything*
in-- syringes, lancets, test strips, even the tissue you used to blot up the
blood from your finger. Then when it's full, tape it shut and just put it in
your regular trash collection.

<<Most of the time I throw them in the trash can or flush them down the
toilet>>

The toilet is a bad idea. Whether you have a town-supplied sewer service or
a home-based septic system, flushing hard stuff is just a bad idea. I
suppose test strips would be okay, since they're just paper, but hard
plastic items really should stay out of your pipes and collection areas.

<<Again...should the strips and lancets be disposed of as medical waste?>

Technically, anything tainted with blood needs to be handled as medical
waste, but again, technically, that would include those soiled tissues you
used. I think putting everything in a big jug makes sense.

If you have further questions, call your town or city waste management
department. My own town's website clearly says they will not accept sharps
or medical waste.

AFAIK, those in the know are not concerned with individual users. OSHA and
other regulatory agencies only have guidelines for hospitals, large clinics,
doctors' and dental offices, places that deal with large amounts of sharps,
blood-soiled items from surgery, and things like extracted teeth and removed
organs, etc. We little home-based users are considered small potatoes, and
as far as I've ever seen, we're free to just take care of our waste
materials in any way that makes sense to us.

Judy D.

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Messages in this topic (3)

Theresa,

Type into the Google space "medicaid eligibility California" and it
will bring up the website that covers just about every question you might
have regarding medicaid. You should be able to complete a questionnaire on the site that will
let you know IF you are eligible for benefits and, if so, how much you are
eligible for.
� I know this works for the state of Texas. You can even apply for
food stamps on there and don't need to go into the office.� That was a
real shocker to me.
� Nancy

On Fri, Jan 8, 2010 at 12:04 AM, Theresa Markese <luciousgreeneyedlad [email protected]> wrote:

>
>
>If there is anyone who lives in or around Covina, California I really need some help.  This poor economy has hit home. My full time job has been cut to a part time job. Which now means minus 1/2 pay every month and if that is not bad enough, my medical insurance has been cancelled. I a freaking out!  I am now barely making enough money to pay my rent. Is there somewhere around here that can help me pay for my medications? Should I look for a free clinic? I'm scared and I have no idea where to start.
>
>Thank you,
>
>Theresa
>
>

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Messages in this topic (78)

Judy writes:

<<Which is all fine and dandy if a) your glucose
isn't so high that simple, even drastic or
"extreme" dietary changes alone can't get a handle
on it-- I mean, let's face it, some folks are
diagnosed with 14.0+ A1c's and are half dead--
those people would be ill-advised to be told to
stop eating carbs except for a few carrots and
some broccoli every day-- how many could even
begin to do it or even want to do it?>>

Judy, that's a *major* exaggeration, and you know
it :)

Bernstein doesn't put people on a starvation diet,
and if someone comes to him with BGs that high, he
both puts them on insulin (according to his book,
but of course there are probably many exceptions -
he makes it clear he "negotiates" - his term -
treatment to meet his patients' physical and other
needs) and aims for a BG goal that's not all the
way down to non-diabetic at first. Just like
you've often said here, he recognizes that someone
who's routinely been at a BG of 400+ will often
feel low as BG drops down below 200, and he wants
to ease that transition.

Carrots, actually, are high-carb and so not on his
list of "allowed" veggies - along with tomatoes
and onions used in amounts more than just for a
little flavoring. He'd probably be horrified at
the carbs in that pot roast recipe - I know I was
<g> I do eat a small slice of tomato
occasionally, use onions for flavoring once in a
long while (not more often because it makes me
crave chocolate - go figure! :), and have a small
piece of fresh carrot once in a while - maybe once
a week (small being 1/2 - 3/4" long, maybe 3/8" in
diameter). Amazing what a treat that has become!

Other than that, a partial list would include
broccoli, cauliflower, lettuce, cabbage, spinach,
brussels sprouts, eggplant, celery, radishes,
turnips, snow peas, snap beans, pumpkin, summer
squash, zucchini..... there's dozens of other
veggies that can be eaten.

And then the protein is much more generous than on
the ADA diet, and fat isn't severely limited. In
fact, it's plenty of food, yet allows for
management of BGs *and* weight loss. Plus reduces
cravings - I craved all the time on the ADA diet,
in spite of (actually, because of) the servings of
bread, etc allowed. It's well known that eating
carby foods results in cravings for more. NOT my
idea of a good time :)

<<b) if you've got a handle on your own
psychological and physical food-issue parameters
enough to even want to "diet" (and let's face it
again, this is GOING to feel like a diet,
"die-with-a-T", at least at first) or be able to
face dieting and weight loss. Foodies sometimes
just cannot diet, for whatever reason.>>

And the ADA recommendations don't feel like a
diet? <g> No one can force another person to
follow a particular food plan or diet. The
willingness to make major WOE/WOL changes has to
come from within. Then having the right tools to
make it happen is important. I was in OA for many
years and didn't lose anything I didn't gain right
back, even on a relatively low-carb diet (gray
sheet it was called back in the 80s in New
England), because I lacked that one important
tool: a BG meter.

If a person isn't willing to try to bring down the
BGs, then nothing Bernstein or the ADA or any
other authority can recommend will do any good at
all.

The goal isn't weight loss, it's normalizing (to
whatever level makes sense for a given diabetic at
a given time) BGs. As that happens via limiting
the carbs eaten, weight loss results, leading to a
positive spiral of better BGs - more weight loss -
better BGs.

<<And so some need meds! >>

<sighing> Judy, I know we disagree on many things
:) We have a whole different approach to the
management of our own cases of diabetes. But I
have NEVER EVER said or implied I disapproved of
meds in general for diabetics. Nor does Bernstein
say anything against using meds, except for those
which force the pancreas to excrete more insulin.
His goal is to minimize the needs for
medications, *just to avoid dangerous lows such as
you have described many times here*.

I am on meds myself. I expect to go off that last
drug shortly because Bernstein's method worked for
me, and I'm glad of that as the eczema will
finally go away and I'll save a little money. But
I have nothing against appropriate meds,
prescribed in a sensible manner, that don't make
things worse than when the patient started, and
which are watched carefully to make sure that it
has the intended effect, reduced as things
improve, and eliminated if possible. YES, some
diabetics need meds. I said that, will continue
to say that.

<<For a doc to tell a 300 pound T2, newly
diagnosed with a 14.0 A1c (or really anything over
about 10.0) to stop all bread, cereal, crackers,
pasta, rice, potatoes, milk, fruit, fruit juice
and get their carbs from veggies alone... what new
diabetic wouldn't be shocked back onto their
keisters?>>

What new diabetic isn't already shocked onto
her/his keister when first faced with the ADA
diet? Reduced amounts of *all* types of foods,
especially those such a severe diabetic craves the
most, weighing and measuring and writing it all
down to keep track? And let's remember, my own
A1C was 11.1 at diagnosis, so I fit in the
category you're describing. I was told I ate
healthy, that changes for my diabetes management
would be easy for me. No, it wasn't easy - it's
not easy for anyone, except maybe someone who'd
done Atkins and had been comfortable with it (is
there such a critter? :)

There's life - GOOD life - without milk! Without
fruit, without bread, without potatoes, rice, even
popcorn :) But, for the zillionth time, probably
most people can achieve near-normal BGs without
giving up as much as I've had to give up.

<<Bernstein is not for everyone. For those who are
healthy enough physically to get along without
meds, who can face a life without carbs, for
whatever reasons, and who are motivated to the max
for their own personal reasons, what he preaches
makes perfect sense. But not everyone has the
wherewithal to eat 30 grams of carbs a day long
term.>>

No one knows until they try. And YET AGAIN, I AM
ON MEDS. I have been from the beginning. And
with a risk for heart attack that was very high,
80 pound overweight, unable to walk more than a
few feet, in constant pain, I could not have been
described as "healthy" when I was diagnosed 16
months ago.

And, yet again, not everyone needs to eat 30 g of
carb a day or less. Most bodies can probably
handle more carbs and do just fine with the BGs.
Bernstein's recommendation of 30 comes from years
of experience with himself as a T1 and the
hundreds, maybe thousands, of T1 and T2 patients
he's worked with. In that vast experience, he has
found that 30 g of carb is comfortable for many
once they get over the shock and horror :) and see
the benefits, and it allows the smallest possible
dosage of meds and/or insulin to normalize BGs.
Which in turn leads to the smallest possible risk
of serious lows from any source.

I know you don't like the idea of giving up carbs.
No one is asking you to make that change :) But
please, don't keep exaggerating how "horrible"
Bernstein's approach is. For *some* of us, it's
the only path to a reasonably healthy life, and a
life without milk is well worth feeling 1,000,000%
better each and every day.

I accept your WOE/L. Please accept mine. And we
can both offer our perspectives so that others on
the list can pick and choose the combination that
will work for them, wherever they are at moment.

Holly in MI

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--- In Type-2-Diabetes@yahoogroups.com, Holly Shaltz <holly@...> wrote: And then the protein is much more generous than on the ADA diet, and fat isn't severely limited>>

Do you know how he handles those who have heart disease and high cholesterol and triglycerides? I suppose as long as the fats are of the unsaturated variety, they're okay. And for those with kidney disease, who are supposed to eat low-protein, what does he recommend? Just curious. I could look it up in my own book... if it ever comes! <G>

But anyway, yeah, protein and fats could never be as restricted as the carbs are in Bernstein's WOE, or the person would be left with nothing to eat and not enough daily calories.

<< The willingness to make major WOE/WOL changes has to come from within>>

Of course. My point was that not everyone has that willingness or even wants to have it, for whatever reasons of their own. Deeply entrenched bad eating habits of a lifetime, and/or psychological dependence on the use of food to alter mood and as a coping mechanism, etc, can be a Mt. Everest not everyone can even begin to scale.

> <sighing> Judy, I know we disagree on many things We have a whole different approach to the management of our own cases of diabetes. But I have NEVER EVER said or implied I disapproved of meds in general for diabetics>>

I was answering our new list sib's questions from earlier-- she asked why did some diabetics not want to take meds, why was it deemed better not to take them, etc. My comments were not aimed at your specifically.

> I know you don't like the idea of giving up carbs. No one is asking you to make that change>>

I eat about 100-120 a day or so. I feel as though I've already given up so much... Just not willing to face life without popcorn and bread and a glass of milk once in a while... such a wicked wild life we lead, eh? lol I mean, I can do anything short term, god knows I have, and I have no lack of will power, but we all have to decide how to get where we're going, for sure.

I saw a new doc yesterday who was bowled over by my current 6.0 A1c-- my god, she must see some really messed up T2s. Her practice works with obese people, and she told me she sees diabetics come in all the time, people who have had the disease for literally years, who never test, don't know what a carb is or what it does, and have no idea what's going on with their blood glucose. How sad, huh?

<<:) But please, don't keep exaggerating how "horrible" Bernstein's approach is>>

Don't put words in my mouth; I never said horrible. I just said it's not the answer (and doesn't have to be) for everyone, which I think you and I agree on, 100%.

> I accept your WOE/L. Please accept mine>>

I promise to stop talking about it then. If you've ever got a whiff of non-acceptance from me about your devotion to Dr B, his WOE, and the life transformations you have enjoyed because of what you've done and continue to do, I have seriously been missing the mark in the communication department. I think I've told you often enough how proud I am of you for coming so far in such a short time, and I have never, ever, even hinted that you should change anything you're doing.

As always, this, as most things we chat about here, is a YMMV thing-- your mileage may vary. Sometimes that can seem frustrating when we've found a path that works so well for us, but... having options is a good thing, in my book,as I said earlier, as long as we each get to our goals, whatever they are, in a reasonable time frame and can stay reasonably healthy.

Judy D.

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Judy writes:

<<Do you know how he handles those who have heart
disease and high cholesterol and triglycerides? >>

His reasoning is that, as BGs are *normalized* to
non-diabetic levels, that cholesterol trends
toward normal as well. He gives the example of
his own situation - having had high cholesterol
until he got his BGs down to normal, and then
doing much better. I've certainly seen my own
numbers improve dramatically in just a year,
without any cholesterol meds.

I'm not sure what "heart disease" is beyond high
cholesterol - if it refers to someone who's
actually had a heart attack, all I can say is,
getting the BGs down to normal levels couldn't
hurt; beyond that, see a cardiologist :)

I've read in many places that just reducing carb
intake very low - not even quite as low as
Bernstein - reduces cholesterol even in
non-diabetics. I have no idea what the mechanism
is for that change.

<<And for those with kidney disease, who are
supposed to eat low-protein, what does he recommend?>>

Low carb doesn't mean *high* protein, it just
means a little higher than usual in a higher-carb
diet.

Not surprisingly, he argues that kidney disease
isn't related to protein consumption, but instead
is the result of high BGs. He has a whole
subsection of a chapter (pgs 450-455) devoted to
the description of how kidney disease develops,
how it got the reputation for being worsened by
"too much" protein in the diet, and references to
studies in which people were followed for 2 years
and more, with protein amounts and kidney damage
tracked, with the result that "too much" protein
didn't do the damage, high BGs do. He summarizes
near the end of this section:

"Diabetic nephropathy does not appear if blood
sugar is kept normal. Dietary protein does not
cause diabetic nephropathy, but can possible
(still uncertain) *slightly* accelerate the
process once there has been major irreversible
kidney damage. Dietary protein has no substantial
effect upon the GFR of healthy kidneys, certainly
not in comparison to the GFR increase caused by
elevated blood sugar levels."

He doesn't make recommendations regarding how much
protein to eat where there's been irreversible
kidney damage - that would be irresponsible in a
book intended for a general audience.

<<having options is a good thing, in my book,as I
said earlier, as long as we each get to our goals,
whatever they are, in a reasonable time frame and
can stay reasonably healthy.>>

For sure we agree on that :)

Holly in MI

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Messages in this topic (6)

Collette writes:

<<My biggest problem with the diabetes is that you
have to eat.>>

The biggest problem for each and every one of us,
so you're not alone in that concern! Have you
been to your local diabetes classes yet? I really
believe it's the best place to start learning
about day-to-day living with diabetes. It's run
by the local Diabetes Nurse Educator (DNE), and is
paid for by most insurance programs. You will
likely also have a solo session with her, where
she will look at your doctor's treatment plan and
help you figure out how to manage everything.

The classes (4 total) teach about food following
the recommendations of the American Diabetes
Association (ADA), exercise, using the BG (blood
glucose - most of us prefer the BG abbreviation
when typed to the more commonly spoken blood sugar
- BS :) meter effectively, the various meds used
to treat diabetes and how they work, complications
and how to minimize their risks, how to treat and
avoid low blood sugar, etc. You will also meet
other diabetics, and maybe make some new friends :)

<< I do good if I eat once a day. >>

Few of us diabetics can do that, even if not on
meds, because the amount of food needed to keep a
body going, all crammed into one meal, will
usually send the BG sky-high. Even if the rest of
the day is in the normal range, having the BG
fluctuate that severely can lead to damage to the
body.

The same quantity of food, eaten in 3 or more
meals a day, might manage your BGs just fine. Use
your meter to find out what works for your body.
To do that, test just before you eat (fasting BG),
then at 1 hour, then (this worked best for me and
might help you) every half hour until the BG
starts to come back down again.

Over time, you will see a pattern in how your body
responds to the food you eat, especially those
that are carby - starches, sugars, starchy veggies
- and be able to choose what to eat and/or how
much in order to keep you BGs in a healthy range.

Sorry to not be more specific in what and how much
to eat - as you can see from our exchanges on the
list, there's LOTS of controversy around that
topic :) Bottom line is what *your* meter tells
you about *your* body and its ability to handle
carbs. That, plus *your* BG goals, wherever they
are right now.

And, of course, there's just as much controversy
on what constitutes a healthy BG goal <g> For
most of us, it's a work in progress - always
learning something new, applying it, assessing the
results, moving on to the next bit of information.
And hopefully, always feeling a little better as
we travel...

Holly in MI

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Messages in this topic (10)

Hello, Collette, and welcome to the group! There are lots of people here
with very extensive knowledge of the big D (lots more knowledge than I have)
and I am sure they will be able to give you lots of advice on eating,
testing, and the other issues that you have going on in your life.

Once again, welcome to the group!

Cindi

From: Type-2-Diabetes@yahoogroups.com
[mailto:Type-2-Diabetes@yahoogroups.com] On Behalf Of Collette
Sent: Thursday, January 07, 2010 9:45 PM
To: Type-2-Diabetes@yahoogroups.com
Subject: [Type-2-Diabetes] Hello, I am new here

Hi, my name is Collette. I am 43 years old, I live in Wichita, KS. I have 2
boys, ages 19 and 21.

I was dx'd with Diabetes Oct. 28, 2009. So, I am pretty new at this. I have
several other health problems, lupus, fibromyalgia, sleep apnea, and it goes
on.

My biggest problem with the diabetes is that you have to eat. I do good if I
eat once a day.

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Messages in this topic (10)

I see my doctor next month. I have been testing my blood, twice a day, when I remember. They pretty much stay between 80 and 137. I would eat more, but I forget, don't have time, and I am never hungry. Does anyone have a solution to that? I just recently went through a diabetes class, and they told me what to do, but that is too much food. They want me to have 4 carb points per meal, and 1 for snacks. I now (within the last few days) have an in-home aide. She is really good at making sure I take my tests. My problem still is figuring out what are carbs. I know bread, pasta, peas and corn. I am still questioning the rest. Well I am rambling, better go. Thanks for caring.

Collette

--- In Type-2-Diabetes@yahoogroups.com, "Jude" <peridotjude@...> wrote:
>
> --- In Type-2-Diabetes@yahoogroups.com, "Collette" <cofees@> wrote:
> Hi, my name is Collette. I am 43 years old, I live in Wichita, KS. I have 2 boys, ages 19 and 21. I was dx'd with Diabetes Oct. 28, 2009. So, I am pretty new at this. I have several other health problems, lupus, fibromyalgia, sleep apnea, and it goes on. My biggest problem with the diabetes is that you have to eat. I do good if I eat once a day.>
>
> Welcome to the list, Collette. Are you due to see your doctor again soon to see how you're doing? Are you home testing to see how your glucose levels are running?
>
> Starvation is not good for anyone, much less anyone dealing with several chronic illness. A grazing WOE works, three mini-meals and three snacks a day is the healthiest. I'm not talking more food, just more spread out food.
>
> Have you seen a nutritionist to even find out what you should be eating, should you find yourself so inclined?
>
> Judy D.
>

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Messages in this topic (10)

Collette writes:

<<I would eat more, but I forget, don't have time,
and I am never hungry. Does anyone have a solution
to that?>>

Well, I've not had the problem of not being hungry
at mealtimes :) But I use a timer to remind me of
my exercise, and would certainly use it to remind
me of meals, if needed.

<< I just recently went through a diabetes class,
and they told me what to do, but that is too much
food. They want me to have 4 carb points per meal,
and 1 for snacks.>>

It's too much food - carby food, anyway - for many
of us. You have to keep testing to see what is
too much for *your* body.

Do you need to gain, lose, or maintain your
weight? That will play into it as well. If you
need to lose weight like most of us, reducing your
carb consumption may help. When I did that at
first I was hungry all the time because I kept my
protein level low like the ADA recommends, but
then someone on this list advised raising my
protein. I've since read a minimum of 10.5 ounces
is necessary for most adults to maintain their
muscle mass, so I typically eat 11 ounces of
protein a day now (3 at breakfast, 4 at lunch, 4
at supper). That keeps me from being hungry until
30 minutes or so before the next meal.

<<My problem still is figuring out what are carbs.
I know bread, pasta, peas and corn. I am still
questioning the rest.>>

It takes a while both to figure out what foods are
high in carbs, and how those carbs affect your
body. I practically have it all by heart now :)
but for those who don't, you can look up food
nutritional information on the USDA website:
<http://www.nal.usda.gov/fnic/foodcomp/search/>

For foods that are packaged, you can also consult
the nutritional labels - compare serving size
(often given in ounces, but sometimes a volume
measurement or a number count) and total grams of
carbohydrate (15 g of carb = 1 "exchange" of carb
in the ADA diet) and total grams of protein (7 g
of protein = 1 ounce = 1 exchange or serving) in
that serving.

In the meantime, think "starchy" foods - those are
the ones that are high in carbs and have the
potential to raise your BGs too high. In addition
to those you listed, rice (brown or white),
potatoes, dry beans, and anything made of flour or
other grains, sweetened or not. You may be able
to eat small, measured amounts of some of these
foods - or you may find they're just not
compatible with your body and BG goals right now.

The ADA diet you were given in the diabetes
classes is just a starting point. It gets us
thinking in terms of measuring and writing down
our foods, eating on some sort of a schedule, and
what constitutes a "carb" and what doesn't. As
you get used to that, and test Test TEST your BGs
around what you eat, you'll figure out what your
body can handle, and chances are you'll end up
with a foodplan that's comfortably tailored to
*your* body. It may resemble the ADA diet, or it
may not - the point is that it works for *you* in
managing your diabetes.

Again, not any hard guidelines for you - OTOH, all
the flexibility in the world to figure out what
works for you :)

Holly in MI

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Messages in this topic (10)

--- In Type-2-Diabetes@yahoogroups.com, "Collette" <cofees@...> wrote:
<snip> My problem still is figuring out what are carbs. I know bread, pasta, peas and corn. I am still questioning the rest>

If you can afford the 9 bucks, get yourself a small pocket sized paperback book called Calorie King-- get the 2010 version, at any bookstore or on amazon. The book contains a short tutorial about diabetes (why you got it, what's happening, how to get it to back off, etc) and digestion. It also is a nutritional guide, and he explains in there about food sources, the role of protein, carbs and fats in a healthy diet. The rest of the book has a wonderful list of all the common foods, including brand name stuff, and there are portion sizes listed and then calorie, carb and fat amounts for each. It's an easy book to use, definitely dumbed down just enough so everyone can understand, but it's not too elementary. I think you'd get a lot of good use out of it.

Barring that, go to the internet for nutritional info. Here's a good website to start you off:
http://www.dlife.com/dLife/do/ShowContent/food_and_nutrition/carb_counting.html

Judy D.

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--- On Fri, 1/8/10, Collette <cofees@yahoo.com> wrote:"I now (within the last few days) have an in-home aide. She is really good at making sure I take my tests."

Hi Collette,
Welcome to the group.  It is great that you have an in-home aide now.  You can use the aid to help you make a meal plan that will work for you and remind you to eat.  If you haven't already completed your "plan of care" or even if you have, call the nurse that came out to assess you and tell that person that you need help with meal planning and reminders.  That will help you more than anything else I could suggest.  I hope being part of this group can be encouraging and give you hope.  Take good care.
Dottie

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You need to get you a carb book that lists carbs. Carbs are in cheeses, fruits, etc.

1/2 a cup of potato, corn etc equals 1 carb point or 15 grams

1 slice bread = 1 carb point

a hamburger bun = 2 carb points

a banana = 2 carb points while an apple equals 1 carb point

Eventually you will get so you know them but until you do get you a carb book.

---- Collette <cofees@yahoo.com> wrote:
> I see my doctor next month. I have been testing my blood, twice a day, when I remember. They pretty much stay between 80 and 137. I would eat more, but I forget, don't have time, and I am never hungry. Does anyone have a solution to that? I just recently went through a diabetes class, and they told me what to do, but that is too much food. They want me to have 4 carb points per meal, and 1 for snacks. I now (within the last few days) have an in-home aide. She is really good at making sure I take my tests. My problem still is figuring out what are carbs. I know bread, pasta, peas and corn. I am still questioning the rest. Well I am rambling, better go. Thanks for caring.
>
> Collette
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