And I’m pretty proud of how it turned out.
Mexican food itself is fairly difficult for diabetics to deal with — which is a shame, because there is a high risk of diabetes in hispanics. But I digress. Last night, husband and I decided to go to El Chico’s and I wanted a break from measuring everything, etc. So I did an extended bolus with 15 units of insulin for 3 hours. Then I checked two hours after the last of the insulin was delivered and did a correction. It was temping to do another correction, as my blood sugar was climbing instead of dropping, but I resisted.
Woke up this morning and fasting blood sugar was 105.
Not bad!
I think I’ll extend the bolus longer next time, though don’t worry, next time will be a few months away.
And I have improved — I have switched to fajitas rather than eating a chimicanga.