FROM OUR EXPERTS
Sometimes I feel incredibly lucky.
For one thing, I'm alive. I know a lot of people who aren't.
Also, I can see and hear reasonably well. I can walk. I live in a beautiful state on a beautiful hillside with a river and mountains across the road.
And I eat delicious food.
I thought of this the other night when I looked at my dinner plate. I had a lamb chop from a lamb some friends raised on pasture. From my garden I had some boiled red amaranth and some broccoli, picked just before I cooked them, both with a little butter melted on top.
I also had a salad from lettuce I had picked minutes before I ate it, plus a little purslane, a "weed" that is very high in omega-3 fatty acids, with virgin olive oil and a little lemon juice. Also some red wine.
Then I had a few blackberries and some heavy cream.
I was thinking how unfair it is that I have this delicious, fresh, healthy food and people in the city are eating fast-f...
1) What does an elevated bilirubin number mean?
Bilirubin is a yellow-colored substance that is formed as a result of the destruction of old red blood cells. The amount of “bili” can be measured in the blood. The usual cause of excess bilirubin is liver disease, although some forms of anemia can also cause high levels in the blood. These conditions have other lab abnormalities that help distinguish what kind of disorder is present. And there’s a harmless condition called Gilbert’s syndrome, where bilirubin levels are intermittently elevated in people with no other disease. If there’s a considerable excess amount of bilirubin present, the skin and whites of the eyes will turn a yellowish color, which is called jaundice. However, there’s no particular relationship of elevated bilirubin with diabetes.
2.) Can you explain what day to day life is like for a person with type 1 diabetes?
One could write a book about l...
The biggest lesson I've learned from tightly managing blood glucose levels during my one and half pregnancies, is the benefit of eating a lower carbohydrate diet. I actually enjoy having a set carb limit at each meal because it helps me to make smarter food choices and keeps my blood sugar levels much more manageable. I suppose it is simple logic that fewer carbohydrates require less insulin, and the more moderate your insulin needs the less likely you are to miscalculate your insulin bolus.
If you're curious, the carbohydrate limits I (mostly) stick to during pregnancy are:
Breakfast: 15 grams
Morning Snack: 15 grams
Lunch: 45 grams
Afternoon Snack: 15 grams
Dinner: 45 grams
Bedtime Snack: 30 grams
Those certainly aren't "Atkins" diet levels of carbohydrates, but it is a lot less than the typical diet, I'd imagine. When eating out or measuring certain foods, it's amazing how quickly a regularly sized meal hits 60-75 grams of carbohyd...
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