Carbohydrate Sensitivity or Insulin Insensitivity

1 May

Which is it? I had some guests over the weekend and after breakfast, was left with a small piece of cranberry scone and some apricot jam (70% fruit content). Being raised not to waste anything, I thought I would eat it up and take an appropriate amount of insulin to cover the expected carb jump. I was wrong –  the amount of insulin was not enough to cover the increase in BG. So does that mean I have become very sensitive to carbohydrates or insensitive to the insulin. I think it is the former because I don’t need so much insulin when I take a salad meal or a protein breakfast consisting of eggs and ham.

Not only that, while the ‘snack’ was digesting, I felt as if I was getting hypoglycemia. My vision was slightly blurred, my heart beat felt faster and I was slightly wonky. So imagine my surprise when I tested my BG and saw the 182 mg/dl figure. Why is this so?

By contrast, I had a good BG after the huge breakfast I served our guests and also enjoyed. There were baked eggs with cheese, sausages, mushrooms, rolls for the guests and LC Focaccia bread for me and a selection of cheeses. I only took 4 units of Novorapid (more than the usual 3 because I anticipated that I would eat more) and it was enough. Here is my recipe for baked eggs with cheese, ham and bell pepper which is adapted from a recipe taken from Breakfast and Brunch Recipes. These are really good  and well worth the 45 minute wait.

Baked Eggs with Cheese, Ham and Bell Pepper  (serves 5)


10 eggs

3/4 cup milk

1 1/4 cup grated gouda cheese or any other suitable cheese like cheddar, montery jack

1/2 tsp salt

1/4 tsp pepper

3 slices ham chopped, any type

1/4 bell pepper, chopped into tiny pieces

2 Tbsp green onions

30gr butter, melted


Preheat oven to 175 degrees C (350 degrees F). Butter a deep baking glass dish or pan.

Beat the eggs in a large bowl, add everything else and mix well. Pour into dish. Bake for 45 min – 50 min.

As simple as that. The eggs turn out light and fluffy. I baked for 45 min in my oven.

Nutritional Information per portion:  Calories 297.8 kcal; Total Fat 21.8 g; Total Carbs 4.3 g; Protein 19.9 g

Print this recipe: Baked Eggs with Cheese, Ham and Bell Pepper


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