Tag Archives: insulin

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)

Ingredients

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

Method

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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