#1650 Bolus 4 - Breads

Summary

Juicebox Podcast: Type 1 Diabetes

Host: Scott Benner
Guest: Jenny Smith
Episode: #1650 Bolus 4 - Breads
Date: October 11, 2025

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Episode Overview

In this episode of the Juicebox Podcast's Bolus 4 series, Scott Benner and diabetes educator Jenny Smith tackle the practicalities of bolusing for different types of bread for people living with type 1 diabetes. With a focus on White Bread (Wonder Bread), "healthy" or higher-fiber breads, gluten-free, low-carb, and keto breads, they demystify carb counting, pre-bolusing, the frustration of confusing nutrition labels, and the impact of ingredients on blood sugar. The discussion is conversational, humorous, and relatable, aiming to make listeners feel more comfortable and confident about bread choices while managing insulin.

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Key Discussion Points & Insights

1. The Complexity of Bread Labels & Carb Content

00:00–11:00

• Scott and Jenny discuss the challenge of accurately finding the carbohydrate content in commonly eaten breads like Wonder Bread, highlighting inconsistent labeling and dubious sources.
• Jenny notes: Nutrition info can vary greatly between brands and even sources for the same bread, which complicates insulin dosing decisions.
• Quote — Scott (07:01):
  "I've now specifically sat down, focused, trying to figure out the carbs in Wonder Bread, and I have answers anywhere between 15 and now 29 carbs. So how is that not possible? Wonderful."

2. Decoding White Bread & Its Effects

11:00–19:00

• They settle on using Wonder Bread as a reference point, with typical nutrition being about 29g carbs for 2 slices.
• Most plain white breads are low fat and have high or added sugars and enriched flours, which make them fast-acting carbs leading to blood sugar spikes.
• Jenny's Rule:
  Pre-bolus for at least 15 minutes for white bread (and possibly longer if you have more insulin resistance).
• Quote — Jenny (17:53):
  "That bleached enriched white flour... like a saltine cracker... [these are] processed all carbohydrate types of foods... they are going to have a fast hit."

3. Ingredients and Bread Types—What Changes?

19:00–24:00

• Ingredient differences (like seeds, oils, and fiber) in “healthier” breads (e.g., Dave’s Killer Bread, Arnold, multigrain) can affect fat and carb content, impacting both blood sugar rise and satiety.

4. Low-Carb & High-Fiber Breads Explained

24:00–28:00

• Hero Bread and similar products claim “zero net carbs,” but Jenny clarifies: People with type 1 diabetes still need to bolus—deducting at most 50% of fiber from the total carbs.
• Fiber and protein content slow glucose rise, so less or no pre-bolus may be needed, but experimentation is necessary.
• Quote — Jenny (24:55):
  "When you're using insulin... your net carbs are not your carb count. I promise... [Subtract] only about 50% of the fiber—soluble fiber needs insulin coverage, insoluble does not."

5. Gluten-Free Bread: The Hidden Challenge

29:00–32:00

• Many gluten-free breads (Canyon, Schär) are made from rice flour, potato flour, and starches, leading to high glycemic index—much more difficult to bolus for, often causing spikes.
• Sourdough is easier to manage due to the fermentation process, which lowers glycemic impact.
• Quote — Jenny (30:06):
  "The reason that [gluten-free breads] are hard to bolus for is because gluten-free stuff... is made from rice flour, potato flour... all of those are high glycemic."

6. The DIY and Sourdough Option

32:00–34:00

• Jenny champions homemade sourdough for its simplicity, low cost, and controllable ingredients. The fermentation process reduces glycemic impact, stabilizing blood sugars.
• Scott jokes about bread-making being his "next hobby," but Jenny offers to send him some sourdough starter.

7. Exploring Other Low-Carb/Keto Bread Options

33:00–42:00

• Sola, Hero, and Royo breads are compared. They have high fiber (e.g., 7–11g per slice) and may use sugar alcohols; these products are expensive, but have less impact on blood sugar and rarely require a pre-bolus.
• Quote — Scott (24:08):
  "I don't ever pay attention to, like, subtracting fiber from carbs... What does it mean to say zero net carbs?"

8. Bolusing Strategies for Different Breads

Across the Episode

• For processed white and gluten-free breads: Pre-bolus minimum 15 min; expect fast, short blood sugar rise.
• For high-fiber/“net carb” breads: Minimal or no pre-bolus required; deduct only half of fiber grams from carb count; slow, mild glucose impact.
• For breads with more fat (e.g., some keto): Extended bolus or combination bolus might be required.
• Always experiment & tweak based on CGM feedback.

9. Bread Economics (and Digital Coupon Rants)

44:00–46:00

• High-fiber/low-carb/keto breads cost up to $11/loaf, compared to $2.60–$4 for Wonder Bread, raising questions about accessibility.
• Amusing rants on digital coupons, grocery apps, and price “hacks.”
• Quote — Scott (44:58):
  "I don't want the app. Please do not make me get the app for my grocery store."

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Notable Quotes & Moments

• On confusing bread labels:
  Scott (07:01): "I've now specifically sat down, focused, trying to figure out the carbs in Wonder Bread, and I have answers anywhere between 15 and now 29 carbs. So how is that not possible? Wonderful."
• On net carbs and insulin users:
  Jenny (24:55): "When you're using insulin... your net carbs are not your carb count. I promise."
• On white bread impact:
  Jenny (17:53): "Processed all carbohydrate types of foods like this, they are going to have a fast hit. So your pre bolus. Absolutely. At least 15 minutes."
• On gluten-free bread:
  Jenny (30:06): "Gluten free stuff that's not made from low carb gluten free... is made from rice flour, potato flour, all of those are high glycemic."
• On home-baked sourdough:
  Jenny (31:08): "I make my own sourdough... mainly because it’s really inexpensive to make your own bread. I know the ingredients... it’s not full of artificial ingredients, not being full of added sugars."
• On digital coupons:
  Scott (44:58): "I don't want the app. Please do not make me get the app for my grocery store."
• Fun Midwestern Moment:
  Scott & Jenny (38:00–39:01): A lighthearted exchange on the pronunciation of "bagel" vs "bagel," sprinkled with regional dialect jokes.

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Bread Types Covered & Their Bolusing Takeaways

| Type | Carbs (per 2 slices) | Fiber (per slice) | Pre-Bolus | Notes | |----------------------------|--------------------------|-----------------------|----------------------------|------------------------------------------| | Wonder White Bread | ~29g | 1–3g | At least 15 mins | Quick spike, little satiety | | Dave’s Killer / Multigrain | Varies (higher) | More, contains seeds | ~15 mins (depends on mix) | More fat, some fiber, slower rise | | Hero Bread (Low Net Carb) | 11g per slice | 11g | 0–5 mins | Subtract ~50% fiber, slow effect | | Sola (Low-Carb) | 9g per slice | 7g | Minimal | Subtract ~50% fiber, slow effect | | Gluten-Free (Schär, Canyon)| ~29g/2 slices | 5g | 15+ mins | Quick rise, hard to bolus, rice/potato | | Keto (Royo, etc.) | ~13g per slice | 11g | Minimal | Like other high-fiber breads; pricy |

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Fun & Memorable Moments

• Flattened Wonder Bread:
  Scott recalls childhood experiments flattening bread and eating it like a “cheese stick.”
  Scott (10:12): "We used to take Wonder Bread and put it on the counter and flatten it... roll it up into like a dowel and then just eat it like a cheese stick."

• Sourdough Starters with Names:
  Jenny’s sourdough starter is named "George" and is “fed” by her.
  Jenny (33:43): "My starter's name is George. I think a lot of people are weird about their starters..."

• Bagel Pronunciation:
  The hosts laugh about regional pronunciation differences for “bagel/bagel.”
  Scott & Jenny (38:03): “I once had a bagel in Indianapolis… it was horrifying… is it bagels? Is it… am I saying that weird?”

• Store Coupon Rants:
  Scott and Jenny vent about digital coupons and grocery store pricing shenanigans, eliciting a sense of camaraderie with listeners.

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Practical Bolusing Roadmap ("MEAL BOLT" Framework Recap)

Briefly and conversationally referenced:

1. Measure the meal – Portion size and carb count
2. Evaluate yourself – Consider current blood sugar trends (use CGM)
3. Add the base units – Calculate standard meal bolus
4. Layer a correction – If needed
5. Build the bolus shape – Standard or extended (as per bread type)
6. Offset the timing – Pre-bolus based on bread’s glycemic profile
7. Look at CGM, tweak for next time – Experiment and refine approach

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Final Thoughts

Scott and Jenny steer clear of technical jargon, blending practical wisdom, humor, and lived experience. They stress the importance of reading (and questioning) nutrition labels, experimenting with dosing strategies, and understanding ingredient impacts—reminding listeners that with breads, there’s more variance than meets the eye.

Key Takeaway—Jenny (24:55):
"When you're using insulin... your net carbs are not your carb count. I promise."

[End of Episode Summary]

Transcript

[A]

Welcome back friends. You are listening to the Juice Box Podcast in every episode of Bolas 4. Jenny Smith and I are going to take a few minutes to talk through how to bolus for a single item of food. Jenny and I are going to follow a little bit of a roadmap called Meal Bolt. Measure the meal, evaluate yourself, add the base units, layer a correction, build the bolus shape, offset the timing, look at the CGM tweak for next time. Having said that, these episodes are going to be very conversational and not incredibly technical. We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. So while you might not hear us say every letter of Meal Bolt in every episode, we will be thinking about it while we're talking. If you want to learn more, go to juiceboxpodcast.com meal bolt but for now, we'll find out how to bolus for today's subject. While you're listening, please remember that nothing you hear on the Juice Box Podcast should be considered advice, medical or otherwise. Always consult a physician before making any changes to your healthcare plan or or becoming bold with insulin. Today's episode is sponsored by the Tandem MOBI system with Control IQ technology. If you are looking for the only system with auto bolus, multiple wear options and full control from your personal iPhone, you're looking for Tandem's newest pump and algorithm. Use my link to support the podcast. Tandom diabetes.com juicebox Check it out. Today's podcast is sponsored by Skingrip. Your devices, they can fall off, but with Skingrip they stay secure for the full life of the device. Juicebox Podcast listeners will save 20% on their first order at my link. Skingrip.com juicebox if you want a durable skin safe adhesive that lasts, you want Skingrip. This episode of the Juicebox podcast is sponsored by usmed usmed.com juicebox or call 888-721-1514. Get your supplies the same way we do from us Med Jenny. We're going to do a bolus for today, but we're going to do three types of bread like regular old bread, low carb bread, keto bread. But first we have to figure out what are popular bread options because I want to just pick one that, you know, most likely people use. So popular. Do you think people eat white bread more than wheat bread?

[B]

That's a good question. I think it might differ based on age. Okay, I Think kids may prefer more of the white bread. And I bring that up only because a common white bread containing product that I hear over and over are the uncrustables.

[A]

Okay.

[B]

Which I will hold my commentary on what I feel about those. But uncrustables are a common and they're white bread. Do you know what uncrustables are?

[A]

Yeah, sure.

[B]

Okay.

[A]

Yeah. Somebody takes two pieces of bread, they put the schmutz inside already, the jelly and the stuff, and then they crimp it around the end, they put it in a package, and if we find it after the apocalypse, we can still eat it, right? Correct. Okay. By the way, is Stroman a bread?

[B]

You know, Stroman is not a bread.

[A]

That I know is Wonder a bread.

[B]

You know, Wonder Bread is probably something everybody knows. I don't know how many people eat Wonder Bread anymore, but it is a brand that I do know and it's entirely a shelf stable. Eat it 300 years after the apocalypse and it probably is fine.

[A]

It just occurred to me that Stroman could be more East Coast. So I am going to look up Wonder Bread nutritional information and we'll start with that. That makes sense. On the Wonder website, there's recipes that go with the bread recipes. All right, just for one second. Let's just look. What is that?

[B]

How to make a sandwich with Wonder Bread.

[A]

Cod sandwiches, Mushroom, Swiss burger. Oh, they're just giving you other recipes that use rolls and bread. Oh, that's probably smart. I mean, from a marketing perspective. Okay. Wonder Bread nutrition information. Is that an oxymoron?

[B]

That's funny that you said that.

[A]

It's funny that I said oxymoron.

[B]

No, it's funny that you said nutrition information.

[A]

Oh, just in general. Yeah. All right, I got it here. White Wonder Bread. Select portion. Slice. Looks like portion is a slice, I guess. Why would it not just say that there? That's crazy. Why? Boy, everything's deceptive. You know that, Jenny. Everything. Do I want to know it by gram, by 100 gram, by ounce, by pound? No, I want to know it by by slice. So I guess portion size looks like 46 grams is a slice.

[B]

Okay.

[A]

One and a half grams of fat, 250 milligrams of sodium, dietary fiber 1, sugars, 3, protein, 4 calcium, 20 milligrams, a little bit of iron and total carbohydrates. I think it's always fun when you.

[B]

Guess total carbohydrates per slice in Wonder Bread. I'm gonna guess 16 grams.

[A]

Oh, well, you're gonna be very upset. Then it's 24. Wow.

[B]

In a slice.

[A]

Is there any world where this is like two slices and it's just mislabeled? Let's double check to make sure. Hold on.

[B]

Some of the really dense, more hearty breads would definitely be more carbohydrate per slice. I mean, if you look at the. Gosh, what's the name of the. There's a guy who has lots of bread. It's Dave. Dave's Killer Bread.

[A]

That's one I was looking at. For the other thing. You know what? This is exactly what's going on. So their website, again, is confusing. I'll go back. A slice of Wonder bread is 30 grams in weight. In weight? Yes. Not 46. What is this? Why can't the Internet ever be right about anything? Like, why is it so confusing all the time? All right, so now I'm on their website. This is from the usda.

[B]

Okay.

[A]

And it's just. Well, that's just white bread, though. Jenny. I'm so upset. Why would this not be simple?

[B]

I'm curious what it says on this one.

[A]

Yeah, I mean, if I'm looking at.

[B]

Some of the websites that I use for nutrition.

[A]

Yeah, please. I'm leaving this in because I want it to be, like, obvious to people.

[B]

Like, it's not how confusing it could be.

[A]

It could be really, like, confusing. Like, I've now specifically sat down, focused, trying to figure out the carbs in Wonder Bread, and I have answers anywhere between 15 and now 29 carbs. So how is that not possible? Wonderful.

[B]

So if we. One of the websites that I use for nutrition, like, looking things up is eat this much, it tends to be pretty accurate. So when I look up Wonder Bread specifically, the facts that it tells me are that two slices of wonder bread is 57 grams in weight.

[A]

Okay, that's another different number.

[B]

It is, and it tells me that the carbs in two slices is 29 grams, which would be approximately then what? I estimated as about 15 grams, 16 grams per slice. It's actually like 14. Right.

[A]

Why would it. Then what. Where the hell does 24 come from? Do you know what I mean?

[B]

Like, yeah.

[A]

All right, people, be careful. Like, because.

[B]

Is this on the Wonder Bread website?

[A]

No, the Wonder Bread website won't tell you anything. They're like, listen, if we tell you that, you're going to stop buying it. Wonder Bread nutritional information. Hold on a second. I'll try another wording of it. Now. You got to skip over the overview of what Google wants you to see. And then wonder small, 100% white wonder bread. Come on, let's. Wow. All right, let's just go to a label, I guess, like from a. From Amazon. You know what I mean?

[B]

Sure.

[A]

At least they're like, let's make.

[B]

Then it's right on the package.

[A]

Reasonable assumption. Okay, so serving size. This is matching up with yours. 57 grams for two slices the fat, one and a half cholesterol, none. Sodium, 180 milligrams total carbs, 29 grams dietary fiber, three total sugars, five. Okay. Wow. I'm exhausted. I'm sorry to everybody listening, but I just think it might be interesting to know that, you know, I went to the Wonder Bread website and then, you know, this is all the effort and.

[B]

I think that's valuable because I often tell people, as well as, you know, other resources, guiding people would tell them to look directly to the source. Right. Go right to the website, go right to the retail. Go right to that brand national restaurant chain and look up the nutrition facts because they should have it accurately displayed.

[A]

For you with any luck, unless they hired a guy to type it all into their website, who did it wrong. So, okay, so we're gonna make a. I mean, what are we gonna say? Why don't we just say it's toast so that we don't have to add any filling into the bread right now just to talk about how to cover the bread? Does that make sense?

[B]

Yeah, just a slice of bread, whether it's plain or you put it in the toaster and it browns it for you. Either way, it's a piece of bread with nothing on it.

[A]

Can I tell you something that's probably going to be on the level of the Velveeta cheese story?

[B]

Oh, God.

[A]

We used to. By the way, people have approached me about that. Now I've got. I've gotten. People are like, oh, my God. I had Velveeta cheese at my house, too. We used to take Wonder Bread and put it on the counter and flatten it because it has some sort of moisture in it that's hard to put into words. And then if you pressed it down, it would not reinflate. It would just stay flat. And then we would roll it up into like a dowel and then just eat it like a cheese stick. You okay, Jenny?

[B]

Okay.

[A]

You okay? Everything all right?

[B]

At least you didn't put Velveeta cheese inside.

[A]

Well, no, no, I mean, that's not wrong. We used Wonder Bread to make the.

[B]

Cheese sandwiches, to make grilled cheese.

[A]

Right. Probably. Now, we used to, you know, in the beginning, you'd put butter in a pan and like, brown the bread and put the cheese on and. Mel.

[B]

Sure.

[A]

But as life moved on and we got older and thought we were smarter, we would, like, toast the bread, butter it, put the cheese on, then microwave it.

[B]

Oh, well, you know, you were experimenting.

[A]

Sure. Okay.

[B]

We'll call it that.

[A]

All right, let's go with two slices of bread. Right. So we've got carbs at 29. Doesn't seem to be an appreciable amount of fat. Am I worried about the fat and bread in this bread?

[B]

Typically, not. Not in like a white bread. Usually is not going to have high fat. I don't think any bread necessarily until you get into what we'll talk about in a bit, like the keto breads and that kind of stuff. Mainly until you look at more of some of the national brands that might also be favorites are. I can think of Arnold. That's a very common bread. Like I mentioned the dates killer bread. Those are the ones that people seem to purchase a lot and I hear a lot about.

[A]

Yeah.

[B]

But they tend to have more seeds. So as you're asking about fat, I think that those breads end up maybe even having like an olive oil or something like that in. Along with the seeds that tend to be in the bread or around the edges of the bread, which would add a fat component that would naturally be there.

[A]

The Arnold bread we switched to when Arden got type one because it was one of the. It was one of the first, like, national bread brands that didn't have high fructose corn syrup in it.

[B]

Sure.

[A]

Which we. We found a little helpful. So there is sugar in this thing. Right. And here are the ingredients in white bread from wonder unbleached enriched enriched flour, wheat flour, malted barley flour, niacin, reduced iron, thiamine monotrate, riboflavin, folic acid. All those things are just in the flour.

[B]

And they're. Remember, they're enriched.

[A]

Yes.

[B]

Enriched because the white flour's been stripped of everything.

[A]

Yeah. Because otherwise this would just be putty. Right. The dried. Yeah. Water, sugar, yeast contains 2% or less of each of the following calcium carbonate, wheat gluten, soybean oil, salt, dough conditioners. Contains one or more of the following Sodium sterilite lactate, calcium sterilite lactate, monoglycerides, mono and D glycerides, distilled mono glycerides, calcium peroxide, calcium oxidate, date M. Oh, we went over that last time. Whatever Date M is it's the thickener, right? Or something. Ectoxylated mono and diglycerated enzymes Exorbic acid Vinegar Monocalcium phosphate Citric acid Chloe Calciferol Vitamin which thank you. Vitamin D3 soy lecithin calcium propionate. It says to retard spoilage and contains wheat and soy. It's also manufactured on shared equipment that also processes stuff containing sesame. Just in case you were wondering.

[B]

Right. For all the allergens.

[A]

Might have sesame in it too.

[B]

Yep.

[A]

Okay, so if I'm just going to eat the bread. Old School 1984 I mean I would think this needs a 15 minute pre bolus like everything else. I used to hate ordering my daughter's diabetes supplies. I never had a good experience and it was frustrating. But it hasn't been that way for a while. Actually for about three years now because that's how long we've been using USMED, usmed.com juicebox or call 888-721-1514. USMED is the number one distributor for Freestyle Libre Systems nationwide. They are the 1 specialty distributor for Omnipod Dash, the 1 fastest growing tandem distributor nationwide, the 1 rated distributor in Dexcom customer satisfaction surveys. They have served over 1 million people with diabetes since 1996 and they always provide 90 days worth of supplies and fast and free shipping. USMED carries everything from insulin pumps and diabetes testing supplies to the latest CGMs like the Libre 3 and Dexcom G7. They accept Medicare nationwide and over 800 private insurers. Find out why USMED has an A plus rating with a Better Business Bureau at usmed.com juicebox or just call them at 888-721-1514. Get started right now and you'll be getting your supplies the same way we do. Let's talk about the Tandem Moby insulin pump from today's sponsor, Tandem Diabetes Care. Their newest algorithm, Control IQ technology and the new Tandem MOBI pump offer you unique opportunities to have better control. It's the only system with autobolus that helps with missed meals and preventing hyperglycemia, the only system with a dedicated sleep setting, and the only system with off or on body wear options. TandemMobi gives you more discretion, freedom and options for how to manage your diabetes. This is their best algorithm ever and they'd like you to check it [e-mail] juicebox when you get to my link, you're going to see integrations with Dexcom sensors and a ton of other information that's going to help you learn about Tandem's tiny pump that's big on control. Tandem diabetes.com juicebox the Tandem Mobi system is available for people ages 2 and up who want an automated delivery system to help them sleep better, wake up in range and address high blood sugars. With autobolus at least. Yeah.

[B]

And as we've talked about this before, you know, the meal bolt kind of strategy is to look at what you're eating, what are the grams of carb, what's the portion you're gonna eat and then kind of where are you sitting, what's your blood sugar looking like? And then you kind of add up your components. Are you high? There's correction. And is it just meal bolus? And really this should need no fancy features of extended bolus temporary basil. It really should not get it in.

[A]

Get ahead and try to wait.

[B]

There's going to be a dump in And I'd actually, I'm curious what this would be on the glycemic index because what's. What are the grams of sugar that are in this? Does it break it down between total carbs, sugars and added sugars?

[A]

It says total sugars 5 grams. Includes 5 grams of added sugar.

[B]

All right, so in this it's about. I mean it's. There's added sugar definitely. But it's not like it's half added sugar.

[A]

Yeah. Or anything.

[B]

But as I mentioned, that bleached enriched white flour is very much kind of like a saltine cracker. How so it is. Or any really processed all carbohydrate types of foods like this, they are going to have a fast hit. So your pre bolus. Absolutely. At least 15 minutes. It might even need to be longer if you have more resistance in the picture. This is going to be a spike and then it's not going to last long. You're not going to retain much satiety after eating it and it's gonna kind of drop you off.

[A]

Okay. I just for context, there's a bread machine white bread recipe on my website that we use here at the house. A cup of lukewarm water, a third of a cup of lukewarm milk, 3 tablespoons of butter, 3 tablespoons of sugar, a teaspoon and a half of salt, a teaspoon and a half of active dry yeast, 480 grams of bread flour. And you can use vital wheat gluten if you wanted a tablespoon. But I don't usually anyway. That bread doesn't seem to touch Arden.

[B]

At All, I'm sure. And you bolus for it. You strategize. Yeah.

[A]

I mean, you still have to still bread, but I mean, it's not like there's no like crazy, you know, like push from it. Yeah, yeah, that's all. Okay, awesome. So now we'll move to. You want to just do Dave's killer? You like that stuff? Sure. A lot of people use that.

[B]

We can look. I know a lot of people use that one. Definitely.

[A]

So we're gonna do keto or you wanna do gluten free. You wanna do low carb, blah, blah, blah. How do you want me to look for this when I.

[B]

Well, I know that Dave's Killer is definitely not gonna be keto. No, it's not low carb at all.

[A]

They don't do that either.

[B]

No, they don't. I mean, of the brands that people typically that I hear a lot about, there's Sola S O L A, there's the Herobred. The Herobred is one that if I were to recommend a low carb effect, low glycemic effect type of bread, it would be the Hero brand. Mainly because literally the ingredients are all. They're all real food. You can read them and you could probably find it in your pantry.

[A]

I got it. I'm looking here at. Let's see, Hero.

[B]

They've got a lot of different products.

[A]

They really do. I'm just gonna go classic white bread. Try to keep this all kind of in the same. Sure. In the same park. Okay, so total fat, 2. This is 1 for 1 slice. 30 grams is the weight. Sodium 180 milligrams. Total carbohydrates, 11. Protein, 5. Total sugars, 0. This is just their white bread. So there's. This isn't. It's not keto. It's not anything. I'm just wondering, like, do you think that bolusing for this is different than bolusing for the. The Wonder white bread?

[B]

Tell me, what's the fiber underneath the total grams of carb?

[A]

Oh, wow. Total dietary fiber, 11 grams.

[B]

And in a slice, I think it's also 11 grams, if I remember correctly.

[A]

That's one slice.

[B]

Yeah, one slice. Right. So when you're looking at this, the distinct difference is that Wonder bread is made from a enriched white, entirely processed flour. Wheat based. Hero bread is also wheat based. But if you look at some of the ingredients, there's a resistant. There should be a resistant sort of wheat starch along with proteins that are some. Like wheat. I think there's a bit of like olive oil and vinegar in the product. All of these are slowing components and what adds the fiber part of this really is going to decrease the quick upswing that you would get from the white wonder bread.

[A]

Okay. Yeah. So they're calling this a low net carb bread.

[B]

Yeah.

[A]

And if you guys don't know that Jenny's not looking at the label for the bread, she's just talking out of her head. But water resistant wheat starch, wheat protein, olive oil, yeast, milk seed, flaxseed, contains less than 2% of vinegar, salt, fava bean protein, guar gum, cultured wheat flour, wheat flour enzymes, monk fruit extract, exorbic acid, sunflower, lecithin. That's it. There's maybe some allergy stuff, allergen stuff that's in it too, like nuts and eggs and milk and stuff. Tell people, explain to people the difference. Like, so if I had, if young Scott tried to smash this down, first of all, I think it would stand back up again. Nevertheless, like if you just eat a slice of this versus slice of wonder bread, what do you think the difference is going to be on the impact on your blood sugar?

[B]

Impact on blood sugar. You're a lot less likely to get a spike from this. In fact, many people can actually get away with almost no pre bolus or a very shortened pre bolus. And again, many people aren't going to eat even the wonder Bread. You're not going to eat it just alone. You're usually going to put something in it, whether it's peanut butter or a nut butter or a piece of turkey or piece of cheese or something. The difference being that this also has in comparison to the Wonder bread, which I don't remember the grams of protein for, but each slice of herobread tends to have somewhere between like six and eight grams of protein.

[A]

I think five on this one. Five. Yep.

[B]

Okay. In that you're getting in like there's the fava bean. There's also a wheat protein added to this. You're getting a boost. And as we know, anything that adds some protein along with some carbohydrates helps in stabilization. The dietary fibers in this are equal to the grams of total carb fiber is a huge stabilizer for blood sugar. So when you're looking at this again, if your blood sugar's in range pretty stable, you probably may need something like a five minute pre bolus for this. It's really not. And I've had this. So I'm also speaking a bit from experience. I know that I can get away with almost like slapping the sandwich together and eating it without much concern.

[A]

So is it. So I have two things to say. First of all, for clarity, it ain't cheap.

[B]

No, it's not.

[A]

The hero bread's not. It's not inexpensive on their website. It is, I think, $11 a loaf to.

[B]

So less expensive at the grocery store.

[A]

Yeah. So you're getting it cheaper somewhere else. I don't know how much wonder bread is, but I think if you're paying more than $2 for it, somebody's ripping you off on this herobrite on the website. It's, you know, it's like, hey, we're now making it with heart healthy olive oil. But also, here's some other things to think about. Zero net carbs, zero sugar. For people who ask. I mean, I'm gonna be honest. Like, I don't ever pay attention to, like, subtracting fiber from carbs and stuff like that. We don't have that kind of, like, set up here where I think that's impacting a lot of things. What does it mean to say zero net carbs? It's very simply something people could look at and go, I don't have the bowls for that. There's no carbs in it. But can you explain that whole process?

[B]

Yes. That whole net carb concept, it's not the same when you have diabetes or insulin. Using diabetes, Right. People who are truly covering their food with insulin, you will 100% have to use insulin for eating this. It is not zero net carbs. Where it comes from is the concept of dietary fiber. And then also some of these low carb or keto types of products end up also having sugar alcohols instead of real sugar being added as a sweetening component. And so what we end up seeing is that the fiber, from a net carb standpoint, the fiber and the total amount of sugar alcohol gets entirely deducted from the total carb count that they've noted on the package. Again, for the general public, without diabetes, and however you're counting your macros and whatever, you're doing fine and jolly. But when you're using insulin, that absolutely needs to be thrown out the window. Your net carbs are not your carb count. I promise. What we usually try to do is a little bit of an initial experimentation start. And that idea comes from how much of the fiber actually will not impact my blood sugar. And same thing for sugar alcohols, which, again, the herobread doesn't have. So it's kind of a moot point there. But in this, the fiber is 11 grams. The total carbohydrate is also 11 grams net zero carbs package. But for someone using insulin, we would actually deduct only about 50% of the total amount of fiber from the total carb count for what you're going to count for insulin dosing.

[A]

Okay, so in that example, the fibers fives, you deduct two and a half from the carbs.

[B]

The fiber is per one slice. Is it one? Is it 11 grams per slice?

[A]

The fiber. Excuse me, I have to get back to it.

[B]

You have to tell me because you've.

[A]

Got it all 11 grams a gram. Oh, 11. Excuse me. Okay, so five and a half. So if.

[B]

Right.

[A]

Okay, so I take the total carbs, which are 11, and I can subtract five and a half from that. From my bolus.

[B]

You can subtract half of the dietary fiber from that. And there is reasoning for it really. Some packages break down the total fiber and they break it down into soluble and insoluble fiber. Soluble is definitely going to have an impact on blood sugar. So you have to count it and cover it if you're using insulin. But it's very slow.

[A]

Okay.

[B]

Insoluble fiber does not break down. It will not turn into glucose and get sent into your bloodstream. It's roughage. It moves things through your digestive system. So you can essentially poop. Right. So we need to deduct that. And if the package doesn't tell you the breakdown, then that's where the expectation that about 50% of the noted total fiber half is about that for insoluble. So that's why we take it out.

[A]

All right.

[B]

So again, that's the initial experimentation start, you know, bolus for 6 grams per one slice versus 11 grams per one slice of this and then everything else in context as well. Like I said before, most people use this for a sandwich.

[A]

So you're gonna have to make some adjustments on your own as you're learning. Okay. What is a popular gluten free bread that people talk to you about?

[B]

Oh, the gluten free bread.

[A]

I'm looking too gluten free bread canyon. I'm finding this one here. I see around us a lot it's char.

[B]

Yeah, the Char and the Canyon are both very popular. You'll usually find. I think the Canyon is some grocery stores keep it in the freezer just like the Char brand. Some people keep the Canyon brand on the shelf. But gluten free bread tends to not be as shelf stable. It's often that you're going to find it in the frozen section of your grocery store or in the cold section by the refrigerated breads. You know, the big thing about gluten free is truly that it is like read some of the ingredients, maybe pick the canyon brand. What are the ingredients?

[A]

I can't believe you picked the one that I didn't click on. But I picked the shower.

[B]

If you've got shower, that's fine.

[A]

Water, sourdough, rice flour, Water, rice starch, cornstarch, modified cellulose, caramelized sugar syrup, psylum seed husk, sunflower psyllium seed husk. Thank you. Oh, the fiber, sunflower oil, pea protein, yeast, millet flour, citrus fiber, rice flour, quinoa flour, salt, the gar gum, corn flour, rice syrup. There's a lot of like. Oh, and there's 29. 29 carbs for two slices.

[B]

Two slices.

[A]

Yeah, yeah. 29 carbs for two slices. Dietary fibers, five total sugars, two includes two grams of added sugars. Fat, one and a half. So my only context for this is that every gluten free person that comes on just says all the time, God, these gluten free foods are hard to bolus for.

[B]

They are.

[A]

Yeah.

[B]

And the reason that they're hard to bolus for is because gluten free stuff that's not made from low carb gluten free, which tends to be more of the nuts and the seeds and like coconut flour and that kind of stuff when it's made from rice flour, potato flour, all of those are high glycemic.

[A]

Okay.

[B]

And now we're not eating it with the natural fibers of a potato. Now we're taking all the starchy parts out and that's all that we're using. So these are, I consider them kind of like wonder bread, honestly. Really, they are going to be a quick hit.

[A]

Okay. Why do people say sourdough is easier to bolus for?

[B]

Yeah, the fermentation that goes into making sourdough tends to reduce the glycemic index.

[A]

Okay.

[B]

And that helps to keep things more stable in the aftermath of eating it compared to just a piece of white bread. I make my own sourdough.

[A]

Good. Jenny, tell people.

[B]

Which is exciting. Actually just baked a loaf this morning. So my house smells like fresh bread. I do it mainly because it's really inexpensive to make your own bread. I know the ingredients that go into it. It's essentially your fermented starter. It's whatever kind of bread or flour you want to use. And it could be hearty bread. It doesn't have to be like a bread flour that's higher, glycemic and you've got salt and you have water. Some recipes include an oil, most don't. And literally that's it. Like you have control. And the impact of that being not full of artificial ingredients, not being full of added sugars, like rice sugar, I think you said, or rice syrup in something like this. Right.

[A]

Rice starch, corn starch, modified cellulose. Yeah. I mean there's just a lot of. What is this here? Corn flour, rice syrup. What is. What could. Rice. How do you milk a rice?

[B]

Okay, yeah, well, I mean, I could tell you, but it's beyond the point of this rice. You don't really milk it. But I don't imagine.

[A]

Yeah, yeah, yeah. You're extracting something from the rice.

[B]

Again, even sourdough from a, like more of an artisan maker. Right. Definitely has a lower glycemic impact because of the way that the bread is made with that fermented kind of starter.

[A]

Okay.

[B]

Again, you can make fermented breads even with einkorn flour is really, really hearty and kind of got a lot of nutrient quality to it. You can make rye, you can make multigrain. There are lots of things that you can do to also boost a little bit more stability beyond just it being sourdough. But that's the real concept is it's just slower, gut wise in digesting.

[A]

I don't make sourdough myself because I already have chameleons to take up my time. But. But I know if I started making it, it would, I would start sounding like you. I'd be like, oh my God, I made a great loaf of sourdough last night. Then I'd be running around the house going, why is no one eating the bread?

[B]

It's so pretty when it comes out of the oven. And then it's. It smells really good.

[A]

All right, all right, listen. Anyway, if I find some extra time, that's next on my list, I'll have.

[B]

To send you some starter and you can get going.

[A]

Okay. All right. I don't understand any of that. Like, starter. Like if there's a starter necessary, then who made the first loaf of sourdough bread?

[B]

Well, that's a great. I mean, I think it really depends on like my starter came from my friend.

[A]

Yeah.

[B]

She brought me for Christmas. She's like, I have a present for you. My starter's name is George. I think a lot of people are weird about their starters, but like, George sits on my counter And I feed George. And sometimes George goes in the fridge if I'm not around. And then he just rests for a while.

[A]

Right. What does he eat?

[B]

He eats flour and water.

[A]

Okay.

[B]

And essentially what ends up happening is it picks up from the air what creates fermentation with the water and the flour. And then you just keep mixing it in. And then. Yes.

[A]

Again, I don't know who figured things out, but everyone's a little smarter than I am.

[B]

Somebody left out something that started smelling funky and they're like, well, I don't have anything else. Let's just use this and we'll make bread. Boy, is that good. I'll do this again.

[A]

Yeah, I guess so. All right, I got my last one here. Sola low carb bread. All right. One slice, 26 grams for. Is the weight for the slice. Looks like 1 1/2 grams for fat. They're making a big deal out of here of saying there's no saturated, trans or polyunsaturated fat. It's monounsaturated fat, 1 gram. Cholesterol, 0 sodium, 140 milligrams total carbs, 9. Dietary fiber, 7. Sugar, alcohol, 1. Protein, 4. So, okay, this stuff really hits soft for people. Yeah.

[B]

Solar bread, similar to the hero bread. It definitely hits much lighter than you're going to find other breads. Again, similar to even Dave's killer bread. You're going to find that the Sola brand or whatever, it has a slower and lighter impact on your blood sugar.

[A]

Okay. I wouldn't call this affordable, but it's getting closer. It's a little better than the other one to bolus for this. I mean, is there a pre bolus needed?

[B]

Again, this is the one that I would say is similar to the herobred in terms of you really don't need much pre bolus for this.

[A]

Okay.

[B]

Most people are filling it with another protein source and eating it with other foods that those might need a pre bolus for them. But this alone truly doesn't need much pre bolus at all. Mainly because of. I don't know what you said the fiber content of this is.

[A]

Sorry, it is 7 dietary fiber. Yeah. 1 sugar alcohol.

[B]

Okay. And what's the total carb?

[A]

Total carb.

[B]

9, 10, 9. Okay. So again, kind of similar in one slice. It's mostly made up of dietary fibers that are going. Going to digest very slowly. You're not going to use the net carb. If it is listed on the label, it's probably listed as 2 grams or 1 gram or something. Silly.

[A]

This was for their sweet and buttery bread, just so you know. Now, also, there's not one review of how it tastes. So, I mean, have you had anything like this?

[B]

I've had both of them, quite honestly. And they both. I mean, they both taste like bread. They don't taste like my homemade sourdough bread, but they do taste like bread. And when you're eating them along with something like eggs, or you're eating them along with tuna salad or turkey in the middle, it's a sandwich. And you're not going to have the hit effect. Now, the aftermath, you may need to follow. And we've talked about things like proteins and fats and that kind of stuff as well. So this is going to have a slow, low impact on blood sugar. You might end up finding that you have to bolus for more of the carbs than I suggested in terms of taking away some of that fiber. But you may have to use an extended bolus, if that's accessible on your type of pump.

[A]

Yeah.

[B]

To cover this type of a bread. But it's not going to have the hit effect.

[A]

I'm looking through people's reviews of it online, and everybody who's looking for low carb bread wants to know the same things. Does it taste like bread? Is the consistency? Right. Can you toast it? Stuff like that. And I have to say, people seem to really love Solo's sweet and buttery sliced bread.

[B]

So you're looking for a bagels as well.

[A]

Did you. Wait, what did you just say?

[B]

I said they make bagels.

[A]

Oh, I don't think it's bagels. Is it?

[B]

Is it. Am I saying that weird?

[A]

Well, I mean, I would say bagel.

[B]

Oh, you pull out your a. Yeah, bagel. Is that correct?

[A]

Bagel in Wisconsin. That would be horrible, wouldn't it? I once had a bagel in Indianapolis. I just want to tell everybody. I was in a hotel, I was leaving and I. And going to the airport, and I thought, let me sit and just have a bagel before I go to the restaurant. And she brought it out, and the waitress came back, said, how is everything? And I said, listen, do yourself a favor, get on a plane, fly to New York City. And I was like, just get off at any airport. I don't even care which one it is. Go out into the airport. I don't even think you need to leave the airport. Grab a bagel, eat it, come home, and then try this again and tell me what this is, because it was horrifying. I don't even know another Way to put it was hard and dry and thin. It was unpleasant. And I didn't know you said bagel. That's awesome. This has been the best part of my day. No, no, no, no, no. This is. Okay. This is. You've made my whole day. I really appreciate it.

[B]

Great. I should say something with the letter O in it as well, because usually that's what dings people. Oh, you must be from North Dakota. I'm like, I really am not from North Dakota. Not that North Dakota is bad.

[A]

Danny, I had a conversation with somebody yesterday who listens to the podcast, does not have any connection to. Really? They don't have diabetes. Right. And they just like the podcast. And they said to me, who's that lady with the Midwestern accent on some of the episodes? That was you. Yeah, yeah. In case you're wondering, is there. I mean, we've. We've gone this far. Is there any other kind of bread product you think we should put in here or anything else you think we should talk about?

[B]

I don't think so. I mean, we brought in, I think mostly the low carb. I can't remember if there are any specific keto breads because most of the breads that we've looked up have been more low glycemic, low carb.

[A]

Oh, how about like, is Royo a low. Is a keto bread? Is it? I'm looking, I'm looking, I'm looking.

[B]

Because many times the keto bread being a lot more focused on fat.

[A]

Okay.

[B]

I'm curious if there are any brands that I've not.

[A]

Well, I have one here. Let's see. Royo is one that people seem to like. Let's go to one of their breads. We'll see what we can find here.

[B]

I'm just curious if there is a definitive fat difference because then that may have. May not be an impact overall on the initial bola strategy. It might be similar to the low carb breads, but in general, if there is a higher fat content, like anything we've talked about, with higher fat, you may end up needing a lingering bolus or strategizing differently.

[A]

Well, eatroyo.com says that this bread is keto friendly, high fiber, non gmo, kosher certified, and keep it frozen. It says a slice is 32 grams of weight, total fat, 0 oh, sodium 150 carbs, 13 dietary fiber, 11 total sugars, 1 includes 1 gram of added sugar. Okay. Seems like it might bolus pretty well.

[B]

Yeah, absolutely right. With all the fiber in it. I'm Assuming it's probably then pretty similar to the Royal brand. That's interesting. I've never actually heard of it but.

[A]

Yeah, it's just one that when I, I've just googled like popular keto breads. Yeah. And it's got a ton of reviews on their website which I mean may or may not mean anything. Nutritional highlights, 30 calories, 2 grams of net carbs, 3 grams of protein. And it says it's a hundred percent delicious. But I don't know how you measure that exactly.

[B]

Oh, 100. That's kind of based on the person's.

[A]

Yeah, I think, I think it was based on. The guy in marketing was like hey, you know, we could write here 100% delicious.

[B]

Yes.

[A]

Yeah, listen, it looks, I have to admit they got it toasted here. It looks good in a sandwich. A little cheese and ham inside of one of them. Doesn't look bad at all. Does say that you gotta keep it frozen like we were talking about some of the other breads. Why is that? What's in it?

[B]

Usually breads that are well made like this, again ingredient wise it's probably not got a lot of preservative types of things in it at all. And that would mean that it's gonna really get moldy on the counter and it may get too moist. Keeping it in the refrigerator. Ok. And that kind of gets disgusting then. So keeping it frozen and only using it as you need it in that category of sort of ketogenic or low carb. Probably also not using this every day. Right?

[A]

Yeah.

[B]

And with that in mind, you're not going to keep it out because it's just going to go bad.

[A]

Water resistant, wheat starch, wheat protein, oat fiber, wheat bran, rye flour, ground flaxseed, brown sugar, psyllium husk, apple cider vinegar, salt, yeast, calcium propionate. I mean a lot of these breads are somewhere between nine and eleven dollars a loaf.

[B]

And that's the kicker.

[A]

Yeah, I mean I guess that's what's happening, right? Like is like how are you gonna. I mean Wonder Bread, what could it possibly cost?

[B]

You guessed $2 a loaf.

[A]

Maybe because I'm old, I'm assuming it's.

[B]

More than that now about right.

[A]

I'm at the point in my life where anything is too expensive. Everything I look at I go, that should not cost that much money. I know actually. Why is Wonder Bread expensive? What in the Wait, this is Amazon. That's not like, yeah, we don't want to find it there. Amazon wants six bucks for a loaf. Of wonder. But can that be right for one loaf?

[B]

No, that's got to be several loaves.

[A]

No, it's, it's two for 13. Wow. Oh, wait a minute. Hold on a second. I'm just gonna go to like a local website for while you're looking.

[B]

I was going to say that there are a host of really low carb, low glycemic recipes to make in the here and now moment. There's a great English muffin recipe that you can make it in like a little like 4 inch Pyrex bowl in the microwave, one at a time, toast it. And I have to say the recipe is quite, it's quite tasty. I mean, you put an egg in it or some salmon or whatever. So that is a much less expensive, 100% more economical to do it yourself. And a lot of people end up making their own low carb recipes.

[A]

Yeah. So at my local grocery store, a loaf of wonder bread, 20 ounces of loaf is $2.60. If you've got, if you've got the price plus card, it's 3.79 without the card. Can I just end this with this? I don't want to have to go to the kiosk to get the digital coupon for something. And it's making me mad. Jenny. I go to the grocery store and they're like, oh, this thing's on sale. And you look closer, you go, oh, it's a digital coupon. Which means I'm supposed to open an app or go to the kiosk, put in my phone number. Are you kidding me? Like, what is. I don't want the app. Please do not make me get the app for my grocery store.

[B]

Right.

[A]

I do not want that. And then I end up in line and they ring the thing up and I go, oh, oh, the digital coupon. You can go over to the kiosk and put it in. Why can't you have the whole computer right here? No, Nothing. Okay. Anyway, I don't know what's going on, but stop it. Everybody, please just make the price. The price.

[B]

We are not that different in age and I 100% agree with it. Makes me, makes it so much more complicated, you know, if there's a discount, just give me the discount. Like little cards. If you give me a little card and I have to scan it when I'm checking everything out and that gives me the fabulous. Great. I'm happy to carry the card around with me and scan it for you, but I am not scanning each of these in via and no, I'm right there with you.

[A]

So why does that matter? Like, what do you get? You already have my phone number, Right, Right. Also, I heard in a news story the other day this floored me. McDonald's food can be cheaper if you order it through their app and pick it up than if you ordered at the register. Like, by significant amounts.

[B]

Probably because they're getting paid by extra advertisers for every click in that they get. They're probably getting paid. That's what I would expect.

[A]

I thought they were training us to get rid of people.

[B]

Yeah. Your grocery store thing also always makes me think, well, if you can give this to me with a coupon for 269, why do I have to give you the coupon? That makes absolutely no rational sense whatsoever. You're willing to give me almost a dollar off of this product, which is. It's not even food. But I want to buy it, but I have to pay three something for it because I don't have your silly little coupon.

[A]

Also, the printing and the distribution of the coupons must be an insane cost. No.

[B]

Hundred percent.

[A]

I get that little in the mail. Does everyone get the mail the way I do? I get the mail. I walk right to the recyc. I don't even go inside. I throw most of it away, and then I end up coming. I am always like, oh, I have two envelopes today when I came inside, Right? Yeah. And I don't even get the mail every day. I get, like, every number of days. I only bring in two things that we need. And to be perfectly honest. Good. Jenny, what do you want to say?

[B]

No, I was gonna say, I think we should be president and vice president, and maybe nobody would live in the land of Jenny and Scott.

[A]

I don't know.

[B]

I certainly won. I have very rational thoughts about things.

[A]

I think around junk mail. I just. I don't know who's getting that and going. Let me page through this to see if, like, I can save a couple dollars at the. At the grocery store.

[B]

My mom was one of them growing up.

[A]

But Jenny, what year was that?

[B]

All of that.

[A]

She didn't have the Internet?

[B]

No, none. No. The Internet. What was that?

[A]

No, she didn't have anything to fill her time.

[B]

She had a computer with the green blinking dot, and then we printed it out on the paper. That was green and white stripes. That was my computer in school.

[A]

I would come down in the morning when I spent the summer's weekends, sometimes at grandmother's house, and she'd be at the table With a cup of coffee, thinking she was just sitting there. I genuinely don't know the last time I sat and like, just sat quietly by myself and was just like ruminating. I do it like on the moon this morning. I'm sorry, this is off the.

[B]

This is not about bread anymore.

[A]

I just want to say, I know the bowl is for episodes just be shorter, but most of them will be. This morning my wife is. I looked up, I'm like, I feel like she's talking to me and it's so. But I had headphones on. And so I took my headphones off. I'm like, hey, what's going on? And then she started talking. She was, what are you doing? And I was like, oh, I'm listening to somebody explain a thing that I'm trying to learn. Like, while I was moving around the house and like taking the dogs out and doing. I'm like, are we all not doing six things at once like that? Like, maybe I should stop is what I thought. Anyway.

[B]

No, you're very similar to. My husband does that all the time.

[A]

Yeah.

[B]

He'll be washing the dishes with like his headphones on because he's. He does the same. It's like, I want to learn about this. I'm going to listen to this.

[A]

I would.

[B]

I mean, mowing the lawn, all the things. And I'm like, I've been talking to you for 10 minutes. Did you not hear what I was trying to discuss? I want to say Kelly did look. Take them out of your ears.

[A]

She did look annoyed. Like, she was like waving her hand at me at one point and I was like, oh, sorry. I'm like, I'm like, I'm trying to learn this thing for like, because I think it'll be helpful for. With my job. Actually, like, it's actually, I was trying to learn something that I thought would help you guys and so. But yeah, but I don't know, like, I'm just. Maybe I'm gonna try to just sit and stare. Like in the morning. I know there are people say they go outside and they watch their dogs run around and stuff like that. Go outside.

[B]

Leave your shoes off.

[A]

Yeah.

[B]

Put your feet on the ground. Let you. I know that this sounds very like woo woo and woohoo, but you want.

[A]

Me to ground myself? Is that what you're gonna say?

[B]

Yes, entirely. Go outside, bare feet in your grass, Take a breath and close your eyes and let your dogs, I don't know, poop or whatever they're gonna do.

[A]

That's definitely what they're doing. They're looking for deer. I just want to be clear. I think that's what's going on.

[B]

Yeah, well, don't watch the. Close your eyes.

[A]

You don't have a dog. You have a dog, too.

[B]

I do have a dog.

[A]

He doesn't find deer poop.

[B]

He's 11. We don't have deer in our yard.

[A]

Really?

[B]

We have a lot of rabbits. We have a lot of squirrels. We have coyotes in your yard. Not across the field from our house. We hear them at night, whole packs of them.

[A]

We've had little baby foxes in our backyard before, which they're nice if they move on because they're cute. Maybe three months ago, I got this panic text from my neighbor. She is like, there is a black bear across the street in the front yard of the house across the street from you. And I was like, I give up. I don't know what to say. Like, why is that?

[B]

What would you like me to do about that? Ask him inside.

[A]

You know what she said? She said, I'm gonna get a trail camera for my yard. And I thought, that seems like you're bored, but okay.

[B]

There's a woman at the coffee shop in our neighborhood who my boys really like talking to because she lives outside of the city, and they do. They've got trail cameras around their property. She catches really cool animals, and the boys really like seeing what's exciting.

[A]

But I don't think my neighbor wants to know if there's a bear walking through here at night, because, you know, like, it's just gonna freak her out, so. And she's lived there.

[B]

Good luck with that bear.

[A]

Thank you so much. Hey there, bear. Jenny has two minutes. So we were chatting for a second. I'm gonna turn this back on. It just occurred to me that we would take the Wonder Bread, put one slice of cold cheese between it, press it down so that it was like a crustable, I guess, kind of a vibe. Then we had these toys that had a square open bottom. On the bottom of them. Then we would take the toys, press them out, stamp out little squares of the Wonder Bread, and then we would watch the TV show where the boy could swim underwater if he chewed the gum so that he could breathe underwater.

[B]

I don't know that Jenny.

[A]

Hold on. Hold on. Aqua Boy. Maybe hold on a second. Yes, Marine Boy. We would watch Marine Boy and then take the little squares of cheese bread and pretend that we could breathe underwater. And I just wanted to make sure I got that into this.

[B]

That's pretty funny. I love it.

[A]

And now I'm going to watch this YouTube video of Marine Boy to figure out how bad this must have been.

[B]

Because you had to eat Velveeta and bread along with.

[A]

Watch. You know, it's funny. Did it. Was it Velveeta or a slice of American? I don't remember. But it was. He wrote a porpoise, if I'm remembering correctly. The whole. And he had gum. It was like any.

[B]

Sure. And he probably blew a balloon. And he could breathe because he had the balloon in his. Or something like that.

[A]

I don't remember all that. No, I'm not sure. No, I. Anyway, goodbye.

[B]

The biggest adventures I watched were the Magic School Bus. Cause they always went someplace fun.

[A]

Magic School Bus?

[B]

You've never heard of the Magic School Bus?

[A]

That is. Hold on a second.

[B]

Frizzle is the teacher and she. They have a school bus and it transforms into all of these different things. Like it'll turn into a frog. And then they travel underneath the water and they see how the, like, things under the water. Magic Spool is super awesome.

[A]

What's the Japanese anime where they have like a. It's a spaceship, but this. It's looks like a. Like a destroyer. Like a. Like a. Like a navy ship. All right, I don't have time to figure that one out. But I love that show, whatever that was. And they.

[B]

Oh, that one.

[A]

Battle.

[B]

Is that an old one?

[A]

I don't know. Is it Battle of the Planets or is Battle of the Planets where everybody had a suit and then they came together in one thing before the. I don't know. I liked a lot of those Japanese animated cartoons. Battle of the Planets. Okay. Battle of Planets was awesome when I was a kid. I love that. But I don't think that's the one with the. Okay, Japanese.

[B]

I was more of a Star Trek and a Little House on the Prairie girl.

[A]

Oh, yeah. I think it's possible. We were watching different stuff. Oh, okay. Base Battleship Yamamoto. That's definitely the name of the ship. But what was the cartoon? Starblazers. Oh, yes. Okay. All right. Now we have to go anyway.

[B]

Awesome.

[A]

That's what we did with the bread. Bye. Did you know that Skingrip has donated over $100,000 in scholarships to help people with diabetes? The people at Skin Grip, they know what it's like to live with type 1 diabetes. They know what it's like when your devices fall off at the absolute worst time. And they're here to help. Skingrip.com juicebox Save 20% off your first order when you Use my link. That's what you get for being a Juice Box podcast listener. The podcast you just enjoyed was sponsored by Tandem Diabetes Care. Learn more about Tandem's newest automated insulin delivery system, Tandem Moby with control IQ/[e-mail] There are links in the show notes and [e-mail] the conversation you just enjoyed was brought to you by usmed usmed.com juicebox or call 888-721-1514. Get started today and get your supplies from usmed. Okay, well here we are at the end of the episode. You're still with me. Thank you. I really do appreciate that. What else could you do for me? Why don't you tell a friend about the show or leave a five star review? Maybe you could make sure you're following or subscribed in your podcast app. Go to YouTube and follow me. Or Instagram TikTok. Oh gosh, here's one. Make sure you're following the podcast in the private Facebook group as well as the public Facebook page. You don't want to miss please do you not know about the private group? You have to join the private group. As of this recording it has 51,000 members in it. They're active, talking about diabetes. Whatever you need to know. There's a conversation happening in there right now and I'm there all the time. Tag me. I'll say hi. If you're looking to meet other people living with type 1 diabetes, head over to juiceboxpodcast.com juicecruise because next June. That's right, 2026, June 21st. The second juice cruise is happening on the Celebrity beyond cruise ship. It's a seven night trip going to the Caribbean. We're going to be visiting Miami, CocoCay, St. Thomas and Saint Kitts. Yeah, the Virgin Islands. You're going to love the Virgin Islands. Sail with Scott in the Juice Box Community on a week long voyage built for people and families living with type 1 diabetes. Enjoy tropical luxury, practical education and judgment. Free atmosphere. Perfect day at Coco Bay, Saint Kitts, St Thomas. Five interactive workshops with me and surprise guests on Type 1 hacks and tech, mental health, mindfulness, nutrition, exercise, personal growth and professional development. Support groups and wellness discussions tailored for life with Type one and celebrities. World class amenities, dining and entertainment. This is open from every age. You know newborn to 99. I don't care how old you are, come out. Check us out. You can view staterooms and [e-mail] JuiceCruise the Last Juice cruise just happened a couple weeks ago. A hundred of you came. It was awesome. We're looking to make it even bigger this year. I hope you can check it out. The episode you just heard was professionally edited by wrong way recording wrongwayrecording.com.