#1893 Bolus 4 - Summer

Summary

Juicebox Podcast: Type 1 Diabetes

Episode #1893 Bolus 4 – Summer

Host: Scott Benner (with Brad, Jenny, and Eric) | Date: July 3, 2026

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Episode Overview

This lively episode tackles the unique challenges of managing type 1 diabetes during summer barbecues, pool parties, and family gatherings. The panel addresses practical strategies for estimating carbs in diverse potluck dishes, balancing insulin with increased activity (like swimming or yard games), and handling unpredictable routines. The conversation blends humor, empathy, personal experience, and concrete tools—emphasizing flexibility, preparation, and the need to “do your best” to make summer events enjoyable and manageable.

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Key Discussion Points and Insights

1. Setting the Scene: Summer Food Challenges

• Barbecues and potlucks mean plates piled with a mix of foods: burgers, chips, potato salad, watermelon, baked beans, lemon bars, and more.
• Estimating carbs is tough because:
  • Dishes are often "concoctions" with hidden ingredients (e.g., sugar in coleslaw).
  • You rarely know the exact ingredients or portion sizes.
  • People often eat multiple items together, complicating calculations.
• Jenny prefers eating foods separately (“I like things simple, like, so you can separate” – Jenny, 06:04), while Brad jokes about mixing jelly beans for new flavors.

2. Barbecue Plate Carb Estimation

• Brad creates a practical tool utilizing the USDA database and FNDDS (Food and Nutrient Database for Dietary Studies) to estimate carb and nutrient counts for common barbecue foods.
• Several foods surprised the hosts with their carb (and sugar) content:
  • Coleslaw: Could be 20–32g carbs per cup, much higher than expected.

    “A cup of coleslaw could have 20 to 32 carbs in it and 14 to 24 grams of sugar. I would not have expected that.” – Brad (13:00)

  • Baked Beans: Known to be "sneaky": high in sugar and carbs due to added ingredients.
  • Peach Cobbler: Can have 60–90g carbs per cup.
  • Lemon Bars: A recurring family classic for Jenny, and “all sugar.”
• They run through a hypothetical "party plate" including a hot dog, bun, tortilla chips, baked beans, peach cobbler, and coleslaw—estimating well over 150g carbs.

3. Fat and Protein Considerations

• Hot dogs, sausages, burgers, and sides can be high in fat, which can impact blood sugar later (slow digestion = delayed glucose rise).

  “Hot dogs, sausages tend to have a fair amount of fat in them... Hamburgers could, depending on the lean quality of the ground beef.” – Jenny (22:24)

• Protein usually isn’t a big glycemic driver in the context of a barbecue, unless the only thing on the plate is meat.

4. Activity and Insulin Management

• Increased activity (swimming, lawn games, etc.) during summer events leads to insulin sensitivity swings and raises risk of lows, especially in children.

  “I guarantee you’re probably going to be in and out of the pool... Could you potentially bolus for the food and then let the active time ... possibly cover the rest?” – Jenny (31:06–31:45)

• CGMs and insulin pumps may disconnect or lose function in water, making blood glucose monitoring and automated insulin adjustments less reliable during swimming.

5. Carb Counting Approaches

• Many people (especially kids and new diabetics) use default carb numbers like 20, 40, or 45g when unsure.

  “Isn’t that people’s number? It’s 20 or 40... Arden has to go to her go to for a meal that she’s not sure is 45.” – Brad (19:07)

• Jenny shares her early “carb exchange” system: 15g carbs per serving, which was more about routine than precision.

  “My education when I started out was truly where each carbohydrate was 15 grams.” – Jenny (19:57)

6. Risk Management and Practical Strategies

• Be Realistic: Accept that you won’t be perfect—do your best, aim to count the carbs you do know, and let physical activity help offset potential overages.

  “Do the best that you can in a situation like this. And even if it is the best that you counted 20 grams when really it was 50 grams, well, at least you counted something and you put it in.” – Jenny (36:25)

• Safety Tips:
  • Bring a well-stocked diabetes “to-go” bag (supplies, snacks, glucagon, charger/batteries).
  • Do fingerstick checks periodically, especially when CGM readings aren’t available due to water activities.
  • Consider a new pump or CGM site the day before an event (not just before leaving).
  • Store supplies in a cool, air-conditioned place at your destination.

7. Emotional and Family Realities

• Summer events are stressful: unpredictable routines, family dynamics, and the physical environment challenge even the most experienced families.

  “You get up in the morning, 8 o'clock, it's July 4th ... you already want to go back to bed ... then you get home and spend six hours with a low blood sugar overnight. Yeah, it’s exhausting. It really, it's just terrible.” – Brad (34:57)

• The panel normalizes the feeling of overwhelm and reassures listeners that everyone struggles with these situations.

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Notable Quotes and Memorable Moments

• On Hidden Carbs:

  “Someone’s concoction could have been their Grandma Sue’s best recipe ... and they don’t have diabetes, so they bring it and think, oh, good coleslaw ... I could have a half a plate of that.” – Jenny (13:21)

• On Estimating Carbs in a Mixed Plate:

  “So the hot dog bun, the hot dog, the chips, baked beans, and the cobbler... I’m gonna say 150 [grams carbs].” – Jenny
  “Jenny, you’re a genius. This has 153.4.” – Brad (25:12)

• On Fat Content:

  “Who doesn’t want a juicy burger—where do you think the juice comes from?” – Jenny (22:52)

• On Summer Event Reality:

  “You climb your ass back, you finally go in the pool ... Then you eat the coleslaw ... and then the afternoon happens ... And then you get home and spend six hours with a low blood sugar overnight. Yeah, it’s exhausting. It really, it's just terrible.” – Brad (34:57)

• On Doing Your Best:

  “Just do your best, get out there, swing your hands, hope for the best. That’s all.” – Brad (36:25)

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Important Segment Timestamps

• 02:14 – Kicking off summer food and strategy discussion.
• 04:53–06:22 – Plate-building at cookouts and eating habits.
• 10:06–12:55 – Activity's impact: swimming, games, pump/CGM disconnections.
• 13:00–15:30 – Hidden carbs in classic barbecue sides and desserts.
• 17:15–20:48 – How people guess at carb amounts; Jenny’s background with carb exchanges.
• 23:01–25:30 – Live carb counting exercise for a sample barbecue plate.
• 28:07–32:06 – Calculating and discussing bolus/insulin strategies for big mixed meals + activity.
• 32:59–34:57 – The overwhelming, unscripted reality of summer family events with T1D.
• 38:29–39:41 – The importance of the diabetes “to-go” bag and supply planning.

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Practical Takeaways

Carb Estimates for Common Barbecue Items

(Range, per typical serving—see episode for exact values/portion discussions)

• Coleslaw: 20–32g carbs/cup
• Peach Cobbler: 60–90g carbs/cup
• Baked Beans: High sugar and carbs—estimate on the higher side
• Lemon Bars: Significant sugar and carbs
• Burger/Hot Dogs/Buns: Check label or estimate based on known bun size

Summer Diabetes Survival Tips

• Prep ahead: Know likely foods, estimate carbs when you can, bring your own “safe” options if needed.
• Anticipate activity: Adjust bolus if lots of movement (especially swimming); check BG more frequently.
• Mitigate risk: Bring supplies, new sites, fingerstick backup.
• Be flexible: It’s normal to be off; perfection isn’t the goal—balance enjoyment and safety.

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Final Thoughts

The panel underscores that while food math can help, life at summer gatherings is unpredictable. Preparing, staying vigilant, and being forgiving of imperfections are all part of living boldly—and well—with type 1 diabetes.

“Do your best, get out there, swing your hands, hope for the best.” – Brad (36:25)

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Learn more and connect: juiceboxpodcast.com

Transcript

[Eric]

Welcome back friends, to another episode of the Juice Box Podcast.

[Brad]

We got a note online and said could you guys do a bolus for for summer for barbecues? And here we are.

[Eric]

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 health care plan or becoming bold with insulin.

[Brad]

Foreign

[Eric]

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[Jenny]

juice box that'd be cool.

[Brad]

Jennifer. It is summertime. I know because I walked outside and it felt like I was swimming. So I just got back from New Orleans, which is a very humid place that I will probably never visit again because of the humidity. But I think the humidity has chased me home to New Jersey. I imagine you are in the middle of it where you live as well. Is that right?

[Jenny]

Yeah, we have had a fair amount of humidity the past few days. We've actually had some pretty nasty like thunderstorms and stuff. So. So it's, you know, that comes through and then it sort of pulls down. And this morning we're sort of sitting at a very breezy, cooler 70s, which is lovely, very nice compared to how it's been. I have, however, been in New Orleans in June twice.

[Brad]

Oh gosh.

[Jenny]

And it is like I love the city. I really do. I it's a fantastic, just fun vibe type of place. Fabulous food.

[Brad]

Oh, I had a shrimp poboy that was, it was just excellent, honestly. And the best Cubano sandwich I've ever had in my life while I was down there, actually.

[Jenny]

It's funny, the last time I was down there. I also had a shrimp poboy sandwich. My husband and I had gone to listen to a jazz band at a place that also was like a restaurant. And that was what I was hungry for. And it was.

[Brad]

They somehow roasted that roll, but didn't make it greasy because around here they mess it up all the time. Anyway, my point is, when this weather arrives, yes, soda, hot dogs, hamburgers, barbecues, watermelon, potato chips, and the rest, all the things we got. We got a note online and said, could you guys do a bolus for. For summer for barbecues? And here we are. I want to tell you what I'm going to be doing today while we're picking the store. I'm trying to make these easier on me. Created a little thing that is not online, but it's something I can use personally. It's. It's a kind of plain language search for foods, for carbs. And it goes to a little website run by the government called the Agricultural Research Service. It's the usda and they use something called the fndds. It's a database that provides the nutrient values for foods and beverages reported in what we eat in America, the dietary intake component of the National Health and Nutrition Examination Survey. So I have a little thing here where I can look one up, pick a size, add it to a plate. It adds it up, and then for ease, for our conversation, actually then throws it into my estimator so that I can have my mind a little more on the conversation, which.

[Jenny]

But I think that that brings actually a really good point to begin with. When you attend something like a cookout, a barbecue, whatever you call it, in your region, Right. You do end up with a variety of different things on your plate at one time. Yeah, right. Nobody just puts the burger on their plate without the chips and the potato salad and the coleslaw and, you know, the watermelon, like you said, and whatever else, you know, lemon bars, it all ends up coming out and you slop it on your plate. And then most people just start eating, right? Because sometimes they just eat multiple things on a fork at a time. And I'm like, can you really taste it? But that's beside the point.

[Brad]

You hit a little bit of each.

[Jenny]

You hit a little bit of each. I'm not that kind of an eater. I like single things. I don't like combinations like that.

[Eric]

Really?

[Brad]

You don't ever mix this and that to get a different flavor?

[Jenny]

If I want it together, I'm going to make a soup or I'm going to make A casserole, which I don't do very often. I like things simple, like, so you can separate.

[Brad]

You wouldn't, you wouldn't mix, like, two jelly beans to get a different flavor.

[Jenny]

Oh, all right. Well, I have found my. I have to say that I've done something like that. But food is just like, one has one texture and, like, consistency, and another one is supposed to be. I don't know. I don't like those things together. I just don't.

[Brad]

You don't usually say stuff like that. That was interesting.

[Jenny]

It's, it's. I don't know. And I like, I've gone to many, many cookouts over the years. Right. And just, I guess I like the flavor of the thing that's there and I don't want to mess it up by. Okay, mixing it. Like. Yeah, like she's making.

[Brad]

We've, we've hit a nerve for Jenny. She's not putting potato salad with a bite of a hot dog, in case you're wondering. Okay.

[Jenny]

I don't like potato salad either.

[Brad]

I, I listen, you know, I'm not a mayonnaise person, so, so what are we going to do here? We have to think about the food. We have to think about where. I mean, this may be more than anything is evaluate yourself situation. Right? Like, where are we at and what's going to be happening as far as activity? How long's this day going to be? Is there going to be a number of different eating opportunities, which, you know, I always kind of think of a barbecue as. I would still get ahead, stay ahead, but then use the opportunity for more food to help me be a little more aggressive. Unless. So you know what I mean, like, there's always more food. So something falls, you catch it. The only in the real, the linchpin is, of course, swimming.

[Eric]

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[Jenny]

So, you know, swimming or any activity, you know, you think about, I don't know, if you're a bocce ball player, if you're a lawn dart, if you are volleyball outside, if you're a spike ball. God, my boys love spike ball. Okay, it's the coolest game. But any of these things, or the beanbag toss, whatever cornhole or whatever people call it, wherever you are. Yeah, right. But there's active time is the purpose, the point swimming being, I think, a little bit more when you have an insulin pump or when you use insulin, because that's a navigation of possibly even removing it for the tubed pump or

[Brad]

losing connection to the CGM and your algorithm.

[Jenny]

And your algorithm.

[Eric]

Yeah.

[Jenny]

So there is, there is variability in this on top of that mixed plate of all the things that you've thrown together. And the counting, Right. The counting becomes a really difficult thing to do because most times cookouts are, let's say, at least three different families getting together. Somebody brings something, somebody brings another thing. You don't necessarily know what went into Those other things. Because who knows, it could be as simple too.

[Brad]

Like, I've seen sides come one way and then as a simple example, another person will bring it, but they throw raisins all over it. And now there's a thing that. Jenny, listen, I don't know. You're from Wisconsin. Don't act like this stuff doesn't exist where you're from. I see every, I've been there. I know it's happened. You guys will deep fry anything. Yeah.

[Jenny]

Rice pudding, Rice pudding and bread pudding. Like, but imagine if there's like a little raisins.

[Brad]

Sorry, no. But if there's like a little salad. Right. And then, but raisins are like probably, you know, Sugar.

[Jenny]

Yes.

[Brad]

And then you throw them on there and you don't think twice because when you ate the salad normally it's this and then it's there. Also, I, I have a, a list of like 10 common staples, sides and desserts from a barbecue. And every one of the sides is a concoction. The staples are, are easy. They're usually, you know, they're going to be protein probably or simple like a

[Jenny]

bun which has a label or you can guesstimate because you've read the label for a bun already. But you're right, the concoctions are, I think about coleslaw, for example. I love coleslaw. But when I started looking for my own recipes versus looking at my mom's recipe, there are many recipes that you wouldn't really know that there was sugar added.

[Brad]

Oh, okay.

[Jenny]

So it looks like a very unassuming vegetable with fat. Right. Whereas it could have sugar added to it, depending on what the flavor, I guess profile you were looking for from that recipe.

[Brad]

Right.

[Jenny]

And you would never guess that the coleslaw has, I, I have to tell

[Brad]

you, I'm, I'm using Chachi PT right now, today. So, you know, your mileage may vary, of course, but I, I just got stunned to see that a cup of coleslaw could have 20 to 32 carbs in it and 14 to 24 grams of sugar. I never, I, I, I'm, I know it's not a thing. I, not, I would not have expected that. How about that?

[Jenny]

Yeah, so, but as you said, concoctions, a hundred percent. You're correct. Someone's concoction could have been their Grandma Sue's best recipe for something or another. And all they're doing is following the recipe and they don't have diabetes, so they bring it and they put think, oh, good coleslaw. Like That's a kind of almost not a freebie but gosh, that's really low carb. I could have a half a plate of that.

[Brad]

I swear I wouldn't, I wouldn't have guessed it. The, the one that I know is sneaky. Sneaky is like baked beans.

[Jenny]

Oh yeah.

[Brad]

There's a ton of sugar and baked beans. Right. And a lot of people will throw a like kasi into it or something like that too. If you're going to get a bunch of, you know, bacon, you're going to fat on top of all that. Hey, and I want to apologize to you.

[Jenny]

Oh, why?

[Brad]

Top ten desserts. Number ten was lemon bars. When you said lemon bars all year I was like what kind of a like crazy like hole was lemon bars? It's not a thing I would ever think of.

[Jenny]

But lemon bars have been at every family function I have ever been to. Even, even non family. Even the neighbors.

[Brad]

Really?

[Jenny]

Yeah. You know I grew up on Lake Michigan and we always had our neighbors how to charter fishing and they always did a trout boil in the middle of summer and lemon. Like there were probably three different types of lemon bars at this party.

[Brad]

I'm assuming that's all sugar.

[Jenny]

Oh, it's a good amount.

[Brad]

Yeah. I'm gonna make them and bring em to something. Cause I'm gonna be like I've never made these before and I don't know what they are but here. Cause I've never seen them at one thing ever.

[Jenny]

And you don't wanna make em when it's really, really humid outside. So just as an like I'm sure recipes will never tell you this. This is my grandma's recipe but her recipe specifically states to not make them when it's humid outside because something happens with the way that it gets cooked and like they, they will. They taste funky. They end up tasting like rancid.

[Brad]

Oh, okay. Gotta keep them cool. Okay.

[Jenny]

You gotta. Yeah.

[Brad]

There's a tip you didn't know you were getting today. Keep your lemon bars refrigerated. I wonder what's in them. That this is neither here nor there. I, I actually did a quick look at peach cobbler and my God, like it's got all the carbs in it.

[Eric]

Yeah.

[Brad]

So. So are we going to run into this situation where what do you think happens more commonly is that no one realizes that a cup of peach cobbler has somewhere between 60 and 90 carbs in it and they under bolus for it, get real high and then try to crush the high and that's how they End up low or do you like. I guess, I think it's.

[Jenny]

I think it could be a bunch of variables that or the high creates enough where they're frustrated, but then they get active and they didn't remember that they were going to get active. Or, gosh, it's just like, gosh, let's go play a basketball game, you know, in the driveway right now.

[Brad]

Yeah.

[Jenny]

And I just took three units to correct this high. I didn't know I was going to play. And keeping all of that clear, when you're just trying to enjoy time with friends and family, yeah, it's, it's difficult. I will a hundred percent agree with the frustration around this type of planning. And in general, you can, I would say, do the best that you can with the foods that you know that you're going to eat. Kids, I think kids tend to be maybe a little easier because. Easier in the realm of the food because they often have more consistent food preferences.

[Brad]

Yeah.

[Jenny]

You go to a party and you can say, well, my child is going to want the potato chips. They're going to want a hot dog. They're going to want maybe some carrot sticks with ranch dressing and probably the watermelon.

[Brad]

Right.

[Jenny]

And then they'll like a dessert that's fairly simple comparative to an adult who sees the smorgasbord and is like, God, I haven't had that in forever. And baked beans, man, when was the last time I had beans? And it all was on the plate.

[Brad]

That is what happened, right? Yeah, it's. I haven't seen this forever. And then before you know it, then you're. You realize why those paper plate companies make those ads that are like, look, it holds up even when it gets wet. So what they really mean is when your sorry ass overloads it with food, this thing's not gonna break. Oh, I see. I never thought of it that way. I'll tell you, I just did something. This is just me doing something here. But I want to tell people because it's kind of interesting. Right. So I just said to chat GPT, I'd like to know. I just said nutrition details for coleslaw. Gave me a little breakdown. And then I, All I said was peach cobbler next. And it gave me the breakdown for that one. It, it, it estimated the carbs and peach cobbler between 60 and 90. Right. And then I went to this, this thing I built that is just pinging the f. That serv. It's the fnd that the agricultural thing from the, from, from the government, right. And they use, they basically use surveys like to like for items that. It's not like, it's not. How do I mean this. It's not like, it's not like Heinz ketchup, one tablespoon. We know because it's on the label. It's. I just typed in peach cobbler. That's it. And I went down to the surveyed peach cobbler. I picked a cup and it's guessing the total carbs at 82.4 and 4.3 fiber, 41 grams sugar, 5.6 protein, 21.7 fat. And the ChatGPT guess was 60 to 90 carbs, 40 to 70 sugar, 2 to 6, fiber, 12 to 24 fat, 4 to 8 protein. I mean it's not perfect by any stretch of the imagination, but if you're.

[Jenny]

It gives you a ballpark.

[Brad]

Yeah. And if you're really lost, Jenny, this is way better than, oh, I don't know, 20.

[Jenny]

Yeah.

[Brad]

Because, you know, isn't that people's number? It's 20 or 40. Right. People go 20 or 40. This is the look of. Jenny's so funny. She's just like, I've, I've helped so many people. I. This is exactly what they do. Arden has to go to her go to for a meal that she's not sure is 45.

[Jenny]

Yeah.

[Brad]

She just goes to 45 cars. It's never 45 cars.

[Jenny]

Which, which is interesting from her perspective because she was so very little that she doesn't really have a background base for the, for the consideration of 15 as a carb. Right.

[Brad]

Yeah.

[Jenny]

My education when I started out was truly the. Where each carbohydrate was 15 grams.

[Brad]

Okay.

[Jenny]

So you had a slice of bread was 15, an apple was 15, your cup of milk was 12, but technically it was arounded to 15. So it was really kind of portion based on putting all the carbs in one food group and saying 15 is a single serving of a carbohydrate food. So it's interesting that hers is 45 when in her brain she probably mathematically is subconsciously even figuring out like how much food. Yeah, that is.

[Brad]

I see her do 45 with a 20 follow up if it doesn't work. That's sort of how she does it. Hey, do you think that that 15 back then. I don't want to talk about like you're old, but like back when you were doing it. Do you think that was accurate or was it just the. That was the ballpark of the day.

[Jenny]

Was the best accuracy that you could get based on a consistent Meal plan type of idea. So you were given truly, what is sliding scale? Insulin. Right. I was using our insulin, not rapid insulin. Our insulin was taken twice a day, mixed along with an intermediate acting insulin that had a peak and then flowed down. Right.

[Eric]

Yeah.

[Jenny]

So my r. Insulin's purpose was to cover a certain amount at a meal time. So I had very specific. Um. I mean, I could tell you I had two starches, a fruit of two, one to two vegetables, because, you know, they were free, and I could eat as many cucumbers as I possibly want.

[Eric]

Let's go.

[Jenny]

I think I've told you the cucumber story before. Um, and then I had two proteins and two fats.

[Brad]

Okay.

[Jenny]

Like those. So I was portioned at each meal because of the dose of insulin that I was being told to take, and it was supposed to cover that. So I think that 15 was a good enough estimate to get you to be consistent with a single portion of a food is about this many grams of carb. And I still remember when I started actually counting carbs. That visit with my dietitian was. It was super exciting. Like, I could finally, like, take insulin for what I wanted to eat, not what my thing told me I was supposed to be eating.

[Brad]

Okay. Jenny, is there a lot of fat in a hot dog?

[Jenny]

Depends what kind of hot dog you eat.

[Brad]

Beef.

[Jenny]

Hot dog, Beef, pork, whatever kind. You know, the more homemade.

[Brad]

Yeah.

[Jenny]

And depending on the leanness of the meat that it's made with. But in general, hot dogs, sausages tend to have a fair amount of fat in them.

[Brad]

Huh. Why did I not think of that?

[Jenny]

Even hamburgers. Hamburgers could. Depending on the lean, you know, quality of the ground beef that you're using.

[Brad]

Yeah.

[Jenny]

I mean, who doesn't want. I don't. I don't eat beef, so. But I don't want it. But people want a juicy burger where you think the juice comes from.

[Brad]

The juice is the fat. Yeah. That's why people yell at me when I, like. I mop the fat out of food when I'm cooking it, and everyone's like, stop. And I'm like, no, I won't be.

[Jenny]

You know, in college, I used to take a napkin when we go to the pizza place. I take a napkin and, like, lay it on the top of the pizza.

[Brad]

Say that out loud, Jenny. People really don't like it when people do that.

[Jenny]

Well, Jenny did that, and I am alive to prove that. Clearly it made a difference.

[Brad]

I gotta be honest with you. I would 100% do that. I just threw a plate Together of a pizza cobbler, a hot dog, tortilla chips, and let me give it a bun, too. Hold on a second.

[Jenny]

And what about like a bean salad or baked beans?

[Brad]

Oh, yeah. Okay, let's do that too. Hot dog bun. Let me just throw a bun on here. Just gonna use roll. White hot dog bun. One hot dog bun. Add to plate. People are gonna be jealous of this thing. It's pretty great. Would you say baked beans?

[Jenny]

Baked beans.

[Brad]

Hold on a second. Baked beans. You want to use tops. You know that company.

[Jenny]

I don't.

[Brad]

Bushes. You know, bushes.

[Jenny]

Bushes.

[Brad]

Half a cup sound good to you?

[Jenny]

Sure, sounds good.

[Brad]

Add to the plate. Let's look at the plate.

[Jenny]

I'm trying to think of something else that would be.

[Brad]

Well, wait, think we'll add something. But first, 4.4 ounces of baked beans, one white hot dog bun, an ounce of tortilla chips, one hot dog, and 8.8 ounces of peach cobbler. Top of your head. How many carbs are we at?

[Jenny]

I'm missing something. So I've got the baked beans and the bun and the peach cobbler. What else was on the plate?

[Brad]

A roll and a hot dog. The tortilla chips.

[Jenny]

Oh, the tortilla chips. Yes. Because you didn't do a roll and a hot dog bun, did you?

[Brad]

I did. No, I did one. A hot dog bun.

[Jenny]

Yep.

[Brad]

Not a roll. So the hot dog bun, the hot dog, the chips, baked beans, and the cobbler.

[Jenny]

I'm gonna say one. I'm gonna say 150.

[Brad]

And I'm going, jenny, you're a genius. I. This has 153.4.

[Jenny]

Yeah, I'm pretty good.

[Brad]

I swear to God, like, I. I thank God this is a jobber. I don't know what you would do. You were going to add something else. What else did you say?

[Jenny]

Oh, I was going to say some type of like a vegetable. Right. Which for fun.

[Brad]

Go give.

[Jenny]

Why not for fun and, you know, to. To make, I guess, proof in what might not be considered, let's throw in some coleslaw. Like a half a cup of coleslaw.

[Brad]

Okay, well, first I'm going to do one thing. For me, I'm gonna do a deviled egg. I love it.

[Jenny]

Oh, my God. I love devil.

[Eric]

I do.

[Brad]

I am a deviled egg person. I enjoy this. Okay, hold on a second. Coleslaw. Stone. Mills Jenkins Hands Kizzle. Reisner. Walmart stores. Brand. Let's do Walmart. Okay. Half a cup or one ounce?

[Jenny]

Let's do a half a cup.

[Brad]

Half a cup. Add to the plate. You said one other thing. What'd you say? I cut you off when I started talking about deviled eggs.

[Eric]

Or were you just gonna say.

[Jenny]

Well, I was, I was just gonna say some type of vegetable, like, like carrot sticks and dip or something. But again, that's not very much carbohydrate.

[Eric]

Okay.

[Brad]

You might have a.

[Jenny]

Let's do the coleslaw.

[Brad]

All right, well, hold on. You might have a carrot. Raw carrot. One single serving bag is 2.8 ounces.

[Jenny]

Great. Okay, those must be the baby carrots.

[Brad]

I think so that put the plate up to 176.4. So now.

[Jenny]

Right, so now you're counting 20 grams for something when really?

[Eric]

Yeah.

[Brad]

You're like 20, 45. Yeah, yeah, yeah. And then later you're like, I'm 300. Diabetes is stupid, but diabetes. Let me say this. Diabetes is stupid, but it is correct.

[Jenny]

Yes.

[Brad]

So I'm going to send this over to the estimator.

[Eric]

Ooh.

[Brad]

Just to give it a little look. Why don't you give me.

[Jenny]

And that was just carbohydrate. We didn't even take into consideration. This isn't terribly high protein meal. Honestly. It's just the hot dog part of it. Right.

[Brad]

And it has. The protein is 33, the fat is 73 and the carbs is 176.

[Jenny]

But look at, look at the fat.

[Brad]

Yeah, I know, that's what I'm saying.

[Jenny]

But.

[Brad]

But give me a carb, give me a carb ratio. Give me a carb ratio of a

[Eric]

15 year old boy.

[Brad]

Top of your head.

[Jenny]

Oh, my good. Could be like a one to five or a one to seven.

[Brad]

Let's go seven. I mean, what would his sensitivity be?

[Jenny]

It could be really resistant. Could be 30. I would say 30 or 40.

[Brad]

I will say 40. What do you, what, what are we going to target on a day like this at the barbecue? You want to target like. I mean, I would, I always just target 80. I'm just going to be honest. But like, what do you think most people are out there doing?

[Jenny]

You know, as the. When this question came in, it also included the consideration for the active time. Right. Considering all the active time.

[Brad]

Swimming yard, games, boating. Yeah, yeah, right.

[Jenny]

All the things to the picture. So if you're really aiming with all of this food in the picture and the insulin that would go along with it. I, I would say aiming for a 120 would be a safe place to aim. Still a healthy number. It's not high and it allows you enough wiggle room if and when Blood sugar is dropping, especially if it's dropping fast, that you can catch that easier.

[Brad]

I'm going to make the current BG120 just to kind of keep all things equal. I'm not going to put insulin on board. I'm going to say there's a stable arrow. This.

[Jenny]

I'm gonna plug my computer in because it's gonna die.

[Brad]

Go ahead, go ahead, plug your computer in. So the, the, the, the little app that I made for myself actually caps insulin at 25 units. It won't let it.

[Jenny]

It caps Insulin?

[Eric]

Yeah.

[Brad]

At 20. Yeah, it won't let it go over. So I'm gonna have to like, I'm gonna move the cap to a hundred just so I can like, so I can get its answer. Yeah. So it says the, the initial bolus would be about 25.1 units and it's looking for a wave like a Warsaw bolus over 8 hours of 5.64. The theoretical requirement it believes to be 30.78. And it would like to see a 12 minute pre bolus. Only 12 Jenny's like or a year. So. But well, all within the guides of. Sure, yeah. Yeah. So I think that if, you know, I mean you could run a bunch of different ratios through here in sensitivities to give people a different idea. But I'm just a. Listen, I made this, there's this thing on my website and I, it's just there, it's there for your education. Like what I think about that is you can see that put in what your carb ratio is. I mean say you're you know, 1 to 10 and your sensitivities, it's easier. You're, I don't know, it moves you 70 points. Right, right. And then redo it again that changing it to 1 to 10 and 70 takes it initial down to 17.6 and the extension still is 8 hours but 3. 94, 21.55. I find that to be just an, an interesting way to understand how the insulin works. Even if you just like said, okay, well I'm just gonna take, you know, I'm gonna take the fat down to 50 just to get an idea. And all of a sudden another unit comes off and you know, like blah, blah. It's an interesting way to learn about it is my point.

[Jenny]

I think, think in the, in this context too, this whole idea of a day out, cookout, active time running around the yard doing a whole bunch of things. Right. And even in this context I think many adults are going to be a little Bit more active too. So not just considering kids activity, but adult activity.

[Brad]

Right.

[Jenny]

You may be, maybe you're having a pool party. I guarantee you're probably going to be in and out of the pool. Or maybe you've got a volleyball or maybe you are awesome and you've got sand volleyball right in your backyard.

[Brad]

That'd be awesome, whatever it is.

[Jenny]

Right. So I think in both contexts of, of ages, it's appropriate to consider that extra amount for fat that it's telling you to potentially extend over the course of several hours. Could you. Knowing what you know historically helps about your.

[Brad]

I feel like I know what you're going to say, but go ahead.

[Jenny]

Impact with fat and your impact with activity. Could you potentially bolus for the food and then let the active time that you know is coming possibly cover the rest? To cover the rest? Yeah, you may do that. It may work out totally fine.

[Brad]

Right.

[Jenny]

Again, historical view is always helpful to be able to say what works.

[Brad]

But this is just, it's, listen, we call it a, you call it a barbecue, but this is also taking a kid out to the park and snacks and whatever. But it's an interesting, it's an interesting mix of a lot of carbs and a lot of movement at the same time. Because I think you're, I'm 100% right. There's a high chance you're not going to need nearly all this insulin.

[Jenny]

Correct.

[Brad]

Yeah. And it's. So if it's your first time, then count it, understand it, be ready for it. But Jenny makes a great point like hit the carbs, see what happens. Maybe the activity will make up the rest of it. Also, I, I think I want to say again, water blocks, Bluetooth, you jump in the pool, your CGM stops being a valuable part of your decision making process.

[Jenny]

Yes.

[Brad]

And that is where a lot of problems pop up for people. Um, because there you, a lot of you are going to be accustomed to. Oh, the algorithm will like take away this or do that or it won't bolus or lump basil for a while because of this. Not if you're in the pool. It's just going to happen, you know.

[Jenny]

Correct. So I, I think building into this, not only the idea around awareness of what you're actually eating and using a tool, even in this case to possibly look some things up that may be out of the ordinary for you.

[Brad]

Yeah.

[Jenny]

And then consider the active time. Knowing what you know about activity and food and how that's hit you in the past can be beneficial. But then building in a safety parameter to be able to say, well, how often should I actually get myself out of the pool or get myself, my son or my daughter or child out of the pool to actually do a finger stick? Quite honestly.

[Brad]

Yeah. Now you just, it, it hits you real fast too when it happens. Like especially those little kids, it just, you tank out of nowhere and that's where, that's where this becomes even more interesting and why somebody probably asked about it because the. I would imagine what I see happen is that the fear overwhelms the reality of the carbs and everyone's probably erring on the side of caution and then running into higher blood sugars later and being just like, I mean it just. Jenny, do you know you don't have, I hope you never do, but you don't have a kid with type one, but no, you get up in the morning, 8 o', clock, it's July 4th, you got to pack everybody up. You already want to just, you just want to go back to bed already. And then you got to drive an hour and a half to your sister in law's house. You know, you hate her. And then, and then, and they got a pool and their one kid is weird and hits the dog and you know, and it's 1,000 degrees outside. You drag your ass there and you drag all the out of the car

[Eric]

and then you look over, your mother

[Brad]

in law's looking at you, she hasn't liked you in 25 years. You feel it. And, and, and then the kids say, they run around and then your brother in law is talking, he's blowing smoke in your face. You're like, oh my God, what's happening? I just want to get out of here. And then you eat the cold slaw on the thing and the kid, and he's disconnected from the blah, blah, blah. And then the afternoon happens. Everyone plays music you don't like. Battle just happens too. You're sweating, nuts are sticking to your leg. Jenny. Then you climb your ass back, you finally go in the pool because you're like, all right, I'll be a person for a second. Dad. Dad. Okay, back out of the pool again. This. Has my pod fell off? This is happening. He hit me. Blah, blah blah. It's 8:30 at night, couple of people light some fireworks, almost kill three of your nieces and nephews. You drag your ass back into your car, you're driving the hour home, your wife is yelling at you the entire time. You say, and this is a quote from me, I didn't even want to go to this and then, and then you get home and spend six hours with a low blood sugar overnight. Yeah, it's exhausting. It really, it's just terrible. So I don't listen for me, to be honest, for the first time, I don't know what you should do. Like I can tell you what the carbs are and the fat is and what the math would tell you, but then there's the rest of it. I don't know. Some of you are going to be more or less active than others. Some of you are using automated systems, some just do your best, get out there, swing your hands, hope for the best. That's all. I don't know, that's, you know.

[Jenny]

No, I think that's a great, it's a great point. Honestly, it's. You do the best that you can in a situation like this. And even if it is the best that you counted 20 grams when really it was 50 grams. Well, at least you counted something and you put it in. Right?

[Brad]

Yeah.

[Jenny]

Something that I actually thought of as you were talking about when I'm, I

[Brad]

thought you were going to say, as you talked about your nuts sticking to your leg, I thought you were going to say, but go ahead, keep going.

[Jenny]

Well, you know, it depends. Your breasts can stick to your body too. Can go both ways for most people.

[Brad]

You know when you lift them up and you just wipe underneath and keep going. Yeah, there you go.

[Jenny]

Make it fair. But I was thinking about the fact that when this scenario sounds like it's something you have clearly lived through in

[Brad]

this, I was just thinking my sister in law doesn't hear this at all

[Jenny]

and I'm so sorry that you've had nastiness like that. I certainly have as well. So it's just you. But in all of it I was thinking back to the consideration of that bolus and what made me take pause in terms of the possible highs is that while you may not be considering the fat at all, you have under covered the carbs. So if the best thing that you can do is just count and consider the carbohydrate part of this, then consider it almost fully.

[Brad]

Okay.

[Jenny]

Because if you're not thinking about the fat or the protein or the six plates of the barbecue meat that your child loves to eat, then at least you've covered the carbs and the activity factor like I said before, it may hit well enough on the rest of that without the undercovered initial carbs creating a stable 250 or 300 that now even the activity isn't hitting because it was so Completely undercovered.

[Brad]

Yeah.

[Jenny]

Does that make sense?

[Brad]

It does. And nothing we talked about here wouldn't work for an adult either. Right?

[Jenny]

Right.

[Brad]

Yeah. Also, I'll tell you personal preference. I'd like a nice new site on before something like this. Like, I don't want to. I don't. I don't say change the site and leave because sometimes a new site doesn't go well. But I love the. The site the day before, so it's working really well. On a day like this, I try to plan stuff around that, like, you know, bring extra supplies. Listen, I swear, I from running that Facebook group, most of y' all do not bring supplies with you. You have. You please bring supplies with you. You are just going to find yourself online, going consult. I'm. I'm in Biloxi. Does somebody have a cgm? Like they're. No, they don't. And. And bring one with you. Okay.

[Jenny]

Everyone should have a T1D to go bag.

[Brad]

Yeah.

[Jenny]

And I don't park next to your door. It goes with you out the door. You don't remove things from it unless you literally have to remove something from.

[Brad]

And then you replace it.

[Jenny]

And then you replace it and it comes back home with you.

[Brad]

Insulin, pumps, Dexcoms Libre's. Have I please have a glucagon with you?

[Jenny]

Batteries, chargers, literally drinks.

[Brad]

It's not for low blood sugars. And then of course, you know, take it to the. You know, when you get to the house, put it somewhere air conditioned. And of course you'll leave and forget it and have to turn around and come back and get it. So it's 100 gonna happen too, Jenny. Not that that's happened to me ten times, but. Wait, where's your bag? Where's your. It's okay. It's okay.

[Jenny]

We'll go back. It's only two hours away, right?

[Brad]

It's fine. I'm gonna have to go put a password on this little tool that I made for myself so nobody, like, digs around the website and finds it. Because. Don't know if it's a thing I want. I don't know if it's a thing I'm. I mean, it works great. But I don't just go to the.

[Jenny]

Just send it to me. I want to try it.

[Brad]

He's like, oh, great. Yeah. Everyone listening is like, yeah, sure, the two of you keep it.

[Jenny]

You.

[Brad]

I mean, you can go to the website for the usda. I think it's searchable. But point being, listen, it's a. It's a. It's an AI world. They have a API. Go ask your favorite, you know, chat bot, whatever, you know, does the USDA have a carb lookup API? And can you build a little tool for me so I can blah, blah, blah. And you'll have it in five seconds. I'm not a genius about this. It's not. It's just not that hard anymore.

[Jenny]

It's not that hard.

[Brad]

The world's opening up, Jenny. Okay, thank you. Go to your party. Please don't blow your fingers off and don't drink and drive. And that's all I got for you. Bye.

[Jenny]

Sounds good. Thank you.

[Eric]

Foreign. Thanks to U.S. med for sponsoring this episode of the Juice Box podcast. Don't forget usmed.com juicebox this is where we get our diabetes supplies from. You can as well use the Link or call 888-721-1514. Use the link or call the number, get your first free benefits check so that you can start getting your diabetes supplies the way we do from usmed. Today's episode of the Juice Box Podcast was sponsored by the new tandem mobi system and control IQ technology. Learn more and get started [e-mail] Juicebox check it out. All right, guys, I'm out of here. Do me a favor. If you need or want anything that is sold by one of the sponsors, please use my links. When you do that, you are supporting the production of this podcast, helping to keep it free and plentiful, and you're just helping me out. I pay my electricity bill with this money. I keep the podcast going. I'm not saying buy something you don't want, but I mean, if you're getting an omnipod, then go to my link. You know what I mean? That kind of thing. Thank you so much for listening. I'll be back very soon with another episode of the Juice Box Podcast.