So after eating right for a few days, I seem to be coming back off the heavy insulin dependence in which I use a minimum of 7-8 units for every little snack. I have been dropping too low after lunch for the afternoon to do my work, the last few days. Today, I was 96 after only 6 units and a good substantial lunch, but then I felt myself sliding down a little after that, so I ate my orange, and then some oats and chocolate, and then I still felt myself slipping down, so I tested again and I was 50 something. So I am already back to where I need to have only a few units, so I don't dip all afternoon, and exercize after lunch, to avoid a spike. After I do this I can go play basketball or sit at a desk and my sugar will stay right around 100 either way, all day and all night. - Without the use of Lantus.

Ryse Update - (Grollet)

My wife found it too confusing for me to be calling it 'ryse,' which has the same pronunciation as 'rice.' Therefore, it has a new name, which is 'grollet.' Grollet is the following soaked or sprouted, whole grains steamed in a rice cooker: Barley, Spelt, Amaranth, Millet, and sesame and/or flax optional. I generally leave out the options for straight eating but when I am going to do a stir fry type thing, the sesame and especially the flax have an amazing effect that eliminates the need for any kind of sauce like soy sauce, to make it very like authentic oriental fare.

One of my implants on the lower right, which is now over 5 years old, is failing. Slowly. Don't know how the one in front is doing. I suspect that the body robs some calcium and I lose some bone density in these grafted areas, permanently, a significant amount, every single time I get high sugar. So with this discouraging news, I stayed up all night with my sugar staying up over 200, some of the time, over 300. I didn't know what to do or think. I am discouraged paying all these major dental bills these last 5 years on myself and not the children, only to have my teeth keep on failing again. And I didn't feel like being a stud any more, and having a revival of strict psychish discipline. I will also be taking 5 Melaleuca calcium tabs daily till then, one at a time, throughout the day. I think it will actually take longer than 4 months to see how fast I am losing grafted bone density, or whether I am maintaining, but if it looks better in 4 months, great. But now that it's a new day and I am feeling good, I am declaring a psychish revival and program: I am going to be eating as darn well and disciplined as I can from this moment through April 18, 2013, when I have my next appointment and will be having an x-ray of the bone to compare to December 17, 2012. I am also going to work toward having a bike to ride to work asap. I will need an electric bike for it to be practical, and with such, I will still get as much exercise as when I rode half the distance to work on a regular bike. I may not have recorded this here, but my sugar has been really bad since October and I have been using I don't know maybe roughly 5 times more insulin than normal, and not doing a good job of keeping the sugar under control. This always seems to come with the cold weather but this time it is really worse and this is without even eating much in the way of holiday goodies.

Couple of Hours later

Yup, something's up. Ate at usual time. Ate perfect. 6 units, Apple, ryse - not too much, thin carrot and just a little collards. Flat out exercised after. 256. Then it occurred to me for the 1st time, what next: Perhaps they'll want to add glucofage to the treatment. Perhaps I am just now becoming Type II as well as I. By the way, this morning when I got up I was 97.

Unprecedented

Had an unprecedented episode last night. Sugar spiked high and wouldn't come down with an extra last shot. First time that's ever happened at all. Two more big shots and it still wouldn't come down. One last shot and it finally came down. Never happened before. Can't say what could have caused it. I was being pretty good yesterday. But I can say I have been using more insulin lately. Going to try to tighten it up and be careful and hope it will pass. Although unprecedented by insulin-related developments, this reminds me of the time I first had to go onto insulin. It used to be that if my sugar ever spiked, I would go for a jog and it would be down to normal upon my return. Then one day it spiked, I ran 4 miles to the YMCA, swam a mile, and checked my sugar. Still about 350. Nothing like it had happened before. So I went to the doc and he put me on insulin. So what now? More insulin? We shall see. I have always simply taken as much as I needed but if this continues, it would mean more than quadrupling my insulin all in one day.

More Key Hints on Cooking Rice

Just because a rice cooker automatically steams off the water and then shuts off, does not mean you can put in any old amount of water. Too much, it will be soggy and grotesque, losing all its flavor. Too little, it will be much too hard. You get a feel for how much, which depends on your altitude and how long you soak your grain. But Please, please try to get it al dente so that your health efforts can be richly rewarded with awesome flavor and texture. It should be downright dry and tacky through and through, and chewy, yet plenty soft or tender. This goes for rice or ryse or anything like that.

My brother Russ fed me lunch once when I went into the woods to visit. Browned onions and garlic then red-stemmed chard into the fry pan with just enough water to make it sloshy and cook them down. It continues as one of my favorites years later. But I also throw in ginger root, which is optional. Today I had it with fresh-steamed ryse. It was so good, so perfect, I couldn't taste any of the other things I had along because I couldn't spoil it. Here's a refresher for what ryse is and how to make it: hand-full each of whole spelt and barley, 2-4 handfulls each of amaranth and millet, some sesame seeds or a sprinkling of flax seed are optional. Throw into rice cooker. Soak overnight. Steam. Do not uncover till cool. It is key to eat it while fresh, and to a lesser degree, not to cook more than about an inch high in the pan.