#801 How We Eat: How Jenny Eats

How Jenny Eats

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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.

Scott Benner 0:00
Hello friends and welcome to episode 801 of the Juicebox Podcast

today, I'm going to add to the how we eat series. Now, so far in this series we've covered vegan, carnivore plant based gluten free low carb, Bernstein FODMAP keto flexitarian intermittent fasting and today, I thought it would be interesting to find out how Jenny eats. Now you know, Jenny, she's from all the management episodes, diabetes, pro tip, defining diabetes, bold beginnings Jenny, it's Jenny. Today I'm going to talk to Jenny about how she eats. I thought you might find it interesting. She is a person with an astonishing amount of control over blood sugar, and I thought it would be valuable for you to hear about. So while you're listening, please remember that nothing you hear on the Juicebox 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. If you'd like to find the other how we eat episodes, just go to juicebox podcast.com and scroll to the bottom there's a whole cascading list of them there. You can also find them in the private Facebook group in the feature tab. That's Juicebox Podcast type one diabetes on Facebook. This episode of The Juicebox Podcast is sponsored by Ian pen from Medtronic diabetes, if you don't want an insulin pump, but you want some of that functionality that comes with insulin pumps, you might want the ink pen. Learn more and get started today at ink pen today.com. You may pay as little as $35 for the implant. Listen for more about that in the ad. Today's episode of Juicebox Podcast is also sponsored by Omni pod. The new Omni pod five automated insulin delivery system is here. Go get it at Omni pod.com forward slash juicebox tubeless and automated oh my goodness, what else could you possibly want? Start the recording. Cool and say hello, Jenny. How are you? I'm great. How are you? Good. You look casual today. Like I like cash. Like maybe you have plans this afternoon where you're not going to be working or something like

Unknown Speaker 2:26
that. Um, no

Scott Benner 2:30
relaxed. You're not relaxed today. I don't know you have a certain sound maybe you're happy. It's Friday. I have no idea.

Jennifer Smith, CDE 2:36
It's Friday. It's Yes. It's it's Friday. It's actually should I was colder today. Our temperature has changed like 40 degrees overnight.

Scott Benner 2:47
Oh my god. Seriously,

Jennifer Smith, CDE 2:48
yesterday, it was 72 degrees. It was beautiful last night when I got home from taekwondo with my kids. And then I woke up this morning and the thermometer was like 34 degrees. Like, kidding me.

Scott Benner 3:04
You live in a hellscape. It's terrible. I mean, it was like 80 here for a couple of days. And I mean, it's November, and you're like what is happening? But then very quickly, overnight, it's getting cooler and cooler. And it's gonna happen really fast. Yes. Anyway, it's

Jennifer Smith, CDE 3:20
coming to you. Well, it's spreading. Let us

Scott Benner 3:23
let us let us do this today with the people and then we will go on our way. Oh, freeze your butt off this weekend. And I don't know what I will do. It's supposed to

Jennifer Smith, CDE 3:30
be in the 40s this afternoon. So better.

Scott Benner 3:33
That's a Wisconsin answer. Better. I just had, I just had a an organization invite me to come to Montana to speak in March. And I was like March in Montana. I'm not sure about that. I guess. Yeah. Well, I need snow shoes and, and I said, Look, I started saying, Look, I really would like to do it. The event sounds great. I say Can I fly straight in? And they're like, No, you'll probably have to get on like three different planes. I was like, I yeah, I don't know if I'm okay with that. Can we? Virtually. So they weren't sure that the last plane would be a jet. And that's that threw me off for some reason. You get the puddle jumper. Oh, it was like I'm not doing that. I'd love to see Montana, but not that badly. Anyway, Jenny, I thought today would be a great day for you and I to talk about how you eat. We've been talking about this for a number of years. Actually. I always say to Jenny, like at the end of the year, I'll do an episode with you. And we'll talk about how you eat because I have a whole series where people come on and they're like, I'm keto. I'm a flexitarian. Actually, I think I learned the word flexitarian on this podcast, you know, and all that stuff. So today, I just wanted to go I wanted to go through that. Are you comfortable with that?

Jennifer Smith, CDE 4:47
Yeah. Basket way.

Scott Benner 4:51
So I guess my first thing I should do just for people who may be, you know, come in and out of the podcast and don't know you as well. If at diabetes for let's test my memory, are you up to 33 years now or 3234

Jennifer Smith, CDE 5:06
and a half 34. My gosh, Jimmy,

Scott Benner 5:09
and that made you how old when you were diagnosed? I was 1313. All right, we won't do the math 34 plus 13. That's no one's business, but yours. It's 47. But so you've had diabetes, since you were 13 years old, you were diagnosed a very long time ago, we've talked over and over again, about your you know, how your management was when you were coming up. But we don't talk as much about how you've eaten through different segments of your life. So I'm gonna go back all the way to you being 13. And ask, did your mom adjust eating when you were diagnosed? That you know of a long time ago?

Jennifer Smith, CDE 5:51
No, I and I was old enough to know or recognize the change or the difference, right? Did she change how she cooked? Not really, because, I mean, my mom grew up with four siblings. She was the oldest, they lived on a farm. So she ended up doing a heck of a lot of the cooking. Yeah. So they she always was a cook. I mean, the amount of times that we went out to eat, or even fast food or something were very minimal. So she was used to already cooking, the biggest change, I think, was that I don't think I ever remembered measuring cups outside of making cookies at Christmas and cakes. And you know, where you have to use the measuring tools to obviously get it all right. But man, we got more measuring tool, tools and the bouncy like scale that we put the meat on to weigh the perfect portion. And all of that kind of stuff. My mom did change all of the desserty types of things. I mean, they all became sugar free pudding and sugar free jello, and, you know, that kind of stuff. But she didn't. She didn't make that specific just to me, it was if we're going to have putting it sugar free for everybody. Okay, if we're gonna do this, it's this way for everybody.

Scott Benner 7:16
But your management at that point is two shots a day.

Jennifer Smith, CDE 7:20
I did two shots a day I did the really old school because there was not what we now have as long acting insulin a 24 hour, we had intermediate which was the cloudy and or NPH. I actually use Lily's, which was called Al or lenti. And so that had to be mixed in the syringe with our insulin or regular insulin wasn't even rapid. And I only dosed it twice a day breakfast. So the regular covered breakfast and then the law, the intermediate acting peaked at lunchtime. So I didn't take insulin at lunch. Okay, I did get a snack in the afternoon as well, which was an uncovered snack, kind of curving the downside shift of that intermediate acting insulin. And then dinnertime I did the regular and the lead day mixed in the same syringe again, and that regular covered dinner. And then I always had to have a bedtime snack because it covered the peak in the intermediate acting overnight. So for

Scott Benner 8:23
people who have a Dexcom now and are operating with you know, I don't know modern insulin, excuse me once with modern insulin, even if they see a peak at dinner and everything goes well, their their their bell curve probably goes over like two or three hours, right? I mean, they might spike up a little bit. But you were basically running two bell curves a day morning. So you were mixing make sure I understand this right because I'm I'm Arden comes into diabetes long after this. You're mixing two different insolence into a syringe, shooting it in the morning. One of them is handling breakfast, and the other one's going to come online in time for lunch. Then you shoot for dinner the same mix, one of them handles dinner but then you have to come around at the end of the bell and eat again to stop yourself from getting a little before bed

Jennifer Smith, CDE 9:13
are into the midnight hour. Yeah, because intermediate acting was really like a peak of about five to seven hours. So again, breakfast time I'd eat somewhere between six and 7am. So the regular insulin covered that and then the intermediate acting was peaking by lunchtime at about that same five to six hour mark. So lunch would get covered or that in that intermediate would cover lunch and the same thing for the evening. There is no way to cover in all over over the night basil need because there wasn't anything besides intermediate at that point. So in order to hit the the kind of insulin the way that it needed to at its peak without getting low overnight, I had to have a snack before I went to bed.

Scott Benner 9:58
I see and I No, I remember this from our previous conversations your mom was the one thing she was a stickler about is the time you ate. Is that right? Yes. Yeah.

Jennifer Smith, CDE 10:08
I think the reason that I literally cannot sleep beyond like I will wake up even before my alarm clock goes off at like, six 615. Because it was, that was the time it was breakfast. It was time Jenny had to have her like first dose of insulin because that was a 12 hour window. until dinnertime, when I got my next dose of insulin. Yeah. And they had to be spaced apart enough. So I think the reason I wake up so early. Like, I was just wired that way. Yeah. So So

Scott Benner 10:39
she, she, your mom was looking and saying, If she eats at 6am, than the way this shot works, we'll be good for whatever lunchtime is at school. And then it'll be out of her in time that we can shoot it again for dinner, or dinner. That's why your later snack almost. So were you up late at night as a child?

Jennifer Smith, CDE 10:58
I wasn't I mean, again, child wise, I was 13. So I was probably going to bed. In fact, I know I wasn't going into bed until maybe like 10 o'clock, and I'd have my snack around like 930 ish.

Scott Benner 11:12
And then after that, carry that off to bed. No one tested you overnight or anything like that.

Jennifer Smith, CDE 11:18
Nobody tested. Oh, no. Oh, my goodness. No, that wasn't even like a thought unless I woke up and didn't feel good. Which did happen. Or for some random reason my mom was up overnight and wanted to check on me. But outside of that, no, there were no checks overnight, it was bedtime. fingerstick wake up in the morning, do it again. And

Scott Benner 11:39
the way you ate during that time was more about almost kind of food pyramid thinking. Like a little bit of this, a little bit of that a little bit of this at certain weights more than anything else.

Jennifer Smith, CDE 11:50
It was and you know, I think I think there's some practices that do okay with this with kids. And other times I've talked to people and they've said, you know, nobody focused on what my kid needs nutritionally. They just told us that we can eat whatever we want to eat. As long as we cover it with insulin and your blood sugar stays here, then that's fine. Were when I was first educated, the dietitian and educator I worked with looked at what are my nutritional needs based on where I am in life and what my activity level is like. And then they planned out sort of a caloric plan and fit the macronutrients in a certain percentage into that plan. Okay. Yeah. So, you know, I got certain portions of food that got covered with what's called a standard amount of insulin just for the food at that mealtime. I mean, I can still remember like lunch and dinner, I got two starches, two vegetables, a fruit, two to three proteins, one or two fats and a milk. And you did you that was lunch and dinner every single day?

Scott Benner 12:55
And did you have to finish it all every time? Did you have that pressure? Like I need to eat all this or no, you know,

Jennifer Smith, CDE 13:01
in a way, yes. And you know, being as active as I was, I was probably hungry enough for it all anyway, but I also wasn't, I wasn't nibbling on anything in between, because that just wasn't there wasn't additional insulin, at least not in the first I guess two years after I was diagnosed. And still I until I was taught carb counting, and dosing with insulin to cover a certain amount, then things shifted and became a little bit more flexible in terms of portion.

Scott Benner 13:29
So when that happened when they taught you carb counting? How old were you then do you think? Um,

Jennifer Smith, CDE 13:35
I was in high school? So probably six to finish, I would estimate.

Scott Benner 13:42
All right, so you did that the one you did the first play for three years or so? Did did having access to the idea of carb counting covering meals for how many carbs at work? Did it change how you ate at all? Or did they just sort of eat the same way?

Jennifer Smith, CDE 13:59
I don't think that it changed. What my food choices were because I still had certain preferences, obviously. But it gave me more flexibility in terms of how much okay, right? So if I didn't want to eat all of that food at a mealtime now we had wiggle room to play with, you know, I only really want the peas and grilled salmon for dinner. Great. We could adjust for that a little bit better than saying well, you always have to take three units of regular insulin. So you have to eat this much because this is what your insulin is covering.

Scott Benner 14:36
Yes, that was the big shift is that you had more autonomy over the amounts of food and I could drop I don't want to bake potatoes or something like that. Right? Right. Okay. How long do you think you and what insulin I'm sorry, what insulin was that at that time?

Jennifer Smith, CDE 14:51
That was still regular insulin. Okay. I did not have rapid in getting real excuse me rapid acting insulin. until I was in college.

Scott Benner 15:04
Okay. So so so this first step that you took basically took away the cloudy and you were just counting carbs for and using regular for it. Is that right or no, the first

Jennifer Smith, CDE 15:16
step I took was switching from intermediate acting. And if I had to estimate, when did I switch to Lantus? I think it was 1999. Actually, it was right around the time that Lantus came to market. I was switched from using my intermediate acting insulin to Lantus insulin. And then and I had been switched to rapid acting before the change to Lantus. Okay, so I was using intermediate acting the cloudy along with rapid acting.

Scott Benner 15:55
Okay. I don't know, what was

Jennifer Smith, CDE 15:57
the first change? Oh,

Scott Benner 15:57
how old are you?

Jennifer Smith, CDE 16:00
We just said, I'm 47. I

Scott Benner 16:02
know. But why do I think of you as being? I think of you as being so much younger than me? I don't know why that is. But the data is because I've got younger

Jennifer Smith, CDE 16:10
kids. Maybe. Maybe that is it. You know, I mean, my husband and I just we did a lot of other things before we had kids. And a lot of people do it the opposite way. They get married, and they're like, let's have kids and we just didn't do it that way.

Scott Benner 16:24
I don't know why, like, if you're telling me the times, and you're like, you know, in 1999 I'm thinking 1999. Kelly was pregnant. Like, Cole, I'm like, This is crazy, but I look at you and I'm like, but she definitely said she was 47. So I'm like I

Jennifer Smith, CDE 16:38
did. Yes. In fact, 99 is Gosh, 99 is when my husband and I got married. Oh, wow.

Scott Benner 16:45
Okay. Yeah. This is my fault. Forgive i for getting married too early. I'm throwing off the balance of this conversation. Not you. We were still young, we got married. Really? Okay, so you see, you're covering carbs. It doesn't change doesn't change what you're eating. You're still eating. But what I'm what I'm going to call like a very like 1950s through 1980s Like American kind of blend of foods. Just blade some vegetables and starches, some protein chicken beef. Probably all that stuff was happening.

Jennifer Smith, CDE 17:21
Okay. Yes, absolutely. It was all and you know, growing up in the Midwest. I mean, our starchy things were typically typically potatoes, some noodles, rice occasionally. I wasn't really a big fan of rice as a kid anyway. But I would say more of my like, grainy kind of carby stuff was probably bread. We didn't have cereal was just not something my mom made or purchased. I mean, it was either oatmeal for breakfast or something like toast with peanut butter toast with eggs or you know, something like that for breakfast time. So yeah, I think what really changed was once I went to college, I didn't have to eat what my mom cooked anymore. And I am, I personally am not a meat eater outside of fish, okay, I don't enjoy me. I never did even as a kid. I would, I would have sat at the table for four hours trying to like choke down a burger. That was just not a preference of mine.

Scott Benner 18:35
Did they still give them to you.

Jennifer Smith, CDE 18:36
Of course. This is what you're eating.

Scott Benner 18:41
I want to gently set for an entire evening, five o'clock, six o'clock, seven o'clock, eight o'clock, nine o'clock in front of a plate of French cut green beans that I did not want to eat. And the colder they got, the more good. They were. And you know, I'd be like every 15 minutes. I could get one of these. I couldn't do it. And I remember waking up on a Saturday morning after that. And my mom bringing the green paints back to the tea.

Jennifer Smith, CDE 19:09
Oh, my parents never do that.

Scott Benner 19:11
I was like, Oh God, I'm never gonna eat again. Because like these green beans and and I think I just went into like full on like, I don't know how old I was a tantrum. Probably. I'm thinking I was just probably child abuse, you know, but as far as like a young, young teen, I was like crying. I was like, I can't eat these like you have no idea. I have such trouble with how some things feel in my mouth. Like I'm just not okay with how some things feel. So I wouldn't even know how they tasted like I couldn't get past the part where it's like It's touching. And so, but that's interesting that you didn't particularly like red meat.

Jennifer Smith, CDE 19:52
And as you say like a texture thing. I mean other other textures really. They don't bother me so much and fat I have textures that I really actually prefer in food. But maybe that was it. I mean, even just like thinking about eating meat, and I don't know why fish is so different. Maybe there's a moisture to fish or it's just a very it's definitely different, right? I've never had a problem with fish. But other meats I just saw I got to college

Scott Benner 20:21
last night. Oh, no, no, no, I'm dying to know because I now have some context for what it means to send a person with type one to college and it's not terrific. So

Jennifer Smith, CDE 20:29
yeah, for one, I learned that mom's home cooking with all of the measurement and the skill that my mom put into what literally went on my plate was very different once I was choosing things in the cafeteria.

Scott Benner 20:47
Freezy did you start like,

Jennifer Smith, CDE 20:49
I don't, I wouldn't say I went crazy. Because I was conscious of what I needed to do. Again, I had no CGM. I had no pomp. I went to college on MDI, and, and finger sticks, essentially, while I was doing a heck of a lot more finger sticks. To get more information, I still really kind of had to stick with what I knew about what my experience with food at home did to my blood sugar. And so I use that in terms of figuring out what to choose from the school cafeteria. I often in fact, by the end of my freshman year, I realized that the salad bar was probably my best friend. Okay. Because it was the easiest place to find things that were good in terms of what I saw happening in my blood sugar. And actually tasted like food.

Scott Benner 21:44
Type raise everyone, everyone who now is looking $14,000 a year in the face for room, board and food at a college. It's like great. So my son my son's senior year. He's he just he called us one day. He's like, I'm so sorry, I can't do this anymore. Can I start buying food outside of the cafeteria, but we had to pay for the food. Like you couldn't regardless. Yeah, you couldn't not pay for it. So I'm like, okay, like you don't even like you know, there's a few 1000 more dollars. I'm like, sure. Yeah, go ahead. He's like that. It's horrible. He's like, it's absolutely terrible. So when we took Oregon to college, and the cafeteria was so much nicer Arden's college than it was at Kohl's. We were so excited, like, Oh, she's gonna get real food. But the truth is, it's like she's eating at a cut rate restaurant. As far as blood sugars go every day. You know how people say like, oh, it's tough to go to a restaurant because you need so much more insulin for this food. Three times a day. That's the situation Arden has been in, like so much. So Jenny, that she contacted me a month ago and said, I'm gonna run out of insulin. And she's only there for a quarter. It was it was 10 weeks. And I sent her enough insulin to be like, plus to be off to be fine. Yeah. And she's like that we got to do something, I'm gonna run out of insulin. And I was like, okay. So I called the doctor. And I'm like, you know, I think this is what's going on. But how long did it take you to adjust to bolusing for that food? Because for the first five weeks Arden was there, I would get a lot of text that said, I'm working on it. I'm trying, you know what I mean? Like, and I'm like, No, I know. You are like I could see, you know, because isn't it interesting Nightscout. Like I can see she's Bolus thing. I can see what's happening and everything like that. But she was not having a lot of luck in the beginning. It took her a number of weeks to figure it out. She's finally starting to get it in her like last three weeks of this 10 weeks. And she's doing a good job now. But it took her a month and a half to learn how to Bolus for that food.

Jennifer Smith, CDE 23:52
It's definitely adjustment. I mean, while they're not, by any means the healthy choice, I figured out, or at least I think I did, you know, again, only having finger sticks. I figured out french fries, like at school. So when we would go and you know, food is one of those things that becomes very visibly a social piece of your life in college. If it wasn't in high school. It it definitely is there in college, and especially with the later evenings and like whatever else you're doing. Like who wants to eat carrot sticks when you're sitting around with your friends like studying, right? And so I guess those were some of the things in terms of I wouldn't have gotten that at home as much as I probably ate them at school. But the other things just ended up I figured out they they just weren't even worth it.

Scott Benner 24:47
I just I'm I think I'm watching art and follow the same path to work. There have been a couple of times that I'm like, Look, if you just tell me what you ate, I can help you adjust this and she's like, I don't want to tell you what I ate I'm okay. And I'm telling you, french fries are at the core of that. She's like, you know, you get there late at night all the food's not there anymore, but there's always french fries. Yeah, you know, and then I think you're right. Like, it's the end of a day they get around. They're her roommates, and they sit there and they've got friends. They're chatting and talking about boys and girls and whatever else. Yeah, and, and they're eating french fries. So. Alright, so you. I mean, you obviously made it through and you ate a pretty classic college cuisine. When do you become the Jenny I see before you before. When you become a woman who just says quinoa? Like it's just nothing like like it's a thing we all know about.

Jennifer Smith, CDE 25:50
It's a yummy grain for those of you who don't know. Although I think it's pretty mainstream at this point.

Scott Benner 25:57
I'm not saying that I'm saying that you say keen, while the way other people say chicken nuggets. Just flows. So do you get Do you meet your husband? Do you do like what shifts your eating style?

Jennifer Smith, CDE 26:13
I think? Well, certainly learning to cook for two. And be aware of another person's desires and like preferences in food makes a difference overall to especially when you're trying to follow a budget. I mean, my husband and I did not live together before we were married. So again, it's a, although we knew each other, you know, enough, obviously. Clearly, I wish together for a long time before we actually got married. But in terms of cooking for two people, again, that does shift some things, I think the biggest thing that I learned is that men can eat a heck of a lot of food. So when I'd sit down, I'm like eating, you know, the portion that I had gotten used to eating. I was like, I you're still hungry. Seriously, like what I don't understand, like, where are you putting all this food, you know, so from a visual or just a perspective of of, like my own management, that's something to kind of overcome is seeing what somebody else can eat compared to what you know, is works for you, as well as for your blood sugar control, and that kind of stuff. So I think in terms of what you what you see today, in what I choose, and what I talk about eating is definitely been like an evolution, right, right over our marriage in life with kids and all of that kind of stuff. And I think, while for a good portion of years before we had kids, I had made a lot of the changes that I currently, you know, still use in terms of food, I think it became even more important for me to improve. For the majority of the time once we had kids.

Scott Benner 28:07
Why do you think has to start thinking like, I want to teach these kids how to eat? Well?

Jennifer Smith, CDE 28:12
Yeah, yeah, really. And because, again, with all of the knowledge that I have, about what is in food, and not meaning bad stuff, but like, what's the value in food? Food is fuel, it's like putting gas in a car, right? So if you put in quality stuff, you're gonna get quality health out of it. Well, you know, yeah,

Scott Benner 28:38
so we'll mention that here. Because so when you're in college, what is it you're learning to do? Survive what you do for a living after?

Jennifer Smith, CDE 28:48
All right? And that, that, I guess, that's another big difference. You know, I went to college, knowing where I was going, I had a very clear, I thought it was a clear career path. I was going to go to school to be a dietitian. And then I knew that I wanted to move on and become a diabetes educator. And, you know, the road there, kind of windy and whatever happens, but I learned all those things along the way in college too. Whereas other tracks, I would have never been exposed to the information about nutrition and food and what it does in the body and human biology and physiology. I mean, all those things I would have never known about.

Scott Benner 29:31
Yeah, but it's still even though you learned it in college, it becomes a slower transition as an adult, right, you just start applying what you know, as you go. And correct. And so now

Jennifer Smith, CDE 29:42
well, and to put one more point to that in terms of saying, you know, I think it became more important to me and to really do that after we had kids was because I know what kids aren't taught in school, especially where I really think that needs to begin in terms of overall healthy lifestyle. Some of that information in science alone could easily be taught in terms of this is why you eat an apple, or these are the main food groups and then expanding kind of every year so that children grow into well rounded lifestyle

Scott Benner 30:21
and health consumers really

Jennifer Smith, CDE 30:23
consumer. Yeah, exactly.

Scott Benner 30:27
So, so you're trying to it's interesting, isn't it? Like most of the people I talked to on this podcast, when they make big life leaps? It's almost always for somebody else. Almost always, they almost always say, Well, you know, I was getting by with my agency in the 80s. But I got married, and I started thinking, like, I want to be healthy for our relationship, or I'm gonna have kids, so I gotta lower my UNC or, like, that kind of stuff. Right? It's interesting.

Jennifer Smith, CDE 30:53
And I think something there too, in terms of asked, you know, well, we ended up bigger shift to like what I'm doing now kind of happen, it actually happened right before we were planning to, like, try to have kids, I started to see a naturopathic doctor. And which they're amazing. If you find the right person, I mean, the amount of time that they spend with you, and the really in depth that they look at your life and kind of everything that works together. It's, it's really amazing. But just some of the things that I brought to the table in terms of concerns. I mean, besides type one diabetes, I also have rheumatoid arthritis, which is really well managed. And but some of the things that I learned from this practitioner changed some of the ways and some of the things that I ended up, including in my diet, okay, because we did some allergy testing, and we did some sensitivity, you know, evaluation and kind of, like, how do you feel when you eat this food, like a gut health kind of analysis and all that sort of stuff? So I did, I made some really good transitions from that into kind of where I currently am and I've stuck with, you know, 99% of those shifts and changes do you think

Scott Benner 32:05
because your your, I mean, I think of your diabetes, as well managed throughout your life, for whatever the management style was at the time, right, your your returns, your agencies, and that kind of stuff fit in a healthy a healthy level for whatever the management was at the time. So how much of your eating is about the RA? Is is like are there things you're trying to avoid for that?

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Jennifer Smith, CDE 37:09
The biggest thing, honestly, that I I find affects how I manage it. And when I know I've had more than what I can kind of tolerate is cow's milk dairy.

Scott Benner 37:25
Okay, that's,

Jennifer Smith, CDE 37:26
that's the biggest thing. I mean, I went through all of the different like, sort of you you take foods out of your diet, you evaluate you add some things back to see how you react to some things. I mean, many times RAs are also very sensitive to what are called the nightshade vegetables, things like peppers and tomatoes and eggplant and that kind of stuff. And I ate a heck of a lot of tomatoes. And I see no difference whatsoever. When I did my food kind of elimination sort of plan. The biggest shift was definitely around dairy specifically, again, cow's milk based, because I can do like the cheeses that I will buy or either sheep's milk or goat's milk again. I don't eat them every day. They don't bother me if and when I do eat them. But I can tell like, if we go out for pizza. There's like real cheese on the pizza. I mean, even though I don't eat the whole pizza, I can tell the next day that I'm stiff. Okay. I can tell in my joints quickly that I've had dairy.

Scott Benner 38:30
Yeah, that's really interesting. So so so Okay, so let's let's go into the homestretch with, let's kind of go through one of your weeks and really find out how you eat so Okay, let's just start today because you've, you've woken up today already what you have for breakfast.

Jennifer Smith, CDE 38:46
So I had raspberries from my mom, my mom's garden. So they were frozen raspberries. Obviously. It's freezing outside right now. There are no raspberries left on the bushes.

Scott Benner 38:59
I want to be clear, you met your mom pick the raspberries earlier froze them and you ate them that they froze overnight with the temperature.

Jennifer Smith, CDE 39:06
Correct? Yes, absolutely. So frozen raspberries. And then I had a it's a sheep's milk yogurt with it. And then there is a really awesome grain free granola that I like it's made by nature's path. And that's literally what it's called is grain free granola. So I mix that all together and I had that this morning. I mean other breakfasts are typically like old fashioned oats, a small amount and then I use things like chia and hemp seed and ground flax, some coconut oil and cinnamon. spoonful of like nut butter in it, mix it all together.

Scott Benner 39:47
How many carbs do you think your average breakfast is?

Jennifer Smith, CDE 39:51
Yeah, I can absolutely tell you so for my breakfast I had this morning. I count 18 grams for it. For my typical oatmeal Well, I count 26 grams for that.

Scott Benner 40:03
Okay, do you see spikes?

Jennifer Smith, CDE 40:07
Not unless I have a bad site. Or sometimes when I know it's a couple of days before I get my site, my period, I'm more prone to potentially having more of a rise up after the oatmeal. It doesn't typically happen with the the granola and the berries. So,

Scott Benner 40:32
yeah. Do you ever get up in the morning on a Saturday and go crazy? Do you ever make a stack of pancakes or french toast or bacon or something like that?

Jennifer Smith, CDE 40:42
I I wouldn't have bacon, but I get what you mean. Yeah, we we do pancakes. But again, the pancakes that I make are tend to do much lower carb, lower glycemic pancake. And my kids don't. They don't complain about them. They eat them. So does my husband. So I'm like, Well, I'm gonna cook them the way that I cook them because they're good for me. And so clearly, they're good for them too. I mean, I usually use like an almond flour and a coconut flour. I've got a couple of good recipes that I follow. I might put some pumpkin puree in them or some of what's the lily brand like the low sugar like mini chocolate chips kind of in maple syrup. I just don't I don't even eat. I don't eat honey. real maple syrup. I figure why. And that's just my choice. You know? Do you like your maple syrup, have it but I usually use the Lecanto maple syrup, which works really nice and it doesn't affect my blood sugar. So I have to say,

Scott Benner 41:47
I don't love maple syrup either. If I'm not we use like a low carb syrup on the house. I think we use Karis most of the time.

Jennifer Smith, CDE 41:56
Yeah, that's a that's a common one. Yeah.

Scott Benner 41:58
And, but if I, I'm, I'm perfectly happy with it. Like, it doesn't bother me at all. If I'm gonna go crazy with syrup, which might happen once or twice a year, I want like, I don't know, I want something that could also be like motor oil or something like that. Like, when you're when you're eating it, you're like, This isn't even a natural flavor at all. Like I'm in a diner where we're all going to die. When was the? And even at that, it's like, wow, it's a lot. I can't really do a lot of that. And I'm saying, We haven't made a ton of adjustments to I mean, you know, I guess I'll do an episode one day about how I eat. But I grew up very badly around food. Like nobody understood food around me. And my wife and I took us years to our 20s to like even make sense of like, fire we I still joke my wife is like, I shouldn't say this here. But my wife like is like, the sheets like she's homeless. And she's happy about it. Like, like, we have, like we have 10 cents in the bank is how she eats and that's when she's happiest. But she grew up broke. And eating that way. And I don't know, it just it's what occurs to her, you know. But anyway, my question and the reason I brought that up is your kids have your palate, do you think you taught it to them? Or do you think that it was theirs all along? And you just met them there?

Jennifer Smith, CDE 43:23
That's a really as a good question, because I I don't know, I think some of it might have transitioned from what I ate while I was pregnant. Because, you know, broccoli for a really good example. Broccoli is both of my kids will always eat broccoli, they will eat it steamed, they will eat it raw, they will always eat broccoli out of any of the vegetables. And I think it's because whether this is true or not, I think it's because it was one of the few vegetables in both pregnancies in my first trimester that I could actually stomach. Okay. And I eat a lot of steamed broccoli with Dijon mustard. That's what that very well for me. Why I know that's very bizarre, but that's what worked. And as soon as they introduced it, you know, once they started doing like table foods and that kind of stuff. They had no complaints. It didn't come out of their mouth. So maybe some of it is but I think some of its learned Yeah,

Scott Benner 44:25
I don't want to make you feel sad. But Kelly was pregnant with call and she had a very her palate while she was pregnant with Cole was very clean and healthy. And Cole is it's more like a boy. You know what I mean? But with Arden Kelly a crap like a lot of like for some of it and art and eats very, very well. Like like art and art is the one who's like, well, I'll sit and eat carrots or I'll do this right. You

Jennifer Smith, CDE 44:52
know, like, do you think some of that though for Arden is relative to such an early diagnosis.

Scott Benner 44:57
But I will gently I didn't Oh, like the the person who you're talking to now is not the person who grabbed that two year old baby was like diabetes, okay? Like, I mean, we were, you know,

Jennifer Smith, CDE 45:08
I was theater carrot.

Scott Benner 45:10
We didn't go that way, like I spent two years going like why can't I figure out how to Bolus for cereal, you know, like, like, like what you see online people are just like, I didn't adjust at all. And it didn't occur to me at first. Because like I said, we didn't grow up well around food that some of these foods were better than others or whatever. I mean, I know now and excuse me, we made you know, adjustments. My first big adjustment as a parent was not buying frozen chicken nuggets. That was the that was my first lightbulb moment. I thought like if I'm gonna give these kids chicken nuggets, why the Hold on I go get some chicken and bread in the oven and give it to them. Right and, and I did that, like if it wasn't easy, because by then they knew what um, like a nugget was from McDonald's or from a frozen bag and it was cut like a dinosaur or something like that. So at first they're like, this isn't chicken. I was like, oh, god, look what I've done to you. You know what I mean? Like, like, you don't think chicken is chicken. You think whatever that crap is this chicken. Okay, so, alright, so you will have a splurge. But your sport stays more in a clean lane.

Jennifer Smith, CDE 46:20
For the most part, yes. And a splurge really, like we're talking about breakfast foods. And again, we don't we don't eat out very often. But there's this place here. It's called short stack. It is if I'm gonna get pancakes out that are not by any means. anywhere close to being low carb or low glycemic or anything at all. I mean, it's it's served with like this sweet mascarpone sort of like yumminess on the side with strawberries. They're probably the healthiest thing on this plane. But they're super they're they're like these Oat. They're oat pumpkin. Pancakes. Sweet potato pancakes. They are. They are the best pancake I have ever had. Honestly. In fact, after my my second son was born, the next morning they came in and they asked they're like, Well, what do you want? I'm like, oh, no, my husband's gone out. And he's

Scott Benner 47:21
so the guys bringing it in? Yeah.

Jennifer Smith, CDE 47:26
So, you know, splurge? Absolutely. I will.

Scott Benner 47:30
But, but but I like you telling the story because you splurge on pancakes. You're not at IHOP you're not like Yeah, right. Jenny made a face that you guys can see that said Oh god, no. So okay, so

Jennifer Smith, CDE 47:44
for people who are like I have I just Yeah, I wouldn't choose it.

Scott Benner 47:48
So So lunch today, what are you going to do?

Jennifer Smith, CDE 47:51
So lunch today is typically vegetables. I mean, I usually have some type of raw vegetables, cucumbers, bell peppers, tomatoes, carrots, and cabbage chopped up hummus. This time of the year I really like sauerkraut. Usually an apple or again some berries.

Scott Benner 48:20
What do you think? Carbs? I mean, I can try guessing.

Jennifer Smith, CDE 48:25
Yeah, my vegetables in the portion that I eat I count 10 grams for my portion of vegetables raw vegetable, they have about a cup and a half ish of raw vegetables. And the hummus I know because the labels right on the container with 11 grams of carb. And then my apple I weigh it because the apples we have are still from the orchard and we picked and so I mean the Apple could be really teeny tiny or could be like the ginormous huge. You could like softball sides, right? So I weigh it. But on on average my lunch is with the with the apple, probably somewhere between 28 and 35 grams of carb. Okay.

Scott Benner 49:12
Yeah. You don't consider yourself low carb at all right?

Jennifer Smith, CDE 49:15
I don't know. No, in fact, I'm not. I am not worried about I don't aim for a certain amount under carb amount to certainly eat. I also am not, you know, the opposite end high high carb either. I would say I'm more consistently my daily intake is probably somewhere between 80 grams, 7580 grams on the low end to maybe 110 to 120 grams on the high end. That's crazy.

Scott Benner 49:49
I mean, that's a lot more than than then I was imagining how long it's like. Yeah, sorry. That was more than I was imagining. So you got So close, I have a word written down here. As I started today, I'm like, I'm gonna get, I'm gonna see if Jenny says this word, right? You have not said it yet, but you got so close, I'm gonna go, I'll tell you what the end. Okay, I got so close, it's still might happen. So we'll say, okay, so middle of the day, your is kind of your lighter meal

Jennifer Smith, CDE 50:21
of middle of the day tends to be my lighter meal. Now that's on a week, day, weekends, especially Sundays will tend to be a little bit heavier probably on lunch. Mainly because, and I again, it's not necessarily a conscious effort, I just know from experience what I can get away with at certain times, right? So my weekday is tend to be you like lower impact type of meal mid day, because I'm most often while I have a desk treadmill, which is awesome. It's still real low pace. And otherwise, I'm just sitting or standing here. And some by mid day, even though I exercise in the morning, and still been sitting or standing around. Right and so I also I usually have a couple of hours of work to still do after my lunch. So I tend to do something that I know is going to be easier.

Scott Benner 51:22
So it's it's fair to say that you match where some people would match a meet with a wine you're matching a meal with your activity level.

Jennifer Smith, CDE 51:32
Yes, exactly. Like for Sunday's then these are usually my long run days. I go for a long run in the morning. And so the whole rest of the day I can kind of quote unquote get away with a little bit more because I've got just a much heightened much more heightened sensitive. kind of stay.

Scott Benner 51:54
Okay, all right. So what's for dinner tonight?

Jennifer Smith, CDE 51:59
Oh, you know dinner tonight. I haven't planned yet.

Scott Benner 52:02
That's dinner last night. I'll make it easier for

Jennifer Smith, CDE 52:05
ya. So dinner last night was a corn squash and like a mixed green vegetable kind of salad. I made a Caesar dressing to go on top of it. And then we had salmon.

Scott Benner 52:18
Okay. And the kids boom. Or you have young boys. Acorns their acorn squash cut in half in the oven. Little bit of olive oil, salt and pepper. That's that idea for that.

Jennifer Smith, CDE 52:29
Yeah, my boys like them. I do it with a little bit of like more savory seasoning on like a sage and kind of like a mixed season. My husband I like it that way. My boys really like it with cinnamon and a little bit of coconut oil on because it gives it a little bit of its a sweeter kind of flavor to it. So they like it that way but yeah, they they love they love the acorn squash the delicata my littlest. He really loves spaghetti squash. He thinks it's so fun that when you scrape it out that it looks like new Italy.

Scott Benner 53:04
Do you guys need any pasta?

Jennifer Smith, CDE 53:06
Yeah, we do. And the pasta that we typically eat is like the bonza type of pasta, the lentil or the chickpea type of pasta. The one that I really like, because it's the lowest impact is the Explore Asia brand. It's made either black bean or edamame a or I think they've got a green bean one. But I mean a really good like cup cup and a half cooked portion. It comes out once you kind of reduce it by the fiber amount. It's only like 10 or 11 grams of carb for a really big plate of pasta. So I will often do something like that on a weekday type of dinner where I'll give my kids the bonza Prost pasta, which got some good protein quality to it. I'll do the other one and just good marinara and a salad on the side. It's really nice complete meal.

Scott Benner 53:58
Okay, yeah, I was gonna say cuz you don't do any cream sauces, right?

Jennifer Smith, CDE 54:02
I don't do any cream sauces unless I make them myself more from like a vegan kind of approach. Like if I have a really good recipe that's got like a cashew nut, you sort of soak it in blended and puree it and make it into like a creamy kind of sauce. It's very tasty. You wouldn't couldn't imagine there's no dairy in it. But

Scott Benner 54:21
as you're talking, I'm thinking I am going to get notes where people say Jenny should write a cookbook with all of her recipes in it.

Jennifer Smith, CDE 54:28
I have been asked that. So why don't you put all the things that you eat together into this really nice cookbook and as like, if somebody could just keep notes for me? Sure.

Scott Benner 54:40
Let me ask you a question. If we're driving the Jenny families in the car, we're going to another state we're visiting people whatever we pull over on the side of the road everyone's hungry. Do you bring food with you? Or are you in a gas station going I guess I can eat this ring thing.

Jennifer Smith, CDE 54:58
I know I have to credit my Mom with this, whether it's made my life busier or not, I am definitely the parent that will pack. They pack things that I know, not only snackable depending on how long the trip is, but also if we're going to be on the road over a meal time. Because usually one I know that by the time you end up stopping someplace, you're usually over hungry. Yeah. Right. And then you're more likely going to make the Ring ding choice than something else. And so I packed I packed not only from my only my benefit in terms of driving and the sedentary nature and what that does to blood sugar. I know what the foods that I've packed do for me. And I can also we don't actually have to stop. I mean, not as much as

Scott Benner 55:55
we used to get a bathroom. That sounds like a great, that'd be fabulous. Yeah. It sounds like it would be fabulous. right until you realize that one of the people in the car was going number two while you were driving. Thank you. Maybe this isn't fabulous.

Jennifer Smith, CDE 56:09
Not a good idea.

Scott Benner 56:10
You have a couple more minutes or do you have to go? Oh, of course. Yes. Okay, so, snacks. I mean, I've we've said on here before it's funny. We kind of said when Arden was looking for different ice cream. You You pointed her towards oat milk ice cream, but she she loves now. Which is fascinating because before she tried, she didn't love real sweet stuff. Like if you know Arden she's Arden's not about like real sugary stuff. So she was like using the lenti at some point, like a brand and she's like, this is still too much. Like she's not the kind of kid who's gonna eat like Ben and Jerry's. You know, she might have a spoonful of it, but she's not going to go crazy. But when she when you told her about the oat milk ice cream, like that was a big deal for her. Oh, yeah, she loved it. So when you're snacking, this is kind of the lane you're in. I'm imagining. So I want you to just kind of throw out a few snacky things that you have around the house for yourself.

Jennifer Smith, CDE 57:07
nuts, nuts. That sound weird nuts.

Scott Benner 57:12
Nuts in your mouth. Jenny is your business.

Jennifer Smith, CDE 57:16
Yes, no, I like mix nuts. I think they're, they're great. Boiled eggs are really awesome. Some of the mug like sort of the mug cake or mug muffin kinds of recipes are pretty good. Actually found one the other day that's really super yummy. It's like a, it's like pumpkin pie in a mug without the crossed. Okay,

Scott Benner 57:38
it is brand thing or you made it yourself.

Jennifer Smith, CDE 57:41
Oh, you make it yourself. It's like pumpkin pumpkin puree, like out of a can not up not the pie stuff, the stuff without sugar added to it. And it's an egg, some baking powder, some vanilla extract, and a no sugar sweetener of your choice. Like I just use the vanilla stevia to sweeten it. A pinch of salt. And I think that's it and then you literally like mix it all up in the mug and you put it in the microwave for three minutes. It is it's so yummy. It's like it all the carb that's in there is the portion of pumpkin pie that you put in comes to eight grams of carb.

Scott Benner 58:19
All right, I'm gonna ask you to send me that when I'm gonna try that. I want to try. Okay, good for ya. Because, like, for instance, if we've just got past Halloween here, there's no bowl of candy corn in your house. Is that right?

Jennifer Smith, CDE 58:34
There's no bowl of candy corn, there's no bowl of candy. We just don't. Not from my perspective, because I I'm an adult decisionwise I can choose or not choose right. But I just don't think it's necessary to have that as a potential option. I mean, if you really want to go into also why we don't have any Halloween candy despite it not being very long ago and our kids having come home with like four buckets full of of Halloween candy. Our children got to pick five pieces that were chocolate. Not the like sugar, you know, sugar stuff. I mean, not that the chocolate doesn't have sugar but and then I paid them to give me their candy, which they were all excited. I was like these are your options. You're not eating all this candy. That's just how it is. It's going out of the house but if you willingly give us then I will pay you each this amount of money and you can use it as you like for something you want. Where did the candy go? Oh, the candy went. My husband plays soccer. So he took it to the soccer field for one of his games and he just left it there. Okay. We brought like the Rubbermaid just like plastic things and we put it in a couple of them and we left them on the tables there and they're adults, they can make a choice right

Scott Benner 1:00:00
sec. Okay, so a lot of this really is then about options in front of you. Yes, like you, there's no way for you to have a bad day, I'm making quotes and put my fingers in your house. Like you can't you couldn't get up today and just be like, I'm gonna go find some sugary candy that doesn't exist in the house. I'm gonna like, that stuff's just not there. Right? I could

Jennifer Smith, CDE 1:00:23
choose to over eat some of the things that are here. Absolutely. I mean, if I chose to eight, chose to eat, you know, eight apples in a row. Clearly that bad day

Scott Benner 1:00:34
impact. So let me ask you this question. If I picked you up, and took you to someone else's life, where today you got up in the morning, and had a bowl of cereal, and at lunch, you had a sandwich on bread, and there were potato chips with it. And it dinner? I don't know what you have like that. Could you Bolus for all that for your body? Do you think?

Jennifer Smith, CDE 1:00:55
Having enough experience? I could? Yes. Yeah. I mean, I could, I could figure it out. Obviously, just having hindsight from having stuff like that in the past. I mean, we've had, you know, family gatherings and whatnot, which I haven't obviously put all of the work into all of the food that comes to something like that. So I do have to make choices. And certainly will I indulge? Absolutely. At certain points in time? I don't make it regular though, right. It's like, what's in our house and what I choose to eat, and what I choose to kind of prepare and what not for our family is like 80 to 90% of that is its fuel, it's what should be going in to my body. And I can tell a difference in how I feel, depending on what I eat not only blood sugar wise, just in general, you know?

Scott Benner 1:01:46
I'm guessing on to the in between meals, you're not overly hungry, right? No, no. Okay, I'm not weird carved desires and stuff like that, because you haven't been eating that stuff to begin with that kind of sugary stuff that wires your brain to say, like, go get more

Jennifer Smith, CDE 1:02:02
true. I mean, at times when I do want something like chocolate again, I do more like real dark chocolate is absolutely like my favorite. So but I don't eat again, it might be here, but I'm not eating the whole entire bar or 20 pieces of it. I just don't need that. And the one little piece that I do eat might have, for me, you know, something like three or four grams of carb. I don't even have to Bolus for that. I mean, it is what it is. Somebody else may have to obviously cover and considerate, but

Scott Benner 1:02:35
sound work that way. So two more questions for you. My first one is that through your life, you haven't, I'm assuming had to worry much about your weight, like your body style stayed fairly consistent.

Jennifer Smith, CDE 1:02:47
It has, I would say that the time period that I probably gained the most, which is not odd, I'm quite sure you can guess it was in college. I mean, it just was right. My activity level change even though as we're walking around campus and playing like rec volleyball, it still was just very different. I think that this shift in your sleep schedule, and I'm sure the french fries didn't help me.

Scott Benner 1:03:14
Tries just tape them right on your thighs, don't even yourself. But I

Jennifer Smith, CDE 1:03:18
think outside of that, no. And that's certainly while I work to stay healthy. I haven't thankfully been somebody who has struggled with weight, right? And whether it's because I've just paid attention to what my body wants, and I feed it. And I do good things with what I'm feeding it. I also learned pretty early on because of because the manner of instruction that I started with when I was first diagnosed was very tied to portion. Yeah, it was this amount is this much. This is why you need it. And again, today, not a lot of portion is really taught outside of just how many grams of carbs in the portion, right?

Scott Benner 1:04:04
I can't tell you like I clearly don't eat as well as you do. But how often I see things people are eating. And I think it's like how do you eat all that? Like, I don't understand how you can like, like, physically the amount, even with liquids. One of the reasons I don't think I drink is because when I see somebody drink three or four beers and like, I couldn't drink three or four cups of water like that, like how are you doing that? You know, I'm impressed by it. Honestly, I'm like, how do you get that in? I can't do it. So yeah, so my last question to you is, obviously with what you do for a living. You're helping people who eat in all varied ways. Even though you and I don't really ever talk about it. I assume we're like minded and as much as that I just want people to know how to use the insulin for what they're eating. Like I'm not I'm I'm not here telling anybody how to eat like I know. I don't imagine that's the thing you could do for A for a stranger through a podcast one way or the other. So. So then, do you feel like, like, are you almost like a video game character with your, your understanding of diabetes like these are like, I'm imagining a spinning dial on you and I hit D and the dial pops up. And I spin it around to like high carb, low carb, vegetarian, like, and you're like, Oh, I know how to think like this. Do you think of it that way? Like, when you get a person on the phone, you don't I'm saying?

Jennifer Smith, CDE 1:05:30
Yeah, no, that's absolutely, because I think I've worked with so many different fueling plans, if you will, right. And it's great that you bring in, you know, we're not really about talking, you should always be eating this one way, the idea is really just navigating management. And that's how I approach any new person that I work with, right? You have these options, this is likely to potentially be a little bit easier if we swip swap do this versus this or a little bit more of this a little bit less of that kind of thing. But everybody has an eating style. And it's my job to help you. If that's really what you want to keep doing great, then we need to figure out how to navigate that and make sure you know your glucose is staying where you want it to stay and your insulin is well managed or your other meds are well managed. So that's, I guess that's an interesting like, spin the dial and it comes up this person wants to be vegan. So then my brain sort of Yes, absolutely. It sort of navigates into like my vegan train of thought like, what, what do I have to consider? Where are you getting your nutrients from? Are you getting enough of these vitamins and whatnot? Absolutely.

Scott Benner 1:06:39
I mean, I think that a lot of my skill comes from the fact that we mix and match so many different kinds of food styles at the same time. Like Like, that's where my that's when I see a food I'm like, well, that's a slow impacting carbon. That's a quick impact the I think that's why I'm good at Chinese food and things like that, because I don't look at it as I don't know I don't look at general, the general chicken and think Oh, general chicken, I think sauce. Deep fried breading you you're breaking it down. Yeah, in my mind. I break it down into different thoughts. So it's, I mean, in my mind, if you're eating generals chicken as an example, you're eating four different things. 3d, you're eating protein breading fat, and sugar. Like that's, that's how it seems to me. I don't think of it as chicken. I know that if you put like rice on top of it, I think okay, well, if this is white rice, it's one thing if it's fried rice, it's different. You know, like, I don't know, like, it just that just makes sense to me. But if Arden ate more like you, like say Arden just came out of the womb, like I'm gonna say the word that you didn't say, Jenny, I'm so let down. You didn't say this word. Oh, that was a quinoa.

Jennifer Smith, CDE 1:07:50
Do you want me to say quinoa? I

Scott Benner 1:07:52
was just say kimchi.

Jennifer Smith, CDE 1:07:54
Kimchi. Oh my gosh, I love kimchi. I can't show you when I commented about sauerkraut before I'm

Scott Benner 1:08:02
that's I haven't written right here. So I wrote down kimchi when we started. And when you said sauerkraut, I wrote down sauerkraut. She got so close.

Jennifer Smith, CDE 1:08:11
Oh, I'm so sorry. Yeah, we have. It's funny because we've got friends around the corner from us. That are our little boys are the same age and are in school together. And they make kimchi and it's it's so good. Like, so so good. My mom who makes sauerkraut, which is probably the reason that we've got a lot of it right now because we just

Scott Benner 1:08:32
that sounds good. I love sauerkraut. I've never had kimchi. Although I was in a store the other day, I saw a jar. And I thought if I didn't know, Jenny, it would look to me like somebody threw a handful of grass and weeds in this jar. But instead I know what.

Jennifer Smith, CDE 1:08:48
Oh, good. I'm so glad that I provided some education.

Scott Benner 1:08:50
Well, not only that, you know, I'll tell you this before I let you go. I saw someone online the other day, who said I had a banana but it was overripe. So I had to Bolus more for it. And I thought she knows that from the podcast. And she knows that from Jenny. And I was very proud of that. Like I really was I was like oh, this is wonderful. So that's super awesome. I appreciate you sharing with us with all this how you eat this is gonna go into the how we eat category.

Jennifer Smith, CDE 1:09:18
Fantastic. I'm sure there are things that I don't even know if I missed saying anything. I don't know. I

Scott Benner 1:09:23
mean, no, but I think the important thing about the conversation is it's a vibe, right like here's what I didn't hear you say I didn't hear you telling me that you eat anything deep fried. I didn't hear you very rare. Yeah right. I didn't hear you tell me that you have processed sugar. I didn't hear like you know that kind of stuff like that's the you know, I didn't hear you telling me I eat like this unless I ended up you know at the store and then all bets are off or something like that. You know you I heard you tell me how you eat when you get away from your house. I heard you told me that you don't go to a lot of restaurants. See, that's how I mean, this is how you eat. You know what I mean? Like, it doesn't fit into a category. You're not low carb, you're not flexitarian you're not, you know,

Jennifer Smith, CDE 1:10:10
I don't write i, this is like Jenny's fuel plan. follow you, right? I don't fall into a category. I mean, if we go out to eat, we've we've picked some places that both Nathan and I have decided are just, they're really good options. You know, I mean, there's a place here that it's a really good like, salad place that's got really good quality, super awesome stuff that you can that our boys even love. Like they love to make their build their own salad from the options. And so those are more the places that we will often go.

Scott Benner 1:10:47
I didn't hear a lot, a lot, a lot of white flour. Like that sounds like something you don't get.

Jennifer Smith, CDE 1:10:53
I don't know. In fact, I think the last time I had white flour was probably sourdough bread this past summer that we had when we were we had gone to see Nathan's dad and his stepmother, and she made some good homemade sourdough. And I was like, Can I have a piece of that? Yeah, that sounds no good. I'd like that. Yes, that sounds

Scott Benner 1:11:17
good. Yeah, I listen, I made chocolate chip cookies the other day that are just kind of sitting downstairs. And I realized that as a, as a younger person, if somebody would have made a batch of chocolate chip cookies, I probably would have eaten lunch every time I walked past that. And I don't feel like that anymore. And I don't know if that's because I'm older, or if it's because I don't eat as much of that to begin with anymore. And so I'm not drawn to it the way I was like, There's part of me that thinks that I didn't have a chance. I woke up on Monday morning, I ate a bowl of sugary cereal. And that drove my desire throughout the day. Nobody made a meal to send with me somewhere. So even as an at 19 or 20 year old out of, you know, out of high school and on my way to work, I'd stop it like a store and grab, by the way what I could afford, which was never quality either. You know, like so there's, and then you're sort of, I don't know, like, it's like you're trapped in a in a hurricane that at that point that you just kind of can't break out of the walls of anymore. Like this is the world like my body desires this sugar, and flour, because this is what I can afford to eat. Even if I get afford more because when I got older and we could afford more, I didn't know what to do. Right? You don't I mean, I wasn't like, oh, we have some money now. I'll go buy good things. I didn't know what good things were versus bad things. No one even thought about it that that? Yeah. So I don't know. It was interesting to hear your path through all this. Your parents or your body style ish?

Jennifer Smith, CDE 1:12:53
Um, my dad was more. He was more the exercise. person in our house. Definitely. I mean, he's the one that got me interested in biking. My mom, now older is a little issues heavier than she was growing up. But yeah, I mean, in terms of body size, I don't have tall parents. And I didn't have extremely big parents by any means.

Scott Benner 1:13:27
It was my situation where I, when I'm with my children, people don't think they're my kids. Like we were able to do the thing that you were worried about, to some degree, like we were able to take our kids and like lift them out of the swamp that we grew up in, and kind of throw them up on the shore. And we're like, I mean, they still eat things that I wish they didn't eat. And I and I know that's because we eat those things like or that they brought around the house when they were younger before we wrapped our head around completely, you know, but for the most part, I mean, on any baseball field, or softball field I've ever been on, when people come up to you and they're meeting you and they're like, is that your kid? People always like point to the I don't know how to say this. Like the fattest kid on the team know if that's your kid there. And I'm like, I'm like no, my son's that. Gizelle and centerfield. And then they're like, Oh, I know your wife slept with the mailman. I understand that Kelly said all the time, people would come up to her at a softball game and point to the catcher and say is that your daughter? And Kelly be like, No, that's my skinny girl at third base. Are you there? Yeah. And so like that, but you match like if you stood with your family you guys all look at the reason I'm bringing

Jennifer Smith, CDE 1:14:43
we would look much more visibly, I guess facially much more similar than body type like my I got the short jeans in the family. I did. I mean my brother's like six to

Scott Benner 1:14:57
I'd love to like, Yeah,

Jennifer Smith, CDE 1:14:59
I'm like, you know Five, three, I didn't get the tall jeans.

Scott Benner 1:15:03
I just think that what I'm hearing from your story is that your mother was willing to cook and do a good job of that, and your father was active. And you kind of took those two things and blended them together. And I'm gonna guess that you ended up in nutrition or health care, which I think of being a nutritionist as healthcare, because you had diabetes, right? Like you probably grew up with people taking care of you that you I mean, I hear it all the time. So

Jennifer Smith, CDE 1:15:30
I did it became an interest after after I realized what a what I thought was a really good job that my dietitian, especially diabetes educator, like, I never felt like I couldn't do something. After I was diagnosed, like I never I've never had this. Well, God, I like this has just been so horrible my whole entire life. I mean, would I give it away? If somebody was like, Here? Take this pill and you don't have to? I'd be like, Sure. Give me the pill. Tomorrow or, you know what a ring the I don't think it's like a doughnut, right?

Scott Benner 1:16:12
It's, I don't know what it is. It's chocolate with chocolate cake with like white cream and chocolate icing around the outside. Okay, there

Jennifer Smith, CDE 1:16:18
you go. Yes. I'm assuming you would take a bite.

Scott Benner 1:16:21
You'd go. Oh my God, that's insane. And then you would never eat. I'm at the point. Now, by the way, were processed foods. Tastes plasticky to me. Yeah. But when I was growing up, I didn't know the difference between them. Sure. I thought that was sweet. And now I'm like, This isn't good. You know? Or if you get if you took me to McDonald's, for example, I understand what a McDonald's cheeseburger tastes like. But I don't match that in my I haven't had a McDonald's cheeseburger in a really long time. But if I had one, like, I know what I think it tastes like right now in my head. But if you asked me what a McDonald's cheeseburger tastes like, I would tell you that it tastes like a McDonald's cheeseburger. Not like that, like a cheeseburger. Yeah. So I didn't have that. I didn't have those measurements in my head when I was younger. I thought that's what a cheeseburger was. Sure, yeah, yeah.

Jennifer Smith, CDE 1:17:10
There was always a like, I can probably count on two hands. The number of times as a kid we went to like McDonald's or Hardee's was like card theme. You know, but I don't even think that I've ever had a McDonald's cheeseburger. Because I didn't I didn't like I always chose the fish was the fillet of fish. It's called fillet

Scott Benner 1:17:31
o fish, I believe fillet o fish, Diego. I would tell you that I haven't had one in years, except once. And it was like six months ago. And Arden and I were out late. She had a bit of blood sugar. That wouldn't like it just wouldn't break. And when we finally got it to break, and she had missed dinner, and everything was gone. And it was like midnight. And I was like Arden. Like we are going Yeah. And so we sat like, like to giddy children in the dry like outside the drive thru like EDA. God, this is terrible. And it was, but it was really good. And it was terrible at the same time. And so I don't know, it was just something. All right, I appreciate you doing this with me very much. Thanks for asking. Everything you need to know about Jenny was just in the inflection and her voice when I said thanks for doing this with me. And she said of course. Thanks for asking. That's who Jenny is. She's delightful. Let's thank Jenny of course and remind you that she works at integrated diabetes.com. If you'd like to hire her, you can also want to thank Omni pod makers of the Omni pod dash and the Omni pod five and remind you to go to Omni pod.com forward slash juice box Do not delay go now. Find out if you're eligible for that free 30 day supply of the Omni pod dash. I'd also like to thank my other sponsor in pen from Medtronic diabetes and remind you to head over to Impend today.com Ford slash juice box alright everybody, that's it. I am time shot. I gotta be honest with you. I haven't felt well in weeks. And this took a lot out of me. But I'm happy happy happy that you're here with me. And I will not die I promise. Even though it is trying to kill me. First the COVID then I got rid of the COVID then bronchitis then I got rid of the bronchitis. Now, I don't even know what this is. This just seems cruel at this point. But uh, I will not be I will not be thwarted. I am a little woozy. And I'm hot. But I won't I will not be third party. Sorry. I will not be the word. I will make this podcast. It will I will not be stopped. I want to feel better so badly and get this. I'm not nearly as sick as my wife. That poor girl. She's told me Stover, you know what I mean? Like, she's beat up. It's crazy. As soon as I feel better, and I mean, as soon as I feel better, I got to start doing the setups because I need somebody to take care of these kids. And you don't I mean, it's not looking good. You guys can hear the sarcasm, right? I mean, she's really sick, but I don't think she's gonna pass. But seriously, really, really sick. If you've been ill with all this. You have my you have my compassion. All right, everybody. Here I go watch this. Thank you so much for listening. I'll be back very soon with another episode of The Juicebox Podcast. I got it when I need it.

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#453 How We Eat: Low Carb

Type 1 Diabetes, Low Carb eating

Susan has type 1 diabetes and lives a Low Carb lifestyle.

You can always listen to the Juicebox Podcast here but the cool kids use: Apple Podcasts/iOS - Spotify - Amazon Music - Google Play/Android - iHeart Radio -  Radio Public, Amazon Alexa or their favorite podcast app.

+ Click for EPISODE TRANSCRIPT

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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.

Scott Benner 0:00
Hello friends and welcome to Episode 453 of the Juicebox Podcast.

Hey, I've got a treat for you today. It's another in the how we eat episodes. So going back to Episode 373 was called how we eat vegan cat. Number 400 how we eat carnivore diet with Dr. Paul Saladino. Episode 405 was how we eat plant based Episode 439 how we eat gluten free and today how to eat low carb with Susan Susan as Type One Diabetes and a real passion for low carb eating. This episode is going to outline all of that for you, and much much more.

Please remember while you're listening that nothing you hear on the Juicebox 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.

This episode of The Juicebox Podcast is sponsored by the dexcom g6 continuous glucose monitor and you can find out more about the glucose monitor that my daughter has been wearing for the geez forever. She's 17 she started wearing it when my God let me look real quick Hold on. Okay, I'm back that's a lot of googling and searching on my own site but Arden got her first Dexcom on June Fourth 2010 which means that Today is March 15 2001 Arden has been wearing a dexcom continuous glucose monitor for 11 years. Find out more at dexcom.com/juicebox you will not be sorry. Keeping up with the theme from today I look to see that Arden's first Omni pod was delivered on February 2 2009. To our house by FedEx, I have a little thing here that says the FedEx driver just delivered Arden's first supply of Omni pods today. Arden is very excited facial begin her trial period. And then over the next 45 days, we'll make ourselves comfortable with the pump and then do a live sailing test blah, blah, blah, blah, blah. There's a lot that happened back then. February 2 2009 to march 2021. So plus 10 1922 an ardent has been working on the pod for 12 years, you can get a free, no obligation demo of the Omni pod sent directly to you now or find out if you're eligible for a free 30 day trial. like think about that you can either get like one pod to trial on to see if you like it, where you can get 30 days of the dash to actually use for free. Are you kidding me? You should check that out properly to find out if you're eligible for that 30 day trial. Or just get yourself a free no obligation demo at my Omnipod.com/juicebox there are links to all the sponsors in the show notes of your podcast player. We're at Juicebox podcast.com. When you click the links you're supporting the show.

Susan Keuter 3:39
My name is Susan Keuter, cuter than my sister.

Unknown Speaker 3:44
That's how people remember my name. Do you believe

Unknown Speaker 3:46
that? That's how she introduces herself as well?

Susan Keuter 3:48
Absolutely not. Not and she rolls her eyes and she'll hear this and she'll call me she'll say you have to stop saying that. And I live in Arizona, where it is currently 63 degrees to all you winter folks. And I I'm a rock star mom and me, me and wife and a substitute teacher and county advocate and a political badass and type one diabetic for 37 years.

Scott Benner 4:22
Wow. Okay, and we are going to talk extensively about how you eat. Yes, but before we do, I think it's possible that you and I need to make sure we understand our relationship. So here's how I here's how it would not come to a surprise you I would imagine to learn that I don't really know everybody who's on the Facebook page or listens to the podcast or anything like that. Right I do my best to pay attention. And I do start to like the you know, the people's little pictures like I start to recognize them or names or something like that.

Unknown Speaker 4:58
And then they change them right yeah, no, but You.

Scott Benner 5:00
So I know you backwards. And I'll tell you how, like, I first know you as a person who came into the Facebook group, the private one, and was just doing and is doing an amazing job of sharing how you eat with people. Okay, really. And so I'm like, I'm paint Oh, please, it's my pleasure. I'm thrilled you're doing it there. And you don't eat in. You know, you're not eating like a standard American diet, and you do a very good job of talking about it without making people feel badly about it and all this stuff. Oh, I've always been really thrilled with how you do it. And then one day, I'm looking at that little picture and I'm like, happy Damn, that looks like the lady I met in Arizona one. Right. So I am. So I like I kind of blow the picture up a little bit. And then I'm trying to remember so for people who don't go to things to speak, and I'm no like, you know, I do it a little, but I'm not. It's not like I'm out there doing it every day. Era, Arizona was a specific situation for me, because I needed to get back to be at my son's first ever college baseball game. Right. So I got I did some talking in a couple of different rooms that day. And after the last one, they told me like, you know, get down off the stage. You can stand here for a minute and collect yourself and then we're taking you to the airport. Yeah. And so I'm a little disheveled. Like, I'm not gonna lie to you. Like I'd only been in Arizona for probably 24 hours. At that point. I was already heading back to the airport to leave again. It was a long flight. And I get kind of pulled out of a room. And there you are.

Unknown Speaker 6:33
Okay, wait, but I didn't pull you out. No, no, someone

Scott Benner 6:35
else pulled me out. Okay, thank you clear Susan did not like me.

Susan Keuter 6:40
I was not trying to kidnap you or not at all.

Scott Benner 6:43
I believe Vicki was like leading me out.

Unknown Speaker 6:45
Vicki, our mutual friend,

Scott Benner 6:47
right. And Vicki has been on the show and done a terrific job on the show a couple of times. And so she's I'm just being whisked away. Like I'm just, I'm a rag doll. Like, take me wrong going get me to the airport. And we get out there. And I don't remember the conversation like word for word. And I was really beat up. I remember being told that you eat low carb, and that you might not like me. And that's really all I knew.

Susan Keuter 7:13
And and, and I would say that that is an accurate memory.

Scott Benner 7:18
Good. Good. So I like so we're clear. But now you know me differently. Do you like me now?

Susan Keuter 7:24
I'd like you better have That's excellent. Okay,

Scott Benner 7:27
great. This is gonna be fun. So you have, I would say you hold fairly closely guarded feelings about carbs and people with type one. Is that right? I do. Why don't you tell me about it?

Susan Keuter 7:44
Well, I've been diabetic since I was a freshman in college. I was diagnosed and now y'all know how old I am. Okay, so I was diagnosed, when my parents were living 1400 miles away from me. I was in a town where my college was go big red. And I sat on an exam table in a student health. And he said, You're type one diabetic. And I said, Okay, I have a math midterm in three hours, can you just like, give me a shot? Or give me the RX? And let me go? And he's like, Oh, no, no, no, no. So the next day, I had to come back and meet with like, an endocrinologist who I think was the visiting endocrinologist at student health. And he was old, white haired, and I'm sure had been practicing very successfully in my small town of for lots of years. But he looked at me and he said, there's a cure 10 years down the road. And I'm like, sweet, I can wait that long. And he said, but the cure is not going to be for everybody. He said, The cure is going to be for the healthiest, best controlled and most willing to do what it takes. And I'm like, I can do that too. I mean, I'm a Cornhusker. And I'm a freshman living alone. I can do this. Just tell me what to do. Yeah. And he said, eat lots of meat. You know, protein. And I don't even think he called the protein back then. But he said, stay away from cookies and cakes and pop, which is what we call it in Nebraska. And fruit, and grains. He said they're horrible for diabetics. And I'm like, okay, I can do that. I mean, I'll eat a pork chop and a hamburger. That's fine. I can do that. He said, No potatoes, no starches, and I'm like, Oh, wait, hang on. It's just changed.

Scott Benner 9:47
What about a big potato? What do you say? No,

Susan Keuter 9:50
no, what about a baked potato? And he said, you can have it he says because you're going to be taking insulin, he said, but it's going to be easier. If you avoid those foods.

Scott Benner 9:59
Okay? And this is

Susan Keuter 10:01
okay. And then he ended it with. And I say this today, because yesterday was the inauguration and he said, you can have cake. The day you get married, and you can have champagne. The day a woman is elected to the White House.

Scott Benner 10:19
He was trying to tell you not to drink I think,

Susan Keuter 10:21
well, maybe. But what college person drinks champagne?

Scott Benner 10:27
Yeah. And that was 37 years ago. Yes. Okay. Yes, I'm 11 for borrow one. Borrow another one. Hello. I'm doing some quick math here. 11 keeps on 678 910 oh my god dammit. Eight 910 819 84. Yes, yes. I use the pen for that. Just, I think.

Susan Keuter 10:51
Yeah, so, um, so that made sense to me. Now, I left that doctor's appointment. I mean, he also told me some horrible things. He said, You're really young. He said, and your parents live far away. He said, you probably should go home at the end of this year and just assume that you're going to stay there because college is going to be very hard. And no one's going to want to marry a diabetic. So you're not going to be married. He said you should go home, move back to Florida, and focus on taking care of your parents the rest of their lives.

Scott Benner 11:26
Wait, you said 1984 1954? Exactly. Wow.

Susan Keuter 11:31
So you was he was very old. He I mean, he was geriatric endocrinology. I understand. He was a little white haired man. And, and I was like, well, screw that man. I am the first person to take on a challenge. In any group, you ask everybody, I will raise my hand first. And I'm like, I'll prove him wrong. And he said, you're probably never gonna have kids, which is another reason no one's gonna ever want to marry you. And he said, work will be very difficult. So career choice, you're really looking at just more jobs than careers. And this is this is to an 18 year old who's sitting away from her parents in a tissue paper gown on an exam table.

Scott Benner 12:19
Yeah, horrified.

Susan Keuter 12:21
Well, and I left and I had to drive home to my dorm. And I'm like, Well, that was that was kind of a crappy way to end my day.

Unknown Speaker 12:32
Did you believe him?

Susan Keuter 12:34
For a moment I did. But then, my grandfather was type one diabetic, as was his mother. Um, so the first person I call after my parents is my grandmother who lived in Nebraska where I was going to college. My grandmother did. And I called her and I'm like, I'm, I'm type one, just like your husband wants. I never knew my grandfather. He died when my father was three. So I said, so I said, I'm type one, just like if she was distraught and hot. And I mean, all the emotions. But he, he did great things in his life. And this was a lot of years ago. He was born in 1919. And died in 1945, or 46. But he was an Olympic track athlete. He went to medical school, he was a successful ob gyn in his town. He was, you know, he, and she's like, if anybody can do it, Susan, you can.

Scott Benner 13:37
Now you're getting some better advice. At least that's excellent.

Susan Keuter 13:40
And so why my grandmother was terrified, and she felt guilty. And it was, you know, all the emotions, like I said, she gave she built on what the doctor said in the first half of our visit, which is, if you want that cure that's coming down in 10 years, because we know it's common. We just didn't know when to start the clock for the 10 years. He said, it's only going to be for the best of the best. It is He says, he talked about complications. And he's like, they are not going to waste a cure on somebody who's got complications, and I'm not editorializing here about complications and cures and all kinds of guys. That's what he told me as a teenager, right? Right. Now I understand. No, I so I raised my hand and I'm like, Listen here, dude, the line forms behind me. And I'm sitting here on the floor in my closet with my hand in the air, just so you know,

Scott Benner 14:32
in case we have to bring this up in court ever.

Susan Keuter 14:37
So, so I took that and now, two days later, I had to go to a diabetic class at a hospital in our town and I was the I was the youngest person by probably 30 years in the room and I was the most close to my normal healthy weight. And I was the only type one so That was my way of saying I was in a group of morbidly obese type two diabetics who already had gross complications, amassed.

Scott Benner 15:10
And that's where they stuck you for your learning.

Susan Keuter 15:11
And that's where they stuck me.

Scott Benner 15:12
Yeah. Because there was,

Susan Keuter 15:15
right. So they're talking about breakfast of oatmeal and orange juice and half a banana and an English muffin with margarine on it. And I'm like, Well, that doesn't sound anything like what he told me two days ago. And she says, Oh, no, you're type one. She says, I don't teach type ones. And I'm like, Oh, okay. So I kind of left, they're gone. I'm on my own. But I remembered what the doctor said. And I've remembered it for 30 some years. Now, have I always followed it? No. Because let's face it, I was a teenager in college,

Unknown Speaker 15:53
right?

Susan Keuter 15:56
But I did a lot of self experimenting. And you know, we as diabetics are a living science experiment every hour, or every day or every week. And I knew that if I just had a double hamburger and ask the lunch ladies in my in my dorm, to to leave the barn off and just give me extra pickles and extra cheese. I had a much better afternoon.

Scott Benner 16:24
And what was the insulin you use? back then? It was was it regular and empty? It was right.

Susan Keuter 16:28
It was it was regular and NPH. But I think I even started I was looking trying to look it up last night. I think it was Len Tae l e n t

Scott Benner 16:39
and no meter, right? Like no portable meter.

Susan Keuter 16:42
Oh, no. And actually, I left the doctor's office with the little cups and sticks in the tablets for your urine and everything. And then my mother flew up the next week to be with me. And that week, we got a phone call while she was there saying you can now buy a home meter. But it

Unknown Speaker 17:03
was something that you had

Susan Keuter 17:04
only tested my urine for a couple of days ago. Um, but I had a meter and it was $600. And I picked it up at the Walgreens on Oh Street. I'll never forget walking in there. Okay.

Scott Benner 17:15
So I have to tell you, yes, you were diagnosed. My best memory four or five years prior to my friend, Mike, who if you listen to the podcast, you know, passed away about a year or so ago. And as horrifying as I find what you went through, and I do based on the technology back then in the insulin back then I imagine that you are in the condition you're in today. Because that person said those things to you and I hate to prognosticate. But if somebody would have scared my friend Mike like that, I think he might be alive still.

Unknown Speaker 17:47
So yeah, right.

Susan Keuter 17:49
I would I would absolutely agree. And I and I mean, this doctor in my memory is very love hate. I mean, yeah, he talked about amputated feet and blindness, and no children and no husband and, and blackened fingers and all of that. But he also gave me the best advice

Scott Benner 18:10
that was available, then.

Unknown Speaker 18:12
That was available, then

Scott Benner 18:13
yeah, it's hard not to. If you're listening, it's hard. Maybe for you not to feel emotional about that, that the harshness of the advice, but you have to remember the timing of it. The timing of it is no no fast acting insulin, no meters that you can just check with constantly to see what your blood sugar is. this was this was somebody trying to tell you like, Look, we are going to approximate insulin in your body. And the fewer carbs you take in the easier this is going to go. Right. Gotcha. Yeah, I mean, and you are. I mean, we don't have to guess right? 37 you're probably in college. You're probably about 58 right in there. Did I do it that I hit it right on the head?

Unknown Speaker 18:52
Oh, no.

Scott Benner 18:55
Are you laughing because I picked the number that's much higher or much never mid

Unknown Speaker 18:57
50s? mid 50s. Okay, yeah.

Scott Benner 19:01
So you were in high school when you were five? I understand. I was. But no, but but my point is, you've lived a very long time. So So I guess I guess we can all understand that as a as a teenager you weren't perfect about it. But kind of skip ahead a little bit to where it became just a normal thing for you just this is how I

Susan Keuter 19:24
mean low carbon general

Scott Benner 19:25
carbon generally when would you say that you just settled into it and this was just your play?

Susan Keuter 19:30
Well, I I was very much settled into it. And I mean, we didn't call it low carb than it was back when do we were doing starches and exchanges and all that BS. We didn't call it low carb. I just knew that if I indulged on Italian night at the dining hall, I didn't sleep because I was hot and sweaty and had headache and my mouth hurt. I did better if I enjoy On ribeye night,

Scott Benner 20:02
I think it's great. I think it's great for people to hear that that was the thought process for you. It wasn't that, you know, I tested a bunch and I saw these numbers, I chased them around and all the things that people feel now when their blood sugar goes up, and they have this technology to see things, that it was just really if I eat Italian night, I'm gonna feel sick later and be sweaty and not feel good.

Susan Keuter 20:23
Right. Right. And, and I was a student in college, on top of living living by myself, which meant not you know, it had you got to get yourself up and you got to get yourself over to the dining hall and Damn it, you got to get to class. Yeah, right, whether you want to or not. And, and that's easier to do if you feel better. Right? That's easier to do if you sleep

Unknown Speaker 20:44
well, right.

Susan Keuter 20:46
And so that doesn't mean that I didn't go to the movie theaters and eat popcorn at the time. And that doesn't mean that I didn't have hotdogs at Memorial Stadium. But when I could, and when I told my doctors at the time that I was doing this, they're like, Why? Why are you doing this?

Scott Benner 21:06
Oh, man yelled at me when I was wearing a paper dress.

Susan Keuter 21:09
Exactly. But I but but it came down more to it. I'm kind of a wimp. And I'm lazy. And I don't like feeling bad. And I like it to be easier.

Scott Benner 21:23
And if this just did, listen, I have to be completely honest with you. I don't subscribe to a way of eating, you know. And I nobody in my family does either. And I don't have any trouble in the world with how people eat. This is why I've been doing these conversations. I think it's also why it's fairly unique that online on in Facebook, that you operate completely well inside of a Facebook group where people are there to learn how to use insulin, so they can eat carbs, like whatever whatever they want.

Susan Keuter 21:54
Well, I will tell you, Scott, that I'm when when I don't know when I hit 65, I'm probably going to publish a book from all the nasty messages.

Scott Benner 22:04
But But yeah, but I'm certain that people are, are initially shocked because you probably feel to them like that doctor felt to you. Although I have to be honest with you, I think I think you do a very good job of talking about I have seen other people talk about it. And if you were like them, I would have asked you not to do it. But and you're not I just I think you're a very, you're a mirror, you're like, Look, this is how I eat, here's the food, here's how I make it, these are my results. And that's to me is just a smart idea for everyone to understand. I'm not saying anybody should be I try to say this in every one of these episodes, I don't care if you don't eat chicken, or if you don't eat fish, or if you're a vegetarian, or you don't eat, none of that matters to me, I don't imagine that even if I knew the perfect way to eat, like, let's pretend for a second there was one. And it worked for everybody. I couldn't even imagine how to make everyone believe that. So it's always been my idea that however you eat, I'm just hopeful that you understand how insulin works. So you have a real chance at it.

Susan Keuter 23:07
And I think that's why I like you more than I did two years ago at that February type one summit. Because I've I've listened to more of your podcast and I've picked up on that. You You really do want the best for people using achieved through proper use of insight.

Scott Benner 23:25
Yeah, however much that means whether you use five units a day or whatever, and I

Susan Keuter 23:29
appreciate that. Thank you.

I do however, also subscribe to the fact that insulin is one of the most dangerous injectable liquids we have.

Scott Benner 23:40
Or you definitely hurt yourself with it. Yeah.

Susan Keuter 23:43
And that's what scares me. And I know we're not you know, we are supposed to hate it when people say oh, how much basil? Is your five year old using? or How much? Because you can't we need what we need. I get that and I say it all the time. Don't look at my bezels look at your basil and make sure yours are dialed in. Yeah, don't look at my Bolus. But it does it there are times that I'm taking a break at school and I refresh my Facebook page and I see somebody who's put up a picture of their PDM or they're t slim and they've got six and a half units on board and a temporary Basal right dialed in, and I get nauseous.

Scott Benner 24:22
But so I want to know why though. And if you don't know that's fine if it's just a guttural reaction. But is there something that happened or was like what put you into that mindset? Because I genuinely believe that somebody who is diagnosed today who finds the podcast comes on has the technology to see everything will probably never feel that way. But you do and I'd love to know why. Not because

Susan Keuter 24:50
it will but it just comes back to the food. Because if you don't eat if you don't eat the huge amount of carbs, right Some people are sharing that their kiddos eat when you don't need those huge doses, and that's where the danger comes in.

Scott Benner 25:09
Do you expect that that's how people eat every day?

Susan Keuter 25:14
I don't know. I mean, when? No, I mean, do they eat the the waffles in the cream cheese and the maple syrup and the orange juice? No, I don't. I mean, Lord, I was a mother for a lot of years. Well, mate, I'm still a mother, but they don't eat breakfast for my kids for lots of years. And I didn't cook like that every single day before school. Right? But you know, like the cereal. I mean, seriously, there is very little redeeming nutritional value in any bowl of cereal.

Scott Benner 25:43
Yeah, it's terrible for you. It's 100% terrible for you, right? And

Susan Keuter 25:47
people work so hard to try and figure out how to keep their kids so that they can eat it.

Scott Benner 25:55
So that's not how I see what they're doing. And let me see if I can give you my perspective. Okay, I think that in a 16 week football season, they're trying to go 14 and two, right? That's what they're shooting for. And when they beat the Texans, or some other team, that's an easy win. They don't get in line and tell anybody about it. But when they take down Tom Brady, then they throw up a picture on social media. They're like, yeah, look, what we did. We beat Brady, I beat Aaron Rodgers this week, I think they show the real big wins. And I think that the skills that they get beating Brady, are then put into play in the weeks when they play the Texans. So if you can crush a waffle, and not cause any kind of a spike, imagine how well they're doing on the days when they're having, you know, a BLT, I have a BLT and a little bit of a salad or, you know, avocado toast or something like that these things, then are no trouble for them at all. They just show up, put their pads on and run these things over with no trouble. So I mean, I don't bother sharing when I you know, keep a line flat, that's 20 carbs in a meal. Because that's just, that's just easy at this point. Right? You know what I mean? Like, that's how I see now. And I want to expound and say,

Susan Keuter 27:17
Well, wait, wait, I want to interrupt you. I'm sorry. Don't be sorry.

So you said a meal with 20 grams of carbs. And you kept a straight line, or a level. And I hate that I hate it when we talk about flat lines. Because seriously, that's death to me. But so what if you ate that way all the time? And And what if I could share with you my amazing waffle recipe that fits into that category?

Scott Benner 27:46
No, I think that for anybody who wants to do that, that's terrific. What I'm saying is I go back to I don't know that I could impact everyone in the world to do that. And it's my expectation that more often than not, even though it's completely unredeemed calories, and I agree with you, a box cereal is what some people are going to eat. And if someone if someone doesn't teach them how to use insulin for that cereal, they're still going to eat the cereal. And then they're going to struggle with their health. in in in multipliers of ways. My idea is, I can't teach everybody how to eat. I can't, but I can share what I found that works for managing those things. If those are things are what you choose to eat, I think the problem becomes is that from, from our perspective, similar to yours, and I don't think you but from my perspective, similar viewers, it's easy to see like, oh, that guy, he's pushing eating poorly. Or he he wants you to use a ton of insulin. I don't, I don't none of that matters to me. I don't care what you eat. I'm just saying I'm just saying everyone's gonna eat a different way. They at least deserve to understand how the insulin works.

Susan Keuter 28:55
And and I would say that the education you do, teaching about basil testing is vital when the capital V for diabetic success and diabetic control, even though I don't like that phrase either control. It's vital. So you teach about that. And you teach about Pre-Bolus seen and you teach about extended Bolus and I think and it is important because Lord knows that the medical culture, endocrinology, diabetic dieticians, diabetologists, whatever the heck that is. They are lacking grossly.

Scott Benner 29:43
I believe that the general the general teaching is begins with an idea of these people don't have a working pancreas, their blood sugars are just going to spike. And then then it becomes the idea of like, Well, you know, we just don't want to go to Hi are we don't want to stay high too long. To me, it seems like showing up at the game and saying, oh, we're definitely going to lose. And I don't think that you have to have type one diabetes, eat carbs, and have poor health outcomes. Lately, you know what I mean. And it's not to say that I don't disagree with anything that you're saying, I think it's completely obvious that if you eat fewer carbs, managing Type One Diabetes is incredibly easier. Like it just it just is there's there's there can be no way around that I've never tried to make the point that it wasn't. Right. But But and to hold two things up at the same time that are now two years apart from each other. If I come in there and try to have this more thoughtful conversation, when I'm going to show up and speak at a jdrf event, for example, there are 500 people there who I'm not going to get the message to that. There is a way to put insulin in the way of carbs and create less spikes and fewer lows. Yes. So if you don't want

Susan Keuter 30:58
to turn off a lot of people, especially the mamas who are sitting there,

Scott Benner 31:02
yeah, because they don't want their kids lives to change. And and that's even reasonable. So so it's a weird thing, because I have to come in like a ninja, say enough, that makes you believe that there's a way to use insulin correctly. And enough to make you believe that there's information out there, whether it's my information or someone else's that you can go find that might lead you down this path. And I have to get out and be reasonable. And if I start with, don't get me wrong, if you eat absolutely no carbs, this will be easier. Not only will it maybe turn some people off, but maybe it'll just give them the idea that well then that's not possible. And while I think you live very happily eating the way you eat, there are some people eat that way and are tortured by it. And so I just want people to have options, that's all.

Susan Keuter 31:45
No, and options are good. And and do I occasionally make a decision that goes against my normal day to day life? Absolutely.

Scott Benner 31:57
What's absolutely that's this isn't

Susan Keuter 32:00
one of very few and far between. But what is it? Like? What

Scott Benner 32:03
is the thing that just makes you all screw it? I mean,

Susan Keuter 32:06
most recently, it was a margarita out at a restaurant.

Unknown Speaker 32:10
Yeah, that sounds right.

Susan Keuter 32:13
And it was just it was like, you know what I said? I said, I'm not supposed to say, I'm not supposed to drop an F bomb. My husband said that before I walked into the closet, don't drop an F bomb. I can said to heck with it. I said I'm having a margarita. Right. And I was probably halfway through. And dex was going off. And I'm like, this is not going to end well. And he's like we're leaving. Because cuz I know how this goes. He says then you just beat yourself up the whole night. And our whole evening out is ruined. And and he says so let's just go just put the Margarita down and let's go home.

Scott Benner 32:46
But if I was with you while you were having dinner, I think I could have Bolus for the Margarita.

Susan Keuter 32:51
And and, and I did I mean, I tried to Yeah. The problem is, is that and I don't see it as a problem. It the problem with people that say and I talked to them all the time. Well, we eat really low carb on the weekend. But then once we get back to school, he he you know Katie bar the door. And that's hard.

Unknown Speaker 33:15
Much harder, well, around,

Scott Benner 33:18
you're so so much different. So what because because your settings are so much different. If you're eating low carb for a number of days, you're Basal you lower your ratios for meals or lower, then all of a sudden you shift back you don't see it coming, you're not ready with the settings then everything jumps up on you.

Susan Keuter 33:32
Right. And so even though I ordered what my restaurant where we were in what's called the skinny carb, I mean a skinny Margarita. I you know, I looked it up online and I bolused and I waited until it came and blah, blah, blah. It I still was just off the charts.

Scott Benner 33:48
Yeah. My chart. Can you Yeah, I was gonna say can you give perspective for that? How many carbs were in it? And where did your blood sugar get through? That was a lie.

Susan Keuter 33:55
I Bolus for 32 carbs. And I my alarm start going off at 120 I mean, I was watching it. So I knew it was going up but but I was I was diagonal arrow up at 120. And I think I topped out at 160 I had a temporary Bolus I was I was walking I you know doing everything I could to get it down and I got it turned around real quickly. Yeah. Um, but but I don't feel good. It's and that's the other thing is I I'm very sensitive because I'm so keyed into my range.

Unknown Speaker 34:32
Sure. I'm,

Susan Keuter 34:35
literally if I wake up in the middle of the night, and I feel hot. I know it's because my blood sugar's over 110

Scott Benner 34:42
No, no, I believe that I have to be honest. I mean, for me, 145 is the top of where I would want Arden to be after a meal. And I'm not one of those people who tries to keep an incredibly flatline I just think that you know I want to CGM. I've seen the natural kind of Rise and Fall of my own blood sugar and I Over 145 is where I start thinking like I messed this up somehow. And Right, right, and I tried to bring it back in what I'm saying is using the Margarita as an example, your basal rates are set up for a person who eats low carb, and then you tried to just Bolus for something that was liquid sugar.

Susan Keuter 35:18
Absolutely. No it was on like I said, I'm it was a it was a bad day.

Scott Benner 35:22
But but had you an hour before that jacked your Basal up a little bit and been like, okay, Mama gonna live like this now for a little while, then I think your Bolus works better and you don't get into the 160s is my point.

Susan Keuter 35:32
Yes. And probably but I mean, it was this was the spur of the moment decision, of course, of course. And so and i basil test about every other month, where I fast from dinner on Monday to breakfast on Wednesday. Okay, and so I turn off basil IQ, and I let it ride. Just so I show my basil for how I eat and how I live and my activity level and my job and all of that I my bezels are set perfectly for me.

Scott Benner 36:03
Can I ask a question? Is there anything about the podcast that's valuable to you in a low carb life? Like, have you are you employing anything in your life that you've gotten from me or this podcast?

Susan Keuter 36:14
I love listening to people's stories. I don't I use the T sun. And I only use basil IQ. I don't use the control IQ. I'm only two and a half years into my Dexcom. So I mean, I don't I don't need tips on my pumps, or Dexcom or anything like that. I love the connection to people because I love hearing stories because we all have different stories me to

Scott Benner 36:46
know I'm glad I really am. And and I hope that I'm sure I haven't so far, but because we're halfway through, I'm just gonna say it out loud. I hope you I hope you just remain happy. I hope everybody's happy. Like I'm not over here thinking like, Oh, I'd like to dangle a pizza under this person. So like, I don't think that way. I'm just

Susan Keuter 37:03
and the thing is, is you could like seriously if that I I'm not one of those people that because this is how I eat. I can't have Doritos in the house. Right? And I can't order I mean, my husband when we order pizza we order from a place that has a keto crust, and I order that one and he orders the double pepperoni, New York style. And that's how it goes. Yeah.

Scott Benner 37:25
Oh, it

Susan Keuter 37:26
doesn't bother. I mean, I I make sugar cookies every Christmas for dozens and dozens of people. And I don't have one. I can do that. I realize that not everybody can.

Scott Benner 37:38
Yeah, no. I mean, I get 100%. Right. People's level of resolve around food. Yeah, yeah. And how much of it? Do you I would characterize this as probably being true, but you have so I would imagine little sugar in your system, that you're not getting hit with that, that kind of more and more drug related like the like they What do they say like, more addictive than some drugs? Right. And so, and I I've had that happen as well. And by the way, I'm a proponent of every once in a while just going I'm not going to eat for a day or so. And just you know, just stopping for a while. You know, I made handmade pizza this week. Yeah. And I knew like and they're just little like you know 230 gram balls of dough and it's it's cold fermented and made out of, you know, better flour digests very easily. I watched it not really impact anybody's blood sugar too terribly at all was terrific. But at the same time, I think Bob and I make pizza eat pizza, have some leftover pizza and then probably on the third day Scott's probably not going to eat on the third day, you know, like, or I'll be five pounds heavier when I wake up the following week, so I just I

Susan Keuter 38:50
do I'm a big proponent of of fasting. Intermittent fasting overnight fasting basil testing fasting. I know you can't do it with kiddos. I totally understand that. But there's there's I personally believe that being in a fasted state is it has some definite benefits. Yeah. Energy burst. I can. I'm like the Energizer, Energizer Bunny, because you're running on on ketones. And that's a good thing.

Scott Benner 39:19
Right now I take you know, as a person who doesn't have diabetes, I take very seriously the idea that a number of generations back and not that long ago, people didn't get to eat every few hours. Every day. Yeah, exactly. They stayed alive just fine. So yeah, I believe in that as well. Can I ask about um, before I really dig into how you like what you cook and how you doing everything, which I'm going to add in a second. hormones, periods when you're low carb. Is that still difficult?

Susan Keuter 39:50
I will tell you that. I was diagnosed freshman year in college. I have been menstruating since high school. I have never noticed a change to my insulin needs. My blood sugar's because of my hormones.

Scott Benner 40:11
Okay, but you've only you've only had a

Susan Keuter 40:14
I only have worn a CGM for two and a half years right now I wasn't a 12 to 15 finger pokes a day for years and years and years. But I really never noticed that.

Scott Benner 40:29
How were your a onesies during that time? Would you mind share? Back in the day kids, they call that a cliffhanger. But unlike when I was a child, and you had to wait all summer, to see who shot Jr. I'm going to get back to Susan in just a couple of moments. All right, like this is simple. You go to my Omni pod.com forward slash juice box, you have a couple of options when you get there. One is super simple, you get yourself a free, no obligation demo pod sent to the house. This is an insulin pump from Omni pod that is not functioning but you get to wear it, you get to sleep in it, and shower with it and do whatever else you're going to do with it. To see what it would be like to wear an omni pod. From there you can make a decision about trying more is one option you have there at my omnipod.com forward slash juicebox. Another would be to find out if you're eligible for a free 30 day trial of the Omni pod dash. What I know what you're saying? I could use it for 30 days for free with insulin it you might be able to you could be eligible, go find out my omnipod.com forward slash juice box. Now why would you do this tubeless. There's no tubing within the pod think of an insulin pump in your head. You think of this controller that's attached to a bunch of tubing that gets stuck to an infusion set. And then you've got to connect the controller to like your belt. I mean, if even wear a belt I saw I've seen some ladies have to clip it on their bras. They're hiding everywhere. But if you get a shower with a tube, it's on top. I mean people take showers every day, right? Well, you have to disconnect your tube insulin pump from your insulin, but not with the Omni pod that on the pod gets right in the shower with you. Like a little shower buddy. The matter of fact I don't know why they don't call it shower, buddy. I mean, I guess cuz Some people think beds, or so that's probably bad marketing on the pods better. Anyway, my on the pod.com forward slash juice box, check out the possibilities. See if you want that free, no obligation demo sent to your house, maybe you're gonna get that 30 day free trial period of the Omni pod dash. The possibilities are limitless. Go find out my Omni pod.com forward slash a juice box. Now you're gonna want to dexcom continuous glucose monitor to you just do I know you're sitting there thinking like I don't want to be a robot. I don't want my Alright, I here. But try it dexcom.com forward slash juice box. Why do I say this? Not because I want stuff hanging off you. But because the data that comes back from the Dexcom g six continuous glucose monitor is unparalleled. Because the safety that the alarms affords you is amazing. And because you can share your data or your child's data with up to 10 followers, if you want to imagine that a spouse, a school nurse, a well meaning person at the Public Library, whoever you want to give your data to you can they can maybe I don't know I've heard people on the show say oh my father has it in case I get too low. It gives me a call if I don't answer, blah, blah, blah. Like there's a million different ways. But this data is crazy exciting. Because you get to see how your blood sugars react to insulin to carbs to stress to life, and then make adjustments that benefit you dexcom.com forward slash juicebox go get go get it just are you arguing with yourself right now? You're in your head like I think I'm right. I think the guy on the podcast has talked me into it, but I don't just try. It's amazing. It is life changing. Get your Dexcom get your on the pod and then get back to Susan. No, wait. You don't have to pause it. Just do it after the show. I guess. There's links in the show notes. There's links at Juicebox Podcast comm when you click on my links, you're supporting the show you're helping to keep it free. I appreciate it. If you do just that.

Susan Keuter 44:37
My first agency that I knowingly took was in 1990 when I got married and moved to Arizona and went to the Mayo Clinic for the first time in my agency was 6.2. Well, that's very, very first time and they ran it again because the endocrinologist who was the head of indicado ology at the time said, Oh, that That can't be right. And then two appointments later I asked him if I could ever get pregnant. I said, because I've always been told I couldn't get pregnant. He's like, Oh, you can definitely get pregnant. And he said, but I'm going to want your agency lower. And I said, Okay, what number and he said, 5.5.

Unknown Speaker 45:23
And I'm like, Okay,

Scott Benner 45:24
well, so what did you do there? You use more insulin, or you ate fewer carbs?

Susan Keuter 45:30
I probably Yeah. Just, I mean, I that was the same year I started using human log.

Scott Benner 45:36
I was gonna say, when does the when does the fast tracking insulin common?

Susan Keuter 45:39
Yeah. So 1990 brand new doctor, big old fancy Mayo Clinic, new husband, new puppy, new state. And I'm like, hey, let's try a new insulin. And so that was probably my biggest experience into kind of unbridled carbohydrate intake. Because what did they preach? All the insulin work so fast, you can eat anything. It's going to take it, it's going to, you know, whip it into submission. And I'm like, okay, but wait, you also want my agency lower. Right? You just gave me this faster acting insulin.

Scott Benner 46:22
So it was kind of confusing, and a perspective issue too, because every medical person you talk to every one of their experiences has been with regular and mph, and they were like, this stuff is magical. This is jet fuel compared to that, not compared to how quickly carbs hit you.

Susan Keuter 46:36
Right. Right. So, um, so I, I, that was probably 19/91 couple years of marriage was probably my biggest excursion into standard American diet. Okay. And I'm sure my I'm sure my agency got above seven.

Unknown Speaker 47:00
You I'm sure it did.

Scott Benner 47:01
We were thinking the National Guideline back then. I don't even know what it was. But if it was in the eights, I wouldn't be surprised. Yeah, right. Um, it's only seven now. Right? or seven? What? I think the ADA just moved it again. I was surprised at how high

Susan Keuter 47:14
yesterday to under seven for children. And that's the first time they've done that. Yeah, yeah.

Scott Benner 47:20
And I stood up and clapped. Yeah, that's great. People don't realize it's funny when I, when I'm telling people about the T one D exchange, I'm like, you know, they got you know, guidelines lowered for bah, bah, bah, I know people here that don't think that's a big deal. But it is a big deal. Because those guidelines are what the doctors take to learn how to think. As crazy as that sounds like they're like, Oh, I'm supposed to be telling them this now. And then they do. I wish everyone

Susan Keuter 47:45
and my and my doctor rolls my eyes. And I know that she has she's type one herself. And she has to cover her own ass in her medical notes, and my chart. And so sometimes the message I get from her face to face is different than the message that's in an email or written down in my chart. And I get that. It bothers me that an organization that takes money from a lot of insulin makers is setting the standard setting the guidelines, setting the rules, so to speak.

Scott Benner 48:22
You know what, though? You would think if they wanted you to use more insulin, they tell you to keep hearing.

Unknown Speaker 48:26
Like, well, but they they've so weird, conglomeration,

Scott Benner 48:31
I'm not I'm not disagreeing with you. Yeah. I, I have definitely been in situations where the words coming out of someone's mouth. weren't the words being written down on the piece of paper at the

Susan Keuter 48:41
same? Oh, yes. Oh, yes. And I and yeah, that was the one drawback to tell them it is. I'm like if these are being recorded, she's obviously saying she's pointing her finger at me and chastising me. And I'm going What happened?

Scott Benner 48:56
Susan, this is far too low. And she's writing looking up at you and mouthing,

Susan Keuter 49:01
exactly. Anything. And of course, to all of my friends. I say she's just jealous.

Scott Benner 49:08
So, um, let me let me you have always come off to me as a reasonable person. And very reasonable.

Susan Keuter 49:15
Don't ask my children. But yes,

Scott Benner 49:16
I want to be sure to them. You're a lunatic. But that's not what I'm saying. If I could magic wand, and make you in college today, and you were sitting at a table, not with a guy who told you, hey, you're only a baby machine and your baby machines busted. So you're no good. If that wasn't your world, if you came in today, and you met a doctor, and that doctor said to you, Hey, I'm gonna put a glucose monitor on him and give some insulin it works pretty quickly. What I need you to do is use your insulin in a way where you know the actually the insulin impacts the carbs as they're trying to impact your blood sugar. If you do that, I think you can keep your agency in the fives, neat, whatever you want. You think you'd be a different person 37 years from now.

Susan Keuter 50:01
Um, I, the problem is, is that it's not that cut and dry. Okay? Why? Because we know that it's not just carbs and insulin. We know that it's not. If I can just look at a label of chips ahoy and see that two cookies is 28 grams and inject three and a half units and be fine. It would it would work. But it depends, or breakfast did I have? What's my stress level today? What's the weather outside? How did I sleep last night? How much insulin do I already have on board? How much longer? Is it going to be till I eat next time? Do I have a headache? Is my husband irritating me? Do I have to go to work tonight?

There's so many variables. Right, right.

And so it is not just a one plus two equals 300%. It's all those subscripts and superscripts. And powers and integers that I don't understand. Let me ask is that that goes into the equation?

Scott Benner 51:06
Of course no, 1,000,000%? It does? Have you listened through the pro tip series all of them?

Susan Keuter 51:12
At least not all of them? No.

Scott Benner 51:14
Because I would say that to the best of my ability. I have covered all of that. And I realized that everyone's brains not going to work the way mine does. And me just saying to people you have to stay flexible, might end up meaning something different to them. That does to me. But But Susan, if I could show you the correspondence that comes to me privately, I think you would agree that a majority of the people who want to understand how to do it and try to find a way to stay fluid through all those variables, those people do end up figuring it out.

Susan Keuter 51:51
And that makes me so

Unknown Speaker 51:53
happy too.

Susan Keuter 51:54
It truly does. Because ultimately, I don't care how your daughter eats. I don't care how all those people that comment on my fat head dough cinnamon rolls, pictures, I don't care

Unknown Speaker 52:07
how they look really good.

Susan Keuter 52:08
But if they are, but if they want to try something, and if they subscribe, and I say this a lot and I say it half jokingly and my daughter rolls her eyes loudly at me when I say I'm grumpy. I'm old, and I'm lazy.

Scott Benner 52:23
Well listen, I understand you that this podcast exists because of my laziness. And the thing that you just said, because I can't just look at two cookies and say it says 28 put in 28 that's definitely going to work. I just stopped counting carbs altogether. I just started thinking to myself, two of these cookies is going to impact you know, three units. And I stopped thinking about the carbs. And I started thinking about impacts and learning, you know, from repetition and practice and stuff like that. I honestly believe that's the only sane way to get through a life where you have type one and you're giving insulin for carbohydrates. Because if you try to stick to the math of it, it's gonna occurs. Tell your husband I did it's gonna be every time. Yeah,

Susan Keuter 53:07
yeah. Thank you. Thank you. Okay, see, now you open the floodgates there, it's on.

Scott Benner 53:10
I'll just, I'll just edit it out. That's fine. Although I let me say sidebar. I got a note yesterday from a woman who was very concerned that I joked about cursing with a young kid that I was interviewing and I had to, I had to email her back and say, I just need you to know that the boy, I talked to him afterwards, and I made sure you understood. Plus, his parents are very happy with how it went so or, but she was reaching out the defendant. And so I thought that was really lovely.

Susan Keuter 53:36
Um, it was lovely. And very few things are underrated more than a well placed f bomb. I've always told my children that. But no, it's if carb counting was an exact science. It would be great. Yeah. My son in law has a disease called PKU. Okay.

Unknown Speaker 54:03
I don't know if you know what that means.

Scott Benner 54:04
I will was I'm googling and you're talking.

Susan Keuter 54:06
But it means it's it's what our newborn babies their heel prick with the little round bandaid on their heel in the delivery room is so with that blood tests tests. And he cannot eat naturally occurring protein of any kind.

Unknown Speaker 54:20
Okay. Well, I

Susan Keuter 54:21
mean, I mean, he's allowed to limit a hard limit, like, you know, 10 grams of protein a day or as he aged, it got different or you know, whatever.

Unknown Speaker 54:33
And

Susan Keuter 54:35
the repercussions of that disease can be immense.

Scott Benner 54:41
I'm seeing that. Oh, yeah.

Susan Keuter 54:42
And, and so when when I'm with my kids in Nebraska, my daughter and son in law in David and I make a great pair because he eats all the carbs and I had all the protein and we're just great. Like, jack sprat could eat no fat His wife could eat no lean. But um, he has a new drug that is just been approved. And now all of a sudden, he's being allowed to eat protein naturally occurring. I mean chicken and beef, and now is his formula. And there are times that I look at and, and he grew up in a household. He had siblings, and parents and grandparents and cousins and friends. And they all ate chicken and steak and hotdogs and cheese and butter and eggs. He couldn't. He survived. He's just fine. He's a very well adjusted healthy, adult male, right? And the reason the reason I like bringing that up is because people are so quick, so quick to say, I can eat anything I want. Of course you can. Of course you can. If your mouth opens, you can eat anything, you damn well, please.

Scott Benner 56:03
And that feeling of like, I want to be normal. I want my kid to have a normal experience. Right?

Susan Keuter 56:07
But But who's defining normal and see, that's where I get it. I just, oh, it's a good thing that Facebook does not have like live feeds, because I read these things. And it's like, kid first diabetes second. Well, but here's the problem. Diabetes does come first.

Scott Benner 56:29
It's tough thing to ignore. That's for certain, but I would say that the person that's defining normal, is them. And then I would say that going from there using social media, I think. So I've, you know, I've been at this quite some time. And I can tell you that one thing that I know for certain is that, like a snake shedding its skin, the people on social media around type one diabetes, or a lot of things are there not long lived in the space, and you mostly catch newer diagnosed people are struggling people, right, that those end up being the people. So I need help, right? want help? I don't know what's going on. And so the messaging or the questions that you hear from them are very repetitive, and they're very specific to that time of diagnosis. So I've tried to imagine what happens to them when they leave. So imagine you show up online and you're like, Listen, you don't know anything about nutrition and you're eating a bowl Lucky Charms every morning for your whole life, right? It's just how it's always been. My blood sugar is going to 400 staying there for six hours, blah, blah, blah. Imagine if they were were met them by a person who said if you stop eating Lucky Charms, it'll be okay. Well, they're like, I don't know what else to eat. This is what I eat. I To me, it's akin to, you know, when Katrina came, and they gave people a heads up and they said, Look, get out of here, you're gonna die in a flood. And some people didn't leave, they did not leave because they didn't want to die in a flood, they didn't leave because they're, they've been living in a place where generationally, they didn't have an opportunity to own a car, maybe or something like that. They just couldn't leave or couldn't imagine leaving or whatever. So if you just give people the stop eating cereal, that I imagine won't work for most people. And those people will disappear, they won't get good information, and they'll eat the cereal the rest of their lives and have a one season attends, and no developed eating disorders and complications. And they'll be a written off statistic. Whereas I've come to look at the space as a place where you get you get an opportunity, in a very short time to put people into a different path. And then what they do with it after that I don't feel responsible towards nor do I think

Susan Keuter 58:49
I would agree with that. Yeah. And so that's why I say thank you for not kicking me off the Facebook group.

Scott Benner 58:55
No, that's why I like you there. See, I'm confused by people. Listen, I'm confused why people feel like they need to argue I don't understand tribalism. I'm not good at I'm on this team. And you're on that team. I don't understand why people even think that way. I don't care why they do. What I when I see you what I see is a person who eats low carb has had diabetes for a very long time has been very successful with it, and is willing to share it with other people. And if if, and that to me is terrific. And yeah,

Susan Keuter 59:28
that's, that's really that's my motivation. It's an Oh, I get the Oh, I mean, I don't even talk about ranges and an A onesies anymore because you're bragging you're just bragging you're just showing off. That's impossible. That's that's not natural. That's not normal, like okay, well, it is normal and it is natural, and

Scott Benner 59:48
I think it's easier. Um, you've been talking to people who are newly diagnosed and have bumped into other people who are newly diagnosed who are saying reactionary things because of the emotion No state that they're in in the moment. And I think it's happened to you so many times, that it just feels like that's how it is. what I'm telling you is imagine those people, nine months from now, when they've learned to Bolus for Lucky Charms, and heard the message that maybe Lucky Charms isn't good for them. Yes, you don't I mean, and I don't I'm not trust me, I'm not on you in any way. I think what you do is really great. And you're on hearing, I tried to make the point the other day, a person thought I didn't respect their opinion. I was like, why you wouldn't be on the podcast? If I didn't? What do you think I just have to have people on here? I was like, I've got I've got choices. You know, it's, I think that what you're doing inside of my facebook group is one of the most aspirational things I've seen happen online around diabetes in a really long time. We literally have the Hatfields and McCoys sleeping in the same bed. And not only are they having sex, but they're happy. And yeah, yeah. And I think that's amazing. I wish there'd be a pescatarian that would come in and start talking about how they I don't even know what that means. Is that a religion? Or somebody that doesn't?

Unknown Speaker 1:01:03
I don't know. I think it's a it's a faith. Yeah, I think

Scott Benner 1:01:10
it's hilarious. I just think that that's an uncommon thing. And I also believe that that Facebook group is working like that, because people are coming through the podcast, with a level of understanding already. So they're not. They they're all kind of similarly focused. And so they get along a little bit. I mean, try to imagine I don't, I want to be genuine. And I tell you that I don't poke around other people's Facebook pages. I don't listen to other people's podcasts. I don't know what other people are doing. But I can imagine that if there was a very popular, low carb Facebook page, and I just showed up one day and said, if you don't mind, I'm going to very politely talk about how you can use insulin and eat higher carb foods here, that I would be immediately ushered out the door.

Susan Keuter 1:02:01
Well, it would depend fate, Facebook page, or Facebook group, or things if you came to my Facebook page and said that I would be like, Yeah, well, it's not always a good decision to have boatloads of insulin on board. If you were in a group where there could be a conversation, like we do in your juice box group, right? I'd let you talk. I'd let you talk in mind. But I don't have a group I have a page. I just don't think most people what

Scott Benner 1:02:25
I think and take it away from food or diabetes for a second. I think if I showed up on a on a Mopar place where they were talking about dodge motors, and I just you're constantly talking about how great I thought Ford motors were, I think they'd be like, that's not the place for this get out. I did it that way,

Susan Keuter 1:02:42
you can also understand, I've been doing this a lot of years. A lot of years. I mean, I even though I was a teenager, like I seriously don't have, I have a hard time remembering what it was like to not be checking blood sugar or thinking about what was coming food wise, or activity wise, even though I was a teenager, but I have been doing it for a long time. And I'm good at it. And I'm not ashamed to say that I'm good at it. I have zero complications. I have normal aylan C's I have normal eyesight. I've you know all my fingers and toes. I'm pretty dang healthy. I crushed cancer two years ago, my endo said I'm going to make all of my breast cancer diabetic patients eat low carb, because you did amazingly well.

Scott Benner 1:03:33
That's cool.

Susan Keuter 1:03:35
I did all that. I do it well. But ultimately, ultimately, what I want is everybody, especially our youngest members of this damn exclusive club, to have normal blood sugars. That's what I want. So if people have figured out a way, using your tips, using your advice, adjusting, testing, all that kind of stuff, ultimately, that's what I want. period because that means health, right? That means health. And when that cure comes in 10 years, and the people that made the cure are standing around the corner, handed it out, and they're gonna want the healthiest and the most adaptable to a new routine, etc, etc. The line frickin stand starts behind me. But I do believe with every fiber of my six foot tall height, that

Unknown Speaker 1:04:43
eating lower carb

Susan Keuter 1:04:46
is just easier. I can say better. I believe it's easier. And that's why I do it.

Scott Benner 1:04:53
Now I don't see how it wouldn't be you're eating fewer carbs. You're using less insulin. When you use less insulin. You have fewer lows and more stability. small

Susan Keuter 1:05:00
numbers. Yeah, I mean, there's bigger room for mistake. I mean,

Scott Benner 1:05:08
yeah, you know, you and I are saying the exact same thing. And we have slightly different words in one of our sentences, you're saying, This is easier if you eat fewer carbs, I'm saying, This is easier if you figure out how to balance the impact of the insulin with the action of the food, or the actually, the insulin with the impact of the food is really all on. It's the same thing. And, and taking diabetes out of it for a second. Listen, you'll be leaner. And if leaner is healthier, you will be leaner if you eat fewer carbs. And if you and if you eat. If Listen, if you take processed food out of your diet, it's better for you. Like these are things we can't argue about. Like they're it's not, it's not arguable that red dye number something and a bunch of words you can't pronounce are better if you don't eat them like that. Right? That's just reasonable. But I'm also telling you that I understand people are going to eat those things. And I don't want them to have a high blood sugar after they do. Yeah, yeah. So I pick the

Susan Keuter 1:06:10
the end game is the same,

Scott Benner 1:06:13
right? It's just that this is the thing I'm good at talking about around diabetes, just as you're you're very well suited to talk about your thing. I mean, if there's another way to do something, I'm not saying there isn't. I'm just saying I don't know how to talk about it. And where we kind of run into trouble sometimes is once you reach scope, like when you actually are reaching people, there can be a feeling of I have to keep these people here. These are my numbers. These are my clicks. They're my likes, they're my downloads. I don't think that way, if someone listens to this episode and goes home and eat low carb, I want to listen that damn podcast anymore. Good. Good on, like, I think that's terrific for them. But okay,

Susan Keuter 1:06:54
you don't have to know how to dose for protein. You, buddy, listen,

Scott Benner 1:06:57
I think God would help you. Yeah, I think the podcast would help you otherwise. So I'm just saying if they should come to that, like if somebody right now is having a moment where they're like I'm getting out of here. This is terrific. I would not think of that as a loss listener. I would think that I think of that as one more person who I can sleep well at night thinking is going to live well. Right, right. And so I do think there are places, you know, on Facebook that prize their numbers, and they don't want you learning something that might take you out of their space. And I met that Yeah, and I just don't feel that way. I think whatever works for you works for you. There's, you know, it's funny, there's a it's funny in that on the Facebook page, you subscribe to a tone that I'm very comfortable with you having access to the people who I've collected together. I hope that makes sense. But that's not the tone that you hit me with an heiress.

Susan Keuter 1:07:54
You know, right. Because it was because I knew I knew you. You were flitting around the room am amped up on caffeine. I assumed passing out your little magnets that said Be bold with insulin. And I was sitting there going, Are you shitting me? Like, that's his slogan?

Scott Benner 1:08:15
I didn't make it up. The people listening did I

Unknown Speaker 1:08:17
understand?

Susan Keuter 1:08:19
But and I'm like, being bold with insulin. It is a frickin dangerous liquid.

Unknown Speaker 1:08:25
I know.

Unknown Speaker 1:08:26
You can't take out once you put in.

Scott Benner 1:08:29
I know. I know. I know.

Susan Keuter 1:08:30
But I sat at my table with my friends who similar minded to me. Yeah. And I'm like, how about Be gentle with carbs? How about Be gentle with carbs? And I sat there snarkily. And that's why Vicki kidnapped you and drug you over to me or drugged me to you. And? And because I mean, I get it. I get it.

Scott Benner 1:08:56
Yeah, no, I wish I wish we had time in that moment to have this conversation at the same time. I'm glad we didn't and that things went the way they did. We're having it here. And not to say that we were in any kind of like, you know, Bloods and Crips kind of a feud.

Susan Keuter 1:09:08
Or no, no, no, don't anybody under No, no, no, you came over to me very kindly. And you said, Hey, I heard you eat low carb. And and I don't have a problem with how anybody eats. And I'm like, and neither do I. Yeah. I said, but I think there's a better way to do it.

Scott Benner 1:09:22
No, no, it's a great example of how not all of the information can lead to feelings that are not accurate for what's really happening. And I'm in a weird position where they tell you bring something so that people can find your website and I can only afford magnets so they're cheap. Like relatively speaking, and I've learned that I'm I'm the you know, I'm but what is it the bottle washer, the brush cleaner, whatever. Like I have to do everything when I got to go give the talk and hand out the magnets and do all the things and in my heart, just know when I'm going around that room, I'm thinking I hope This makes sense to this person and that they go find more information that will help them because everything I say in that hour is not going to fix your situation.

Susan Keuter 1:10:08
Oh, no, there's no one. It's not fixable in an hour, right period. Yeah, you just can't not, you can hardly it's hardly introduce a ball in an hour, right.

Scott Benner 1:10:17
But now that you know what the podcast is, unless you were in such a haze of hate that you couldn't think, did I do a pretty good job in an hour of like, synopsize? it?

Unknown Speaker 1:10:26
synopsize? Yes, yeah,

Scott Benner 1:10:27
right. That's all you can do. If I start talking about one topic, the entire hour will get eaten up by that topic. Right? So it's been my finding that if you take a person who's completely believes that their blood sugars are just gonna bounce around like this forever, and you show them a graph, and you go, look, here's a person whose graph looks like this. Then they listened to the podcast spoke to him for a little bit, and then their graph looked like this. Yours could to an actor. Yeah. And it's important while you're explaining it to them, even though people don't like to hear it to tell them. My daughter's a one C has been between five, two and six for seven years. And she doesn't have any dietary restrictions. I'm not saying you shouldn't have diet restrictions. I'm just trying to put in one sentence into someone's head, that all the things that you think are impossible might not be Let's go find out what those things are together. It's just I've boiled the whole thing down to T shirt slogans so so that I can get them out on time. And no lie. You've listened long enough. Now, you know that the titles of the episodes are almost meaningless. And so I something

Unknown Speaker 1:11:31
more fun and very funny. I'm

Scott Benner 1:11:32
really hoping that I get a good one. Oh, see, yours is the Halloween stuff. So you're just it's just gonna be how we eat low carb. See, though you have to give me a subtitle, the subtitle I will think of a good subtitle but

Unknown Speaker 1:11:44
other than our sister, but

Scott Benner 1:11:47
I'll put that in there for you. But what happened was that very on in the podcast, when I was just sort of talking my way through it, I was just, I was by myself in this one episode. And I just said that I realized at some point that I needed to be bolder with the insulin, like it wasn't a catchphrase, it was something I said, in a long line of other sentences. Write and then I go back and edit it. And when I'm editing, I hear something. I'm like, Oh, that's the title. And I put it in there. And then no lie, Susan. Years later, I started seeing people referring to themselves as being bold with insulin on other social media platforms. And the first time I saw it, I thought, I can't be a coincidence. Yeah, right. And then so I kind of picked around a little bit actually reached out to someone I was like, Where did you get that from? She's like, I listened to it on a podcast. She didn't know it was me. And I was like, cool. And then I watched it grow and grow and grow. And then much like how people eat what I took from that was, this is resonating with people. So this must be meeting a need for them.

Unknown Speaker 1:12:48
Yes. So then I started saying and meeting a need.

Susan Keuter 1:12:52
Yes, there. There are so many needs and and there needs. The medical community needs to teach people how to Bolus accordingly. For however you're eating, yeah, they need to teach them about dosing for protein, they need to do some about or talk to them about dosing earlier before a meal and doing a correction bolus, and they need to stop freaking people the hell out about stacking up insulin. And but they also I think, I think what makes me sad, and what literally brings me to tears after talking to some people is that nobody talks to them about any other ways of eating. But I do know I didn't say I'm in medical community, health endocrinologist you're sent to after you leave the ER or life flighted with your eight year old.

Scott Benner 1:13:46
You talk to any doctor privately and ask them what's the first thing they should be telling the person they'll gonna tell them that it's about how they eat, but nobody does it because no one listens. And so they don't waste their time on it. They go right to they go right from preventative, which eating well would be preventative. And they go right into, well, let's manage the lifestyle that you have. And I think that I think that people deserve at least that much. And then maybe they can get their blood sugar's together and feel some you know, control in a good way, and then start making decisions for themselves because maybe I always kind of dream that sometimes people will eventually go Okay, look, I can Bolus for a pop tart. But that doesn't maybe mean I should eat a pop tart. And I and I tried to mention that as frequently as I can, that that you cannot confuse health with being able to manage insulin.

Susan Keuter 1:14:46
Like just because yes, yes. shouldn't confuse you can eat that too. You should eat that.

Scott Benner 1:14:51
Right. It's the line from Jurassic Park when Jeff Goldblum says you know something about like, just because we can doesn't mean we should and so I could probably I probably is the I could there's not much I can imagine my daughter could could ask me for food wise that I can't control with insulin, I have a really advanced idea of it right? But that doesn't mean that I sit her down with like a feed bag. Oh my god, just keep eating,

Susan Keuter 1:15:18
you know, like that. Think you give that impression, I've never gotten that impression I tried. But it's the other line that I love is you don't know what you don't know. And I don't know how many dozens and dozens and dozens of people I've talked to face to face in my own town. When I travel. When I email and message with people that they didn't know that reducing the number of carbs they eat, could make a difference. Because they were assigned in the hospital to 60 grams of carbs a day and a 25 gram carb snack between two meals and before bedtime. And I like and you're wondering why you're a one sees double digits.

Scott Benner 1:16:04
The one thing that doctors at diagnosis don't do that they should is lever that we leave you with the impression that this is preliminary management. And this is going to change.

Susan Keuter 1:16:15
Yep. But But people here. You don't have to change anything right now.

Scott Benner 1:16:19
You don't have to change anything, right? Don't just eat just how you did. I always use as an example that I was given handed novolog for my daughter and the words were This is her insulin. And I have since found that a different insulin works better for but it was very difficult in my own mind to make the switch because amandla white coat told me this was insulin I didn't even imagine there was other insolence.

Unknown Speaker 1:16:45
Right? You know,

Scott Benner 1:16:46
for years, I didn't know there were other companies making other insolence in the beginning. And that's the same thing. You're saying that someone tells you something and in that horrible moment of your life, it sticks to you like gospel. And what if you get bad information now that that bad information stuck to you that way? Okay, so let's take a couple if you have a couple extra minutes I know I've got you over time I'm sorry. As I'm just happy I got out of Arizona imagine how you could have shot me if you wanted to. Oh, no, no, I

Susan Keuter 1:17:13
don't carry gun I

Scott Benner 1:17:14
just met the gun was there seem laxed and so when people are shooting plants on the side of the road, I assume I'm not safe anywhere. But I'm also I have to say that as soon as I landed in Arizona, and I was in a car leaving the airport, you know, Vicki's with me in the car. We don't really know each other all that well. And I'm immediately just like, oh, look at all the cactuses like,

Unknown Speaker 1:17:36
cacti everywhere.

Scott Benner 1:17:38
I love them so much. So I was immediately an idiot talking like that. But I'm sure help me understand how you're making things and I'm not being reductive. I just don't get it. Like I eat in some low carb food before that's supposed to mimic higher carb foods. And while some of them seem okay, to me, there have been some that have hit my tongue and I've like I've like stuck my tongue out. Like just try to knock it off because I was afraid of it slid off my tongue. I taste it more. So how do you do that? Like, how are you making? Or do you not know the difference? Because you haven't had sugar in forever? I I?

Unknown Speaker 1:18:15
Um,

Susan Keuter 1:18:17
I am I think what they call it is an avoider. Like if, if, if you're given the chance to abstain or avoid. I think that I don't remember what that's from anyway. I just I mean, we my children were young. I didn't buy Oreos. I mean, we didn't have birthday cakes. Okay, because it was just easier for me to just not have it. Sure. It was just it as long as I could avoid it. It was fine. Now I'm better now that I'm older so I can buy Pringles for my, my husband and my granddaughter does eat applesauce, applesauce every once in a while. But I don't it doesn't bother me. So now I can say I'm I do. Okay, abstaining. But I don't have a sweet tooth. Literally. I could be sitting here next to a Baked Alaska with hot budge and cakepops. And I know I'm sipping water. They I don't have a sweet tooth. I really

Scott Benner 1:19:20
don't. That is important to say because some people don't. And it is easier for them. It's well

Susan Keuter 1:19:27
and and it's I mean, I think it's just because I abstained for so long, right? I mean, I just didn't have it. Why would I bring chips all into the house for my children and husband? I can't have any

Scott Benner 1:19:38
Yeah, no, I I don't have an addictive personality around certain things that cripple other people like if you give me a pack of cigarettes, I would not enjoy it, but I could smoke them all and never have another one. Right and and I don't drink but if I could have a beer easily, and it wouldn't make me think I should have another beer. Right? And so that's just my brains wired. That way, but sugar for me is tough. Like if I I need to limit my sugar during the during a day in a week, and if I lean into sugar too much off off a cliff. Yeah, that absolutely happens to me.

Susan Keuter 1:20:13
And I think that that most people that follow a standard American diet

Unknown Speaker 1:20:17
do

Susan Keuter 1:20:18
yeah. And you know, I hate I hate the phrase. I've used hate a lot so far. I don't mean to do that. Um, I hate the phrase, a cheat meal. Did you cheat today was today a cheat day? Oh, I, I fell off the wagon. I cheated.

Scott Benner 1:20:33
But it's the language of a person who doesn't want to be on the wagon that they're on?

Unknown Speaker 1:20:36
I think so. Yeah.

Susan Keuter 1:20:41
And so I don't cheat. I just, I just made a decision that wasn't the best for me at the time. And, and I can admit to it,

Scott Benner 1:20:48
I have an avoidance I use so if I feel my like the need for like sweets, I grab, I have a bag of I have two bags of chocolate chips, like high quality chocolate chips in the cupboard. And I take some semies and some milk ones and I mix them together and I eat them. And that's enough for me, but it's not super processed. Like if I would have taken it. If I take a handful of m&ms in that scenario. Yes, then I start heading off the cliff. But if I take just pure chocolate, I'm okay. And then that's like it's like methadone for food. For me. I just take a little bit of it and keeps me off the rest of it is how it feels. But if I catch myself feeling that way at the grocery store, and buy some like sugary candy or something like that, yeah, I'm not mindful of it. I'll spend the next two weeks stopping myself from eating candy.

Susan Keuter 1:21:39
Right, you know, which just shows the power of sugar. Yeah, that's what that does. I mean, you're a grown man with a decent amount of intelligence behind you. I'm going to assume what you project on the internet. So you know that that's what happens. But you are still swayed by it? I mean, it's it's powerful. Is it powerful drug? It is

Scott Benner 1:22:02
decent amount, by the way is neat is neither insulting nor complimentary. Sorry, no, no. I felt like you did it on purpose. I was just

Susan Keuter 1:22:13
I mean, I always assume the best. That's my mama bringing me up that way. You always assume the best and everybody I that? Yeah.

Scott Benner 1:22:19
You're very tired. I think I'm bright enough. And I think that that doesn't help me in that situation. Yes. Okay. Yeah, it would be like saying that, you know, somebody with a 160 iq couldn't do heroin. I don't think that's true.

Susan Keuter 1:22:33
Oh, no. Okay. All right. I see your analogy

Scott Benner 1:22:35
there. So it could happen to anybody, in my opinion.

Susan Keuter 1:22:38
Okay, but so you've tasted some things that are baked low carb, I'm assuming you mean like low carb brownies or low carb bundt cake, or low carb cheesecake,

Scott Benner 1:22:47
or some of that pre packaged stuff that some of those companies Hawk when they're like, there's no impact on your blood sugar. That's not what it's like, you know, that kind of thing.

Susan Keuter 1:22:55
So many of those things. They're just lying. I do think that there are some amazing recipes out there. And made with supplies and ingredients that I didn't have 30 years ago or 25 years ago when my kids were children if my kids were children, and I had coconut flour and almond flour, and monkfruit sweetener, and they would have had birthday cakes. Okay, but instead they didn't. And could

Scott Benner 1:23:28
I have one of those cakes and not see the difference? Or what I noticed that it's different, but it's still sweet and there's no aftertaste.

Susan Keuter 1:23:37
I mean, I don't know I my 79 year old father here over Christmas, and I made cinnamon rolls three different mornings. And finally on the last one, I'm like, you realize there's no flour and sugar in these?

Scott Benner 1:23:50
No, cool. And that's something Have you shared that recipe online.

Unknown Speaker 1:23:55
Yes, yeah.

Scott Benner 1:23:55
All right. I'll try that I'll make I'm gonna make your

Susan Keuter 1:23:58
time somebody posts. I want to have a Cinnabon this weekend. How do I Bolus for it? which is of course, an open ended question that leads to 22 more questions. I always post a picture. And that's when I get the hate mail.

Scott Benner 1:24:12
Well, yeah, because well, but keep in mind too, that those two things are in congruence, which is they're not asking you for a replacement for they're literally saying, I'm gonna have a Cinnabon. How do I keep this from but it's also your opportunity to jump in. There's a guy named john on the board who listens and I love I think he's a great guy. And he I think he comes from the very same place that you do his he's just not quite as soft about it. And so he so it feels a little more friction he when he does it not once in a while, I'll send him a message and I'm like, john, I love you. Just dial that back just a little bit.

Susan Keuter 1:24:47
Yeah, and I and I know I mean, my, one of my biggest weaknesses, there's only two, one of them. One of my biggest weaknesses is my filter. And it's the pep talk I got from my husband, this He's like, no f bombs and just you know, rein it in. And

Scott Benner 1:25:03
what are you holding back while we're talking? Yeah. Why are you holding anything back while we're talking? No, I don't think you are.

Susan Keuter 1:25:10
Well, I mean, sometimes I do some. Oh, the last time I got kicked off of a message board. And I've gotten kicked off of one I just got kicked off one last night. While I slept, somebody kicked me out of their new group. Because I tell when when and it's always the mamas. And it's always the mamas under six months in debt to diagnosis, and they're like, what he's, you know, the, the Froot Loops or the or the pop tart, or the, the peanut butter and jelly uncrustables in the lunch box with the Frito lays and the Cheetos and the juice box. And I'm like, oh, if you can just like how about this? How about eggs and some turkey sausage links on big skewers. So they're kind of like corndogs. And it's, it's, I don't want to eat that way. Or I can't do that. And I'm like, well, then that's you being lazy.

Scott Benner 1:26:03
So I will tell you, that's

Susan Keuter 1:26:04
where I get in trouble. When I say lazy.

Scott Benner 1:26:06
I bet you aren't an eight like that for a few years in like younger elementary to middle school, where it was all just whatever, you could easily kind of pack together. And that's not how she eats anymore.

Unknown Speaker 1:26:18
Right? Good. Yeah. It should.

Scott Benner 1:26:22
But yeah, but her palate has morphed as she's gotten older. And she's

Susan Keuter 1:26:27
a teenager. She's I mean, her palate should morph. Yes.

Scott Benner 1:26:30
You know, sometimes when she has like hormones going, she can't stomach the idea of eating meat. Yeah. And then a couple days later, she's like, you know, having a piece of chicken. Right? It's really it's, it's all super interesting. But, um, let's see now. So where you would say that's lazy because you could build a better mousetrap and make a better lunch? And it's there. You don't know that either. They could be working three jobs and have no money. You don't even

Susan Keuter 1:26:57
You're right. You're right. And and that's, that's another avenue where I get hate now.

Unknown Speaker 1:27:03
Yeah, like,

Susan Keuter 1:27:04
I try not to post pictures of ribeyes because you're like, like, okay, let's focus on hamburgers.

Scott Benner 1:27:10
Well, everybody's are expensive.

Susan Keuter 1:27:11
Like, no, but I mean, and and, and, but I'm a Nebraska girl. So I mean, I like red meat. Yeah. But they don't have to be revised. They can mean hamburger and ground turkey and ground pork and pork sausage. I mean, there are so many ways to skin this cat.

Unknown Speaker 1:27:27
Yep. Well,

Susan Keuter 1:27:30
you know, eggs is one of the cheapest, cheapest sources of protein out there.

Scott Benner 1:27:37
I probably have an egg like at least every other day of some kind or another.

Susan Keuter 1:27:41
I'm not a dietitian, tell me once at the Mayo Clinic that I was allowed four eggs a week. And I'm like, I think I had five for breakfast.

Scott Benner 1:27:52
I have to say that I'm really proud that there's a space that I had that I created where you talk and it's cordial. And that some people can come in and find out more. And some people can leave it and walk away from it. I honestly the way people communicate now. Nowadays, I'm just so amazed that it not amazed. I'm genuinely proud that it works that way. I love what you do. I don't think what your husband's saying, when he says tone it down. I here's what I hear if I said that to you. If I was making that same statement, what I would say is, you know, just try to remember that not everybody's where you are and show them what you know when they'll take it or leave it but you can't judge them afterwards like that.

Susan Keuter 1:28:35
But and then I will interrupt you a multiple time is this is this is where then I I start getting my feelings hurt. Which happens it's easy to do is when somebody messages me like oh my gosh, that looks so good. Can you send me the recipe and I copy and paste once again the link and the this and I give him my little tips and and then and then they're like, Oh my gosh, I'm gonna try it and then and then. And then they're like, I can't keep this up. I can't do it. Right. And, and I'm like, I post almost all of my food that I eat. Seriously, most of it is the most mundane, boring, non recipe required. stuff. I mean, I don't have cookbooks. I think I have one low carb cookbook. Because seriously, I'm just making dinner. grilled meat roasted meat stew, meat, BBQ meat, whatever. airfryer, veggie roasted veggie pan fry or saute a veggie and put a salad with it. And when did that become so dangerous?

Scott Benner 1:29:51
Well, I think there's been time consuming and difficult. Right, right. Well, I don't know. But I also don't like I don't know. I don't know their life though. So I don't like

Unknown Speaker 1:30:00
No, right?

Scott Benner 1:30:00
I have no idea, I can tell you that I have a job where I get up in the morning, I take care of my dogs and my family. And then I record a podcast and I edit a podcast and I do some things. There's also been times in my life where I've had to get up at five o'clock in the morning, drive an hour to get to a job where I worked my ass off and could barely hold myself up when it was over at the end of the day and had no money to show for it. And so, I mean, it for somebody it is for every

Susan Keuter 1:30:27
job. So what here I am, again. So what, what if you're paying a lot of money for insulin? Because your kid is using a ton of insulin to cover what

Scott Benner 1:30:43
if I've got insurance? And it only cost me $20? Well,

Susan Keuter 1:30:45
I mean, I assume? Yeah. Okay.

Scott Benner 1:30:48
All right. So So I think the point is, is that it's just not everything's not right for everybody, and you might not be right on it. And you you might be 100%. Right, and that doesn't change the rest of the conversation, I think,

Susan Keuter 1:31:04
right? And so what I love when I love talking to people, when they say, I'm going to try this for a week. And then usually the first thing I say is, you know what, try it for a day. Start with one meal. Okay, start with a meal. It's a good idea. And I said and I every time I give somebody or link it on the on your page, to the low carb recipe for pancakes and waffles. I'm like, don't make a big production about this mom. Don't be Hey, Jr. We're trying something new tomorrow. It's different. It's not going to be Eggo. I mean, don't make it. It's a sales job. That's what we have our job as parents is salesmanship

Scott Benner 1:31:45
I have to say that we don't use a syrup called carries. It's very like a low carb syrup. And if you gave me real maple syrup, or like any off the shelf, like pancake syrup, everyone in my family would probably get a brain freeze from it. Like Like we you know, you'd probably like oh, my God, all the sugar, like, like you just like, we definitely couldn't do it. And that's a switch we made like throwing a switch when Arden had diabetes, like Alright, we'll just you know, we'll buy this one instead of that one. And it does make a difference. I can see where people would be shocked by it. But But yeah, you can't go from Mike and ikes to low carb and not think that somebody is not going to go This isn't as much fun. Yeah, like, of course, it's not good. But

Susan Keuter 1:32:28
I have I have a hell of a lot of fun, Scott.

Scott Benner 1:32:31
No, I imagine you do. And by the way, I put a mic and like in my mouth the other day and spit it in the garbage because I was like, What is this? It was laying around that I popped in my mouth. And I'm like, this doesn't even taste like anything. It's the weirdest thing ever. And I and I would probably in my mid 20s have grabbed a little box of Mike and ikes leaving a 711 at lunchtime and not thought twice about it.

Susan Keuter 1:32:50
Mm hmm. You know, as soon as they figure out how to make low carb, good and Pliny's. I'll be all over again. Right? Yeah.

Scott Benner 1:32:58
Okay. Well, I genuinely I know. I kept you long. I apologize. I love this conversation. I'm very happy that you did it. I want to thank you for your time. You know, of course, thank

Susan Keuter 1:33:07
you for letting me speak because I ultimately you and I have the exact same goal, you know, every diabetic to have normal numbers.

Scott Benner 1:33:17
And I don't think that most people it's possible. I don't think that most people with a message that's even similar to yours doesn't have the same goal. I think that some people are better at delivering it than others. And when it ends up being like, eat like you're proselytizing, then that's where I think it gets contentious among people. Like I think that I think you're not, I think you're you're accepted very well. And in my group, it because I'm surprised that you get kicked out of other groups. If you're not if you're acting the same somewhere else, then I don't get that. But there are people who will proselytize. And then that's where you start getting divisions and people start yelling back and forth and trying to make points like, Well, yeah, but you're spending more money on insulin, you're like, well, but like, when that starts happening, you're lost. Like, like, no one's coming out of that. So I think long form conversations help that too.

Susan Keuter 1:34:09
Well, and I mean, I've done this a lot of years. I keep saying that. I've done this a lot of years. And if if something that I say or if something that I share or or an idea that that gets repeated can help somebody miss some of the steps that I did. Like, yeah, I mean, I've had the ambulance called two times in my life traumatizing Yeah. If I can make sure that see I'm gonna start getting choked up here.

Unknown Speaker 1:34:45
wasn't gonna cry, you're gonna cry crying,

Susan Keuter 1:34:47
I can make sure that every single newly diagnosed kiddo could never see the inside of an ambulance. That would be the best day for me. And if so, thing I say, could help that. Then I'm gonna keep saying it. I agree even even if 90% of the people go, Oh, God, here's Susan, again with her three day meal plan.

Unknown Speaker 1:35:11
Well, let me that's fine.

Susan Keuter 1:35:12
I don't care. I don't care that those aren't. That's not my audience.

Scott Benner 1:35:16
Let me agree with you. First of all, I agree. Second of all, I think you can do that and eat carbs if you want to. But I think if you can't, then not eating carbs and accomplishing it is a great idea as well. I think whatever works for you is what works for you. I also don't want you to imagine that the crap you get from some people, I don't get to,

Unknown Speaker 1:35:38
I'm sure you do. I'm

Susan Keuter 1:35:39
sure you get it tenfold.

Scott Benner 1:35:41
I agree. Well, I have a lot of people like to write me long letters about what I don't do, right. And so what I've learned to do is exactly what you just said, that I've seen that more that there are people who are helped by this podcast. And as the podcast grows, and the scope of it gets bigger. My imagination tells me that means that somebody heard it, it helped them and they told someone else about it. And say that's what that growth tells me if the if the podcast were to stay stagnant, or to drop off, I would think, okay, my message is not resonating with people. And I might just stop making the podcast I don't know. But as as it continues to grow to me that says there's value in it, and value in it. And so when I get a letter from someone who says, I don't like the way you did this, you talked over this person, you didn't let this person say something, blah, blah, blah, I say to them, maybe I did, I'm not perfect at this, there are times I do a better job than not than others. But also, you have to admit that there's something about my sensibility that makes this Listen, double, because you can put great information in things and people don't listen to it. You can write something, it's amazing. They might not read it. So I think they're, I believe that. It's as much about how you deliver the message as what the message is. And that's what I try to stick to. And I think that's what you are good at. And it sounds like with that gentleman in your house getting better at every day. I think by the time you're 220

Susan Keuter 1:37:12
you have a much bigger audience than I do. My little Facebook page has like 600 likes and you have a bigger audience. What's your pitch? Tell people? The T one D Mimi. Oh, cool. Yeah. Yeah. But, and every time I'm like, I'm just gonna not post anything this weekend. It's It's okay, whatever, no one's reading. And then I'll get a message that has me blubbering at my kitchen table. Yeah.

Scott Benner 1:37:36
Well, listen, I agree. I'll tell you right now, if you want to take your most popular recipe, that's the easiest to make. I'll put it on my blog for you. Like I would I would love to show it to somebody I'm happy to I'm I don't. This how we eat episode. Episodes to me are about saying there are a lot of different ways. The also, by the way, you pointed out really well earlier that just because we're branding, everything right now, doesn't mean it's all new under the sun. like nobody said you were low carb in 1992. You just took the roll off of your cheeseburger.

Susan Keuter 1:38:07
Exactly. Exactly. Right. And that's Yeah, because I figured out I mean, kind of let me Let's face it, Scott, I was doing your job. 35 years ago, I was figuring out there that are insulin that I was supposed to take as I took my first bite wasn't covering my hamburger bun. Yeah. So Screw it, take the hamburger bun off. I

Scott Benner 1:38:28
don't care. Let's make it easier. Look, there was the guy. I had a guy on six in the last six months who was talking about just eating like a carnivore diet. And while he was talking, I heard him I thought like, Huh, this works for somebody great. Like, I don't think I'm gonna do it. But I understand.

Susan Keuter 1:38:46
Right? Didn't you try it?

Scott Benner 1:38:47
I did try it a little bit after a while. I'm like, I don't want all this meat. But yeah, I

Susan Keuter 1:38:53
couldn't do that. Because that's, I don't need that much fat and, and I like I miss I love veggies. I mean, I Oh, veggies. Like,

Scott Benner 1:39:00
I don't need that much fat as important. I'm sorry, we'll let you go. But there is I've learned an amount of as crazy as it's gonna sound sugar. And it's not a lot. But if I go completely off sugar, my insides don't work as well. I need a tiny little bit but not like pouring it on things. I mean, like, I need stuff that has a little like a, you know, if you make a, you know, tomato sauce, it might have a couple of tablespoons of sugar in it. You know, like, like, that kind of thing. Okay, just a little bit of it is better for me than none. And when I go completely off sugar, I don't do as well. And I'm not saying

Susan Keuter 1:39:37
we haven't gone off of it long enough.

Unknown Speaker 1:39:39
It's possible.

Scott Benner 1:39:40
But you're saying no, I 100% could believe that. But I also too, and I got other stuff to do. No, I'm sorry.

Susan Keuter 1:39:47
And I'm all for like, I mean, what i say i'm i'm grumpy. I'm lazy and I'm old.

Unknown Speaker 1:39:52
That's

Susan Keuter 1:39:54
mine works for me. And I wish I wish more people would be open to at least trying it out. trying it with their kiddos. I had a kindergartener in my class last week T one D. I went into the teachers lounge at lunch and just put my head down and cried.

Unknown Speaker 1:40:13
They had blisters all over the place already. I

Susan Keuter 1:40:15
saw what he had for breakfast, I saw what he had for snack. And I walked him into the lunchroom and opened his lunchbox with him. Yeah, and Hey, knauz ating physically nauseous because of what those numbers look like to me. And I I do not blame his mama. Absolutely. I do not blame his daddy. Definitely don't blame him.

Scott Benner 1:40:39
I think that most people will figure out how to eat at some point. I really do.

Unknown Speaker 1:40:44
Like, I hope so.

Scott Benner 1:40:45
I hope so. So I think I'll leave you with this idea. The people you see online are a very small fraction of the people that exist.

Susan Keuter 1:40:54
Oh, they are definitely right.

Scott Benner 1:40:56
So there are plenty of people who have that problem, they get help, they figure out how to do it. And then I think they move on to a part of their life where it's not an issue anymore, and they don't have to worry about it. So that's always my knock on wood hope. But I really really this was terrific. I really appreciate you doing this. And I want to thank

Susan Keuter 1:41:14
you. I mean, it's getting hot in the closet now. So

Unknown Speaker 1:41:16
I'm gonna open the door. Now let you out of the closet.

Scott Benner 1:41:22
A huge thanks to Susan for coming on the show and talking about eating low carb and of course the rest of her story. Thanks to to Dexcom makers of the G6 continuous glucose monitor and on the pod makers of oww the Omnipod actually it's insulin who makes Omnipod but I don't usually say it like that. Because Dexcom makes the G6 but on the pod makes the Omnipod isn't that interesting branding information? Not really right? MyOmnipod.com/ juicebox get your free no obligation demo or see if you're eligible for that 30 day trial of the Omnipod dash and of course at dexcom.com/juicebox. You can learn all about and get started with the Dexcom g6.

I know that we mentioned the Facebook group for the podcast a couple of times. It's called Juicebox Podcast type one diabetes, just search it there's a couple of questions that make sure you're not like a spammer and then you're in. That's it. Thanks so much for listening. I'll be back soon with more episodes of the Juicebox Podcast.

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#439 How We Eat: Gluten Free

Type 1 Diabetes, Celiac and Gluten Free Eating

Lindsay is a type 1 who has Celiac and eats Gluten Free.

You can always listen to the Juicebox Podcast here but the cool kids use: Apple Podcasts/iOS - Spotify - Amazon Music - Amazon Alexa - Google Play/Android - iHeart Radio -  Radio Public or your favorite podcast app.

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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.

Scott Benner 0:00
Hello friends and welcome to Episode 439 of the Juicebox Podcast. On today's show, I'm going to be speaking with Lindsay. And this episode is another in the how we eat series. So number 400 is how we eat carnivore. Number 373 how we eat vegan cat number 405 how we eat plant based. And today of course, we'll be talking about a gluten free diet, amongst many other things.

Lindsay has had Type One Diabetes for a very long time. She's also had celiac for a really long time, not as long as the diabetes, but still, you'll see. Today she's on the show to tell her story. And of course, we're going to talk about how she eats. Please remember, while you're listening that nothing you hear on the Juicebox Podcast should be considered advice, medical or otherwise, please always consult a physician before making any changes to your health care plan. We're becoming bold with insulin.

I don't normally do this. But Lindsay, if you're listening, I just went back to see your initial email that you sent me and your life is so full and rich. And we basically didn't talk about any of it. So you can come back on whenever you want. Send me an email.

No kidding. We should never have talked about the celiac Look at all this stuff. Oh, Captain that says firefighter business owner skydiving marathon. does that say? Wait? Hold on a second deckhand. I deckhand on a fishing boat, not a boat, Captain. I mean, I've never been on a boat. So it all kind of seems the same to me. Anyway, before we get started, let me just throw my deep voice and tell you that nothing. No, I was already said that. Oh boy, here we go. This episode of The Juicebox Podcast is sponsored by the Dexcom g six continuous glucose monitor, head over to dexcom.com Ford slash juice box to learn more about the CGM that I think is life changing for people who are using insulin. And of course, the insulin pump that my daughter has been using, since she was four years old is the Omni pod. And it is a tubeless insulin pump. Why don't you check it out and even get them to send you a free no obligation demo by going to my Omni pod.com Ford slash juice box. While you're out there on the internet checkout touched by type one.org, two great little organization that does amazing things for people with type one diabetes, touch by type one.org. And you can find them on Facebook and Instagram. And the person who started touched by type one is going to be on the show in a couple of weeks.

Lindsay 3:01
My name is Lindsay, I live in New Jersey. I've been a type one for a while since I was six years old. So for about 27 years. I just hit my 27th year in July. And I've been celiac for about 16 years. Okay,

Scott Benner 3:23
how did the celiac present itself.

Lindsay 3:27
So when I switched doctors from a pediatric endocrinologist to an adult doctor when I was a teenager, they ran it the celiac test as a random routine test for new patients. And the one marker did come back positive. Of course, when they do the blood work, it'll come back positive but then it has to be confirmed with a biopsy through an endoscopy which was also done and it was confirmed. I I had no idea at the time what it was I'd never heard of it. My mom had never heard of it. And we kind of we started from that point. Totally gluten free.

Scott Benner 4:13
So were you living with type one for about a decade without understanding that you had celiac do you think?

Lindsay 4:19
Yes, I do. And in looking back in hindsight, I always had just kind of like a funky stomach i can't i have no other way to describe it. I'm just very, very agitated I was uncomfortable a lot and I felt like it was a lot more than it should be. So all throughout elementary and middle school I just was in a lot of discomfort and looking back now I do believe that I was celiac positive at that point.

Scott Benner 4:52
I'm trying to decide if you guys come on and try to name the shows while you're talking because I'm very drawn to funky stomach as the title for this episode. Just you You know,

Unknown Speaker 5:00
I love it.

Lindsay 5:01
I think it's I think it's a great title

Scott Benner 5:04
to work towards celiac in there somewhere. So people understand why but I think funky stomach is very strong. Okay, so that that's what you know, it's so funny, you're gonna be great at this because I had a question for you. And you answered the question and just continued talking. I was like, Oh, this is gonna be easy for me, thank God. But um, okay, so let's put a little bit of context to funky stomach so that people who may be experiencing the same thing understand, what what did you notice what was happening?

Unknown Speaker 5:38
What was that?

Scott Benner 5:39
What What did you notice? Like what made you like, you know, did you eat something? And then or were you not connecting the dots in those first 10 years? Did you say

Lindsay 5:48
yours? I don't think I was connecting the dots at all. Nor were my parents. I think we had been to the gastroenterologist, and then to the doctor, and we were always really on top of my health all throughout my entire life, basically. But I think at that point, a lot of people didn't really think celiac, they didn't really think all of these other things, that could be the problem. You know, they just kind of would brush it off and say, Oh, it's, it's a funky stomach, or it's your genes, or, you know, maybe you have a sensitivity but we don't, we're not that concerned about it.

Scott Benner 6:27
So they weren't that concerned with you. They weren't that concerned, because they weren't in the bathroom with you after you ate. I bet you were concerned. Right?

Lindsay 6:34
Well, they weren't living with me. And, you know, I know a lot of other people with celiac and undiagnosed celiac. Say that they struggle like in the bathroom. They really, they really are their lives are affected terribly. And I don't think I was ever at that point. It didn't seem to be that drastic for me. But yeah, I think we just kind of brushed it off for the first 10 years. And then once we put the pieces together, and once we got the diagnosis, I it really all started to make sense. And the symptoms, now that I know their bloating, their discomfort, diarrhea, nausea, I never had any vomiting, but I was often very tired, just kind of lethargic. And those really do fit the bill. Okay,

Scott Benner 7:26
so you eat something that doesn't, let's just say agree with your, with your system. And then what's the timing? How long does it take for symptoms to pop up? How long do they last?

Lindsay 7:38
So for celiac, for me, I would notice symptoms within about a half hour, I would say half hour to an hour. And I really don't know how that's possible. And I've asked this question to my doctor several times, we've kind of come up with an answer, which is a whole other conversation that I can touch on. But the celiac affects your small intestine. So for food to get to your small intestine, it's going to take quite a while. So I'm not really sure how I'm symptomatic in such a small frame of time. But the one the one thing that I was going to mention is that I have figured out some other foods that I've had issues with which has led me to also being on a low fodmap diet, which is an acronym for different types of carbohydrates that are difficult to digest. And that's really where like a lot of different discomfort was coming from as well.

Scott Benner 8:38
Okay. All right. So it's something it hits you pretty quickly. discomfort comes in all the ways that you described, does it last for hours days,

Lindsay 8:49
it will last for days. So if I eat something with gluten in it, I will have severe just exhaustion, achy, achy, Enos almost flu like or mild flu like symptoms, just feeling absolutely terrible. And that will last for me for probably a couple of days. And the only thing I would be able to do to try and help that along is just hydrate, drink a ton of water. I exercise a lot. So I would do my best to really continue exercising. I feel like that can only help and just do your best to filter out whatever toxins. You know, I have in my body. It's

Scott Benner 9:34
crazy. It really is strange. And I'm assuming if you don't understand that this is why it's happening for food reasons. Then you probably eat something that makes it keep going daily, right? There's probably no really getting out of it back before you understand. It's just you just think you have a funky stomach.

Unknown Speaker 9:51
Right, exactly.

Unknown Speaker 9:52
And I say, for me,

Lindsay 9:54
I love food. I've always been a great eater even when I was a baby. So We were eating all sorts of different foods. And when I was little we were traveling and we were just having a ball. And, you know, almost I felt like everything I ate affected me negatively, in some way,

Scott Benner 10:13
because at some point probably in every meal, you had something even if it wasn't everything you had something that was impacting you. Oh, for sure.

Lindsay 10:21
Yeah, absolutely. And now knowing what it is gluten will hide in so many different things that people don't even know it's in. It's really

Scott Benner 10:31
tough. Tell me about that. Where would it exist? Like we think I would think of bread, right? I'd be like, Oh, I guess? I guess Lindsey doesn't eat pizza, and things like that. But where is it that we don't think of it.

Lindsay 10:43
So other things would be different kinds of sauces. So some salad dressings like thick pasta sauces, like a Baka sauce, Alfredo sauce, soups, a lot of soups have have wheat flour and gluten in it. It's really a thickener. It's it's a protein. So it binds food. It makes food sick and yummy and delicious. And unfortunately, you know, those are those are off the table. A lot of people we eat a lot of sushi. So a lot of people don't realize soy sauce has wheat in it. Beer, a lot of different alcoholic beverages if you're over 21 Yeah, and of course, bread. Oh, any any kind of carb karvy? Would it starchy food?

Scott Benner 11:35
Would it be easier to list the things that don't have gluten in it? Yeah,

Lindsay 11:40
it would, it would. And it's, it's really like vegetables, fruit, chicken, fish steak. Those things are naturally gluten free. And then, over the years, and since I was diagnosed, it's become a real market for food. So there's so many different options now. So we have breads and pastas and all sorts of sweet treats and anything we could possibly imagine.

Scott Benner 12:07
Um, it's an autoimmune disease. Is that right?

Unknown Speaker 12:11
It is Yes.

Scott Benner 12:12
Is that your only other autoimmune type? Just type one in celiac?

Unknown Speaker 12:17
Yes.

Scott Benner 12:18
Gotcha. And it so is it. The lining in it? Like I know you said the small intestines, but it's something about the lining in the small intestines is there like flattened out or something like that? or?

Lindsay 12:30
Yeah, so your small intestine has lining, they're made up of small little finger like objects called v lie. And when a celiac patient eats gluten, the gluten, the body attacks that gluten as an invader, and it will the villa will become flattened out. So normally, they're like hair like structures, they absorb things, they catch things as they travel through the small intestine. And it will become they will become flattened out over time. Which really then causes inflammation, damage. And then of course, other things from that point, which would be malabsorption. of anything that you're eating anemia and, and all sorts of different other problems.

Scott Benner 13:23
So then you start with Once this happens once the gluten attacks, that lining and starts flattening it out and causing all these other problems, you're also going to start having trouble absorbing other nutrients as well, correct?

Lindsay 13:37
Yeah, correct. And a lot of patients with celiac who are undiagnosed, are really quite underweight, or just very unhealthy. They obviously, I would think most of them feel terrible. And they're just not they're not thriving.

Scott Benner 13:52
Yeah. That's very interesting and timely for me. Because if you if you listen to the podcast, I don't think I've said it out loud, like completely, because I'm still trying to figure out how to talk about it. But I've learned that it's possible. I have a genetic problem where I can't absorb iron. Okay.

Unknown Speaker 14:09
Yeah. And

Scott Benner 14:11
so I've had a lot of these different tests, you know, and the endoscopy the other way, you know,

Unknown Speaker 14:19
lovely. Yeah,

Scott Benner 14:19
I've swallowed a camera that was fun. Or like this purse around my neck for a bunch of hours. And I could just pick it up and look at this little screen and watch the camera go through my system. And oh, my gosh, yeah, kind of cool. Well, yeah, I mean, but the camera came out, Lindsay

Lindsay 14:37
I'm glad it came out, though.

Scott Benner 14:38
Yeah, I'm just saying that part I wasn't as thrilled about and it but it's very interesting that these two things, they do sort of mimic each other. I have just started the process of getting involved in a study for people who don't absorb iron that's happening out of Boston Children's I think, okay, and We might be figuring out that my son has it as well. Oh, wow. But it's just it's very interesting to see to how it affects me. But he being younger and more kind of, you know, vital than I am, obviously, where he can kind of overpower some of the symptoms, unlike this where this would just down anybody. It's just really fascinating that that it's all the idea of your immune system seeing something incorrectly, like just it's seeing the gluten incorrectly. That's the entirety of the problem. Is that really it?

Lindsay 15:33
I believe so. To the best of my knowledge. Yes. And it is. It is very interesting. It's very scary. autoimmune diseases, as you know, there's just so many question marks, and there's so many of them. And nobody really knows why this seems to happen. Yeah, it's quite

Scott Benner 15:51
scary. Why did people stop calling it celiac? sprue?

Unknown Speaker 15:55
Oh, I really don't know. I

Lindsay 15:58
think people, I think people are just getting a little bit more used to it now. So just calling it

Unknown Speaker 16:02
celiac.

Scott Benner 16:03
My wife's grandmother, me and my wife's grandmother had it. Excuse me. And she if you asked her what was wrong, she's like, I've got the sprue

Lindsay 16:12
I think I'm gonna start saying, Yeah, just start telling people you really, really interesting.

Scott Benner 16:18
I have the sprue. I'm gonna read. I'm gonna read for a second an autoimmune reaction to eating gluten, a protein found in wheat, barley and rye over time, the immune reaction to eating gluten creates inflammation that damages the small intestines lining, leading to medical complications, it also prevents absorption of some nutrients. The classic symptoms of like you mentioned diarrhea, other symptoms include bloating, gas, fatigue, low blood count, anemia, osteoporosis, and many people can have this without symptoms. That's interesting. a mainstay of treatment is strict gluten free diet that can help manage symptoms and promote intestinal healing. Okay, so once you figure this all out, and you switch to a gluten free diet, back before it was hip to say you weren't eating gluten. And before it was hip, I'm assuming it was difficult to find things that didn't have gluten in it, what did you do in the beginning,

Lindsay 17:08
I remember it being very difficult. I remember really going through a whole extensive list of foods that I was going to have to eliminate from my diet. And being in high school, I, I was kind of in denial about it. I was like, Oh, this, you know, this isn't really a big deal. I'll figure it out. And maybe I'll have a you know, sneak a cookie here and there. If I really want one that didn't last very long. Because once I realized what I was doing to myself, just with one cookie, I really kind of had like, a total 180 I couldn't continue on that path. So we eliminated and we meaning my parents and I a lot of different foods and and we had to just totally navigate the food store in a different way. At that point, there was some pasta that was out which was made from keen Wah, and maybe some some rice pasta, but other than that, there wasn't much of anything at all. Okay.

Scott Benner 18:13
Yeah, and now there's a ton of stuff, but it's expensive, right?

Unknown Speaker 18:18
Yeah,

Lindsay 18:18
there's a ton of stuff. And it's, it's pretty exciting. And I always tell people, like being celiac for so long now. It really makes food more exciting. If I find like a cupcake that I can eat or a really great bakery. It's just the most exciting day like, of the year so um, it that's that's definitely the positive but one of the negatives is yes, it is very expensive. I but when you when you don't have a choice, you just

Scott Benner 18:49
No, of course, I was wondering if you can't submit your your grocery bill to your health insurance company. That'd be interesting.

Lindsay 18:56
Yeah, that would be interesting. I we can as far as I know, and I think I do still do this. But we can write off gluten free foods from our tax taxes. But you know, your write offs are not super significant with that stuff.

Scott Benner 19:12
Yeah, yeah. write offs are more exciting to talk about than they are when you watch how they kind of come together in your tax situation. Like I did all this. I have this I have that. And then the guy comes back and he's he tells me he's like, Oh, yeah, it's good thing. You sent all this stuff in because it decreased your bill by and I'm like, that's not enough money. Like what do you

Unknown Speaker 19:31
know, it's like $100 there's

Scott Benner 19:34
not exciting. You didn't excite me with it. But that's interesting that you can do that. Okay, so what is a like, what's a day's worth of meals? Like for people who are listening right now who may think they have this and you know, what do you get to eat and did you eventually get accustomed to it? Alright, I feel some fast talking coming on. I'm gonna get through all the ads without stopping here we go. The Dexcom g six continuous glucose monitor is a staple in my daughter's life. We make decisions about insulin dosing, direction and speed of her blood sugar, all from the Dexcom g sex, I can watch it on my iPhone. If you had an Android, you could watch it from there as well. Arden loves it. She loves not having to do her finger sticks. She loves being able to see the speed and direction of her blood sugar. She loves that we can Pre-Bolus and make good decisions about her meals that keep her blood sugar's in a stable range. There's no more guessing about where your blood sugar is, or if it's moving when you have the Dexcom because you can see the speed and direction. And a moment ago I said I can see Arden's blood sugar on my phone. Well, that's because she can share her information. If she wants to. With up to 10 followers. This is for Android or iPhone. Please, please take it from me when I tell you that I was not nearly as good at diabetes before Dexcom. As I am now with it, check it out@dexcom.com forward slash juice box. There are actually links in the show notes of your podcast player, and at Juicebox Podcast comm if you can't remember the link now onto the AMI pod. My daughter started wearing it when she was four because I didn't want to send her to school on shots. So we got her on it before kindergarten started. And we have never looked back. She is 16 right now. And she has more than Omnipod every day for the last 12 years. And it's been a friend the entire time. She's worn it while she's swimming while she's running while she's playing softball, taking a shower and doing all of the other things that everyone does every day on the pod gives you the freedom to hide the pot if you want. Or to wear it out where people can see it, it doesn't matter. It's completely flexible with your needs. And there's no tubing, you are not connected to a device or a controller when you're using the Omni pod. And that is an amazing feeling of freedom. My Omni pod.com forward slash juice box on the power be thrilled to send you a free and no obligation demo of the pod right now. We'll send it to your house so you can wear it and see. If you don't like it, it's cool. And if you do, you can just keep going. It's amazing. Miami pod.com forward slash juice box. Speaking of amazing, Elizabeth forest started touched by type one a very long time ago. And she is building an amazing machine over there. A machine that helps people with type one diabetes, I told you earlier Elizabeth is going to be on the show pretty soon. But in the meantime, you can check out what she and the organization are doing at touched by type one.org. As a matter of fact, I'm doing a little thing for touch by type one at the end of February. And if you'd like to come you can just go to their website and sign up. It's absolutely free. Touched by type one.org go to programs then upcoming events. And there it is February 26 bold with insulin life. They're also by the way on Facebook and Instagram. So check them out. I'm on Facebook and Instagram as well. But I didn't buy an ad on the show. So I'm probably not allowed to talk about it here. I should probably ask the boss. I just heard back. And it turns out if I wanted to talk about my Facebook and Instagram here, I'm allowed to make Juicebox Podcast on Instagram and bold with insulin on Facebook. That's the public page. And the private page is Juicebox Podcast type one diabetes. And I have a blog Juicebox podcast.com. Actually, there's diabetes pro tip.com as well just want the diabetes pro tip episodes, as well as the defining diabetes stuff. I mean, it's all right there and your podcast player but those are a quicker way to do it. If you're just looking for them. Diabetes pro tip.com.

Lindsay 23:57
Absolutely, I did get accustomed to it. I did. It took me a little while to really get into a groove with what I like to eat and what I didn't like to eat. I mean, right now. There are so many options. So there's so many different choices for people, but a day's worth of food for me. Breakfast I often have like a piece of gluten free toast with almond butter. I eat eggs a lot. So eggs are gluten free. protein shakes, I found some protein that is it's vegan and gluten free and it doesn't upset my stomach. Lunch I eat I eat fruit IE yogurts. I'm also dairy free, so I'm just going to throw that out there. So all my yogurts are coconut and almond and non dairy. And I feel like I have a huge variety of foods that I choose from but I'm like not thinking of all of them right now. I mean, we eat a lot Lot of food in this house, so we're definitely not not eating.

Scott Benner 25:05
What happens like, Are you married?

Lindsay 25:08
Not yet, but hopefully soon. If he's listening from the other room, maybe we can take that as a hand. Oh,

Scott Benner 25:13
okay. Well, I mean, I can try What? What's his name?

Unknown Speaker 25:18
Brian,

Scott Benner 25:18
Brian, buy a ring. What are you doing? There you go, maybe? And but that's my question is the people that you you live with? Do they have to eat this way with you too? Or is it just impossible to not? Or is it? Do you just make two meals? How do you manage,

Lindsay 25:34
so he eats gluten free with me as well. We aren't a totally gluten free household. So he has his own bread, and English muffins, and he has his own beer. So some things are in the house that are not gluten free. But when I make a meal, and I do most of the cooking, I will just prepare gluten free meal. So he enjoys the pasta, he really can't tell the difference. desserts really the same thing. He'll eat everything. And he has no complaints about it. So it just makes it a little bit easier when you're when you're making full meals.

Scott Benner 26:11
you're cooking, and he hasn't bought a ring. That's all I heard. Just in case you're wondering. I would love for someone to cook for me honestly

Unknown Speaker 26:18
is a wonderful guy. I'm

Scott Benner 26:19
sure I just want somebody to cook for me is really what I'm saying. But here's what you get when you're cooking. as near as I can tell, no one knows how much effort goes into it. And if they don't like it, they're very quick to tell you. This wasn't very good. You like oh, well, it still took me three hours. So I really appreciate you saying that. It's seriously,

Unknown Speaker 26:40
it's not fair.

Scott Benner 26:41
Do you find yourself trying to approximate, quote unquote, food from before in a gluten way? In a non gluten way? Or like Like you said, you said there's a pasta that doesn't have gluten in it. But is there a way to just throw away? You know, modern eating? And like, What? How would you do that? Does that make sense?

Lindsay 27:04
I'm not sure I understand. You mean like, if we, if we just didn't have the pasta? Well, no,

Scott Benner 27:12
I guess what I'm saying is that there's a way people think about eating right. Like and you know, you'll say to someone, well, you can't have gluten anymore. And they're like, oh, and they start thinking no bread, no pasta, all these other things. But But is there a way to just walk away from them and go, I just don't eat bread anymore? I don't need a bread that doesn't have gluten in it? What would that look like? If you just walked away from modern foods, and went to things that didn't have gluten in it? Would you just be chewing on sticks and eating steaks or like you don't mean like, I'm trying to understand, like, I'm trying to really understand what a person would do. If they couldn't afford to buy what I'm assuming is a very expensive cupcake so that it actually tastes like a cupcake and doesn't have gluten in it.

Lindsay 27:52
Yeah, it's very true. That that is very expensive. The foods and especially the really well made, desserts and products are expensive. So it is unfortunate that there is a difference there. You know, if somebody was to really just totally eliminate any kind of gluten item, or were you know, trying to buy the gluten free items, you would have all natural and all things made from the earth basically vegetables, fruits, meats, chicken fish. Rice is a big one. I'm not sure you know, I think rice is is pretty easily attainable. But yeah, you would probably eat really, really well as long as you balance things out as much as possible.

Scott Benner 28:42
And just the way that we would consider like clean. Like right, no additives, it is what you see there. This is a This is rice, this is a steak there's nothing else that has been put into it or added there's no anything else to it. This is this is the basics like staples.

Lindsay 28:58
Absolutely, yeah. And it really would be a wonderful way to go about eating gluten free. In my opinion, I think you would really you probably feel better overall, as long as you're choosing the right veggies and fruits and you know, whatever works for you, especially with a type one. I think it would be it would be great. And a lot of people with celiac have kind of like rose colored glasses about the gluten free food. A lot of it is really not great for you. There are other things that have to be added to make it you know, soft and mushy and sweet and this and that. So just because it's gluten free doesn't mean that it is healthy. There are things that you can eat on occasion, but it's not. It's I don't think it's any better for you than the non gluten free option.

Scott Benner 29:52
So I brought that I'm glad you brought that up because when I was going through all the testing to figure out my iron issue the one time the doctor just says to me Look, you don't appear to have a gluten sensitivity at all. He does. But let's test it. I was like, Okay. And so he says, so for a month, eat gluten free. And I did. And I put on weight from the I went broke, I felt like and I put on weight is what is how I felt and didn't feel any differently? Because of course I I'm not, I don't have celiac. So it was, it was it was an interesting month of I didn't find it to be off putting, like there's some bread that's fantastically good that doesn't have gluten in it. Oh, yeah, I feel I figured that out. But then I started learning what you were talking about, which is there's just gluten things that you wouldn't, you don't expect and so but but anyway, it just I did, I gained, I gained a few pounds. And I was like, That's fascinating. Because in my mind, I thought, Oh, I'm eating healthier. Right? And in you just set it it's not necessarily the case. It's there's a lot of other things that are going in, I'm assuming that have calories in them to try to make flavor in different ways. Is that kind of the idea?

Lindsay 31:04
Absolutely. Yeah, I think I can't speak for every single product. But I think a lot of the gluten free products out there are probably more calorie dense than some of the non gluten free counterparts. I think that there's it's not so much bad stuff, but it's just more stuff. Potentially in some some products when people think they are actually doing better for themselves, which if they're eating gluten free they are but of course, you know, loading up on all sorts of different gluten free treats, if not better for you.

Scott Benner 31:34
Yeah, you're sort of trading one problem for another one.

Unknown Speaker 31:37
Exactly.

Unknown Speaker 31:38
Yeah. Okay.

Scott Benner 31:39
So what is this is one of my favorite words that I don't particularly understand fodmap What, what is what does that mean? When people say I'm gonna do like a low fodmap diet.

Lindsay 31:52
So a low fodmap diet, I don't have all of the words for each part of the fodmap acronym,

Scott Benner 31:59
or you talk

Unknown Speaker 32:01
to bowl,

Lindsay 32:02
Holy Ghost something. There are certain kinds of carbohydrate that just simply are not well broken down and digested also by the small intestine. So a lot of times this food and it's not it's other food like apples and, and different sweeteners, like I think xylitol is one brussel sprouts, all sorts of different foods. They they're not well broken down, and they end up kind of sitting in your intestinal tract. And they start to almost like ferment, which, of course, causes inflammation, bloating, gassiness, discomfort. And the when I was diagnosed celiac, that was one thing and then I ended up eliminating dairy. Several years later, which I was having some issues with. And then a few years after that, I kind of honed in with my gastro on this low fodmap diet. And once I did that, I felt amazing. And it's been quite some time now where I've been on this diet or I don't even like to call it a diet but following this lifestyle and I feel like 100%

Scott Benner 33:22
Okay, let me take a shot at this right. No one laughed at me. fodmap is an acronym for fermentable oligo die mono, sack chlorides and Polly OLS.

Unknown Speaker 33:40
Sounds right, does

Scott Benner 33:40
it that can't possibly be right. But they they are short chain carbohydrates that are poorly absorbed in the small intestine and prone to absorb water and ferment in the colon. I don't think we went anything fermenting in our colon ever. That's um, I'm gonna make that statement right here now.

Unknown Speaker 33:59
No, you don't.

Scott Benner 34:00
So make. So I'm trying to get a feeling for what what would be on a low fodmap diet.

Lindsay 34:10
So the things that I really eat a lot of broccoli, sweet potatoes, those are all low in fodmaps blueberries, raspberries non dairy foods are low fodmap so we drink almond milk in the house and any kind of non dairy

Unknown Speaker 34:32
you know, substance Yeah,

Lindsay 34:34
I'm brown rice, almond a peanut butter.

Unknown Speaker 34:40
Eggs.

Lindsay 34:41
Those are all low fodmap

Scott Benner 34:43
Okay, so I found one now that I'm looking at and it's funny we don't we buy milk that has no lactose in it just for because it seemed like the thing to do and nobody really drinks milk all that often here. But I like how this this this chart I found is It says avoid excess glucose, lactose, a bunch of different vegetables that I guess you wouldn't expect. asparagus, beet root broccoli, brussel sprouts, cabbage, eggplant, garlic, onions, shallots. those are those are avoids.

Lindsay 35:16
Yeah. So I eat broccoli with no problem, which is interesting. But yeah, the like tomatoes and onions. Avocados bother me. I think they're on the list as well.

Scott Benner 35:29
Did you just do what the kids call? What is that called when you're showing off but you're trying to act like you're not? Damn it? I can't think of it. I'm so not a kid. But you were just like I eat brussel sprouts. Like, like you were a superhero.

Unknown Speaker 35:43
I'm so cool. My broccoli over here. Oh,

Scott Benner 35:47
yeah, yeah, broccoli, no trouble here. I get knocked down like it's nothing. A lot of Polly the polyols apples, apricots, avocados. That's really interesting. But then the other side of it says you can enjoy and then it gives you a whole list of things like don't feel bad because you could have a mandarin. The Oh, that's really interesting. The vegetables are more bamboo shoots alfalfa, beet shoots. Celery, celery. Does anyone enjoy Sorry?

Unknown Speaker 36:18
Do you want to say that I

Lindsay 36:19
just said yesterday how much I love celery. And I'm sure everybody's gonna make fun of me for saying that.

Scott Benner 36:23
He loves celery. strong, strong second episode title right there. Oh, parsnips you can finally Hey, listen, everybody, you can finally learn what a parsnip is. Is this your time? Go on Facebook later and tell people about it. I know what a parsnip is. I'm low fodmap you'll make all kinds of friends. But the but the the real story here is that you say you feel amazing.

Lindsay 36:51
I do. Okay. Yeah, I do. I was really, I was really struggling with really the most thing. The biggest thing that I struggled with was the fodmap issue. And if I the one example I can think of is for years, I was having a protein shake after a workout or in the morning for breakfast, and I would put peanut butter and and blueberries and whatever almond milk in it. And it was a couple hours later, I would be just so uncomfortable. I would be so bloated. I'm just uncomfortable, gassy, bloated, whatever. So I was I spent a year trying to figure out what the heck it was. And it was the protein powder. It was the vegan protein powder was made from pea protein, which is I really think it's the most common vegan like plant based protein powder. The pea protein was killing me and I now know that and it's like eliminated so many issues. For me I use rice protein, which doesn't cause any kind of adverse reactions.

Scott Benner 38:01
No kidding. By the way, the thing I was trying to think of earlier humblebrag

Lindsay 38:07
Do you hear my Omni pod beeping in the background here?

Unknown Speaker 38:10
I do. Are you are you putting it on right now? No, I

Lindsay 38:13
had it. Oh, it's expiring. Here we go.

Scott Benner 38:19
That's that. tan tan tan tan like I'm getting up calm down.

Unknown Speaker 38:23
Yeah, relax.

Scott Benner 38:27
All right. Um, so you found a guy who's willing to do it with you not buy a ring, but he's willing to eat gluten free? That's nice. And and you feel 1,000,000%? Better? Talk about a little bit? What is it like to tell another person you're gluten free? Especially when it became chic for a while? Did people look at you sideways? Or do you just keep it yourself?

Lindsay 38:52
I felt that way. Yeah, I felt that people were getting a little judgy with me. Just because I always worry that people think I'm doing it just to kind of get attention or to stand out. And that's, that's not the case at all. I don't want that extra attention and care, like from, you know, random people or from anybody. So that was really my biggest concern, telling people initially, I'm kind of outgoing, so I don't really have a problem talking about it. The same thing with with type one. I really don't have any issues talking about it. But I always do wonder if people think I'm just like, exaggerating something or you know, being difficult

Scott Benner 39:34
right now. I mean, it did really become like she gets the word like everybody stopped eating. Like, I'm not going to eat gluten. I farted once I'm not going to eat gluten anymore. You know, like that kind of thing. And it's a common thing when I was looking earlier, it's there's more than 200,000 cases a year in the US which makes it a common element. But Wow, even when you say that, I mean think of you know, you heard a lot more than 200,000 people tell you they don't eat gluten. I mean More especially online where everybody's like, Oh, I don't eat gluten, I don't do that. And I'm not saying like you even. I mean, it seems to me that even if you don't have celiac not eating gluten might be a really, you know, healthy thing for you to do. Right? Just because, you know, isn't that interesting, like, what we're talking about here is a lot of foods that, you know, are very, and I don't know how to talk about this correctly, but, you know, processing wheat is, is a is not a thing we've been doing forever, you know, like crushing wheat and turning it into flour and processing foods in general, is still a more, you know, hundreds of years, you know, 1000s of years thing, not millions of years thing. And so, I mean, you're there's just a list here of things that, you know, you would eat if you were wandering around in America or somewhere else on the planet and trying to fend for yourself out of trees and bushes and things like that. Seriously. Right, you know, yeah. And then some brilliant guy comes along and figures out puff pastry, and now you know, you can't poop, right? It just, it's not fair.

Lindsay 41:05
It causes a whole bunch of problems. And who knows? A lot of people say that they do think and there's been studies showing that that could be considered part of the problem here. You know, personally speaking, I, I try and avoid as much processed food gluten free food as possible. But I also love to eat and I love to eat well. And and, you know, we it has to balance, it has to be a balance. But with with people going gluten free, just voluntarily. There's a lot of people that do it. And I think a lot of people do it, because they're also having issues. They're having digestive issues. They're bloated. They don't know what the heck is wrong. And hey, why not try it, see if it helps. And if it helps them, whatever it is good.

Scott Benner 42:00
Is that considered like a gluten sensitivity? If you don't have like, the full blown, you know?

Unknown Speaker 42:05
Yeah, like, yeah, so

Lindsay 42:07
gluten sensitivity would, as far as I understand, it would not be considered an autoimmune disease. But something's something's going on with your body just doesn't like the gluten protein. Yeah,

Scott Benner 42:19
so that. So that low fodmap way of eating could help with other like gastrointestinal problems, and like irritable bowel, bloating, stuff like that, like it could really address a lot of different issues.

Lindsay 42:31
Absolutely. A lot of people with IBS and Crohn's do follow the low fodmap diet. It as far as I've heard, it helps immensely with those issues.

Scott Benner 42:42
I gotta say anything that stops something from fermenting in my colon, I think is probably a good idea. I, I try really hard. This last year, I've been, I should say, trying hard and succeeding in not eating processed foods. So I just sort of made a blanket statement to myself, like, if it comes in a bag, or a box, I stay away from it. Even down to like, you know, different oils, like I won't, I won't use an olive oil that's heat pressed or processed. I only use cold pressed non processed olive oil to cook with. No, and it's made a difference I am since the beginning of the corona outbreak, and I've said it on here a couple of times. But you know, as as we were all like kind of getting like locked into our houses. I looked at myself in the mirror and I thought, yeah, this isn't gonna go well for you, you know, and you're gonna end bad Oh, my god. I'm like, I don't know if they'll be able to get me back out the door once they get me in the house. Right? And so I was like, I was like, What do I do? And all I did was I cut out certain oils. I only use cold pressed non processed oil that I do use, and I'm eating on a What do they call that? I it's weird that I'm doing it. And I say that to people all the time. And now when I need the word when I'm being recorded, I can't think of it but holy hell, Lindsey I only eat

Unknown Speaker 44:11
organic or it's

Scott Benner 44:13
about the timing. This is embarrassing. Um, I swear I'm actually doing it. What are they everyone listening right now is yelling if this is what it's called, idiot, I don't even do it. And I know what it is. Intermittent fasting, I eat on an intermittent fasting schedule. So I choose eight hours of the day, normally between 11 and seven or if I get pinched in the morning, like from noon to eight and I only eat in that timeframe. Okay, and so beyond taking out processed stuff, and only in that timeframe. I haven't changed anything and I might be close to 30 pounds down since the being a Corona then no,

Unknown Speaker 44:52
wow.

Scott Benner 44:53
not interesting and I'm not limiting myself during the eight hours.

Lindsay 44:56
Good for you. That's amazing.

Scott Benner 44:58
Yeah, I'm But as you're talking, and this whole series that I'm going to do here about different ways that people eat, I've just become very interested in it. Like someone had a Dorito the other day, and I looked at it, and I thought, there would have been a time in my life where I would have seen a Dorito and thought to myself, those things are so fake, and they taste like crap. And then I would have eaten a whole bag of them. And, and now somebody kind of like, held the bag towards me. I was like, Nah, I don't, I would, I just wouldn't eat that. Yeah, you know, it's a, it's an interesting way, you can watch your mindset, sort of, like change. And really, I think sugar is the last Hill for me, honestly, because I still, if I get some sugar in me, I turn into like, I'm like the sugar version of a heroin addict. I'm just like, someone's like, Oh, look, here's a little candy. And you're like, I'm a little candy. It tastes like cherries. And I put it in my mouth. And then I find myself wandering around the house going, where's that bag, a little candies that tastes like Yeah. Find that bag so that I can eat every one of those things and make them go away. So they stopped tormenting me. You know, it did turn into Gollum pretty quickly.

Lindsay 46:12
And that's like, it really is a lot of your mental status and your mental energy. You have to kind of change the way that you think. And once you round that corner, turn that corner with maybe not having sweet stuff every day, or whatever it is. You You change, and you once you start to feel better, then you you're like, wow, this is this is amazing.

Scott Benner 46:37
Yeah. What do you do for? Do you have a sweet tooth? Do you ever get a craving?

Lindsay 46:42
Occasionally, I always say that I think my sweet tooth is like, just very minimal because of type one. We never really have a ton of sweet stuff in my house when I was growing up. And when I was first diagnosed, it was always like just an occasional thing, holidays or whatnot. So I don't really have a sweet tooth. I have a I love salty foods. So it's the same premise. When you when you eat a lot of salt, or add salt, you start wanting more and needing more to taste. So that's something that I have to keep an eye on. Like you just can't get it like

Scott Benner 47:23
enough is never enough,

Lindsay 47:25
right? You just have like popcorn, I could just put salt on the popcorn like crazy. And it would just it and then you feel terrible because you're like all bloated.

Scott Benner 47:35
And you have to keep escalating to get the same high out of the salt. At some point. You're just gonna start licking the salt shaker and then throwing the popcorn into your mouth. Exactly. Yeah. Yeah, I have a comparison that I'm not gonna make here. But actually, I'm gonna make it and then I'll bleep it out for you. But it's like, right, like, you start. You start with like, Oh, this is nice. The two of them seem to like each other. And then by the end, you're like, Can someone get it? done here? And this just isn't doing it for me anymore.

Unknown Speaker 48:02
It just totally goes off the rails. Yeah,

Scott Benner 48:04
yeah. Lindsey Wait, oh, you hear that played back all bleeped out. And you can't figure out what we're talking about. Only you are gonna get to laugh. Isn't that nice?

Unknown Speaker 48:11
I'm honored.

Unknown Speaker 48:12
I cannot wait.

Scott Benner 48:15
Oh, my God, anyway. Okay, so yeah, I think that I think that what I'm learning and what kind of drove me towards because I have to say like, if you do listen to the podcast, I, I really believe that anybody can do whatever they want. And it's possible that one of you out there is doing something that's really unhealthy for you. But that's your decision. I have no business making that decision for you. I just want you to understand how to manage your insulin while you're making the decisions. You're eating about food. That that's really my, like entire goal about the podcast, right? Yes. But I am becoming more interested in letting people describe the different ways that they eat. Because I realized that there's huge segments of people who are going to eat gluten free and the you know, some people are going to do intermittent fasting, and some people are going to do you know, other ideas. And so I've tried to line up a lot of people, I've had a lot of success years as the first one I'm recording but but I want people to come on and talk about their different, you know, food eating styles, and I don't think of them as diets, really just ways of ways of eating that, that end up being beneficial to you. And, you know, that's it. I just, I mean, it could not have been fun the 10 years you spent, you know, struggling like that. And it's really amazing that you found something that works for you. So I guess like spend a little bit of time here and tell me Is there any impact on your type one before you went gluten free and after?

Lindsay 49:52
Not that I can remember. I don't remember having any adverse reactions before I was diagnosed. Before I was gluten free, compared to after, although I was I was younger and it was quite some time ago, but nothing really stands out to me in great detail. I was diagnosed when I was six and I was doing injections for gosh up until about 2007 when I started on the Omnipod Okay, and I I've always been pretty on top of the diabetes Of course every day is different and a challenge but my parents I'm an only child and my parents really took a lot of time with me when I was little to get me on the right track and make sure I understood how things are important or you know how to handle different things and

Scott Benner 50:49
whatnot. So if even though you were bloated and uncomfortable and and making it what I mismatching is just horrible poops. It's just your your blood sugar control didn't suffer it within that situation.

Lindsay 51:03
No, not that I can remember. Nothing that would would have been really directly related to the celiac being undiagnosed.

Scott Benner 51:11
Okay. Hey, listen, now that you're not gluten free. Do you ever stand out from the toilet? Look in there and go, Oh, my God, that thing is perfect.

Unknown Speaker 51:20
No, you've never thought that like I make the greatest. Now like you've never had that thought.

Unknown Speaker 51:27
Although, you know,

Lindsay 51:28
I'm sure I know. I know people do that. And hey, I am not judging you. You should be proud of what you

Scott Benner 51:35
do. I think people should stand up and celebrate and be like, my God, look at that thing. perfect size and shape. came right out.

Unknown Speaker 51:42
healthy.

Scott Benner 51:42
I'm so healthy. My daughter has a friend Sanchez she calls. She goes, she'll say Mr. Benner did you? Do you have a ghost? And I'm like, What? And she goes a ghost. You know, when you don't really have the wife? I was like, wait, that's what that is.

Unknown Speaker 51:58
That's a great name. It's like, Is that an internet

Scott Benner 51:59
thing? Or did you make that up? You're still wiping though, right? And she goes, Oh, yeah. But you know what I mean? I think I do. Yeah, so awesome. I think I do. It's funny that girls vegan, but, but it's interesting, because some of the way she gets the vegan are less than healthy. And if you made me think of her earlier, when you were talking like, you know, you can eat a cupcake and say, you know, like this wrapped in a piece of plastic that you bought in the grocery aisle that you know, could live through a nuclear war and go vegan. Yeah, yeah. It's very interesting. We're gonna dig into all that. Okay, so run me through a day. You get up in the morning, what do you for breakfast.

Lindsay 52:45
So most common breakfast would be a piece of gluten free toast with almond butter or organic peanut butter. Okay. Sometimes I put some blueberries on top of it. And that's really going to be dependent on what my sugar is. What I'm doing afterwards, so that's really what I eat most mornings. Other mornings, I'll have like, eggs and maybe a piece of toast or I love siracha on my eggs, so that's definitely one of my favorites. Okay.

Unknown Speaker 53:18
And then do I'm gonna go through the whole

Scott Benner 53:20
Yeah, like, do you snack mid afternoon? Do you have lunch? Like what happens next?

Lindsay 53:24
Yeah, so um, I usually eat three square meals a day with some snacks mixed in depending on my work schedule, and depending on my sugar, obviously, I'm lunch a lot of times is a protein shake. So we'll have a protein shake with a little bit of dairy free yogurt and a little bit of frozen fruit and some peanut butter. So that that's, that's launched and that's probably I think that's about between 30 and 35 carbs depending on the fruit and a dinner. I mean, we could go crazy. We had sushi last night. We love steak. We love chicken barbeque chicken, sweet potatoes, mashed sweet potatoes

Scott Benner 54:11
sweet potatoes sweet potatoes all rotten without Of course any cheese or milk or anything like that.

Unknown Speaker 54:19
Yeah, you and you

Lindsay 54:20
can make all of those like really good, yummy foods gluten and dairy free. It just may take a little bit more time and energy but yeah, broccoli, salmon, fish, shrimp, crab legs, we

Unknown Speaker 54:34
we love it do all that stuff. I

Lindsay 54:37
do usually have dessert. And of course, again, it's going to be dependent on my sugar and how late it is and a bunch of other things. Did I work out that day? But we'll have how Gosh, I don't even know. A little bit of a gluten free brownie or part of a cupcake or something like that.

Scott Benner 54:57
Yeah. Hey, listen. You remember when we used to go to the movies? What did you get? When you went to the movies, did you bring something with you? Ah,

Lindsay 55:03
that's a really good question. I usually just get popcorn. Oh,

Scott Benner 55:07
because you didn't have that? Yeah, no problem. Got it. You're not do you find yourself smuggling food into places ever?

Unknown Speaker 55:15
Um,

Lindsay 55:16
I do, I have at times, and in the past, it's actually more so been for dinner purposes. So if we go out to eat, and I want to have some kind of pasta dish, I'd bring my own pasta. But there would have to be a conversation there with with the restaurant or with the cook about using a different pot and making sure they're cooking it in a in a separate pot of water, basically, because a lot of restaurants, they'll just cook all their pasta in the same pasta water. And that obviously would not work for someone with celiac. So

Scott Benner 55:54
because all that everyone can imagine making pasta and there's that, like thickness that that happens in the water. That is I guess the gluten, right?

Lindsay 56:02
Yeah, that's the starch that that comes off of that pasta noodle. And that's a whole other thing. I mean, eating out, there's a risk of cross contamination. Always try and let them know. And of course, you know, a lot of places are just more aware of these things right now. But you have to be super careful. And I'm not going to drive myself absolutely crazy. I'm not going to go in and inspect the kitchen and you know, demand all these crazy things. But you have to really be mindful. And you do have to hopefully trust that these people are doing the right thing.

Scott Benner 56:37
Yeah. Is it? Is it one of those things where you can just tell like an hour later, you're just I don't know, let's say farting in the car and you think to yourself, there's no way they wash that pot?

Unknown Speaker 56:47
Yeah, you'll

Lindsay 56:48
know, you'll just just I really wish I thought about this prior to talking to you. Because I really don't know how else to say it other than just being really uncomfortable. Especially as a woman, you know, if you're going out to dinner, and you're with your boyfriend or your friends and you're in a dress and heels or whatever, and you eat something that you shouldn't have, you're just like, super uncomfortable you want to do is just rip your clothes off and get in your PJs and go to bed.

Scott Benner 57:16
What that makes me ask someone to ask you, what's it like to have sort of a gluten issue on top of your period?

Lindsay 57:24
Um, for me personally, I wouldn't really consider it any different than Okay, guess what it should be? Yeah, I don't think there's any any change. There's only

Scott Benner 57:35
there's only so much bloating and uncomfortableness the body can make, I guess.

Lindsay 57:39
Yeah, there's a Yeah, there's a limit there. You know, I try my best to, for me, exercising is what? What eliminates that stuff? Even if I'm super uncomfortable, I try and just keep moving and keep drinking water. And those two things for me seem to help eliminate a lot of those issues. Yeah.

Scott Benner 58:01
Is there any other physical symptoms? Like I don't know, I'm making things up. But joint pain headaches, or does any of that? Or is it all just pretty much stay in your belly and your digestive tract?

Lindsay 58:13
Yeah, there's a whole there's a plethora of other symptoms that people have. Occasionally through my life, I have gotten them. I of course, I wouldn't know 100% if they were celiac related, or if I had eaten gluten at the time, but the most common other symptoms for celiac would be the joint pain. Absolutely, like an arthritic feeling. People start losing hair. People get dizzy and have blurred vision. And there's also a type of dermatitis like a skin rash that would be caused directly caused by gluten so people do break out and rashes and all sorts of different things. I'm on a bunch of different Facebook forums for celiac and celiac type ones. And I see people asking about all sorts of different things you would never even think of.

Scott Benner 59:09
Well, I'm going to ask you this because I'm in the middle of trying to help Arden with something if I said to you, it feels like your bones are bruised. Is that a feeling you've ever had?

Lindsay 59:18
Yeah, yeah, really? Okay. Absolutely. Or maybe for somebody who, who goes out and likes to party maybe feeling a hangover. I think that's another good comparison. Just just exhausted. Terrible. watery eyes. headache. achy kind of just

Scott Benner 59:37
flew like can't get rested. Yeah, Max deafness. muscles are no,

Lindsay 59:44
I'm not so much for me. But absolutely, I've heard it from all these different patients present with all these different symptoms that seem kind of far out there. But I do think that they are all related to celiac if I'm diagnosed

Scott Benner 59:58
as part of me that thinks I should just put are not an IV drip for a month and the letter stop eating, take her back to like zero and start over again. That did you have to do an elimination diet at first it just cut everything out.

Lindsay 1:00:13
We did our best to just cut everything out. I don't remember. I remember having the conversations with my parents, I remember them going through all of these different foods that we were going to eliminate and that we were going to keep. And I don't remember, like throwing out the kitchen at that time. And you know, starting from zero, but I know that that's what pretty much what we had to do.

Scott Benner 1:00:37
Okay. That's interesting. It really is. I appreciate you talking about this. It's obviously personal. But you were really excited to help and I kind of put the call out I and I appreciate that very much. It's something I just don't understand.

Lindsay 1:00:52
I was just gonna say I'm, I love the podcast, I am somewhat new to it. I think it's been a couple months actually, maybe since Corona started. And being a diabetic for 27 years, it has changed so much of the way that I think about things because you do and I know you've discussed this before you do fall into certain patterns and and just you get complacent with with things sometimes. And it really you've you've helped me, so I'm happy to chat here with you.

Scott Benner 1:01:22
It's very nice. I was wondering if we were going to take a couple minutes to talk about how terrific I was. And this is really a good time for it.

Lindsay 1:01:29
Yeah, you've you've been great. I really do appreciate.

Scott Benner 1:01:32
Yeah, I'm kidding. But thank you. And I'm glad. I'm glad I have to say I'm kidding. For the five people who are like don't understand sarcasm, and they're right now running to like a review somewhere. No, this guy is so full of himself. And he just said that he's great. And I'm like, all right, I gotta get out to the east coast once in a while talk to other people. Lindsey knows she's from right around here. We could probably have done this in person, I'm guessing.

Unknown Speaker 1:01:57
Yeah, yeah, absolutely. Yeah.

Scott Benner 1:02:00
Well, I'm really thrilled that the podcast has been helpful for you. And, and the complacency is something that I find in my own life all the time, where you just sort of you get that drift off, and you're like, Oh, it's only 160? Yeah, fine. You know, and then before you know it, it's three weeks later, and you know, you've got some app that tells you you're a one C, you know is gone up, you know, a half a point, and you're you know, your variability is growing and your standard deviation is getting bigger. And you just think well, what should I do? And you're looking at, I just probably need some more basil here, and then you're done. And it's, you know, something that's, it's pretty easy, just hard to see in the moment. You know, it's one of those. It's one of the macro things where you have to step back and see the whole thing and get out of this minute, two minute, you know, fight that you're in and start thinking about the whole war, I guess, for the

Lindsay 1:02:46
Absolutely, yeah, and I think a lot of it is just really how you're how the human brain handles things. You start something and it's kind of working and you go with it. And then it just continues and maybe it gets worse, and nothing, you can always do better. And that's definitely been brought to light.

Scott Benner 1:03:06
Well, how else right? Could you could you put yourself in a situation where you know that having a slice of pizza is gonna send you into like stomach cramps, and you know, two hours in the bathroom and still the next time you see a pizza, just go Alright, let's do it again. You know, start feeling like Well, I guess this is how my life is. And yeah, I guess it doesn't need to be. Especially if you have beet shoots.

Lindsay 1:03:29
I mean, I there's no comparison.

Scott Benner 1:03:31
If I opened your refrigerator, would I just be like, I don't recognize any of these foods.

Lindsay 1:03:36
No, no, you would you would be I'm sure you'd be fine.

Unknown Speaker 1:03:42
This has a face. What is this?

Unknown Speaker 1:03:45
What is this?

Scott Benner 1:03:47
Oh my gosh, well, I use very nice that your I guess I was gonna say fiance but obviously not your, your, your guy friend, which I'm assuming is what your mom calls them. That boy, it's very nice that he's doing it with you, you know, as much as he can, like, Yeah, I know. You said he has separate foods that are his but but it's it's very cool. And I think that it's um, it's just to have support around this sort of thing. I don't think can probably be undervalued because you probably feel like you probably felt already pretty alone with diabetes, then add this and am I wrong? Or

Lindsay 1:04:25
you're you're right. The support in any situation, diabetes, celiac or anything in life is really just so important. And even not just with him but with with his family and his parents and, and our friends. All of our friends are they know and they're mindful. So it's just nice to know that people it's nice to know when people think about you and maybe go out of their way to get you something or you know, make dinner a little bit more special for you and it doesn't It's just It's lovely.

Scott Benner 1:05:01
Yeah, no, I can see that. Hey, are there people who do a better job with gluten free foods than others? Like you? Sometimes he didn't just like, does your tongue just come out of your mouth and just let it fall out of your mouth thinking like, Okay, this is terrible. Or, like, where do you find a gluten free bakery? I guess I'm saying like, where do you? How did you crack them, there's

Lindsay 1:05:22
a there's a few. There's, there's actually several in New Jersey. There are there's one down south, it's about an hour and a half from me. And there are several up kind of close to the city. And of course, there's a whole bunch of places in the city. So you, I've just found them through talking to people and Facebook. And it's amazing. I mean, I, I will drive an hour and a half, actually, I, I've run a marathon. And after the marathon was on, I had my mom waiting there with a cinnamon bun. But prior to that, we drove an hour and a half just to get a couple of cinnamon buns for the end of the race, because it's just such an exciting venture to have like this gooey, icing covered cinnamon roll.

Scott Benner 1:06:13
See when you simplify your life, small things can be very exciting. And and that's true. That's really cool. Do you see yourself having a breakdown ever? Or do you think this is something you can just easily do your whole life,

Lindsay 1:06:26
it's something that I will do my whole life. I won't ever voluntarily break down and eat something that's not gluten free. Especially now, I am 33. And we you know, not right away. But we would like to have a baby one day and I definitely don't want to jeopardize my health in any way. So this is gonna be this. Is

Scott Benner 1:06:51
it good for you? Well, I think it's interesting to hear you speak and I'm hoping that other people coming on are gonna kind of follow similarly, that you're not a zealot or a lunatic. And you know, because I think I think there are some people could could easily think Oh, you don't eat gluten, this must be a, you know, just a raving loon, you know, and then, yeah, and you're just clearly a very normal, nice person. So

Unknown Speaker 1:07:14
thank you. Yeah,

Scott Benner 1:07:15
that's it. Yeah. Well, you're from Jersey. How could you be a bad person? This is true. By the way. Are you from here? because no one's really from here. Are they?

Unknown Speaker 1:07:22
Oh, I'm from here.

Scott Benner 1:07:22
Oh, I didn't think I was born in New Jersey. I thought we just all ended up here somehow.

Lindsay 1:07:28
We just got lost and ended up here.

Scott Benner 1:07:30
Yeah. Well, I always just think it's a job. You know, like, you get a job and you move to New Jersey or you don't want to live in the city. So you're going to commute? Yeah, I just thought of this as like a holding place for other people. But

Unknown Speaker 1:07:42
yeah, yeah. But I guess no, my

Scott Benner 1:07:43
kids are born in New Jersey. So they're from here. You know, yeah. gotta live with that shame. Now.

Unknown Speaker 1:07:51
It's a good thing.

Scott Benner 1:07:52
No, I actually like it here a lot. I don't I don't. I don't have any trouble with the jersey whatsoever.

Unknown Speaker 1:07:59
No, absolutely not.

Scott Benner 1:08:01
We have pharmaceutical companies and banks. And those circles to make left turns with we have all kinds of stuff.

Lindsay 1:08:08
Oh, yeah. Well, yeah, all of our roles and driving habits are like, first foreign to the rest of the country. Yeah.

Scott Benner 1:08:16
And what about those beaches where the water doesn't get warm? That's lovely. Did we not say anything that you are going to like five seconds from now? When I say goodbye, go, Oh, my God, how did I not say this? Or do you think we did a good job of explaining it to people?

Lindsay 1:08:33
Um, actually, yeah, there was one thing that I did want to want to discuss real quick was that when I was diagnosed, and when I was diagnosed with diabetes, and I know we are you're the podcast has discussed this before. I had chickenpox prior to the type one diagnosis. And the doctors all thought that that was related. When I was diagnosed with celiac, I had been in a stressful kind of life changing and not necessarily negative stress, but a very stressful long term situation. And all of my doctors also felt that that stress did kind of bring out the celiac, it, you know, your immune system was maybe a little bit compromised, and something just clicked and that's how it happened. So I've read that a lot. My doctors have also kind of agreed with that. And I think that's something to just know that that a lot of people say if you're sick, or if you're under a lot of pressure or stress. That may be the cause of some of these things are not the cause but what actually brings it

Scott Benner 1:09:42
out. Yeah, so everyone sit in the middle of a dark room and hum to yourself for the rest of your life. That's it.

Unknown Speaker 1:09:47
Yeah, just just don't do anything.

Scott Benner 1:09:49
No more interacting. Turn the news off to by the way. Oh, please. Yeah, that's it. It is interesting because as we've been working with Arden and she's getting more frequent blood draws is she trying to figure stuff out every once in a while, like her, like, you know, it's like a every No, it's not like on any schedule, but like, you'll see her white blood cells pop up like she's fighting some sort of an infection or something like that. But you don't you don't see it in her in her life like you don't you wouldn't look at her and go, Oh, she's sick right now, or something like that. But she'll have these white blood cells that indicate an infection fight. And then the next time she has the blood draws, everything's perfect again, right. And it's just interesting, you don't know what your body's going through. And, and the way I like to think about food is this, and I'll leave, I'll leave everyone with us. And I'm certainly not the gold standard for this idea. But I'm trying to be just because your body can process it doesn't mean you should eat it. Right? Just because it goes in your mouth and comes out the other side and you're still alive when it's over doesn't make it a good idea. Not all the time. So I'm trying to figure out what those things are for me, and I think everyone should be doing their best to consider what those things are for them.

Lindsay 1:11:01
I agree. I think that's a great way to think

Scott Benner 1:11:03
yeah, go I really appreciate you doing this. Would you hold on for one second, and thank you.

A huge thank you to Lindsay for coming on the show and sharing all that she knows about type one diabetes and celiac disease. Thanks also to Dexcom, makers of the G six continuous glucose monitor and on the pod makers of the Omni pod tubeless insulin pump. I also want to thank touched by type one, you'll be able to find all the sponsors at Juicebox Podcast comm or in the show notes of your podcast player. But if you want Dexcom it's dexcom.com forward slash Juicebox. Podcast my omnipod.com forward slash juicebox and touched by type one.org

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