For your health here is something that people who have both diabetes and another disease can push their insurance companies to provide. It’s a telemedicine device and data management system called the Commander that can save them money and might also save your life. [Read more →]

Just as I was regretting having read all of Michael Pollan’s books, here he comes with a wonderful long article in The New York Times Magazine.

The article is “Unhappy Meals.” But the key point is about nutritionism. [Read more →]

Is it better to sweeten with Splenda, the McNeil Nutritionals brand of sucralose, or with one of the many brands of stevia? I keep changing my mind on this question and going back and forth between them. I suspect that I’m not the only one puzzling over this issue. [Read more →]

One of the biggest problems that people had at first with Byetta has just disappeared. Sure, it still makes some people nauseous, although that’s something that hasn’t bother me and there are good ways to deal with it.

But you no longer have to refrigerate Byetta. This updates my previous article here, “Refrigerating Insulin and Byetta”. [Read more →]

Pearl barley has by far the lowest glycemic index of any grain ever tested. Its GI is 25. Next lowest is rye, but only in the form of its whole kernels, with a GI of 34. Low glycemic is good for people with diabetes, because it has little effect on our blood glucose levels. [Read more →]

When I was in high school, I lived in Southern California on the edge of the Colorado Desert. It was hot. In the summer it was especially hot. One summer I worked in a dairy washing bottles. That was incredibly hot. [Read more →]