#1539 Smart Bites: Basics – Food Groups and Portions
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Intermediate Nutrition for ages 8 and up; teenagers; adults seeking to expand knowledge.
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Scott Benner 0:00
Here we are back together again, friends for another episode of The Juicebox Podcast.
Welcome to my nutrition series with Jenny Smith. Jenny and I are going to in very clear and easy to understand. Ways walk you from basic through intermediate and into advanced. Nutritional ideas, we're going to tie it all together with type one diabetes, talk about processed foods and how you can share these simple concepts with the people in your life, whether it's your children, other adults or even seniors, besides being the person you've heard on the bold beginnings and Pro Tip series and so much more. Jennifer Smith is a person living with type one diabetes for over 35 years. She actually holds a bachelor's degree in Human Nutrition and biology from the University of Wisconsin. She's a registered and licensed dietitian, a certified diabetes educator. She's a trainer on all kinds of pumps and CGM. She's my friend, and I think you're going to enjoy her thoughts on better eating. If this is your first time listening to the Juicebox Podcast and you'd like to hear more, download Apple podcasts or Spotify, really, any audio app at all, look for the Juicebox Podcast and follow or subscribe. We put out new content every day that you'll enjoy. Want to learn more about your diabetes management. Go to Juicebox podcast.com. Up in the menu and look for bold Beginnings The Diabetes Pro Tip series and much more. This podcast is full of collections and series of information that will help you to live better with insulin. Please don't forget 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 healthcare plan or becoming bold with insulin. This episode of The Juicebox Podcast is sponsored by Medtronic diabetes and their mini med 780 G system designed to help ease the burden of diabetes management. Imagine fewer worries about Miss boluses or miscalculated carbs thanks to meal detection technology and automatic correction doses. Learn more and get started today at Medtronic diabetes.com/juicebox the show you're about to listen to is sponsored by the ever since 365 the ever since 365 has exceptional accuracy over one year and is the most accurate CGM in the low range that you can get ever since cgm.com/juicebox Jenny, let's dig into your nutrition ideas here. I have you broken down into different modules or episodes. Today, we're going to be talking about basic nutrition, and this is an introduction for people of all ages. You're going to be doing a lot of the talking here. I do have some questions, but, you know, I just want to hear your thoughts.
Jennifer Smith, CDE 2:53
Awesome. Well, I think, in the way of how we usually navigate things, you have lots and lots of thoughts. So that always adds to we'll see
Scott Benner 3:02
it adds to the discussion. I imagine my thoughts are going to be more questions this time. So
Jennifer Smith, CDE 3:07
they will be, yeah, I you know, and the whole concept of starting with basic nutrition is just the idea that we need to understand the foods and the little pieces that make up all the foods that we eat, and then bring it into the realm of understanding why that impacts diabetes and in the long run, ultimately, we'll end up talking about long term health and but you have to start somewhere, right? So we have to start with the major nutrients, of which there are six, let's say macronutrients being the ones that provide calorie value, and then the more micronutrients are the reason that we really eat a variety of all the foods, right? So we've got macronutrients being carbohydrates, proteins and fats. And then the more micronutrient, the little pieces within all those big foods are the vitamins, the minerals, and then one that's always forgotten as an it's a nutrient. It's water. Like we have to have water to survive, right? We go longer without food than we can without water. So
Scott Benner 4:13
I just realized that some of the things I'm going to say during this are going to be things that I've learned, oh, God, don't laugh at me. Everybody just hang in here. But like feeding reptiles, oh, because you get bugs to feed them with, but you can't just give them like an empty husk of like a like a dried up cricket. The Cricket has to eat. This is so disgusting, but you gut load the crickets with certain foods so that when the reptile eats the cricket, it gets the nutrients that anyway, and they and they need to be hydrated, too. So interesting, yes, okay,
Jennifer Smith, CDE 4:45
no, that's that's a great way to kind of talk about this and bring it in. And that's why, I think you know, when we talk about the major calorie value, nutrients, those macronutrients, the goal of putting them in the body is just. Like you said, what's the quality of carbohydrates we're eating? What's the quality of the proteins that we're eating, what's the quality of the type of fat? Because we can get those from all types of things that we call food, but are they actually going to supply us, as non reptile the right nutrition to move our bodies the way that we need to, and, long term, keep us healthy, right? Yeah. So you know, from a breakdown, the biggest one that people with diabetes absolutely could define, well, count well and everything is carbohydrate, right? You tell me, what's carbohydrate? How do you describe it? Oh, gosh, it's
Scott Benner 5:39
so funny, because I guess I think of it more from the diabetes perspective, like, I think of it as, like, the countable stuff that ends up being also how I think of the sugar. Does that make sense? You know what I mean, like, like, carbs are, I mean, they're already, like, I knew when we talked about nutrition, I was gonna be like, everyone's gonna be mad somehow, but because I was gonna say, like, you know, I mean, that's where you kind of, like, get that fuel from, right, like, correct carbon and, but there are people are gonna tell you, like, you don't need carbs for that. You could get that from protein and fats. And, yeah, but these are the three places, like, we're not driving you to, like, eat a certain way, but these are the three places you can get this energy from,
Jennifer Smith, CDE 6:18
correct. The goal here is just to ensure that people understand, where do your calorie Where do your calories come from? They come from three major macronutrients, right? And I think the bigger thing here is, actually, there's a quote that I really like from Bruce Lee, and he says, essentially, in many things, you kind of you look at what's useful, or you kind of take what's useful and you get rid of what's useful for you. So that's the individualizing piece, which we'll kind of end up talking about. And then essentially, you apply the stuff that you thought was useful specifically to you, right? I mean, that's a grander specific of his quote, right? But that's the idea. It's understand the baseline, take what you need, get rid of what you maybe don't need, and make the best use of it for you. So carbohydrates, usually people think about it as sugar, right? But you know, it's also, as you said, the primary source of energy for the body to use, and the reason it's primary is because it's readily available. The majority of people, not everybody, but the majority of people have carbohydrates or sugar containing foods in their in their diet. And so it's an easy way for the body to kind of break down and supply fuel. Our fueling systems are the little pieces in the cells called mitochondria, and they generate something called ATP. Or there's all this stuff that works, but sugar and oxygen are the two pieces that work together to give you a really good boost of energy and how your body cells use it. In fact, your brain, it's crucial, really, really important for you to have sugar carbohydrate, because that actually is the one place in your body that sugar can enter without the use of insulin. Oh, that interesting. Brain cells don't require insulin in order to move sugar in. It's interesting. It is interesting, yeah, thus, you can kind of see why. When we have low blood sugar, we don't have enough sugar to get into our brain. It's why we lose a train of thought, why we can get confused or agitated, why some of those brain functions is your body is trying to keep the other systems working okay, and so you kind of lose a little bit of that cognitive sort of function, as the brain is not getting enough sugar shuttled in. Yeah, right. I mean, you know, the other reasons are obviously for exercise and all those kinds of things, we absolutely need some carbohydrates. Again, you're right. Some people use them, some people use the other macronutrients to kind of find a fueling system. But in general, the carbs that we want to aim for contain really good sources of nutrients. They contain a lot of good what are called antioxidants, those blues, purples, reds, oranges that come from our vegetables, especially, and are really good, low glycemic types of fruits like berries and apples and kiwi and that kind of stuff. And what do we also get from carbohydrates, the only place that we get something called fiber, really,
Scott Benner 9:20
oh yeah, grains, fruits, vegetables, there's no fiber in meat.
Jennifer Smith, CDE 9:25
There's no fiber in meat. Oh, okay, no kidding, there's no fiber in fat, right? I mean, some fatty types of foods may have some fiber in them as well. Some high fat types of nuts and seeds and those types of things, obviously are going to have fiber too, but they also contain carbohydrates, so they you're going to see a mix of these nutrients, often in different food groups. But in general, carbohydrates are primarily, again, sort of your grains and your fruits and your vegetables, legumes, that kind of thing, right?
Scott Benner 9:55
And why do we need fiber?
Jennifer Smith, CDE 9:55
Well, fiber helps us go to the bathroom. Well, that's.
Scott Benner 9:59
Very important.
Jennifer Smith, CDE 10:00
It is very important. And on the end of again, bringing this into the scope of diabetes management, right fiber helps to slow down digestion. So we focus on foods that are more complex, meaning their fibers are not as broken down, or they're more unprocessed types of fibers. So we're really looking to encourage gut health, keeping your gut healthy by moving your bowel every single day. You should be going to the bathroom every day, and if you aren't, it's not how your body's supposed to work, right? But the goal of moving things out also helps to discard a lot of things that don't need to remain in the body or get kind of absorbed back in the body. So the quality sources of fiber are going to come mostly from your plant based foods, especially your vi your vegetables, they're really good sources of soluble, insoluble fiber, as well as some of your high quality grains. These can be really low glycemic as well. So again, from a fiber containing a high fiber containing meal is going to be much slower to impact your blood sugar compared to something like processed carbohydrate.
Scott Benner 11:07
Okay, you know, if we give our dogs broccoli stems, they poop more.
Jennifer Smith, CDE 11:11
Oh, my dog loves broccoli. I actually we cook for our dog. And yeah, I mean, he gets, he gets broccoli, he gets lots of good stuff in his food that we make, turmeric. They like them when
Scott Benner 11:23
you're cutting, like, you know, when you're preparing broccoli, and you just throw, like, some of the longer stems to them. They eat them like candy and what else, sweet potatoes too, uncooked. Yeah, right, yeah. They love that stuff. And all that's fiber. And then you have to, every time somebody's cooking and gives to them, like, you have to, like, kind of say out loud, like, remember, like, take them out an extra time today. So because you're adding fiber, like this episode
Jennifer Smith, CDE 11:44
is going to be called something like macronutrients in your dog poop.
Scott Benner 11:50
Listen, I think that you've said it a number of times. I've thought this, you know, I'm sure everybody's thought this. But food, we think of as whatever we put in our mouth, obviously. And yet that's not necessarily where you're going to get nutrients from. Like, you might get calories from it. You might get, like, enough gas to, like, not die, but you are not supporting all of the systems in your body the way they need to be supported, and that could lead to short term and long term problems Correct. Yeah. And you need you so you need these ideas. So macronutrients, big ideas, went through carbohydrates. Let's talk about protein, a little bit meat, beans, eggs. Why is that as important? Well, I mean, Protein helps with what body tissue repair and things like that. Why would you settle for changing your CGM every few weeks when you can have 365 days of reliable glucose data. Today's episode is sponsored by the ever sense 365 it is the only CGM with a tiny sensor that lasts a full year sitting comfortably under your skin with no more frequent sensor changes and essentially no compression lows. For one year, you'll get your CGM data in real time on your phone, smartwatch, Android or iOS, even an Apple Watch, predictive high and low alerts let you know where your glucose is headed before it gets there. So there's no surprises, just confidence, and you can instantly share that data with your healthcare provider or your family, you're going to get one year of reliable data without all those sensor changes. That's the ever sense. 365 gentle on your skin, strong for your life. One sensor a year, that gives you one less thing to worry about, head now to ever sense, cgm.com/juicebox, to get started. Today's episode is sponsored by Medtronic diabetes, who is making life with diabetes easier with the mini med 780 G system. The mini med 780 G automated insulin delivery system anticipates, adjusts and corrects every five minutes. Real world results show people achieving up to an 80% time and range with recommended settings, without increasing lows. But of course, Individual results may vary. The 780 G works around the clock, so you can focus on what matters. Have you heard about Medtronic extended infusion set? It's the first and only infusion set labeled for up to a seven day wear. This feature is repeatedly asked for, and Medtronic has delivered. 97% of people using the 780 G reported that they could manage their diabetes without major disruptions of sleep. They felt more free to eat what they wanted, and they felt less stress with fewer alarms and alerts you can't beat that. Learn more about how you can spend less time and effort managing your diabetes by visiting Medtronic diabetes.com/juicebox,
Jennifer Smith, CDE 14:47
yeah. I mean, proteins are essentially the they're a piece of all cellular structure, and they're essential for building and repairing your body, kind of the breakdown of tissue that's supposed to happen and the rebuilding. And resupply of all of those cells and tissues, it relies on protein. So, you know, all these macronutrients could be considered necessary and appropriate. Protein is definitely one that I think has, I don't know, along with that, it kind of gets, it has gotten vilified in the past, right? And just like carbohydrates, there's a quality component to understanding protein right? Proteins also are really vital for enzymes and different hormones in the body, which take over for a lot of the body functions that we end up having. And then the big concept of a protein is broken down into something a lot of people have probably heard of something called amino acids, right? They're the little puzzle pieces that make up the whole puzzle picture of protein. And we have some amino acids that our body can make, and then some that are essential, and we actually have to get them by eating specific kinds of foods, because otherwise our body is not going to have all of those amino acids that we need to keep all these processes in our body, cellular turnover, et cetera, going the right way.
Scott Benner 16:07
Okay, so I guess I'm gonna save this till after we get through fats, and then I'm gonna kind of go backwards. So Okay, talk about where fats come from, why they're important, where we should be getting them. Yeah, so fats
Jennifer Smith, CDE 16:17
essentially come from a lot of the different food groups, right? Because you can have fats, one of those, it kind of hides. It's sort of sneaky, right? Because we have nuts and seeds that have natural proteins in so you might eat peanut butter, you know, whatever kind of nut butter that you like for the protein. But we're also getting the natural plant based fats that come in that food too. Okay, good quality types of plant based fats, we also get it from any oils. And if you are looking to cook or use an oil, salad dressings contain oils. You're really looking at healthy fat sources being things like olive oil or avocado oil or walnut oil. Those are really valuable sources of fat from, you know, just an overall body health and decrease in inflammation standpoint, yeah. But you're also going to get fat from butter, right? If you use any kind of spread on anything, I please just use butter. Don't use vegetable spread.
Scott Benner 17:22
That was huge when I was a kid. Oh, when Corel ware was the way we all had dishes, it was also margarine and that kind of stuff.
Jennifer Smith, CDE 17:29
Oh, yes, absolutely margarine. And like all the name brands of all the different kinds that are, I mean, they're still on the market, right? Oh, I can't believe
Scott Benner 17:38
it's not butter. Yes, you can. I yeah,
Jennifer Smith, CDE 17:43
I guarantee I can tell the difference. Yeah, no, but that's, you know, from a fat standpoint, we get fat and sour cream, or in cream cheese, in many of our, most of our dairy products that aren't labeled as fat free. Which fat free is not the way to go? Please, don't do fat free. If you need it lighter than at least, choose a reduced but most often, fat is not a bad thing. We need fat in our diet, kind of like fiber. It actually helps to stabilize in terms of blood sugar management. The problem being, as I said, early on, that is already a piece of many foods that we choose to eat. And so when you have full fat cheeses, for an example, or a really full fat type of meat, then you're adding extra fat at the meal time to other foods, from a flavor enhancing perspective, or you might have sauteed or cooked in additional oils or fats, they almost become, again, sort of unseen calories. So we do have to be, you know, kind of concerned, the wrong word to use, but just, I guess, aware is a better thing to say, aware of how much fat are we actually eating, how much do we actually need? We'll talk about, you know, how to figure out your needs and everything later on. But in terms of fat, we need it, quality sources are really important. And in terms of storage, our body has, I wish I had the exact statistic or the number of calories that our body stores easily as fat. It's the reason our body resorts to carbohydrate burning. It's quick, it's easy, it's there, it's right in our bloodstream. But fat gets stored, and our body has to work really hard, if we're not in a fat adapted type of fueling plan, our body has to work really hard to utilize and tap into that fat store in order to get energy out of it. It can be used as an energy reserve. From that understanding of where do, where do we get our energy from? Why don't we want to be fat free? Essentially, the outer part of the cell, called the membrane, is essentially a makeup of fats, right? And so we really need. To have fat in our body to maintain healthy, structural and functional pieces of the cells, much like protein. So they're all really, really important that also obviously is our body insulator. Some people might have more insulation than others,
Scott Benner 20:15
but it is what it's used for and what you need it for. It is absolutely
Jennifer Smith, CDE 20:19
the poor place to actually pack that fat away, which becomes problematic when we talk later about things like metabolic syndrome and insulin resistance, is that oftentimes that fat actually gets stored internally, around really vital organs. We want fat stored more from an insulation standpoint, right underneath the skin. We don't really want it deep and involved or around our internal organs that becomes dangerous.
Scott Benner 20:48
I've heard people talk about, I went to the doctor and, you know, I don't look I'm big, but I don't look like jelly, like jiggly. And the doctor told me, Oh, this is worse than than it's visually feels better, but it's worse because you have like, visceral fat, like around your literally around your organ, so your organs are struggling to work because they're packed in fat, correct? Yeah, it's not just like what's hanging from your arm or on your belly or something like that. Yeah. In
Jennifer Smith, CDE 21:17
fact, ens ago, you know, they used to, they used to look at people who they thought had some type of what's called alcoholic cirrhosis, right? They would see these what looked like sort of fat within and around the liver, and they came to find that many people who had insulin resistance and issues with metabolic function, their bodies were actually packing away, right? And storing this around the liver. And it's, actually, it's referred to as non alcoholic fatty liver disease, yeah. And it's, it's an unfortunate thing, right? But it can have major impacts. Your liver is an amazing organ in your body. It does so many phenomenal things. You don't want your liver fat.
Scott Benner 22:05
It's busy doing other stuff. You don't want it busy doing many
Jennifer Smith, CDE 22:08
other things. Exactly why is fat important when we look at all those macro and micro nutrients, as I said, initially, we want a variety from all the food groups. And the big reason we want a variety from all the food groups is because those vitamins that we get, some of them, are what we call water soluble, meaning we can just eat them and absorb them, and what we don't we kind of, you know, our body knows what to do with and it kind of passes out. But there are also four main vitamins that are really valuable and important that are, what are called fat soluble, meaning, if you don't have fat, healthy fat in your diet, you're not going to absorb these as well or retain them as well. So we've got vitamins A, D, E and K, those require some kind of fat, right? It's often the reason, if you take vitamin D, you might have a vitamin D supplement, and it's sort of Vitamin D is immersed in like an oil based sort of drop, especially if you're using the drop, might also K come combined with vitamin K from more absorptive type you know. Of option for both of those great way to absorb these fat soluble vitamins from all the variety of food you're eating at a meal is to have some healthy fat. So if you're having a salad greens, you want to absorb some of the vitamin K. You add a little salad dressing to your greens, and you absorb the vitamin K better. Oh, okay, right? I mean, there's major interaction between all of these little micronutrients, vitamins and minerals, right? We enhance the absorption of protein if we have some vitamin D or iron or vitamin C, excuse me, along with a meal that's something that's got a high, you know, amount of iron in it. So, you know, if we're looking for a lot of people with diabetes, worry about their immune system, right? So we're looking at things like vitamin C coming from foods women especially concerned lengthy into life about their bone health, osteoporosis, right? We're looking at calcium. Where are the greatest places in our diet that we're getting calcium from? Is it being absorbed the right way? I mean, there are supplements galore out there, but really, if we're optimizing by eating all of the major nutrients that we need, you wouldn't need them. We shouldn't have much issue in terms of so
Scott Benner 24:27
if you were eating grains, fruits, vegetables, meat, eggs, dairy, beans, nuts, seeds and avocado and some oil, you would be able to get all the micronutrients that you need along with all the calories and energy that you need, right, right? But that is not how we eat at all. It just isn't right. Yeah, I'm thinking of my grocery store in my head right now. Yeah, there's a vegetable aisle and there's a meat aisle, there's a quarter of an aisle with nuts in it, and you got to be relatively wealthy to buy an avocado. Yeah? So, yeah, so, oh, you know what's interesting is, I guess if you were going to have a healthy store, you would just have those items, correct? If
Jennifer Smith, CDE 25:07
I were designing a store, that's all that would be there, right? That would be the tiny little section that you go to that's called the Healthy section, or the organic section. Not everything organic is is great for you, either. So, right? I mean, you have to have some distinction there. But that particular section, which occupies, I don't even know, like a microscopic footprint in the gigantic warehouse of store it, you know, foods, it's not a lot that should be entirely flipped. What we should have is a store that is focused on, what are the quality? Organic, unprocessed, no canola oil. I'm sorry, but I will vilify it. You know, seed oils, those kinds of if you start looking at your food, you will find very few that actually go into your cart. And there are options, but you have to search them out. Yeah, right. You know what you talked about, the like, the produce section and the meat section and all of that. If we're really shopping healthfully, we're staying around the perimeter of our grocery store. Maybe we go into the aisles for, like you said, maybe the nuts, or we go into the aisles if you've got a great store that's got like, bulk of anything, you know, you get bulk in many of your different good grains or, you know, those kinds of things, but the aisles contain very little food. Put that in quotes,
Scott Benner 26:35
you used a word earlier. That's just ring ringing in my head for the last 10 minutes. Honestly, like you said, flavor. And I thought that is really how we all think about food, about texture and flavor, like, not about, I mean, obviously it's about fueling your body, and that's not a lot of fun. And whatever that dust is that's on the Doritos, I'm all with you. Like, it tastes awesome. And like, like, I'm not gonna lie, I like that. You called it dust. It's not, I don't know what I mean. What is it's the am I supposed to call it cheese? Because I don't think that's what's going on. No, no, I asked online, oh, what are the nutrients that are in Doritos? So here, Doritos are made of corn, which naturally contain carbs. There is also a small amount of dietary fiber, though it is typically much lower than what you would get from a whole grain. There's a modest amount of protein present, usually around two grams per serving, at about 28 grams, while not a high protein snack, it does contribute a little to your daily needs, depending on the recipe in the formulation, you know, if you buy blue or red or something like that, Doritos might include small amounts of B vitamins like niacin, thiamine and folate, that are naturally present in corn or added during processing. B vitamins are essential for energy metabolism. There may be trace amounts of minerals such as iron and magnesium. However, these are present in relatively small quantities, so beyond the calories, that's all you get out of Doritos, which is to say, not it's negligible. As far as help like, you'd probably be better off with a Flintstones chewable, which is also not the right way to get your vitamins. If you're gonna get vitamins better than
Jennifer Smith, CDE 28:12
it's better than nothing. And you know, I think you you brought up, actually a good macronutrient in there is, and the interesting thing is that it was quantified as a moderate amount, right? Two grams of protein in a serving of Doritos, which is probably what I'm guessing. I don't 20
Scott Benner 28:29
serving.
Jennifer Smith, CDE 28:30
It says, is it like 10 chips? I think probably something, probably like that, right? But, I mean, if you look at something that's going to be this goes into a little bit more about those macronutrients and also kind of food satiety. With those macronutrients, you bring up Doritos, you're likely not going to be satisfied with a single serving. No,
Scott Benner 28:54
I wouldn't imagine. I never have been so far. I've only been alive for 53 years, though,
Jennifer Smith, CDE 28:58
right? And what the what the manufacturing companies have figured out is the direct relationship between carbohydrate, specifically sugar, not good carbohydrate, but sugar, fat and salt. They've figured out the way to trick your your taste buds into saying, No, that 10 chip quantity, that's not enough. I'm going to keep coming back for more because now my taste buds are telling my brain satisfy more flavor. That was the word that, right. That kind of started this, right? But what are you going to get from more quality nutrition at a lower calorie cost, but a higher nutrient quality overall, right? I mean, vegetables are undeniably in the low caloric value they have in a portion like a cup, they have a considerable amount of protein. If you think about a cup of vegetables, has somewhere around five to seven grams of protein. Okay? And that cup of vegetables. Can you imagine eating a cup of, let's say, cucumbers, or a cup of carrots or a cup of green beans, or so, you're going to have much more satisfying heaviness right in your stomach. Your brain is going to get the registration that, gosh, I've been fed. I feel good now. We take in what we need. We took in what we need, we're good for a little bit of time, and then, you know, hunger cues come in later, and you have something else. But I think that's the piece that's missing from nutrition education, is we see everything that could be put in our mouth as a way to nourish the body. And it's not, no, I went the other day to get a newspaper, actually, at one of the like, gas stations, right? And I walked inside, and I was, like, confronted right away with the big donut like case, and there was a parent there telling their child to pick out breakfast. And, you know, my dietitian brain, like, doesn't really ever shut off. I like going grocery shopping. Like nobody wants to go with
Scott Benner 31:03
me. Was your first thought, we're in a gas station? Or was your first thought not a donut?
Jennifer Smith, CDE 31:08
They were combined thoughts, one, gas station, food, right? Gas Station, quote, food, right? And she this, I mean, and it was an honest like, let's get some breakfast. You know, this is breakfast for you, but that's it. May be filling in terms of calorie value, you're supplying the calories from a fuel but you're not supplying the bigger thing behind the calories. You're not supplying nutrients, right?
Scott Benner 31:33
The healthiest thing in that gas station might be the hot dogs, and that's really saying something, or the
Jennifer Smith, CDE 31:38
nuts people just get the pack of trail neck, make sure it doesn't have M M's in it. Well,
Scott Benner 31:44
Jenny, why are you no fun? Sorry. Listen, I love the conversation, because I don't imagine that people think about it this way. I know I didn't earlier in my life, and I just think the truth has to be said. You know, it's carbs, it's fat, it's protein. That is really all you need. Everything else is entertainment, eating of some kind or another, like and I'm not against that. Listen, I went out to dinner the other night. I got a steak and a baked potato at this place, and I think it was probably cooked in nine pounds of butter, probably okay. It tasted amazing, and it was more about being ever there with people and talking and all that stuff. Yeah, but, you know, I got home and I was like, Oh, I don't feel great, like it was too much. I make steak at the house all the time. I don't feel badly after I eat it. So, yeah, and
Jennifer Smith, CDE 32:35
it's probably goes along with how you cook it at home. Maybe you grill it, or you broil it, or you do something that actually doesn't include the pound of butter, you know,
Scott Benner 32:44
I might use a tab of butter. I'll either smoke it or I'll, you know, I'll make it with a little, a tiny bit of butter, some salt. I honestly, I make a steak the same way. Every time I use salt, I use sea salt, pepper, garlic, onion. That's pretty much it like, I just flavored a little bit. And then I cook it to, like, medium well, and then I eat it. And
Jennifer Smith, CDE 33:03
that's a great word. Again, is flavor, right? A lot of people also feel like the foods they've gotten used to, we'll just call them food, right, right? They do pack in because, again, manufacturing companies have figured out how to pack the most punch with that flavor. And what most people don't understand is that you can actually cook very flavorfully with a little bit of salt, some pepper. And if anybody you know is missing out on a section of the grocery store, should that be visited? It is definitely the herbs and spices section.
Scott Benner 33:39
Yeah, right. Yeah, you get a lot of flavor out of that stuff. I mean,
Jennifer Smith, CDE 33:43
amazing flavor that you can make your food taste you could take a chicken breast and make it taste 20 different ways by combining different seasonings and spices on it. Yeah,
Scott Benner 33:53
absolutely. So, okay, so I want people to listen to this series. I don't want them to feel like they're being parented? No, no. But honestly, this is super important for everybody, not just if you have diabetes or diabetes in your family or other autoimmune issues in your family, but also extra important maybe if you're in those situations. But I think we should move on a little bit like hit the micronutrients. Talk about the vitamins, minerals and water that we're actually looking for out of our food.
Jennifer Smith, CDE 34:21
Yeah, I mean, the water again, that's as a big one I hit on early on is the more vegetables we eat, we actually get water content from our vegetable. And we don't count that as like we're drinking a glass of water, but along with the fiber they supply, we get a good portion of water or fluid, let's call it, right. And so, you know, we can also do a lower calorie content from those vegetables. I mean water, and we've talked about water before, I think we actually did something specific to hydration, yeah,
Scott Benner 34:56
right around CGM use, or insulin, moving that kind of stuff. Yeah. Yeah.
Jennifer Smith, CDE 35:00
And so when we talk about hydrating our body, the more well hydrated we are, the better all these macro and micronutrients that we're trying to get in good quantity out of the foods we're eating, the better they can move around our body, the better they can interact on a cellular level, moving in and out. I mean, our body is an amazing it's an amazing machine, yeah, and all of the little micro enzymes and things that are used to move this in the cell this way, and move the other thing out and kill a cell off when it needs to die and bring in another. I mean, it is mind boggling. But if we don't have a good mix of things, and we're also not hydrated well enough to move the stuff around our body, then we're kind of at a low point, everything
Scott Benner 35:49
just sits like sludge. And you're everything sits like sludge, right? We need vitamins, minerals from our food. We need water from our food. It's it like so there's macro, like you talked about earlier. I know I'm just going over it again, carbohydrates protein, fats, and then micro, vitamins, water, liquid stuff that's that's inside of those things, so, correct? So think of the egg as the cricket and the and, you know, and the liquid inside of the cricket is, you know, the micro, right? And so you're trying to take in food that brings in these things that you need. But I think more importantly, when you hear people talk about, like, well, you know, eat simply, you know, eat clean, no processed. It just seems like reverse marketing at this point. Now, like, right? It is like, right. It's people who know how to eat healthy trying to talk to you about how not to eat. They're looking at the grocery store. The way Jenny is, there should be three things in this grocery store, and instead, there's 8000 things in here, and literally none of them are valuable for you, other than calorically, like right? And the value that they provide calorically is nothing compared to the harm they're providing in 1000 other ways, right? It's not food. That stuff is not food. It's, I don't entertainment, it's flavor, it's crunch, it's whatever you, you know, whatever it is. And I'm not saying you can't mix some of it in. Jenny is saying that, but I'm not saying,
Jennifer Smith, CDE 37:16
I am not saying, by no means, 100% 100% I've said before, right? 8020, 9010, yeah, pick something that works for you. I mean, you said it before. You know, we're all going to have social, social engagements that you kind of fall in step with what other people are doing or choosing, right? Everybody wants a piece of cake. You want a piece of cake? Great. Have your piece of cake, if it fits, if it fits for you, right? But I don't think that there's enough, there's not enough containment of social outings that don't revolve around
Scott Benner 37:52
food. Yeah, listen, I'm older, right? So I grew up through the 70s, when the food industry was starting to figure this stuff out, right? Like, pop tarts and stuff like that. Like, it's fruit and like, you know, like, I mean, literally, Pop Tarts. Were like, my mom would give us pop tarts and be like, there's fruit in this. Like, it's fruit and cake, you're gonna love it. Like, awesome. None of that's true. Just like, Fruit Loops, Fruit Loops are not fruit. And I've told this story on the podcast before, and I'll say it again to be embarrassed, but at one point, my wife was like, Why are you eating so many veggie straws? And I said, well, for vegetables. And she's like, those are potato chips. And I was like, like, aren't there vegetables in it? And she's like, No, I'm like, but some are orange and some are green and some are yellow. And I've just been wired that way, right, right? I have been wired that way. Like, everything is food. Food comes in bags. It comes in boxes. It like, you know, it's sweet, or it's this, or it's that. And even as an adult and a more thinking adult, there was still this thing there. I was like, Oh, well, like, I listen, I don't think consciously, I was like, let me get veggie straws, because I think there's vegetables in it. But when I went for something crunchy, I was like, Well, this is probably better, better. Yeah, right, but it's not better. It's actually it's nothing. It's just filler. I'll freely admit that, until I started using a GLP medication two years ago, I couldn't break that cycle. Like I was caught in the Eat more. It tastes good. Like, get that thing. You enjoyed it last time cycle. It wasn't until, like, you know, I injected something that was like, said to my brain, you're not hungry anymore, that I was like, Oh, I could step back finally and reassess what I was eating. Think
Jennifer Smith, CDE 39:33
about it, right? You have the ability that, again, a lot of people call it like the brain fog is gone, or the veil is sort of removed, and they can actually see and choose more appropriately, right? They can make more conscious decisions of instead of just opening the fridge and everything looks good, and it all goes on my plate. Now I can say, Oh, I am hungry. I'm hungry for the right portion of food, and I'm hungry for more things that I knew. Who I know, especially if they've got, if they've had a chance to get good education around using the glps and a focus around macronutrient and what's important to take in, then they can choose better, right? And
Scott Benner 40:13
I'm not saying take a GLP. What I'm saying. What I'm saying is like, go back to my mom in the 70s and don't be my mom so that your kid 50 years from now won't be like, I had to inject a thing to shut my brain off long enough that I could think about what I was eating. Like, like, that's all I'm because you are going to get you said earlier, what salt, fat and sugar food is, restaurants do it 100% people who make potato chips do it like they are feeding like, I mean, like, I guess they're feeding the reptile part of your brain. They're going, like, ooh, this tastes good. This was great. That was salty. Like, that kind of thing. If you don't start down that road, you'll never go down that road, and your kids might have a chance not to let me just make this as a play, and then I'm gonna let you talk for the rest of this time my life, I'm gonna cry. My life is so much better today than it was two years ago, like, significantly better in almost every measurable way. And it's because I don't eat the same crappy food that I ate before, and I wasn't eating that much of it before, like, I was really as careful as I could be about it, and my brain works differently. I have different energy. My vibe is different. I feel better. I'm able to be more active. Yesterday was Sunday. I got up early, I went to the nursery, I bought some flowers that are like kind of Easter related. I came home, I put them in pots. I made food, you know, we all hung out for a while. I watched little baseball. I cleaned up the garage. My day went on and on and on. Yesterday, at no point did I ever think like, oh, this is exhausting. I went to bed at midnight last night. I'm 53 I got up at seven o'clock. I did 17 hours worth of things, and I only went to bed because I was like, I should, it would be good for me to sleep now, but I could have kept going, and in the past, I would have passed out like and I wouldn't have done half of those things well.
Jennifer Smith, CDE 42:09
And you know, a big piece of that, and again, longer out in another session, we'll, we'll talk about what that means in terms of a cellular level, right? Our cells are, they're like our fueling place, like I mentioned, the mitochondria, you know, and what it does in terms of our powerhouse of cells. But if we're not feeding our body the right things, then our system gets, for lack of a, I guess, an easy way to it gets gummed up, yeah, and we don't make the fuel the right way, we end up staying sluggish and tired and everything. And then, from what you were actually saying before, just struck me in terms of the processed food that you knew to grow up on, which many people did right, and you get in the cycle of not knowing exactly what, but what have the food companies chosen to do? They remove all of the value, but then you'll see words like fortified or enriched on packages, and we're talking about vitamins and minerals here. We're really getting to the sort of the nitty gritty of, do we need something that's been enriched and fortified? Because what was there to begin with has been removed. No like and in terms of diabetes, what are the big ones that are hit pieces in what we want to be getting from food? I mean, we've got, everybody's heard vitamin D, vitamin D, you know, we have to make sure getting vitamin D. And many times, our body is actually not, guess necessarily processing vitamin D. Even if you're out in the sun, enough for your body to make it there are very few food sources that actually provide vitamin D. I mean, you've got egg yolks and you've got some fatty fish and then fortified foods that contain vitamin D, right? And then, you know, when we look at the other vitamins that are really important in terms of diabetes, we're looking at B vitamins, right? If you're not getting enough foods that actually supply healthy vitamin B and B complex is really the way that we want to get vitamin B. We want to get all of the different B vitamins at once from an absorption standpoint, right? We're really looking at getting vitamin B from a lot of our different types of foods, from meats, as well as from some grains, the least processed or unprocessed grains contain high amounts of vitamin B naturally. Why would we want to process that, break it down and then add it back in a way that probably isn't going to be as well absorbed by our body, right? So deficiency in vitamin B is often common, especially B 12 in diabetes. Yeah.
Scott Benner 44:38
Will we talk about supplementing with vitamins later in this series, I think we have at some point. Okay, good, yeah, not that I'm saying, like, you should eat cardboard and then take a vitamin. But, like, right, yeah. I mean, here's a good example of, like, how your body might not be able to press. If you have ever been prescribed vitamin D by an endo, they'll sometimes give you a 150 1000. You tablet a week to take, because they're trying to blast you with it so that hopefully enough of it sticks to you, you know, or you might take. I mean, I'm going to be honest, like, I take vitamin D every day. I take way more than the, you know, than what the label says. My thought is, it passes through what I don't use, and I'll grab as much as I can. I take zinc every day, I take a B complex vitamin every day, and I also take a really, like, awesome multivitamin every day, because there's things I still I was programmed from
Jennifer Smith, CDE 45:29
a gut level. May just not from, as you're saying, maybe the way that you were programmed, the way that you were brought up, unfortunately, hit your body in a way that now you're you just don't absorb as well.
Scott Benner 45:40
I don't think I absorb it as well. And I also still have a psychological block, like, I fixed myself on proteins and fats. I'm not good with vegetables. Vegetables. I'm like, a small child when you try to give me vegetables, yeah, we've gone over this before. I was, yeah, yeah. I got the like, you know, stare and eat your green beans. And then, don't worry, canned green beans, right? That were like Bush. They'll be there in the morning. For you, I got that good parenting so texturally, yeah, it takes me back to a place where I feel like a kid who's trapped like and I have a hard time eating vegetables so, but I give them to my dog because I know it's right,
Jennifer Smith, CDE 46:16
because it's because, you know it's right, it's good for your kid. Makes him poop. Well,
Scott Benner 46:19
every time I throw it to my dog, I think to myself, I should be eating this, but at least he'll be okay.
Jennifer Smith, CDE 46:24
At least he'll be okay. Yeah, in my new little dog, but I
Scott Benner 46:27
try to supplement where I know my gaps are well and
Jennifer Smith, CDE 46:31
and your gaps again, I mean, your gaps are different. You don't have diabetes. My guess is there was probably some sort of metabolic something going on for you in terms of, you know, navigating these these nutrients. And I would also expect that now that you're eating more real food with nutrients that are more quality, that actually were in the food, weren't added back to the food. You just like you said, the past two years have been a progress of you now feel really, really good. I also
Scott Benner 47:00
don't think I'm nearly done, to be perfectly honest. Like, I think I'm way better than I was, but I'm not wherever there is. I'm not there yet. Like, yeah, you know what I mean, like, and I just, and I do mean, like, at a cellular level, I don't know sure how well I'll be able to repair what's happened, but, I mean, I am trying, but I also don't know how long it's gonna take, yeah, yeah. But anyway, please just All right, so if you don't take anything else from this, get your carbs from grains, fruits and vegetables. Get your protein from meat, eggs, beans and dairy. Get your fat from things like nuts, seeds and avocado and stuff like that. That'd be awesome if you could do that right? Yes,
Jennifer Smith, CDE 47:37
and at some point, we'll also talk a little and, you know, I'm Cognizant as well, from working with multiple, you know, populations of people that we have a lot of what are kind of food deserts? It's not a lack of food, but it's a lack of nutrient dense quality food that we really should be eating, which, again, we've kind of touched on. But how do you do that when you don't have easy access, or you don't have the pocketbook that supports again, avocado is like, here's my right arm. Because I want an avocado right gets
Scott Benner 48:09
ripe too fast. Nick, you have to throw it away. You're like, oh my god,
Jennifer Smith, CDE 48:14
there went my arm. Yeah, right, no, and it's, I'm very cognizant of that, but you can absolutely still get quality nutrients, quality foods. There's a little bit of, you know, strategy and navigating that. Yeah, Hey,
Scott Benner 48:31
Jenny, let's move now to blood glucose management. And this is going to be kind of like a basic overview. Fabulous. Whenever you're ready. Just dive
Jennifer Smith, CDE 48:39
in. Okay, so, you know, in talking about nutrition when we have diabetes, specifically, we want to understand, how does that impact our blood sugar management? And so when we talk about what influences our blood sugar the most of the macronutrients, it would be carbohydrate or sugar, right? Essentially, when we eat food, body does this fancy stuff in our digestive system and moves all of the nutrients out into our bloodstream, one of them being glucose, right? And that can obviously cause your blood sugar to go up. How much we eat of it, the kind of or the source of that carbohydrate, all makes a big difference. So we're talking about, again, trying to navigate food along the lines of diabetes management. Carbohydrate has the biggest hit. I think in terms of simplicity, a lot of people, when they're considering blood sugar around meal times, they always ask for a target, right? What am I aiming for? What should I be hitting? What? What should I say under? What do I want to, you know, not go under in terms of blood sugars. And maybe you can give overall, obviously, the ADA standards, which are a very wide range, right, 70 to 180 I think anybody would be able to state that, even kids. And then we can personalize that or individualize that. You want tighter targets, let's say, for this reason or that reason, right? Overnight targets, maybe you want a tighter target for the overnight time period, which is again, a big grab in terms of your overall average and your a 1c you can get in Target overnight. You've got a lot better chance of keeping your a 1c in target right? Target ranges. What do you have for target ranges for Arden? What do you guys aim for?
Scott Benner 50:28
Well, I have, you know, it's interesting. It's changed a little as she's gotten older, yeah, because it kind of quickly becomes more hers and less mine, if that makes sense or not, right? And you have to start incorporating in all of the other stuff that impacts a person living with diabetes, right? Like, it's not just any more, like, Hey, come here, let me push a button, or only the variable, yeah, have 10 of these. Like that. Kind of all goes away, and all the other variables come into her life, and she's learning how to manage them, and she's doing a good job. But at the same time, even I thought like telling this girl, like, Hey, it's 70 to 130 and if you go over it, ooh, bad, right? Like, while she's learning the rest of it, was going to be mad thing. So I started telling her, you know, as she got older, listen, we don't want to go under 70. And I want you to think of 180 as, like, wow, I missed something somewhere. Yeah. We don't want to live above 180 we don't want to get comfortable saying to ourselves, like, I just basically went back to how I taught myself how to do it when she was a kid and gave her more of a thing. Now, if she was nine and I was taking care of it. Then I think I don't want to go under 70, over 140 I think I messed something up at a meal, and then I get more, like a gr like, reasonably aggressive, trying to bring it back. But 70 to 180 is, I also think, a little bit in line with how the algorithms are trying to work too, right? True, yeah. So I don't know. I think that's going to become the norm for people, because until the algorithms get more aggressive on rises, right and
Jennifer Smith, CDE 52:07
or allow personalization, because that's really what this boils down to, what stage are you at with your diabetes, or what stage are you at with your child who has Diabetes, and are you now at the point of, well, they were five when they were diagnosed, and now they're 15, yeah, what kinds of things could we look at the variables, and what kind, what kind of, I guess, turnover is the child now able or willing to do, yeah, to be involved in, and that is where It's a safety piece, then maybe you had really tight targets, as you said, maybe, you know, an eight or nine year old, you're the one navigating, and so you're able to have tighter targets, and you can figure out most foods because they're your choice in giving to your child, versus, oh, they're 17, and They're out making their own choices. So those those targets might shift and change, they don't have to be a hard locked in. Well, I know that this, you know, going above 140 it's it's horrible, and whatever. Well, you might need to loosen that while they're
Scott Benner 53:15
learning, while they're learning, and hope that they learn too, because they might not like, I know, smart adults with type one diabetes who will see like a 220 blood sugar, you know, four hours after a meal, and it's lunchtime, and they just they go again. And if you talk to them about it, they're like, look, I gotta live my life like, you know, but they've been at it for 25 years. And I would almost tell you that the numbers aren't as important as what's happening. Am I falling very quickly and getting super low? I don't want that to happen. Am I shooting straight up after I eat? I don't want that to happen. Am I staying high after a meal for hours? I don't want that to happen. The numbers are almost like, if you can avoid those three things in, you know, kind of a bell, curvy graph, way that fits into your ability, desire, understanding, then I think maybe that's what people are talking about when they say, we're trying to lessen variability and keep you more in a range, like, right? That does make sense to me? Yeah,
Jennifer Smith, CDE 54:09
no, absolutely. And I, you know, in terms of navigating with another one, not your own navigation, but you are the caregiver, and you're helping to, you know, to teach somebody, essentially along the way. I think that also begs the family to have a point of discussion. You start simply in looking at some data together, because if you really are hard set on staying below 140 or below 160 or whatever it is, and you're you're now allowing some of that management to go into the hands of your child or your teenager, then there has to be some education from how you've been navigating. This is what I do, to keep things when you eat your lunch at school contained. Are you able and willing to take on some of these strategies? And yes, there's going to be a learning curve too. It's not going to be. It will fall at first. But if you have such a desire to keep the same targets, then there have to be some strategies, some tactics overall, to getting there.
Scott Benner 55:10
I think that when I said if it goes over 180 I messed something up that needs more context, like I know what to do, sure. So if we're over 180 we didn't do one of the things that we know to do, that's a much different feeling for me to live through than a person who's over 180 and doesn't understand why right and feels out of control, like so when I say I messed up, I mean I actually knew what to do and I didn't do it, or I missed something, or didn't see a food the right way. That same feeling for a person who's not where I'm at or not where you're at or not where some people are, like, while they're still learning, that's a more out of control feeling. And I would never characterize that as I messed up. I would characterize that as you're having experiences that you're still learning from Correct. Yeah. So I guess bigger picture is, if these are our targets, whatever your targets are, if they're 80 to 130 if they're 70 to 180 like, wherever you set your targets, you know, How is the food playing a role in that? Like, that's the thing you need to understand, right? Like, you're, we're talking about basic nutrition, talking about carbs, grains, fruits, vegetables, proteins. I'm still going to tell you, you meet three people with type one diabetes and ask them how fat impacts their blood sugar, and they're going to say fat doesn't have carbs
Jennifer Smith, CDE 56:22
in it, correct? Yeah. And there's a when I do presentations that are about nutrition and have more of a visual for people to look at for really nice graph that I use that actually does do the three macronutrients, those carbs, proteins and fat. And it's a graphical timeline of hours and from our zero, you know, start of meal. What can you expect from carbohydrates? What can you expect from proteins? Where do they start to kind of hit? And then fats, where do they start to hit in impact? And it helps you understand how these foods, eaten simply alone, will cause a change in your glucose levels when we then add combination which most people don't just sit down and eat an apple, right? It's usually with something or broccoli, right? Usually you've got a combination meal, which is the goal for overall balanced nutrition. But then when we mix it all together, that graph gets kind of muddied. And so, as you know, you've always taught, obviously, and we've talked about a lot, is it's insulin role in understanding how to keep your blood sugars in a great looking place, or in your target that you desire, along with these nutrients that you're putting in first line. What does insulin do? Well, it makes
Scott Benner 57:41
your blood sugar go down. It
Jennifer Smith, CDE 57:43
makes your blood sugar go down. But why? What does it do in your body, right?
Scott Benner 57:47
Yeah, it's releasing glucose from your bloodstream. It is because on the
Jennifer Smith, CDE 57:51
cellular level, insulin is, and I'm going to use the age old kind of visual, it's like a key to a door, right? You've got these little locked doors on your cells, the glucose is circulating around. You really can't get in. There are some ways that it can without insulin. But for simplicity, insulin unlocks the door. It's like, oh. The cell says, Yay, glucose, you can come in now, welcome in, right? But that only happens in the right timeline. Again, when you're looking at a graph of where should my blood sugar go up to? Where do I want it come back to, to come back down to, in the aftermath of a meal? In what timeline? That's also an understanding of insulin. Do you have to know your nutrients, but you also have to understand, then, when I eat this food versus that food, what's the timing of the insulin so that there is enough at the right time to interact at the cell level and allow the glucose that you've eaten to come in at the right pace, right you don't want the glucose going in so slowly that blood sugar gets higher than you want, because that's a mist timing of insulin. On the same note, you don't want the insulin to have worked so hard so soon that what you ate is now like, rapidly, it's like overloading your house with people, and you're like, Whoa. Now there's no people left outside.
Scott Benner 59:09
I think that the blending of the nutrients is probably the part that is harder to understand, maybe, and once you get it more valuable to understand. Like, if you just went down to your refrigerator right now and took a bite of a stick of butter, I do not believe that your blood sugar would go up, right? And, you know, there's fat in that, like you said, fat, well, you know that's, it's the combo. It's, it's having, you know, also, eating a dry baked potato wouldn't hit your blood sugar the same as hitting a baked potato and putting sour cream on it, or something like that, right? Sure. And the sour cream, let's say butter, because I started with butter, the butter is probably not gonna make your blood sugar rise by itself, and it's not making the potato rise faster. It's slowing down digestion. It's changing how your body's managing the potato and keeping your blood sugar higher longer. They're not. Five endos are going to tell you that, like, you know, especially in the beginning. And so you're just out there saying, like, I don't understand this. Like, why is this a problem? You know, I had bacon and eggs this morning and just one little piece of toast. I don't understand. Like, it's 20 carbs for the toast and everything else. Didn't have it in it. Probably the bacon, right, right? And now suddenly the protein from the eggs is actually having, like, you know, it was probably having a nominal impact if you just ate the egg. But now the toast pushes your blood sugar up. The bacon kind of keeps it up there a little longer. Now, all sudden, they're counting the proteins, giving you a little more. And then people like, I don't understand, I basically had bacon and eggs this morning so, and
Jennifer Smith, CDE 1:00:36
that's where a lot of people then, if they have enough of the same thing over and over, kind of like that, regularity and understanding the foods that are your typical things to eat, you see that you say, Well, clearly, I need to change my insulin to carb ratio, right, right? It may not be the case if you ate the toast alone. Does your insulin to carb ratio along with the right timing of that insulin? Does it actually work? Does your blood sugar? Yes, go up. Maybe it peaks at 139 and then it comes right back down nicely. By three hours later, you're at a target of 95 which was your goal. Great. But as you said, Now you add those other macronutrients, proteins and fats, and in what quantity? Oh, you had one little piece of toast. Great. You carb counted for the toast, but these other macronutrients, again, depending on how much of them you ate, may end up keeping your blood sugar stuck higher after the bread was kind of done hitting Yeah,
Scott Benner 1:01:34
and you don't know it, one loaf of bread could be made with high fructose corn syrup, while another loaf of bread is not, you know, people get it into their heads, like, oh, like, wheat bread, that's healthy. Wheat healthy better. Like, not necessarily, right? Yes, brown, definitely better than white, right? You get into the that stuff you do see, for some people, like sourdough doesn't really touch them, so that's about what's inside of it, not about what color it is. Or, if your mom told you this is healthy, eat this, or something like that, because right, your mom didn't know either exactly correct. Yes, Jenny's mom knew. Most of our moms didn't know. I've told enough stories to know that my mom didn't know. So okay, so that's our goal. We understand the role of insulin. I think you know, do you want to? Do you want to go a little deeper here? Or do you, like, where you're at with this? No, we can go deeper.
Jennifer Smith, CDE 1:02:23
What? What are you considering in the dig into thing?
Scott Benner 1:02:27
Well, I mean, this is the basic one, and we are kind of up on an hour, so part of me just thinks, like, maybe just hold this and then move on to the next module and let them build on each other. That's great. Yeah, no, that, yeah, that's perfect. Okay, all right. Well, then I appreciate this very much. I can't wait for people online to y'all just about this great thank you.
The podcast episode that you just enjoyed was sponsored by ever since CGM. They make the ever since 365 that thing lasts a whole year. One insertion every year. Come on. You probably feel like I'm messing with you, but I'm not. Ever since cgm.com/juicebox thanks for tuning in today, and thanks to Medtronic diabetes for sponsoring this episode. We've been talking about Medtronic mini med 780 G system today, an automated insulin delivery system that helps make diabetes management easier day and night, whether it's their meal detection technology or the Medtronic extended infusion set, it all comes together to simplify life with diabetes. Go find out more at my link, Medtronic diabetes.com/juicebox Hey, thanks for listening all the way to the end. I really appreciate your loyalty and listenership. Thank you so much for listening. I'll be back very soon with another episode of The Juicebox Podcast. My diabetes Pro Tip series is about cutting through the clutter of diabetes management to give you the straightforward, practical insights that truly make a difference. This series is all about mastering the fundamentals, whether it's the basics of insulin dosing adjustments or everyday management strategies that will empower you to take control. I'm joined by Jenny Smith, who is a diabetes educator with over 35 years of personal experience, and we break down complex concepts into simple, actionable tips. The Diabetes Pro Tip series runs between Episode 1001 1025 in your podcast player, where you can listen to it at Juicebox podcast.com by going up into the menu, the episode you just heard was professionally edited by wrong way recording. Wrong wayrecording.com you.
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