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FDA clears first over-the-counter continuous glucose monitor

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Re: FDA clears first over-the-counter continuous glucose monitor

#431

Post by salawat »

eitally wrote: post #95
coldpie wrote: post #3

I'm T1D (insulin-dependent). I used a Dexcom for a couple years a while ago, back around the G3 through G5 era or so. I ended up stopping using it because my diabetes is very well managed, and I found it didn't make a huge difference to my management. With my insurance, each new sensor every week cost about $50, and would fail in various annoying ways: sometimes it would just stop working in the middle of the week, o…

fwiw, my wife uses Freestyle Libre 3 and the with-insurance cost every two weeks is about $40. Whenever she's had one fail (which seems to be about 1:10), Abbott has replaced it free of charge and sent a pre-paid label so she can return the failed device for QA review.

Worked at a PBM. Interesting factoid.

The FreeStyle Libre 3 has a lower ongoing out of pocket cost for people who just need diagnotic monitoring but no integration with a pump. Dexcom , however, offered rebates that made it cheaper in initial outlay by the PBM to get people using, then left them paying the higher upkeep costs for functionality they may never need.

Something to keep in mind. Your insurer doesn't optimize for you. They optimize for them.

Re: FDA clears first over-the-counter continuous glucose monitor

#432

Post by specialist »

michaelcampbell wrote: post #429
specialist wrote: post #424

Earlier quoted context omitted.

I LOVE heavy cream. But it's gotten so expensive and perishes faster than I like. FWIW, I've mostly switched to coconut cream. My local restaurant supply has a few different brands. So I mix it up. I go thru a box of 12 cans every 2 months are so.

Interesting; where do you buy it? Here in the US the standard grocery store has "heavy whipping cream" which I use. A quart lasts me a week or more; it's only used for coffee for me, and the occasional recipe my wife will make. But I'm surprised at its longevity.

Thanks for asking. Sorry, I used poor phrasing.

> But I'm surprised at its longevity.

Me too.

I prefer Costco's Darigold Heavy Cream 40% half-gallon. Starts to turn before I can finish it (by myself).

https://www.costcobusinessdelivery.com/darigold-heavy-whippi...

For a while, I'd make large batches of biscuits to use it up faster.

What I meant to say about the coconut cream (milk) is the 13oz cans are more practical for me.

--

FYI, I prefer these coconut milk and oatmeal products.

https://www.chefstore.com/p/chaokoh-coconut-milk_6228233/

https://www.chefstore.com/p/bobs-red-mill-steel-cut-oats_151...

Restaurant supply stores are like amazon's selection with costco's prices.

--

Lastly, elsethread, someone mentioned peanut butter powder. Would love a recommendation. Ideally something without any added sugar.

I appreciate sharing this food / meal prep tips. Every little bit helps, as I'm learning how to "hack" my body.

Re: FDA clears first over-the-counter continuous glucose monitor

#433

Post by SeanAnderson »

Hah, what a small world. I was just talking to my friend yesterday while we worked out together. He was applying for a 6-mo dev contract at a company making a 15-day wearable glucose monitor. He was a little concerned that it hadn't been approved by the FDA yet, though.

...guess that concern is no longer an issue!

Re: FDA clears first over-the-counter continuous glucose monitor

#434

Post by dbbljack »

you guys sound like yuppies, using a CGM to come to the conclusion that rice and soda cause sharper insulin spikes than proteins, and exercise is good for you! Could have gotten the same info from a $10 book of glycemic indices or a $20 traditional glucose test kit. If you aren't diabetic, a CGM is widely useless and you're just manually deriving basic facts about metabolism you could have just... read.

Re: FDA clears first over-the-counter continuous glucose monitor

#435

Post by jkaplowitz »

pwthornton wrote: post #409
michaelcampbell wrote: post #392

Earlier quoted context omitted.

> I was shocked at how much I spiked from oatmeal. Was it oatmeal, or what you ate oatmeal with (milk, sweetener, etc), or do you know?

The people at Levels, who do continuous glucose monitoring, say that oatmeal is one of the worst offenders. You really need to spike your oatmeal with fats, protein, and fiber. I regularly eat steel-cut oats for breakfast. My go-to is steel-cut oats, two tablespoons of Chia seeds mixed in (tons of fat and fiber), and a serving of mixed nuts and berries on top. On the side, I eat four scoops of powdered peanut butter…

Consider trying oatmeal with lactose-free milk. The number of lactose-free dairy products varies a lot around the world, but if you’re in a developed Western European or North American country, lactose-free milk itself is almost certainly available in at least two different fat levels. The most widely available brand in the US, but certainly not the only one, is Lactaid.

(Special mention: Germany has an impressive variety of lactose-free options. Even lactose-free Nutella equivalent, lactose-free cream cheese, and lactose-free mascarpone! Many lactose-free products in Germany have competition between the store brand, a major brand or two, and/or a brand or two focused on lactose-free.)

Re: FDA clears first over-the-counter continuous glucose monitor

#437

Post by anonfornoreason »

mikenew wrote: post #131
anonfornoreason wrote: post #56

I would recommend anyone to experiment with this. I did, and found out I was more glucose sensitive than I expected. This led me to get more broad labs done, with which I was able to find additional treatable issues that are likely the cause. If I hadn't done this, I would have found out via symptoms years later, after irreversible damage had already been done. You are your only medical advocate, no one else is going…

Can you share a little about the "additional labs" you did? I wore a CGM for about a month. Also found that my glucose numbers were not nearly as good as I would have expected, especially considering that I'm quite active and not overweight. But it's the "what next" that I'm stuck on.

https://www.ultalabtests.com/

https://www.ultalabtests.com/test/advanced-cardiovascular-he... https://www.ultalabtests.com/test/hormone-health-men-compreh...

Front page has 20% off coupon. This should get you a pretty wide view. You can add on extras, but this should get you most of what you want to understand. But, this level of lab work is going to require 20+ hours of research to understand, and even more if you pop funny values and want to figure out why. Have fun....

Re: FDA clears first over-the-counter continuous glucose monitor

#438

Post by imp0cat »

int_19h wrote: post #406
thimkerbell wrote: post #378

Earlier quoted context omitted.

Does chilling also work to convert bread starches into resistant ones, or does it only work for rice and potatoes?

GP mentioned bread specifically. I looked up some studies, and they are in agreement: https://pubmed.ncbi.nlm.nih.gov/17426743/

A starch is a starch.

However, this study seems to compare freshly baked bread to a frozen/toasted one.

I'd guess that the difference will be smaller when regular store-bought bread is used instead.

Re: FDA clears first over-the-counter continuous glucose monitor

#439

Post by throwup238 »

droopyEyelids wrote: post #411
aledalgrande wrote: post #345

Earlier quoted context omitted.

I actually just got one of these CGMs after listening to Peter Attia's (audio)book Outlive and started monitoring my glucose and experimenting with meals and exercise to see what effects they have. Apart from the weirdness of having something attached to your skin, it's like having another watch and you won't notice after a while. It's pretty cool and a lot more people than just diabetics would benefit from this know…

You got me real curious about why this is. I know there are waxy and starchy potatoes that have higher rations of amylopectin vs amylose starch respectively. One interesting thing is that if you continuously mix an amylopectin potato, it turns into a gooey, ropey substance that we don't use much in western cooking but is how some Chinese mashed potatoes are supposed to be prepared. I wonder if that transformation aff…

> I also wonder what exactly is making the cooled potato tougher to digest.

https://en.wikipedia.org/wiki/Retrogradation_(starch)

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