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Episode 28: Mastering Carb Counting with Andi Balog
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In this week’s episode of the Type 1 Club Podcast, Jacqui is joined once again by Andi Balog, also known as The T1D Nutritionist, to take a deep dive into one of the most important (and often confusing!) aspects of Type 1 diabetes management: carbohydrate counting.
Andi shares her personal journey with carb counting from diagnosis to mastering the skill, and offers practical tools, mindset shifts, and strategies to build confidence and reduce overwhelm when managing food and insulin.
If you’ve ever felt unsure about carb counting, confused by food labels, or stuck relying on packaged food for ease, this episode is packed with tips to help you take the next step toward more accurate, flexible and empowered diabetes management.
Connect further with Andi @thet1dnutritionist
Carb counting masterclass
Or visit The Type 1 Foundation Website
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If you'd like to share your story with our podcast listeners, please email: podcast@type1foundation.com.au
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Transcript
Introduction and Podcast Purpose
00:00:00
Speaker
The content provided in this podcast is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
00:00:14
Speaker
Reliance on any information provided by this podcast is solely at your own risk.
00:00:23
Speaker
Welcome to the Type 1 Club. Whether you're a parent grappling with a new diagnosis, a caregiver seeking guidance, or simply someone wanting to learn more about type 1 diabetes, this podcast is for you.
00:00:36
Speaker
Together, let's dispel myths, break down barriers and build a community of understanding and resilience. Join us as we embark on this journey together, because with knowledge, compassion and support, no one should ever feel alone in managing type 1 diabetes.
00:00:54
Speaker
Welcome to the Type 1 Club.
Meet the Host and Guest
00:01:01
Speaker
Hello and welcome to this week's episode of the Type 1 Club. i am your host, Jackie Kidman. I am a Type 1 mum. I have a 10-year-old boy named Harvey who was diagnosed in June 2022 when seven years old.
00:01:16
Speaker
when he was seven years old Today I have a guest who is, well, I feel like she's really well known in the Type 1 Foundation sort of world, Andy Bailog, the T1D nutritionist, some people might know her as. She's got lots of names and lots of hats in the Type 1 kind of Foundation world as well.
00:01:37
Speaker
ah She actually was on a previous episode, so she's come back come back again, which is great for her to be able to share her expertise and knowledge with us. um If you want to go back and listen to a bit more in depth of Andy's diagnosis story and she tells us a little bit of a journey of her life and how she kind of got here to be doing what she's doing, and that's episode
Carbohydrate Management Insights
00:02:00
Speaker
seven. So we're coming up to maybe where maybe this is about episode 27 by the time this is released. So um go back and have a listen to to that. it's ah It's a great episode.
00:02:12
Speaker
So Andy, thanks again for coming on the Type 1 Club. Thanks for having me. I was so excited to be back. So good. So we thought that we would dive a little bit today more on like a and know we do a lot of sharing people's stories and diagnosis stories and what things they may be doing, you know, in their lives or the world and stuff like that of the type, the type one world.
00:02:36
Speaker
ah But today i we would thought we could do a little bit more of a targeted kind of topic around carbs so I'm sure if you're listening to this episode you would have all heard that word carbs it seems to be a word that is one of the first things that we're kind of spoken about after diagnosis would you agree Andy yeah definitely um I think especially these days you know when you're diagnosed I think that's one of the first things they throw at you yeah yeah
00:03:09
Speaker
So we thought that Andy's got lots of personal experience because she's obviously a type 1 diabetic herself, but also as part of her business where she supports other type 1 diabetics around how to manage their the their type 1 diabetes a little bit better or just to get a bit more of the insight and stuff into what's going on.
00:03:31
Speaker
um So we thought that we could dive a little bit deeper into the carb counting and, you know, what some of the formulas people might be using. But Annie's going to kind of focus on what works for her, um her tried and sort of tested.
00:03:47
Speaker
Obviously, everybody, you know, it is an individual disease. So um everything everything is different. But I just feel like the more information we get sometimes that those little nuggets that come out, we're like, ah, okay, maybe that's what I'm missing. That's the missing piece. And we can sort of tweak stuff. So I'm personally excited to to ah to come along the journey of this episode.
00:04:08
Speaker
I always think that I can i can never learn enough. Let's dive in. So tell us tell us about your personal experience with the carb counting side of things. The personal experience with carb counting for me is, it was funny how you asked, you know, like, do I agree that from diagnosis you get thrown the word carbs and, you know, you start talking about it a lot.
00:04:30
Speaker
And I think it's because being diagnosed a while ago, it was just a little bit different. The focus wasn't quite on carbs as much straight away, but it definitely, you know, evolved to that by the time I was in my teens and things like that.
00:04:45
Speaker
So... When I first got diagnosed, the main education that I received was just around like, you have to take insulin now.
Carb Counting Education and Methods
00:04:55
Speaker
And it was more, you have to eat a set amount of food rather than focusing on carbs, if that makes sense. So I was just introduced to the method of exchanges.
00:05:07
Speaker
And that was just their way of, I think, simplifying carbohydrate intake so that we could know. So basically this is how it was kind of laid out to us, for example, is like, okay, from now on for breakfast, you need to have one exchange, which one exchange equals 15 grams of carbs.
00:05:24
Speaker
And for lunch, you might need two exchanges. And then at dinner, you'd need two. And then if you have a supper, like before bed, you'd have a one, for example. So it was kind of like, that's how they laid out Right.
00:05:36
Speaker
And that's interesting. What I've just told you there is basically the extent of what, there was no um discussion about like, if you happen to have a little bit less carbohydrate, you could do this. There was nothing like that.
00:05:46
Speaker
So that's basically, that's my intro to carbs there. Okay. Okay. And then you saw the change happen. Yeah. um So then obviously getting older and then things changing in the way that um they would teach people things in hospital, that diagnosis and stuff like that.
00:06:01
Speaker
um You start to learn different things and then, you know, social media comes out and you start hearing about different things. And then i won't go into that much because we spoke about it in that first episode. But if you wanted to go back, like Jackie said, and listen to that, i kind of explained more about how I ended up where I am today, which is a big part of this because kind of my own, I just had this realization that something wasn't right with how I was kind of managing things. It wasn't maybe the best way to manage things. Not only were my levels not in control, but I also had no idea what I was doing all the time. I was like, always like, you know, this is like the norm, right? it's like, I'm confused. I don't know what I'm doing. Do I do this? Do I do that? Should I eat this much, that much?
00:06:42
Speaker
What's the carb count? What's the, but like, I was just so confused. And because of that realisation, kind of made me look into things more like do my own research of like, what actually ah carbs and carb counts and things like that.
00:06:56
Speaker
And then getting an insulin pump also kind of exacerbated that because then there was more training around carbs for insulin pumps. So did you feel that the education kind of part only came about more because you went on a pump back then?
00:07:11
Speaker
I would say so. Definitely. um it yeah definitely, i think, helped a lot and um opened up more thinking around like carbs and paying more attention to it, definitely.
00:07:26
Speaker
Because it's just different training you receive when you start going through that. Yes. I'm actually, because because Harvey's been on a pump now for five months or something. I don't even know. I've lost track. we were just talking about how fast this year has gone.
00:07:38
Speaker
As you were sort of saying that with the exchange, like it wasn't necessarily the exchange, but it I was definitely around like number of units and stuff. And now i I can't even remember how I used to do that. I mean, I can now that I'm talking in it through, but I have to use an app and type in.
00:07:52
Speaker
Yeah, like it was, yeah, like it's so quickly how things delete from your your your memory when you've kind of got something, a new form of information. And then you're like, oh, yeah, that's just how we, but you know, we do it.
00:08:05
Speaker
Yeah, because you do it so much each day, right? So it kind of deletes it really quickly because you just pick up. Yeah. So, you know, when when when clients come to you, are you like teaching them from scratch, do you feel, like, of how to do this? Or they've got some base knowledge? Like what's the average kind of? Everyone's so difficult. No offence to your clients if you say that.
00:08:25
Speaker
But, you know, like I feel like I'd have some base knowledge, but then I guess when you teach people it Maybe I don't. Like maybe I'm just, yeah, I don't know. Yeah, i it's very different person to person.
00:08:39
Speaker
I've worked with all different kinds of people in different levels. um There's been people who have had zero like still on exchange talk or like what you were saying, unit talk. Like I take this many units for lunch, or this many units.
00:08:53
Speaker
and stuff, that tends to be be older clients because they're still maybe on pens and haven't decided to go onto a pump or something like that. So I find the correlation is usually pens exchanges, whereas like proper carb counting is people who start to go towards like an insulin pump or they've gone through and a certain hospital or like certain training that they've, like maybe they've gone and done like the Daphne course or something like that or like a carb counting course that goes into it a bit more than Because they do, they they exist out there right now. So people start to funnel through those and some people do have more of that newer understanding of it, I guess. But so yeah, sometimes it's introducing the whole thing like from the beginning or at least trying to go through the beginning aspects to make sure they know those parts.
00:09:40
Speaker
And then, you know, it's usually like, if you know any of this, let me know, we'll just skip past this and like you just kind of move from there. Yeah, that's usually how it goes.
Challenges and Mental Health Considerations
00:09:49
Speaker
So can you take us through the method that you use?
00:09:53
Speaker
Yeah, yeah, yeah. So um and there are lots of different methods to car count carbs, right? So there's exchanges, there is using like you the size of your hand, for example, like visualising many carbs are on a plate.
00:10:06
Speaker
You can just rely solely on an app. So just like Calorie King or something like that. You can rely solely on nutrition panels and and learning your way through that and figuring out how to read that.
00:10:20
Speaker
But the method that I use and that I recommend to people is basically a combination of those things, but not so much the, I don't really rely on like the using your hand or like visualizing as much, except for the fact that using these other methods, when you get better at that, you will naturally visualize and be able to guess better. Does that make sense?
00:10:45
Speaker
So at the moment, a lot of the people that I work with, like you were saying, what's the general thing? the The majority of people are just guessing their way because life is busy already and then you add type one and there's so much extra load in your day.
00:11:02
Speaker
a lot of the time, I think the problem is that people don't have the time or they feel like they don't have the time to learn this new skill. So we kind of just guess. But But that then obviously causes all these issues down the line. so my method is to learn how to actually read labels properly.
00:11:21
Speaker
It combines that with um using applications like Calorie King, for example. It ah involves... actually going through ah a period of time, and I'd say that would be at least a year where you are dedicated and making a lot of food at home, practicing using scales, actually calculating things to an absolute T, which can sound daunting, but it's like putting in the reps. Like you were saying before, it's like if you do something enough times, it starts to become second nature so quickly.
00:11:57
Speaker
And by putting in that time and dedication for like, I guess it's quite a while, right? At least ah a full year of like doing this day in, day out, every meal. But what you've done, you might not even realise that you've done it, is you've put all of this information in your brain that you start to memorise naturally, start to know how many carbs are in a certain size banana, for example, I'm just looking at my fruit bowl over there. You'll start to know, ah this is that bread need, or this is with bread i might, um or this kind of bread or this kind of cake, I will um just be careful because I remember that they're all different sizes and what the nutrition panel says isn't quite right. Or these kinds of foods usually aren't quite what it says on there. I might need to make an adjustment.
00:12:44
Speaker
It's also about just learning all the different foods that have carbohydrate because that's also a gap that a lot of us have is like we just kind of don't really know because we might not have eaten all those things before.
00:12:57
Speaker
And especially if we're like eating out, like let's say we're newly diagnosed and then we go out to a restaurant, like that's like a minefield. We have apps. All of a sudden we are having to think about something that we never had to think about before.
00:13:09
Speaker
It was like you just put it, you just you just eat, you just start eating. But it's like now all of a sudden you have to try and imagine how many carbohydrates there might be in there. How would you know? like so it's it's just about, yeah, practicing and doing that at home and mimicking different meals and counting and doing all that maths.
00:13:30
Speaker
And it's like it's like all of these different skills bunched into one. for quite some time. And then that practice then allows you to guess better. You make better decisions when you're guessing.
00:13:41
Speaker
Like you can actually make good guesses. That's interesting because that you say that, right? Because as I was just listening to you and thinking about when we were newly diagnosed, that I remember buying a lot of stuff that had the nutritional value on it. Like we used to do a lot of home cook stuff that didn't have those, like the nutritional panel on there.
00:14:04
Speaker
And I remember being so, you know, overwhelmed with it all that we kind of went back to buying that stuff that's maybe not home cooked, maybe not, you know, like not as like because because it had I could see that information, right? But then, you know, like I felt like that was probably just easy for us at the time.
00:14:27
Speaker
But then also there's also extra stuff that's added to that that is, you know, maybe not a health benefit just in terms for all of us, you know, not just a type 1 diabetic.
00:14:38
Speaker
But you kind of, you flip to thinking, oh, well, I'll get that because I can at least see the you know, like the the nutrition, um the carbs on that, and that's just easier for my brain or for Harvey's brain to calculate that.
00:14:52
Speaker
Whereas I feel like it it's been ah it has been a bit of a jump for me to go back to doing like, you know, the homemade biscuits, that the homemade cakes and stuff because I'm then adjusting to kind of going, well, what, I need to work that out myself.
00:15:08
Speaker
So if, say, for example, which which which is, Like that's just a real, just being very raw and honest there, that I kind of always felt like we went a little bit unhealthy unhealy yeah he was diagnosed because it was my only way that I could, my brain capacity could work it out at that time. And now we're slowly going back to, I feel like i've got a little bit more flexibility now that he's also on a pump, that we're going back to that sort of more the home-cooked, you know,
00:15:36
Speaker
And ah meals and understanding that stuff seems to be sitting a little bit better in my brain. But I never really put it into words like that until you've just said that. That just was kind of like, okay, yeah. i You know, like I used we used to be, I used to have never have any packaging in the household.
00:15:52
Speaker
Yeah. And then I found when he was diagnosed, I was all of a sudden had all this packaging and I felt like my my trolley got kind of all of a sudden a little bit unhealthy and very unsustainable. Yeah, I love that.
00:16:04
Speaker
I love those points, Jackie, because, yeah, you pointed you just pointed out just that's just – I like that you're like it's real and raw, but that's the reality, right? Because we can only take on so much at diagnosis. Like this information probably – I'm not saying that we shouldn't be taught, you know, maybe exchanges are super outdated and I hate them so much.
00:16:23
Speaker
But, you know, how much can you really take on at diagnosis? And I think everyone goes through a different period of time, like not only grieving, but also just like getting through that day to day, like getting used to that one.
00:16:35
Speaker
So you kind of just have to do what you can do, I think. But I think it's about... having that realization at some point or maybe a check-in from a doctor somewhere where they just say you know have you have you learned this like can we start learning this or something that implements that at some point along the line would be I think great because yeah um you can't do it straight away necessarily Don't ignore the four.
00:16:58
Speaker
The four early warning signs of type 1 diabetes. Excessive thirst, frequent urination, unexplained weight loss and extreme fatigue. If you or someone you know is experiencing these symptoms, don't wait.
00:17:12
Speaker
Get checked by a healthcare professional. Early detection and treatment are key to managing type 1 diabetes effectively.
00:17:22
Speaker
I mean, I've heard that, you know, like say if you have a secondary diagnosis of like celiacs or something, then it's sort of all of a sudden, like, you know, you are generally cooking everything from scratch at home and then you have to work out the recipes and put it all in. But there is so many great apps and stuff now that can calculate all that stuff for you.
00:17:42
Speaker
I can't remember any of them off the top of my head. You might be able to. Because you I know that you do, obviously you cook a lot from scratch and then you put the recipes as part of your Is it your Thrive membership?
00:17:53
Speaker
Yeah, Thrive membership. Yeah, I have that recipe guide on there, carb counter recipe guide. How do you teach people, other than them following your recipes, do you teach people how to build their own kind of recipes or anything?
00:18:07
Speaker
No, it's hard to explain. um I don't kind of, i don't know, explain it. So I share recipes that I have either created myself or a lot of the time it's recipes that I've tried. Maybe I've tweaked a bit or maybe I haven't. Maybe I've just kept it as is.
00:18:22
Speaker
And then i have tried it multiple times. So made it, made sure actually, because you know when you make a recipe and you follow the instructions and it doesn't work Mm-hmm. Really noisy. So, yeah, kind of like testing the recipe, making sure it works out, first of all, making sure it tastes good and then like nutritionally does this provide us with something is usually like 99.9% of the recipes in there are like nutritionally they're pretty good um there are a few and that are like I've got like a sugar-free frozen coke recipe in there so that's like maybe not the best thing i but yeah most of them are nutritionally sound and then um yeah i offer that and then um you know it's all I make sure all the carb counts are correct because that's the next hurdle is like you can get carb counts on recipes but a lot of the time they're not overly accurate so I recount carb count everything make sure that's right um and then I do kind of offer a few tips on like
00:19:15
Speaker
what to think about in terms of dosing for this because it's, yes, the carbs are in there as well, but then how do the other ingredients in there affect that? So there's a little bit of that. That's mainly what I offer.
00:19:27
Speaker
um But then there's the carb counting masterclass that we can talk about more later, but it it provides these basic skills that i was talking about before that I think everyone should at least be exposed to, to allow you to then carb count easier and quicker and and more confidently like later when you when you're not having to weigh everything like I haven't weighed my food in years now but I still carb count accurately probably not bang on anymore because it's not on a scale but i' I'm pretty confident with um it being right yeah i I have heard that people when they have to do like you know like you sort of said like you know like a year a year's time you know like allow yourself like a year
00:20:08
Speaker
And that's not like I'm assuming you're not saying that everything, like it's like a food diary for 12 months. That sounds like torture to me. But um I was just thinking I have heard of people really struggling in an aspect for that having to weigh the food all the time and then trying to get that sort of amount so precise that I do worry around what the messaging is for us, you know, like parents and and obviously the type of carers and type ones is around the messaging around food and that we obviously need food to
Lifestyle Adjustments and Practical Tips
00:20:48
Speaker
live. But if you're, maybe you could just share that because I guess you were a teenage girl at one point, but, you know, there is a high rate of, you know, eating disorders that that come along with that.
00:21:02
Speaker
How would you, like I was just, I don't know, this is, we're going on a little tangent sort of here, but I feel like it's important because people would just say, well, no, I'm not weighing my food because I, you know, like, or from, you know, for my child or making them do that because of what that's saying in the aspect, how and potentially in mental health aspect of that. But do you have any advice or any thoughts on how you would approach that or or how to not make it so obsessive?
00:21:33
Speaker
Yeah, think that's a really good question. um So I think it'd be a little bit different depending on the scenario in terms of if it's a child with type one, i mean, you know, depending on their age, you would involve them in the process of perhaps weighing out foods for a short while and checking things, but it's about, I think also educating at the same time.
00:21:55
Speaker
So just like you would educate a child about anything else that you're doing, we're doing this right now we're going to put your shoes on because we have to do that because we have to go and do this, like explaining it in the same kind of way of, oh, we're doing this because it makes us stay healthy because that's part of his life at that moment. He's got type one and part of staying healthy is counting our carbs accurately and things like that.
00:22:16
Speaker
It does obviously um change as we're talking about teenagers and people and individuals who are looking after themselves as type one, then I can understand what you're saying of like, you know, weighing things digitally diligently. But when we're talking about carb counting and in this aspect, we're not looking at any of the other calories or anything. We are just looking at the data of the calor at the carb count. That's it.
00:22:41
Speaker
We're not tracking it or saying this is good, this is bad. We're not saying you can only have this much or that much. We're not saying, oh that's a that's a way too big of a carb count, like nothing like that. It's literally just the data so that you can learn to give the right amount of insulin basically.
00:22:56
Speaker
It's making sure that that is explained, I guess, early on. Like if you do have a child growing up with type one is like slowly teaching those things. And if you are an individual, then that's where I was, you know, I mean, there's only so much that someone like me can do. But also I think that there needs to be change in time of like how we're educating people as they're going through that system. Obviously, that's not my job, but I can only do what what I can do in this aspect. Does that make sense? No, no, I loved how you explained that, that, you know, it's just it's just like teaching them how to, you know, put their left or right shoe on or, you know, those sort of things. It's just another step and they do, you know, unfortunately it is something that they're going to need continuing on.
00:23:40
Speaker
So as you, you know, continually to introduce them, like i'll I'll do that with Harvey, I'll sort of say, well, if these are, you know, like how much, how many grams of carbs do you think that is?
00:23:52
Speaker
And you know how much, you know, like, and he'll go like, oh, I think it's this. And then we'll go like, okay, yeah. You know, like, um let's just weigh it just to see have we got it, you know, right. And we just make it a little bit of a game like that.
00:24:02
Speaker
And then then that gives me again that eyeball of like he knows that we've got this like the the bowl that he might put some like chips in or something, that that bowl is like 30 grams, so you know, or something like that.
00:24:15
Speaker
Like so he can have that confidence that he knows that he's giving himself the right sort of dose when he when he remembers. It's that confidence as well, right, to know that he has that ability to figure that out.
00:24:28
Speaker
Like it's like building that confidence in that area of like I can do this. Like it's not ah as hard as I think we make it out to be. Yes, it can be some dedicated time, but that time is going to pass anyway.
00:24:41
Speaker
youre good Like would you rather guess your way through for a whole year because that's super stressful because it sounds more daunting to actually. that's what you're doing anyway. Yeah. Do you know what I mean? Not just for a year. You're guessing potentially for rest of your life. Yeah.
00:24:56
Speaker
you know, do you just dedicate, you know, year to just doing it? Most people are habitual in their eating in some ways anyway. So let's say that you, you tracked your toast for like, you you wouldn't even have to track it for a whole week. If you're eating like white bread, for example, some foods are pretty similar across the board.
00:25:12
Speaker
Other foods are different. And that's part of that learning, learning what is different, what is very similar. If I have a ah birthday party coming up for my son or something, and I'm like, okay, like I'm going to make chocolate cupcakes and And you make a bunch of chocolate cupcakes, you work out the carb count.
00:25:28
Speaker
Most chocolate cupcakes going to be pretty similar, but then you'll know, okay, this one has icing, this one doesn't. That's the difference. So it's like then like then you've logged that. And also part of this process that's huge is keeping a log of your own.
00:25:41
Speaker
of And that's not just about like then having something to refer to. It's actually the brain connection of writing it down and memorizing. And that's like imprinted.
00:25:52
Speaker
Like there are certain foods that imprinted in my brain from like 10 years ago of like, I know that there's four grams of carbs in a hundred grams of strawberries. And that's like in my brain forever because I think it's that process of weighing, writing down, reading and all of that.
00:26:08
Speaker
How many grams of carbs did you say in strawberries? I estimate four to a hundred grams for like strawberries out of like a little punnet.
00:26:18
Speaker
That's interesting. I, Yeah, I don't know if I'm putting in carbs for strawberries now that we've gone onto a pump. Yeah. I never did when we were on the pen and now you just, so many things are jogging my memory of like, am I doing that? Some people don't track berries but they can add up.
00:26:32
Speaker
Yeah. So tell us more. I know we've we've sort of touched on it, the carb counting, like some of the, you've got the you've got a masterclass, the carb counting masterclass. um So tell us more about that if people want to jump in to sort of learn a little bit more and get some more confidence around
Conclusion and Call to Action
00:26:51
Speaker
that. how does it How does that membership or that I don't know if it's a membership. That part's not a membership. Anyway, just tell us what you've done. I'll tell you,
00:26:59
Speaker
The Carb Counting Masterclass, it was created in collaboration with the Type 1 Foundation and I'm very proud of it because it has helped a lot of people with just feeling this confidence in carb counting.
00:27:10
Speaker
And not just that, but a big aspect of it is being able to teach their family and their friends from that because it is something you can...
00:27:21
Speaker
um It's an online course, basically. And as you were saying about it, you can just buy it just straight out. You don't have to um join a membership for that, but it is in my membership as well. So my members get access to that.
00:27:35
Speaker
But um when you go through that course, it's obviously a video course, so you can pause and rewind and you watch sections or you can skip forward if like you were saying your knowledge on that is fine you want to go to a different section it was recorded live originally so it's also got the benefit of community members who joined that original live session, asking questions, talking about their personal experience with it, things that they struggle with and having those questions answered.
00:28:09
Speaker
But you can also, once you purchase that course, ask your own questions and I will answer them. So it's like still got that interactive aspect. And love if you get stuck on anything, like, you know, I can help you rather than it just being like,
00:28:23
Speaker
oh well figure that part out yourself kind of thing so yeah and it it takes you through step by step of you know what to focus on first then when you've got that down how how to then move to the next section, next section.
00:28:36
Speaker
And it also talks about what you were saying about, you know, you don't want to then stay, you don't want to be tracking every single morsel of food for the rest of your life with type 1. It's not necessary because when you do it for a certain amount of time, and that's different for everyone, how long you need, you will be able to stop doing that and still accurately estimate carbs.
00:28:55
Speaker
And um it's also a thing that we can go in and out of every now and then. Maybe you... find that at Christmas time, everything blows out and you your levels go all over the place because maybe you haven't really practiced that part very much. Maybe one year you go and practice that at Christmas time, carb counting. Then the next yeah probably fine.
00:29:14
Speaker
So yeah, it talks about all of those aspects. And people can access that via your website? You can access it through my website. it's also linked through um on the Type 1 Foundation website in a few places and few ways to get to it but yeah we can we can drop that below for people if they're interested but yeah I find it it's just a really easy way to to learn it and just kind of and like you might just get a few tidbits out of it like you're saying like little things might fly out at you like oh I might actually start writing this down or I might just get some food scales maybe you don't even have food scales to just practice with yeah
00:29:50
Speaker
Yeah, it is interesting when you do start weighing things and you think, oh, okay, that's a lot less than what I thought or, you know, like, oh, it's a lot more or, you know, just to give you a bit of an idea of what some things, you know, actually, yeah, like in the weight of things. Yeah.
00:30:03
Speaker
Oh, okay. Yeah. Yeah, I guess that 12-month cycle is kind of good because, yeah, like each season I guess we eat a little bit differently as well. So I guess that's where you've kind of been tracking for that.
00:30:15
Speaker
Yeah. You'll have birthday parties, you'll have weddings, you'll have Christmas, you'll have New Year's, you'll have all of those different, Easter, chocolate. Oh my gosh, that's a tricky one. You know, it all- Halloween is always my- Halloween. Easter and Halloween are ones that I'm still not comfortable with over.
00:30:32
Speaker
Those hygiene carbs. Oh gosh. So yeah. Yeah, I always go to Harvey. Just grab the chocolate stuff. Don't try not to do the lollies or then I just like grab the lollies and we use them for like a hyper treatment or something, but.
00:30:45
Speaker
they end up, all the time they end up getting kind of like hidden in the back of the cupboard and all of a sudden they've just disappeared. love that. That's so good.
00:30:55
Speaker
Yeah. Yeah. I think that's a bit of a diabetic parents nightmare for Halloween. Oh, Andy, thank you so much. Is there anything else before we wrap up that you want to just sort of touch on or share? i feel like we've kind of done a bit of a kind of we've kind of gone around and about and but we I think we've touched on everything that we sort of wanted to Andy's actually got her own podcast that she shares a lot of these little insights and stuff as well um it's called the it's called the empowering health podcast Yeah. And how often do you drop an episode of that?
00:31:27
Speaker
Usually weekly. Thank you, Andy, for your time. I know your time is precious. And I just want to say that I appreciate everything that you share with the Type 1 Foundation, with the with the Type 1 world. And you're doing you're doing an amazing thing by sharing your knowledge and your passion around food and and all this all this stuff and empowering others to yeah, feel have a bit more confidence around around how to how to do it how to do it properly or how to how to do it a little bit better. You've kind of empowered me a little bit to kind of go, actually, I have kind of made made a little bit of a journey kind of of from whence into a diagnosed. I feel like I have introduced, you know, more of that home cooking back into it, but I definitely did snap that.
00:32:08
Speaker
Yeah, that that was probably one of the worst and the first things to go. um So, you know, I think it is important to keep those messages and to keep that sort of, you know, to showing people that it's possible.
00:32:20
Speaker
um And so easily it's so easy to do when you just have a little bit more of information and to reach out. We'll put all your details in the show notes, but um thanks again for joining us.
00:32:30
Speaker
Thank you for having me. Thanks everybody for listening to this week's episode. We hope that you've had some great gold nuggets out of this. I know that I kind of have And i look forward to bringing you another episode in another two weeks time.
00:32:44
Speaker
ah bye.
00:32:47
Speaker
Thank you for tuning in to the Type One Club podcast. We hope you've enjoyed today's episode and gained some valuable insights. If you like what you heard, be sure to subscribe to our podcast on all the platforms so you never miss an episode.
00:33:00
Speaker
We also appreciate it if you could leave us a rating and review. It really helps us to reach more listeners just like yourselves. For more updates, behind-the-scenes content and to join the conversation further, follow us on Instagram and Facebook, the Type 1 Foundation, or visit our website, type1foundation.com.au.
00:33:21
Speaker
Thanks again for listening and we will see you next time on the Type 1 Club.