Hypoglycemia alert

I was able to resume walking my mile in place this morning with just some slight back pain. Ibuprofen is a wonderful creation! Now for some celery...

I hope I'm on the right track. I guess we'll find out on Friday morning.

I'm so afraid that I'll gain weight that I'm probably not eating enough. I had a hypoglycemic episode today right before lunch. The panic that sets in when this occurs is very scarey. My hands start shaking and I can't think straight. Luckily I had some red grapes in my lunch bag. I grabbed 5 of them and waited. My endocrinologist says it takes 15 minutes to correct low blood sugar so I should try hard not to panic during that time. It's hard but I'm getting better at it. If you have never experienced a hypoglycemic attack, it's hard to explain but I'll try. It's like suddenly all of your energy starts going down a drain and you begin to feel very drunk and confused. Your hands shake and your mouth becomes dry and you think you're going to pass out and can't do anything about it. If you wait too long to start correcting it with sugar or Glucose tabs, you could pass out, luckily that's never happened to me. I get scared and tend to overcorrect it with candy or juice or grapes and my blood sugar is then high. I'm learning to only eat a little sugar or Glucose and wait the 15 minutes. Today just the 5 grapes did the trick.

Dinner tonight was lemon chicken stew. I roasted a whole chicken with lemon halves, onions, red potatoes, mushrooms, chicken broth, garlic, rosemary and black pepper. I served this with a 1/2 pc of whole grain bread and some sauteed asparagus, red pepper, mushrooms in a spicey mustard sauce. I also had 5 ounces of pinot noir.

I enjoyed a Diet Rite cola earlier today and learned it is sweetened with Splenda. I like the taste of Splenda better than Aspartame. I also like the taste of Stevia better than Aspartame. They both are not as sweet to my taste.

Food For Thought:

Over the weekend Aaron bought me a new book entitled "Omnivore's Dilemma" by Michael Pollan. The Wall Street Journal's remarks about this book are: "Pollan wants us at least to know what it is we are eating, where it came from and how it got to our table. He also wants us to be aware of the choices we make and to take responsibility for them...." This is a book about the natural history of food and how the food industry has changed how we look at food and what is available for us to eat. Apparently, there is a promise within this book that I may never see the Chicken McNugget the same way again!

(9:58 pm)