No Metformin for 48 hours

texastigerlily · 11-19-2009, 03:23 PM

I had a CT scan yesterday. They told me that I cannot take my Metformin for 48 hours. Well, I also have some sort of infection (high white blood cell count), and a bit of a cold, so of course, my BG is creeping back up (after being under control for weeks now). I have a slight fever (100) right now and my BG is 142. I can skip carbs altogether, but I don't know what else I can do.

chiody · 11-19-2009, 04:09 PM

Illness especially a fever will elevate BG in general, and the cessation of Metformin may add to the issue, (not too sure about it's half life, etc.).

Skipping carbs if feasible is a good idea to minimize rises though. CAT scan? What gives?

BillB · 11-19-2009, 04:12 PM

I think the effect of Metformin is more cumulative and lingering than immediate. Two day's shouldn't make that big of a difference. If it does affect your BG, it may be a few days later. I wouldn't worry too much--just monitor the BG and the carbs.

I hope whatever it is, is not serious.

--bill

Merski · 11-19-2009, 04:25 PM

Hi, I hope you get to feeling better soon. Nothing like a cold and such to make one feel puny.

Can you walk around the house for 15 minutes or so after eating to get the bs down?

When I had the flu I lived on green chile chicken soup. I think the warmth of it and of course the green chile made me feel comfortable!

Marvin · 11-19-2009, 05:37 PM

Quote:

Originally Posted by Merski

Hi, I hope you get to feeling better soon. Nothing like a cold and such to make one feel puny.

Can you walk around the house for 15 minutes or so after eating to get the bs down?

When I had the flu I lived on green chile chicken soup. I think the warmth of it and of course the green chile made me feel comfortable!

Merski,
mmmm...that sounds good! Do you mind sharing your recipe?

Merski · 11-19-2009, 06:42 PM

Marvin,

green chile chicken soup: take most of the meat off a roasted chicken and put the carcass in a crock pot. cover with water. add onions, garlic, or garlic powder, lots of cut medium green chile and chopped up chicken. salt and pepper to taste. we rarely salt. you can add other veggies if you like. sometimes I add some spinach. thicken with a small bit of panko (very small amount due to the carbs)

I had read an article in our newspaper reminding us when people moved out here for respiratory problems at the turn of the century they were given lots of green chile soup to assist their healing due to the vitamin c in the chile. and here in Santa Fe the green chile is chopped vs made into a sauce with flour and other thickeners.

I hope you enjoy it as much as we do. I have to admit I have this soup a couple times a week!

Marvin · 11-19-2009, 09:34 PM

Unfortunately green chiles are not as prevalent in my part of the world as the are in yours....would canned green chiles work, do you think? I see them whole in cans occasionally for a good price. Sounds like it's basically chicken, chiles, broth and some seasonings? I too seldom (if ever) salt anything. Not necessary if you are adding other seasonings.

And for thickening, I've begin to use Xanthan gum. A little goes a long way and no carbs. (or a small enough amount to not register....)

BillB · 11-20-2009, 08:41 AM

I've found that the crock pot + veggies is not the best thing.

The longer you cook veggies, the more you break down their content, thereby increasing the effective carbs.

This is a YMMV thing, not in terms of what you are doing to veggies when you cook them for a long time, but rather in terms of how they might affect you. I am extremely sensitive to carbs, even good carbs. The effect of slow-cooked as opposed to raw or lightly sauteed makes a big difference.

--bill

Merski · 11-21-2009, 04:53 PM

Marvin, You bet you can used canned green chile. But check your local grocery store. You might be surprised at what you find there.

Bill, good point. I have found that has not affected me with green chile. I can cook them in the crock pot for a couple hrs, and I have a great two hr pp. I can even add one wasa fiber cracker at 9 carbs per cracker and still have a good two hr pp.

Marvin · 11-21-2009, 05:29 PM

Merski,
Oh sure, they have fresh peppers. What is an actual "chile?" Is it an Anaheim? Do you just take the seeds out then chop them up? How many do you use?

Merski · 11-21-2009, 06:40 PM

Marvin, Yes, it is an anaheim chile or if they have poblana chiles, they give a stew/soup a nice flavour as well. When we purchase raw, we grill, let the skin bubble, place in a plastic bag for awhile then peel off the tough skin. Use gloves! and we freeze about 60 lbs to last us thru the winter. sometimes we just freeze after grilling and when defrosted, peel skin at that time. and yes when about to cook or use, take out the seeds. since most you get in the grocery store are mild, you should not have to take out the veins.

We use chopped green chile for use in soups and stews. I'll place them in or on top of meatloaf and on chicken/hamburgers with melted cheese. I'll stuff poblano's with scrambled eggs and cheese for a chile relleno. I'll blend them up with a little chicken stock, garlic and mexican oregeno and use that sauce over eggs and cheese and the chile relleno.

When green chiles age, they turn red and we will boil these, run them thru a strainer and make a red chile sauce for eggs, enchiladas, red chile stew with pork and posole. although I guess I won't be eating much posole or enchiladas any more.

I hope you will explore them with your food. they come in mild, medium and hot. they are a great condiment, zip in carbs and full of vitamin c. i guess some of the vitamin value would be cooked out. I would mix mild and medium at first. the meatier the chile, the better for stuffing with cheeses, eggs or other fun stuff!

Marvin · 11-21-2009, 07:03 PM

Wow, thanks for all of the detail.

I may even try to grow them here next year; we have grown green and red bell peppers, as well as tabascos and cayennes, so I can't imagine we can't grow chiles. I add the bells to lots of things, but love what green chiles do to almost everything. But I pay a lot for a little bit of chilies in those small cans.

So you think anaheims or poblanas are the best to start with? I am very anxious to try making some green chicken chile. I'm guessing it would be good with pork too?

watcher513 · 11-22-2009, 01:27 AM

Nutritional info for Poblanos:

Poblano pepper (raw), 1/2 cup (75g)
Calories: 15
Protein: 0.7g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.6g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines

BillB · 11-22-2009, 06:48 AM

The canned chiles (with their juice) are a good ingredient for salad dressing. I worked at a place (Tijuana Fats') where we used that, some oil and a spice bag to make an amazing dressing...just puree in a processor. We didn't know the contents of the "spice bag"--they came pre-made from "corporate" and it was a big secret. Pepper, garlic, turmeric, cummin, cilantro, celery seed? Anyway, it was an awesome dressing. I still crave it.

--bill

Merski · 11-23-2009, 09:22 AM

Bill, that is a great idea. I never thought about finding ways to use green chiles for a salad dressing.

watcher: great info on poblano's. I wasn't sure what the actual carb content was.

Marvin, I would start with anaheim chile's. Big Jim's and Joe Parker's are a very popular medium heat meaty green chile. Sandia's are the very hot variety. I think you should be able to get seeds at the garden shop but let me know if you can't and we'll hunt some up for you. We've been growing the very little green peppers that have a mild taste for garnishes. I'm not sure what they are called.

check out biadchili.com. This year we went down to the processing plant in Las Cruces and picked up the chile already peeled and frozen so just had to run home (4 hr drive) and get them to the freezer.

And, yes, most folks do cook their chile with pork. We use both ground beef, ground turkey and pork cubes too! Let me know what you think of your first batch of soup!

11-19-2009, 03:23 PM	#1
texastigerlily Senior LCF Member Join Date: Sep 2009 Location: Texas Posts: 720 Blog Entries: 1 Gallery: texastigerlily Stats: 221/181/120 WOE: 20 below carbs a day	No Metformin for 48 hours I had a CT scan yesterday. They told me that I cannot take my Metformin for 48 hours. Well, I also have some sort of infection (high white blood cell count), and a bit of a cold, so of course, my BG is creeping back up (after being under control for weeks now). I have a slight fever (100) right now and my BG is 142. I can skip carbs altogether, but I don't know what else I can do.

11-21-2009, 07:03 PM	#12
Marvin Senior LCF Member Join Date: Oct 2004 Location: Bellevue, Nebraska Posts: 686 Gallery: Marvin Stats: WT=410/312/225 WOE: Low carb with legumes, whole grains Start Date: Restarted July 18, 2009	Wow, thanks for all of the detail. I may even try to grow them here next year; we have grown green and red bell peppers, as well as tabascos and cayennes, so I can't imagine we can't grow chiles. I add the bells to lots of things, but love what green chiles do to almost everything. But I pay a lot for a little bit of chilies in those small cans. So you think anaheims or poblanas are the best to start with? I am very anxious to try making some green chicken chile. I'm guessing it would be good with pork too? __________________ Marvin

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11-19-2009, 04:09 PM	#2
chiody MAJOR LCF POSTER! Join Date: Oct 2009 Location: Chicago, IL (I'm top left) Posts: 1,626 Gallery: chiody Stats: 235/153/165 6'0" Diabetic 21 yrs, No Meds 20 yrs WOE: LC-ing (Maintenance) Start Date: 10/2008 HbA1C 5.2 - 12/15/2009	Illness especially a fever will elevate BG in general, and the cessation of Metformin may add to the issue, (not too sure about it's half life, etc.). Skipping carbs if feasible is a good idea to minimize rises though. CAT scan? What gives?

11-19-2009, 04:12 PM	#3
BillB Senior LCF Member Join Date: Mar 2008 Location: NC Posts: 672 Gallery: BillB Stats: 450+/308/200................ A1C: 12.4--->5.2 WOE: Atkins/VLC/Alternate Day--1g Metformin twice a day Start Date: Last restart, June 2009 at 450+	I think the effect of Metformin is more cumulative and lingering than immediate. Two day's shouldn't make that big of a difference. If it does affect your BG, it may be a few days later. I wouldn't worry too much--just monitor the BG and the carbs. I hope whatever it is, is not serious. --bill

11-19-2009, 04:25 PM	#4
Merski Senior LCF Member Join Date: Nov 2009 Location: Santa Fe NM Posts: 60 Gallery: Merski Stats: 164/152/135 WOE: Dr. Bernstein Start Date: 07/2009	Hi, I hope you get to feeling better soon. Nothing like a cold and such to make one feel puny. Can you walk around the house for 15 minutes or so after eating to get the bs down? When I had the flu I lived on green chile chicken soup. I think the warmth of it and of course the green chile made me feel comfortable!

11-19-2009, 06:42 PM	#6
Merski Senior LCF Member Join Date: Nov 2009 Location: Santa Fe NM Posts: 60 Gallery: Merski Stats: 164/152/135 WOE: Dr. Bernstein Start Date: 07/2009	Marvin, green chile chicken soup: take most of the meat off a roasted chicken and put the carcass in a crock pot. cover with water. add onions, garlic, or garlic powder, lots of cut medium green chile and chopped up chicken. salt and pepper to taste. we rarely salt. you can add other veggies if you like. sometimes I add some spinach. thicken with a small bit of panko (very small amount due to the carbs) I had read an article in our newspaper reminding us when people moved out here for respiratory problems at the turn of the century they were given lots of green chile soup to assist their healing due to the vitamin c in the chile. and here in Santa Fe the green chile is chopped vs made into a sauce with flour and other thickeners. I hope you enjoy it as much as we do. I have to admit I have this soup a couple times a week!

11-19-2009, 09:34 PM	#7
Marvin Senior LCF Member Join Date: Oct 2004 Location: Bellevue, Nebraska Posts: 686 Gallery: Marvin Stats: WT=410/312/225 WOE: Low carb with legumes, whole grains Start Date: Restarted July 18, 2009	Unfortunately green chiles are not as prevalent in my part of the world as the are in yours....would canned green chiles work, do you think? I see them whole in cans occasionally for a good price. Sounds like it's basically chicken, chiles, broth and some seasonings? I too seldom (if ever) salt anything. Not necessary if you are adding other seasonings. And for thickening, I've begin to use Xanthan gum. A little goes a long way and no carbs. (or a small enough amount to not register....)

11-20-2009, 08:41 AM	#8
BillB Senior LCF Member Join Date: Mar 2008 Location: NC Posts: 672 Gallery: BillB Stats: 450+/308/200................ A1C: 12.4--->5.2 WOE: Atkins/VLC/Alternate Day--1g Metformin twice a day Start Date: Last restart, June 2009 at 450+	I've found that the crock pot + veggies is not the best thing. The longer you cook veggies, the more you break down their content, thereby increasing the effective carbs. This is a YMMV thing, not in terms of what you are doing to veggies when you cook them for a long time, but rather in terms of how they might affect you. I am extremely sensitive to carbs, even good carbs. The effect of slow-cooked as opposed to raw or lightly sauteed makes a big difference. --bill

11-21-2009, 04:53 PM	#9
Merski Senior LCF Member Join Date: Nov 2009 Location: Santa Fe NM Posts: 60 Gallery: Merski Stats: 164/152/135 WOE: Dr. Bernstein Start Date: 07/2009	Marvin, You bet you can used canned green chile. But check your local grocery store. You might be surprised at what you find there. Bill, good point. I have found that has not affected me with green chile. I can cook them in the crock pot for a couple hrs, and I have a great two hr pp. I can even add one wasa fiber cracker at 9 carbs per cracker and still have a good two hr pp.

11-21-2009, 05:29 PM	#10
Marvin Senior LCF Member Join Date: Oct 2004 Location: Bellevue, Nebraska Posts: 686 Gallery: Marvin Stats: WT=410/312/225 WOE: Low carb with legumes, whole grains Start Date: Restarted July 18, 2009	Merski, Oh sure, they have fresh peppers. What is an actual "chile?" Is it an Anaheim? Do you just take the seeds out then chop them up? How many do you use?

11-21-2009, 06:40 PM	#11
Merski Senior LCF Member Join Date: Nov 2009 Location: Santa Fe NM Posts: 60 Gallery: Merski Stats: 164/152/135 WOE: Dr. Bernstein Start Date: 07/2009	Marvin, Yes, it is an anaheim chile or if they have poblana chiles, they give a stew/soup a nice flavour as well. When we purchase raw, we grill, let the skin bubble, place in a plastic bag for awhile then peel off the tough skin. Use gloves! and we freeze about 60 lbs to last us thru the winter. sometimes we just freeze after grilling and when defrosted, peel skin at that time. and yes when about to cook or use, take out the seeds. since most you get in the grocery store are mild, you should not have to take out the veins. We use chopped green chile for use in soups and stews. I'll place them in or on top of meatloaf and on chicken/hamburgers with melted cheese. I'll stuff poblano's with scrambled eggs and cheese for a chile relleno. I'll blend them up with a little chicken stock, garlic and mexican oregeno and use that sauce over eggs and cheese and the chile relleno. When green chiles age, they turn red and we will boil these, run them thru a strainer and make a red chile sauce for eggs, enchiladas, red chile stew with pork and posole. although I guess I won't be eating much posole or enchiladas any more. I hope you will explore them with your food. they come in mild, medium and hot. they are a great condiment, zip in carbs and full of vitamin c. i guess some of the vitamin value would be cooked out. I would mix mild and medium at first. the meatier the chile, the better for stuffing with cheeses, eggs or other fun stuff!

11-22-2009, 01:27 AM	#13
watcher513 Senior LCF Member Join Date: May 2007 Location: Sonoma County, CA Posts: 369 Gallery: watcher513	Nutritional info for Poblanos: Poblano pepper (raw), 1/2 cup (75g) Calories: 15 Protein: 0.7g Carbohydrate: 3.5g Total Fat: 0.1g Fiber: 0.6g *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines

11-22-2009, 06:48 AM	#14
BillB Senior LCF Member Join Date: Mar 2008 Location: NC Posts: 672 Gallery: BillB Stats: 450+/308/200................ A1C: 12.4--->5.2 WOE: Atkins/VLC/Alternate Day--1g Metformin twice a day Start Date: Last restart, June 2009 at 450+	The canned chiles (with their juice) are a good ingredient for salad dressing. I worked at a place (Tijuana Fats') where we used that, some oil and a spice bag to make an amazing dressing...just puree in a processor. We didn't know the contents of the "spice bag"--they came pre-made from "corporate" and it was a big secret. Pepper, garlic, turmeric, cummin, cilantro, celery seed? Anyway, it was an awesome dressing. I still crave it. --bill

11-23-2009, 09:22 AM	#15
Merski Senior LCF Member Join Date: Nov 2009 Location: Santa Fe NM Posts: 60 Gallery: Merski Stats: 164/152/135 WOE: Dr. Bernstein Start Date: 07/2009	Bill, that is a great idea. I never thought about finding ways to use green chiles for a salad dressing. watcher: great info on poblano's. I wasn't sure what the actual carb content was. Marvin, I would start with anaheim chile's. Big Jim's and Joe Parker's are a very popular medium heat meaty green chile. Sandia's are the very hot variety. I think you should be able to get seeds at the garden shop but let me know if you can't and we'll hunt some up for you. We've been growing the very little green peppers that have a mild taste for garnishes. I'm not sure what they are called. check out biadchili.com. This year we went down to the processing plant in Las Cruces and picked up the chile already peeled and frozen so just had to run home (4 hr drive) and get them to the freezer. And, yes, most folks do cook their chile with pork. We use both ground beef, ground turkey and pork cubes too! Let me know what you think of your first batch of soup!