Friday, September 12, 2014
Pete and I are just back from a fantastic cruise to Bermuda. Although there was lots of food (and maybe alcohol), there was also a lot of walking and stair climbing and we even worked in one 5K training run. So my blood sugars were looking great . . . . right up until the last two days. Then I found myself skyrocketing after everything I ate and taking quite a while to come down. Once back in range I did manage to stay there, until the next time I ate even the smallest bite of food.
There is a lot that can throw off my blood sugar when I travel. Lack of sleep due to late nights and a bed that isn’t my own. More treats and food indulgences than I eat at home. Stress. (Yes, even on vacation I manage to stress. Over possibilities of missing flights, sleeping through breakfast, leaving belongings behind in the hotel . . . . I can always find something to worry about). But more often than not, I think my problem is my insulin. I really think my little vials also suffer from travel stress. I feel like they just lose their zing halfway through any trip. I use Apidra, and I understand it’s more volatile than other insulin brands but I’m kind of tired of tossing out nearly full vials when I come home from a trip.
So can you help a girl out? I’m looking for your suggestions on how you pack and store your insulin when you travel. Because in my experience, the best place to crowd source is the DOC! Got any tips for me?