junikaefer

General anestesia is pretty secure, but 1:100.000 still end deadly. Thats why general anesthesia is avoided whenever possible, especially for small procedures like that. It’s also way more complicated, requiring a pre-medication talk, an anesthetist being present and supervised rooms where patients can wake up.

Yeah, I completely agree about the article. I left shitty jobs always with a bang, but reference checks are not a thing (yet) where I live and they even don’t want to see work certificates.

I cook myself and i know which and how much ingredients i use and how much carbs they contain. Either from a food label or in general (like 100g of cooked potatoes contain about 16g carbs).

Then I calculate how much my serving contains.

Depending on what you eat, what type of diabetes you have and how it’s treated you may have to consider the amount of protein and fat as well (they slow digestion and cause a delayed rise in blood sugar levels). If you have an insulin pump you may want to program a delayed insulin dose to handle that.

Sounds complicated? It is, but only during the first weeks. You quickly learn the carbs content of the food you frequently eat and learn to estimate how much is on your plate. Like, two units for a bun. There are also great nutrition apps out there that help a lot.

No, muscles and the liver constantly release glucose into the bloodstream. Type 1 diabetics can’t produce any insulin and would end up in hyperglycemia.