When I was younger, here’s what my Thanksgiving Day experience looked like:
My family starts Thanksgiving day drinking mimosas and eating something luxurious like quiche with fruit while wearing our pajamas.
Then, after breakfast, we munch on the pre-thanksgiving appetizers.
There’s usually a cheese & cracker tray, a relish tray, cookies, at least three different kinds of chips, dip, salsa, pigs in a blanket, and, well, you know the drill.
By the time Thanksgiving dinner is ready, I’m usually too full to eat anything, but that doesn’t stop me from eating a full plate of food or two, after which I’m so exhausted and stuffed that I have to lay down and go to sleep.
An hour or two later, I wake up and eat some pie. And ice cream.
By this time, one of two things happens. Either my blood sugar goes extremely LOW because I took way too much insulin for all the food I ate, or, my blood sugar goes extremely HIGH because, even though I took the correct amount of insulin, the insulin just can’t catch up with all the food I’m eating.
Now, over the last few years, I’ve figured out how to protect my blood sugar from imminent annihilation by employing blood sugar stabilization techniques that I’ve compiled into my new Thanksgiving Survival Guide. These techniques will work whether you take insulin or not.