I keep an awfully strict range of bgl, but lately ive been getting into cooking new types of meals. I calculate carbs meticulously, and im aware that protein and fats also raise my bgl over time, however i cannot for the life of me figure fats out. I usually use a +30% temp basal after a meal with a moderate amount of fat, but no matter what, 3-4 hours after a meal i tend to spike.
Any tips?
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