Picture circa 2010.
Autumn is the one in the middle.
I didn’t think the last time I saw her would be the last time.
I started crying at work today when I was talking to my boss about Autumn. A random customer came over and hugged me.
I’m not sure what I believe in. But somewhere out there in the cosmos a new star is forming.
I don’t know how many people have heard of www.stickmancommunications.co.uk but they make great key ring cards that explain various medical conditions, mental illnesses and symptoms like sensory overload in simple and often humorous language.
Great if you have too many conditions to fit onto a traditional medical alert bracelet. They even sell lanyards so you can wear them round your neck.
I got the EDS, M.E., Fibro, Tummy Troubles, Sensory Overload, Joint Problems, Allergy and Emergency Contact cards :)
They also have various cards for Autistic Spectrum Conditions including Communication Cards.
fun things you get to experience when you have diabetes
getting to stab yourself with needles all the time for fun! except not for fun, but to keep you alive
that one oral med you’re on? yeah sometimes it’s just gonna give you diarrhea lol have fun figuring out when
your whole body being hot and cold at the same time. like you’re cold, but you’re overheated and you want to take your shirt off but if you do you get massive chills and there’s no winning
walking up the stairs when your sugar is high? more like you’ve never done squats that burn this much
really bad circulation in your extremities. like your torso is hot but your toes are fucking freezing as hell.
being told that your kidney function is “thankfully still okay” or that “you don’t have retinopathy yet”
stumbling to the kitchen in the middle of the night and having to decide which food will work best to treat a low when your brain doesn’t work and your body doesn’t work and if you don’t pick fast enough you’ll pass out and maybe die
going to bed in range and waking up feeling like hell on earth
dealing with shit like this:
having to force yourself to drink water when you’re really really nauseated and want to throw up everything in your stomach. nausea so bad water makes you want to puke
ppl telling you it takes 15 minutes to recover from a low when it’s more like 2 hours before you feel like your previous self (and recovery from a really bad high takes like 3 days)
an achey body for no good reason
friends being like “we should work out together” but you’re like “how tf do I manage my blood sugar while I’m doing that”
having to push through and still go to work/school when you feel like shit
things that hurt. those pump sites and injections that feel like you’ve been stabbed. your body begging you to feed it. your eyes. your muscles. your head. your stomach. your lungs. everything hurts.
having to hear diabetes jokes “lol it was so sweet it gave me diabetes” “omg it’s like a big bowl of diabetes” SHUT THE FUCK UP THATS NOT HOW DIABETES WORKS YOU PIECE OF SHIT but having to hear it and stay calm
losing the ability to tell when you’re low so lol you’re in the 30’s and you only just realized
having to stop having fun or hanging out with people or having to go home because you’re out of insulin or strips or needles or your site fill out. and by extension, never really being able to do something spontaneous because you always have to think how will i manage the sugaz when I do
always worrying about food. where it’ll come from, how to count it, where you can get some of you suddenly drop. food is your biological imperative. if you can’t answer those questions you’re this much closer to dying.
you don’t even know who you are without this disease. you know it’s not everything about you but it consumes you. literally. it eats away at your body, eats away at how long you have left to live.
having to deal with the monetary cost. like, pay or die? what kind of life is that?
never getting to take a break from the ridiculously difficult task of keeping yourself alive.
Hundreds of tribe members and others from around the region spent the weekend on the Red Lake Nation reservation in northern Minnesota learning how to grow and gather indigenous food.
The three-day event was the Red Lake Nation’s first Intertribal Food Summit which tribal leaders hope will spur the momentum of a movement among their people — a growing interest in returning to the food their ancestors grew, hunted and gathered.
As part of the event, native chefs led cooking demonstrations, and there were classes on seed storage and grazing techniques. Foraging expert Kevin Finney took a group through the forest, looking for wild food.
Dan Cornelius (center), Technical Assistance Specialist for the Intertribal Agriculture Council, leads a workshop on selecting heirloom corn kernels for seed.
The group of foragers headed for a piece of oak forest on the shores of Red Lake. On a cool day near the end of the growing season, Finney said he was not sure what they’d get.
“You might have wild onions that come out in the early spring and blueberries that come out mid-summer,” Finney said.
But the first crop they encountered wasn’t so hospitable. To reach the woods, the group had to hike across a vast field of poison ivy.
Swamp tea, also known as Labrador tea, stews.
A few people turned back, but the majority, a few dozen students, pressed on. Finney was not concerned. He has a big beard and wore tall leather boots and a hat made out of bark. He said he’s immune to poison ivy.
Myles Lewis, a nutrition major at Bismarck’s United Tribes Technical College walked directly through the poison ivy in sneakers and gym shorts.
“I’ll just go to the store, get some calamine lotion and Benadryl. I’ll be fine,” he said.
Five minutes later he broke off a stick from a tree and used it to scratch at the developing rash on his ankles.
The food summit also included a big meal catered by the Minneapolis-based chef Sean Sherman. Sherman is Oglala Lakota and is known as the Sioux Chef for his efforts to rebuild indigenous cuisines.
Chef Sean Sherman, owner and CEO of The Sioux Chef, prepares indigenous meals for the Intertribal Foods Festival lunch.
Brian Yazzie, who works for Sherman, calls himself the Sioux Chef’s sous chef.
“We have sumac right now. Staghorn sumac is in season right now. Wild rice. Walleye of course. That’s what I’ll be making for dinner,” he said. “That’s indigenous cuisine, everything we have right from our backyards.”
Sherman sent him to Red Lake a few days ahead of the summit to gather ingredients. The walleye and wild rice are from Red Lake. Yazzie planned to forage the seasonings, but his initial attempt did not yield much.
Brian Yazzie (left), Chef de Cuisine in The Sioux Chef team, Miles Lewis (center), student at the United Tribes Technical College (Bismarck, ND), and Nancy Sartor, catering manager in The Sioux Chef team, set up a table for the lunch.
Foraging is hard work, Finney said. It would take a small group of people four hours a day, all year round to gather enough wild food to live.
“I would encourage you to look at it from a totally different perspective. How much of your time is it worth to go see your grandmother? Think about it in that sense. This is a relationship you have with the land.”
Red Lake economic development director Sam Strong said that’s not sustainable for most people on Red Lake. But eating processed foods isn’t sustainable either.
“Over the lifetime of humans we’ve been used to a more local organic type of food, and when we deviate off that path, you see a lot of the health problems that our people are encountering today — the diabetes, the higher rates of cancer,” he said.
Strong’s father and grandmother both struggled with diabetes. Strong battled cancer. He blames the illness on unhealthy processed food handed out by the government, and more recently, sold at the local grocery store.
Brian Yazzie from The Sioux Chef team presents a New Mexico green chili and blue corn soup topped with sunflower seed sprouts, together with venison and white corn Navajo kneel down bread.
Strong said it doesn’t have to be that way. Every year, the Red Lake tribal fishery pulls a million pounds of walleye from the lake. Tribal leaders recently started a large community garden and a seed library. They’re raising funds for a deep winter greenhouse to grow vegetables all year long.
Strong hopes to bring bison to the area and breed great herds of them.
“That’s the way you become food independent, and that’s true sovereignty. Food sovereignty, if you will,” he said.
Most food eaten on the reservation still comes from the Bemidji Walmart, but one day, Strong hopes Red Lake will feed its own people, without having to forage through fields of poison ivy.
“A friend has asked for one of these to be made and embroidered. What a great idea!! For adults and children! Not only for autism but for any condition or illness. Could be a lifesaver in an emergency. If paramedics saw this no matter what the condition they know straight away what to do and what to avoid. Allergies etc 💓💙 home made belt covers with embriodery £8 £1 to post smaller items xx”
They’ve already begun testing it in a small number of diabetic patients. If it works as well in patients as it has in animals, it would amount to a cure, ending the need for frequent insulin injections and blood sugar testing.
ViaCyte and Johnson & Johnson’s Janssen BetaLogics group said Thursday they’ve agreed to combine their knowledge and hundreds of patents on their research under ViaCyte, a longtime J&J partner focused on regenerative medicine.
The therapy involves inducing embryonic stem cells in a lab dish to turn into insulin-producing cells, then putting them inside a small capsule that is implanted under the skin. The capsule protects the cells from the immune system, which otherwise would attack them as invaders — a roadblock that has stymied other research projects.
Researchers at universities and other drug companies also are working toward a diabetes cure, using various strategies. But according to ViaCyte and others, this treatment is the first tested in patients.
If the project succeeds, the product could be available in several years for Type 1 diabetes patients and down the road could also treat insulin-using Type 2 diabetics.
“This one is potentially the real deal,” said Dr. Tom Donner, director of the diabetes centre at Johns Hopkins University School of Medicine. “It’s like making a new pancreas that makes all the hormones” needed to control blood sugar.
I don’t normally post stuff like this on Spidey’s blog, but I feel it’s important to use this blog to do good - that’s what Spidey would want.
One of our followers has a cat that needs urgent help, and we have the power to made a difference here. It’s truly heartbreaking when something happens to our pets and the cost of medical care is so high :( Please donate, if you can, or at least share this post.
Two years ago, Anja Busse, then 11, created a video andonline petition urging popular toymaker American Girl to add a little something to its lineup of toy offerings.
Three months earlier, Anja had been diagnosed with Type 1 diabetes, an autoimmune disease that causes the body to stop producing insulin, a hormone that regulates blood sugars. Without replacing insulin, either via multiple daily injections or an insulin pump, a Type 1 diabetic like Anja will die.
The new American Girl Diabetes Care Kit includes all the things a Type 1 diabetic needs: a blood sugar monitor, lancing device, insulin pump, insulin pen, medical bracelet, glucose tablets, log book, ID card, stickers, and carrying case.
This isn’t the first time American Girl has made an effort to create toys for kids facing differences or challenges.
They’ve made several accessories, like a hearing aid and arm crutches, and even a lunch kit for kids with food allergies.
So, I’ve heard of Spaghetti Squash Pasta. And I tried with with red sauce. Which was good. But for me, I loved the alfredo version more.
What I used:
1. Spaghetti Squash
2. Jar of Light Alfredo Sauce
4. Shredded Cheese
This is pretty dang easy. I just put the squash in whole. Bake it on 350 until tender. I than cut it in half. Scoop out seeds. And extract sqaush with a fork. It’ll come out spaghetti like. Than, you make your sauce/chicken as normal. Personally? I bake my chicken. Than sautee it in the sauce with low carb veggies like broccoli. I use light sauce. And I season it with chopped garlic, chopped onions, himilayan pink salt, pepper, cayenne pepper (Only a little!), italian seasoning, and whatever’s on hand. After its all together, I like slicing up cherry/grape tomatoes and throwing it on top. Than I throw in a handful of cheese for the heck of it. Its totally optional. For me, this recipe was all about experimentation. I think its a really flexible recipe. I think this will be a reoccuring food in my kitchen. I LOVE pasta. And I miss it.
- t1d trainers keeping a pokemon on their team to help them monitor/treat bg levels, like chansey or audino
- diabetic!!!! alert!!!!! pokemon!!!! like growlithe, poochyena, or even slurpuff (since it has the best sense of smell out of any pokemon)
- trainers with delibirds using their pokemon to store their insulin, since delibird is an ice type that would keep their meds chilled
- pokemon centers keeping snacks for trainers who may have gone hypoglycemic while outside
- new trainers being warned that this new and active lifestyle they’re about to undertake will lead to a decrease in the overall amount of insulin they need to take, so they might have to decrease their basal and bolus rates. as a result, lots of newbie trainers go hypo during their first few weeks before they get into the swing of things
- t1d trainers making poffins or pokepuffs for their pokemon and non-diabetic trainers being like “are you allowed to be near all that sugar?”
- being hypo and trying to eat a poffin or a pokepuff……
- speaking of being hypo, imagine pokemon like vanillite, teddiursa, or combee sharing their sweets with their hypo trainers