I've been looking into some of the research (I'm a type 2 too). More uniform blood sugar through out the day (and night) seems to mitigate the tingling and numbness. Too high AND too low seems to provoke more tingling and numbness at least for me. With the prescription stuff, my doctor had me shift to a faster acting insulin. Based on reputable "real science" studies (many of which my agency ARS has done), I've added the following supplements to my diet: 3X 1,000 cinnamon; 1X 1,000 turmeric capsules and drinking 3-5 cups of green tea (mostly Bigalow peach green tea with caffeine replacing my coffee intake). But the one that actually showed a tracked blood sugar drop of about 30 points with no other changes was adding 6,000 units of D3, taken 2000 units at a time in three doses during the day. I have been discussing all of the vitamin D research with our national program leader for human nutrition. I can tell you that our data about vitamin D requirements is all over the place. Some will tell you that 6,000 units per day is in the toxic range. But the only data about toxic ranges is anecdotal; no one really has repeatable data. My doctor ordered a vitamin D blood test last month for me (60 days after I started taking this dose) and I still came up low normal (35). The next time you do a A1C test, ask your doctor to add a Vitamin D test. You may be surprised at how low you are, even if you drink a lot of milk because tests show that although milk is supposed to be enhanced with vitamin D, actually levels really vary. By the way, it has to be D3, not D2. I'm not a doctor or a nutritionist, but I have looked at a lot of the primary research and talked to some of the leading scientists in this field. But do your own research to see if you want to try some of this. One of the real frontiers in vitamins and minerals is that they are beginning to look at some small difference in genetic make up (like 2 or 3 genes) making a huge difference in the amount of a vitamin or mineral requirement. But FDA policy is one number for a requirement, so they are really unhappy with the growth of research saying you have gene a & b, you need 5X the amount of something than other people need. As DNA testing becomes cheaper, expect a lot more research inthis area of individual nutrition requirements. The other aspect of diabetes that may be contributing to more tingly and pain is inflammation levels. I even read a couple of references that some doctors want to consider reclassifying diabetes as an inflammation based disease rather than primarily endocrine--that the endocrine issues are a result of inflammation. Get your doctor to do a C reactive protein test to see if that is a problem in your case. KimKa

Thanks for all the thoughts and prayers. Well it is Sunday and we got through the reunion all right. Actually it went great. We had 12 classmates out of 42 show up and 25 little kids. My folks rushed home and were there late Friday night and the girls stayed at my sisters that night. My folks put up 2 pools and also got one of those giant little tykes water slides that inflate. People showed up around 1:30 and stayed until after 8. We all had so much fun, 2 of my sisters came over and helped out with the kids, they had fun on the water slide and pools, my dad got one of the horses out and they had pony rides, he also had his full sized popcorn maker going and they ate tons of popcorn and we also had popsicles and watermelon to cool off. I made too much food as usual and my mil made several salads, we just grilled out hotdogs and had a lot of fun. Those that wanted to had brought beer so we just sat around talking about the high school days and comaparing current notes. I can tell you it was a blast and took my mind off dh. He did come down and had fun too. We go see the surgeon on Tuesday and see what he has to say. I think he is planning on doing more tests and another CT scan. They got his pain under control. They think that it was a combo of the gall stones and they discovered an infection in his intestinal area so put him on iv antibiotics. His blood sugar has really dropped since Friday and we are working on getting it under control. The Dr. thinks that the gall stones and infection brought out the diabetes. She is positive about it and that with diet, exercise, cutting out sugar and oral meds that we can get things under control. They won't do anything about the gallsones and hernia until the diabetes is under control. All in all it really has been a long week but in a way I am glad that it happened. DH hasn't had a physical in 11 years and is overweight. While there I asked Dr. to do a full work up on him and am curious to see what his cholestoral is. The hardest thing is that he really isn't a fruit or veggie person. I am sure you know that between the kids and I most of our diet is veggies and fruits and meat is a side dish. Right now his blood sugar has been staying around 180 which is in the high range of what the diabetes consultant wants but is way better than what it was before. Now to try and catch up on my sleep, we are also in the processes of moving the girls and Hayden down stairs and had carpet put down on Friday so the house has stuff every where. My mom is going to come up on Tuesday and stay a couple of days to help me catch up. With me being pregnant and Dan's hernia the furniture moving will have to wait until we get some family to come up and help move things around our 2 story house. Again thanks for the support and love, Stacie girlsingardens

Hi Yellowhair I've been cooking for a diabetic for years. Tell me, Type 1 or type 2? I also need to know what other issues your DH has? My DH has been fighting renal failure for 3 years, successfully. Each diet for diabetics varies based on their specific needs. I recommend using grapeseed oil instead of butter for making scrambled eggs or baking. It works beautifully and hasn't the flavor of Olive oil, but the same good health benefits. Try to keep the red meat portions fist sized or less. Vanilla is a great flavor replacement instead of sugar for many recipes. My DH loves crepes for breakfast because he can put slenda on them like powdered sugar. Here's one recipe, I've got more if you want email me... Crepes in a blender! 1 1/2 cup milk 1 cup flour 1-2 eggs (I usually us 3 for the extra protien for my crepe loving daughter) 1 tablespoon grapeseed oil 1 teaspoon vanilla Blend away Heat pan and cover in grapeseed oil the crepe mix should easily spread around the pan thinly flip and serve I usually make 3 batches and keep in fridge. They are gone by the end of the week they microwave up quick and easy you could freeze them if you wish Another cook for a diabetic, Carlota

Yesican, Some people eat to live and some live to eat. She lives to eat so taking that into consideration she's fairly happy with her meals. She actually eats about twice as much as me and really too much for her age and activity level. I need to cut her portions down a wee bit. Her favorite breakfast is cornflakes with a half a banana but sometimes she has a poached egg with grits and bacon bits and buttered toast or oatmeal with fruit. A typical lunch or supper is a meat, potato and a vegetable and usually no bread. Our meats are usually pork chops, chicken, steak, ham or something made from hamburger meat. I don't do a lot of processed meats. Some snacks she can't eat because she can't wear her bottom denture and can't chew real hard stuff. This is a sample of her snacks; 2 cookies, half a cup fruit, a small orange, a microwaved apple with cinnamon and splenda, a 2" square of cake with icing or a 1" wedge of layer cake, a 2" wedge of pie, 3 peanut butter crackers, the fruity lite yogurt (there's so many flavors),sugar free jello with cool whip, a small scoop of ice cream. I buy very little sugar free foods because that usually only means there's no added sugar but there's still sugar and lots of carbs in them. I pay more attention to carbs than sugar because your body doesn't use all the sugar but it uses ALL the carbs. To give you an example; a small scoop of sugar free ice cream has about 19 grams of carbs and 4 grams of sugar. I don't have any at the moment to check the regular but I remember the sugar free. If you compare labels of sugar free and regular foods you'll see what I mean. Add the carbs and sugar for each one and compare. Don't forget to look for sugar alcohol. There is one food I buy different and that's low carb bread. There's quite a difference there and if I make her a sandwich or toast I use it. If you have any more questions just ask. I don't use diabetic recipes but I do season a lot with spices such as garlic powder or onion instead of salt. I use very little salt because of her blood pressure and swelling.