@type1summit: Melbourne half marathon - balancing the nutritional needs of running 21km with keeping blood sugars in range is something I’ve definitely not mastered yet. With >1 hour of exercise, glycogen stores run out and need replenished. Too much insulin on board predisposes to hypos (low blood sugar) whilst increasing carb intake predisposes to high blood sugar What I did: -started fasted. Insulin stays active in the body for 4-5 hours, so if I had bolused for a meal beforehand I would likely go low -0% background insulin for the first few km - cardio tends to drop blood sugars so I reduced my background insulin to avoid this in the first part of the race - full background insulin from about 6km - blood sugars started to drop around 13km - had my first energy gel to avoid dropping too much which worked well. This was just over an hour in - had 2x energy gels in total, which kept my readings around 10 until the very end - I try to keep my blood glucose in the 8-10 range for long runs like this - mental aspect - appreciating that a relatively high percentage of my thought process throughout a half marathon goes to managing my blood sugars and trying to problem solve, which is difficult when undertaking a physically demanding challenge simultaneously Far from perfect and a lot of learning still to be done, but an improvement from previous halfs for sure ——- #type1diabetes #t1d #diabetic #diabetesawareness #type1diabetic #cgm #diabetesmanagement #knowyournumbers #halfmarathon #halfmarathontraining #CapCut

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