I mentioned in my Gravenhurst race recap post on Monday that my blood sugars in the wee hours before the race were pretty horrific - hovering above 13 for hours and hours.
I changed my pump and popped in some fresh insulin and everything seemed to return to normal.
On Tuesday, we drove home from Gravenhurst after breakfast. I was feeling pretty rotten in the car so I checked my blood sugar. It was 20.4. Bah! I bolused and rechecked an hour later. 17.5. I repeated this cycle for a few hours and drank three huge bottles of water. I got it down to 10, took a double bolus for a protein bar because I was starving, ate it, and spiked again.
We got home, unpacked, did groceries and laundry and I fought to bring my blood sugar back under control again.
Then it dawned on me. We had spent most of Monday outside. In the shade and on a boat with the wind whipping by but still outside. It was 35 degrees.
Did I cook my insulin?
Sick on feeling high, I changed my site and my insulin for the second time in three days. We had dinner and I settled nicely down to a more normal number.
There are lots of other logical reasons for my pre-race high (jitters being a big one). There are also other possible explanations for my Tuesday high. I hadn't exercised in three days. I was probably a little dehydrated after the day before.
Or both days of highs could have been caused from the heat wave we were in the middle of. Did I cook my insulin twice in four days simply by being outside?
The thing is that my insulin rarely, ever, does that. Even when I've done 2-3 training runs in the heat of summer, the insulin remained effective.
What's the difference this time?
I haven't changed the type of insulin I use but I have changed my pump.
Could different pumps be insulated differently? Do different pumps react differently to heat? It is the reservoir? Do they react differently in the heat?
I don't know but I will definitely be more vigilant as this heat wave continues. It's turned into a pretty expensive diabetes supply week.