My name is Brooke, and I am 18 years old. I was diagnosed with type 1 diabetes when I was only 9 months old and was put on an insulin pump at the age of 1.
Growing up I didn't really care that I was different from family and friends until I was in 5th grade. K–4th grade I had a friend named Gio who was also a diabetic and we did everything together. But sadly, I moved in 5th grade and was the only diabetic my grade and I felt left out because no one wanted to be friends with the kid that had diabetes.
My diabetes journey has been a long and winding road. I was diagnosed in my second year of college, 18 months after my first abnormal glucose test 56 years ago. T1D at that time was most commonly diagnosed in middle childhood, not at 19. So I was put on oral agents with the endocrinologist thinking it was T2. In the next week, I lost an additional 28 pounds, so at 5’7” I looked skeletal at 95 pounds. I told the endocrinologist, “I think I need insulin,” and he replied that he never heard anyone ask for insulin before.
Craving bold, vibrant flavor without the sugar crash? This spicy Korean-inspired dish brings the heat with gochujang (a savory, slightly sweet chili paste), balanced by a cool, crisp cucumber salad. Lean chicken breast is marinated in a sweet-salty blend, grilled to juicy perfection, and topped with a sesame finish. A perfect meal for people managing their blood glucose who still want to enjoy exciting flavors. Join us to learn how to make this low-carb and low-fat recipe.
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