I've been taking Starlix for over a year. It works fine,
most of the time. When it works, I can ear up to 35 carbs at
a meal and not 2 hour spikes over 125.

I think I have discovered why it occasionally fails to work.
If I snack, even on no carb snacks like undressed salad,
before taking the Starlix, I get high spikes. My new
protocol for taking it is, absolutely nothing to eat or
drink for one hour before taking it. Take it with 6 ounces
of water and wait 10-15 minutes before eating.

I've been taking it like this for a week now, and no spikes
at all. They should mention in the patient information that
anything eaten with or immediately before the Starlix will
interfere with the absorption of the Starlix.

Oldspook

How new is Starlix? Any side effects? I'll have to look into it as I am very
Carbo sensitive..

Larry

"Oldspook" <Oldspook@url.com> wrote in message
news:vRmcna3lvKQwf-SiU-KYiQ@giganews.com...
day. It is short acting. For that reason, it won't help you at all if you
snack.

--
Type 2
http://users.bestweb.net/~jbove/

"Boelkowj" <boelkowj@aol.com> wrote in message
news:20030930161603.17649.00000072@mb-m26.aol.com...
I take it along with Glucophage XR, but I still have to watch what I eat.
If I eat too many carbs, my BG will be high.

--
Type 2
http://users.bestweb.net/~jbove/

Boelkowj wrote:
US.

Most of the information you want is in these links.
http://www.pharma.ca.novartis.com/e/.../starlix.shtml
http://www.pharma.ca.novartis.com/do..._patient_e.pdf
http://www.pharma.ca.novartis.com/do...ix_scrip_e.pdf

Frank

Yes, 1 - 30 minutes before eating is what they tell you.
What they don't tell you is that if you have any food in
your stomach when you take it, like sampling while cooking,
it will slow the absorption of the Starlix. Then it will not
be as effective at "blunting" the PP spikes.

I now take it 10-15 minutes before eating on a completely
empty stomach, with a glass of water. That way I can eat up
to 35g carbs without 1 hour spikes over 135.

Oldspook

"Julie Bove" <jnospambove@bestweb.net> wrote in message
news:vnkbeslccmifb8@corp.supernews.com...

"Oldspook" <Oldspook@url.com> wrote in message
news:iIWdnYeGQrC86eeiU-KYgw@giganews.com...
The way I see it, they don't need to tell you this. Why would you have any
food in your stomach prior to a meal? Unless of course, you have something
like gastroparesis.

--
Type 2
http://users.bestweb.net/~jbove/

"Boelkowj" <boelkowj@aol.com> wrote in message
news:20030930161603.17649.00000072@mb-m26.aol.com...
It depends where you live. It hasn't been released in Australia
yet, it's still under review. A lot will depend on whether it is
approved for subsidisation by our Govt.

When I joined this group 2yrs ago, it was already being used in the
US. I think it was pretty new then, because I read a transcript
from a media discussion about it, which implied that it was a pretty
new med. at that time.

Annette



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Oldspook, I dont know anything about starlix, but if it works like
glyset, glyset says to take with first bite.

Loretta

--
In tribute to the United States of America and the State
of Israel, two bastions of strength in a world filled with strife and
terrorism.

"Alice Faber" <afaber@panix.com> wrote in message
news:afaber-70A534.16060501102003@reader2.panix.com...

I don't do these sorts of things. I was cautioned by the dietician when I
was first diagnosed never to taste the foods I was cooking. This stuck with
me and I don't do it. I would also never grab a cracker at any time of the
day unless I was having a hypo and there was no other food available, or
unless it was part of my scheduled meal or snack. I guess I'm pretty
regimented like that so I just assume everyone else is the same way too.

--
Type 2
http://users.bestweb.net/~jbove/

In article <vnmkpna19nr4a8@corp.supernews.com>,
"Julie Bove" <jnospambove@bestweb.net> wrote:

Was there a reason for this caution? I can't *imagine* cooking without
tasting.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

I think the caution comes because many people probably consume a complete
serving tasting. Those spoonfuls add up! One nurse said a good idea is to
chew sugarless gum while working.

--
c

website http://www.plazaearth.com/philo


"Alice Faber" <afaber@panix.com> wrote in message
news:afaber-BDEADA.20030701102003@reader2.panix.com...

In article <vnmrr76rvcv607@corp.supernews.com>,
"Colleen" <{oopsh_5@hotmail.com}> wrote:
But sugarless gum can't tell you whether your stew needs salt.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

I still taste while cooking. I just make sure I do only that. Taste. Not
eat a whole portion. If it's veggies for a salad I'll nibble. Most of the
recipes I cook I have down to a science now so I really don't need to taste.
I rarely use salt. I use more herbs and lemon and lime juice.

--
c

website http://www.plazaearth.com/philo


"Alice Faber" <afaber@panix.com> wrote in message
news:afaber-37EF9B.20294901102003@reader2.panix.com...

"Alice Faber" <afaber@panix.com> wrote in message
news:afaber-BDEADA.20030701102003@reader2.panix.com...

Reason being because I would be ingesting carbs and calories that are not
accounted for in my eating plan. For this reason, I had given up making
chocolates. I used to make my fillings from scratch and there was no way I
could do this without tasting them. I did make some this past year with
pre-made fillings. People said they were good. For the rest of my cooking,
I generally rely on how the dish smells or I have someone else taste it for
me. The only thing I've ever run into trouble with is salt. Although I
don't use a lot of salt in my cooking, I have at times gotten too much in
some green beans and not enough in the mashed potatoes.

--
Type 2
http://users.bestweb.net/~jbove/

"Colleen" <{oopsh_5@hotmail.com}> wrote in message
news:vnmtiiknh1a8d2@corp.supernews.com...
I remember an incident some years ago when I was making a big pot of fat
free refried beans. I kept tasting them to make sure I had the seasonings
right. Then I decided to really get a good taste, I should put some on a
tortilla, and then another tortilla. Ah, but how did they taste with corn
chips? This I had to see. Again and again. I continued doing this,
grabbing up every conceivable food item I could think of to taste them with.
By the time I got a tostada made, I didn't want to eat it. I was also
horrified to see that I had eaten far more than I would have eaten had I
plated up my meal.

I now know that if I must taste something, I only need to take the tiniest
morsel of it and then I can spit it out, much like a wine tasting.

--
Type 2
http://users.bestweb.net/~jbove/

Sounds like me making chili. I usually start off with a big
pot full. I never use a recipe, just taste and add things.
By the time I get it cooked and seasoned just right, I've
already eaten half of it by tasting. I usually start getting
heart burn before dinner.



"Julie Bove" <jnospambove@bestweb.net> wrote in message
news:vnn2f4l09na6b8@corp.supernews.com...