Eating and Traveling with Diabetes

Discussing my athlete's diet and travel experiences as a climber in one blog feels fitting, as the two are closely intertwined.

Diet-wise, roughly 8 months ago, I embraced a low-carb lifestyle. I used to fuel my body with a copious amount of carbs—pasta, bread, and porridge were my staples. While I still enjoy these foods occasionally, I've cut them considerably and indulge only for two reasons: firstly, for carb-loading before a lengthy competition or an intense endurance training session, and secondly, to satisfy my cravings every now and then😊. If I did not carb-load prior to a training, e.g. because it’s short-burst efforts like bouldering or workouts, I fuel during the session taking frequent small doses of sugar (usually sirup or juice).

Due to my reduction in carb intake, I've noticed significant improvements: I feel healthier, am able to train harder and longer, and bounce back more quickly, thanks to a diet rich in proteins (I'm a meat aficionado) and veggies. While there may be debates on why this diet works, all that matters to me is that it does. An added bonus is that low-carb meals simplify calculating my insulin intake. The downside is when I indulge in a carb-heavy meal — I tend to underestimate the required insulin and have to course-correct later.

Just so we're clear, because eating problems can pop up a lot in sports, I keep an eye on my weight as an athlete. But what's way more important is that I'm healthy and happy, not just now, but also in the future. I stick to a diet that's low in carbs but not completely without them. After all, I couldn't keep up with my training if I didn't give my body the right kind of fuel, including carbs.

Traveling, getting to connect with the world, and meeting extraordinary individuals, both in and outside of the comps, is what drives my passion for being an athlete. But different countries have diverse culinary customs, and assessing the carbohydrate content of a meal bought from a Chinese market, for instance, can be daunting. I try to strike a balance: I pack most of my food and often team up with my teammates to set up mini-kitchenettes in our hotel rooms. Before the comps, I stick strictly to familiar foods or those I've brought, but post-competition, I let loose, making the most of the culinary adventures while managing my diabetes. I insist on controlling my diabetes rather than let it control me – always trying.

On a final note, I'd like to share an experience with my diabetic readers: I found out that sitting for long hours (like in a car or on a plane) slows down my insulin absorption. Numerous trips had me grappling with a steadily rising glucose level, even with minimal food intake and multiple insulin doses. This often culminated in a hypoglycemic episode post-arrival.