The team behind meala
11 years ago, shortly after my diagnosis diabetes type 1, I sat for the first and only time in a training course on carbohydrates appreciate. After that I was on my own.
With regard to carbohydrates and my subsequent sugar, I have always had respect for restaurants. Who knows what the cook puts in the sauce? How big is the portion of rice? I tried to compare the plate size with home, but I was very often wrong. The sugar derailed and I was very frustrated. Either I put up with bad blood sugar or I just eat a salad.
Today I am self-employed and go to a restaurant for lunch every day. The daily fear of high sugar remained until I came up with the idea for meala.
– Kevin Röhl