BG increase

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BG increase

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Old 02-09-2014, 20:50   #1
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Default BG increase

So, from what I am seeing certain foods jump my BG a lot, like 100 points. Is that common for some foods? I know we are all different, but is that a drastic number or just what happens from the wrong food?

I ate a whole wheat tortilla with spinach, turkey and cheese and went from 113 to 224 over two hours. Seems drastic to me is all. The tortilla is 20g of carbs.

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Old 02-09-2014, 21:17   #2
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If I eat anything with white or wheat flour or any type of grain, I expect a 100-200 point increase, at the minimum. Although everyone's different, your increase doesn't surprise me at all, given what you ate.

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Old 02-09-2014, 21:28   #3
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As I just posted on trigger's thread, grains will kill us, and it doesn't matter if they're whole grains. Your 20g tortilla would be my quota of carbs for the entire day, and even then it would spike my blood sugar higher than I'm willing to accept.

I've had to eliminate grains completely from my meals, and that means no corn, no wheat, no rice, no oats or barley . . . no grains of any kind. The trade-off is that I get to eat all the bacon I want, all the butter, sour cream, heavy cream, and other decadent foods which we've been lied to about all these years.

We have bread replacements - just check our recipes for Oopsie rolls, Optimist Crackers, etc.

But NO GRAINS! Sorry.

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Old 02-09-2014, 21:44   #4
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A tortilla or piece of bread used to always result in a number over 200. Now that I'm in better control, I would still expect a 160-180.

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Old 02-09-2014, 21:59   #5
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This is the reason we advocate "eat to your meter" because what one person can tolerate another can't, and you don't know until you test.

So, now you know - no more tortillas. I know, it's sad. But as others have pointed out, there are wonderful tradeoffs, and LC substitutes for many of our old favorites.

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70 yrs. Dx May 2010
Diet controlled: VLC/HF
BG steady with no highs or lows.
A1C in the 5% range.
Gluten intolerant, sensitive to dairy & eggs.
Eat no grains
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Old 02-09-2014, 22:41   #6
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Yes, it is sad but painfully true: all carbs are not created equal.

And which carb does what to whom is highly dependent on the individual. Just as we each have to determine our own best carb level, we also have to figure out which carbs are safe and which are either out of bounds or eaten in careful, low amounts.

For that reason, I introduce foods at a time back into my eating one at a time (broccoli with protein and fat for dinner tonight) so I can be sure which food causes what level of spike.

(Did that one make sense?)

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- Nancy

wf, 63yo, 5'4", 110 lbs
LCHF diet-controlled T2
DXd myself with PP BG over 270
DX 12/13 with A1C 5.9
8/26/14 HbA1c 5.5
avg BG: 90 - 95 before meals, 100 - 110 one hour PP, 95 2 hours PP
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