On the road to a possible diagnosis - Page 2

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On the road to a possible diagnosis - Page 2


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Old 08-23-2019, 21:02   #11
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Originally Posted by Sunshineinthedark View Post
Thank you 🙂 So far, testing has left me confused and covered in bandaids. My levels don't appear to be consistent at all. Some times it's too high after meals and sometimes not, regardless of the macro ratio. Sometimes it's too high fasting, and other times not. And then, sometimes I can feel the sugar rise about an hour after eating and then I feel the crash just as I'm about to test the 2 hour mark. Is that normal for anyone with or without diabetes?
A systematic method of testing will help, such as what is discussed here https://www.diabetesforum.com/diabet...ng-method.html Counting carbs is essential to understand what's happening. If you test before a meal (figure up the carbs for that meal), test at 1hr pp (to catch the spike) and again at 2hr pp - you'll have a good idea of what's going on. If you are having a drastic drop in BG after the 1hr spike, you may be experiencing reactive hypoglycemia, which is easily controlled by not eating too many carbs at one sitting.

I would suggest that you not be too concerned about your fasting BG at this time. There are too many contributing factors for this, and many that you don't have any direct control over. When post-meal levels become lower and stable, then you will find FBG will eventually follow.
Thanks, I'll check it out in a second. That's probably why my Dr told me not to worry about fasting levels, as the one they got in the office was a high fasting one. I have just tested a couple times out of curiosity. All I've tested so far is eggs and a slice of toast (recurring meal), eggs, potatoes fried in coconut oil with a piece of toast, and spaghetti and a biscuit. The highest reading was after the potatoes, but Idk if it was those or the coconut oil. And looking back, I think I need to figure out if I react to lchf. Thanks for the links 🙂

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Old 08-23-2019, 21:24   #12
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fats do not raise blood sugar, so I doubt if coconut oil would be a problem.

Carbohydrates do raise blood sugar. Culprits were most likely toast and potatoes.

Edit: reread your post - other carbs that raised your BG were spaghetti and biscuit.

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Old 08-24-2019, 19:41   #13
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fats do not raise blood sugar, so I doubt if coconut oil would be a problem.

Carbohydrates do raise blood sugar. Culprits were most likely toast and potatoes.

Edit: reread your post - other carbs that raised your BG were spaghetti and biscuit.
The spaghetti was a separate meal from the potatoes 🙂 I was surprised that the potatoes had a higher reading at two hours than the pasta....

Which brings me to the next thing. You mentioned testing at one hour too. I've been reading about it all day but can't seem to find a clear answer. How relevant is the height of the peak? Is it still important even if the 2 hour is below 140? I tried an experiment today where I made the same fried potatoes, except in butter, and 1 piece of dry toast. No eggs this time. I tested at 1/2 hr and got 144. At one hour I was very shocked to see 171, and at 2 hrs it was 118. From what I've read, the standard is 140 (some cite 120) at two hour, but most healthy non diabetic people don't peak above 140 (?). I'm wondering what my a1c is going to say.

Edit: You mentioned phase 1 in other reply. So high peaks could indicate some kind of impairment of phase 1?


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Old 08-24-2019, 20:14   #14
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Edit: You mentioned phase 1 in other reply. So high peaks could indicate some kind of impairment of phase 1?
Yes. Here's what's happening.

The pancreas has some insulin stored up from the last time it was needed (i.e. your last meal). When you eat next, when your BG begins to rise, the pancreas immediately puts the stored insulin into the bloodstream to bring down BG. (This is the Phase I)

In the meantime, the pancreas also begins to produce new insulin, and that takes it about an hour. At which time, if BG hasn't come down yet from the meal, it is put into play. (This is Phase II)

These two phases of insulin work in concert for non-diabetics and keep the rise in BG from eating carbohydrates at a minimum. When the pancreas isn't working to full capacity (ie. a diabetic), it isn't able to store as much insulin so the Phase I is either not sufficient, or non-existent. So BG rises unchecked until new insulin is made. Hence, the high BG at 1 hour.

Non-diabetics usually don't have a rise over 120, and if higher than that, it's only for a short period of time. 120 isn't all that bad. It's when BG hits 140 and over that organ and nerve damage can happen (only while BG stays at that level).

Most of us on the forum who are striving for good control of their diabetes, eat in such a way that the spike at 1hr is below 140 (for some of us we prefer not to go over 120 just to be safe). Your Phase II appears to be giving out enough insulin since your BG went from 171 to 118 at the 2hr mark. (If you were only testing at 2 hr you'd not be aware of how high your BG was actually going after a meal.)

I hope this helps with your understanding of what's going on. I can get a bit long-winded when describing this process. (And this is the short version. I find it all very fascinating.)

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My low-carb recipe collection on Pinterest
https://www.pinterest.com/VRStudio1/...light-recipes/
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

Last edited by VeeJay; 08-24-2019 at 20:18.
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Old 08-24-2019, 20:43   #15
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Edit: You mentioned phase 1 in other reply. So high peaks could indicate some kind of impairment of phase 1?
Yes. Here's what's happening.

The pancreas has some insulin stored up from the last time it was needed (i.e. your last meal). When you eat next, when your BG begins to rise, the pancreas immediately puts the stored insulin into the bloodstream to bring down BG. (This is the Phase I)

In the meantime, the pancreas also begins to produce new insulin, and that takes it about an hour. At which time, if BG hasn't come down yet from the meal, it is put into play. (This is Phase II)

These two phases of insulin work in concert for non-diabetics and keep the rise in BG from eating carbohydrates at a minimum. When the pancreas isn't working to full capacity (ie. a diabetic), it isn't able to store as much insulin so the Phase I is either not sufficient, or non-existent. So BG rises unchecked until new insulin is made. Hence, the high BG at 1 hour.

Non-diabetics usually don't have a rise over 120, and if higher than that, it's only for a short period of time. 120 isn't all that bad. It's when BG hits 140 and over that organ and nerve damage can happen (only while BG stays at that level).

Most of us on the forum who are striving for good control of their diabetes, eat in such a way that the spike at 1hr is below 140 (for some of us we prefer not to go over 120 just to be safe). Your Phase II appears to be giving out enough insulin since your BG went from 171 to 118 at the 2hr mark. (If you were only testing at 2 hr you'd not be aware of how high your BG was actually going after a meal.)

I hope this helps with your understanding of what's going on. I can get a bit long-winded when describing this process.
Thank you. I don't mind if you are long winded, because trying to wrap my head around all this is a bit like trying to understand complex math. I've always had low sugar issues, so though diabetes runs in my family like water, I didn't think much of it. But I now suspect I've been peaking high for quite awhile. I don't eat frankenfood or much sweets at all, though I almost always crave starchy foods. When I was super low carb recently, I noticed I didn't have any crashes, but have no idea what my sugar was doing. I do plan to go back to it after my next appt though. The difference is like night and day.

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Old 08-25-2019, 22:42   #16
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Quote:
Originally Posted by Sunshineinthedark View Post
Thank you 🙂 So far, testing has left me confused and covered in bandaids. My levels don't appear to be consistent at all. Some times it's too high after meals and sometimes not, regardless of the macro ratio. Sometimes it's too high fasting, and other times not. And then, sometimes I can feel the sugar rise about an hour after eating and then I feel the crash just as I'm about to test the 2 hour mark. Is that normal for anyone with or without diabetes?
Something that may help us understand your statement about levels being inconsistent and the question of is this normal, what value BG are you referring to as too high for fasting and post meals, and what values are not too high?

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