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Discussion Starter · #1 ·
I am on Metformin IR 500mg twice a day.
Low carb/almost keto is making the most sense with my blood sugars.
I had a cheat meal last week of a burger and fries, and even with taking off the top bun, my numbers ran in the 150's all day with a fasting the next day of 146. No potatoes for me!
Today my fasting was 117, and I had a 2 egg omelet with vegetables, 1/2 of a small avocado on the side and a grilled andoiulle sausage. My 2 hour post prandial was 156, but 2 hours later my BS was 88. Is this what anyone else experiences with a high fat meal? I was surprised that my high carb meal from last week lasted into the night, and my high fat meal today peaked but dropped so quickly.
 

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There could be some variables worth investigating here:
  • Which vegetables with the eggs? Did you check the ingredients and portion size on the sausage? I will freely admit that I've sandbagged myself not checking just what was in what I was eating.
  • Whenever I see very different BG numbers, I always want to verify them. If the number is not what I expect, I take another test right then. Blood is not homogeneous and there are various things (cleanliness of the site, amount of blood drawn, storage of the test strips, built-in variation within the meter, etc.) that can affect the reading, so I don't live by the exact numbers I get (fortunately, as a T2 I don't have to). But in the case of both your 156 and your 88, unless I knew I typically ran in the 150s two hours after a low-carb meal or around 90 four hours after, I would have rechecked.
  • Fat has no carbohydrates or glucose in it so unless there are additional ingredients with it, it should not raise your BG. Protein also has no carbs in its pure state. However in some diabetics the body can store larger amounts of proteins in the liverr and release them as glucose even days later. That usually is a function of demand/activity, but depending on what you were doing after your meal, it's a possibility that you saw some artifacts of that.
So what do you think? What would you look back on and say, "I'd like to check that"?
 

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Discussion Starter · #3 ·
There could be some variables worth investigating here:
  • Which vegetables with the eggs? Did you check the ingredients and portion size on the sausage? I will freely admit that I've sandbagged myself not checking just what was in what I was eating.
  • Whenever I see very different BG numbers, I always want to verify them. If the number is not what I expect, I take another test right then. Blood is not homogeneous and there are various things (cleanliness of the site, amount of blood drawn, storage of the test strips, built-in variation within the meter, etc.) that can affect the reading, so I don't live by the exact numbers I get (fortunately, as a T2 I don't have to). But in the case of both your 156 and your 88, unless I knew I typically ran in the 150s two hours after a low-carb meal or around 90 four hours after, I would have rechecked.
  • Fat has no carbohydrates or glucose in it so unless there are additional ingredients with it, it should not raise your BG. Protein also has no carbs in its pure state. However in some diabetics the body can store larger amounts of proteins in the liverr and release them as glucose even days later. That usually is a function of demand/activity, but depending on what you were doing after your meal, it's a possibility that you saw some artifacts of that.
So what do you think? What would you look back on and say, "I'd like to check that"?
Thank you! I rechecked the 88 and it was 96. I didn't recheck the 156 (which I should do). My omelet was mushrooms and red peppers. The sausage was really fatty. Next time I will recheck the highs, too. I usually can feel when my blood sugar is probably high..I get hot/flushed and sleepy. I have been borderline for several years, and in denial. In the last month I have lost 15 pounds. Testing has made me so much more aware about my diet. I was heading down a bad path, and I feel better, so I guess that is the trade off.
It is great to have this forum to ask questions.
I went to a Dietitian, and they were trying to sell me on "healthy grains" but brown rice, quinoa and wild rice all keep my numbers high post prandial.
 

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I miss pasta, but there is no good tasting alternative.
The best alterrnative I've found is an edamame "spaghetti" I've seen sold at Aldi stores and a couple of fancy supermarkets (under a "The Only Bean" brand). Amazon probably has it, too, though I've never looked.

I put spaghetti in quotes because it's finer, more like angel hair pasta. I like it because it has that rough surface that real pasta gets, the kind that holds on to sauce. And it chews like pasta. It's not perfect, but it beats zoodles and shirataki and lupini pasta by miles imo.
 

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Thank you! I rechecked the 88 and it was 96. I didn't recheck the 156 (which I should do). My omelet was mushrooms and red peppers. The sausage was really fatty. Next time I will recheck the highs, too. I usually can feel when my blood sugar is probably high..I get hot/flushed and sleepy. I have been borderline for several years, and in denial. In the last month I have lost 15 pounds. Testing has made me so much more aware about my diet. I was heading down a bad path, and I feel better, so I guess that is the trade off.
It is great to have this forum to ask questions.
I went to a Dietitian, and they were trying to sell me on "healthy grains" but brown rice, quinoa and wild rice all keep my numbers high post prandial.
I simply take my Metformin 500mg 1x/day and I avoid carbs like the plague, keeping it as low as possible in all cases. I use my A1C check every 3-6 months as my reference to how well I'm doing. I've lost a lot of weight since being diagnosed and eating a "keto-centric" (not strict Keto) diet has been great for me.
 

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The best alterrnative I've found is an edamame "spaghetti" I've seen sold at Aldi stores and a couple of fancy supermarkets (under a "The Only Bean" brand). Amazon probably has it, too, though I've never looked.

I put spaghetti in quotes because it's finer, more like angel hair pasta. I like it because it has that rough surface that real pasta gets, the kind that holds on to sauce. And it chews like pasta. It's not perfect, but it beats zoodles and shirataki and lupini pasta by miles imo.
I took a chance and ordered some of The Only Bean edamame spaghetti. After I got it, BH told me the reviews were mostly bad, so I wasn't expecting a lot. To my surprise, it was pretty good. It was exactly like itissteve described. Its a little rougher surface, I couldn't slurp a strand like real pasta but to me it is a better substitute than the others mentioned. Two ounces made 2 meals for me, I usually have more meat than pasta. The leftovers tonight was no different than the original last night. Sorry to report I did not do BG test either night. Next time I'll try to remember to do pre and post-prandial. May be with the fettuccini version, I ordered a box of it too.

You might buy one 8 ounce box to give it a try, and if you like it, it's about half price buying it in six pack bundle.
 

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I am on Metformin IR 500mg twice a day.
Low carb/almost keto is making the most sense with my blood sugars.
I had a cheat meal last week of a burger and fries, and even with taking off the top bun, my numbers ran in the 150's all day with a fasting the next day of 146. No potatoes for me!
Today my fasting was 117, and I had a 2 egg omelet with vegetables, 1/2 of a small avocado on the side and a grilled andoiulle sausage. My 2 hour post prandial was 156, but 2 hours later my BS was 88. Is this what anyone else experiences with a high fat meal? I was surprised that my high carb meal from last week lasted into the night, and my high fat meal today peaked but dropped so quickly.
Yes, had the same experience with potatoes. My option to get myself "filled up and satisfied" every meal is to replace the usual bread, potatoes, rice, and pasta with lots of leafy and cruciferous vegetables (blanched cabbage/lettuce, broccoli, cauliflower). Doing this will enable you to maximize and prioritize your intake of fats and proteins within the prescribed levels. Works every time. Just my two cents worth. Thanks.
 

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Have to say I've never tested my BG before/after eating quinoa. Not a huge fan of it but it could be worth trying. Thanks for the idea!
I'm chuckling here at your comment that you are not a fan of Quinoa because my mother and a few of my "gluten sensitive friends'' who have tried it all HATE IT as well. They have told me that frying onions mushrooms peppers and adding broccoli/cauliflower and gluten free sauces when preparing quinoa can improve it greatly. The more spices and veggies can make it better.

A cousin of mine made quinoa cabbage rolls with it and I thought it would taste horrible and was surprised it tasted quite nice. It just has a different texture and consistency which made it odd in the cabbage roll but it was still good.
 

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I like to think I'm pretty open in what I'll eat. I like a lot of vegetables (some of them more than they like me) and I like tofu as a change of pace for several dishes. Just never took a shine to quinoa. Hide it well enough, though, and I'll eat it without complaint.
 
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