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Discussion Starter #1
Yesterday around 1:00 PM my level was at 89. I knew I was going to go on a long bike ride so I ate two mini Snickers bars. I rode my 20 miles (10 each way with a concert in between) and had a bottle of water (I wanted the Joe's Sweet Tea but thought it might not be a good idea).

Sure enough, when I got home it was 79. The educator didn't like it to be lower than 80, so I had one small bag of potato chips. After a while I went to the store and bought some cheese (Havarti with caraway seeds), a small steak and an ear of corn which I ate, with a plum.
Later when I checked my level it was 180. That means it went up 101.

I had no idea why it went up. I typed this into google "carbohydrates in corn" and got 123 g (for a cup). This is a lot. I looked and one ear is 3/4 cup so that would mean one ear is about 90 grams of carbohydrates which is a lot. However, this web site
says one large ear has only 24.76 grams which is quite a lot less than 90 grams. So which is it? Anyone know? Could this be the reason? A small bag of British Chicken potato chips probably has a good number but it was a small bag. And google shows a small plum, which mine was, as having 8g. The only other thing I can think of is the caraway seeds but that looks like 3.3g
 

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The rules of our game is that we treat documented carbohydrate contents with suspicion. Those lists are there to sell the product - not help us. Fiddles like "net carbs", "fibre" are all there to help the marketing boys make their product look attractive.

Your 79 when you got home was well within the margin of error of your meter so 'treating' it was unneccesary and 'treating' it with chips just plain wrong. To treat a hypo situation you need fast acting glucose not slow acting starches.

As regards the figures you obtained for corn, see the first paragraph of this post!

The only way to play this game is using the rules of Eat to the Meter

No-one else can tell you the outcome as we are all individual - like most natural foods. Personal testing is the only path that works.
 

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If this were me, I'd be tickled pink to have my BG at 79, which is the level for non-diabetics and not at all low.

One of the reasons we advocate "eat to your meter" is that everyone's ability to process carbs is different. What may be OK for one diabetic won't be so for another.
 

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Discussion Starter #6
Do any of you use Glucose Buddy app? I have been using that. I suppose there are better ones but it seems to do what I need. I can record sugar levels. I can record A1C (July 18 was 11.0 and August 21 was 8.9). I can add notes, and email myself the results in a spread sheet format. The only thing I can't do is synch to the net but it says that is coming soon.
 

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I am trying to eat to the meter. I assume that also means foods that record high should be avoided so I am trying to see what I should avoid.
Here's another approach to this issue. Rather than constantly testing different foods, choose an upper limit for the amount of carbs you are going to eat at any meal or snack. Before you eat, count the carbs, then test at 1hr and 2hr. If your set limit doesn't spike your BG above your chosen BG upper level, then you will know that x-amount of carbs is probably okay. So you can then make a reasonable judgment about any food that would contain more carbs than you know you can handle. (The more you test your meals and the more data you have about various carb counts the more accurate your judgment will be).

There are foods that I've never tested because I know from their carb count that they would be off limits. No need to use two or three test strip to tell me what I already know.
 

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Discussion Starter #8
That's a good idea, but I thought this eat to your meter thing meant that say Joe Schmoe could have like 30 carbs of one food no problem, but 30 carbs of another food which would cause a problem?
 

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Question for the OP and other veterans:

Why does the doctor choose 80 as a low point? I understand not wanting people on insulin to go hypoglycemic, so setting some minimum base level. But I have a very thin, healthy friend who asked me to bring my meter to work so she could see her BG. It was 75 mid-morning. I'm guessing it stays around 75 all the time. Why would T2s not on insulin need to keep sugar any higher than normal people's sugar?
 
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Discussion Starter #10
Not a question for me. I have found a new doctor (this was diabetic educator, not doctor) so I will see what she says. And when I get to see the endicronologist in 3 months I will ask her too.
 

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Question for the OP and other veterans:

Why does the doctor choose 80 as a low point? I understand not wanting people on insulin to go hypoglycemic, so setting some minimum base level. But I have a very thin, healthy friend who asked me to bring my meter to work so she could see her BG. It was 75 mid-morning. I'm guessing it stays around 75 all the time. Why would T2s not on insulin need to keep sugar any higher than normal people's sugar?

Well I don't do what the doctor's suggest. My eyes and feet are very happy at 80. I think they are too paranoid about having lows. Really, my liver kicks in too well to worry about dying from a low in my sleep.
 

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I believe the issue is, just as Roxanne suggests, the simple terror that some doctors have about their patients having hypos. I have heard of insulin dependent individuals whose advice was that anything below 120 was to be avoided.

When I was first diagnosed, and on insulin, I had a couple of hypo incidents. (As I thought then) In one, my blood glucose dropped to 68. The other wasn't as severe - only 72. Again, just a Roxanne said, my liver came to the rescue long before there was any real issue.

Nowadays, anything above 70 doesn't even merit thought but in fairness, I'm no longer using insulin so the risk of my liver not coping is non existent.
 

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Discussion Starter #13
Yes I don't know why I would be too low if not on insulin. I was on insulin July 24 - 27, 2015. Ended up in ER (NP at CVS Minute Clinic sent me) for level of 67. Everyone said doctor should have had me monitor my sugar.

67 normally wouldn't merit ER but with my blood pressure of like 190/110 and my sudden change in vision the Minute Clinic said "call 911", so she did.
 

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I think doctors lump all diabetics together, and don't consider whether or not they are T1 or T2, on or not on insulin, etc. It's just easier for them to have a blanket statement about what level not to go below.

Another reason we have to educate ourselves. There's really no reason for a non-insulin using T2 to fear lows, unless they are taking one of those drugs that stimulate the pancreas to produce insulin randomly.

Like Roxanne, my liver is very well capable of keeping my BG from dropping very low, and I never go into a real hypo.
 

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My Dr wants me between 90-130. 85 is my favorite goal number. He is OK with that now that he knows how I eat and what doses I take. I am on insulin but only take 1 unit with food so I rarely go under 75. if I were to 'treat' 75 I would have a radish. Just eating anything raises BG. So some celery would do the trick too. I learned very fast that treating minor lows with carbs is a bad idea. Yo yo! I figured out 1 carb raises me 7 points so it doesn't ever take a bag of chips, ear of corn and a plum. That would raise me over 100 too. On the rare occasion I am below 70, I will just eat some veggies and fat. That will bring me up to the mid 80's. Over shooting is not good. As John said, if you need to treat a real hypo, you need glucose tabs. One whole tab has 15 carbs so that would raise me 100 too. I keep sweet tarts with me and 1 or 2 is all I need usually. It is 1 carb per tart. I can't remember the last time I used them. Probably time too replace them. Not sure they expire though, haha
 

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Discussion Starter #17
Yeah but I really wanted a bag of potato chips. In June I bought an assortment and they have just been sitting there.
 

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That's a good idea, but I thought this eat to your meter thing meant that say Joe Schmoe could have like 30 carbs of one food no problem, but 30 carbs of another food which would cause a problem?
You are mistaken about the meaning of eat to your meter. In the first place, we never advocate comparing ourselves to other diabetics. In the second place, damn few of us can eat 30g of carbs of anything without sustaining a spike. Some of us say if anything shows more than 5g of carbs, don't eat it.

As for faux hypos, blood sugar levels of 70 are not hypo, and they surely are not an excuse to go off eating potato chips, corn-on-the-cob and a very sweet fruit. That is a crutch doctors use to avoid having their patients crump on their watch.

You're going to have to get serious about controlling your blood sugar. Have you even read LCHF for Beginners? Go read it now.
 

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Discussion Starter #20
Yeah last week at work we had banana cream pie, coconut cream pie, lemon meringue pie and a lot of other stuff. Wouldn't be so bad except they set it up like 10 feet from my desk. I had to just turn up old time radio on my headphones and concentrate on my work.
 
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