The Diabetes Forum Support Community For Diabetics Online banner

1 - 5 of 5 Posts

·
Registered
Joined
·
1 Posts
Discussion Starter · #1 ·
Hello all. I have had T1 for over 9 years and I have very good blood sugar control (last A1C was 6.3) so I can say for certain that this situation is not a fluke. I like to eat hard-boiled eggs for breakfast (usually just 2) and I find that if I do not cover enough for them my blood sugar will go from starting around maybe 120-140 to 200 in about 2 hours. This morning I started with a 140 and I had 3 (halved) deviled eggs which I made myself, they have no more significant additional carbs (mayo, mustard, horseradish, bacon, scallions), and I covered for 10g and 2 hours later I got a 200.

Does anyone else have this problem or have any idea what's going on?
 

·
Inactive Member
Joined
·
5,318 Posts
Two quick thoughts:

1. Perhaps you've developed insulin resistance. Not uncommon for insulin users.

2. Some on insulin need to cover for protein and fats as well as carbs. These ratios will be much lower than with carbs and the spike will be much later, several hours depending on how much fat and protein is eaten.

Sent from my iPhone
 

·
Premium Member
Joined
·
9,422 Posts
Are you only eating eggs like this for breakfast?

It could be that your liver is doing a glucose dump, either because of DP or because you waited too long to eat - and the rise may then not be because of the eggs.

Although I have read on this board from some T1s who do have to cover protein.
 

·
Registered
Joined
·
5,399 Posts
Excellent advice from all above! Only thing I can add is ... some horseradish preparations are carby; sugars and starches in addition to horseradish's own fiber-y carbs. Scallions may also be a factor. Some folks spike on scallions and other members of the onion family.

You may want to test for eggs with each of those items, added separately.

Also ... it may be time to test every food for a day or two. If it turns out that all foods spike you, it's probably time to increase your basal a notch.
 
  • Like
Reactions: Shanny

·
Registered
Joined
·
297 Posts
I would suggest check the labels for carbs, especially the mayo and horseradish. They often have added sugars or high fructose corn syrup. Protein that is converted to glucose can vary from 40 percent to 65 percent. I suggest starting at 40 percent and adjusting as needed. Before doing this, use one weekend day try eating just the eggs and see what that does to your blood glucose.
 
1 - 5 of 5 Posts
Top