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Old 12-16-2013, 06:55 AM   #1
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1 hr and 2 hr after eating

I am diabetic and have recently started the low carb WOE. There are lots of things I don't understand.

Lots of times when I check my blood sugar 1 hour and then 2 hours after eating, my 1 hour reading is lower. Other times, they stay the same. I thought it was supposed to be higher first and then lower.

I guess it is OK, but I would like to understand.

Thanks.
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Old 12-16-2013, 09:14 AM   #2
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I guess the thing is, they are what they are. Any "supposed to" bows to that.

Are you eating very low carb? lots of fat? what meds are you on?

I am guessing you have enough insulin to cover what you are eating and keep your blood sugar pretty flat. but if they are "the same" and very high, that would not be true.

can you tell us what readings you are seeing too?
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Old 12-16-2013, 01:45 PM   #3
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Actually I am new at doing all this testing too. My doctor never wanted me to check more than once a day. I took metformin for years but recently had to quit because it caused such horrible diarrhea. I couldn't leave the house.
About a week ago my doctor started me on 2.5 mg xl glipizide to help bring down my fasting numbers. By eating low carb, I hope to get control so I don't need to take any medication. I have been eating low carb (30 grams or less per day) and high fat. Examples might be 129 before, 133 at one hour and 135 at 2 hours, or 112, 112, and 138.
I don't understand how the strips can have 20% plus or minus accuracy. How does anyone make sense of that? If you were to have a reading of 200 that could be anywhere between 160 and 240 - that is a variation of 80.
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Old 12-24-2013, 07:03 PM   #4
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I can't even pretend to be smart enough to answer your question, as I am still way too new at this.

I was diagnosed in August of 2013. I am STRICTLY watching everything I eat. I spent the first 6 weeks reading millions of books and religiously writing down every thing I eat and drink and bought a ton of extra testing strips so that I could monitor my blood sugars after each meal.

I have narrowed my health bibles down to 3 or 4 books.

After about 4 weeks of monitoring every meal, I now monitor my b.s. levels a couple of times a day AND when I eat something new.

In order for me to figure out what was what. I monitored right before I ate and then at 1 hour, 2 hours and 3 hours after a meal. If I am eating a good healthy meal I have found that there is no real spike after I eat. and my highest number will be at 2 hrs with the 3rd hour being back to normal. At first this frightened me, someone on the boards here explained to me, that because I am eating properly and there isn't a spike that my sugar is doing a slow healthier graduation and then a back to normal.

While I am seriously following Dr. Bernstein's plan, my carbs are actually lower than what he suggests.

My goal is for my sugars not to raise more than 10-15 points after a meal. I truly feel like, again for me personally, that anything over 20-30 points would def. be a SPIKE.. and I do not want spike.

I am not on any medications and my goal is to not take any medications for as long as possible. My doctor told me to monitor my blood sugar once a day. THAT is the silliest thing I've ever heard. A person with diabetes has NO WAY of knowing how a food or foods effects them if they don't monitor after meals. So I bite the bullet and get strips for my monitor through that online store that is so huge (it is bigger than an amazon jungle). I can get 200 strips for 100.00 as opposed to getting them at my pharmacy for 50.00 for 50 strips. It is worth the money to be able to know whether I am doing right by my body or not. I transcribe everything I eat into an online program, that I have set to the %s I use for my eating goals. I have made spreadsheets that I use to record all my blood sugar results. When I go back and look if there are any variations I can look at the foods I ate on that day and see what I did right or wrong.

I don't know that any of this information I am using on myself will help you in your journey. But I do wish you much luck. It is incredibly hard to come to terms with the fact that we have to do the research and take this bull by the horns ourselves because the medical community and ADA either don't get it or just choose to ignore it.

good luck!
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Old 12-31-2013, 09:01 PM   #5
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I used to 'worry' about that after meal number but then stopped because, while taking meds (and even until my insulin resistance reversed) there was no rhyme or reason as to why it was higher/lower at 1-2 or even 3 hours after a meal. According to my doctor, my blood sugar should be at its lowest right before each meal (assuming I'm sticking to 3 meals and not eating in between which Dr Bernstein recommends).
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Old 01-08-2014, 06:56 AM   #6
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I was told by a diabetic specialist at the local hospital to test a MINIMUM of 2 hours after, 2.5 actually gives me the best reading for my body. If you test at 1 hour after I'm thinking that's much too soon possibly.
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Old 01-08-2014, 08:40 AM   #7
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Aomiel, how long did it take to reverse insulin resistance? Just curious, if you care to share that info.

Catvz, why would you only want to know the best reading? I find it interesting to see the before and after numbers even when they don't make much sense to me.
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Old 01-08-2014, 03:01 PM   #8
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Quote:
Originally Posted by Catnapper View Post
Aomiel, how long did it take to reverse insulin resistance? Just curious, if you care to share that info.
I would say probably 6 months of *consistently* following Bernstein. The only thing I did different from his diet is that I didn't do low fat since I know it's not necessary. My BG's dropped from over 250-300+ to below 100 (without meds) in about 3 months. My numbers actually dropped down to around 90, but at first it tooks ever decreasing amounts of insulin, until around 2.5-3 months when I was able to keep those numbers without the medication.

However, it was probably another 3 months of consistency until the insulin resistance reversed which I'm going to attribute not just to the way of eating, but also losing the weight and most notably, the belly fat.
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Old 01-09-2014, 05:12 AM   #9
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Quote:
Originally Posted by Catnapper View Post
Aomiel, how long did it take to reverse insulin resistance? Just curious, if you care to share that info.

Catvz, why would you only want to know the best reading? I find it interesting to see the before and after numbers even when they don't make much sense to me.
I suppose my insight was purely from a diabetic point-of-view, not just weight loss.

During digestion your blood sugar will be high, that is what triggers your body to release insulin or if you are on insulin for that to be kicked into gear.

I am type 2 diabetic and was told from a physicians point of view they want to see how controlled your diabetes is before and after you eat especially. Many diabetic guides state that if you test earlier than 2 hours post-meal then that is not accurate.

You can test whenever you like for study and tracking but as far as the clinic I go to here at the University hospital goes they don't even look at the readings unless they are at least 2 hours, preferably 2.5 hrs post meal.

Ah, the mysteries of the body, right? Diabetes itself is such a mysterious disease and not easy that's for sure. I'm glad I'm back to focusing on my health again.
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Old 01-09-2014, 05:15 AM   #10
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Quote:
Originally Posted by Aomiel View Post
I would say probably 6 months of *consistently* following Bernstein. The only thing I did different from his diet is that I didn't do low fat since I know it's not necessary. My BG's dropped from over 250-300+ to below 100 (without meds) in about 3 months. My numbers actually dropped down to around 90, but at first it tooks ever decreasing amounts of insulin, until around 2.5-3 months when I was able to keep those numbers without the medication.

However, it was probably another 3 months of consistency until the insulin resistance reversed which I'm going to attribute not just to the way of eating, but also losing the weight and most notably, the belly fat.
I count the fat/calories and am low fat, HOWEVER, I will say that is more because I am fat paranoid. This is more conditioning from being heavy most of my adult life, to think fat is the enemy. I'm slowly, with the help of a body-building friend of mine, letting go. Last night I actually used 2 Tbsp. of olive oil when cooking my lean ground turkey - which before I would suffer through doing with water to keep from burning. ROFL.
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Old 01-09-2014, 06:39 AM   #11
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Quote:
Originally Posted by catvz View Post
I count the fat/calories and am low fat, HOWEVER, I will say that is more because I am fat paranoid. This is more conditioning from being heavy most of my adult life, to think fat is the enemy. I'm slowly, with the help of a body-building friend of mine, letting go. Last night I actually used 2 Tbsp. of olive oil when cooking my lean ground turkey - which before I would suffer through doing with water to keep from burning. ROFL.
The whole fat issue is the biggest reason why, even though I knew about Atkins from back in 1972, I still wouldn't stay on it long term enough to lose all the weight...and gradually gained over the decades. It just seemed too good to be true that I could eat the fat if I'd give up the carbs. I mean, we all know that 'diet's' only work if they're painful.

As a diabetic, I count protein grams and carbs and let fats make up the remainder of my calories...whether I was at 1200 while trying to lose weight or 1500-1600 while maintaining at 140 lb.
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