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Blood sugar levels and monitors
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<blockquote data-quote="KennyA" data-source="post: 2582348" data-attributes="member: 517579"><p>Not all food and drink will raise my blood sugar. Fats have no impact on blood sugar, and proteins very little. Bacon and eggs (for example) doesn't affect my blood glucose in any discernable way at all. Given that glucose meters can be up to 15% inaccurate you can't draw meaningful conclusions from readings close together. </p><p></p><p>My aim is to keep my blood glucose at a low-normal level. Why do I do this? Because I get several painful and troubling diabetic symptoms if my blood glucose goes into the mid 40s (on a HbA1c test). So keeping it roughly in the same place is fine, as long as that place is where it is at the moment (see below for the actual HbA1c results).</p><p></p><p>People sometimes talk about any rise in BG as a "spike". I tend to think of a spike as a quick and very high rise - it's what happens if I eat pastry: 4.5 to 11.5, if I recall correctly. Not doing that again. Having a meal that takes me (eg) from 5.5 to 6.5mmol/l is OK by me and isn't a spike in my book. All figures tested before eating and at +2hrs.</p><p></p><p>I wouldn't be happy with my levels if I was continually starting at (say) 7.5 and going up to 9. While the sugars are relatively level they are consistently too high (for me anyway) even if there are no sudden large rises. So I don't want generally elevated levels and nor do I want rapid big rises in BG.</p></blockquote><p></p>
[QUOTE="KennyA, post: 2582348, member: 517579"] Not all food and drink will raise my blood sugar. Fats have no impact on blood sugar, and proteins very little. Bacon and eggs (for example) doesn't affect my blood glucose in any discernable way at all. Given that glucose meters can be up to 15% inaccurate you can't draw meaningful conclusions from readings close together. My aim is to keep my blood glucose at a low-normal level. Why do I do this? Because I get several painful and troubling diabetic symptoms if my blood glucose goes into the mid 40s (on a HbA1c test). So keeping it roughly in the same place is fine, as long as that place is where it is at the moment (see below for the actual HbA1c results). People sometimes talk about any rise in BG as a "spike". I tend to think of a spike as a quick and very high rise - it's what happens if I eat pastry: 4.5 to 11.5, if I recall correctly. Not doing that again. Having a meal that takes me (eg) from 5.5 to 6.5mmol/l is OK by me and isn't a spike in my book. All figures tested before eating and at +2hrs. I wouldn't be happy with my levels if I was continually starting at (say) 7.5 and going up to 9. While the sugars are relatively level they are consistently too high (for me anyway) even if there are no sudden large rises. So I don't want generally elevated levels and nor do I want rapid big rises in BG. [/QUOTE]
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