- Messages
- 8
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Easter Sunday was lovely, with family and friends round for a proper roast dinner. There were loads of chocolate eggs on the go, and only a few "sorry, couldn't find a diabetic chocolate egg for you" type comments. The wine was flowing freely, and only a couple of "would you like coffee, or something instead" comments. (I'm by no means tea-total) I only had to say a couple of times "I'm feeling really good, thanks, yes I've lost a lot of weight, but it's all planned", and the conversation eventually moved away from people with missing feet, and was I going to go blind?
Mid afternoon, however, I finally cracked: by 5 pm I'd gorged on a pound of milk chocolate, and had two large glasses of white wine, thinking "I'll deal with the consequences later".
I've managed my Type 2 for months now by diet alone, I've shed 22 kilos in a year, I test regularly before my main evening meal, and haven't been over 5.8 for a long time. I fully expected my sugar to be very, very high, especially as everything had started to annoy me, I had turned into a complete grouch. However, when I tested at about 5:30 pm my sugar was 3.8, extremely low for me! I retested, using a different site, and an older machine, and got the same result. A couple of hours after eating roast lamb and loads of veg my sugar tested at 5.7, but I was very, very tired.
So why was I so spectacularly wrong with my expectations of the effects of chocolate and wine on blood sugar levels? Surely chocolate is the sugar/carbs motherlode, especially when you eat enough to make yourself feel sick?
I'm fully back on track this morning, 5.5 after 14 hours with nothing further to eat/drink.
Mid afternoon, however, I finally cracked: by 5 pm I'd gorged on a pound of milk chocolate, and had two large glasses of white wine, thinking "I'll deal with the consequences later".
I've managed my Type 2 for months now by diet alone, I've shed 22 kilos in a year, I test regularly before my main evening meal, and haven't been over 5.8 for a long time. I fully expected my sugar to be very, very high, especially as everything had started to annoy me, I had turned into a complete grouch. However, when I tested at about 5:30 pm my sugar was 3.8, extremely low for me! I retested, using a different site, and an older machine, and got the same result. A couple of hours after eating roast lamb and loads of veg my sugar tested at 5.7, but I was very, very tired.
So why was I so spectacularly wrong with my expectations of the effects of chocolate and wine on blood sugar levels? Surely chocolate is the sugar/carbs motherlode, especially when you eat enough to make yourself feel sick?
I'm fully back on track this morning, 5.5 after 14 hours with nothing further to eat/drink.