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Pre-diabetes - surprised initial reaction
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<blockquote data-quote="KennyA" data-source="post: 2574849" data-attributes="member: 517579"><p>Well, your starting A1c of 42 is still technically still in normal range. You also don't report any diabetic symptoms. However there's a bit of error in all tests and your BG could well have actually been a little higher or lower. "Normal" is usually defined as an A1c of 38 to 42, mainly because most non-diabetic people have A1cs in that range. I've attached a graph showing this, from a Dutch study.</p><p></p><p>Your reduction to me shows that whatever you did worked and maybe you should just keep on with that. </p><p></p><p>There is a lot of info on various websites showing carb content of food - I found dietdoctor.com very helpful. One of the wrinkles with this is that the carbs in foods are different and have different impacts on individuals. Example: I am not too bad with legumes but cannot tolerate potatoes or pastry. Both cause my BG to rise - legumes a little and slowly, pastry/potatoes a lot and very quickly. GI isn't apparently a factor for me.</p><p></p><p>If you were diabetic I would certainly advise using a blood glucose monitor. You are not, it seems, diabetic. Whether you use one or not is up to you, and as you're only looking for a small reduction in BG maybe the expense isn't worth it. The cost usually doesn't lie in the device but in the testing strips.</p><p></p><p>In your shoes I would want to honestly assess how many carbs I had generally been eating. Most so-called "healthy" diet advice produced by the NHS and echoed in the media is to eat lots of carbs - cereal, fruit/fruit juice, bread, pasta, rice, potatoes, that sort of thing. All very carb heavy, and I used to eat a lot of all of them. You might try generally cutting back on some, and seeing what happens.</p><p></p><p></p><p>I haven't spoken to a dietitian since my "training" just after diagnosis. The guy was NHS and excellent. His best advice was that "carbs are inessential and we can happily live without them".</p></blockquote><p></p>
[QUOTE="KennyA, post: 2574849, member: 517579"] Well, your starting A1c of 42 is still technically still in normal range. You also don't report any diabetic symptoms. However there's a bit of error in all tests and your BG could well have actually been a little higher or lower. "Normal" is usually defined as an A1c of 38 to 42, mainly because most non-diabetic people have A1cs in that range. I've attached a graph showing this, from a Dutch study. Your reduction to me shows that whatever you did worked and maybe you should just keep on with that. There is a lot of info on various websites showing carb content of food - I found dietdoctor.com very helpful. One of the wrinkles with this is that the carbs in foods are different and have different impacts on individuals. Example: I am not too bad with legumes but cannot tolerate potatoes or pastry. Both cause my BG to rise - legumes a little and slowly, pastry/potatoes a lot and very quickly. GI isn't apparently a factor for me. If you were diabetic I would certainly advise using a blood glucose monitor. You are not, it seems, diabetic. Whether you use one or not is up to you, and as you're only looking for a small reduction in BG maybe the expense isn't worth it. The cost usually doesn't lie in the device but in the testing strips. In your shoes I would want to honestly assess how many carbs I had generally been eating. Most so-called "healthy" diet advice produced by the NHS and echoed in the media is to eat lots of carbs - cereal, fruit/fruit juice, bread, pasta, rice, potatoes, that sort of thing. All very carb heavy, and I used to eat a lot of all of them. You might try generally cutting back on some, and seeing what happens. I haven't spoken to a dietitian since my "training" just after diagnosis. The guy was NHS and excellent. His best advice was that "carbs are inessential and we can happily live without them". [/QUOTE]
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