Hi-
I've posted on the forum a while back whilst in the early stages of trying to find out what is wrong as most GP's are more or less useless. Since then I have been diagnosed as insulin resistant, which I have reversed with diet, however, I suspect I never actually was IR. On the upside I have lost 10kg, fasting BG hovers between 4.6 - 5.8 but it seems I am insulin sensitive according to my HOMA-IR.
BG - 4.7
Insulin - 3.61. (range is 2.6 - 24.9) so at the low end.
All good but that doesn't explain why when I eat a slice of steak pie my BG is at 8nmol at 60 mins and 8.5 nmol at 120mins. Surely if I was insulin sensitive I would be back under 8 by 2hrs.
The search continued and via the Dr Bikman facebook group I was directed to the HOMA 2 calculator - you need to download it from this website - https://www.dtu.ox.ac.uk/homacalculator/
Then read in conjunction with this series of blogs https://www.optimaldx.com/blog/homa2-calculator
it helps explain my IR or lack thereof.
%B - Beta cell production - mine is low 64% ('normal' is 100)
%S - insulin sensitivity - mine is super high 215% ('normal' is 100)
IR - .47 ('normal' is 1)
Those numbers suggest reactive hypoglycemia, which fits my symptoms for the most part but does not explain the eating of the pie. Also, I can eat chocolate and rarely spike in fact, sometimes if I am not coming down I eat chocolate and my BG will fall.
I am now wondering whether my pancreas is just not producing enough insulin. Any ideas anyone?
@LammontD I know we are similar in our reactions, such as to lentils etc. but I'm struggling to differentiate and understand how I can be insulin sensitive when I am still high 2hrs later. I've had a few reactive episodes but as I'm keeping the carbs low (mostly ;-)) this is to be expected.
Cheers![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I've posted on the forum a while back whilst in the early stages of trying to find out what is wrong as most GP's are more or less useless. Since then I have been diagnosed as insulin resistant, which I have reversed with diet, however, I suspect I never actually was IR. On the upside I have lost 10kg, fasting BG hovers between 4.6 - 5.8 but it seems I am insulin sensitive according to my HOMA-IR.
BG - 4.7
Insulin - 3.61. (range is 2.6 - 24.9) so at the low end.
All good but that doesn't explain why when I eat a slice of steak pie my BG is at 8nmol at 60 mins and 8.5 nmol at 120mins. Surely if I was insulin sensitive I would be back under 8 by 2hrs.
The search continued and via the Dr Bikman facebook group I was directed to the HOMA 2 calculator - you need to download it from this website - https://www.dtu.ox.ac.uk/homacalculator/
Then read in conjunction with this series of blogs https://www.optimaldx.com/blog/homa2-calculator
it helps explain my IR or lack thereof.
%B - Beta cell production - mine is low 64% ('normal' is 100)
%S - insulin sensitivity - mine is super high 215% ('normal' is 100)
IR - .47 ('normal' is 1)
Those numbers suggest reactive hypoglycemia, which fits my symptoms for the most part but does not explain the eating of the pie. Also, I can eat chocolate and rarely spike in fact, sometimes if I am not coming down I eat chocolate and my BG will fall.
I am now wondering whether my pancreas is just not producing enough insulin. Any ideas anyone?
@LammontD I know we are similar in our reactions, such as to lentils etc. but I'm struggling to differentiate and understand how I can be insulin sensitive when I am still high 2hrs later. I've had a few reactive episodes but as I'm keeping the carbs low (mostly ;-)) this is to be expected.
Cheers