wanna preface by saying im a non diabetic with a 5.2 a1c and low insulin levels. trying to find how to not prolong my blood sugar spikes from meals and still get in enough calories for the day.
what you see here is my lunch (which is the same meal as my dinner) it's a serving of oats, 32g peanut butter, half cup of full fat greek yogurt, some peas and beans, and sometimes a salad on the side. used to do a serving of nuts with it as well, but starting today swapped out the nuts for some chicken to reduce the fat in the meal so that i could reduce the delayed spikes. it didn't work and now im just wondering if this is bad at all.
within 30 minutes of the first bite it showed 113mg, by the next 30 minutes 95mg, hovered around the mid 90s before shooting up to 116 3 hours after the first bite, within another 30 minutes went down to 93, and it's hovering around 100 right now.
they say to pair carbs with fat and protein, but im a non diabetic so prolonging the digestion of the meal and having spikes 2-3 hours later seems unnecessary and like it might cause blood sugar problems later down the line. as a non diabetic my objective should be to be within the 90s for most of the day minus the spikes from carby meals, no? shouldn't i want there to be a spike then drop and be over with it or what? also, the two spikes either indicate delayed digestion or it's a biphasic curve. biphasic curves are shown to suggest better insulin sensitivity, however the second spike should be lower than the first not equivalent to or greater than the first like my graph shows.
so just wondering what to do here. p.s. fasting blood sugar is typically low 80s-90s, but the past few days have been like 87 so idk. p.s. again the lunch i described is my dinner and the macros are 25g fat 44g protein 52g carb. used to be 32g fat 24g protein 52g carb but like i said i swapped out the nuts for chicken
what you see here is my lunch (which is the same meal as my dinner) it's a serving of oats, 32g peanut butter, half cup of full fat greek yogurt, some peas and beans, and sometimes a salad on the side. used to do a serving of nuts with it as well, but starting today swapped out the nuts for some chicken to reduce the fat in the meal so that i could reduce the delayed spikes. it didn't work and now im just wondering if this is bad at all.
within 30 minutes of the first bite it showed 113mg, by the next 30 minutes 95mg, hovered around the mid 90s before shooting up to 116 3 hours after the first bite, within another 30 minutes went down to 93, and it's hovering around 100 right now.
they say to pair carbs with fat and protein, but im a non diabetic so prolonging the digestion of the meal and having spikes 2-3 hours later seems unnecessary and like it might cause blood sugar problems later down the line. as a non diabetic my objective should be to be within the 90s for most of the day minus the spikes from carby meals, no? shouldn't i want there to be a spike then drop and be over with it or what? also, the two spikes either indicate delayed digestion or it's a biphasic curve. biphasic curves are shown to suggest better insulin sensitivity, however the second spike should be lower than the first not equivalent to or greater than the first like my graph shows.
so just wondering what to do here. p.s. fasting blood sugar is typically low 80s-90s, but the past few days have been like 87 so idk. p.s. again the lunch i described is my dinner and the macros are 25g fat 44g protein 52g carb. used to be 32g fat 24g protein 52g carb but like i said i swapped out the nuts for chicken
