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Type 2's: What was your fasting blood glucose in a morning?

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killerkaz said:
Well I screwed my courage up and tested my blood this morning. It's 6.3. I am well happy with that as I have had a few days of takeaways, cakes, and all sorts of food I shouldn't even be looking at never mind eating. Hoping to get back to normal now though. Looks like all the grafting has kept things more or less under control, and thats with not taking my metformin for 2 days as I stupidly packed them then couldn't find the box they were in. I don't want to fall into bad habits again.
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Definitely payback for working hard... :) Maybe you can do what some others have done here and kick the metformin into touch one day... :)
 
kimbo1962 said:
5.8 this morning after bed of 5.6....I'd prefer lower than 5.8 to be honest! Still fuzzy headed and chilly so assume I've got a bit of the cold starting that my daughter has :mad:
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Hope it's a short one... :( stay warm....
 
JACKTHELAD said:
I didn't know that.
I mostly make my own and leave it to sour and if I buy I only buy the full fat maybe that helps.
I'm fine with yoghurt.
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You make your own yoghurt? How? I know there are 'starters' but no idea how or what? I prefer goat's products, could I use goat's milk? I like it 'sour' too... Thanks JTL...
 
Susikav said:
You make your own yoghurt? How? I know there are 'starters' but no idea how or what? I prefer goat's products, could I use goat's milk? I like it 'sour' too... Thanks JTL...
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Boil some milk.
Cool it down to warm or around 100f.
Stir in a spoonful of full fat live yoghurt.
Put in airtight container ... glass plastic whatever but leave a half inch gap for any expansion.
Put in warm place ... airing cupboard in this house.
Go back twelve hours later put in fridge to stop fermentation .... longer for sharper tasting.
 
Don't stir vigorously because that forms air pockets which can cause fermentation problems.
Make sure your live yoghurt has been at room temperature for a few hours so the bugs are active.
I do intend getting some culture to use as opposed to live yoghurt because the live yoghurt may well no longer be live so it fails.
When I reuse my own home made over and over to seed it everything's fine but occasionally I forget and eat the lot so have to buy some from Tesco or wherever and I've found that live yoghurts are quite often no longer live.
How long have they been refrigerated in warehouses trucks back of shop on the shelf then in the fridge at home?
Not easy getting culture round here but .... I have recently been given the address of a local farmer who makes masses of yoghurt as a commercial enterprise and is willing to sell me culture.
In fact today or tomorrow I will go over and get some.
Dead easy dead tasty.
 
Youtube has lots of how to make yog vids.
Usually Indian women as yoghurt making at home has been a cultural thing in Indian families for generations so I'm told.
 
Susikav said:
You make your own yoghurt? How? I know there are 'starters' but no idea how or what? I prefer goat's products, could I use goat's milk? I like it 'sour' too... Thanks JTL...
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I presume you can use goats and sheeps milk never thought about it.
 
Back in my school days, I loved liver & bacon, fried onions, mash potatos and lots of gravy.

Not sure how I feel about liver today.

6.0 fasting this morning, I was not motivated to jog last night.
 
4.2 fasting

3 months now completed with the new regime. Lost 1kg in the past month. Fasting average during the 3rd month of 4.4. Considering the total effort would like to have lost more than 1kg but definitely much slimmer so it must be the increased muscle mass from the running and strengthening work that is contributing to the slow weight loss.
 
poshtotty said:
Bedtime - 5.8
Fasting - 6.2 :banghead:
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There's going to be some to-ing and fro-ing Diana! 6.2 here also, I could almost predict that from the way my heart was banging away when I woke up (and I'm not sure of all the reasons behind that).
 
s_k_s said:
4.2 fasting

3 months now completed with the new regime. Lost 1kg in the past month. Fasting average during the 3rd month of 4.4. Considering the total effort would like to have lost more than 1kg but definitely much slimmer so it must be the increased muscle mass from the running and strengthening work that is contributing to the slow weight loss.
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Your recent BGs are going to revolutionise your HbA1c next time :)
 
5.8 this gorgeous sunny day. Taken slightly later in my routine, got splitting headache and had sugarfree digestive wth cinnamon hazelnut butter before bed. Any one of the three, any combination, all of the above...... Or I wa going to be 5.8 no matter what ;)
 
vit90 said:
Your recent BGs are going to revolutionise your HbA1c next time :)
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Thanks for the reminder. Just rung the GP and got an appointment for Monday for the test. I was surprised they didn't say no as they usually have a 6 month policy but the lady on the phone didn't seem to know much as I had to explain what a HbA1c is.

3 month average is 4.6. Add 10% for the contour meter so that's 5.1. Add another 10% (me being optimist) for during the day variance so I would predict a HbA1c of around 5.6 (38)
 
Mandingo said:
Back in my school days, I loved liver & bacon, fried onions, mash potatos and lots of gravy.

Not sure how I feel about liver today.

6.0 fasting this morning, I was not motivated to jog last night.
Click to expand...
Love a bit of Liver me, on a salad...
 
JACKTHELAD said:
Boil some milk.
Cool it down to warm or around 100f.
Stir in a spoonful of full fat live yoghurt.
Put in airtight container ... glass plastic whatever but leave a half inch gap for any expansion.
Put in warm place ... airing cupboard in this house.
Go back twelve hours later put in fridge to stop fermentation .... longer for sharper tasting.
Click to expand...
Thank you so much for that JTL... :) Now I will really enjoy my breakfast... how lovely... :joyful:
 
JACKTHELAD said:
Don't stir vigorously because that forms air pockets which can cause fermentation problems.
Make sure your live yoghurt has been at room temperature for a few hours so the bugs are active.
I do intend getting some culture to use as opposed to live yoghurt because the live yoghurt may well no longer be live so it fails.
When I reuse my own home made over and over to seed it everything's fine but occasionally I forget and eat the lot so have to buy some from Tesco or wherever and I've found that live yoghurts are quite often no longer live.
How long have they been refrigerated in warehouses trucks back of shop on the shelf then in the fridge at home?
Not easy getting culture round here but .... I have recently been given the address of a local farmer who makes masses of yoghurt as a commercial enterprise and is willing to sell me culture.
In fact today or tomorrow I will go over and get some.
Dead easy dead tasty.
Click to expand...
The problem with living in the Middle East is, the answer to all is 'dunno'... :) I will do my best... easy to taste if it is 'live' or not though... I will let you know how it goes... I could go to the King's camel farm and see if they make camel laban fresh there maybe... ahhhh, I'm supposed to be going to a Sheikh's farm tomorrow... my husband is either filming or taking photos for them - I will ask them if they have live culture there - might get lucky, they will have goats and sheep for sure, as well as camels... cool.. :cool:
 
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