- Messages
- 71
- Type of diabetes
- Don't have diabetes
- Treatment type
- I do not have diabetes
History: 2017 December, acetone smell in my mouth, stomach pain and +++ glucose in urine after 4 days of stress at work, not eating much in the process. Normal A1c, fasting tests. Jumped on low carb diet until finding out the cause. Failed OGTT at diabetic levels via GP referral (while on low carb diet). Send to endo. Repeat of same tests + antibodies. Negative. OGTT failed again (while on low carb). Was told not diabetes. I tried to eat more carbs but my BG goes to above 8 mmol/l frequently, with like 20g of millet. Recently, I decided to break the self-imposed woe, and try to add more carbs.
Started yesterday, with millet (100g a day). Some 70% chocolate as well. Observations: BG goes to 7 mmol/l, sometimes 8 mmol/l and stays there for a long time, at least 2 hours before starting to slowly come down. Multiple doctors told me it is due to insulin resistance but I never found out if it is pathological. I am currently sitting at 7 mmol/l for 2 hours already, feeling kind of meh. I felt really hungry after the last spike and coming down.
I have subclinical hypothyrodism, according the doc, caused by low carb diet. Hormones like somatostatin, growth hormone and cortisol inhibit insulin and cause higher numbers for longer than if a person eating more carbs. I have seen many things discussed on this forum: some state that pancreas need to be primed again to produce insulin with gently carb increase, while others say normal person should just handle carbs no matter what diet they were under for weeks or months before.
So ... normal HbA1c as of 2 weeks ago, normal fasting, somewhat low FT3, feeling cold, dry skin. All the doctor told me is I can eat any amount of complex carbs like millet (she does not see any diabetes problem) but I am worried about spikes. I also notice that 2 days later, I still am insulin resistant, what is the timeframe to resolve this, if this is physiological?
Started yesterday, with millet (100g a day). Some 70% chocolate as well. Observations: BG goes to 7 mmol/l, sometimes 8 mmol/l and stays there for a long time, at least 2 hours before starting to slowly come down. Multiple doctors told me it is due to insulin resistance but I never found out if it is pathological. I am currently sitting at 7 mmol/l for 2 hours already, feeling kind of meh. I felt really hungry after the last spike and coming down.
I have subclinical hypothyrodism, according the doc, caused by low carb diet. Hormones like somatostatin, growth hormone and cortisol inhibit insulin and cause higher numbers for longer than if a person eating more carbs. I have seen many things discussed on this forum: some state that pancreas need to be primed again to produce insulin with gently carb increase, while others say normal person should just handle carbs no matter what diet they were under for weeks or months before.
So ... normal HbA1c as of 2 weeks ago, normal fasting, somewhat low FT3, feeling cold, dry skin. All the doctor told me is I can eat any amount of complex carbs like millet (she does not see any diabetes problem) but I am worried about spikes. I also notice that 2 days later, I still am insulin resistant, what is the timeframe to resolve this, if this is physiological?