Thanks folks, this is all very overwhelming and there’s a lot to take in all of a sudden. Looks like I gonna be eating dust for the foreseeable. No more beer. I found that one out. Had a couple of ales yesterday and the machine thingy went bozo at me. 19.6.
I can see there’s a lot of opinions on what’s right and what’s wrong. I did go for a run yesterday and that did seem to bring the machine to a lower lever but only 10. First go using fitness I suppose. I have to ask do we all have different run rate levels of blood sugar though. Thanks all for the advice. Oh and greggs is now off limits?
Everyone is unique and so have different tolerances but what impacts many of us is carbs. Not sugars specifically as some may say but carbs, so “healthy” weetabix or oats impact just as much as eating a bar of chocolate, if not worse
pastry (sorry, but yes greggs) can have an even more significant impact, for me personally pastry is certain to spike my levels and keep them elevated for much longer than other carbs do. Fats and carbs combined are very good at making levels high and sustained (Pizza, fish and chips or anything fried, all that stuff)
whether greggs is off limit is your choice. All of this is your choice, but what the forum can do is advise. Testing an sewing the impacts is important, but one size doesn’t fit all, sone people can tolerate more than others. What levels you choose to be comfortable May mean more carbs, but the risk/benefit analysis is yours to make
exercise helps for me as it burns off energy, but it is temporary. Measure after exercise may well show a drop, but a while after it could spike back up again
for me, I do sometimes have greggs, or a pasty, or fish and chips. But massively less often and I do notice the impact. I also know they are very addictive, but I choose the risk and try to keep up my exercise and the weight loss. I am not advising it’s the right approach and am always keen to highlight that it’s not good, but I also know for me and my mind, I need to find a way to live with this. But it’s a work in progress