Spikes during 2 hours post meal

[Button43]

I know that ideally your blood sugar 2 hours after eating should be back to what it was before eating, or no more than a rise of 2 mmol/L, but do I need to worry about how high it goes in between that at all?

I wear a CGM so can see what my blood sugar is doing during the two hours post meal. As an example If I start at say 6.4 before eating and then it rises to 11 or 12, but at 2 hours its back down to say 8 or less, should I worry that it spiked so high? Or does it really not matter as long as at 2 hours its within the acceptable levels as above?

Thanks in advance.

 

[Dee1960]

I would also like to know the answer to this!

 

[KennyA]

I know that ideally your blood sugar 2 hours after eating should be back to what it was before eating, or no more than a rise of 2 mmol/L, but do I need to worry about how high it goes in between that at all?

I wear a CGM so can see what my blood sugar is doing during the two hours post meal. As an example If I start at say 6.4 before eating and then it rises to 11 or 12, but at 2 hours its back down to say 8 or less, should I worry that it spiked so high? Or does it really not matter as long as at 2 hours its within the acceptable levels as above?

Thanks in advance.

I'm not sure there's an official answer for this.

My take on this is that it seems to be well established that the problem issue for T2s is high blood glucose levels over an extended period of time. So what's "high" and what's "an extended period"? For me I am reasonably happy seeing (via CGM) my BG hitting high nines or tens 40 minutes after eating - hot milk will do that for me - but back to low fives by 60 minutes. To me that says that the hot lactose was quickly digested and passed into my system, and my insulin response dealt effectively with it. On the other hand, pastry in quantity can take me to 14 or 15 fairly quickly, and I think that's too much. It also doesn't come down anywhere nearly as fast, so my insulin response struggles. In practice that means I'll have a very occasional latte or cortado etc: but I won't ever be having any pie or pastry with it.

Blood glucose rises after eating carbs are normal and to be expected. I take the line that if I don't want the rise, I won't eat the carbs.

 

[Rosie9876]

I'm not sure there's an official answer for this.

My take on this is that it seems to be well established that the problem issue for T2s is high blood glucose levels over an extended period of time. So what's "high" and what's "an extended period"? For me I am reasonably happy seeing (via CGM) my BG hitting high nines or tens 40 minutes after eating - hot milk will do that for me - but back to low fives by 60 minutes. To me that says that the hot lactose was quickly digested and passed into my system, and my insulin response dealt effectively with it. On the other hand, pastry in quantity can take me to 14 or 15 fairly quickly, and I think that's too much. It also doesn't come down anywhere nearly as fast, so my insulin response struggles. In practice that means I'll have a very occasional latte or cortado etc: but I won't ever be having any pie or pastry with it.

Blood glucose rises after eating carbs are normal and to be expected. I take the line that if I don't want the rise, I won't eat the carbs.

I get a rise, even after a low carb meal, from protein I'm guessing. On paper, I'm doing okay. Over the past year, my A1c has come
down from 88 to 49, though maybe a tad higher next time.

But that disguises increasing and inconsistent intolerances, with prolonged 3-5 mmol/l rises, although mostly within range. It's hard to know what I should do, especially as I don't need to lose weight - a TOFI. I suspect I have too much visceral fat.

With spikes to 11/12 that fall back within 2 hours, I would go for a walk after eating or cut back on the carb.

 

[KennyA]

I get a rise, even after a low carb meal, from protein I'm guessing. On paper, I'm doing okay. Over the past year, my A1c has come
down from 88 to 49, though maybe a tad higher next time.

But that disguises increasing and inconsistent intolerances, with prolonged 3-5 mmol/l rises, although mostly within range. It's hard to know what I should do, especially as I don't need to lose weight - a TOFI. I suspect I have too much visceral fat.

With spikes to 11/12 that fall back within 2 hours, I would go for a walk after eating or cut back on the carb.

Don't forget that "normal" levels of glucose in blood total to around 4 grams or so. This means that a "low-carb" meal (which might mean different things to different people) is probably going to have at least as much glucose in it as is currently circulating. Rises (in the short term) in blood glucose are to be expected.

 

[Lamont D]

Many type twos have an imbalance in response to carbs or sugars post pandrial.
And you have to understand that individually it is also different the intolerance to what ever you eat or drink. It is also individual how high you spike within the hour and at what speed it climbs and falls.
It also depends on how high your BG levels are prior and how much you eat portion size and how you process food, how much fat and protein, in what portion percentage to the carbs and glucose derived from the meal.
And to make it more confusing you have a first phase insulin response, and depending how severe your insulin resistance is. The higher the spike will be.
I have a very weak first phase insulin response, and my spike can be anywhere between 11mmols to 15 mmols depending on the carb intake. It is my secondary insulin response that drives it down.
Be aware that it takes a long time to start getting anywhere near a fasting diabetic levels. It also takes time to reduce your hba1c and fasting levels.
T2s produce too much insulin especially in second phase trying to correct the imbalance between glucose produced and insulin produced, both too high and both not healthy over time.
Because of the imbalance, your body wants more glucose, as it has become used to it and this is a part of wanting more carbs. Even though you are not hungry or in need of food, your body likes being high. The high amount of circulating insulin creates an issue with your organs over time. Liver and kidney function tests are usual when testing, a fatty liver, and of course a propensity to put weight on, in most because of visceral fat.
I have discovered since diagnosis and initially reducing carbs to almost negligible amount of carb intake, to reduce my weight and be healthier, my body now prefers to be in normal levels consistently.
It is happier there.
You might not have to do that, but limiting your spike to around to two to three mmols in the first hour, will still be able reduce your fasting and hba1c BG levels.
It is a time of experimentation and discovering your intolerance levels to certain food, and what you can or cannot eat because of the high spikes you find. Adding in portion control and the meds you have been put on.
It's not easy, it can be hard, but it can be done.
Knowledge is power.
It is a lifestyle choice.
It is something that you need to do, if you believe you do.
Best wishes

 

[Rosie9876]

Many type twos have an imbalance in response to carbs or sugars post pandrial.
And you have to understand that individually it is also different the intolerance to what ever you eat or drink. It is also individual how high you spike within the hour and at what speed it climbs and falls.
It also depends on how high your BG levels are prior and how much you eat portion size and how you process food, how much fat and protein, in what portion percentage to the carbs and glucose derived from the meal.
And to make it more confusing you have a first phase insulin response, and depending how severe your insulin resistance is. The higher the spike will be.
I have a very weak first phase insulin response, and my spike can be anywhere between 11mmols to 15 mmols depending on the carb intake. It is my secondary insulin response that drives it down.
Be aware that it takes a long time to start getting anywhere near a fasting diabetic levels. It also takes time to reduce your hba1c and fasting levels.
T2s produce too much insulin especially in second phase trying to correct the imbalance between glucose produced and insulin produced, both too high and both not healthy over time.
Because of the imbalance, your body wants more glucose, as it has become used to it and this is a part of wanting more carbs. Even though you are not hungry or in need of food, your body likes being high. The high amount of circulating insulin creates an issue with your organs over time. Liver and kidney function tests are usual when testing, a fatty liver, and of course a propensity to put weight on, in most because of visceral fat.
I have discovered since diagnosis and initially reducing carbs to almost negligible amount of carb intake, to reduce my weight and be healthier, my body now prefers to be in normal levels consistently.
It is happier there.
You might not have to do that, but limiting your spike to around to two to three mmols in the first hour, will still be able reduce your fasting and hba1c BG levels.
It is a time of experimentation and discovering your intolerance levels to certain food, and what you can or cannot eat because of the high spikes you find. Adding in portion control and the meds you have been put on.
It's not easy, it can be hard, but it can be done.
Knowledge is power.
It is a lifestyle choice.
It is something that you need to do, if you believe you do.
Best wishes

Thank you for your post. I wish I'd spotted it earlier. I needed the encouragement. I've been backsliding over the past couple of weeks or so, and just now binged on a whole 130 gm packet of Kettle crisps. Just overwhelmed by the recent complications from diabetes, despite working so hard over the past year to control my blood glucose. All I can hope is, as Scarlet O'Hara famously said, tomorrow is another day.

 

[Button43]

Thanks all for the replies.

I try to eat a lower carb diet and have aleady cut out the things that keeps my BG elevated for longer than the two hour mark.
The rise I mention in my original post doesn't happen often, but I will try and avoid these foods too from now on and stick to foods/drink that give me a much lower rise.

 

[Antje77]

I've been backsliding over the past couple of weeks or so, and just now binged on a whole 130 gm packet of Kettle crisps. Just overwhelmed by the recent complications from diabetes, despite working so hard over the past year to control my blood glucose. All I can hope is, as Scarlet O'Hara famously said, tomorrow is another day.

Would having a packet of pork scratchings instead of the Kettle crisps in your cupboard help?