No problem at all Michael - completely my fault for jumping on something without checking it out first! And no harm done - blood sugars back to five today.
I need to eat a low carbohydrate diet because, like a lot of Type 2's (I wouldn't say all, because everyone is different) my body doesn't tolerate carbohydrate well. If I eat foods high in carbs, my blood sugar will rise and there is nothing I can do about it (unlike a type 1, of course). My average blood sugar when I was diagnosed five months ago was around 11mmol on a (very) high carb diet - I was a carb queen. I cut out carbs immediately and my blood sugar dropped to 6-7 within days, and has further dropped to 4.5-5.5 over the last couple of months. To keep my blood sugars down to this level I find I have to generally limit myself to under 50g carbs per day, although I am finding I can get away with "indiscretions" more and more. Not the rye bread, however - that raised my sugar more than a pizza and liqueur coffee (6.7), a Chinese buffet with three types of cake for dessert (6.4) and a bowl of spaghetti (tonight - 6.1).
Because type 2's are often insulin resistant, avoiding carbs is really the ideal way to lower blood sugar - a diet that doesn't raise blood sugar in the first place. Eating carbs raises the sugar level and then even if the pancreas is producing some insulin, the body doesn't respond to it. I think that by losing weight through low carbing, I have improved my insulin resistance and that is why my overall figures have improved and why I can get away with occasional cheats.
Type 2 on Metformin, diagnosed Jan 2013, ultra low carber, Hba1C at diagnosis 8% (11mmol), now between 4.5 and 5.5 mmol. 20kg lost so far
I need to eat a low carbohydrate diet because, like a lot of Type 2's (I wouldn't say all, because everyone is different) my body doesn't tolerate carbohydrate well. If I eat foods high in carbs, my blood sugar will rise and there is nothing I can do about it (unlike a type 1, of course). My average blood sugar when I was diagnosed five months ago was around 11mmol on a (very) high carb diet - I was a carb queen. I cut out carbs immediately and my blood sugar dropped to 6-7 within days, and has further dropped to 4.5-5.5 over the last couple of months. To keep my blood sugars down to this level I find I have to generally limit myself to under 50g carbs per day, although I am finding I can get away with "indiscretions" more and more. Not the rye bread, however - that raised my sugar more than a pizza and liqueur coffee (6.7), a Chinese buffet with three types of cake for dessert (6.4) and a bowl of spaghetti (tonight - 6.1).
Because type 2's are often insulin resistant, avoiding carbs is really the ideal way to lower blood sugar - a diet that doesn't raise blood sugar in the first place. Eating carbs raises the sugar level and then even if the pancreas is producing some insulin, the body doesn't respond to it. I think that by losing weight through low carbing, I have improved my insulin resistance and that is why my overall figures have improved and why I can get away with occasional cheats.
Type 2 on Metformin, diagnosed Jan 2013, ultra low carber, Hba1C at diagnosis 8% (11mmol), now between 4.5 and 5.5 mmol. 20kg lost so far
