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Seeing that graph reminded me that when I started working in a Biochemistry laboratory, we used to measure blood sugar every 30 minutes for 2 hours and collected urine at hourly intervals. Diagnostic criteria have changed since then and only the fasting and 2 hour are required and I don't think...

I often test at 1 hour to ensure that I'm not going over 11.0 mmol/l, the logic being that if under 11.0, then it will be lower at 2 hours. If I do go over 11.0, then I alter what I'm eating to avoid that in the future.

I would agree with trying for IGT. I'm type 2 controlled by diet only and I can manage to keep my glucose below 11 almost all the time, but am sometimes not back to fasting in 2 hours, so fall into the IGT category even though my HbA1c is top limit of reference range. I'm quite happy with that...

I'm type 2, self-controlled by diet, but I like to check my dietary response fairly frequently. Last year I was in Southern Ireland and had forgotten to take my meter with me, so went into a pharmacy to buy a new one. I was actually GIVEN a Freestylet Libre, together with 20 strips for free...

I suffered from acid reflux and was on treatment, but once I was diagnosed with type 2, and stopped eating large amounts of carbohydrate, particularly flour based products, the problem completely disappeared and I haven't suffered for several years.

I've noticed that different batches can give slightly different results, so that sort of difference is what I might expect. You are only going to get something approaching true accuracy with a laboratory result.

I think we know how inadequate NICE guidelines can be. I believe that regular monitoring is one of the keys to good control and it seems unsatisfactory to allow complications to develop simply because the practice hasn't bothered to monitor progress.

I'm diet-only control and have persuaded my practice that I need one done every 3 months in order to stay well controlled. I'm not prepared to wait 6 months to see if there have been any deterioration - indeed longer, as 2 consecutive readings don't establish a trend. As I don't cost them...

Why eat it at all? I've been 2 years or so since diagnosis, diet controlled only and like you, found that bread caused an immediate rise in bs, so I've simply cut it out and find that I neither need it, nor miss it.

Yes, I've had a similar experience and manage to control by diet and some exercise, now that I have lost 3 stone. I would agree that regular testing is essential while you get a grip with how various foods affect your sugar level. Once you've gained confidence, you should be able to test much...

I do that anyway, its just that I don't like the idea of going outside the reference range at all if I can possibly avoid it. I feel lapses are the thin end of the wedge - once done, its easy to do again. Clearly my idea is a non-starter, so I'll just have to put up with limited menu choices on...

I'm type 2 and am well controlled solely by diet,as I have no wish to take any medication until absolutely necessary. However, I sometimes have problem finding something satisfactory to choose when eating in a restaurant. I wondered whether taking oral medication on such occasions, so that I...

Are you including rice with that curry? I omit rice and have something like a cauliflower or mushroom bhaji instead - never get a spike.

Hah Hah. Very good :lol:

Have you got a reference for that ?

I have also noticed this diffence between batches of strips. Disconcertining if the new batch is giving higher readings than the previous :( Strips can only give an approximate measure of blood glucose and are more useful in following trends. As an ex-biochemist,very familiar with the...

I gave up eating any bread more than 6 months ago as it send my glucose up. I find I don't miss it at all.

I'm unclear what relevance this particular statistic has if the total saturated fat intake is moderate.

True enough, all cakes are going to be high in carbohydrates, you do have to watch what is put in them, eg wholemeal flour can be substituted for white,and even oats can be mixed in, which lowers the GI a bit. I personally test these products :mrgreen: to test the effect. The result is a...

We run a cake stall for a charity at the local Farmers' Market and have recently introduced some low sugar products in an attempt to cater for diabetics. So far, take-up has been encouraging, but it remains to be seen if it will be worthwhile.