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advice please

Tony, first of all that's a great reading and it sounds like you've achieved a solid decrease which is almost always a good thing.

In the future, I'd suggest reading up and figuring out what kind of blood sugar range you want to target.

Asking about individual readings is time consuming and frustrating (to you more than anyone), and it can be incredibly helpful to understand how all of this works and what's happening inside of your body when you eat carbohydrates which your body converts into glucose.

Again, great job on the solid (great) reading.
 
Is that a post prandial reading? If so that's excellent! If a fasting one, it's still good!

Meters are a law unto themselves! For the last three days, I had pre breakfast readings of, 4.4, 4.3, 4.4 with post breakfast (the same every day) readings of 7.9, 7.7 - and today back to 10.3! ..... zzz
 

What are you having for breakfast?
 
It is best to test upon waking, before meals and 2 hours after the first bite. This will give you a good indication on how stable your BS is. It is also a good idea to keep a food diary.
 
NoCrbs4Me my breakfast is always organic cocoa made with organic cocoa powder and organic semi skimmed milk. I don't add sugar. Sometime I add a couple of organic seeded oatcakes but they don't seem to make a difference.
 
@asparagusp do you just have 1 cup of cocoa (240ml) or do you have a larger cup as 1 cup of semi skimmed milk, depending on the brand can be up to 15gr carbs by itself and then cocoa can have 1 gr carb per tablespoon so the carbs can all add up.
 
I have two teaspoonfuls of cocoa in a breakfast cup of organic skimmed milk. Cocoa can be beneficial to diabetics.
 
A question - If Type 2s usually have a problem with lipids are they wise to go on the LCHF diet.

Another question - if those on insulin are able to eat as many carbohydrates as they want, does that same diet benefit them?
 
In your place i would make the cocoa with water, then add a dash of double cream. You can tailor the cream content to make it taste very similar to milk (just add more or less til you get the balance right). You will notice an improvement in post prandial readings.

Why do you think diabetics have problems with lipids?

I agree that they may, but this is usually because they are eating too high carb alongside the fat.

Edited to add: i have just seen that you are on insulin. In which case, completely different rules apply. Low carbing works well, for lipids and blood glucose, for T1s and T2s, but only when insulin is tailored to the quantity of carbs. Diabetics not on strong meds can easily cut carbs without having to phaff with medication.
 
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