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Could I not be type 2?

Fleegle

Well-Known Member
Messages
775
Location
Denmead
Type of diabetes
Type 2
Treatment type
Diet only
After a great start I am flummoxed.
I have noticed over the last week or so some changes to my BG.
I started at HBA1C 95 and like so many put my heart and soul into it and after 8 weeks or so got down to 44. In the process lost over 3stone and about 4lbs from being in my ideal ranges - even W/H has moved into the lower part of amber.

All of that time I have eaten less and less and less carbs till now I am consuming between 10 and 20 a day. I have noticed that my spikes are getting bigger and their duration longer and the peek ever later. Take this evening. A tried and tested meal and even with some raspberries which were anything but sweet lots of cream and a total carb of 16.

Within 30mins the climb starts going from 4.9 to 7.2 and still climbing some 2hours 40mins later. Checking with test strips as well as Libre.

Today I could not shake my morning cholestal benacol which I have every day. My peek of 6.8 remained until I went for an hour walk. Then down quite quickly to 5.1 where it stayed for the afternoon.

I am sitting here thinking I will need to go for a walk but that just means things are getting worse. I seem to be producing less and less insulin or my resistance is getting more and more and I am beginning to think that if exercise is the only way through this could I be almost or a type 1, lada or something else.

Any advice given appreciated because I am feeling like I have been on this for 13weeks now and am getting worse results not better.
 
when we are diagnosed, we have individually different levels of damage to our cells in pancreas, we also have very individually different levels of insulin resistance.. so some will be able to eat like 100 grams of carbs in a day and then have normal levels of blood glucose, some will have to eat extremely low levels of carbs like 10 grams of carbs a day to achieve normal blood glucose levels..when it comes to the insulin resistance and the reaction time the insulin in our body takes to knock blood glucose back to normal levels in between meals this is also individually different from one person to the other..

I can´t diagnose you, we are also not allowed to do that in here of cause... but a person being type 1 diabetic would usually have very much higher levels when diagnosed than you seem to have and not be able to lower blood glucose in between meals like you are to some extent it seems from what you write... but there are some type 1´s that have this honeymoon phase where they still produce some insuline initially and that can lead to a picture of almost the same pattern like type 2 diabetics , I guess especially when doing the low carb eating style where the pancreas can keep up with the level of aquired insulin..

but maybe a type 1 person can give you a much more competent answer to your question than I am able to with my lack of experience in that matter.
 
@Fleegle If you're concerned, the answer is always to speak to your doctor or nurse.

I'm not a medical person, but your numbers don't look shockingly high to me. I don't know if you've been correctly diagnosed or not, but as a comparison when I was diagnosed with Type 1 my BS was around 25.
 
A peak of 7.2 or 6.8 doesn't in anyway indicate type 1. Everyone's blood sugar moves those "peaks"are perfectly acceptable non diabetic peaks.

If you've got your hba1c down to 44 with diet alone that certainly doesn't indicate type 1.

If you had over 3 stone to loose on diagnosis, that doesn't indicate type 1. If you are still trying to loose weight, that doesn't indicate untreated type 1. A key indicator of misdiagnosis with type 2 when you are actually type 1 is untried for weight loss, along with uncontrollable blood sugar despite diet and oral meds. Uncontrollable blood sugar in this context being levels in the 20s at least.

If you're concerned you may be misdiagnosed discuss cpeptide and gad tests with your doctor.
 
@Fleegle

One thought you may like to consider is physiological insulin resistance. This is not the same as our usual diabetic insulin resistance. It happens when we have been VERY low carbing for a bit. Our bodies recognise there is less glucose available and so preserve what there is for the brain. To do this, signals are sent to all the other cells to resist the bit of glucose there is. I don't fully understand why but this causes a rise in blood sugar levels. It is temporary, and is solved by eating more carbs for a few days. It happens to me from time to time.

http://high-fat-nutrition.blogspot.co.uk/2007/10/physiological-insulin-resistance.html

http://ketopia.com/physiological-insulin-resistance/

There are blogs and explanations if you Google.
 
Thanks for the replies. I realise of course you are right - I was just not thinking straight.
 

Thanks for that - I will give them both a read. More carbs - the irony.
 
Fleegle said:
Thanks for that - I will give them both a read. More carbs - the irony.
Click to expand...

I just rode it out without many extra carbs, if any at all. It did go back to normal on its own, but you may need an odd day with a bit of something extra.
 
There are more players than carbs in diabetes. Another is the profile of your gut flora, which explains why we all respond differently to different foods.

Ideally, we want a diverse gut flora, and more healthy microbes than unhealthy. One question I have surrounding eating very, very low carb diet is whether or not the healthy microbes are being fed with adequate amounts of plant based fiber. I try to include vegetables with all my meals. I think it helps.
 

@Bluetit1802 that's very interesting. Quite consistently as my blood sugar levels have come down, I've found that after every "breakthrough" when levels have gone down the next notch, after a couple of weeks they go up again (not too much, but enough for me to notice) before stabilising at the lower level again. I just keep eating as I am (20g carbs or less), but do find I'm a bit more hungry so eat a bit more (harder to keep up intermittent fasting). Wondering if this is the same thing?

@Fleegle have been following your progress with interest - especially the thread about FMD.
 
Have you read 'The Obesity Code' by Dr Jason Fung ? ( my new Bible-lol !) in it he also mentions about the insulin response to all types of food. Not just carbs but also protein and the relative portion size. Even eating Greek yogurt and raspberries ( not very carby at all) can cause spikes in some people when combined with protein beforehand. It's an interesting idea along with the fact that everyone responds differently to different food types/combos.

I'm no expert either but from what I have picked up, I would say that you do conform to a type 2 profile and do bear in mind that you've only been doing this for a relatively short period of time ( you might have been years becoming diabetic) it takes time for the body to adjust. You are doing great so I wouldn't worry xx
 

It's possible, and likely. This disease is very complicated and mysterious.
 
Thank you - I will have a look - he is the master of many topics.
 
Hi @Fleegle

I'm type 1 LADA and on low carb diet. If I eat low carb meal (low carb veggie and fish or meat) without insulin, my bs will go up to around 9. If I eat normal carbs like bead and rice without insulin, my bs will go up to around 20. Oral medicine didn't make much difference and didn't help.

Personally I feel all type 2 patients should be tested for type 1 just in case.

Have you tried resistance training ? It might help with insulin resistance
 
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I have concluded that I am certainly a type 2. If I eat low carb and veg I peek about 6.8. And it goes down. I cannot eat bread, that goes up to 9 no problem at all and I have to walk it off.
I have started some resistance training - as a keen cyclist all my exercise was to cardio so resistance is a nightmare for me.
 
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