DAIRY ,,,

Hi and welcome, and congratulations on controlling your levels as well as you have. Your levels are brilliant. Congrats also on stopping smoking - I'm afraid I haven't managed that as yet.

As for the coffee and cream, I would suggest that either you had a rogue reading from your meter (which happens) or it may have been the caffeine raising your levels after 10 minutes. Milk contains lactose, which is sugar. Anything ending in "ose" is sugar. Some people find it raises their levels, others don't. Have you looked at the nutrition details on the tub of cream you used? It should tell you how much sugar/lactose was in it.

Hi Rico, that's a pretty inspiring story of how to grab hold of your diabetes and tame it. Great self discipline

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Just to say that I don't think you should worry too much as you controlled the spike within 20 minutes - not many people test at 10 minute intervals directly after eating and drinking.

Looks like you are doing pretty well.

In just a month Rico, that's amazing! Well done, just shows what some determination can achieve.

Well done Rico and welcome. You have come a long way in a short time quitting smoking and controlling your blood sugars.
Super effort, an inspiration to us all

Congratulations but don't go to overboard on taking bloods. I have fresh cream and was puzzled by your amounts. I just checked the tub and the carbs say 0.6/2 tablespoons. Don't forget your body will have an initial reaction to everything. When it anticipates food/drink a lot of processes swing into action and 10 mins after putting food into your mouth dropping fast l do not see as a problem. If it is possibly there at 30 mins and very slowly coming down (still there 30mins later or only down a couple a couple of points or that at 1 hr ditto to 30mins l would get concerned.
Your body will have all sorts of physiological reactions you don't notice, at 10 things would be sitting in an acid bath in the stomach and probably not even released into the intestine..and it is from there you absorb the food.
It can as been stated also be bad cleaning and just one of those things.

Thanks for sharing your story. It is inspiring.



Suzanne

Gosh that is super.

Oh please, come on.! You consume a quickly digested substance, i.e. a liquid with an obvious sugar content, be it low or high, and 10 minutes !! later you're getting alarmed because your blood glucose level has risen !,...well what did you expect it to do,...your body is doing exactly what it's supposed to do, it's converting ingested food as quickly as possible into glucose.

Do you suppose that if a non type2 person were to consume the same amount of cream that their body would digest it significantly more slowly ?, wouldn't their blood sugar level after 10 minutes probably be at the same level that your's was ?, does that not seem like an obvious and common sense conclusion ?,...well it does to me.

Nearly everything that we eat will be converted to glucose, and a type2 person's blood sugar level won't rise any higher with a given amount and type of food than a non diab person's would if they consumed the same type and quantity of food, and had consumed it at the same rate, but their blood sugar levels will subsequently fall much more rapidly than will a type2's, but even with a non type2 person, their level could hardly be expected to start falling after only 10 minutes, on the contrary, it would probably still be rising.

It's not the level that a type2's blood glucose level reaches after having consumed a reasonable amount and type of food appropriate to their condition and dietary limitations, it's the slower rate at which their level falls in a relevant time period that is the problem, and 10 minutes is hardly a significant time period.

As for cream in your coffee, regardless of whether or not the probably fairly small amount, ( in proportion to everything else that you consume ), of glucose that it's converted into, is or isn't causing you, ( or would cause anyone else ), a significant problem, the solution seems very obvious, stop using it, as you have done, or switch to soy cream, which, as with wholebean soy milk, has an insignificantly small amount of sugar, and even so in comparison with cows milk.

As does almond milk, and the sugar level in almond milk would be even lower than it already is, if the planks in the food production industry could be persuaded, ( or forced by legislation ), to stop needlessly shoveling sugar into the most wildly inappropriate foodstuffs.