Yes. Its a known issue with low carbing that insulin resistance can increase leading to big spikes if / when more carbs are consumed, usually a temporary effect although I find it takes several weeks to show any change if Ive been v low carb (under 20-25g carbd) and increase that level of carbs, even slightlyI've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
You're right, I need to keep calm and give it more time. Always enjoy your posts sock-fiddler.I think time, patience and consistency (as wonderful as Dr Fung is) are the key. At least that's what I keep telling myself! But, also, we've not been at this very long at all (you 5 weeks, me coming up to 12) and our bodies are still adjusting after years and years of "abuse". I have to keep reminding myself that today's BG results are just that - today's, and that I'm in this for the long run.
I hope you find inspiration - post any good ones here, eh?
Thanks Brunneria, I was hoping you would reply as your posts are always well-balanced and informative. I didn't know about the Last Meal effectIt sounds like you are probably experiencing the Last Meal Effect.
It is very common, and isn't anything to do with type 2 diabetes. It happens to non diabetics too if they cut their carbs and keep them low.
This link explains it better than I can.
http://nutritionwonderland.com/2010/05/understanding-our-bodies-insulin/
This is an extract from the Regulating Insulin section:
Once we start to eat, our bodies ramp up insulin secretion, in what is often called first phase insulin release. Insulin that was kept in storage while our blood glucose levels were normal is released all at once, leading to a dramatic increase in insulin levels. The amount of insulin secreted in the first phase response to a meal is determined by the amount of glucose encountered in the previous meal – the more you needed last time, the more is released in this first phase. In a healthy person, this first phase response peaks a few minutes after you’ve started your a meal.
The β-cells then take a quick pause. If the first pulse was enough, then they slowly take up the insulin they released, and store it for the next meal. If the blood glucose levels stay high, though, the β-cells begin producing and releasing insulin in pulses every ten to twenty minutes. They continue this until the body’s blood glucose gets back to normal levels. The blood sugar rise caused by the meal peaks about half an hour after eating, and this, in turn, leads to a decrease in insulin production and release.
So your body has insulin stored ready for use based on the amount you required for the last few meals you ate. But if you present it with increased carbs in a meal, it is not prepared, and it takes a while to ramp up the insulin production to deal with the unexpected glucose levels. It still gets there, but it may take an hour or two rather than 20 minutes - which is why we see the exaggerated rise in blood glucose when we eat extra carbs on our low carb diet.
But the important thing to remember is that it is temporary, reversible, and it you maintain the increased carb levels, your body adapts within a few days.
To avoid the issue, you just increase carbs for several days, so that your body adjusts to the new insulin demands, and then the Last Meal Effect adjusts to your new, higher carb level.
I like what you said about keeping things steady and within range. I need to give it more time.I think it is the dense carb foods which are the culprits rather than more carbs in general.
I have increased the amount of carbs in a day but still stick to low carb foods, and there was no difference in my BG levels , but I'd not like to increase my percentage carb limit yet. I was thinking of doing that when I got below 100 Kg, but I am almost there already and it is only 8 months from diagnosis so I will have to wait for the anniversary at least.
My policy is to stick to just over 7 by 2 hours after meals as a maximum, but not trying to get much lower - my Hba1c is in the normal range so it seems to be working. The idea is to go along easily, not putting on any stress or strain and staying as normal as possible. Yes I could drop my after meal numbers, but I did suspect that it would increase resistance to dealing with glucose.
I am back being able to put on weight easily, but that is a good thing in the circumstances.
I want to keep all the various processes functioning rather than closing anything down.
You're right, I need to keep calm and give it more time. Always enjoy your posts sock-fiddler.
I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
If anything I've found the opposite. I seem to be able to eat what I like on the odd occasion and my levels return to normal quickly. I think because I'm normally low carb my muscles aren't full of glucose so when I do eat them they get stored quickly. Similar to the carb loading that athletes sometimes do. I don't do this often though. Just shows we are all different I guess.I've been low-carbing for about 5 weeks and am pleased with my bg readings. However, on the odd occasion when I have had something obviously carby - in this case some couscous - my readings have shot right up, higher than they used to before I started low-carbing. Has anyone else experienced this?
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