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<blockquote data-quote="phoenix" data-source="post: 694720" data-attributes="member: 12578"><p>[USER=113749]@LucySW[/USER]</p><p>Glucose is present in the circulation. If it happens to bump into a haemoglobin molecule the two will bind so the haemoglobin will be glycated. The chemical reaction is actually initially reversible but this is only short term.(has a relevance possible for very short term peaks though. Once bound it becomes permanent . If you have high glucose levels then the concentration of glucose molecules will be higher and so they are more likely to bump into each other and bind to each other. If you are low there are less glucose molecules around so fewer haemoglobin molecules will be glycated ( what happens to red blood cells is what happens to other cells so HbA1c is a proxy for what may be happening to them)</p><p>nice simple video</p><p>[MEDIA=youtube]MOH33-jFOwo[/MEDIA]</p><p>Here's a written explanation. It is hard to find one that isn't full of chemical technicalities but does explain the process.</p><p><a href="http://www.diabetesinfo.org.nz/hba1c.html" target="_blank">http://www.diabetesinfo.org.nz/hba1c.html</a></p><p></p><p></p><p>At the moment I'm not happy. My sensor has been in place since this morning. It's at the moment reading 'lo' it hasn't been above 63mg/dl so I'm not confident it's going to start working . I'm dreading phoning Abbott tomorrow because I hate speaking French on the telephone</p></blockquote><p></p>
[QUOTE="phoenix, post: 694720, member: 12578"] [USER=113749]@LucySW[/USER] Glucose is present in the circulation. If it happens to bump into a haemoglobin molecule the two will bind so the haemoglobin will be glycated. The chemical reaction is actually initially reversible but this is only short term.(has a relevance possible for very short term peaks though. Once bound it becomes permanent . If you have high glucose levels then the concentration of glucose molecules will be higher and so they are more likely to bump into each other and bind to each other. If you are low there are less glucose molecules around so fewer haemoglobin molecules will be glycated ( what happens to red blood cells is what happens to other cells so HbA1c is a proxy for what may be happening to them) nice simple video [MEDIA=youtube]MOH33-jFOwo[/MEDIA] Here's a written explanation. It is hard to find one that isn't full of chemical technicalities but does explain the process. [url]http://www.diabetesinfo.org.nz/hba1c.html[/url] At the moment I'm not happy. My sensor has been in place since this morning. It's at the moment reading 'lo' it hasn't been above 63mg/dl so I'm not confident it's going to start working . I'm dreading phoning Abbott tomorrow because I hate speaking French on the telephone [/QUOTE]
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