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Glucose level and cheese

D

dric655

Newbie
Messages
2
Type of diabetes
Prediabetes
Treatment type
Diet only
Good morning everyone

In a semi fasting state my mmol level was 5.7

An hour ago I had two slices of cheddar cheese (50g).

My level now is 7.2

I've read that cheese is a low GI food and shouldn't cause a spike.

Could anyone provide a bit of guidance please?

Tested using a true metrix finger prick test
 
In the absence of carbohydrates some fats will be slowly converted to glucose by the liver. Protein is the same (though a higher proportion is converted). Both of these happen much more slowly than with carbohydrates.
 
You were fasting and it was morning... I doubt it was the cheddar. Maybe Dawn Phenomenon? Your liver dumping glucose to keep you going, ever so helpfully? (Our livers are, very often, well-meaning idiots.) Cheese should barely cause a blip, but who knows...
 
If you read all the books on diabetic control you would think no way could cheese have that effect , but it does for me, unexplainable I think but it does , I put I think because no doubt someone will come up with a reason .
 
SimonP78 said:
In the absence of carbohydrates some fats will be slowly converted to glucose by the liver. Protein is the same (though a higher proportion is converted). Both of these happen much more slowly than with carbohydrates.
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I understood this was only an issue for people with Type 1.

I notice, @dric655 mentioned they had “slices of cheddar”. If these were pre cut packaged cheese, it is possible these had a coating out flour to stop them sticking. I know this is the case with grated cheese.
 
Sheesh, I don’t want to derail thread, but flour on cheese. I never check cheese for gluten. Thanks for the heads-up @In Response .
Yes my blood sugars can rise after eating cheese, but I usually have cheese with tomatoes and assumed it was the tomatoes as they always taste slightly sweet to me.
 
I always thought tomatoes were one of our free foods .
 
jaywak said:
I always thought tomatoes were one of our free foods .
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Me too, but I figured it more likely than the cheese. It was just an assumption.
 
In Response said:
I understood this was only an issue for people with Type 1.
Click to expand...
The process is, afaiu, the same irrespective of whether your pancreas works partially or not at all. No idea whether the effect is fast enough to be significant for type 2 diabetics mind you, I'm guessing that for the majority it's not and that their pancreases can keep up.
 
Just a note on proteins from a T1 on 50g/day carbs - for me spikes are very real and not slow. I can jump 3-4 mmol/L in an hour with an Alpro no sugars yogurt (20g protein, no carbs, no fat). Steak and cheese on the other hand spike over hours, presumably held back by fat. Last night I had a 400g steak - no carbs and needed 12 units fast-acting during the night just to keep BG below 10 mmol/L.
 
I did consider that, I know that they usually have potato starch.
 
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