This bit, the higher your sugar the more of it sticks to your red blood cells and more of your red blood cells,Thank you for the replies. Yes I have read the article mentioned but it is not clear if the glycosylation level in each cell remains constant from the time it is initially glycosylated till its death. That way we have different cells showing different levels of glycosylation according to blood sugar levels at the time of initial exposure and so an average levels can be calculated.
Otherwise if the levels in the red cells keep changing according to latest blood sugar levels then I imagine all the cells will show similar levels and so average would also show latest levels of glycosylation rather than average of previous 8-12 weeks.
No problem. You may be able to find a pdf of the "Diabetes Handbook" (Bilous and Donnelly) online, and you can certainly find "Rethinking Diabetes" (Gary Taubes) in bookshops - published this year. The first explains how the test works, and what its advantages and disadvantages are: but all this is for the medical professional. The Taubes book looks at the history and background to testing from a non-medical persepctive@KennyA thank you. I am interested in delving deeper into it. So I would be grateful if you could send me the references when possible.
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