So we understand the high BG levels are dangerous, but staying in high BG for long is even more dangerous. Then comes the glucose variability model where they see how much standard deviation you have from the baseline. My questions is regarding a pretty controlled BG levels and not very high ones. The question is if I eat fats, normally the BG goes up slowly but because of slow release, it stays elevated for long. Now if i am eating the same amount of carbs without added fats, i will have a little higher BG but it will drop down close to baseline much quicker. What does science and data say, is it better to touch 8 mmol at an hour and back to low 6's after 2 hours? or its better to never cross 7 mmol but stay close to 7 for 3 hours? Again my question is within this particular range and not overly high BGs, which we all know are not good. How long BG needs to be in blood to cause complications or glycation above the normal range, any data on this please?