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High Blood Sugar Consistently

Not sure if I'm replying to the right place but a guy signed himself Richard and mentioned lots of stuff about counting the whole thing and not just "sugars" parts of the carbs. If this was put on a leaflet and handed out to all pre-diabetics like me it would make so much difference! Thank you

I've been in and out of this website for the last two days - large chunks of the days - and there is SOOOOO much info to take in and then I follow links and forget what I was reading in the first place - don't get me wrong, there's lots of info, good info but Richard summed up what I needed to know perfectly

thanks :thumbup:
Jan
 
hi norfolkadam, i,m alan i,m 57 yrs old i,m type 2 on novapen insulin. i had high 24. recently due to my misses swapping flora pro active for pink tub flora, i,m now back on proactive again. sue now gives me sweet potato instead of white ones, i eat chicken and turkey sliced from deli, and loads of veg. sue also lets me have dried beans lentils, pearl barly instead of rice or pasta, i,ve had a piece of cod, sweet potato, broad beans for tea, at 8 o clock my sugar was 8.4. this morning 2 hours after oatibix with totalsweet i had a reading 0f 10.4. sue has bought me wholeearth produce from holland and barrett, along with chocolate oatly and plain, nairns oaty biscuits, rye crackers, sula butterscotch toffee pink grapefruit mints, i have seedy hovis granary or allinson high fibre bread, and meridian spread like jam. can you possibly afford veal, venison, pheasant, and partridge, from donald russell .com butcher, sue shops with them there brilliant, i enjoy all kinds of dinner with this lot. i hope this will help. you need a woman thats like my sue, veal and venison less fattening than chicken, talk to stefan the butcher, there in aberdeen. if you want to chat again no problem.
 
You say you are on Victoza. What dosage are you on, you sound as if you should be on 1.8, if not go and have words with your Diabetes Doctor.
 
Virtually every case of type 2 diabetes is reversible, like I did.

If you want to know more about me and how I did it, please go to

www.sugarshiftcoach.com and if you are on Facebook you'll find
useful tips at 'The Sugar Shift Coach'.

It is all about understanding the logic around diabetes and things
many doctors won't tell you.

Have a great day.

Pieter
:thumbup:
 

It would have to have been a tiny portion of chips and a minute pastry for you to have consumed as little as 20g of glucose.
By definition "starchy foods" are mostly glucose.
 
Truffle said:
Carbs are equal in terms of sugar as sugar is! So in terms of how it affects an individual it does not really matter if it is a bread roll or a bun.
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Actually they are not equal. Since what really matters is GLUCOSE.

There is MORE "sugar" in the compounds food labels don't call "sugars" than those they do. This is because when sugar molecures are joined together a water molecule is produced. Thus:
100g of glucose equals 95g of maltose and 5g of water.
100g of glucose equals 90g of amylopectin/amylose and 10g of water.

Effectivly disaccharides are 105% sugar, polysaccharides are 111.1% sugar with oligosaccharides at least 107% sugar (depending on the chain length).

Amylum (starch) is a mixture of amylopectin and amylose. It often makes up ALL of the non "sugar" carbohydrates on food labels.
Fairly common in "low calorie sweetners" and "sugar free" sweets are glucose oligosaccharides. (A common give away is when the label says 95+% carbohydrate.)

Sucrose, which is commonly called "sugar" is only 53% glucose. Since it's a disaccharide of glucose and fructose.
 

Quite possibly more. Since an unsweetened potato or bread product can contain more glucose than biscuits or cakes.
 
wizardo said:
Fryrpc is spot on. Getting sugar levels down isn't rocket science. Out goes sugar and anything containing sugar. Out goes carbohydrates, potatoes, bread, rice, pasta, flour products.
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If anything it's more important to cut down on the "starchy foods" than the "sugar". Since there is more than twice the amount of glucose in amylopectin or amylose than there is in sucrose or lactose.
 

Did these include any in chemistry? Since it seems to me that a good portion of dietary/nutritional advice from supposed "experts" is mutually exclusive with some fairly basic chemistry.

Sure, they were talking to some clueless clots on the course but when they started telling me that you shouldn't drink alcohol because it is sugar then I'm afraid that we had a verbal ruck.
Click to expand...

I'll take that as a fail on the chemistry then No doubt they think cholesterol is a "fat" too!
 
I am totaly confused.carbs are needed to "feed"the brain.I understand the reason to cut them back.cananybody give me advice. I have a bowel of porridge for breakfast,good for colesterol, two round of wholemeal bread with healthy filling for lunch, evening meal veg and meat/fish,perhaps a very small potato..my treat is a pt and half of beer threetimes a week.meter reading average 3weeks aprox 7.8 mmols . Hba1c test approx 7.3. now am I doing ok. Under the circumstances Cant lose weight because neuropothy is bad and cant walk far.weight 13st 10lbs. Age 75yrs take 1000mg metformin morning and evening plu s a gliz with breakfast. There is so much confusing advice plus doctors and nurses have different ideas. Confused. Help


Sent from the Diabetes Forum App
 
There's nothing like blood sugar testing to show you that it really doesn't matter what a carbohydrate is like - doesn't matter how "complex" it's supposed to be. Flour, sugar, same difference. The pastry and chips were two big ticket items.
 
I really don't know what this means.
If you are serious about watching your diet then you will need to account for all carbohydrates which does include potatoes, bread and anything baked along with sugar in the dessert I think you refer to. So as donnellydogs says chances are you had around 75 g of carbs which could be the cause of your high readings.
So count all carbs not just "sugar" and see if that makes a difference. You will be shocked where those carbs can be found lurking.
 

Glucose is the brain's standard fuel, but you don't have to eat it - your organs can make it. If they can't make enough the brain has a secondary fuel to fall back on - ketones made from body fat. You can rest assured your brain will sort out a fule source from somewhere, it's good at survival.

Can't lose weight because eating/drinking too much and elevated blood sugar/insulin levels, exercise is incidental to weight loss.

Porridge = carbohydrate = elevated blood sugar. Wholemeal bread = carbohydrate = elevated blood sugar. Potato, Beer, same story - sorry

If you want to reduce your blood sugars to reduce damage then a reduction in carbohydrate load is one thing to try.
 
Why don't you just post the report openly on the net instead of getting people to 'register' for it?
 
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