How high for a carb hangover?

[LinsT]

Hi all - I'm a little confused over what has happened over the last 2 days.
I have been on a low carb diet since diagnosis 3 months ago and have now had a couple of months worth of good BG readings. With this in mind I have started experimenting with certain foods. On Fri I tried a little sprinkling of dried tropical fruits on my yoghurt and saw a spike of 10.2. So, that's out for good but I felt absolutely fine. Saturday I had a small bread roll at lunch with no great effect on my BG. Sunday morning I had 2 slices of the burgen bread (first time I've found it in my local supermarket). My BG went up to 8.2 from about 5.9 so a definite spike. But, here's the thing - at 10.2 on Fri I felt my usual self.
Today, I have felt awful. Bloated stomach, heartburn, washed out, thoroughly knackered and really low in mood (the latter is VERY rare for me). Yet the BG was less today than it was on Thurs.
I did wonder if maybe I have developed a wheat intolerance or something - though I never had one before that I know of. Can you suddenly develop that sort of thing? Or can you get a carb hangover at these relatively low levels?

 

[vintageutopia]

We don't have those Lidl rolls or burgen breads here in the States, so I am gluten-free by default. There was ONE time that I ventured into the bread and I paid dearly, much like you are describing.

I don't have a gluten intolerance, but if I eat it after not eating it, it tears my stomach to bits.

 

[Celeriac]

With a gluten-free husband, I'm gluten-free by default, also.

There is a school of thought that if you stop eating a food, your stomach eventually stops making the necessary enzymes to digest it. I don't have any references to back that up though. Maybe some else does ?

Dr Phil Maffetone has a doctorate in chiropractic and is certified in physiology, kinesiology and Chinese medicine, with a degree in human biology. He has coached Olympians, celebs and mere mortals for over 35 years and uses a CI (Carbohydrate Intolerance) test which can be found online.
http://philmaffetone.com/2-week-test/

Dr Stephen Gangemi DC has a doctorate in chiropractic also, with a degree in nutrition and is certified in applied kinesiology. He's a Diplomate of the International Board of Applied Kinesiology and has sixteen years' experience as a board-certified chiropractic physician in North Carolina. A certified MovNat trainer, he also trains elite athletes and has done more than 20 Ironman competitions. He too does a CI test on patients.
http://www.drgangemi.com/healthtopics/diets/carbintolerancetwoweek/

It seems like American physicians and websites accept CI as a bonafide intolerance and there's little about it on UK websites.

This is what the NHS has to say about food allergies and intolerances.
http://www.nhs.uk/Livewell/Allergies/Pages/Foodallergy.aspx

 

[LinsT]

Interesting Celeriac thank you xx There's definitely something going on - I had half a shop bought cauli cheese last night - and suffered a similar reaction though not as bad. Probably due to the flour used in the sauce. Guess wheat based products will have to be avoided now - or eaten in really small amounts.

There was ONE time that I ventured into the bread and I paid dearly, much like you are describing.

Guess we're who bread bins were invented for eh??
Oh dear - perhaps not my best joke .... groooooan.