Im 73 and been told i am pre-diabetic range 46.

[sailorDel]

I recently got a text from my doctor informing me that my recent blood test indicates I am now pre-diabetic range (46) what ever that means.

In 2022 I became seperated so live alone. I do all my own cooking and for the last year got into scone and cake making. I have never had any problems with diabetes and think consuming so much white flour has contributed to my problem.

My question to you learned people should I be worried, or more worried than I currently am?
Thanks'

 

[Melgar]

Hi and welcome to the forum sailerDel. Prediabetes means your blood sugars are higher than they should be, but they are not high enough for you to be diagnosed as diabetic. You would very likely have had a HbA1c blood test. This test shows the average blood glucose (sugar) over the past 3 months, although it is weighted towards the last month. Diet is the main culprit for raising your blood sugars, lack of exercise is an aggravating factor as you are not burning as much energy (sugar). Stress is another aggravating factor. Stress raises blood sugars in most instances.

As we get older our bodies tend to be less efficient at utilizing insulin. Insulin is a hormone that is produced in the pancreas. Insulin acts as a key to allow glucose into our cells for energy. This inefficiency to utilize insulin properly is called insulin resistance. The level of insulin resistance varies in people. The vast majority of type2 diabetics, if not all, have developed insulin resistance. None diabetics may also develop insulin resistance. The pancreas has to produce a lot more insulin to counter this resistance to insulin thereby allowing our muscles to use the blood sugars. If you can’t use your blood sugars effectively blood sugar sits in your blood stream, increasing the amount of sugar floating in your blood. This is what the HbA1c test measures over a three month period. IR is a common thing. Your pancreas, however, is not able to produce enough insulin to counter this insulin resistance and the carbs you are consuming. Where as a none diabetic’s pancreas can.

The best way is bring your blood sugars down is reduce one of the two things that are affecting your blood sugars, either the insulin resistance or the carbs you are eating. As it’s much Harder to bring your insulin resistance down than reducing your carbs, reducing your carbs is the best course of action to bring your blood sugars down. And those scones and cakes you are making are rammed with carbs.

It is advisable to know what your blood sugars are, so I would get myself a glucose monitor from the Chemist. They will show you how to use it. The monitor will give you a snap shot of what your blood sugars are in that moment. Unlike the HbA1c test which gives you the average blood sugars over three months.

To effectively use these glucose monitors, we tend to finger prick at the start of a meal, and then two hours after. If the second reading is within 2 mmol/ls of the first reading your body has dealt with your meal effectively. Glucose monitors are a window into the level of sugars that is in your blood at the time of reading.

 

[Art Of Flowers]

HBA1C is a blood test that measures glucose in red blood cells. Red blood cells typically live for 3 months and are being replaced all the time. So the HBA1C test indicates the average blood sugar levels over the last three months. The value 42 and below is normal. 43 to 47 is classified as pre-diabetes and 48 and above as diabetes. Your 46 result is in the middle of the pre-diabetes section.

To avoid becoming full diabetic you might want to scale back on the amount of carbs you consume, including cakes and scones. You can get a blood glucose meter and test your blood sugars before and two hours after your meals. A typical normal glucose reading is between 4 and 7. If your glucose is more than 2 units higher after 2 hours of when you started eating, then you are experiencing a glucose spike. You may want to avoid foods that do that to you.

 

[sailorDel]

Hi and welcome to the forum sailerDel. Prediabetes means your blood sugars are higher than they should be, but they are not high enough for you to be diagnosed as diabetic. You would very likely have had a HbA1c blood test. This test shows the average blood glucose (sugar) over the past 3 months, although it is weighted towards the last month. Diet is the main culprit for raising your blood sugars, lack of exercise is an aggravating factor as you are not burning as much energy (sugar). Stress is another aggravating factor. Stress raises blood sugars in most instances.

As we get older our bodies tend to be less efficient at utilizing insulin. Insulin is a hormone that is produced in the pancreas. Insulin acts as a key to allow glucose into our cells for energy. This inefficiency to utilize insulin properly is called insulin resistance. The level of insulin resistance varies in people. The vast majority of type2 diabetics, if not all, have developed insulin resistance. None diabetics may also develop insulin resistance. The pancreas has to produce a lot more insulin to counter this resistance to insulin thereby allowing our muscles to use the blood sugars. If you can’t use your blood sugars effectively blood sugar sits in your blood stream, increasing the amount of sugar floating in your blood. This is what the HbA1c test measures over a three month period. IR is a common thing. Your pancreas, however, is not able to produce enough insulin to counter this insulin resistance and the carbs you are consuming. Where as a none diabetic’s pancreas can.

The best way is bring your blood sugars down is reduce one of the two things that are affecting your blood sugars, either the insulin resistance or the carbs you are eating. As it’s much Harder to bring your insulin resistance down than reducing your carbs, reducing your carbs is the best course of action to bring your blood sugars down. And those scones and cakes you are making are rammed with carbs.

It is advisable to know what your blood sugars are, so I would get myself a glucose monitor from the Chemist. They will show you how to use it. The monitor will give you a snap shot of what your blood sugars are in that moment. Unlike the HbA1c test which gives you the average blood sugars over three months.

To effectively use these glucose monitors, we tend to finger prick at the start of a meal, and then two hours after. If the second reading is within 2 mmol/ls of the first reading your body has dealt with your meal effectively. Glucose monitors are a window into the level of sugars that is in your blood at the time of reading.

Thank you so much for your reply, its making my situation a little clearer. I will check out the chemist tomorrow morning.
I did suspect my cooking was partly to blame along with the stress of being on my own. So a life time change is under way. Thanks again...

 

[sailorDel]

HBA1C is a blood test that measures glucose in red blood cells. Red blood cells typically live for 3 months and are being replaced all the time. So the HBA1C test indicates the average blood sugar levels over the last three months. The value 42 and below is normal. 43 to 47 is classified as pre-diabetes and 48 and above as diabetes. Your 46 result is in the middle of the pre-diabetes section.

To avoid becoming full diabetic you might want to scale back on the amount of carbs you consume, including cakes and scones. You can get a blood glucose meter and test your blood sugars before and two hours after your meals. A typical normal glucose reading is between 4 and 7. If your glucose is more than 2 units higher after 2 hours of when you started eating, then you are experiencing a glucose spike. You may want to avoid foods that do that to you.

Thanks for the reply and I appreciate the advice and will visit the chemist tomorrow morning. I must admit I have been over indulging with recipes for scones and individual apple pies and enjoying the making and eating the results. It means I must find ingredients that make them healthier and not eat as many.

 

[Outlier]

Once you have had a read through of relevant information on here, how about channeling your new cooking skills to savoury dishes that are suitable for diabetics rather than the sweet and floury that you have started with? Just as much fun, you can lower your blood glucose painlessly, and shine with virtue at the same time. I love good healthy food and am an old-fashioned plain cook, but also bone idle, and it's amazing what super meals can be concocted with not much effort. Of course there are plenty of more complicated suitable and delicious options if you like that idea too.

 

[Art Of Flowers]

Thanks for the reply and I appreciate the advice and will visit the chemist tomorrow morning. I must admit I have been over indulging with recipes for scones and individual apple pies and enjoying the making and eating the results. It means I must find ingredients that make them healthier and not eat as many.

Here is a link to some low cost glucose meters … https://www.diabetes.co.uk/forum/th...-very-appreciated-please.204345/#post-2705107

 

[sailorDel]

Once you have had a read through of relevant information on here, how about channeling your new cooking skills to savoury dishes that are suitable for diabetics rather than the sweet and floury that you have started with? Just as much fun, you can lower your blood glucose painlessly, and shine with virtue at the same time. I love good healthy food and am an old-fashioned plain cook, but also bone idle, and it's amazing what super meals can be concocted with not much effort. Of course there are plenty of more complicated suitable and delicious options if you like that idea too.

I must admit the text I got telling me the results have shocked and made me aware of my health. I ordered a book for recipes for the problem and it arrives tomorrow so its a start. Have you any experience of Lupin Flour? Its supposed to be better for you than wholewheat or should I simply stop my indevidual apple pie making Boo Hoo...;-)

 

[Art Of Flowers]

This site has some low carb guidance … https://www.diabetes.co.uk/diet/low-carb-diabetes-diet.html
There is also a lot of low carb advice on https://www.dietdoctor.com/home

 

[sailorDel]

This site has some low carb guidance … https://www.diabetes.co.uk/diet/low-carb-diabetes-diet.html
There is also a lot of low carb advice on https://www.dietdoctor.com/home

I must admit all this diabetic stuff is so new to me I am a little lost, its all rather confusing . One study says potatoes are bad for you than another says they are Okay. I am totally lost lol

 

[filly]

I must admit all this diabetic stuff is so new to me I am a little lost, its all rather confusing . One study says potatoes are bad for you than another says they are Okay. I am totally lost lol

Every Type 2 is different. Until you start testing and seeing what happens when you eat you won't get a clear picture. Quite a few type 2's in my family and all eat slightly differently. I basically don't touch potatoes, rice, pasta and bread. Anything in packets. Go easy on fruit. Try and stick to berries mostly and eat proper greek yogurt but still have to go easy. I have swung between Pre diabetic- Diabetic and now Non diabetic. Still have to be very careful and keep the carbs low. (20-30gs). Take it day by day and try not to get too stressed over it all. Best of Luck.

 

[sailorDel]

Thanks so much, I have just ordered a monitor from Amazon. From what I have read in the last 24 hours its quite a complex problem that slightly changes person to person.
I do think my problems started when I got a love of baking scones and fruit pies when I started to live alone. Onwards and uowards.
Thanks again filly.

 

[Melgar]

Thanks so much, I have just ordered a monitor from Amazon. From what I have read in the last 24 hours its quite a complex problem that slightly changes person to person.
I do think my problems started when I got a love of baking scones and fruit pies when I started to live alone. Onwards and uowards.
Thanks again filly.

If you boil it down to the basics @sailorDel. Your body cannot cope with the carbs you are consuming. That’s it in a nutshell. Yes it sucks. Those sweet delicacies we love, don’t love us. Flour, whether it’s wheat flour, rice flour or whatever are high in carbs, that’s not even counting the sugars. It sounds complicated, but really it’s all about the carbs. The glucose meter you bought from Amazon is just that, a meter that measures your blood glucose. You test your blood on the first bite and test it again two hours after.If there’s not much difference between the two readings you are golden. All you are looking to do is keep your blood sugars below the Prediabetes range. There are lots of low carb recipe books out there with some great recipes. You will get a handle on it, it’s just a shock and it’s all new to you.

 

[OrsonKartt]

Thanks so much, I have just ordered a monitor from Amazon. From what I have read in the last 24 hours its quite a complex problem that slightly changes person to person.
I do think my problems started when I got a love of baking scones and fruit pies when I started to live alone. Onwards and uowards.
Thanks again filly.

Glad to hear your getting your meter. It means you can test to see what actually takes your glucose up without relying on other peoples experience and beliefs

If you want to continue to bake you might want to try out almond and coconut flour. Also allulose instead of regular sugar

Best of luck you are now on a mission

 

[Marie 2]

I am a type 1, so I don't have the same problem. My husband is/was a type 2, now considered prediabetic (44).

That you can make apple scones, cakes and pie is great! What you need to do is learn to make them healthier and maybe not as often unless you get your numbers to behave. People will appreciate healthier goodies. Scones are loaded with flour, very high carb ........ People sometimes use almond flour, garbanzo/chickpea flour, lupin etc which is lower carb to make stuff. That's the thing, you need to find out what works for you. A meter will tell you that. I love apple pie, I rarely make it, but if I do, I use whole wheat and I don't add any sweetening to it and put a bunch of cinnamon across the top. Then I cut it into 16 slices. Usually just a bowl of red apples with cinnamon over the top makes me happy!

My husband had to learn portion control about how much he eats of certain food. He loves a bowl of spaghetti. He eats it only when he swims for the day. Exercise plays a big part in controlling our numbers. Mine and my hubby's. Numbers go up and I get on my exercise bike to stall them until my insulin kicks in. He knows if his numbers are higher he can't eat certain foods. And if his numbers are higher he goes swimming or takes a walk.

Your numbers aren't horrible, but they are telling you something is going astray. Some corrections are needed. It's like the kid that gets into the candy jar and then feels sick because he ate so much. Stress makes our bodies not work efficiently and add the extra higher carb treats and your body revolted. A meter will tell you what works!

 

[Resurgam]

Thanks so much, I have just ordered a monitor from Amazon. From what I have read in the last 24 hours its quite a complex problem that slightly changes person to person.
I do think my problems started when I got a love of baking scones and fruit pies when I started to live alone. Onwards and uowards.
Thanks again filly.

Maybe look at the sugarfreelondoner site for recipes which are lower in carbs than the usual sorts of baked goods.
As you are not far into diabetic ranges a few alterations and reductions should be enough to stop any further progress and could resolve the problem for you.
A glucose tester should help you to decide just where to make changes.
I use gelatine and sugar free jelly, plus no added sugar squash to make a jelly to which I add frozen berries - I don't need to limit the amount I eat as it is bulkier than just berries and lasts several days in the fridge.

 

[sailorDel]

If you boil it down to the basics @sailorDel. Your body cannot cope with the carbs you are consuming. That’s it in a nutshell. Yes it sucks. Those sweet delicacies we love, don’t love us. Flour, whether it’s wheat flour, rice flour or whatever are high in carbs, that’s not even counting the sugars. It sounds complicated, but really it’s all about the carbs. The glucose meter you bought from Amazon is just that, a meter that measures your blood glucose. You test your blood on the first bite and test it again two hours after.If there’s not much difference between the two readings you are golden. All you are looking to do is keep your blood sugars below the Prediabetes range. There are lots of low carb recipe books out there with some great recipes. You will get a handle on it, it’s just a shock and it’s all new to you.

I sort of get it but I must admit food label's only indicated sugar and fat content in the past, Now my journey must be about carbohydrates.
I have a bowl of porridge with milk and a little bit of ground ginger every morning, so looking forward to the 2 hour test in a day or so to see how that affects me. Thanks for the support Melgar.

 

[sailorDel]

I am a type 1, so I don't have the same problem. My husband is/was a type 2, now considered prediabetic (44).

That you can make apple scones, cakes and pie is great! What you need to do is learn to make them healthier and maybe not as often unless you get your numbers to behave. People will appreciate healthier goodies. Scones are loaded with flour, very high carb ........ People sometimes use almond flour, garbanzo/chickpea flour, lupin etc which is lower carb to make stuff. That's the thing, you need to find out what works for you. A meter will tell you that. I love apple pie, I rarely make it, but if I do, I use whole wheat and I don't add any sweetening to it and put a bunch of cinnamon across the top. Then I cut it into 16 slices. Usually just a bowl of red apples with cinnamon over the top makes me happy!

My husband had to learn portion control about how much he eats of certain food. He loves a bowl of spaghetti. He eats it only when he swims for the day. Exercise plays a big part in controlling our numbers. Mine and my hubby's. Numbers go up and I get on my exercise bike to stall them until my insulin kicks in. He knows if his numbers are higher he can't eat certain foods. And if his numbers are higher he goes swimming or takes a walk.

Your numbers aren't horrible, but they are telling you something is going astray. Some corrections are needed. It's like the kid that gets into the candy jar and then feels sick because he ate so much. Stress makes our bodies not work efficiently and add the extra higher carb treats and your body revolted. A meter will tell you what works!

Thanks so much for your reply, looks like Im on a whole new journey. I was reading about Lupin flour yesterday and Morrisons sell in according to there web site, I can live without fruit scones but love cheese ones also I only make small individual apply pie's but usually had 2 as a pudding with custard so Im hoping the meter will alow me one with some home made yogurt LOL
Thanks again for your reply Marie 2

 

[sailorDel]

If you boil it down to the basics @sailorDel. Your body cannot cope with the carbs you are consuming. That’s it in a nutshell. Yes it sucks. Those sweet delicacies we love, don’t love us. Flour, whether it’s wheat flour, rice flour or whatever are high in carbs, that’s not even counting the sugars. It sounds complicated, but really it’s all about the carbs. The glucose meter you bought from Amazon is just that, a meter that measures your blood glucose. You test your blood on the first bite and test it again two hours after.If there’s not much difference between the two readings you are golden. All you are looking to do is keep your blood sugars below the Prediabetes range. There are lots of low carb recipe books out there with some great recipes. You will get a handle on it, it’s just a shock and it’s all new to you.

Thanks, I ordered a low carb book again from Amazon arrives today I think but judging by the replies form being on this site for 24 hours I will get all the help from you lovely people.
How life can change after a text from the the local surgery

 

[sailorDel]

Maybe look at the sugarfreelondoner site for recipes which are lower in carbs than the usual sorts of baked goods.
As you are not far into diabetic ranges a few alterations and reductions should be enough to stop any further progress and could resolve the problem for you.
A glucose tester should help you to decide just where to make changes.
I use gelatine and sugar free jelly, plus no added sugar squash to make a jelly to which I add frozen berries - I don't need to limit the amount I eat as it is bulkier than just berries and lasts several days in the fridge.

Thanks for the reply, That sounds a nice pudding will give that a go, Im hoping the meter when it arrives I can make food I can eat. Im determined to find a way to make my individual apple pies that won't increase my levels. Yogurt is Okay I think as I do make my own, so thats another avenue to go down.
Lots to learn thanks again for your input