viv k, apologies for taking so long to get back to you. I live in the western US. As I write this, it's Monday 7 a.m. where you are, and Sunday 12 noon where I am. I became dehydrated during my walk yesterday. Finally realized I needed salt, which helped a lot, but chose to stay up later than normal to make sure I was okay before going to bed. Feeling much better now.
The information you've shared now leads me to believe that it's very likely your diet is causing the blood glucose spikes, which you can change.
I know this is going to come as a bit of a shock to you, but I wonder if your blood glucose levels would come down if you greatly limited, or preferably, eliminated fruit - (small amounts of berries may still be okay with your meal, perhaps with yogurt, nuts, or both) - grains, starchy vegetables - (typically ones that grow underground) - and legumes from your diet.
I do understand that's a lot of change all at once. I really do...
When I was formally diagnosed with non-celiac gluten sensitivity (NCGS) after having already been diagnosed with type 2 diabetes, I was...not happy. And I really questioned it, in part because I had no gastro-intestinal upset from eating wheat, rye, or barley, (but also because I enjoyed baking and eating refined grains and sugar, in moderation of course). 60% of those with NCGS have no gastro-intestinal symptoms. I'm one of them.
So giving up those specific grains was not immediately rewarding. The abrupt elimination of wheat from my diet threw me into withdrawal. Not fun. I talked with the local gluten-free support group and they hooked me up with a superb gluten-free, refined grains and sugar baker, but reminded me that I still needed to increase my intake of plant based, whole foods, which I also did. I've always eaten adequate protein such as meat, poultry, fish, eggs. nuts, etc. so no transition was needed there. Life was good again.
Fast forward to 2015. I got blindsided with a A1C of 9.9%. The next day, I found out about the LCHF diet, and read the chapters on what to eat, what not to eat, in Richard K. Bernstein's book, Dr. Bernstein's Diabetes Solution, 4th Edition.
I next bought a blood glucose meter and began testing, removed all foods I could no longer eat from the house, and brought in lots of fresh vegetables, healthy fats, and proteins including meat, poultry, fish, cheese and eggs from pastured animals, and three types of raw nuts.
And I changed my diet again. And went through withdrawal again, but this time from gluten-free refined grains and sugar. I still have a box of 9 gluten-free, peanut butter cookies made with almond flour in my freezer. On nights when I couldn't bare the change, I'd allow myself one cookie. The second box I bought is still half full.
A daily glass of dry, red wine and a square or two of 70% cocoa, later 85%, of dark chocolate got me through the transition. I am now adding back very small amounts of starchy vegetables and legumes, occasionally, but it's really slow going. I'm talking about a quarter of a carrot or a tablespoon or two of legumes added to my salad or soup, but not every day.
I continue to eat no grains or sugar.
viv k, it's a big adjustment to do this, but I began feeling better immediately. It took a month, but my blood glucose levels eventually came down to where they are now.
The first thing I noticed was no more refined grain/sugar ups and downs throughout the day. I no longer was thinking about what I was going to eat every 2 hours all the time. Though during the initial adjustment period when I was losing weight, at times I got hungry, but in a different way. Snacks were very important at that time, an ounce of nuts mostly. I think I foods like hard cheeses and nuts will continue to be important for you to prevent additional weight loss. In the weeks that followed, I began to feel calm, which has never been normal for me.
Here's what I most wish I'd known then that I know now. The LCHF diet really messed with my electrolyte balance. The muscle cramps were the hardest part.
To resolve this issue, I now take 99 mg of potassium with breakfast, 150 mg magnesium citrate with all three meals - (for a total of 450 mg day) - and salt dissolved in hot water intermittently.
I started with an 1/8th teaspoon of salt and worked up to a 1/3 teaspoon over time. The body recycles sodium, so I still haven't figured out how much I need a week. I realized I needed salt last night when I developed a headache, felt overheated, and recalled that my throat hasn't felt right for two mornings. A 1/2 teaspoon of salt restored me.
Learn more about magnesium today by doing an internet search. We probably should all be supplementing with it. Learn why. (It's required for almost 300 processes in the body and most of us are not getting the daily requirement from food). I take magnesium citrate. It's good you're supplementing with vitamin D. It plays an important role in shutting off the inflammation process within a 48 hour window following an injury to the tissue.
I encourage you to get the 4th edition of Dr. Bernstein's Diabetes Solution and read chapters 10, 11 & 12 on diet, also to return to the Diet Doctor website at
http://www.dietdoctor.com/ and the Low Carb Diet forum here
http://www.diabetes.co.uk/forum/category/low-carb-diet-forum.18/ and start reading. This particular forum is also a good place to ask lots of questions. We'll support you through this if you choose to make the changes. If not now, later. We'll still be here.
Hope this helps.
