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Is no increase OK / healthy..?
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<blockquote data-quote="KennyA" data-source="post: 2511308" data-attributes="member: 517579"><p>I think you'll find that "respected sources" rarely use words like "should" and "normal". If you're looking to read more on what the medics think is going on then I'd recommend Bilous and Donnelly's "Handbook of Diabetes". It is written for the practitioner and is the current handbook for the NHS. You do have to struggle to see what you, as the subject, is supposed to be doing. </p><p></p><p> However there are as many references in Bilous and Donnelly as you could wish for. There is much less about the non-diabetic person for the reason I suppose that they are not being treated by the health service. I also think it clearly illustrates a lot of what's wrong with the way T2 (in particular) is treated by the health service. I have certainly learnt more from this forum than I ever have from "official sources" whose advice, boiled down, has generally been to eat lots more carbs. </p><p></p><p>My personal expectation is that most meals these days will not do a great deal to my BG at all. I don't eat carbs the way you do - I think what you describe for a daily intake would be the equivalent of a week's carb intake for me, so there may be no read-across. I don't consider all rises to be spikes - a spike to me is eg going from 4.7 to 13 in 20 minutes, which I could personally trigger by eating pastry. Going from eg 4.7 to 5.3 (which is more typical for me) is probably within the meter error range and I don't see it as a spike or significant. If I eat a meal and have a glass of wine with it, my BG is usually lower post-meal than when I started. My point is that we each react differently and the only "normal" that counts is what is "normal" for you. It doesn't really matter that other people might have different reactions - you're not eating for them. </p><p></p><p>Best of luck.</p></blockquote><p></p>
[QUOTE="KennyA, post: 2511308, member: 517579"] I think you'll find that "respected sources" rarely use words like "should" and "normal". If you're looking to read more on what the medics think is going on then I'd recommend Bilous and Donnelly's "Handbook of Diabetes". It is written for the practitioner and is the current handbook for the NHS. You do have to struggle to see what you, as the subject, is supposed to be doing. However there are as many references in Bilous and Donnelly as you could wish for. There is much less about the non-diabetic person for the reason I suppose that they are not being treated by the health service. I also think it clearly illustrates a lot of what's wrong with the way T2 (in particular) is treated by the health service. I have certainly learnt more from this forum than I ever have from "official sources" whose advice, boiled down, has generally been to eat lots more carbs. My personal expectation is that most meals these days will not do a great deal to my BG at all. I don't eat carbs the way you do - I think what you describe for a daily intake would be the equivalent of a week's carb intake for me, so there may be no read-across. I don't consider all rises to be spikes - a spike to me is eg going from 4.7 to 13 in 20 minutes, which I could personally trigger by eating pastry. Going from eg 4.7 to 5.3 (which is more typical for me) is probably within the meter error range and I don't see it as a spike or significant. If I eat a meal and have a glass of wine with it, my BG is usually lower post-meal than when I started. My point is that we each react differently and the only "normal" that counts is what is "normal" for you. It doesn't really matter that other people might have different reactions - you're not eating for them. Best of luck. [/QUOTE]
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