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Misdiagnosis? type 2 levels what's going on

B

Bigchilli

Member
Messages
12
Hi
Background
I was diagnosed type 2 in June 2018 after a 14mmol fasting blood test and a h1bc of 80
I refused medication and elected to go low carb
4 months later h1bc was down to 36
I came off the low carb diet and just ate relatively normally minus sugar,white bread cakes etc
Fast forward to today
I've been testing myself regularly over the last few months and have only seen a reading over 7mmol 3 times
Examples:
Last week I went to burger king and had a whopper meal blood before was 5.6mmol then 6.2mmol after an hour and 5.8mmol after 2 hours

This morning I had a bowl of porridge with peanut butter 5.4 before,5.8 after 1 hour and then 5.2 after 2 hours

At lunch I had 2 sasuages on white bread 5.6 the 8.8 after 1 hour then back down to 5.8 after 2 hours

I haven't tried eating anything too bad to test but even having the likes of a curry and rice seems ok

Are these numbers ok?or am I being too optimistic
 
Your efforts have saved your system from failing entirely and reduced the sugar (glucose) in your body.

What you should not do is think your all fixed, you would have a brief period where things were ok then almost certainly you would be back as a t2.

Only you may not be able to get back to where you are. You could never get close.

I would be careful.
 
Me too - after a couple of moderately carby Christmas dinners I saw 5.6 both times.
Would I stop low carbing as a way of life? No. I have always felt better when eating low carb than when on a normal diet. My ability to use carbs has been damaged for a long time, my metabolism is more normal on low carb but it is never going to be able to withstand 'normal' levels for long.
 
Well done for taking decisive action and fixing your condition. However, as per @Spl@ you should be very very careful moving forward with this. You are now ingesting glucose and are likely filling your body with it, slowly (nothing to do with spikes or lack of them). There’s a very good chance that if the indulgence continues then you’ll eventually reach the stage where the excess once against begins spilling into your bloodstream. The mechanism is no different to how you became diabetic to begin with. You have fixed your diabetes but you almost certainly have not fixed your intolerance of inappropriate carbohydrate consumption. And blood glucose is just about the worst metric to monitor in your position - hyperinsulinemia is now your enemy, and it’s a ninja that will remain undetected until the diabetes returns.

Don’t misunderstand me, I’m not trying to take away from your achievement. It’s to be lauded. This is only to make you aware that if you got diabetes once, you can get it again. Be vigilant!
 
The body has a "buffer" to cope with carbs when the buffer is overfilled we get type2, by limiting carbs you have partly emptied this buffer so your body can cope with a short time of high carbs. Maybe you have improved the functioning of this buffer enough so that your body can cope with long term moderate low carb, rather then the strict low carbs you did at first.

Resistance training and HIIT can help increase the size of the buffer. Metformin also helps the buffer to function a little better.
 
What is the medical name for this "buffer" you mention?
 

I was literally in hysterics over your post. Sorry I actually couldn't breath for laughing.
 
Mr_Pot said:
What is the medical name for this "buffer" you mention?
Click to expand...

Mostly glycogen in the liver, along with making more space for the glycogen by removing fat from the liver. Then we have fat cells being less inslin resistant when they are not overfill, and muscle being better at taking up glocose when you empty them of glycogen and build up their mass.
 
Thanks for the replies
It's all so complicated,I don't know what I'm doing
4 months of low carb was about all I could manage
Especially cost wise
Obviously I'm not going to go back to eating white bread,cakes etc
 
Bigchilli said:
Thanks for the replies
It's all so complicated,I don't know what I'm doing
4 months of low carb was about all I could manage
Especially cost wise
Obviously I'm not going to go back to eating white bread,cakes etc
Click to expand...
Low carb doesn't have to be expensive. Actually, I spend about half on groceries than I did before. (Which means I can get the expensive chocolate brands! ). I usually go for cheap meats, cans of tuna/salmon rather than the expensive fresh kind, and the fatty bits of chicken are usually cheaper than the lean ones... Same goes for meat really, come to think of it. Broccoli and cauliflower are my dietary staples, and they're dead-cheap from the frozen aisle. The olives, mayo, capers, cream, cheese, bacon etc I buy from the supermarket's own brand, so dead-cheap too... For eggs I go with the happy kind of chicken, because it makes me feel better and they taste great, but seeing the costs I save elsewhere I don't have to feel bad about paying a little extra to keep an animal's life a good one...

I splurged on sweeteners that I didn't exactly enjoy once, and tried baking with coconut and almond flour but that was a massive faillure... Not costs I will make again, unless someone comes up with a ready-made keto mug-cake-mix.

You know, maybe this'll help?
https://www.dietdoctor.com/low-carb/recipes/low-carb-budget
 

Ringi, buffer, threshold, same thing, I can't explain the scientific bits but I fully understand.
 
Good levels now yes but you will only find out if your levels stay low by testing
 
Pinkorchid said:
Good levels now yes but you will only find out if your levels stay low by testing
Click to expand...

I've tested myself more than 150 times now over the last 5 months and in that time I've seen an 10.1mmol,8.8mmo and a 7.2mmol
ALL the rest have all been in the 6's and 5's
My last few days morning fasting results where 5.5 5.2 and 5.1
In all honesty I've actually been feeling better since I stopped doing the really low carb stuff
I'm due a h1bc soon so will get a better idea
I guess it's a big learning curve,at least I know now white bread is definitely a no no
 
Yes they are great results everyone of us is different as to how food affects us so hopefully your good levels will continue
 
Emmasndco said:
Glad I'm not the only one who has failed with coconut and almond flour
Click to expand...
There are alternatives such as Fiberflour which is relatively low carb about 16gm per 100gm but unfortunately not suitable if you are gluten intolerant.

Expensive though.
 
I got my diagnose 2 years ago. I went lowcarb and refused medication.

After a few weeks my bloodsugar was normal and i has stayed that way since.

I dont do anything halfway. I stopped eating unhealthy carbs 2 years ago. Im never eating more than 25-30g carbs per day again. No sugar ever!!!!

My weight is now normal and i probobly could est more carbs than i do. But it wont last.

Im a sugarholic and the only reason i can stay sugarsober is if i avoid it.

I dont miss sugar and carbs at all! Took about 12 months before the sugarcravings disapeared.

If you want to stay medication free, then you have to accept that you can never eat carbs again. (Well atleast never more than 30-40g/day)
 
JohnEGreen said:
There are alternatives such as Fiberflour which is relatively low carb about 16gm per 100gm but unfortunately not suitable if you are gluten intolerant.

Expensive though.
Click to expand...
Thank you, can you buy it in the supermarkets, or do you get it online.
 
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