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New Diabetic with Type 2 - questions
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<blockquote data-quote="KennyA" data-source="post: 2417277" data-attributes="member: 517579"><p>It is "normal" for me to have my BG lower after a meal than before - not always, but it's not uncommon for levels to stay the same (roughly) or fall. I fry in lard, ghee or olive oil usually. With what you describe the only question I would have re carbs is the amount of filler in the sausages - rusk or oatmeal etc, I would normally expect a reasonable 1.0-1.5 BG climb after sausages because of the filler - but it might be that there's very little in what your butcher makes. I vary the finger I use for testing as if you don't you'll get a wealth of little bloodspots otherwise. It's always left hand testing as I am so right-handed. It doesn't seem to make any difference at all and I've never read anything that suggests it might - it's the same blood regardless where you draw it from. </p><p></p><p>Good luck with the course - they can be extremely variable and on mine there was a DN showing hostility to low-carb in the same room as a dietitian happily endorsing it. Made things very confusing. If you've been reading background on here you will be better prepared.</p></blockquote><p></p>
[QUOTE="KennyA, post: 2417277, member: 517579"] It is "normal" for me to have my BG lower after a meal than before - not always, but it's not uncommon for levels to stay the same (roughly) or fall. I fry in lard, ghee or olive oil usually. With what you describe the only question I would have re carbs is the amount of filler in the sausages - rusk or oatmeal etc, I would normally expect a reasonable 1.0-1.5 BG climb after sausages because of the filler - but it might be that there's very little in what your butcher makes. I vary the finger I use for testing as if you don't you'll get a wealth of little bloodspots otherwise. It's always left hand testing as I am so right-handed. It doesn't seem to make any difference at all and I've never read anything that suggests it might - it's the same blood regardless where you draw it from. Good luck with the course - they can be extremely variable and on mine there was a DN showing hostility to low-carb in the same room as a dietitian happily endorsing it. Made things very confusing. If you've been reading background on here you will be better prepared. [/QUOTE]
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