One hour post prandial

Essentially, anything over 7 is risky

one hour PP is probably the highest spike of many fast acting foods ... a scary place and I don't think I shall be trying that anytime soon!

all will be told next week with the hba1c

You don't say what you ate prior to the reading?

Hooly,

This is precisely the information you need. You need to know how what you eat affects your BG.

So, what did you eat? Could you reduce the portions and still not feel hungry? Could you change some of the ingredients of the meal for others?

Regards, Tubs.

Hey Tubs

Can you tell me more about what the profile means? I mean, at 1 and 2 hours PP, how does it benefit to know the 1 hour - and is it preferable to or in addition to the 2 hour pp?

Thanks hun! x

Hi Tubs,
Can you also tell me what your 1hr PP is after dunking to chocolate digestives :?: :?: :?:

Graham

The one and two hour PP readings demonstrate how well you're coping with the input. Non diabetics can go high, but then come down quite relatively quickly. Phoenix posted results of a study showing that non-diabetics could be over 7.7 mmol/L for 4% of the time for an average of 0.7 hour (42 minutes) and as long as 1 hour 24 minutes.

I used it to show how well I was coping with various foods. By measuring the improvement between the 1 hour and 2 hour PP I could further fine tune what should be in my diet. You know how it is, some carbs have a milder impact on your BG whilst others send it higher and bring it down slower than you can accept.

Errrr, no Graham, why?

My chocolate digestives are the occasional treat when my evening PP is < 6.3. Which, regrettably, has only happened once in the last 7 days.

Regards,

Darn it,

I spent an hour working out a response to you, got distracted by a four letter word (work), did some editing, and submitted it, and it got lost in the ether. Just goes to show what a pain work can be.

Firstly, let's have a look at your meal.

There are approximately 29g of carbs in 1/2 tin baked beans (11.4.g of which are sugar). Beans have a low GI (48) which means they will take longer to digest and convert into glucose, 32g of carbs in 100g of oven chips (of which only 0.6g of which are sugar). Potatoes have a high GI which means they are more easily digested and converted into glucose.

From a carb perspective, the chips and beans constitute 1/3 of the low end of a high carb diet, 20% of the carbs you ate were sugar. Eventually all carbs, after they have been digested, convert to glucose.

Personally, I would look at the Glycemic Index and Glycemic Load of the carbs. You can find a GI database here (it is an Australian database, so not all our brands will be found in it). In summary GI is meant to be a measure of how long it takes to digest the carbs found in a food, the higher the GI value, the quicker it takes to digest. GL is intended to allow us to change the types of carbs we eat by putting emphasis on portion size.

I would consider swapping out the chips with something lower GI (or reducing the portion size - and adding something with a lower GI).

I have found squash raises my BG to higher levels than I am happy with.

If its any consolation, chocolate is low GI

Regards, Tubs.

Edited to make the links easier to see

Thank you Robski for making that clarification, the post I originally intended to submit pointed out that Wikipedia could probably explain it better than I had time to.

As lower GI food is digested more slowly, glucose get released more slowly, allowing us to use the energy throughout the day. A higher GI food releases a flood of glucose.

I developed mental images of a dripping tap and a basin with no plug to explain the difference between low GI and high GI to myself which sound absolutely facile when I write them down.

Regards, Tubs

hoolyuk said:

Was down to 7.6 by the 2 hour pp

I had two pork chops, a handful of oven chips [okay maybe 2 handfuls] a fried egg and half a tin of baked beans, mug of sugarless tea and a glass of diluting orange

Waking was 6.5 this a.m.

Click to expand...

I'm not sure that this would be a consistent result. I'm also not certain whether 6.5 is normal,good or high for you.

adding to Tubs answer, its a good idea to weigh the chips. Handful sizes vary and are liable to creep upwards!
Because of the fat content and the large amount of protein (protein does have some effect on my BS), I would find that a meal like the above would actually affect me very slowly,in spite of of the higher GI of the chips,
If I gave the 'right' amount of insulin for the carbs straight away I would have very low blood sugar at about the 1.5 hour point and then it would gradually rise .I would then probably end up higher than normal in the morning. I might find that the next days readings would be higher overall. I don't know how this possible longer term affect would affect someone not using insulin but it might be a case when a 1 or 2 hour reading would not tell the full picture. Higher overnight levels have a big affect on the HbA1c.

As you put in a smile I presume that you don't feel that it was a good 'diabetic' meal. I don't low carb* but I probably wouldn't eat both chips and beans at the same meal. I eat potaotes but normally small waxy ones. They have a third less carbs than the chips, less calories and they are less dense so you seem to have far more to eat. They are also lower GI and don't add extra fat. Instead of the beans I would eat a very large portion of green veg or salad.

*and before anyone mentions it I do use insulin.

ROBSKI said:

Tubolard

I think the relevant information regarding low gi food is how quickly the food will raise blood sugar levels. Low gi foods raise bg more slowly, high gi food very quickly. Whether high or low gi food, if it contains carbohydrates the blood sugar will still rise.

Rob

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Just to be pedantic, and put things in terms the insulin users who are trying to advise non-insulin users on diet might understand, some of us Type 2s can still generate plenty of insulin given enough time, just not at a high rate. Thus it's like we have a basal but no boluses.

We need to eat sufficiently small quantities of carbs, and of sufficiently low GI, that the basal insulin will cover them.

Thus I can slip in things like an oatcake with cheese or nut butter with hardly a change in BG, but the same amount of carbs in a sweet will spike me badly.

To the OP, read this again

http://loraldiabetes.blogspot.com/2006/10/d-day.html

Well done hooly,
they are definately coming down

Hi Hooly,
Your doing ok but you could achieve even more by reducing your carbs, 77g carbs is quite high.

Regards Graham

I agree, you're doing very well. Excellent

graham64 said:

Hi Hooly,
Your doing ok but you could achieve even more by reducing your carbs, 77g carbs is quite high.

Regards Graham

Click to expand...

I think you need to weigh the rice in order to find out how many carbs you're actually eating.ing your meter you will then be able to ifind out y how much you can actually eat. Only if you ate 100gms would you have eaten 77 carbs. If you only ate 50 gms it would be 38.5gms carb
Rice is a pain because if weighed cooked it depends very much on how much water has been absorbed in the cooking process. When I first started counting carbs, I used to weigh and cook mine separately but now I can estimate it fairly well. The GI of rice varies tremendously between varieties and cooking times. Basmati is considered to be one of the lower GI ones but I find that the mixtures (brown rice, basmati, wild rice usually) are better still.