True, but I do think the example of athletes is enough to justify scientific enquiry into the question: "are regular periods of raised blood glucose due to exercise as damaging as the same periods of raised blood glucose due to food".
I believe physical work and exercise is good and please ignore the raise , my number in the morning is higher than many other in here but my HbA1c is lower than most too and I am sure it is a due to exercise , I have stopped measuring after exercises and keep focus on gaining muscle mass and burning calories my last HbA1c was 36
I will go out on a limb here because I do not have the answer except to say that a glycated cell is a a glycated cell whether it is that way because it was glycated by liver dump or as a direct result of diet. Too many for too long and we end up....
This has just made me wonder about the difference between the way a home glucometer measures sugar in the blood, and the way an HbA1c test measures glycated hemoglobin.
Are they measuring the same thing? Is it possible that a blood sugar rise measured during a period of exercise does not always result in the same amount of glycated hemoglobin? If not then this could be one way in which the same rise in bg as measured at home does not always result in the same effect on an HbA1c result, depending on what the body was doing during the spike.
I'm being lazy in not looking this up myself but I have to leave my PC in a moment.
It was me, Guv. I picked it up wrong(I was in need of my lunch) but 2 people agreed with me.
inthe case of poorly managed bg levels, the older the RBC the more glycated it can become.
Indeed. The longer the RBC hangs around the more sugar will stick to it, and none of this sugar ever falls off.
As we know the A1c is an average and there are some people who are outliers when it comes to the longevity of the RBCs. It is my understanding (please correct me anyone if I have misunderstood) that generally, and inthe case of poorly managed bg levels, the older the RBC the more glycated it can become.
As we know the A1c is an average and there are some people who are outliers when it comes to the longevity of the RBCs. It is my understanding (please correct me anyone if I have misunderstood) that generally, and inthe case of poorly managed bg levels, the older the RBC the more glycated it can become.
What I'm wondering is, for a given individual, does the same amount of sugar in the blood, as measured with a home glucometer, always lead to the same level of glycated hemoglobin? Or, if the home glucometer measurement was taken during exercise, is the glucose that it measures destined for a more healthy home, such as muscle cells?
I'm very out of my depth here, just spent 5 minutes Googling and I'm not entirely sure what each type of measurement is detecting and the implications.
Remember that the aim is to remove the fat from the liver, the liver will not burn fat when it is full of glologen. Hence when a liver empties out the glologen it is good provided we don't quickly fill it up with high carb food.
The fat on the liver stops the liver responding to small changes in inslin levels, hence once inslin drops a little the liver dumps out a lot of suger. But as the fat start to get removed from the liver the dumping of sugger will greatly reduce.
High inslin levels do as much damaged if not more damage as high BG levels, But as we don't track them we think about BG to much.
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