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Spaghetti spikes Blood Glucose after 3-7hours
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<blockquote data-quote="Dillinger" data-source="post: 434540" data-attributes="member: 13582"><p>Well hold-on; we have long since veered off topic and whilst I agree that I am a fascinating subject for a post I'm not sure how this helps with the OP and his spaghetti?</p><p></p><p>That aside there is indeed 'something else going on' and I do have a weird insulin to carb ratio; but it's not most 'low-carbers' who have a 1:10 ratio that is the default ratio for all Type 1's so I'm not sure of the point you are making? </p><p></p><p>I do take Metformin and there is no shame in that nor in properly matching my insulin to my carbs in accordance with my own unique (and quite odd) ratio - I resent the implication that there is some problem with that? </p><p></p><p>If I ate more carbohydrates would that ratio change? I don't know; I don't think so, but what would change is my HbA1c which would go up; I know this because I used to be a 'well controlled diabetic' on a 'normal diet' with a higher HbA1c than I have now.</p><p></p><p>Would I need to take more insulin? I would say I probably would. </p><p></p><p>Do I want to take any more insulin? No, I do not.</p><p></p><p>Even though those with very high insulin sensitivity who need very little insulin to match their carb intake would I think benefit from low carbing for the simple reason that there is not an insulin available that works how human insulin does. Human insulin is incredibly fast acting and is removed from the system incredibly quickly; so the pancreas constantly produces it whilst blood sugars elevate and a very smooth level is maintained. The fast acting insulin we use cannot hope to match that and as a consequence every Type 1 diabetic will be having glucose peaks as the injected insulin gets going; after 2 hours that might have worn off but you still will be having peaks that a non-diabetic would never have. That can't be good for you; so that's one of the reasons why I low carb.</p><p></p><p>But enough about me; let's talk about you - so what do you think of me?</p><p></p><p>Dillinger</p></blockquote><p></p>
[QUOTE="Dillinger, post: 434540, member: 13582"] Well hold-on; we have long since veered off topic and whilst I agree that I am a fascinating subject for a post I'm not sure how this helps with the OP and his spaghetti? That aside there is indeed 'something else going on' and I do have a weird insulin to carb ratio; but it's not most 'low-carbers' who have a 1:10 ratio that is the default ratio for all Type 1's so I'm not sure of the point you are making? I do take Metformin and there is no shame in that nor in properly matching my insulin to my carbs in accordance with my own unique (and quite odd) ratio - I resent the implication that there is some problem with that? If I ate more carbohydrates would that ratio change? I don't know; I don't think so, but what would change is my HbA1c which would go up; I know this because I used to be a 'well controlled diabetic' on a 'normal diet' with a higher HbA1c than I have now. Would I need to take more insulin? I would say I probably would. Do I want to take any more insulin? No, I do not. Even though those with very high insulin sensitivity who need very little insulin to match their carb intake would I think benefit from low carbing for the simple reason that there is not an insulin available that works how human insulin does. Human insulin is incredibly fast acting and is removed from the system incredibly quickly; so the pancreas constantly produces it whilst blood sugars elevate and a very smooth level is maintained. The fast acting insulin we use cannot hope to match that and as a consequence every Type 1 diabetic will be having glucose peaks as the injected insulin gets going; after 2 hours that might have worn off but you still will be having peaks that a non-diabetic would never have. That can't be good for you; so that's one of the reasons why I low carb. But enough about me; let's talk about you - so what do you think of me? Dillinger [/QUOTE]
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