gezzathorpe said:
Yorksman said:
If I assume that I have been diabetic only since diagnosis (5 years) as I can't go back any further than that, then, if my spiking is bad, would you expect me, by now, to be experiencing complications of one sort or the other and having a higher HbA1C?
Plasma glucose doesn't bind to haemoglobin easily. If a diabetic were to eat white bread regularly, couple of slices of toast for breakfast, sandwiches at lunch, a couple of slices at tea time and then just a quick cheese and ham toastie for supper, those 4 spikes would push up the average for the day and, if repeated day in day out, that would result in an increase in HBA1c levels.
Your figures seem low anyway and are much better than these taken from a study. The first column is time in minutes, the second is white bread and the third is glucose. The data is an average of the sample set. The starting values, in mmol/L are fasting blood glucose levels so, as you can see, firmly within the diabetic range whereas your starting figure of 5.0 is well within the normal range.
0 8.3 7.9
30 11.1 12.9
60 12.9 14.9
90 13.0 13.5
120 12.2 11.7
150 10.9 10.0
180 10.0 8.7
You also come down a lot quicker that these diabetics who, even after 2.5 hours, are not at their [high] starting point. By the time they get back to their starting point, it's time for the next meal and, if they repeat it, you can see that it will be permanently above the normal range.