Update on progress... Got some of my tests back.

Ronancastled said:

I take it from your "y'all" you are American,

So you've taken readings of 160 & >200, at what point after meal did you take those reading cause that's important ?
Also lets talk about your ability to improve your insulin resistance, are you overweight & do you exercise ]

Thanks for your reply, Ronancastled, that chart is very helpful!
Yes, an American... however, the "y'all" is region specific too, and only about a quarter of the US use it too!
The readings were taken 1.5 hrs, and 2 hrs respectively, after eating.
Yes I am over weight, and have been struggling with exercise. But note: I started out an active, healthy individual, in shape and exercising regularly. Three years ago, I became ill, started retaining water and gaining weight uncontrollably. I became severely inflamed, which greatly interfered with my ability to exercise, let alone work.
When I cut out carbs just a month ago, after finding my high glucose readings, the inflammation started to immediately reduce, and I have been able to pick exercise back up. Still trying to figure out if diabetes/insulin resistence is causing the carb intolerance and inflammation, or if a carb intolerance is resulting in diabetes. Here's a link to my original post with more detail if you are interested:
https://www.diabetes.co.uk/forum/threads/does-any-of-this-sound-familiar.177618/
So I have been very low carb now for about 4 weeks. Last night, I felt I needed something more than my my beef and veggie soup, so I ate two tiny pieces of whole wheat sour dough bread. My glucose reading was at 168 at the 1.5 hr mark, and 155 at the 2 hr mark after eating.
Of course I regretted eating the bread, but I get so confused as to what the difference is between diabetes and pre- diabetes is if carb consumption is resulting in those diabetic figures.

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Ronancastled said:

Had a read there of your previous posts.

It's now known that many T2's are over producing insulin years before diagnosis. The body attempts to clear the glucose but the messaging pathways are strangled by ever increasing visceral fat. Pathologists describe this fat as a chewing gum which coats the internal organs. A symptom of hyper insulin is weight gain so your destined to a cycle where the bodies function break down. Many of us find the weight just falls off once we go low carb. The release of this fat improves insulin resistance which allows you to slowly introduce carbs. We must be careful though as this can start the process off again.

If I were you I would hit low carb and exercise give yourself a target weight and aim for it. Give yourself a test meal like 2 slices of sourdough and repeat each time you hit a weight milestone.

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Resurgam said:

Bread is never a good choice.
You don't need to have soup as a meal though - roast meat and veges is far more sustaining.
I have fish with humungous salads, meat and veges - good solid food - even the scrambled eggs and cheese is quite substantial.
I used to have sugar free jelly, frozen berries and cream as dessert quite frequently though not so often these days as I am just not hungry with the main meals being so nutritious.

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