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

[Ivygreen]

Hi all! I got some of my test results back,but since there was an issue, I had to return the lab this morning for another blood draw.
I do have my A1c result: 5.8.
I believe the A1c is the American equivalent of the UK HbA1c, correct? If someone can tell me the conversion ratio, I'd be happy to it so y'all don't have to.
Apparently anything 5.6 and under is normal, so this is listed as "moderate". I have been told it has to be over a 6 to be diabetes. I have also been told that post pradial glucose readings over 160 is diabetes; and any random readings over 200 are automatically diabetes. I've had both. So not sure what to think here.
Not looking for a diagnosis, Just curious what y'all have experienced. Can't see my doctor til the new tests come in, so it'll be another 2 weeks for that at least.
Also, my insulin is "in control" at 10.5.
So aside from what the charts say, I have been on a low carb diet a month now, and regularly checking my glucose. I have been able to keep after meal readings in optimal range, but my fasting levels are rising. They used to be anywhere from 104 to 111. Lately I have seen figures up to 124 mg/Dl, and its a little disturbing.

 

[Ronancastled]

I take it from your "y'all" you are American,
First of all your HbA1c puts you on the early rung of pre-diabetes.

Depending on US vs UK pre-diabetes starts at 5.7% or 6%.
What both agree on is that full diabetes kicks in at 6.5% so even that chart I've posted is incorrect.
https://www.diabetes.co.uk/hba1c-units-converter.html

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 daily ?

Now the elevated fasting numbers are a concern but remember glucose meters have a +/- 15% tolerance so don't sweat it too much, wait for the official lab result on that.

All I 'll say is that the ability to improve these stats is immense & the ball is completely in your court regarding the future.

 

[Ivygreen]

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.

Whoops, still learning how to do this:

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.

 

[Ronancastled]

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.

 

[Resurgam]

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.

 

[Ivygreen]

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.

I like how you explain things; I can almost visualize blood cells choking to death as the insulin forcing another bite of glucose down their throats and it spontaneously lodges as fat particles! Helps me to understand what is going on at the cellular level.

Do you believe it is necessary to actually enter ketosis to get these results? Reason I am asking is because I still seem to be able to tolerate apples; yet the carbs in apples are probably causing my net carb consumption to keep me just out of keto.
Is it possible to become even more carb intolerant the more my body adjusts to not having them?
My doctor, a naturopath informed me that the 150 minutes a week of exercise which most diabetes experts recommend will only serve to reduce my glucose levels. He said if I want to actually reverse insulin resistance and improve sensitivity, I need to do a minimum of 300 minutes per week to achieve this.
What has been your experience?
Oh, and thanks again for your reply. I really appreciate the time you have taken to respond!

 

[Ivygreen]

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.

Thanks. I have been eating a ton of cheese and veggies. Trying to cut down on the dairy though, and still working on figuring out what foods I can keep on hand for an easy meal or quick snack. Experimenting with some keto cracker recipes and pancakes. But I got caught in the red last night, with not many options.

 

[Ronancastled]

Do you believe it is necessary to actually enter ketosis to get these results? Reason I am asking is because I still seem to be able to tolerate apples; yet the carbs in apples are probably causing my net carb consumption to keep me just out of keto.

Luckily I didn't have to go to <30g carbs per day.
I was morbidly obese (BMI 42), once I shifted the first stone my glucose readings seemed to normalise.
There is a theory called the Personal Fat Threshold, once you deposit too much visceral fat on the liver & pancreas metabolic problems kick in, remove that fat & you can revert to near normal.
My fight now is not with carbs, it's with the bathroom scales.

On the subject of apples everyone metabolises food differently, I can eat bread & potatoes without spiking but pasta & rice would give me larger increases although the net carbs could be the same.
Use your meter & identify your food enemies.

For exercise I found walking the dog for 30 mins a day sufficed for me.
We are all different though so there's not a one size fits all approach.