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What was your bg reading last night and this morning?

Last night 5.5, this morning 5.8
I’ve switched to one large low carb high fibre meal a day at lunch time which has made a big difference to my evening blood sugars - and keeps blood levels stable all day. My aim is to give insulin production a rest overnight. I’m struggling to get enough fibre but I find 2 psyllium capsules with water both helps with fibre and is useful when hunger strikes. I’m surprisingly not hungry most of the time after years of grazing.
 
My weekly average for this last week is 5.3 at bedtime, 5.3 fasting

I have always flat lined over night, hardly ever vary by more than 0.2, and that has been the case since I was diagnosed.
 
Bluetit1802 said:
Do you have any inkling why? When did you eat dinner, and what were you before and after?
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Hi @Bluetit1802 I was 5.8 before eating. I ate at 7.20pm and was 10.3 two hours later at 9.20pm.
I didn't have a very carby meal, less than 60gms of carbs. I think the culprit was the mashed potato topping on a Quorn cottage pie. But I did have the leftovers for lunch the next day and it didn't spike me. It might be because it had been cooled in fridge overnight then reheated.
The other possible reason was because I wasn't feeling too well on Monday. Or Tuesday, nothing specific but I felt better after sleeping 3 hours on Tuesday afternoon.
 
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Prem51 said:
I think the culprit was the mashed potato topping on a soya mince cottage pie. But I did have the leftovers for lunch the next day and it didn't spike me. It might be because it had been cooled in fridge overnight then reheated.
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Yes, I think you are right there. I can eat potatoes without a spike, but only roast, chips, fried, or new boiled. I cannot eat mash or baked, or any added to stews/casseroles. Mashed spuds are a definite no-no, or were last time I had them, admittedly 4 years ago now. Maybe things have changed for me now ... I see an experiment looming! The left over cooled and re-heated will have helped a lot.
 
I had a previous reading in the 9s after mash. I'm ok with frozen oven chips, so perhaps the freezing then oven cooking prevents a spike.
 
Prem51 said:
I had a previous reading in the 9s after mash. I'm ok with frozen oven chips, so perhaps the freezing then oven cooking prevents a spike.
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Yes, I am OK with frozen chips, but deep fried rather than oven chips. We make our own chips from scratch and deep fry in dripping. I usually have half a dozen as one portion. When on holiday in self catering we buy frozen chips for convenience, again we fry them, and I can eat a larger portion. The re-heating does make a difference.
 
Bluetit1802 said:
Yes, I think you are right there. I can eat potatoes without a spike, but only roast, chips, fried, or new boiled. I cannot eat mash or baked, or any added to stews/casseroles. Mashed spuds are a definite no-no, or were last time I had them, admittedly 4 years ago now. Maybe things have changed for me now ... I see an experiment looming! The left over cooled and re-heated will have helped a lot.
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I seem to be ok with any potato -had mashed last night and was 7.5 at 2 hours and 6.4 at 3 hours. Last night I was 6.4 at 10.30 and 5.0 at 5.00 this morning.
 
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