- Messages
- 2,171
- Type of diabetes
- Type 2
- Treatment type
- Diet only
Over the last few days, my morning blood sugars have been higher than the previous week when on holiday. On holiday my favorite tipple was whisky though it is always limited to three single shots. of an evening There is a clear correlation and it seems from other postings on the website its something others are aware of.
I'm not actually into drink much so rarely get round to it unless actually " on holiday"
This got me wondering about using whisky to bring down my blood sugars on a slightly more planned basis.
So today before lunch I had a single shot of whisky as an aperitif and sure enough my blood sugars did not spike as much as without the alcohol ( 7.6 pre 7.3 @ 1 hr, 6.5 @ 2 hrs) ( yesterday (7.4 9.2 @1 hr and 7.1 @2 hrs ) Latest government guidelines (for what they might be worth !) suggest that one could have 16 single shots of whisky in a week, and being an over 55 yr old female, the alcohol would also be protective of my heart.
Currently my blood sugars are highest in the morning and lowest in the evening, so I'm considering trying having a whisky chaser instead of a cup of tea for breakfast and maybe lunch, so breakfast would then be a fry up with a glass of single malt ! - this sounds too bizarre to be possible - but hey..... I thought before I embarked on this daft experiment, I should ask if anyone else has tried it as a means to improve numbers during the first half of the day and did it work.
Also from a medical perspective, I know that the alcohol shot serves to redirect liver attention to dealing with that instead of producing extra sugar, ( indeed that's probably why apperitif's exist in the first place) , is there any other mechanism that people are aware of that would mean that this method of consuming my weekly allowance of drink - i.e 16 shots before 16 meals is likely to be harmful compared to having a three on five nights a week. ie is the alcohol stopping something important happening that should be happening, ( other then the blood sugar effect)
I'm not actually into drink much so rarely get round to it unless actually " on holiday"
This got me wondering about using whisky to bring down my blood sugars on a slightly more planned basis.
So today before lunch I had a single shot of whisky as an aperitif and sure enough my blood sugars did not spike as much as without the alcohol ( 7.6 pre 7.3 @ 1 hr, 6.5 @ 2 hrs) ( yesterday (7.4 9.2 @1 hr and 7.1 @2 hrs ) Latest government guidelines (for what they might be worth !) suggest that one could have 16 single shots of whisky in a week, and being an over 55 yr old female, the alcohol would also be protective of my heart.
Currently my blood sugars are highest in the morning and lowest in the evening, so I'm considering trying having a whisky chaser instead of a cup of tea for breakfast and maybe lunch, so breakfast would then be a fry up with a glass of single malt ! - this sounds too bizarre to be possible - but hey..... I thought before I embarked on this daft experiment, I should ask if anyone else has tried it as a means to improve numbers during the first half of the day and did it work.
Also from a medical perspective, I know that the alcohol shot serves to redirect liver attention to dealing with that instead of producing extra sugar, ( indeed that's probably why apperitif's exist in the first place) , is there any other mechanism that people are aware of that would mean that this method of consuming my weekly allowance of drink - i.e 16 shots before 16 meals is likely to be harmful compared to having a three on five nights a week. ie is the alcohol stopping something important happening that should be happening, ( other then the blood sugar effect)