Thanks for your reply. My A1c was 88 when my doctor suggested insulin. At that time, I didn't understand diabetes, just blindly followed advice on medication, but then I knew I didn't want to take insulin if I could avoid it.Hi @Rosie9876 , your blood sugar must have been high for your Dr to have thought about putting you on insulin. Reading between the lines, your last HbA1c of 52, means your blood sugars came down considerably, as 52 is definitely in the diabetic range, but not hugely so.
As for food, I have coeliac disease so I'm not able to tolerate any gluten. I'm always looking for gluten (wheat, barley and rye) in ingredients. From what I remember, cheese sauce is usually thickened with wheat flour, unless you made it yourself and you used corn flour, which is still very carby. It was likely the cheese sauce that pushed up your blood sugars. I'm sure you know this already, but there are carbs in many things and the carb numbers, which convert to sugar, can add up .
As diabetics, we are always diabetic. We are unable tolerate carbohydrates at any time, even when our HbA1c numbers are great year after year. Whatever caused our carb 'intolerance' remains.
I wish I knew. For me, I'm currently doing everything right. Yet I can't shed weight and my HbA1c is a struggle. My CGM keeps telling me it's not the food I eat, after the food-spike it drops off to nicer 5-ish numbers for a few hours straight... It's my nights that are high (6 to 7) and dawn phenomenon sees me creeping up in the morning up to 10 or thereabouts, while fasting. My thyroid meds have been upped, which made no difference so far, I am menopausal and have PCOS, so that's the hormones all over the place... I eat like I'm supposed to, but I'm still 93,5 kilo's. I think I should've dropped at least 10 by now, having gone back, mainly, to dirty carnivore since the start of the year. Nothing. Still running a low grade fever for over half a year now, I think, which is currently being blamed on my plethora of kidney stones.... You'd assume that'd burn off calories as well, but nope.Over some months, I'd improved long-standing type 2 diabetes with a low carb diet and mostly 16/8 intermittent fasting, accepting some lapses. I found I could tolerate small amounts of carbs and even reduced my medication a little.
But recently I've had some extreme spikes which I don't understand. For example, today after a dinner of cauliflower cheese and tomato, my glucose went well over 13 on my Libre 2+, so likely higher.
I'm about to be tested for A1c. I expect it to be worse than my last reading of 52, and for my doctor to ask me to return to my full medication. She'd even at one stage suggested I go onto insulin. But I want to persevere with reducing medication.
Why is my strategy not working as well? Of course stress or poor sleep can also spike glucose, but that doesn't explain the change. Any thoughts? TIA
I don't know, I'm in the same boatOver some months, I'd improved long-standing type 2 diabetes with a low carb diet and mostly 16/8 intermittent fasting, accepting some lapses. I found I could tolerate small amounts of carbs and even reduced my medication a little.
But recently I've had some extreme spikes which I don't understand. For example, today after a dinner of cauliflower cheese and tomato, my glucose went well over 13 on my Libre 2+, so likely higher.
I'm about to be tested for A1c. I expect it to be worse than my last reading of 52, and for my doctor to ask me to return to my full medication. She'd even at one stage suggested I go onto insulin. But I want to persevere with reducing medication.
Why is my strategy not working as well? Of course stress or poor sleep can also spike glucose, but that doesn't explain the change. Any thoughts? TIA
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