Hi,
I went to my PCP because when I eat carbs or sugar my blood sugar goes up to 170-200 about an hour later...it seems to be getting worse like the other day I ate pizza and it went up to 176. then I had some whole grain spaghetti and it was 188. Two days ago it was 225 after a small candybar. The doc ordered an A1C test and I just got the results--it was 5.2, which they said was fine. My cholesterol was checked and that came back high, but my HDL was high so they said just watch my diet. Ok so after the call I thought I'm fine and can indulge in some chocolate now and then. I ate a regular sized candybar and checked my sugar 1 hour later--it went up to 326. I thought my meter was off, so I checked 5 minutes later and still got 270. I waited another hour and it only went down to 248, so now I am drinking water and afraid to eat anything fearing it will go up further. I am really confused by this and am wondering what is going on since my doctor said the test showed no sign of diabetes. If I watch what I eat will I be ok or should I have this checked out further? I first starting have slight increases in January, but nothing like this...Is my body becoming more intolerant to sugar?:confused:

Oh boy :blob_fire I think I overdid it, because I checked my sugar again (under my husband' insistance) and it dropped to 75 and I double checked the meter and it read 57--then I started feeling very badly with shakes, etc. This was 3 hours past my chocolate indulgence and the high reading of 325. I quickly went out and drank a small glass of applejuice and ate a Boca burger on a wheat roll with a few chunks of swiss cheese and now I am feeling better. Yes, I got a harsh lecture from my husband to NOT experiment with my health. I told him that I guess there is something up and either my meter is broken or something is wrong?? Any advice please??

This is most likely a wake up call. You need to keep track of your blood sugar for a few weeks to see what it is doing.

Test 2 hrs. after a meal. BS should drop back down close to normal by then.

Best to not eat too many sweets. Even a non-diabetic will spike after a high sugar load like a candy bar.

The bad thing is that with candy or other sugar laden foods it will spike the BS and then drop low quickly. Best to have a balanced meal with protein along with the carbs. The protein slows absorption of carbs and helps to prevent the sudden drop and the low feeling.

Sounds like you need to choose a more balanced diet with less high sugar foods.

Thanks so much..I was really concerned and was hoping to get a reply!

..... I ate a regular sized candybar and checked my sugar 1 hour later--it went up to 326. I thought my meter was off, so I checked 5 minutes later and still got 270. I waited another hour and it only went down to 248, ..... I first starting have slight increases in January, but nothing like this...Is my body becoming more intolerant to sugar?:confused:

Your HBA1c may still be in the non-diabetic range. But readings of 250+ are diabetic by any standards. And, yes, your body is becoming increasingly intolerant to sugar. But you may be able to avoid full blown type 2 diabetes by minimising sugar and white carbohydrate (bread, rice, potatos stuff made with flour etc.) ;)

Mark

Thanks Mark,
I was hoping you would respond since you were helping with advice before about the low carb diet. Do you think that my A1C was normal because I swing from high to low readings due to eating carbs? I went on the South Beach Diet a few years ago and tried to change the way I eat to healthy carbs and really only eat whole grains fruits, vegetables and lean meats, fish, etc. My husband even wondered if that made me more hypersensitive to carbs now. The problem just seems to be getting worse. Even after I ate the Boca burger with the whole grain bun, my low sugar of 57 went back up to 160 an hour afterward even though I felt better.

.... Do you think that my A1C was normal because I swing from high to low readings due to eating carbs? ..... Even after I ate the Boca burger with the whole grain bun, my low sugar of 57 went back up to 160 an hour afterward even though I felt better.

Yes, the lows are to some extent cancelling the highs out to produce an HBA1c in the non-diabetic range. It is a bit like having your feet in the oven and your head in the fridge - it is extremely uncomfortable, but your average temperature is about right. ;)

The question you need an answer to is, what causes the big post-eating blood sugar rise and what causes it to drop so low afterwards. Knowing this will enable you to manage the situation more effectively. My understanding of it goes something like this.

The first thing that happens with the onset of T2 diabetes is deterioration of the so called phase 1 insulin response. It is the mobilisation of stored insulin, which was produced earlier in preparation for the the next time you eat. Because this insulin is readily available, the phase1 response is very quick. It prevents excessive spiking of blood glucose in non-diabetics. And lack of an effective phase one insulin response is the reason for your big blood glucose spikes after eating.

As you might expect, the phase 1 insulin response is followed by a phase 2 insulin response. This is the production of new insulin by thy beta cells, and it takes a bit longer. The magnitude of the phase 2 response is proportional to the extent of the initial blood glucose spike. Which is why, if your phase one response isn't working, your beta cells produce too much new insulin and your blood glucose plummets.

It sounds like this what is happening to you. A carby meal causes your blood glucose to spike and it falls too low a few hours later. Note that both effects are caused by the same thing - carbohydrate you eat. It causes your blood glucose to spike, which in turn, causes over-production of insulin and the subsequent hypo.

So what are are the options? One would be to have lots of small meals spread out during the day. That would reduce the size the size of blood glucose spikes and subsequent amounts of insulin production. So, while it doesn't make the problem go away, this approach manages the consequences.

Another option is to simply stop eating stuff that spikes your blood sugar. As you have found, switching to low GI carbs (whole grains, fruits) helps somewhat but doesn't make the problem go away either. Low GI carb is still provoking an excessive phase 2 insulin response. The alternative is to drastically reduce the amount of all carbs in your diet.

I would think that you would have more success with that approach. It should get you off that blood glucose roller-coaster ride. Having said all that, I am actually a type 1 diabetic and have limited exprience with insulin resistance. All these comments are based on stuff I have read. :D

Cheers,

Mark

Thanks--sounds very sensible to me, but I don't know if I can actually maintain a no-carb diet. Would this prevent me from actually getting full-blown diabetes and having to take meds?

.... I don't know if I can actually maintain a no-carb diet. Would this prevent me from actually getting full-blown diabetes and having to take meds?
There are no guarantees, especially as the causes of insulin resistance are not fully understood. But it is generally accepted that carb consumption is the biggest controllable aggravating factor in the progression of T2 diabetes. Bear in mind that eating carb puts pressure on your already-stressed beta cells to produce more insulin. One theory is that this results in beta cell burnout. Insulin production capacity declines as beta cells die off and the disease progresses. Reducing carb consumption weakens this effect. It also stabilises blood glucose and makes you feel better. So you choose ...

I am not suggesting a "no-carb diet". Just a big reduction in carbs. It treally isn't difficult. When I adopted the low-carb way of eating, I had already stopped eating sugar and confectionary. After some thought, I realised that I was getting most of my carb from bread, cereals, potatoes, pasta and rice. So I just stopped eating them. I started eating a lot of eggs (3 a day) and increased my consumption of cheese, nuts and protein foods. I continued to eat a reasonable amount of fruit and lots of salads.

Initially, there were carb cravings. But it didn't take long for them to subside. I don't get as hungry as I used to. And I now find the prospect of eating bread and potatoes really unappetising. ;)

Mark

Hi everyone!
Right now I am trying to not eat a lot of carbs and tonight my BG was 94 2 hours after eating a tuna salad and beef vegetable soup, so that seem to help, My husband said I should keep eating healthy foods, but I said that maybe I should eat like I normally do, so I have the data to show the endo on 6/22. He says that if I can fix it with the diet that's what I should do?? Another thing is when I test should I only worry about doing it two hours afterward instead of one even though it spikes sometimes at one hour then goes down after two? Last, I noticed a trend in the morning... my BG levels are slightly higher 95-103 than they were back in Jan, Feb, and March when they were 80's... Don't know why, because I'm not eating anything before bed or after supper??