Re: Re: Stress and blood sugar swings

[Guest guest]

<<

When I woke up this morning my reading was 194, then I ate

three eggs and one piece of toast. It went up 36 points.

>>

I know it's hard but try to find an alternative to toast...how 'bout one of

those lowcarb tortillas?

Sheila, there's a real expert on the LC-D list by the name of Ron Sebol.

He's the most knowledgeable laypeson on diabetes that I know. Lots of people

on this list are also on that list for what he can offer. . I suggest you

join up there and ask that question of Ron...he'll be sure to give you a

helpful answer.

To join LC-D (stands for low-carb diabetes) send a message to

listserv@...

Put a few asterisks in the subject line. In the message body simply say

Subscribe LC-Diabetes and then your true first name and finally your true

last name. For me, for example, it would be

Subscribe LC-Diabetes Vicki Abbott

then they'll send you a confirmation message which you have to return within

72 hours, I think it is.

[Guest guest]

<<

When I woke up this morning my reading was 194, then I ate

three eggs and one piece of toast. It went up 36 points.

>>

I know it's hard but try to find an alternative to toast...how 'bout one of

those lowcarb tortillas?

Sheila, there's a real expert on the LC-D list by the name of Ron Sebol.

He's the most knowledgeable laypeson on diabetes that I know. Lots of people

on this list are also on that list for what he can offer. . I suggest you

join up there and ask that question of Ron...he'll be sure to give you a

helpful answer.

To join LC-D (stands for low-carb diabetes) send a message to

listserv@...

Put a few asterisks in the subject line. In the message body simply say

Subscribe LC-Diabetes and then your true first name and finally your true

last name. For me, for example, it would be

Subscribe LC-Diabetes Vicki Abbott

then they'll send you a confirmation message which you have to return within

72 hours, I think it is.

[Guest guest]

> I do have another question for you all. I have been getting

> enough readings to find out that every time I eat one gram of a

> carb, my blood sugar reading goes up either 2 or 3 points.

**1 gram of carb will usually raise your blood sugar from 3-5 points,

depending on the glycemic index of what you ate.

> I have been reading the " Diabetes Solution " , but still have no

> idea how much of a swing is a safe swing.

**Some try to stay under 126, some under 140, some under 160. There have

been reports that complications can start at 126, other reports about the

other numbers. I aim for a spike no more than 126 and 140 is ok with me, if

it decreases rapidly a couple of hours after eating.

> When I woke up this morning my reading was 194, then I ate

> three eggs and one piece of toast. It went up 36 points.

***That's the toast, probably. Keep reading Bernstein and see what he says

about getting your fasting glucose number down. As I'm sure you know, 194

is way too high.

>

> I came home a ate some roasted chicken from the supermarket.

> I thought It would be zero carbs, but my reading one hour later

> went up 18 points. What happened?

***the markets put all sorts of stuff on their chicken to make it taste

better, probably sugar as well. If they prepare them on site, you could

ask, but lots are prepared elsewhere and shipped in.

>

> I just can't find out what is an expected swing, (or a safe swing)

> and what recovery time should be.

**See above. You should see a spike approx. an hour after eating, coming

down 2 hours after eating, and normal in 4-5 hours. Some people won't eat

again until their bs is in normal range. (80-120).

Keep reading :-)

Barb

[Guest guest]

I'll add some to what Vicki and Barb have posted.

> -----Original Message-----

> From: sdfoster1@...

> enough readings to find out that every time I eat one gram of a

> carb, my blood sugar reading goes up either 2 or 3 points.

I assume, from your post, that you are type 2. As Barb pointed out, your

observations re: effects of carbs on blood sugar are not out of line. In

fact, you will probably observe that the effects vary by time of day -- our

ability to handle carbs is often greater in the afternoon than in the

morning.

------------------

> I have been reading the " Diabetes Solution " , but still have no

> idea how much of a swing is a safe swing.

As implied by Barb's response, this is not a well defined concept. I eat

very low carb (less than 30 g/day) and my highest spike is usually from dawn

phenomenon rather than food. It is usually under 120. sometimes a meal

will spike me over 130, but that is unusual. I don't think a spike of

140 -150 will hurt if it is rare and of short duration. Measuring the

amount of increase (i.e., from pre-meal to 1 or 2 hours later) from specific

foods provides useful information for planning our control techniques, but

it is the actual blood sugar level that really causes damage. A 40 point

spike from 70 to 110 might let us know about a food to avoid but is not

really a health problem. on the other hand, a smaller 30 point increase

from 120 to 150 is something I would try to avoid. A key matter here is

your HbA1c level which tells us how much of our hemoglobin has been glycated

(had sugar attached)-- the longer and higher your blood sugars are, the more

damage is done. Generally, HbA1c levels of about 4.5% t0 6.0% are

considered " normal, " but, in fact, measurable increased risk starts at

levels not much over 5.0%, especially if prior damage has already been done.

Do you know your last HbA1c level? It should always be included in the

blood tests given to a diabetic. If not, make sure you ask for it and are

told what it is. You need to know to evaluate your control.

-----------------

> When I woke up this morning my reading was 194, then I ate

> three eggs and one piece of toast. It went up 36 points.

A piece of toast can easily have 12 g carbs, and they are fast acting (i.e.,

convert to blood sugar rapidly), so this increase is not out of line,

especially first thing in the morning. I try to limit my breakfast carbs to

4 g or less. Dr. Bernstein recommends 6 g. Many of us find that we do much

better without any bread, rice, potatoes, etc.

In any case, a fasting blood sugar level of 194 is as much of a concern as

the increase. Something near 100 is desirable (at least when you first get

up -- it usually increases substantially in the first 2-3 hours even without

eating). The American College of Endocrinologists recommends treatment for

fasting blood sugars over 110. The longer it is before you get down to

" normal " the more damage is done, so, if I were you, this would be my first

concern.

-----------------

> I came home a ate some roasted chicken from the supermarket.

> I thought It would be zero carbs, but my reading one hour later

> went up 18 points. What happened?

As Barb points out, seasonings, Bar-B-Q sauces, etc. often have sugar to add

flavor. Just something we need to watch out for. But, if you can keep your

baseline blood sugar near 100, an 18 point increase for a short time is not

too bad. We just need to test, test, test to see what foods do what to our

readings and choose accordingly.

---------------------

> I just can't find out what is an expected swing, (or a safe swing)

> and what recovery time should be.

Again, I would emphasize that, if I were you, my first concern would be

addressing my fasting blood sugar level. Readings in the 190's are

damaging. Cutting way down on carbs might help this right away (and almost

certainly will decrease the peaks). But if diet alone doesn't get the

fasting readings down soon, don't be afraid of meds, or even temporary use

if insulin. Note that it is a myth that insulin use is necessarily

permanent. It can be used as a temporary first treatment to get control in

the short term.

Tom the Actuary

[Guest guest]

I'll add some to what Vicki and Barb have posted.

> -----Original Message-----

> From: sdfoster1@...

> enough readings to find out that every time I eat one gram of a

> carb, my blood sugar reading goes up either 2 or 3 points.

I assume, from your post, that you are type 2. As Barb pointed out, your

observations re: effects of carbs on blood sugar are not out of line. In

fact, you will probably observe that the effects vary by time of day -- our

ability to handle carbs is often greater in the afternoon than in the

morning.

------------------

> I have been reading the " Diabetes Solution " , but still have no

> idea how much of a swing is a safe swing.

As implied by Barb's response, this is not a well defined concept. I eat

very low carb (less than 30 g/day) and my highest spike is usually from dawn

phenomenon rather than food. It is usually under 120. sometimes a meal

will spike me over 130, but that is unusual. I don't think a spike of

140 -150 will hurt if it is rare and of short duration. Measuring the

amount of increase (i.e., from pre-meal to 1 or 2 hours later) from specific

foods provides useful information for planning our control techniques, but

it is the actual blood sugar level that really causes damage. A 40 point

spike from 70 to 110 might let us know about a food to avoid but is not

really a health problem. on the other hand, a smaller 30 point increase

from 120 to 150 is something I would try to avoid. A key matter here is

your HbA1c level which tells us how much of our hemoglobin has been glycated

(had sugar attached)-- the longer and higher your blood sugars are, the more

damage is done. Generally, HbA1c levels of about 4.5% t0 6.0% are

considered " normal, " but, in fact, measurable increased risk starts at

levels not much over 5.0%, especially if prior damage has already been done.

Do you know your last HbA1c level? It should always be included in the

blood tests given to a diabetic. If not, make sure you ask for it and are

told what it is. You need to know to evaluate your control.

-----------------

> When I woke up this morning my reading was 194, then I ate

> three eggs and one piece of toast. It went up 36 points.

A piece of toast can easily have 12 g carbs, and they are fast acting (i.e.,

convert to blood sugar rapidly), so this increase is not out of line,

especially first thing in the morning. I try to limit my breakfast carbs to

4 g or less. Dr. Bernstein recommends 6 g. Many of us find that we do much

better without any bread, rice, potatoes, etc.

In any case, a fasting blood sugar level of 194 is as much of a concern as

the increase. Something near 100 is desirable (at least when you first get

up -- it usually increases substantially in the first 2-3 hours even without

eating). The American College of Endocrinologists recommends treatment for

fasting blood sugars over 110. The longer it is before you get down to

" normal " the more damage is done, so, if I were you, this would be my first

concern.

-----------------

> I came home a ate some roasted chicken from the supermarket.

> I thought It would be zero carbs, but my reading one hour later

> went up 18 points. What happened?

As Barb points out, seasonings, Bar-B-Q sauces, etc. often have sugar to add

flavor. Just something we need to watch out for. But, if you can keep your

baseline blood sugar near 100, an 18 point increase for a short time is not

too bad. We just need to test, test, test to see what foods do what to our

readings and choose accordingly.

---------------------

> I just can't find out what is an expected swing, (or a safe swing)

> and what recovery time should be.

Again, I would emphasize that, if I were you, my first concern would be

addressing my fasting blood sugar level. Readings in the 190's are

damaging. Cutting way down on carbs might help this right away (and almost

certainly will decrease the peaks). But if diet alone doesn't get the

fasting readings down soon, don't be afraid of meds, or even temporary use

if insulin. Note that it is a myth that insulin use is necessarily

permanent. It can be used as a temporary first treatment to get control in

the short term.

Tom the Actuary

[Guest guest]

I'll add some to what Vicki and Barb have posted.

> -----Original Message-----

> From: sdfoster1@...

> enough readings to find out that every time I eat one gram of a

> carb, my blood sugar reading goes up either 2 or 3 points.

I assume, from your post, that you are type 2. As Barb pointed out, your

observations re: effects of carbs on blood sugar are not out of line. In

fact, you will probably observe that the effects vary by time of day -- our

ability to handle carbs is often greater in the afternoon than in the

morning.

------------------

> I have been reading the " Diabetes Solution " , but still have no

> idea how much of a swing is a safe swing.

As implied by Barb's response, this is not a well defined concept. I eat

very low carb (less than 30 g/day) and my highest spike is usually from dawn

phenomenon rather than food. It is usually under 120. sometimes a meal

will spike me over 130, but that is unusual. I don't think a spike of

140 -150 will hurt if it is rare and of short duration. Measuring the

amount of increase (i.e., from pre-meal to 1 or 2 hours later) from specific

foods provides useful information for planning our control techniques, but

it is the actual blood sugar level that really causes damage. A 40 point

spike from 70 to 110 might let us know about a food to avoid but is not

really a health problem. on the other hand, a smaller 30 point increase

from 120 to 150 is something I would try to avoid. A key matter here is

your HbA1c level which tells us how much of our hemoglobin has been glycated

(had sugar attached)-- the longer and higher your blood sugars are, the more

damage is done. Generally, HbA1c levels of about 4.5% t0 6.0% are

considered " normal, " but, in fact, measurable increased risk starts at

levels not much over 5.0%, especially if prior damage has already been done.

Do you know your last HbA1c level? It should always be included in the

blood tests given to a diabetic. If not, make sure you ask for it and are

told what it is. You need to know to evaluate your control.

-----------------

> When I woke up this morning my reading was 194, then I ate

> three eggs and one piece of toast. It went up 36 points.

A piece of toast can easily have 12 g carbs, and they are fast acting (i.e.,

convert to blood sugar rapidly), so this increase is not out of line,

especially first thing in the morning. I try to limit my breakfast carbs to

4 g or less. Dr. Bernstein recommends 6 g. Many of us find that we do much

better without any bread, rice, potatoes, etc.

In any case, a fasting blood sugar level of 194 is as much of a concern as

the increase. Something near 100 is desirable (at least when you first get

up -- it usually increases substantially in the first 2-3 hours even without

eating). The American College of Endocrinologists recommends treatment for

fasting blood sugars over 110. The longer it is before you get down to

" normal " the more damage is done, so, if I were you, this would be my first

concern.

-----------------

> I came home a ate some roasted chicken from the supermarket.

> I thought It would be zero carbs, but my reading one hour later

> went up 18 points. What happened?

As Barb points out, seasonings, Bar-B-Q sauces, etc. often have sugar to add

flavor. Just something we need to watch out for. But, if you can keep your

baseline blood sugar near 100, an 18 point increase for a short time is not

too bad. We just need to test, test, test to see what foods do what to our

readings and choose accordingly.

---------------------

> I just can't find out what is an expected swing, (or a safe swing)

> and what recovery time should be.

Again, I would emphasize that, if I were you, my first concern would be

addressing my fasting blood sugar level. Readings in the 190's are

damaging. Cutting way down on carbs might help this right away (and almost

certainly will decrease the peaks). But if diet alone doesn't get the

fasting readings down soon, don't be afraid of meds, or even temporary use

if insulin. Note that it is a myth that insulin use is necessarily

permanent. It can be used as a temporary first treatment to get control in

the short term.

Tom the Actuary

[Guest guest]

I can tell you what it was about the chicken. I've noticed that most of the

grocery stores are putting some kind of glaze on their roasted chickens now.

They're a little testy, but I always make them get me a fresh one without

whatever it is on it, and then I take off the skin just to be safe.

Robin G.

The untrue never is; the true never isn't.

Krishna

>From: sdfoster1@...

>Reply-To: diabetes_int

>To: diabetes_int

>Subject: Re: Stress and blood sugar swings

>Date: Tue, 30 Oct 2001 04:41:49 -0000

>

>Thank you Alice for your prayers. I do know they help.

>

>I do have another question for you all. I have been getting

>enough readings to find out that every time I eat one gram of a

>carb, my blood sugar reading goes up either 2 or 3 points.

>

>I have been reading the " Diabetes Solution " , but still have no

>idea how much of a swing is a safe swing.

>

>When I woke up this morning my reading was 194, then I ate

>three eggs and one piece of toast. It went up 36 points.

>

>I then drove my son to college and stopped at my brothers and

>did one and a half miles on a bike, went grocery shopping and

>got home five hours after my last meal. My blood sugar was 126.

>

>I came home a ate some roasted chicken from the supermarket.

>I thought It would be zero carbs, but my reading one hour later

>went up 18 points. What happened?

>

>An hour later, I ate six grams of carbs and it went up 12 points

>one-half hour later. I usually don't take my meds until after

>dinner, closer to bedtime. So all this happened with no meds.

>

>I just can't find out what is an expected swing, (or a safe swing)

>and what recovery time should be.

>

>All help will be appreciated.

>

>Sheila

>

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

[Guest guest]

I can tell you what it was about the chicken. I've noticed that most of the

grocery stores are putting some kind of glaze on their roasted chickens now.

They're a little testy, but I always make them get me a fresh one without

whatever it is on it, and then I take off the skin just to be safe.

Robin G.

The untrue never is; the true never isn't.

Krishna

>From: sdfoster1@...

>Reply-To: diabetes_int

>To: diabetes_int

>Subject: Re: Stress and blood sugar swings

>Date: Tue, 30 Oct 2001 04:41:49 -0000

>

>Thank you Alice for your prayers. I do know they help.

>

>I do have another question for you all. I have been getting

>enough readings to find out that every time I eat one gram of a

>carb, my blood sugar reading goes up either 2 or 3 points.

>

>I have been reading the " Diabetes Solution " , but still have no

>idea how much of a swing is a safe swing.

>

>When I woke up this morning my reading was 194, then I ate

>three eggs and one piece of toast. It went up 36 points.

>

>I then drove my son to college and stopped at my brothers and

>did one and a half miles on a bike, went grocery shopping and

>got home five hours after my last meal. My blood sugar was 126.

>

>I came home a ate some roasted chicken from the supermarket.

>I thought It would be zero carbs, but my reading one hour later

>went up 18 points. What happened?

>

>An hour later, I ate six grams of carbs and it went up 12 points

>one-half hour later. I usually don't take my meds until after

>dinner, closer to bedtime. So all this happened with no meds.

>

>I just can't find out what is an expected swing, (or a safe swing)

>and what recovery time should be.

>

>All help will be appreciated.

>

>Sheila

>

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

[Guest guest]

I can tell you what it was about the chicken. I've noticed that most of the

grocery stores are putting some kind of glaze on their roasted chickens now.

They're a little testy, but I always make them get me a fresh one without

whatever it is on it, and then I take off the skin just to be safe.

Robin G.

The untrue never is; the true never isn't.

Krishna

>From: sdfoster1@...

>Reply-To: diabetes_int

>To: diabetes_int

>Subject: Re: Stress and blood sugar swings

>Date: Tue, 30 Oct 2001 04:41:49 -0000

>

>Thank you Alice for your prayers. I do know they help.

>

>I do have another question for you all. I have been getting

>enough readings to find out that every time I eat one gram of a

>carb, my blood sugar reading goes up either 2 or 3 points.

>

>I have been reading the " Diabetes Solution " , but still have no

>idea how much of a swing is a safe swing.

>

>When I woke up this morning my reading was 194, then I ate

>three eggs and one piece of toast. It went up 36 points.

>

>I then drove my son to college and stopped at my brothers and

>did one and a half miles on a bike, went grocery shopping and

>got home five hours after my last meal. My blood sugar was 126.

>

>I came home a ate some roasted chicken from the supermarket.

>I thought It would be zero carbs, but my reading one hour later

>went up 18 points. What happened?

>

>An hour later, I ate six grams of carbs and it went up 12 points

>one-half hour later. I usually don't take my meds until after

>dinner, closer to bedtime. So all this happened with no meds.

>

>I just can't find out what is an expected swing, (or a safe swing)

>and what recovery time should be.

>

>All help will be appreciated.

>

>Sheila

>

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp