4th April 03:01
Well I'm baffled (carbohydrates)
I've been very suspicious about what is going on between the two hours after
meals. The GTT says I have reactive hypoglycemia since it was 35mg/dl at 2
hours. However, it did not test anything between the two hours.
The three tests I took yesterday were 83, 80 after 2 hours, and 90 after an
hour and a half. They were moderate amounts of carbohydrates. This
morning's fasting was 90. Tonight I ate 2 Eggo waffles with syrup at 9:16pm
and decided to test after.
9:51 -- 145
10:19 -- 178
10:49 -- 166
11:16 -- 155.
When it showed 145, I thought I'd watch it and see what happened. There was
no sugar on my fingers (washed under warm water) and as far as I know, I am
testing right. The blood fills the strip spot completely, too. Tomorrow I
open a new case of test strips, so I'll do a control.
4th April 09:17
Well I'm baffled (down)
I believe the standard UK type OGTT is the same, one reading at the start
and one at 2 hours. That is unless an extended or modified test is being
done. I've had three OGTTs, two with just the two readings over 2 hours and
one over 4 hours with readings every 30 minutes. A reading of 35 (about 2
for those who can't be bothered to do some simple mental maths) is pretty low.
These are all good readings ! (around 5 for the mathematically challenged)
Perfectly good reading again.
Nothing too high here either I think. Your highest reading was just under
10 (UK) which isn't too bad considering what you'd had to eat. I'm assuming
that by syrup you mean thick sugar-based treackle type stuff.
Not sure what you are getting at here. Are you saying that you think the
reading of 145 (8 for the numerically disadvantaged) was too high ? As it
was 9:51 (21:51 I assume you mean) your BM would depend on what you'd eaten
earlier in the evening. 145 isn't particularly high so once again - nothing
much to worry about there.
It might be worth considering the difference between the glucose load that
is given in an OGTT and what you are eating. Trying to compare the two
seems to be confusing you a little. In an OGTT the glucose load is
simply.....well glucose. It has a fairly high Glycaemic Index so will make
your blood sugar rise quite quickly. This is a bad thing for someone with
RH because as I believe I mentioned to you elsewhere, the high GI foods tend
to cause worse reactions and therefore worse hypos. With the foods you have
mentioned here, there are loads of different things to consider and GI is
only one of them. Fat and protein modify the absorption rate of foods so it
is hard to compare the reaction to what you are eating with your reaction to
the OGTT. Don't forget that the glucose drink in your OGTT had no fat or
protein to slow down its absorption.
T2 + RH
4th April 09:17
Well I'm baffled (diabetes)
Look again he is not cross posting, he is posting on this group. As for your
problem all you have to do is divide his numbers by 18.
T1 since 1955 2x BeefL Novorapid with each meal as needed
http://www.asduk.org.uk/ alt.support.diabetes.uk http://www.iddt.org/iddt.html http://www.diabetes.org.uk/
4th April 19:47
Well I'm baffled
So with the GTT, the glucose would have caused my BG to rise more rapidly up
into the higher numbers and then it fell faster as well, which explains why
I had 35 at 2 hours with the GTT and 52 after 4 hours with the waffles and
4th April 19:47
Well I'm baffled (pancreas)
I can of course only speak for myself but that's the way it works with me.
If I have a carby meal with a high GI (say white bread for example) then I
will almost certainly be hypo later unless I take precautions. I can eat
the same amount of carbs but of low GI food (like wholemeal bread for
example) and the result will be different. My reaction to food tends to be
around 200 to 240 minutes (that's 3.5 to 4 hours if anyone reading this is
having trouble with the arithmetic :-) ).
The way I think about it is that the higher my blood sugar goes up, the more
insulin I need to produce to process it. That probably means that there
will be more insulin left over when my blood sugar gets back to normal,
taking it down even further to a hypo. Foods that don't make my blood sugar
rise so quickly or as high mean less over-production of insulin so less
chance of a hypo. Seems to me that the harder my pancreas has to work, the
more of a hypo I'll have later.
Everyone's different though and I know people who have RH whose blood sugar
never goes higher than normal levels. Mine does but I am also T2. Main
thing is to graze rather than eat "normal" meals. Obviously ALWAYS carry
something around with you that can get you out of a hypo if necessary.
There's a dextrose gel called HypoStop that comes in a sealed plastic tube
with a snap-off tip. I find that good to carry because it's light and small
and fits in my test meter case.
Hope this helps
4th April 19:47
Well I'm baffled (hypoglycemia)
to rise more rapidly up
That is what reactive hypoglycemia is, a rise (could
even be a normal rise) the a swift drop, the drop is
what causes the hypo symptoms more often than the
actual bg reading. That's why it is important to eat
slow acting carbs with some fat to "slow" the
absorption even further, which in theory is supposed to
prevent the pancreas from producing too much insulin to
cover the carbs it has just been hit by, the drop is
caused by the insulin (usually too much or produced for
too long) kicking in. This is why the small amounts of
carb eaten often is recommended.