Postprandial testing question

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gallyndur
Regular Member


Date Joined Aug 2005
Total Posts : 43
   Posted 7/3/2009 2:18 PM (GMT -7)   
I've always heard that we need to test two hours after eating to make sure our blood sugar is below 140. Frequently, though, it's more convenient for me to test one hour (or some other not-quite-two-hour period) after eating. If my number is good after one hour, can I assume that it will also be good (not higher than before) another hour later?

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5408
   Posted 7/3/2009 2:43 PM (GMT -7)   
No.  And it depends on what you eat.  A regular dinner in which you eat some meat or other protein with vegetables, salad, some fats like in oil and butter may take a couple of hours to get to its highest reading, so if you test at one hour you wouldn't know how high your blood sugar would go after that.  But if you eat some pie and ice cream, in other words, a lot of carbs with sugar and flour, you'd probably spike earlier.  One way to be sure you're not going to have a post prandial reading at two hours that's too high is to always make good food choices.
Lanie
forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds
                                                                 


gallyndur
Regular Member


Date Joined Aug 2005
Total Posts : 43
   Posted 7/3/2009 3:01 PM (GMT -7)   
Thanks, Lanie.

I think I generally make good food choices, though I do eat a fair amount of fat (right now I'm focusing on eliminating a lot of carbs; if I try to severely cut fat, too, I'll really feel like there's nothing I can eat!). I eat a lot of meat, cheese, eggs, low-carb yogurt, sugar-free stuff (in moderation, of course), veggies, lower-carb fruits (small portions of rhubarb, blueberries, peaches), and nuts. The only time I eat fast-acting carbs is when my fasting number is too low (this is a relatively recent problem, so I'm still trying to figure out how much insulin (Lantus) to take at night and what kinds of foods will raise my number enough but not too much in the mornings. I know the rule is 15 carbs with little or no fat or protein, but different foods do different things to my blood sugar...) My postprandial numbers (taken anywhere from 1-2 hours after eating) tend to range from 90-120, which, rightly or wrongly, I've felt pretty good about. I guess I'm just trying to make sure I'm doing everything I'm supposed to be doing, at least in regard to food.

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5408
   Posted 7/3/2009 3:24 PM (GMT -7)   
Your post-prandial numbers look fine.  :-)    Being on insulin, you do have to be careful about testing your blood sugar.  Don't despair about the fats.  Fats don't have much effect on the blood sugar; in fact, they help draw out rises, so that's a good thing!  Beware of products that are "sugar-free" because they may have flour and refined flour will cause spikes just like sugar.  It sounds like you have a handle on control, so that's great! 
Lanie
forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds
                                                                 


fergusc
Regular Member


Date Joined Dec 2005
Total Posts : 230
   Posted 7/3/2009 4:42 PM (GMT -7)   
Sounds like you're doing a great job there gallyndur!
Diet looks good, numbers are great and Lanie is absolutely right, if you are avoiding all the starchy carbs, dietary fat will do you no harm at all.
Enjoy
 
fergusc

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5408
   Posted 7/3/2009 7:35 PM (GMT -7)   
Gallyndur, a couple of things struck me late.  If you're eating low-carb, your blood sugar may be much lower than before, so you may need to adjust your insulin.  Be careful about lows, then, ok?  Other members had to cut their dosages of meds after going low-carb and losing weight.  The other thing is:  how do you prepare rhubarb?   I only ate it when my grandmother prepared it and often times it was with strawberries.  She made preserves.   confused    I wonder if they eat rhubarb in Scotland.  Do they, Fergus?


Lanie
forum moderator - diabetes
diabetes controlled so far by low/no carb diet and exercise; no meds
                                                                 


gallyndur
Regular Member


Date Joined Aug 2005
Total Posts : 43
   Posted 7/4/2009 11:43 AM (GMT -7)   
Yeah, I've been adjusting the insulin, and I still don't have it all figured out! My numbers are MUCH better than they used to be (about a year ago my A1c was 12-something, 10-something a few months later, and 7.6 a couple months ago, but my daily numbers have been really good the last month or so, and I think my a1c should be where it's supposed to when I go back to my endo in August). Last time I saw my endo, she said I should stick to 60 units a night, but that was dropping me too low in the morning, so now I'm trying to figure out where I need to be. I've also been exercising a lot more this past month, which complicates things. I had been trying to figure out how much insulin to use based on my number right before bed time, but I can't figure out a consistent pattern of how much insulin is needed to take my number down from the bed-time reading to a good fasting point. I pretty much eat the same kinds of food from day-to-day, but sometimes 40 units will drop me to 90-something in the mornings, and sometimes to 60-something. If only there some kind of formula like: if your number before bed is in this range, take this many units, but subtract so many units for every X number of minutes you exercised that day, but I haven't been able to figure out anything so regular as this!

I make rhubarb sauce--chop up about a pound of rhubarb (or buy a frozen bag of chopped rhubarb). Boil a little water (maybe 1/2 a cup or so), pour in 1/2 to 3/4 cups Splenda (depending on how tart you like your rhubarb), throw in the rhubarb and stir occasionally until it's really tender. Once tender, mash it up until it's sauce-like (I use a potato masher). It'll still be a little stringy, but that's just the nature of rhubarb. I make a batch on Saturday and then eat 1/2 a cup a day until the following weekend, at which point I make another batch! I love the stuff, and it's pretty low-carb in small servings. Sadly, rhubarb is seasonal, so stock up while you can!
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