Wierd test result.

I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
Hr: 5.7. If I was testing only 2 hours after, it would be like I never
ate anything at all! So, I gotta wonder: why are all the porfessionals
I hear saying to test at 2 hours? Also, those results, aren't they
pretty well normal (ie: non diabetic)?

Again, I apologize if I sound ignorant. I am a newbie.

--
Andy H (Type 2 in Greater Vancouver, Canada)

"ajh" <sorry@no.way> wrote in message
news:MPG.21bc99b7ef29c4e3989883@shawnews.vc.shawca ble.net...
>I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
> left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
> Hr: 5.7. If I was testing only 2 hours after, it would be like I never
> ate anything at all! So, I gotta wonder: why are all the porfessionals
> I hear saying to test at 2 hours? Also, those results, aren't they
> pretty well normal (ie: non diabetic)?
>
> Again, I apologize if I sound ignorant. I am a newbie.
>
> --
> Andy H (Type 2 in Greater Vancouver, Canada)

You must be REALLY new if you didn't know what 3 slices of pizza were going
to do to your BG, especially in the morning.
Did you test at 3 or 4 hours as some in this newsgroup have suggested? If
so, what were your BG readings for those times?

I don't think you sound ignorant, just perhaps a bit naive.

Don

On Dec 2, 10:30 am, ajh <so...@no.way> wrote:
> I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
> left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
> Hr: 5.7. If I was testing only 2 hours after, it would be like I never
> ate anything at all! So, I gotta wonder: why are all the porfessionals
> I hear saying to test at 2 hours? Also, those results, aren't they
> pretty well normal (ie: non diabetic)?
>
> Again, I apologize if I sound ignorant. I am a newbie.
>
> --
> Andy H (Type 2 in Greater Vancouver, Canada)

Hi Andy,

When you ask, "those results, aren't they pretty well normal?", I'm
not sure if you're talking about all of your results or just the last
one. So I'm going to tackle both of them. The first result of 10.0
(182 mg/dl) is NOT normal. Under most circumstances, non-diabetics
will not go over 140 mg/dl at one hour, and usually are much lower
than that. As for your reading of 5.7 at 2 hours, yes that's a normal
reading, and shows your 2nd phase insulin response is alive and well.

You make an interesting point--if doctors are looking only at your 2
hour reading, they are going to consider you "normal" (providing your
FBG is also normal). However, many here on the newsgroup went
undiagnosed and suffered complications because their FBG and 2 hr pp
BG were normal, and no one looked at the one hour. A glucose spike
over 140 is going to cause damage and the effects are cumulative. In
other words, if you spike over 140 at every meal versus every once in
awhile, you'll more than likely suffer complications sooner than
later.

Yes, I know there are people who will come along and state that the 2
hour is all that matters because that's what the "experts" say.
However, imho, it is illogical to believe that having diabetic numbers
at one hour is okay when non-diabetics do not. Better to try to
achieve the numbers of a non-diabetic, don't you think?

Best regards,
Michelle C., T2
diet & exercise

"ajh" <sorry@no.way> wrote in message
news:MPG.21bc99b7ef29c4e3989883@shawnews.vc.shawca ble.net...
>I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
> left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
> Hr: 5.7. If I was testing only 2 hours after, it would be like I never
> ate anything at all! So, I gotta wonder: why are all the porfessionals
> I hear saying to test at 2 hours? Also, those results, aren't they
> pretty well normal (ie: non diabetic)?

2 hours is when a bg should be back in normal range, so if yours isn't
doctors often recommend more meds. What they are failing to take into
account is the damage huge spikes can do.

It is best to prevent that spike rather than pat one's self on the back for
being normal at 2 hours. With spikes like 10.0 you can almost guarantee that
within time the 2 hour bg will not be back in normal range.

On Sun, 02 Dec 2007 18:30:43 GMT, ajh <sorry@no.way> wrote:

>I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
>left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
>Hr: 5.7. If I was testing only 2 hours after, it would be like I never
>ate anything at all! So, I gotta wonder: why are all the porfessionals
>I hear saying to test at 2 hours? Also, those results, aren't they
>pretty well normal (ie: non diabetic)?
>
>Again, I apologize if I sound ignorant. I am a newbie.

The others answered your main questions. I'd be interested
to know how low you went eventually in the reactive drop.
Did you test again?

You also demonstrated something else. Not everyone at every
time has a long slow rise over hours from a high-fat
high-carb meal such as pizza. I also spike fast and high on
a breakfast like that, with a reactive hypo after. I only
get the "pizza effect" with evening meals, not breakfasts.

Actually, I should use past tense - I used to. I haven't
eaten a breakfast like that for four years. I suggest you
wait the same length of time before you try it again.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com

In article <is86l3lfsi2sdml5c6jm60irrdkmkmg004@4ax.com>,
loralgtweightandcarbs@gmail.com says...
> On Sun, 02 Dec 2007 18:30:43 GMT, ajh <sorry@no.way> wrote:
>
> >I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
> >left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
> >Hr: 5.7. If I was testing only 2 hours after, it would be like I never
> >ate anything at all! So, I gotta wonder: why are all the porfessionals
> >I hear saying to test at 2 hours? Also, those results, aren't they
> >pretty well normal (ie: non diabetic)?
> >
> >Again, I apologize if I sound ignorant. I am a newbie.
>
> The others answered your main questions. I'd be interested
> to know how low you went eventually in the reactive drop.
> Did you test again?

I went outside and shoveled snow off our two long driveways and the
sidewalks. I assume the exercise would render any following test results
meaningless.

> You also demonstrated something else. Not everyone at every
> time has a long slow rise over hours from a high-fat
> high-carb meal such as pizza. I also spike fast and high on
> a breakfast like that, with a reactive hypo after. I only
> get the "pizza effect" with evening meals, not breakfasts.
>
> Actually, I should use past tense - I used to. I haven't
> eaten a breakfast like that for four years. I suggest you
> wait the same length of time before you try it again.

Sigh.....

It seems the measures I have taken so far are fine by my team of
proffesionals, and yet not near what I have to do to avoid damage. That
is what I want to aim for. I want to know for certain what numbers I
have to avoid. I am willing to exercise (and have already started a
rigorous program). I am willing to adjust my diet (I have already
severly cut back on the foods that have spiked me, though I am still
learning). But to hear talk of sauteed spinache with TWO wontons!!!???


(Actually the spinache, garlic and some sort of protien sounds good!)

--
Andy H (Type 2 in Greater Vancouver, Canada)

In article <MPG.21bcd0f91a601415989885@shawnews.vc.shawcable. net>,
ajh <sorry@no.way> wrote:

>
> (Actually the spinache, garlic and some sort of protien sounds good!)

I have a recipe somewhere for creamed spinach that is to die for. I
think it's in Fran McCullough's first low carb cookbook. The ingredients
are, essentially, fresh spinach and heavy cream. It's the preparation I
forget at the moment.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

On Sun, 02 Dec 2007 22:26:30 GMT, ajh <sorry@no.way> wrote:

>
>Sigh.....
>
>It seems the measures I have taken so far are fine by my team of
>proffesionals, and yet not near what I have to do to avoid damage. That
>is what I want to aim for. I want to know for certain what numbers I
>have to avoid. I am willing to exercise (and have already started a
>rigorous program). I am willing to adjust my diet (I have already
>severly cut back on the foods that have spiked me, though I am still
>learning). But to hear talk of sauteed spinache with TWO wontons!!!???
>
>
>(Actually the spinache, garlic and some sort of protien sounds good!)

I know it sounds tough now, but in the same way that your
body will get used to better blood glucose levels but go
through some difficulties in the process your mind will get
used to the concept that you can eat well without eating
foods that were killing you.

I eat very well these days. Less quantity, more often, but
much better quality. I eat dishes and ingredients I never
had on my menu pre-diagnosis and enjoy meals more than I did
then too. But that took time.

I know I say this a lot - but I mean it: it's amazing what
you can learn to like once you accept that your life depends
on it.

Each meal in the day for me is treated differently. I have
different rules for breakfast, lunch, dinner and for snacks
in the periods between and after those. I didn't create the
rules, my meter results demonstrated them to me. They are my
own rules and you will need to use your meter to create your
own. Read Jennifer's testing advice again, or my way of
applying it here:
http://loraldiabetes.blogspot.com/20...ew-adjust.html

I probably mentioned this before, but this may help you
design some better breakfasts:
http://loraldiabetes.blogspot.com/20...reakfasts.html


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com

On Sun, 02 Dec 2007 22:26:30 GMT, ajh <sorry@no.way> wrote:


>It seems the measures I have taken so far are fine by my team of
>proffesionals, and yet not near what I have to do to avoid damage. That
>is what I want to aim for. I want to know for certain what numbers I
>have to avoid.

Didn't we give you this link? http://www.phlaunt.com/diabetes/

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

x-no-archive: yes

Alice Faber wrote:
> In article <MPG.21bcd0f91a601415989885@shawnews.vc.shawcable. net>,
> ajh <sorry@no.way> wrote:
>
>
>>(Actually the spinache, garlic and some sort of protien sounds good!)
>
>
> I have a recipe somewhere for creamed spinach that is to die for. I
> think it's in Fran McCullough's first low carb cookbook. The ingredients
> are, essentially, fresh spinach and heavy cream. It's the preparation I
> forget at the moment.
>

I have the book, if you don't I can go look it up.

I make lazy creamed spinach with minced onion and whipped cream cheese.

Susan

In article <5rguhfF14mutsU1@mid.individual.net>,
Susan <nevermind@nomail.com> wrote:

> x-no-archive: yes
>
> Alice Faber wrote:
> > In article <MPG.21bcd0f91a601415989885@shawnews.vc.shawcable. net>,
> > ajh <sorry@no.way> wrote:
> >
> >
> >>(Actually the spinache, garlic and some sort of protien sounds good!)
> >
> >
> > I have a recipe somewhere for creamed spinach that is to die for. I
> > think it's in Fran McCullough's first low carb cookbook. The ingredients
> > are, essentially, fresh spinach and heavy cream. It's the preparation I
> > forget at the moment.
> >
>
> I have the book, if you don't I can go look it up.
>
> I make lazy creamed spinach with minced onion and whipped cream cheese.
>

I have the book and the cream. I just don't have the spinach!

The mention was my subtle way to indicate to Andy that he can eat stuff
that he might not have thought he could, as well as to mention a good
cookbook.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

ya, Andy

they have just decided that the peak is at 1 hour to 70 min, and perhaps we
should see how HIGH people are spiking......... and that by 2 hours, we
should be back to 'normal' levels, or diabetic levels of 140

others are saying 'we know they spike at 70 min, lets see where they are at
2 hours'

and the medico's battle out while we quizzically decide which end of the
stick we want to pick up (hint, lower is better)

kate

"ajh" <sorry@no.way> wrote in message
news:MPG.21bc99b7ef29c4e3989883@shawnews.vc.shawca ble.net...
>I had the Breakfast of Champions this snowy Sunday morning. 3 slices of
> left over pizza and two cups of coffee (cream, no sugar). 1 Hr: 10.0, 2
> Hr: 5.7. If I was testing only 2 hours after, it would be like I never
> ate anything at all! So, I gotta wonder: why are all the porfessionals
> I hear saying to test at 2 hours? Also, those results, aren't they
> pretty well normal (ie: non diabetic)?
>
> Again, I apologize if I sound ignorant. I am a newbie.
>
> --
> Andy H (Type 2 in Greater Vancouver, Canada)

ajh wrote:

> I am willing to adjust my diet (I have already
> severly cut back on the foods that have spiked me, though I am still
> learning). But to hear talk of sauteed spinache with TWO wontons!!!???
>

Some people find it easier to avoid problematic foods than to limit
them. That's *mostly* what I do.

But I also have my husband's plate to play with sometimes, and I have a
"rule" that 1 TB of food has no carbs, no protein, no fat and no
calories. He had a pumpkin pie this weekend and I had a bite off
his plate after dinner last night - a bite never makes a difference in
my bg. If he ever becomes diabetic, it's going to seriously cramp my
style.

For me, the two wontons kick in if I'm eating out. Or more likely 2
steamed dumplings. I choose a couple cups of meat-and-veggie dishes
with a non-sweet sauce and add the two dumplings. It works for me, mre
of fewer might work for you as everyone's mileage varies.

--
http://www.ornery-geeks.org/consulting/

Alice Faber wrote:

> The mention was my subtle way to indicate to Andy that he can eat stuff
> that he might not have thought he could, as well as to mention a good
> cookbook.

Lots of good ideas on alt.food.diabetic and recipes that have been
posted to alt.support.diabetes.low-carb over the years also.

--
http://www.ornery-geeks.org/consulting/

Jackie Patti <jpatti@ccil.org> wrote:
: ajh wrote:

: > I am willing to adjust my diet (I have already
: > severly cut back on the foods that have spiked me, though I am still
: > learning). But to hear talk of sauteed spinache with TWO wontons!!!???
: >

: Some people find it easier to avoid problematic foods than to limit
: them. That's *mostly* what I do.

: But I also have my husband's plate to play with sometimes, and I have a
: "rule" that 1 TB of food has no carbs, no protein, no fat and no
: calories. He had a pumpkin pie this weekend and I had a bite off
: his plate after dinner last night - a bite never makes a difference in
: my bg. If he ever becomes diabetic, it's going to seriously cramp my
: style.

: For me, the two wontons kick in if I'm eating out. Or more likely 2
: steamed dumplings. I choose a couple cups of meat-and-veggie dishes
: with a non-sweet sauce and add the two dumplings. It works for me, mre
: of fewer might work for you as everyone's mileage varies.

If I am eating Chinese, I order my food to be prepared without cornstarch
or sugar. It helps keep my BGs in line, but not perfectly, so i use one
of my Starlix as insurance.

It is easy to tell if your dish has been prepared without cornsrch as the
sauc ewill be liquidy, not thick and the food wil not be shiney.

Wendy