After I came across Chris Kresser's article (here), I bought a glucometer and strips and checked out my BG according to his protocol. The first two days, everything was gravy. Fasting BG is around 79, and the highest I saw it hit was 116 1 hr after a meal of braised lamb and leftover rice with a snack of watermelon. Pulled pork with sweet potatoes and...ahem...a couple of craft beers? Same deal. Then it was back to baseline within the proper window.
I have been playing around with it for awhile, and then today ended up eating a hideous, regretful Waffle House (oh God, I know) meal - "syrup" (because it's HFCS...not maple), waffle, chocolate chips, hash browns, bacon, raisin bread...I don't know why I bothered to order unsweetened iced tea. Yea, and so I prostrate myself on the altar of good health, may I be forgiven!
I thought - well, since I haven't done Chris' third day test, might as well check it after this disaster. 1 hr postprand? In the 170s. Two hours later, and I'm still at 166. I have checked it several different times to see if I was making an error somehow.
I thought, well, this happens to people who eat low-carb diets, right? Physiological insulin resistance? But I don't know that I'm a low-carber. We eat white rice, sweet potatoes, white potatoes, root veg, etc. with pretty much every dinner. I am a fruit-devouring monster, so a day with a handful of berries, cherries, a plum, and a bowl of melon isn't uncommon when it's in-season. We make homemade mead and hard cider, and occasionally crack a gluten-free beer, so there's that, too.
I am just trying to figure out why my blood glucose was so high. Is this low enough carb intake to produce physiological insulin resistance? Was it because it was a meal that was just insanely carby-sugary-unnatural?
Here is what I think my carb intake would be like on my highest days (such as the days I mentioned above where BG was normal), excluding incidental carbs such as those from green veg:
1 c. white rice - 45 g
1 plum - 8 g
1 c. melon - 16 g
8 cherries - 8 g
1/4 c. blackberries - ~4 g
The sweetest homebrewed hard cider we've made (estimated) - 20 g
=101 g...my intake is probably around 1800-2100 kcals/day, so that's 19-22% of total energy. Fat probably rolls in close to 60%, which leaves 20% for protein.
What say you? Was it because I probably nommed the same amount of carbs in one sitting as I usually eat during the entire day? Should I be worried? Suggested further n=1 experiments (no more junk food; I felt like a beached whale after that meal!)?
asked byBlossom1 (1213)
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on July 28, 2012
at 03:16 PM
My first recommendation is to stay away from the Waffle House.
My second recommendation is to experiment on yourself. It is very possible that you created physiological insulin resistance by being low-carb. You can flesh it out by experimenting on yourself.
Here is a link to a self-experiment: http://www.diabetes-warrior.net/2012/05/03/dear-pancreas-you-may-rest-now-glucose-tolerance-test-results/
He has several posts that can be found by fishing around a bit on his site. He used a continuous glucose meter, but it can be done with a standard glucometer. Current American Association of Clinical Endocrinologists guidelines suggest below 140 1 hour post-prandial, below 120 2 hours post-prandial, and below 100 fasting. Play around with your diet some and continue testing. If your levels don't meet AACE guidelines, it would be worth seeing your MD.
You don't have to be overweight or have a family history to develop T2 diabetes.
on July 28, 2012
at 02:20 AM
Go back to eating your normal amount of carbs and do the test again. If it registers as more normal it may have been related to the extreme ingestion of carbs.
Really, there is no way of knowing without knowing more about you. Are you in shape? Does your family have a history of diabetes related to genetic defects?
I don't know much about insulin resistance related to low-carb dieting, but if the theories are true then it's just like being fat adapted. Your body prefers one type of fuel over the other and has a hard time handling a drastic change in intake. As long as you don't plan on eating Waffle House every day it probably doesn't matter either way.
on December 28, 2012
at 11:27 AM
What are your fasting numbers.Start from there. Normal Fasting Blood Sugar A truly normal fasting blood sugar (which is also the blood sugar a normal person will see right before a meal) is
Between 70 mg/dl (3.9 mmol/L) and 92 mg/dl (5.0 mmol/L) .
Doctors consider any fasting blood sugar between 70 mg/dl (3.9 mg/dl) and 100 mg/dl (5.5 mmol/L) to be normal. But several studies suggest that people whose fasting blood sugar is over 92 mg/dl (5.1 mmol/L) are more likely to be diagnosed with diabetes over the next decade.
Post-Meal Blood Sugar (Postprandial) Independent of what they eat, the blood sugar of a truly normal person is:
Under 120 mg/dl (6.6 mmol/L) one or two hours after a meal.
Most normal people are under 100 mg/dl (5.5 mmol/L) two hours after eating.
Reguardless of what you eat your glucose levels should never go over 140.
I did not see if you said you are diabetic , so here is my thoughts , You are prediabetic,,
If you need to know what to do , contact me on yahoo answers as Ben Trolled.
on July 28, 2012
at 06:32 PM
I'm not sure I would consider it insulin resistance that you thrive on a diet rich in fruit, tubers and root vegetables and then crash on a meal of HFCS, artificial oils, waffles, raisin bread and whatever other ungodly horrible things. Next time get three eggs over medium and a breakfast steak.
on July 28, 2012
at 05:56 AM
Go see a doctor. At 184 mg/dl you either have Type 2 diabetes or prediabetes.