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What to do if you have often spikes of 180 or even 200 mg/ld but it returns to under 140 after 2hours? Can someone share insights. Sure avoid some food. But is

What to do if you have often spikes of 180 or even 200 mg/ld but it returns to under 140 after 2hours? Can someone share insights. Sure avoid some food. But is it time to take some medicine? Or some radical measures? My consern is a bit that even doctors cant tell since according to the blood tests everything might be looking good.

richcollins 5y ago
Lose body fat. Stopping eating refined carbohydrates. Take the Kraft glucose insulin test to see if you have “diabetes in situ” https://www.meridianvalleylab.com/services/kraft-prediabetes-profile/ https://www.meridianvalleylab.com/services/kraft-prediabetes...
- MichaelRazum 5y ago
  In my case nearly no body fat. Thanks for the link. Lets say prediabetes is diagnosed. What now? Kind of really hard to figure out what to do. Tried daytwo by the way, kind of accurate description. So trying to avoid food that produces a spikes. Not sure if that is enough. By the way one interesting thing. After hard workouts the responses are much better. So maybe one could just follow mothers advice, eat healthy and do sport.
  - andyfleming 5y ago
    One possibility can be Monogenic diabetes (aka MODY). Certain forms of it are more like a slowly onsetting type 1 diabetes. It can often be misdiagnosed.
  - freedomben 5y ago
    IANAD, but AFAIK all you can do is eat better and exercise. Honestly the eating better is like 85% of it anyway. I've been in the same boat for years now and I never eat just carbs by themselves, and I try to never exceed 35 carbs in a single meal. A lot more meat, a lot less bread. For me I'm almost better off eating candy than I am soft white bread (although neither is a good idea of course). I went keto for a while and that did seem to help, except I do really poorly with high fat foods. Now I just try to balance everything, lean high on the protein, and limit carbs to 35 per meal.
DavideNL 5y ago
Can you see a pattern in specific food/containing ingredients, eaten before your sugar spike? Some people with type1 diabetes for example, react weird to specific ingredients they are sort of “allergic” to, making their glucose level spike, while for others the same ingredients cause no spike at all. These ingredients don’t even contain that much carbs/sugar that would explain a glucose spike.

richcollins 5y ago

Lose body fat. Stopping eating refined carbohydrates. Take the Kraft glucose insulin test to see if you have “diabetes in situ” https://www.meridianvalleylab.com/services/kraft-prediabetes-profile/ https://www.meridianvalleylab.com/services/kraft-prediabetes...

MichaelRazum 5y ago
In my case nearly no body fat. Thanks for the link. Lets say prediabetes is diagnosed. What now? Kind of really hard to figure out what to do. Tried daytwo by the way, kind of accurate description. So trying to avoid food that produces a spikes. Not sure if that is enough. By the way one interesting thing. After hard workouts the responses are much better. So maybe one could just follow mothers advice, eat healthy and do sport.
- andyfleming 5y ago
  One possibility can be Monogenic diabetes (aka MODY). Certain forms of it are more like a slowly onsetting type 1 diabetes. It can often be misdiagnosed.
- freedomben 5y ago
  IANAD, but AFAIK all you can do is eat better and exercise. Honestly the eating better is like 85% of it anyway. I've been in the same boat for years now and I never eat just carbs by themselves, and I try to never exceed 35 carbs in a single meal. A lot more meat, a lot less bread. For me I'm almost better off eating candy than I am soft white bread (although neither is a good idea of course). I went keto for a while and that did seem to help, except I do really poorly with high fat foods. Now I just try to balance everything, lean high on the protein, and limit carbs to 35 per meal.

DavideNL 5y ago

Can you see a pattern in specific food/containing ingredients, eaten before your sugar spike? Some people with type1 diabetes for example, react weird to specific ingredients they are sort of “allergic” to, making their glucose level spike, while for others the same ingredients cause no spike at all. These ingredients don’t even contain that much carbs/sugar that would explain a glucose spike.