Diabetes

[NorTracNY]

My CGM says otherwise. I can eat a whole apple and my BG will not stop going down but a banana will make it shot up so high, I can only eat 1/2 at a time. A Continuous Glucose Monitor is your freind and tell you what various food are doing to you.

Yes, and all our bodies are different. I agree that a CGM is wonderful. It's good that an over the counter one is available. I have found that a banana (~27g carbs) will raise and lower my BG all within an hour. My doctor actually sent me to have my BG measured by a lab 1hour after eating a banana and it showed NO increase. I repeated the experiment with a CGM to find out why.

There's been some great advice here recently. Remember that when you eat carbs, the body will produce the hormone insulin to take care of it. If the body doesn't use it right about, then it is stored. It's really a good idea to exercise after any carbs.

 

[ArlyA]

The pharma at our hospital said they couldn't get me any G7's sensors. Checked walgreens who did. Went to pick them up and they just had one while I had asked for three. Anyone else seeing a shortage?

 

[newbury]

The pharma at our hospital said they couldn't get me any G7's sensors. Checked walgreens who did. Went to pick them up and they just had one while I had asked for three. Anyone else seeing a shortage?

Amazon has them for $377.73 for 3, w/o prescription, maybe $30 with.
I'll have to stick with test strips, free w/ my insurance.

 

[ArlyA]

Me, I'd go with the the $30 co pay and use a cgm. Gosh I love these things. Was a "game changer" for me

 

[ponytug]

As I prepare to make jelly from my abundant blackberry and black raspberry yields this year, I have been researching low or no sugar recipes. Two sugar substitutes I was seeing are Allolose and Monk Fruit. There is a lot of info on line if you do a search but does anyone have any experiance with these products?

Monk fruit works for us. I would be careful with sugar like compounds such as allolose or xylitol, as there are other effects (e.g. increased risks of things like stroke) However, pectin needs some sugar from some source to trigger gelling.

My CGM says otherwise. I can eat a whole apple and my BG will not stop going down but a banana will make it shot up so high, I can only eat 1/2 at a time. A Continuous Glucose Monitor is your freind and tell you what various food are doing to you.

Blood sugar level is the bottom line. People often confuse sugar content in food rather than the effect of the food on blood sugar. There is certainly some individual variation in digestion and metabolism, but my bottom line is it isn't simple. One example; a slice of whole wheat bread, low blood sugar rise, a slice of cheese, low blood sugar rise, but a slice of cheese on a slice of bread can induce a rapid blood sugar rise. Dieticians and nutritionists often, in my view, oversimplify things.

If you have a CGM, watch it, and see how you do, but I would bear in mind CGMs aren't 100% anccurate either.

All the best,

Peter

 

[ArlyA]

Monk fruit works for us. I would be careful with sugar like compounds such as allolose or xylitol, as there are other effects (e.g. increased risks of things like stroke) However, pectin needs some sugar from some source to trigger gelling.



Blood sugar level is the bottom line. People often confuse sugar content in food rather than the effect of the food on blood sugar. There is certainly some individual variation in digestion and metabolism, but my bottom line is it isn't simple. One example; a slice of whole wheat bread, low blood sugar rise, a slice of cheese, low blood sugar rise, but a slice of cheese on a slice of bread can induce a rapid blood sugar rise. Dieticians and nutritionists often, in my view, oversimplify things.

If you have a CGM, watch it, and see how you do, but I would bear in mind CGMs aren't 100% anccurate either.

All the best,

Peter

They are quite close, or close enough. The important thing to see is the trend. Are you going up, down or level.

 

[JeepHead]

I got diagnosed with diabetes on Friday. Now I have to learn to live with it AND beer. lol

 

[ArlyA]

I got diagnosed with diabetes on Friday. Now I have to learn to live with it AND beer. lol

Nice to have you here with us. Are you overweight? Do you move around some?

 

[QRTRHRS]

Monk fruit works for us. I would be careful with sugar like compounds such as allolose or xylitol, as there are other effects (e.g. increased risks of things like stroke) However, pectin needs some sugar from some source to trigger gelling.



Blood sugar level is the bottom line. People often confuse sugar content in food rather than the effect of the food on blood sugar. There is certainly some individual variation in digestion and metabolism, but my bottom line is it isn't simple. One example; a slice of whole wheat bread, low blood sugar rise, a slice of cheese, low blood sugar rise, but a slice of cheese on a slice of bread can induce a rapid blood sugar rise. Dieticians and nutritionists often, in my view, oversimplify things.

If you have a CGM, watch it, and see how you do, but I would bear in mind CGMs aren't 100% anccurate either.

All the best,

Peter

I made two batches of jelly using Dutch Lite pectin. One with a full cup of Monk Fruit and one with 3/4 of a cup. Neither has the taste that I am looking for. Next attempt will be with Pamona's pectin. I had not read that Allulose could cause a stroke, only some indigestion. I am also thinking about trying to add some unsweetened apple juice.

 

[ponytug]

I made two batches of jelly using Dutch Lite pectin. One with a full cup of Monk Fruit and one with 3/4 of a cup. Neither has the taste that I am looking for. Next attempt will be with Pamona's pectin. I had not read that Allulose could cause a stroke, only some indigestion. I am also thinking about trying to add some unsweetened apple juice.

I'm sorry that the flavor did not meet your standards. I think that changing recipes, especially sugar based recipes isn't easy. Apple juice pretty high in sugar. I would check the labels.

Good luck!

Peter