Discussion Board

On the surface my type 2 diabetic husband looks to be doing great on the McDougall diet. He has lost 40 pounds and is at a perfect weight, he feels great and looks to be very healthy. In the morning his fasting number is usually just over a hundred. But tonight we had this for dinner http://happyherbivore.com/2009/04/veggi ... t-pot-pie/ and after one hour his BG was 205! Should I be concerned? Or do I just try and look at the big picture? It's difficult when I keep reading that any bg level over 140 can cause permanent damage to blood cells.

Help please.

I am not an expert in the BG/T2D camp, but it seems like whole wheat biscuits might have been part of the problem, because they are refined.

Whole wheat is better than white flour, but is still refined, right? But I am not sure.

And I am not even sure those numbers ARE a problem, because I am inexperienced with diabetes.

I am sure that, surface and deeper, your husband is definitely benefiting from this WOE and ll you are doing. How long has it been?

What was his sugar before he ate?

that recipe looks good! did hubby have extra servings? what was his blood sugar after 2 hours? it's so good that his fasting level has improved. what about a 3 month A1c test?

If I remember correctly, Dr. McD recommends the MWL plan also for people dealing with diabetes, which means recommends no flour products...and I know from my own experience that flour raises my bs faster than whole unground grains do (But they can unfortunately also do a number on my bs!).

Maer

Thanks for your replies, I feel better this morning, and his fasting blood sugar was 93, which is the lowest ever I think. I should mention that he hasn't taken any meds (he was on Metmorfin) for the past one and a half months.



Yes, and as he's been following the maximum weight loss plan he doesn't normally eat any. I didn't even think about it when I found the recipe, I was just thinking that the kids would love it (and they did). Also, I didn't make enough of the biscuits so I topped it up with some rice, so he had double carbs. Beautiful chewy whole grain rice, but nevertheless that's a lot of carbs.



He didn't take it, but it's normally in the low hundreds at that time of day, say 105-110.



After two hours it was at 120. No extra servings, but a pretty big plate which he polished off in no time We're trying to wait a bit longer for his A1c test because we stopped the meds at the beginning of February. It would be great to get a 3 month no meds reading.

I'm doing a red potato test on him this morning, will keep you advised. Thanks for your concern and responses.

*update* red potato test was a failure, one hour post meal reading was 187 compared to 123 yesterday with the tofu scramble. I'm going to try some tiny fingerling potatoes next.

I'm curious. Have you tried running YOUR BG after meals? It's going to go up in EVERYONE regardless, b/c food = increase in BG.

Why are your testing after one hour? Is that something his doctor recommended? I have type II diabetes as well, and I have always been told to test at 2 hours, and that number should be under 140. His was 120. Unless I'm missing something, there's nothing to worry about here.

I thought we were supposed to, and that you're not supposed to go over 140 period. Is that correct?

So you are NOT diabetic and you test your own BG--what is it?

Sounds like things are going wel. Congrats on the path to health. Drug free.

I'm sorry, I need to redo my signature. My husband is a type 2 diabetic, not me. Although sometimes I wish it was the other way around...

My understanding from everything I've read and been told by doctors and diabetes educators is that testing after an hour is not useful. The important number is the two hour number. That's why I asked whether that was something your husband's doctor recommended. If not, I wouldn't do it.

Cool... your husband is a lucky man....

I, like nordgirl, have heard that one should never have a spike over 140. I am not diabetic and know nothing about it, but this worries me, since blood sugar and insulin seem to be at the root of a lot of health problems.

Does anyone really know the answer to this, or it this just like nutrition science, where different "experts" have different opinions?