Hi Louise, I use an emory board that is in the shape of a foot. I get it at Sally Beauty Supply. I have had the same one for over a year to use on heels and sometimes on the inside of my thumb if it gets a little calloused.
I then use Curiel Cream, not the hand cream, the other one that stands up with a pump. It is a light blue bottle and says on the front Ultra dry healing ( says it on a little red strip below the word Curiel). I for some reason think it absorbs thicker than the hand cream and both are non greasy formula.
For the Heels after using the board, I put on Sally Hanson "Just Feet".View Thread
usnet1,I am hoping you know what exactly it is that drives the blood sugar up to 450. That is a very high number. Are you testing your blood sugar often? Are you staying away from the fluffy white carbs and eating fruits and veggies instad which are slower metabolizing carbs? The 94 is excellent. I would check with a specialist, Endocrinologist, to revise something about meds, diet and excersise. If you have been diagnosed as type 2, your blood sugars should max at 140 after a meal in a 2 hour period and go back down. If your Dr. has not been talking to you about correct blood sugar levels and testing every 6 months for the A1C which is the 90 day average of your blood sugars, and helping you get steady in your Diabetes, I would have him send you to a specialist that will. You never know, you may be a candidate as a type 2 to take insulin for better control if the body is not doing as well on the oral meds consistantly if you are eating properly and excersising. If you have had an A1C fairly recent, was it a decent number? Let me know if I am missing something, you did not specify except about the blood sugars you have been experiencing.
I am not certain that the higher < 180 readings first hour and second hour hold a huge amount of weight in the A1C they may have some but if at 2.5 hours the bloodsugar absolutly came back to 120 or less that would offset the highs since that number would float to the next meal when the blood sugars may have dropped again to 100 and repeats. I would bet though that if the sugars are at 300 a couple hours after the meal and the drop is slow going and the next meal is 180, now their would be a problem. Let me know if I am all wet in my analogy since the non diabetic can still reach a rather high level for the first hour after a meal.
Thank you. I believe their would be differences since the insulin dependant type 1s and 2s want to keep those exact targets you metion but also have to be careful of the lows. My lows happen about 4 hours after the meal if I take an extra unit of fast acting. Had I not taken that unit to get the faster control inside the 2 hours down to 140, then I would be more at 160 2 hours later and be 90 to 100 in 4 hours rather than sliding down and then catching it in time but having to have a juice. Even the fast acting insulins probably work a little different time frames for each individual. I now have mine down to a science
This is why I have that figure of never exceeding 180 after a meal. Even people without diabetes can get to 180 after a meal before the insulin they produce does it's job and brings it back down probably quicker than for a diabetic. The other targets of the 140 for diabetics is much more rigid which is fine for the bench mark. That is why I question the requirement of 125 for a prediabetic after the meal. I almost am inclined not to go with that since even the non diabetic can get higher sugars after a meal. I have had Drs in the past that have not paniked at the 180 after the meal as long as 120 or so happens by the next meal. I think the goal would be to get it down as quick as possible so I adjust my insulin to do that. I try now real hard not to exceed 160 1 hour after a meal. By the 2nd hour after the meal I am happy at 140 and by the next meal I like to see about 105-110. That is tight control for a type 1 and I hope the A1C will reflect it. If not, I will stand corrected. I do not want to take to much insulin and fear the lows coming on or having to eat to keep up with it. That will cause weight gain. I suppose type 2s on light meds can stay at the 120 to 140 levels all day? with excersise. Not quite as complicated as type 1 but still must be very much on top of it. We all just have to test and keep the blood sugars at the best level possible.
Thank You. I will test 2 hours after meals and that will show the direction the blood sugar is headed I will shoot for 120. Today was spectacular for me since I had did my treadmill routine 3.25 miles a little past moderate and then weights and my blood sugar been around 80 all day. What a difference that makes. I avoided going low with 6 oz of oj right after the work out. If I could manage every day like that I would be in great shape. I have been a type 1 for 35 years and years ago 7.00 was the A1C target for type1 and then the standards changed. I did make the 6.5 when I was much younger and then started to get to 7.3. Seems a little more challenging for some reason. My last reading hit 8.00 which is really pushing it so next time I go in 3 months from now I will be in the low 7s with this concentrated effort. Thanks again.
Do you know if when the Blood Sugars are over 180 for a length of time if that is ok as long as blood sugars are normal at the next meal? It seems as though I get a lagged result from my fast acting insulin Humalog. It is supposed to kick in well in the first hour and should be handeling the function pretty well by then. I test 1.5 hours later and I am still up over 180 but if I had taken more insulin at the meal time I would have reactions so it is a double edge sword. I want to just keep to where 4 hours after the meal the blood sugar is normal. Any other way, I would be having to many lows but the better news would be that the insulin would kick in harder that first hour. I do not want to keep eating to stay up with the insulin amount and on the other hand I do not want the sugar levels elevated longer unless that is normal just to target correct blood sugar levels at the next meal. What would be acceptable standards according to the American Diabetes Association?Thank you.
Be sure to see the DR. and show a record of your blood sugar levels for at least a week. I test before meals, 1 hour after a meal and 3 hours after a meal right now just to see how long it takes my blood sugar to get back to 100 - 110. I am working hard to control it after the meal. I spike over 180 1 hour after a meal but then when I check it about 3 hours after the meal it has returned to a pretty good level. To answer your question, my blood sugar right now is 168 and nausea is present. Nausea and excessive thirst are big signs that the sugar is up. Nausea can be caused by many things. I do get it more often than not when my blood sugar is up. Confirm with your Dr. Ask how many days or weeks that he or she wants you to log your sugars and what times of the day. I am type one insulin dependent. Good luck with it.