to krhudson - I've been away from the computer for several days, but wanted to answer your question as to how much a higher reading in the first two hours after a meal would affect your A1c. If one is attempting to be as near as possible to the non-diabetic's average, then a 225 in the first hours would raise that average. Just as in this number sequence, 4 2 5 6 9 3 35, just having a 35 added into the numbers raises the average considerably more than if the last number were only a 7. For me, having a high number also brings a following hypoglycemic period, and brings on my brain fog and fried brain episodes for days. Thank you for asking and giving me a chance to explain.View Thread
Louise's original post has blood glucose standards for DIABETIC people. Thos are intentionally kept a bit higher than the averages for non-diabetics since many diabetics are on medicines or insulin that will cause a dangerous low if you don't eat the correct amount of carbs to match the medication.
Metformin is supposed to be an exception to this condition snce it does not stimulate the pancreas to secrete more insulin, but just affects your body's ability to make use of the existing insulin and transport the sugar into your cells more easily.
For a person managing diabetes or prediabetes with diet and exercise alone, he/she could aim for lower after meal figures if desired. Eating smaller meals with less carb count more often may bring down the A1c more because there are less higher reading to figure into the average.
Even the high reading in the first hour or two after a meal count in the average and show up on your A1c. It just is a matter of how compulsive and careful you wish to be about your numbers and what your goal is.
Personally, if I go up over 165 even right after a meal, I get "fried brain" so I go the inconvenient route of excessive (for many) planning. It is a personal choice and I'm not recommending it for everybody. My goal is to get my numbers down to the point where my pancreas can hopefully begin healing itself by not being so overloaded with having to produce more insulin for a higher carb diet.View Thread
Any calories at all in excess of the amount that you will use up in the next four hours following a meal for energy or rebuilding and repair, go to FAT. It doesn't really matter what kind of calories they are, whether protein, carbohydrate, or fat. Even a non-diabetic person will put on pounds by eating too many good or bad foods, or too large portions of even the most desirable of food. If you can't burn it up, it is stored as fat.
The hormone insulin of any kind, your natural insulin or insulin by injection, is primarily a fat storage facilitator, along with its job of transportating sugar into the cells.
When a person is diabetic, the balance of insulin and carbs is more critical since carbohydrates affect the insulin response most, especially high glycemic carbs. Proteins affect the insulin response less, and fats not at all. Therefore, the insulin doesn't spike as much after eating proteins, and shouldn't change at all after eating fats --IF the total calories don't go over your required amount.
The average amount of calories needed for a woman of average height and weight with no special conditions and with average amount of exercise is only 500 total calories a meal. If a woman eats more than that, or is mostly sedentary, less is needed, and gets deposited in the body immediately as FAT.
The body chemistry needed to burn off that fat, is much more complicated than the process of not putting it into your mouth in the first place.View Thread