• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Levels going crackers again. :(

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
P

pav

Well-Known Member
Relationship to Diabetes
Type 2
Just over a week to go to new docs diabetic review (blood sucking on Monday)

Levels are playing up again.

Waking level 5.1 🙂

After lunch 9.2 a bit high

Before tea 7.5 higher than it should be (test was done a little early which could be a reason why).

After tea ( 1 hour) (ended up having a late tea) already climbing through the roof 10.3

2 1/2 hours after tea feet tingling checked 15.8 😱

1/2 hour later (11:00 pm) tingling staring to reside a tiny bit reading 12.9 still 😱

feeling a tad hypo at 1:40 am mild hypo of 3.6 now swinging the other way. feel asleep for just over an hour level then 5.6 🙂.

My crazy levels going berserk yet again. Did have 1 pint of larger all evening as was not driving and getting pee'd off with some pubs giving full fat coke instead of diet (though this pub have got the message to give me diet coke, after retuning full fat rubbish).
 
Ack! Sorry to hear you are having such a roller-coaster pav :( It just doesn't look as though the gliclizide can be relied upon to keep your levels anywhere near stable and in range. Might be worth asking for insulin, or perhaps some other injectable, like Byetta/Victoza/Bydureon?
 
Alan, its the question I will be asking on the review in a weeks time. Though got sick of asking at my old docs as all they were concerned with was the hba1c 😡.

I have guessed that the gliclazide was not working after a couple of months of being on it :(. Will be asking to try Victoza, as from my side of the fence I think it will be the best. Or as you say switch over to insulin though in one way don't fancy the hassle of DVLA. The good old DVLA have already restricted or revoked my licence several times, and each time I get it back I loose entitlement to drive some classes of vehicles.
 
As a matter of interest what did you eat for your evening meal Pav?
 
It was my weekly treat of chips and fish cake from the chippy. When eating normal / baked spuds they don't so far cause a problem, but will recheck readings again now to double check when I have spuds.

I can eat the same meal/s food day in day out one day will be fighting hypos the next fighting highs or a combination of both during the day.

One thing I do need to is re-look at the carb intake as seeing the health trainer has got the meal planning better, but is to carby at the moment.

Tried proper porridge for a few days (not the instant stuff) and got the same results every time with BS climbing through the roof. Even tried cereals again def no good through the roof again.

Having meats like turkey, ham, chicken, or poached egg on whole meal bread tend to be the most stable foods for me (not always though). If I have Bacon or sausage with eggs on whole meal bread, I have to be careful as will go hypo fairly quickly. If I have bacon eggs and sausage on their own its hypo city.
 
2 fish cakes alone would be about 20 carbs and even a small portion of chips as in a child size portion would prob be over 60 carbs. So bare minimum would be 80 carbs for that meal.
Bread! have you tried burgen bread? That was always the best slow release bread that I used before having to go gluten free.
 
I only have one fish cake to keep the carbs lower 2 is too many for me to eat as well. I have tried various variations of the burgen bread some I was not keen on, and with the others I get similar readings to the wholemeal bread I eat know.

Some wholemeal breads are like white bread no good with rapid spikes, even tried the 50 / 50 bread which is just as bad as normal white bread. I tend to stick to Roberts wholemeal bread which is 14.1 carbs a slice, which for me is the most stable.

Gave up trying granary breads as well, the ones I have tried also send my BS sky high.
 
Hi Pav I have the same problems, potatoes, bread, porridge and cereals all send my sugar crazy, I have turned to more or less a protein diet, it's the only way I can keep levels down..
 
Pete what foods do you eat on your protein diet. One problem I have if its dairy based foods like cheese et I don't eat / drink as don't like them, can manage semi skimmed milk / evaporated milk.
 
Hello Pav, I have struggled with my levels for the last ten years, but since end of November start of December I have tried to change things round but it is still a learning curve, yesterday morning was one fried egg and low sugar baked beans and two rashers bacon ( no bread ) dinner tuna salad ( think it was Princess in a tin at work ) got home then roast chicken and loads of veg, snacked on two apples and one pear, I don't drink warm drinks through choice so it's water all day and slimline tonic and slice of lemon and lime, in the week I like stews, casseroles, so it's all things like that, I struggle because not a salad lover that tuna is ok because it's only sweet corn and little bits of potato in some sort of mayonnaise, I do have my treat days which are Saturday evening which is home cooked fish with only a few chips and Sunday I have just a few potatoes on my Sunday lunch, snacking is apples or pears or low fat and sugar yoghurts or few nuts in the evening. Since I started sugar levels have come down and lost I think 6 or 7 pounds in weight, but a lot of my problems have been my own doing eating c**p all day at work then pigging out at night, but hope those days are behind me... As I say still got loads to learn ..
 
Pav, just a suggestion for you. Have you tried having a set amount of carbs per meal IE 50 breakfast 60 lunch 65 evening meal and sticking to that amount each day? This way you can see if your medication is working and you also know where you stand.

The above carb numbers are just numbers pulled out of a hat and in no way are a suggestion that is the amount you eat 🙂
 
Pumper_Sue said:
Pav, just a suggestion for you. Have you tried having a set amount of carbs per meal IE 50 breakfast 60 lunch 65 evening meal and sticking to that amount each day? This way you can see if your medication is working and you also know where you stand.

The above carb numbers are just numbers pulled out of a hat and in no way are a suggestion that is the amount you eat 🙂
Click to expand...


Sue raided the cupboards this morning, to double check carb intake (which is still to high) its pretty much the same for the meals with a small variation, lunch taking dreaded sausages into account which could add a max of 10 carbs to a meal (depending on what get substitutes for what).

Breakfast 42.3g, Lunch max on the odd rare occasion 64.8 (will need to re-look at that meal(tinned meat causing the problem & just added up the total carbs in the tin), normally its around 30 to 44g, tea is also around 44g. Then to add is the snacks like the fruit or treats when going hypo. drinks are tea with semi skinned milk, squash / pop no added sugar / diet drinks.



Pete went through your list, and highlighted what I don't eat as don't like it. Fish not that keen on, some times have tuna chunks in spring water or brine (well drained) on rarer occasions pilchards in tomato sauce, with the sauce drained / scrapped off as don't like tomato sauce.

Normally when I have stews use tinned stuff having just read the carb content will have to go back to making my own. Which is very lean meat, any fat cut off, add in onions and carrots. Basic stew but nice.

Pete H said:
Hello Pav, I have struggled with my levels for the last ten years, but since end of November start of December I have tried to change things round but it is still a learning curve, yesterday morning was one fried egg and low sugar baked beans and two rashers bacon ( no bread ) dinner tuna salad ( think it was Princess in a tin at work ) got home then roast chicken and loads of veg, snacked on two apples and one pear, I don't drink warm drinks through choice so it's water all day and slimline tonic and slice of lemon and lime, in the week I like stews, casseroles, so it's all things like that, I struggle because not a salad lover that tuna is ok because it's only sweet corn and little bits of potato in some sort of mayonnaise, I do have my treat days which are Saturday evening which is home cooked fish with only a few chips and Sunday I have just a few potatoes on my Sunday lunch, snacking is apples or pears or low fat and sugar yoghurts or few nuts in the evening. Since I started sugar levels have come down and lost I think 6 or 7 pounds in weight, but a lot of my problems have been my own doing eating c**p all day at work then pigging out at night, but hope those days are behind me... As I say still got loads to learn ..
Click to expand...
 
Pav, have a look at some different sausages. I buy the Black farmers or his daughters sausages and they are gluten free and no carbs.
Personally I found an overload of protein always causes my blood sugars to rise which then obviously requires a lot more insulin. I'm type 1 though, so no idea if protein and fats cause the same problem with type 2's or anyone else.
 
Pav I am lucky in one respect because I have everything made from fresh and make my own we're I can as in sausage , cure my own , and only fresh lean meat, ( that's my trade ) I have started eating some fruit but not a big lover of it, as I say got loads to learn . 🙂
 
Getting reliable wholemeal bread is hard. Waitrose wholemeal for example contains only 6% wholemeal flour, 51% white flour and 43% other stuff. They add some grains and seeds to white flour and add molasses to get a quick rise and some flavour and call it wholesome bread full of natural goodness. Crude oil is natural, and organic, but I wouldn't spread it on a cream cracker.

Whole grain rye, harder more brick like breads is the least spiky, followed by proper wholegrain spelt. They are not your usual springy type loaves though.

There is a type of sausage sold at Lidl called a N?rnberger. They are small, more chipolata type and tase similar to a good cumberland, but they are meat products. They don't add flour or oatmeal. I don't think german law allows that. I found them safe.
 
Might end up ditching the sausage only bought them to add a change to normal meals. Though there is a Lidl near me, next shopping trip could be looking to try them out.

Now just not to get any more tinned stews and find alternatives like making my own.
 
I get lovely low fat pure meat sausages from my butcher. There's no rusk, and when I cook them there's no fat oozing out. Not much dearer than the supermarket c**p. Yum!
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top