A question

[Hanmillmum]

Something I have been wondering about if anyone can help?

If you are running a bit on the high side and had something high fat - high protein (cheese basically) to eat, that you wouldn't bolus for, would it maintain the higher reading ? Not talking about a high that would require a correction but more of a post meal spike.

Am I making any sense ?

 

[Northerner]

Interesting question 🙂 I suppose a lot would depend on where you were in your insulin cycle i.e. how much circulating insulin you have. I wouldn't have thought that a protein snack would have an impact, and if, for example, you had 2 hours active insulin your levels would be likely to fall.

 

[Hanmillmum]

Thanks, makes sense. What got me thinking along those lines is the way fatty meals - fish 'n' chips, pizzas etc can prolong a higher BG after the insulin has peaked.

 

[Northerner]

Thanks, makes sense. What got me thinking along those lines is the way fatty meals - fish 'n' chips, pizzas etc can prolong a higher BG after the insulin has peaked.

In those circumstances there is carbohydrate present in the meal which is slowed in its conversion to glucose by the presence of the fat and/or protein, so the delay can often outlast the insulin causing levels to go high later on.

 

[everydayupsanddowns]

If memory serves approx 50% of weight of protein is converted to glucose over 3-5 hours, and 10% of weight of fat over 6-10 hours. Makes it tricky, but not impossible to allow for these with Rapid analogues. But snack sized amounts are unlikely to be much more than 5g carbs?

 

[Vicsetter]

I would expect (and you would have to experiment) that eating fats when you are peaking (ie your carbs have been absorbed) would not have the desired effect. When you eat carbs with fat (ie bread and butter, chips etc) the fat binds to the carbs and delays the absorption of the carb (if you have made a white sauce then you know the principle, melt butter and flour to form a rue which will then thicken the milk. If you put the flour into the milk and then add the butter the joining of the fat and the flour doesn't happen and you get lumps fo flour.