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Not quite a newbie....

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Docb

Docb

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Relationship to Diabetes
Type 2
I'm a 73 year old youthful bloke who was first assigned the soubriquet Type 2 diabetic 10 years or so ago. Under control with excercise and metoformin for nine and a half years (HBA1C - 45-50) but things were obviously going a bit wonk towards the end of last year and my annual check in December showed a HBA1C of 82 suggesting that the wonkiness was due to my diabetes going out of control. Spot check gave BG of 18. GP surgery kicked into action - change med, given a meter to do some checking myself. When I found BG could hit 20+ then more action - change meds, more bloods and arranged a pancreas scan.

Currently on 40 mg Gliclazide and keeping good records so that between me and the medics we can figure out what is going on. Gliclazide seems to have killed the peaks but BG never below 12.

Thats me!
 
Hi Docb - do you curb the carbs generally? What exercise do you get up to?
 
Yes to your first question. Starting to think about GI and maybe adustingtype of carb intake. Not as much exercise as I used to but I still get about a bit walking and gardening and the like. The thing I think needs exdplaining for me is the rate of deterioration, from OK to oh dear in under six months seems a bit rapid. Is that a common experience for T2's?
 
Can't speak for T2s generally but I would say, it's a feature of ageing!

My (now, late) mother in law told me 18 years ago that 'Old age don't come on its own you know!'

I'm still firmly of the opinion that bits of us just gradually wear out same as shoes washing machines etc.
 
Yes you are right, but its in my DNA to try and work out which bit any why its wearing out!
 
I tried accepting the concept of GI - I lasted two days, and then concluded that I digest and absorb the carbs whatever the supposed GI - only four experiments and sixteen blood tests, but low GI - whoosh - high GI - whoosh - to within a few decimal points.
Then it took days of low carb foods to get back to where I had been, so I promised myself no more messing about, low carb from then on.
Some HCPs seem to be perpetual optimists, believing that somehow the inability to deal with carbs will evaporate, but for me - I am doing what I see gives me the best results, normal ones.
 
Interesting, Drummer. All adds to the basic truth that nothing is a simple as some would have you believe.
 
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I’m with @Drummer, I’ve tried making sense of it, but one day I can eat something and not be affected, the next day it will send my BG bonkers. It’s all far too illogical for my brain to cope with.
 
Madeline said:
I’m with @Drummer, I’ve tried making sense of it, but one day I can eat something and not be affected, the next day it will send my BG bonkers. It’s all far too illogical for my brain to cope with.
Click to expand...
Just to be clear - I have never been 'not affected' by any high carb foods - they can be low GI, high GI - what some people can eat or what some can tolerate in low quantities - anything over 10 percent carbs is off limits for me as it causes not just a spike, but elevated levels for some time.
 
Me too, the sole exception to this seems to be the ice cream. I can only think it’s the high fat content thats causing it to be absorbed so slowly as to not affect me. Anything grain or starch like a potato and my BG goes wheeeeee, and I spend the rest of the day peeing and drinking and feeling hell.
 
I was thinking of the rye or Burgen bread. Sometimes it’ll put me up 4mmols, other times it will send me from a 4 or 5 well into double figures. If I’m lowish, I’ll gamble, if not no chance.
 
I make real ice cream - my grandmother used to make it for sale and it was recommended for sickly children by the local doctor. Cream from a herd of prize winning Jersey herd on a local farm and eggs from the hens in the back yard - the only difference is the electric mixer rather than a freezing mixture of ice and salt and a lot of effort.
 
Me too! My darling mother in law gave me a proper Gaggia Gelataria. It’s hugely bulky and heavy, takes up far too much cupboard space, but it makes the most incredible ice cream with minimal (custard) effort from me. Must dig it out and get it going.
 
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