A1C 6.0?!! LCHF since last August
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The machines are usually affordable regardless of brand, its the strips and lancets that get you in my experience.1
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Going back to your original post, I have to make one comment regarding how you said your BG was always fine during physicals.
Since I had never done any research, I always just listened to what my doc said regarding test results at physicals. As far back as 2007, my fasting BG was around 110 at my physical. My doc only said that it was a little higher than he would like, but not pre-diabetic. Two subsequent doctors said the same thing with my BG in that range. None of the 3 did an A1c test.
Knowing what I know now, I probably was pre-diabetic at that point. It was just undiagnosed because doctors are not using as strict of guidelines as they should and insurance may not want to pay for an extra test unless it is absolutely, positively necessary.3 -
Thanks for the input, everyone. I will buy that meter after all.0
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You should test once a day at different times for a week or so to get a good measure.
I work for an endocrinologist and this is the protocol we follow. But sounds like machine error is more likely.
The endocrinologist's rationale for this testing routine completely eludes me.
If you don't test before and after meals on the same day, how will you ever know how meals affect you? It doesn't sound like a sensible way to gather information.
(Worse, it seems to presume that patients are too squeamish or just unmotivated to figure things out on their own.)
??5 -
My doctor - a family practice guy - wanted me to check either at rising or before bed on alternating days when I first started. Then when I got my A1C under 7, he told me to check twice a week.
I am wondering what kind of information those numbers are going to give me? It lets you know if your fasting is in the the 200's I guess, but you have no idea how you are really doing or reacting to foods with just a few checks.
I started checking 5 or more times a day just to see what was working and what was not. It has helped me a lot. These readings got me to lower carbs and have provided some affirmation when I have needed to know the effort was paying off.5 -
You should test once a day at different times for a week or so to get a good measure.
I work for an endocrinologist and this is the protocol we follow. But sounds like machine error is more likely.
The endocrinologist's rationale for this testing routine completely eludes me.
If you don't test before and after meals on the same day, how will you ever know how meals affect you? It doesn't sound like a sensible way to gather information.
(Worse, it seems to presume that patients are too squeamish or just unmotivated to figure things out on their own.)
??
This is all new to me, but since I was also curious about this I did some googling and found an explanation offered here: healthline.com/health/type-2-diabetes/random-glucose-testing#overview1.
In adults without diabetes, glucose levels are managed through the actions of insulin and the body’s use of sugar for energy. If they received random glucose tests throughout the day, their glucose levels would remain relatively stable. This would be true even if they:
varied their diet
experienced stress
ate at different times of the day
In people with diabetes and prediabetes, glucose levels can vary widely over the course of the day. This is particularly true if the disease is not well-managed. In these people, random test results will vary widely. Tests may also be consistently high.
A random test is one performed outside your normal testing schedule. Random testing is an important part of diabetes management. If random glucose levels are acceptable, your strategy is probably working. Wide swings in your levels suggest you need to change your management plan.0 -
TXbluebonnet2017 wrote: »You should test once a day at different times for a week or so to get a good measure.
I work for an endocrinologist and this is the protocol we follow. But sounds like machine error is more likely.
The endocrinologist's rationale for this testing routine completely eludes me.
If you don't test before and after meals on the same day, how will you ever know how meals affect you? It doesn't sound like a sensible way to gather information.
(Worse, it seems to presume that patients are too squeamish or just unmotivated to figure things out on their own.)
??
This is all new to me, but since I was also curious about this I did some googling and found an explanation offered here: healthline.com/health/type-2-diabetes/random-glucose-testing#overview1.
In adults without diabetes, glucose levels are managed through the actions of insulin and the body’s use of sugar for energy. If they received random glucose tests throughout the day, their glucose levels would remain relatively stable. This would be true even if they:
varied their diet
experienced stress
ate at different times of the day
In people with diabetes and prediabetes, glucose levels can vary widely over the course of the day. This is particularly true if the disease is not well-managed. In these people, random test results will vary widely. Tests may also be consistently high.
A random test is one performed outside your normal testing schedule. Random testing is an important part of diabetes management. If random glucose levels are acceptable, your strategy is probably working. Wide swings in your levels suggest you need to change your management plan.
Hmm... I don't see what random testing gives you over frequent, systematic daily testing. ??4 -
I think their point is that in a non-diabetic person the levels should remain relatively stable regardless of what/when they've eaten, or what stresses their body is under because that means their insulin is functioning normally. No?0
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I would wait until the re-test from the corrected machine is available. Not that testing your BG isn't a good idea to know where you are but it does sound as if everything else is in line and the A1C result is, admitted, wrong. As someone said it is the strips and lancets that cost and if you are fine and it was a machine error, it is perhaps an expense that you don't need. Just my 2 cents.2
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TXbluebonnet2017 wrote: »I think their point is that in a non-diabetic person the levels should remain relatively stable regardless of what/when they've eaten, or what stresses their body is under because that means their insulin is functioning normally. No?
Aha, gotcha.
Yes, that's pretty close! In a non-diabetic, glucagon and insulin (both secreted in the pancreas) actually work in tandem to maintain BG within a narrow range.1 -
TXbluebonnet2017 wrote: »I think their point is that in a non-diabetic person the levels should remain relatively stable regardless of what/when they've eaten, or what stresses their body is under because that means their insulin is functioning normally. No?
This is a "yes, but" scenario for me. Yes, that is true, but I think the bigger driver for doctors giving this advice is they assume patients are unable or unwilling to do what is needed to take control of their own health.
Unfortunately, as I look around at how our society has changed over the last several decades, this is true of a larger and larger segment of the population. The more we move to the instant gratification mindset, the more we just want to say "give me a magic pill to solve the problem."
Look at every diet book out there that claims some silver bullet that is easy and the weight just falls off. As Jason Sieb explains pretty well, most elimination diet changes will work for a few weeks because of how it shocks your system. If it works for 6 weeks, that is enough time for the person to think it is successful and tell their friends who then buy the book, join the group, whatever. Then when it stops working, they think they failed and not the diet that said to just eat grapefruit 3 meals a day.
Since testing systematically over several days takes effort, and some pain (although I don't really think it hurts), doctors just assume patients won't do it, so they set the bar really low by giving this advice. Call me an optimist, but I actually believe when presented correctly, people will live up to or down to expectations. If doctors spent the time needed with their patients and set the expectations correctly, most people actually do care enough about their health to do the right things.3 -
cstehansen wrote: »...This is a "yes, but" scenario for me. Yes, that is true, but I think the bigger driver for doctors giving this advice is they assume patients are unable or unwilling to do what is needed to take control of their own health.
Unfortunately, as I look around at how our society has changed over the last several decades, this is true of a larger and larger segment of the population. The more we move to the instant gratification mindset, the more we just want to say "give me a magic pill to solve the problem."
I have been taught that in China, it used to be the practice (although I don't know if it's the same way in modern times, or even today) that Doctors were (or are?) paid only while the patients on their list were in good health. Doctors stopped receiving funds for a specific patient, if that patient had medical issues. So it was (is) in the Doctor's and the patient's best interests to make sure the patient 's heath was maintained.
You're absolutely right though, @cstehansen; People get sick, fail to address their own problems, do any research, investigate and help, but are more inclined to go to a Doctor and say "I'm not well. I have neglected my health, well-being, diet and general lifestyle. I'm now sick. What are you going to do about it?"
Sadly, this is why Weightwatchers and Slimming World commit people to subscriptions, and require weigh-ins... because essentially, their advice eventually means that if people drop out or leave the regimen aside, the weight goes back on....Look at every diet book out there that claims some silver bullet that is easy and the weight just falls off. As Jason Sieb explains pretty well, most elimination diet changes will work for a few weeks because of how it shocks your system. If it works for 6 weeks, that is enough time for the person to think it is successful and tell their friends who then buy the book, join the group, whatever. Then when it stops working, they think they failed and not the diet that said to just eat grapefruit 3 meals a day.Since testing systematically over several days takes effort, and some pain (although I don't really think it hurts), doctors just assume patients won't do it, so they set the bar really low by giving this advice. Call me an optimist, but I actually believe when presented correctly, people will live up to or down to expectations. If doctors spent the time needed with their patients and set the expectations correctly, most people actually do care enough about their health to do the right things.
Actually, it does hurt, a bit. My H was given a reader with sterile disposable pricking needles, and after a few days he had a psychological reluctance to keep jabbing himself on his fingertips and draw blood.
It actually goes against subconscious survival instincts, to self-harm. And when the needle penetrates the flesh, it does leave an almost-invisible wound, which began to hurt him when he happened to use that fingertip to press anything... the finger was slightly sore.
So yes, drawing blood on a regular basis can be distinctly uncomfortable, and can try peoples' willpower.... it's frankly distasteful and alien to make your fingers bleed on purpose....
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Finger pricks vs. leeches? Hmm...
I often test 10x daily, and though I don't have a high pain threshold, I really don't have any issues.
Since I have NO ability to guess my BG on the basis of how I'm feeling, I'm far less comfortable not knowing. Fortunately, I have few surprises any more, but still...1 -
My minimum is 4x a day. Normal day is 6-8. It is not really unusual to have 10. I think after about month 4, you don't feel it as much. Although, every now and then I think hit right on a nerve ending and it definitely hurts. As I think about it, that first month my fingers were sore much of the time.1
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cstehansen wrote: »TXbluebonnet2017 wrote: »I think their point is that in a non-diabetic person the levels should remain relatively stable regardless of what/when they've eaten, or what stresses their body is under because that means their insulin is functioning normally. No?
This is a "yes, but" scenario for me. Yes, that is true, but I think the bigger driver for doctors giving this advice is they assume patients are unable or unwilling to do what is needed to take control of their own health.
Unfortunately, as I look around at how our society has changed over the last several decades, this is true of a larger and larger segment of the population. The more we move to the instant gratification mindset, the more we just want to say "give me a magic pill to solve the problem."
Look at every diet book out there that claims some silver bullet that is easy and the weight just falls off. As Jason Sieb explains pretty well, most elimination diet changes will work for a few weeks because of how it shocks your system. If it works for 6 weeks, that is enough time for the person to think it is successful and tell their friends who then buy the book, join the group, whatever. Then when it stops working, they think they failed and not the diet that said to just eat grapefruit 3 meals a day.
Since testing systematically over several days takes effort, and some pain (although I don't really think it hurts), doctors just assume patients won't do it, so they set the bar really low by giving this advice. Call me an optimist, but I actually believe when presented correctly, people will live up to or down to expectations. If doctors spent the time needed with their patients and set the expectations correctly, most people actually do care enough about their health to do the right things.
On the flip side, healthy ways of life with or without carbs are seen as difficult and unattractive because of the way the healthcare community tries to sell them. Low carb or Paleo-style diets are call "restrictive" and "unsustainable" and "expensive." Even just the lower calorie diets are sold this way by doctors and nutritionists, who are usually giving the textbook explanations but obviously have never followed their own advice. When I went to the diabetes support group in my area I asked the leader for some ideas on how to implement better nutrition. I made the point that everyone at the table knew they needed to eat healthier foods it was the how they were lacking. I received a few platitudes and a mental shrug from the leader. She wasn't interested in the how, or maybe she just didn't know what to say. Likewise, the nutritionist associated with my insurance spent a good deal of time talking about a dinner she had at a local Italian restaurant. For me, that's not nearly as useful as a recipe showing how to make a good low carb Italian meal at home, something that is actually a lot easier and tastier than it sounds.
If the HC community at large would instead show tasty pieces of meat alongside fresh veggies and then suggest the places in the area where someone could buy these for the least amount of money, people would listen. If people know they aren't going to suddenly be eating bland chicken and raw celery for life, they'll be more apt to listen. I live in an odd area. We have quite a few wealthy doctors but its in a state that is overall poor and unhealthy. What happens where I live is you have a doctor who has been in the states less than 10 years, living in a smallish community with lots of stores and recreational options, preaching to a person who lives 4 hours away in an impoverished community with one store that is probably expensive. There is a definite disconnect because both the doctor and the patient are coming from different perspectives. I think people do want to be more involved but they often lack the resources to do so and when they reach out the experts they end up even more confused.2 -
@LowCarb4Me2016 - spot on!
It would be nice if kids graduating from high school had any idea what essential amino acids are, what insulin is, etc. Or maybe just the difference between protein and fat...
We are failing pretty miserably across the board in health education.2 -
@LowCarb4Me2016 - spot on!
It would be nice if kids graduating from high school had any idea what essential amino acids are, what insulin is, etc. Or maybe just the difference between protein and fat...
We are failing pretty miserably across the board in health education.
I agree. In my state I'd be happy if graduating seniors could name more veggies than potatoes and corn. My state has a history of super high calorie, very unhealthy foods that have become "native dishes" but they were created during a time when meals were fewer and further between and just doing the laundry was an aerobic activity. It would be nice to show people a way of eating that didn't make them feel deprived but enthusiastic about making changes.
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@LowCarb4Me2016 I will be glad when these, and more like them, get opened as I think they will be quite successful:
http://www.primalkitchenrestaurants.com/
They are still in the franchising stage, but I think with the Paleo, Primal and Low Carb communities that have grown over the last few years, these coming restaurants should be successful. I just hope these initial locations are in places where they will have huge success because any time anything is successful, it breeds imitators. This is something that should be imitated.
There are a few practical things our schools don't teach. Obviously, nutrition is one. However, based on the government's idea of healthy, I kind hope they don't start teaching it until they actually start basing the information on science.2 -
I don't think the guidelines spontaneously emerged from the head of Zeus in the halls of Congress....
Maybe when the natural allies of healthy living outnumber/outspend the friends of disease, we'll see some policy movement. The onerous public burden of treating chronic diseases has sure not budged us much.0 -
Update: Before I bought the monitor RalfLott recommended, I received an email stating the A1C machine was so innacurately high the rest of the scheduled A1C tests were cancelled. I'm no longer concerned and will continue doing what I've been doing.2
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AshStout83 wrote: »Update: Before I bought the monitor RalfLott recommended, I received an email stating the A1C machine was so innacurately high the rest of the scheduled A1C tests were cancelled. I'm no longer concerned and will continue doing what I've been doing.
Less information is not necessarily better. Just sayin'....
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True. My wife's A1C result was almost diabetic, so we believe she was definitely pre-diabetic. We bought the monitor you recommended and she's been using it. Her fasting number is higher than it is after two hours after she eats. I've thought about using it. Perhaps I will, just for you. 0
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I've had a cup of coffee with HWC this morning. I just took my BG and it was 91. I'll test one and two hours after I eat a meal.0
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Okay, Ralf. I ate 3 pieces of fathead pizza with pepperoni and my 1 hour was 84 and my 2 hour was 78. What think you? Both numbers were less than my fasting number of 91.0
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AshStout83 wrote: »Okay, Ralf. I ate 3 pieces of fathead pizza with pepperoni and my 1 hour was 84 and my 2 hour was 78. What think you? Both numbers were less than my fasting number of 91.
Still interested in buying your numbers!
What's in a fathead pizza?1 -
AshStout83 wrote: »Okay, Ralf. I ate 3 pieces of fathead pizza with pepperoni and my 1 hour was 84 and my 2 hour was 78. What think you? Both numbers were less than my fasting number of 91.
Can I buy all three of those numbers?1 -
Lol. Sure, my numbers are $25 each.
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AshStout83 wrote: »Lol. Sure, my numbers are $25 each.
I wish it was that easy to lower my average by that much.1 -
Fathead pizza dough is low-carb awesomeness. It's 1.5 cups of shredded mozzarella cheese, 2 tbsp. of cream cheese, 1 egg and 3/4 cup almond flour. You can add any seasoning you like. You melt the cheese and cream cheese in the microwave, add the egg and almond flour, stir, pour onto a baking sheet covered in parchment paper, cover with more parchment paper, roll out with rolling pin or hands, remove top sheet of paper, bake at 425 for 6-8 minutes, poke any bubbles with a fork, add toppings, bake for another 6-8 minutes. It's delicious and very much like "real" thin crust pizza.3
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