Well, I am a Type I Diabetic, and have been on insulin for 28 years (since I was 15.) Before surgery, my blood sugars were very erratic--my A1C's varied from 6.8 to 8 and I was on 155 units of insulin, on average, per day, via an insulin pump. I spent years battling not just highs (over 500,) but very low lows as well. I have been in insulin shot, had convulsions due to blood sugars as low as 9 and spent lots of time unconscious. The lows used to happen frequently when I was younger--and thin. I could walk down the street, feel fine, and just fall over. Pregnancies were full of lows and hospital stays.
Since my surgery, I am down to about 45 units per day through the pump. My A1C was 6.0, which is perfect for a Type I Diabetic. I still have a few lows and had some highs last week with the flu, but all that is expected with a Type I.
The only problem, not diabetic related, that I have had since the surgery is a very low pulse. Mine used to run high--over 120 at rest, and now it is as low as 35 while sitting, at times.
All in all, both my endocrinologist and my surgeon are thrilled with the results I am seeing. As the weight goes down, my insulin use will go down a little more. For lows, it doesn't take as much to raise the b.s. as it used to. The important thing is to always back up the carbs you use to raise it with protein. Proteins and fats level blood sugars off for a longer period of time.

That depends on the carbs. Simple carbs, white bread, white rice, potatoes, etc cause a quick rise and fall of blood sugar. The complex carbs keep your sugar more level longer. ..these would be whole grains, brown rice, sweet potatoes, etc. They are more fibrous and take longer to digest.

Well, I am a Type I Diabetic, and have been on insulin for 28 years (since I was 15.) Before surgery, my blood sugars were very erratic--my A1C's varied from 6.8 to 8 and I was on 155 units of insulin, on average, per day, via an insulin pump. I spent years battling not just highs (over 500,) but very low lows as well. I have been in insulin shot, had convulsions due to blood sugars as low as 9 and spent lots of time unconscious. The lows used to happen frequently when I was younger--and thin. I could walk down the street, feel fine, and just fall over. Pregnancies were full of lows and hospital stays.
Since my surgery, I am down to about 45 units per day through the pump. My A1C was 6.0, which is perfect for a Type I Diabetic. I still have a few lows and had some highs last week with the flu, but all that is expected with a Type I.
The only problem, not diabetic related, that I have had since the surgery is a very low pulse. Mine used to run high--over 120 at rest, and now it is as low as 35 while sitting, at times.
All in all, both my endocrinologist and my surgeon are thrilled with the results I am seeing. As the weight goes down, my insulin use will go down a little more. For lows, it doesn't take as much to raise the b.s. as it used to. The important thing is to always back up the carbs you use to raise it with protein. Proteins and fats level blood sugars off for a longer period of time.

I also use a pump and have gone from a poorly controlled diabetic using approx 200 units of insulin per day to using about 40-45 and being very well controlled. Best thing I have ever done for myself!