Re: good to eat? Re: carb intake and a1c

[Guest guest]

now this is real sad. I just love beans of any kind. how ever, I do realize

that beans are bad for me and I have gave them up, for the most part. now

and then I have to have a bowl and my sugar goes up and I feel bad for a

while. this diabetes takes all the fun out of eating.

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects.

An

> > > unanswered question is if the effects of glycation are cumulative

even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here

with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain

high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Hi jerry My name is , and I have been type two since 99 when I

first found out I was pregnant. well I am blind well almost but that is

not what caused my impairment. I was born with glaucoma. I have

congential . and it is great to have you join our group. I hope you will

find what you are looking for? cause this group is very supportive. that

is what I like about it and the help I need I hope you will too.

Best regards,

Bonnecarre

carb intake and a1c

> > >

> > >

> > > >

> > > > As seen in the research, the a1c and risk of complications must be

> > divided

> > > > into categories. For macro vascular, heart disease and related

> > disorders,

> > > > there is a linear risk which increases from within the normal a1c

> range

> > > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

> there

> > is

> > > > an apparent threshold around 7.5 or so where the risk levels take

an

> > > > exponential sharp turn up for the worst.

> > > >

> > > > The first category seems due to the same causes as others with

heart

> > > > disease while the second seems more related to glycation effects.

> An

> > > > unanswered question is if the effects of glycation are cumulative

> even

> > at

> > > > lower levels or must be sustained at the higher levels for some

time

> for

> > > > complications to occur.

> > > >

> > > > It is the latter question which bears most directly on post meal

> levels

> > > and

> > > > the long term risk of complications. This question came up here

> with

> > the

> > > > poster who noted many years of an otherwise good a1c but apparent

> > history

> > > > of large post meal swings which led to complications over time and

> > weren't

> > > > reflected in the a1c average. This is why identifying a possible

> > > threshold

> > > > effect for glycation is important. Short term glycation can be

> > reversed,

> > > > somewhere in the less then 24 hour range, but if bg levels remain

> high

> > > > and/or high peaks reoccur the glycation doesn't reverse.

> > > >

> > > > ic|xc

> > > >

> > > >

> > > >

> > > >

> > > >

[Guest guest]

Welcome aboard Jerry!

Are you partial blind, partial sight, partial diabetic or partial, as I am

to sweets?

<grin>

Just kidding!

It is good to see the list growing with new members. I guess they are right

about the incidence of diabetes having increased 40% in the past decade in

the U. S.. With growing membership it is a sign people are taking this

diabetes seriously and want to do something about it. That is good.

I am unfamiliar with Glucovance, and I would appreciate your telling me

about it.

In the past I was on Diabeta or generic called glyburide and it worked well,

but I had to take it in divided doses since a single dose caused me to have

lots of low blood glucose reactions. Way back then the professional doctors

and nurses told me when I had such a reaction just drink a soda pop,

orangejuice or apple juice and the problem would go away. Of course I did

and it did, but no one ever told me about the glucose spikes in my blood

stream by doing this recommended treatment.

Do you test yourself with the glucose monitor when you are having this low

sugar reaction?

Do you record the reading?

Do you take glucose tablets? Do you have some glucose tablets on hand?

If you do, what is your glucose reading later after having a low sugar

reaction, getting a glucose reading, then taking a glucose tablet and an

half hour later or so take another glucose monitor reading?

I ask these simple questions because I believe you want to manage and

control your diabetes, and I would be willing to bet you that you want to be

in charge of your life as well.

With today's routine medical practice I would also be willing to bet you

that none of your doctors or nurses asked you what I have asked or even

suggested you take my questions under consideration.

While we may sometimes joke around, I can assure you that I am deadly

serious, as I hope you are, about getting the upper hand on this monster

diabetes.

Did you know that approximately 80% of the items found in the grocerystore

are mostly carbohydrate items?

There are plenty of good choices in the remaining 20%. I love steaks, pork

chops, fish, chicken, turkey, cheeses of all kinds, nuts and lots of salad

fixings and vegetables, and I'll bet you to, too. How about pork rinds or

pork skins?

Watch out or you will catch up with me. Just earlier this year I was 63,

but now I am 64. This means I am still ahead of you

<ggrin>

You got my curiosity up. How can you tell when you need to take

Glucovancea? > ----- Original Message -----

[Guest guest]

It can take all the fun, but it can also be a challenge as to what you can

do to make it fun again-but healthy!

Re: good to eat? Re: carb intake and a1c

now this is real sad. I just love beans of any kind. how ever, I do realize

that beans are bad for me and I have gave them up, for the most part. now

and then I have to have a bowl and my sugar goes up and I feel bad for a

while. this diabetes takes all the fun out of eating.

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects.

An

> > > unanswered question is if the effects of glycation are cumulative

even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here

with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain

high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

I have only been taking glocovance for about the last two years. My bs

yesterday wafter getting up was 128 and this morning it was 131 when I got

up. If it is that low, I can't take the glocovance. I only take a half a

pill and I sometimes have low blood sugar. When I get to feeling anxious,

sweaty, extremly nearveous, I take my bs. Usually I can tell when I am

going into that area. I do have glocuse pills, but I don't like to take

them. I would rather have some candy, donuts, or something sweet. Isn't

that just like a diabetic. If I excercise, and watch what I eat, I don't

have much trouble with it. I do have the test about every three months and

so far, I haven't had a bad report. I, like other diabetics, love sweets

and love to eat. Since I retired in 1993 I have graudually gained weight.

I must get it down and try to maintain it. I am already learning a few

things about diabetes from this group. I will continue to partake.

Re: good to eat? Re: carb intake and a1c

> Welcome aboard Jerry!

> Are you partial blind, partial sight, partial diabetic or partial, as I am

> to sweets?

> <grin>

> Just kidding!

> It is good to see the list growing with new members. I guess they are

right

> about the incidence of diabetes having increased 40% in the past decade in

> the U. S.. With growing membership it is a sign people are taking this

> diabetes seriously and want to do something about it. That is good.

> I am unfamiliar with Glucovance, and I would appreciate your telling me

> about it.

> In the past I was on Diabeta or generic called glyburide and it worked

well,

> but I had to take it in divided doses since a single dose caused me to

have

> lots of low blood glucose reactions. Way back then the professional

doctors

> and nurses told me when I had such a reaction just drink a soda pop,

> orangejuice or apple juice and the problem would go away. Of course I did

> and it did, but no one ever told me about the glucose spikes in my blood

> stream by doing this recommended treatment.

> Do you test yourself with the glucose monitor when you are having this low

> sugar reaction?

> Do you record the reading?

> Do you take glucose tablets? Do you have some glucose tablets on hand?

> If you do, what is your glucose reading later after having a low sugar

> reaction, getting a glucose reading, then taking a glucose tablet and an

> half hour later or so take another glucose monitor reading?

> I ask these simple questions because I believe you want to manage and

> control your diabetes, and I would be willing to bet you that you want to

be

> in charge of your life as well.

> With today's routine medical practice I would also be willing to bet you

> that none of your doctors or nurses asked you what I have asked or even

> suggested you take my questions under consideration.

> While we may sometimes joke around, I can assure you that I am deadly

> serious, as I hope you are, about getting the upper hand on this monster

> diabetes.

> Did you know that approximately 80% of the items found in the grocerystore

> are mostly carbohydrate items?

> There are plenty of good choices in the remaining 20%. I love steaks,

pork

> chops, fish, chicken, turkey, cheeses of all kinds, nuts and lots of salad

> fixings and vegetables, and I'll bet you to, too. How about pork rinds or

> pork skins?

> Watch out or you will catch up with me. Just earlier this year I was 63,

> but now I am 64. This means I am still ahead of you

> <ggrin>

> You got my curiosity up. How can you tell when you need to take

> Glucovancea? > ----- Original Message -----

>

>

>

>

>

>

[Guest guest]

Hi ,

In this respect where do peppers fall? Both the red and green and for

that matter yellow, orange, purple? Love 'em! Rita

> baked beans are carb infested and not good for diabetics. Any starchy

vegetable is not good for you... peas, corn, carrots, black beans, pinto beans,

baked beans, etc. very very high carb infested foods that will spike your blood

sugar. Instead of eating starchy beans, eat water based beans such as green

beans or try broccoli or asparagus or spinach which are primarily water based

veggies that break down to water and roughage and do not break down to sugar in

your blood.

>

>

> Regards,

>

> carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc., there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects. An

> > > unanswered question is if the effects of glycation are cumulative even

> at

> > > lower levels or must be sustained at the higher levels for some time for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal levels

> > and

> > > the long term risk of complications. This question came up here with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

When you have a low glucose reaction, what is the glucose reading on your

glucose monitor?

My four gram glucose tablets are sweet. Since I am insulin resistant, one

glucose tablet raises my glucose level approximately25-30 points. I measure

this by checking my glucose level, then taking one glucose tablet and around

40 minutes or an hour later when I check the glucose level again with my

monitor the reading has gone up usually by 25-30 points. If the post or

after taking a glucose tablet reading is still low under 70, I take another

sweet glucose tablet. I do not have a low blood sugar reaction unless my

glucose level falls below 65 points.

Test your low sugar reactions and let us know how it goes for you, since we

are all different and diabetes works differently for different folks.

If you have a low sugar reaction and drink a glass of Coke or apple juice or

orange juice, it will cause your sugar level to spike. The same thing is

true for candy bars.

For instance if I have a low sugar reaction with the shakes and sweats and I

measure my glucose level at 60, then I counter this reaction by drinking a

Cocoacola, the regular kind with around 39 grams of sugar and carbs in it,

one hour later my glucose level is around 250.

Remember it is the high spikes in the glucose level that causes cell damage.

With glucose tablets you can more accurately predict and control the rise of

glucose in your blood stream and avoid spiking.

You can only tell for sure by measuring your glucose level with the monitor,

so pull out those strips, lancets and monitor and check it out for yourself

and let us as well as yourself know.

Re: good to eat? Re: carb intake and a1c

> I have only been taking glocovance for about the last two years. My bs

> yesterday wafter getting up was 128 and this morning it was 131 when I

got

> up. If it is that low, I can't take the glocovance. I only take a half a

> pill and I sometimes have low blood sugar. When I get to feeling anxious,

> sweaty, extremly nearveous, I take my bs. Usually I can tell when I am

> going into that area. I do have glocuse pills, but I don't like to take

> them. I would rather have some candy, donuts, or something sweet. Isn't

> that just like a diabetic.

[Guest guest]

The times that I have checked my bs when I was having low bs, it was around

56 or clost to it. I am sure that you are right about a candy bar or pop.

I don't usually check my bs after that because I can tell when I start to

feel better. I will start using the glucose pills when I have that

problem. But I sure do miss the candy and sweets. I appreciate the tips.

Re: good to eat? Re: carb intake and a1c

>

>

> > I have only been taking glocovance for about the last two years. My bs

> > yesterday wafter getting up was 128 and this morning it was 131 when I

> got

> > up. If it is that low, I can't take the glocovance. I only take a half

a

> > pill and I sometimes have low blood sugar. When I get to feeling

anxious,

> > sweaty, extremly nearveous, I take my bs. Usually I can tell when I am

> > going into that area. I do have glocuse pills, but I don't like to take

> > them. I would rather have some candy, donuts, or something sweet.

Isn't

> > that just like a diabetic.

>

>

>

>

>

[Guest guest]

Whether or not you use glucose tablets for a low sugar reaction, it is a

pretty good idea to find out for yourself just how much a four gram carb

glucose tablet affects your glucose level. You don't have to wait for a low

sugar reaction to get its measureable effect. Just test your glucose level,

take a glucose tablet and 40 minutes later check your glucose level again.

If you do this test three times and take the average of the effect of the

glucose tablet on your glucose level, then you have a good idea on how much

one glucose tablet will raise your glucose level.

Each person is different. Some will raise their glucose level by five or

ten points and others will raise their glucose level by 30 or 40 points.

Now it would do you well to know how much one of these tablets will raise

your sugar level.

Re: good to eat? Re: carb intake and a1c

> The times that I have checked my bs when I was having low bs, it was

around

> 56 or clost to it. I am sure that you are right about a candy bar or pop.

> I don't usually check my bs after that because I can tell when I start to

> feel better. I will start using the glucose pills when I have that

> problem. But I sure do miss the candy and sweets. I appreciate the

tips.

[Guest guest]

Hey there Jitter,

Yes just like me you would rather have candy than a glucose tablet. But the ones

I take when I need them are cherry flavor and actually taste quite good. But

just remember that the candy bar will always overshoot what sugar level you want

to be at. It'll get you up and running but the sugar will continue to spike for

another couple of hours with a candy bar, not so with a glucose pill.

Bill Powers

[Guest guest]

many thanks . as the song goes, " thanks for saving my life! "

Have''' a nice day.

and stay away from girls who serve French champagne!

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects.

An

> > > unanswered question is if the effects of glycation are cumulative

even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here

with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain

high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Hi terisa,

Please. do. tell me a little bit, well a lot. about diabetes and pregnancy.

i have a young friend, 25 years old who is diabetic and very, very pregnant.

point me please to any websites which can be a vehicle to take information

to her.

many thanks

.

Have''' a nice day.

and stay away from girls who serve French champagne!

carb intake and a1c

> > > >

> > > >

> > > > >

> > > > > As seen in the research, the a1c and risk of complications must

be

> > > divided

> > > > > into categories. For macro vascular, heart disease and related

> > > disorders,

> > > > > there is a linear risk which increases from within the normal

a1c

> > range

> > > > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

> > there

> > > is

> > > > > an apparent threshold around 7.5 or so where the risk levels

take

> an

> > > > > exponential sharp turn up for the worst.

> > > > >

> > > > > The first category seems due to the same causes as others with

> heart

> > > > > disease while the second seems more related to glycation

effects.

> > An

> > > > > unanswered question is if the effects of glycation are

cumulative

> > even

> > > at

> > > > > lower levels or must be sustained at the higher levels for some

> time

> > for

> > > > > complications to occur.

> > > > >

> > > > > It is the latter question which bears most directly on post meal

> > levels

> > > > and

> > > > > the long term risk of complications. This question came up here

> > with

> > > the

> > > > > poster who noted many years of an otherwise good a1c but

apparent

> > > history

> > > > > of large post meal swings which led to complications over time

and

> > > weren't

> > > > > reflected in the a1c average. This is why identifying a

possible

> > > > threshold

> > > > > effect for glycation is important. Short term glycation can be

> > > reversed,

> > > > > somewhere in the less then 24 hour range, but if bg levels

remain

> > high

> > > > > and/or high peaks reoccur the glycation doesn't reverse.

> > > > >

> > > > > ic|xc

> > > > >

> > > > >

> > > > >

> > > > >

> > > > >

[Guest guest]

yes but just recall Mark, there is more to life than eating. *smile*.

Regards,

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects.

An

> > > unanswered question is if the effects of glycation are cumulative

even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here

with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain

high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

green and red peppers are water based veggies so are fine. Same with hot

peppers.

Regards,

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc., there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects. An

> > > unanswered question is if the effects of glycation are cumulative even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

very true but do it not at a meal. I.E skip a meal. I.E for breakfast, test your

sugar, if it is 100, eat 1 glucose tablet, test your sugar 40 minutes later and

if it is 120, then you know 1 glucose tablet will raise your blood sugar about

20 points. Test this for 3 days to get the average like Harry is saying. You can

purchase glucose tablets for about 5 bucks, bottle of 50, at wallmart. BTW the

average 4 gram glucose tablet raises your bgs 15 to 20 points. This is true for

nearly all diabetics regardless of type 1or type 2. Make certain to have someone

read the glucose tablet bottle makeing certain it is 4 gram ones and not 25 gram

ones. the 25 gram ones are made for super duper lows like 20 but no one should

ever get below 60 following our approach on list. The range folks on list here

run are 80 to 120 and run a1c levels of 5.0 to 5.5.

We know our stuff *smile*

Regards,

Re: good to eat? Re: carb intake and a1c

> The times that I have checked my bs when I was having low bs, it was

around

> 56 or clost to it. I am sure that you are right about a candy bar or pop.

> I don't usually check my bs after that because I can tell when I start to

> feel better. I will start using the glucose pills when I have that

> problem. But I sure do miss the candy and sweets. I appreciate the

tips.

------------------------------------------------------------------------------

[Guest guest]

speaking of glucose tablet flavors... I've had orange, grape, watermelon, fruit

punch. Best to me is fruit punch!! tastes like Hawaiian punch if anyone has ever

had that *smile*.

Regards,

Re: good to eat? Re: carb intake and a1c

Hey there Jitter,

Yes just like me you would rather have candy than a glucose tablet. But the

ones I take when I need them are cherry flavor and actually taste quite good.

But just remember that the candy bar will always overshoot what sugar level you

want to be at. It'll get you up and running but the sugar will continue to spike

for another couple of hours with a candy bar, not so with a glucose pill.

Bill Powers

[Guest guest]

explain to me, exactly what does a1c mean. thanks

Re: good to eat? Re: carb intake and a1c

>

>

> Hey there Jitter,

>

> Yes just like me you would rather have candy than a glucose tablet. But

the ones I take when I need them are cherry flavor and actually taste quite

good. But just remember that the candy bar will always overshoot what sugar

level you want to be at. It'll get you up and running but the sugar will

continue to spike for another couple of hours with a candy bar, not so with

a glucose pill.

>

> Bill Powers

>

>

[Guest guest]

I have beans once in a while. I seam to have the most trouble with pasta.

If I eat pasta, my bs will go up right away. So I try to stay away from it.

Jerry

carb intake and a1c

> > >

> > >

> > > >

> > > > As seen in the research, the a1c and risk of complications must

be

> > divided

> > > > into categories. For macro vascular, heart disease and related

> > disorders,

> > > > there is a linear risk which increases from within the normal

a1c

> range

> > > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

> there

> > is

> > > > an apparent threshold around 7.5 or so where the risk levels

take an

> > > > exponential sharp turn up for the worst.

> > > >

> > > > The first category seems due to the same causes as others with

heart

> > > > disease while the second seems more related to glycation

effects.

> An

> > > > unanswered question is if the effects of glycation are

cumulative

> even

> > at

> > > > lower levels or must be sustained at the higher levels for some

time

> for

> > > > complications to occur.

> > > >

> > > > It is the latter question which bears most directly on post meal

> levels

> > > and

> > > > the long term risk of complications. This question came up here

> with

> > the

> > > > poster who noted many years of an otherwise good a1c but

apparent

> > history

> > > > of large post meal swings which led to complications over time

and

> > weren't

> > > > reflected in the a1c average. This is why identifying a

possible

> > > threshold

> > > > effect for glycation is important. Short term glycation can be

> > reversed,

> > > > somewhere in the less then 24 hour range, but if bg levels

remain

> high

> > > > and/or high peaks reoccur the glycation doesn't reverse.

> > > >

> > > > ic|xc

> > > >

> > > >

> > > >

> > > >

> > > >

[Guest guest]

one time I went to the doctor a long time ago. I was about 125 pounds over

weight. he told me I was living to eat, instead of eating to live. I guess

he had a point. for many years, the doctors all tried to tell me, that if I

didn't loose weight and exercise more, I could be come a diabetic some day.

of course I didn't listen to them and I continued to eat what ever I wanted

and done very little exercise of any kind. I have worked with wood my entire

life and it can get heavy, but hard work of any kind, isn't the same thing

as exercise. I know this now. I also know now, eating what ever you feel

like eating, when ever you wish to eat it, isn't the way to live, nor is it

good for your health. so I am the only one to blame because I am now a

diabetic. I also have high blood presser to go with it. but again, this is

do to not listening to the doctors all those years. I just Pray that this

list can get some ones else attention on what not taking care of your self

at a young age can do to your health. if you guys can just convince one

person, that now is the time to take control of your health, then this list

has done it's job. God bless each and every one of you and keep the advice

coming. I for one am listening real hard.

carb intake and a1c

> > >

> > >

> > > >

> > > > As seen in the research, the a1c and risk of complications must

be

> > divided

> > > > into categories. For macro vascular, heart disease and related

> > disorders,

> > > > there is a linear risk which increases from within the normal

a1c

> range

> > > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

> there

> > is

> > > > an apparent threshold around 7.5 or so where the risk levels

take an

> > > > exponential sharp turn up for the worst.

> > > >

> > > > The first category seems due to the same causes as others with

heart

> > > > disease while the second seems more related to glycation

effects.

> An

> > > > unanswered question is if the effects of glycation are

cumulative

> even

> > at

> > > > lower levels or must be sustained at the higher levels for some

time

> for

> > > > complications to occur.

> > > >

> > > > It is the latter question which bears most directly on post meal

> levels

> > > and

> > > > the long term risk of complications. This question came up here

> with

> > the

> > > > poster who noted many years of an otherwise good a1c but

apparent

> > history

> > > > of large post meal swings which led to complications over time

and

> > weren't

> > > > reflected in the a1c average. This is why identifying a

possible

> > > threshold

> > > > effect for glycation is important. Short term glycation can be

> > reversed,

> > > > somewhere in the less then 24 hour range, but if bg levels

remain

> high

> > > > and/or high peaks reoccur the glycation doesn't reverse.

> > > >

> > > > ic|xc

> > > >

> > > >

> > > >

> > > >

> > > >

[Guest guest]

Jerry,

I have the same problem, I love pasta. My wife and I fix pasta about once every

other week and we've been using Prego but this time we're going to experiment

and use Ragu, one of the low-carb bottles, which also has much less sodium. I

want to see what effect this will have on my blood sugar. I always take a long

walk after eating pasta to fight the sugar spike and usually it works out well.

But I will be curioius to see if I notice any difference on this supposed lower

carb mixture. Maybe not much since the pasta is the killer and not the sauce,

but I'll give it one try anyway.

Bill Powers

[Guest guest]

Instead of pasta with spaghetti sauce on it try using boiled egg whites for

the pasta. Cut the boiled egg whites into strips to give it sort of a pasta

feel, then soak it good with Italian meat sauce, which is one of my

favorites.

The sauce alone has around 15-20 grams of carbs in it, but the egg whites

have 0 grams of carbs.

Re: good to eat? Re: carb intake and a1c

> Jerry,

>

> I have the same problem, I love pasta. My wife and I fix pasta about once

every other week and we've been using Prego but this time we're going to

experiment and use Ragu, one of the low-carb bottles, which also has much

less sodium. I want to see what effect this will have on my blood sugar. I

always take a long walk after eating pasta to fight the sugar spike and

usually it works out well. But I will be curioius to see if I notice any

difference on this supposed lower carb mixture. Maybe not much since the

pasta is the killer and not the sauce, but I'll give it one try anyway.

>

> Bill Powers

>

>

[Guest guest]

Harry,

That's a great idea. We will have to try that since that would certainly give a

lot lower carb intake.

Thanks,

Bill Powers