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Blood Sugar Over 200 After Eating

How To Lower Blood Glucose Levels

How To Lower Blood Glucose Levels

Blood sugar (glucose) is at the heart of diabetes management. Diabetes develops when your pancreas can no longer produce insulin in sufficient quantity, or your body becomes less sensitive to the insulin you produce. Without enough effective insulin, your blood sugar levels can get out of control. High blood glucose (hyperglycemia) is most common in type 2 diabetes. But any person with diabetes can have bouts of high blood sugar. Lowering your blood sugar is crucial to both short-term and long-term diabetes management. When left untreated, hyperglycemia can cause: eye damage cardiovascular disease kidney failure nerve damage (neuropathy) skin and gum infections joint problems diabetic coma Many people with diabetes can detect hyperglycemia. According to the Mayo Clinic, signs of high blood sugar start to develop when levels reach more than 200 mg/dL. Some common symptoms include: sudden, excessive fatigue severe headaches blurry vision increased urination abdominal pain nausea dry mouth confusion The goal is to prevent hyperglycemia before it starts. It can develop suddenly, but in many cases high blood sugar develops over the course of several days. Symptoms worsen the longer you experience elevated blood sugar. The key is knowing where your blood sugar levels stand. Regular blood glucose monitoring is essential, especially in type 2 diabetes. The American Heart Association (AHA) recommends a range of 70 to 130 mg/dL before meals, and blood glucose less than 180 mg/dL after eating. Dietary changes are among the first actions taken by diabetics. Not only does a healthy diet make you feel good, but you can also lower your blood sugar during the process. Carbohydrates are often a source of criticism because they affect glucose more than any other food group. But it’s im Continue reading >>

Blood Sugar Testing 101 For People With Type 2 Diabetes: Why, When & What To Do

Blood Sugar Testing 101 For People With Type 2 Diabetes: Why, When & What To Do

The Why I am a registered dietitian and certified diabetes educator, have run Diabetes Centers in hospitals, have a private practice in medical nutrition therapy specializing in metabolic syndrome, weight loss, and type 2 diabetes, and have written a NY Times Bestselling book on the same topics. January 10, 2012 was the world-wide release of my newest book, The Diabetes Miracle. I have had type 2 diabetes for 15 years. Guess what? If you asked me what my blood sugar is right now, I have no idea. Neither do you! Did you know that unless your blood sugar is over 200mg/dL, you most likely will have none of the traditional diabetes symptoms such as excessive thirst, urination, fatigue, hunger, or wounds that will not heal? If you’ve run blood sugar over 200mg/dL for a period of time, you probably won’t even have symptoms when your sugar exceeds that 200mg/dL point. If you have been prescribed medication for diabetes that is aimed at reducing your blood sugar and you begin to feel shaky, dizzy, nauseated, can’t speak clearly, can’t think, feel wiped out….you may assume that you are hypoglycemic. Are you? Without testing, you really have no idea…your once high readings may have returned to normal range…and your body may assume you are hypoglycemic when you are far from it! If you grab some juice or glucose tabs, you will push that normal sugar right back into the very high range. Or maybe those symptoms really are hypoglycemia and if you don’t treat it, you will lose consciousness, fall down the stairs, drop your child, run off the road. Your Hemoglobin A1C might be 6.3 and you think to yourself: “Wow, my blood sugar is now normal…why should I spend the money and take the time to test?” Do you realize that hemoglobin A1C is your average blood sugar 24 ho Continue reading >>

What Is The Normal Range For Blood Sugar Levels, And What Blood Sugar Level Constitutes A True Emergency?

What Is The Normal Range For Blood Sugar Levels, And What Blood Sugar Level Constitutes A True Emergency?

Question:What is the normal range for blood sugar levels, and what blood sugar level constitutes a true emergency? Answer:Now, in a normal individual we measure blood sugar under different circumstances. What we call fasting blood sugar or blood glucose levels is usually done six to eight hours after the last meal. So it's most commonly done before breakfast in the morning; and the normal range there is 70 to 100 milligrams per deciliter. Now when you eat a meal, blood sugar generally rises and in a normal individual it usually does not get above a 135 to 140 milligrams per deciliter. So there is a fairly narrow range of blood sugar throughout the entire day. Now in our diabetic patients we see both low blood sugar levels that we call hypoglycemia, or elevated blood sugars, hyperglycemia. Now, if the blood sugar drops below about 60 or 65 milligrams per deciliter, people will generally get symptoms, which are some shakiness, feeling of hunger, maybe a little racing of the heart and they will usually be trenchant or if they eat something, it goes away right away. But if blood sugar drops below 50 and can get down as low as 40 or 30 or even 20, then there is a progressive loss of mental function and eventually unconsciousness and seizures. And of course that is very dangerous and a medical emergency. On the other side, if blood sugar gets up above 180 to 200, then it exceeds the capacity of the kidneys to reabsorb the glucose and we begin to spill glucose into the urine. And if it gets way up high, up in the 400s or even 500s, it can be associated with some alteration in mental function. And in this situation, if it persists for a long time, we can actually see mental changes as well. So either too low or very exceedingly high can cause changes in mental function. Next: W Continue reading >>

When To Test Blood Sugar After Meals

When To Test Blood Sugar After Meals

For some reason the past week brought me a bunch of emails all asking the same question: Are we supposed to test our blood sugar one hour after we start or end a meal? As is true with everything involving diabetes the answer is not simple due to variations in individual blood sugar responses. The reason we test one hour after a meals is to learn how high our blood sugar goes in response to the specific meal. So we want to be testing at the moment when our blood sugar is at its peak. Studies tell us something about the average time it takes for the carbohydrate in our food to turn into blood sugar (carbohydrates are the main nutrient that causes elevated blood sugars). Such studies suggest that most Americans who eat our meals fairly quickly will see a peak somewhere between one hour and seventy-five minutes after we start eating. But because studies only come up with averages, they don't take into account individual variations--and you are, of course, an individual. And when we move from group averages to individual response we learn that when the blood sugar peak occurs depends on a multitude of factors that include how fast we eat our meals, how much we eat at each meal, how tightly bound the glucose is in the carbohydrates we eat, and how efficient our digestive system is at digesting the carbohydrate bound in our food. That explains why the same meal consumed at the same time by two different people may peak at different times--and why I can't tell you exactly when to test. That's why you might try varying the time at which you test a carefully chosen test meal to see if your personal peak is later than average. Choose a simple meal that contains a known quantity of carbohydrate--a single measured portion of something rather than a meal where you have to guess what Continue reading >>

What Is Hyperglycemia?

What Is Hyperglycemia?

Hyperglycemia, a high level of sugar in the blood, is a hallmark of diabetes. Your blood sugar levels fluctuate over the course of a day: Levels are higher right after meals, as carbohydrates are broken down into glucose (sugar), and lower after exercise, when glucose has been burned to fuel the activity. In someone who doesn't have diabetes, blood sugar levels stay within a narrow range. Between meals, the concentration of sugar in the blood ranges from about 60 to 100 mg/dl (milligrams per deciliter). After meals it may reach 120 to 130 mg/dl, but rarely goes higher than 140 mg/dl. But if you have type 2 diabetes, blood sugar levels can go much higher — to 200, 300, or even 400 mg/dl and beyond — and will go much higher unless you take the necessary steps to bring them down. Hyperglycemia Symptoms High blood sugar doesn't always produce symptoms, so it's important to check your blood sugar regularly, as indicated by your doctor. Hyperglycemia symptoms include: Frequent urination Extreme thirst Feeling tired and weak Blurry vision Feeling hungry, even after eating Causes of Hyperglycemia If you've been diagnosed with type 2 diabetes, a treatment plan is put in place to lower blood sugar and keep it as close to the normal range as possible. But even after you start treatment, you may still develop hyperglycemia at times. When you have diabetes, it's almost impossible not to have hyperglycemia — and high blood sugar can happen for no identifiable reason. Some of the reasons blood sugar may go too high include: Missing prescribed medicines or taking medication at the wrong times or in the wrong amounts High food intake or larger consumptions of carbohydrate than expected or intended Lack of sleep Emotional stress Intense exercise Illness is another important — and Continue reading >>

High Blood Sugar After Meals And What To Do About It

High Blood Sugar After Meals And What To Do About It

I will admit to having a bit of a diabetes crush on Gary Scheiner, MS, CDE, Type 1, and founder of Integrated Diabetes Services, LLC. And you know what? I’m not the only one. I recently saw Gary give a talk called “Strike the Spike” at the American Association of Diabetes Educators’ (AADE) 2013 conference to a room packed with diabetes educators. The point was to help CDEs understand why managing/avoiding post-meal blood glucose spikes is important – and to learn new techniques for how to do so. I was there because I am constantly struggling with post-meal spikes. I appear to digest food quickly and absorb insulin slowly — that’s why I’m on Symlin, which helps slow down the emptying of my stomach so I’ve got some chance of having my insulin start working by the time my food makes it to my blood. (I love my Symlin.) But I wanted to hear what other tips Gary might have, and what the responses might be. Gary started with a seemingly simple question: why should anyone care about post-prandial (i.e. post-meal) spikes? At first this question made me furrow my brow — I can’t imagine that anyone wouldn’t care about post-meal blood glucose spikes — but I guess that in some cases, health care providers stress the A1c average more than they do the swings in between. Anyway, the audience slowly warmed up, and reasons started pouring in, mostly having to do with complications. Gary nodded along, affirming each one. I was still struggling with the whole concept of not caring, and so I was caught off guard — as was most of the audience — when he pointed out a very important reason that post-prandial spikes matter, one that none of the certified diabetes educators in the room had pointed out (and, oddly, which I myself hadn’t even thought of): because th Continue reading >>

Diabetes The Basics: Blood Sugars: The Nondiabetic Versus The Diabetic

Diabetes The Basics: Blood Sugars: The Nondiabetic Versus The Diabetic

BLOOD SUGARS: THE NONDIABETIC VERSUS THE DIABETIC Since high blood sugar is the hallmark of diabetes, and the cause of every long-term complication of the disease, it makes sense to discuss where blood sugar comes from and how it is used and not used. Our dietary sources of blood sugar are carbohydrates and proteins. One reason the taste of sugar—a simple form of carbohydrate—delights us is that it fosters production of neurotransmitters in the brain that relieve anxiety and can create a sense of well-being or even euphoria. This makes carbohydrate quite addictive to certain people whose brains may have inadequate levels of or sensitivity to these neurotransmitters, the chemical messengers with which the brain communicates with itself and the rest of the body. When blood sugar levels are low, the liver, kidneys, and intestines can, through a process we will discuss shortly, convert proteins into glucose, but very slowly and inefficiently. The body cannot convert glucose back into protein, nor can it convert fat into sugar. Fat cells, however, with the help of insulin, do transform glucose into fat. The taste of protein doesn’t excite us as much as that of carbohydrate— it would be the very unusual child who’d jump up and down in the grocery store and beg his mother for steak or fish instead of cookies. Dietary protein gives us a much slower and smaller blood sugar effect, which, as you will see, we diabetics can use to our advantage in normalizing blood sugars. The Nondiabetic In the fasting nondiabetic, and even in most type 2 diabetics, the pancreas constantly releases a steady, low level of insulin. This baseline, or basal, insulin level prevents the liver, kidneys, and intestines from inappropriately converting bodily proteins (muscle, vital organs) into g Continue reading >>

When “normal” Blood Sugar Isn’t Normal (part 2)

When “normal” Blood Sugar Isn’t Normal (part 2)

In the last article I explained the three primary markers we use to track blood sugar: fasting blood glucose (FBG), oral glucose tolerance test (OGTT) and hemoglobin A1c (A1c). We also looked at what the medical establishment considers as normal for these markers. The table below summarizes those values. In this article, we’re going to look at just how “normal” those normal levels are — according to the scientific literature. We’ll also consider which of these three markers is most important in preventing diabetes and cardiovascular disease. Marker Normal Pre-diabetes Diabetes Fasting blood glucose (mg/dL) <99 100-125 >126 OGGT / post-meal (mg/dL after 2 hours) <140 140-199 >200 Hemoglobin A1c (%) <6 6-6.4 >6.4 But before we do that, I’d like to make an important point: context is everything. In my work with patients, I never use any single marker alone to determine whether someone has a blood sugar issue. I run a full blood panel that includes fasting glucose, A1c, fructosamine, uric acid and triglycerides (along with other lipids), and I also have them do post-meal testing at home over a period of 3 days with a range of foods. If they have a few post-meal spikes and all other markers or normal, I’m not concerned. If their fasting BG, A1c and fructosamine are all elevated, and they’re having spikes, then I’m concerned and I will investigate further. On a similar note, I’ve written that A1c is not a reliable marker for individuals because of context: there are many non-blood sugar-related conditions that can make A1c appear high or low. So if someone is normal on all of the other blood sugar markers, but has high A1c, I’m usually not concerned. With all of that said, let’s take a look at some of the research. Fasting blood sugar According to cont Continue reading >>

How To Recognize And Manage A Blood Sugar Spike

How To Recognize And Manage A Blood Sugar Spike

Blood sugar spikes are caused when a simple sugar known as glucose builds up in your bloodstream. Most of the food you eat is broken down into glucose. Your body needs glucose because it’s the fuel that makes your muscles, organs, and brain work properly. Glucose can’t be used as fuel until it enters your cells. Insulin, a hormone produced by your pancreas, unlocks cells so that glucose can enter them. Without insulin, glucose would keep floating around in your bloodstream with nowhere to go, becoming increasingly more concentrated over time. When glucose builds up in your bloodstream, your blood glucose, or sugar, levels rise. Blood sugar spikes occur in people with diabetes because they’re unable to use insulin effectively. Untreated high blood sugar can be dangerous, leading to a serious condition called ketoacidosis. Chronic high blood sugar increases the likelihood of serious diabetes complications like heart disease, blindness, neuropathy, and kidney failure. Learning to recognize the symptoms of hyperglycemia, or high blood glucose, can help you keep your diabetes in control. Some people with diabetes immediately feel the symptoms of high blood glucose, but others go undiagnosed for years because their symptoms are so mild. Symptoms of hyperglycemia typically begin when your blood glucose goes above 200 milligrams per deciliter (mg/dL). Symptoms get worse the longer you go untreated. Learn more about blood sugar tests » Symptoms of a blood sugar spike include: frequent urination fatigue increased thirst blurred vision headache Keep reading: What does high blood sugar feel like? » It’s important to know the symptoms of hyperglycemia. If you suspect that you have high blood sugar, perform a finger stick to check your number. Exercising and drinking water Continue reading >>

What A High Blood Sugar Feels Like? Signs & Symptoms Of Hyperglycemia

What A High Blood Sugar Feels Like? Signs & Symptoms Of Hyperglycemia

I get my first cup of coffee and sit on the sun deck with the birds singing. I feel as if I have not slept a wink, and my head aches. I could go back to bed and sleep all day, but work awaits. It’s a beautiful, sunny day, but my body feels heavy, and stuck to the chair. It hurts to lift my arms. My blood sugar was 381 this morning. Again. I think about having to face the day at the office. Driving down the interstate, the lines are blurry. I know that if the DMV got wind of it, I might not be driving as high as my A1C had been. When I get to the office, I walk in with a dark fog feeling surrounding me, and take some deep breaths at my desk. As I begin to review the end of the month reports, the numbers get fuzzy, and I can’t concentrate on them. My 36 ounce water bottle with only a few sips left beads sweat on the desk, and it’s across the building to get to the bathroom. Sometimes it’s a race to get there in time. My body is taught and swollen, like the Blueberry Girl from Willy Wonka’s Chocolate Factory. My blood sugar is a blue river of sticky blueberry filling as I roll down the hall toward the bathroom. I feel that if I had a needle, I could pop myself. That would surely be a mess. My skin is so dry and flaky that no amount of lotion will hydrate it. No amount of water can quench my thirst, and my mouth feels like the Sahara Desert. With one hand on the water cooler, and the other hand on the bathroom door, I guzzled down what I could until the feeling hit that I wasn’t going to be able to wait any longer. I was out of regular insulin, and I had taken my long acting insulin. I was not so patiently waiting for it to kick in. This morning was not starting out so well. I’d have to tackle the reports in my current brain fog. I did have a doctor’s appoin Continue reading >>

Could Slightly High Blood Sugar Cause Neuropathy?

Could Slightly High Blood Sugar Cause Neuropathy?

My glucose levels usually run between 120 and 135 with a nonfasting blood test, though do not have a diagnosis of diabetes. I suffer greatly with my feet and been told by a podiatrist that it is neuropathy. Is it possible that my high glucose levels are causing the neuropathy? Dear Terry, Thanks for your question. I like to think of blood glucose values as a spectrum of numbers with no clear cutoff between nondiabetic and diabetic. In similar manner there is a gray area of blood glucose that defines pre-diabetes. Many people use blood sugar and blood glucose interchangeably. The definition of diabetes has changed over time. The numbers you quote might very well be considered diagnostic of diabetes today whereas they were not 20 years ago. In 1997, the American Diabetes Association definition of normal blood glucose decreased from 120 to 110 mg/dL (6.1 mmol/L). In 2002, the American Diabetes Association defined a normal fasting blood glucose as less than 100 mg/dL (5.6 mmol/L). Today we consider fasting blood sugars of 100 mg/dl to 125mg/dl to be in the realm of glucose intolerance which is sometimes called pre-diabetes. These patients are at increased risk for developing frank diabetes. Several fasting glucose levels over 125 or a single random glucose over 200 mg are considered diagnostic of diabetes. There are other tests used to make the diagnosis of pre-diabetes or diabetes. Pre-diabetes is defined as a blood sugar of 140 to 199 mg/dL (7.8 to 11.0 mmol/L) two-hour after drinking 75 grams of an oral glucose solution. The diagnosis of diabetes is confirmed with a blood sugar of 200 mg/dL or greater, two hours after ingestion of the glucose solution. Hemoglobin A1C is a blood test that gives an estimate of blood sugar levels over the previous three months. Persons with Continue reading >>

Gestational Diabetes - My Story And Recipes

Gestational Diabetes - My Story And Recipes

This is a little bit of a departure from my normal blog posts. However, I thought sharing my experience with gestational diabetes would be good to raise awareness and let other pregnant gals hear a first hand account. I hope you keep reading and that you learn something. The recipes, ideas and meal suggestions are healthy for anyone diabetic or not. Heading into my third trimester gestational diabetes was not on my radar. It blindsided me. I didn't expect to be diagnosed. I've been very proactive about my health. I've focused on eating well, maintaining a good weight and getting exercise. I only had two of the risk factors: I'm over 25 and I do have history of type II diabetes from both my maternal grandfather and paternal grandmother. Although they both were diagnosed late in life and already had other health problems so it just didn't seem relevant. When I failed the first 1-hour non-fasting glucose test I figured it was a fluke and I would pass the longer 3-hour fasting glucose test. I didn't. For the 1-hour glucose test, anything over 130mg/dL (or 140mg/dL depending on your doctor) is high enough to warrant the three-hour test. If your blood sugar is over 200mg/dL they don't even bother with the 3-hour test and confirm a diagnosis of gestational diabetes. Usually pregnant women are tested between 24 and 28 weeks. At week 28 my blood sugar tested at 138 mg/dL. What is considered elevated blood glucose levels vary by doctor and practice. From what I've read, I go to a fairly conservative practice. Below you can see the American Diabetes Association scores to diagnose gestational diabetes verses the practice I go to and then what my scores were. The 3-hour fasting glucose test involves not eating for 12 hours, then having blood drawn. That's the first fasting score. Th Continue reading >>

Blood Sugar 200 Mg/dl (11.1mmol/l) After Eating - Is That Good Or Bad?

Blood Sugar 200 Mg/dl (11.1mmol/l) After Eating - Is That Good Or Bad?

It is normal for blood sugar levels to rise immediately after a meal. The increased glucose is a product of the carbohydrates in the food that was just consumed. The higher blood glucose triggers the pancreas to produce more insulin. This release of insulin usually takes place within about 10 minutes of eating. The insulin removes the glucose from the blood and stores it for the body to use as energy. In a healthy individual, blood glucose levels should return to a normal level within about two hours after finishing the meal. In diabetics, the blood sugar level often remain elevated for a longer period because of the body’s inability to produce or utilize insulin properly.An elevated two-hour postprandial (after a meal) blood sugar may indicate diabetes or prediabetes. As a general rule, a normal two- hour postprandial blood sugar is as follows: • Age 50 and under: Less than 140 mg/dl • Age 50 – 60: Less than 150 mg/dl • Over age 60: Less than 160 mg/dl A doctor may recommend different postprandial blood sugar levels based on an individual’s particular circumstances and health history. Several factors may cause a person’s postprandial blood sugar to remain elevated. • Smoking after the meal: Studies show that smoking raises blood sugar levels in people with diabetes. • Extreme stress: Stress produces the body’s fight-or-flight response triggering the release of stress hormones such as cortisol. These hormones cause the body to release the glucose it has previously stored for energy. • Eating or drinking after the meal and before testing the blood sugar: Continuing to eat will keep blood sugars closer to their immediate post-meal levels. Studies show that 15 to 20 minutes of moderate exercise, such as walking, shortly after a meal may improve glucos Continue reading >>

Suppress Deadly After-meal Blood Sugar Surges

Suppress Deadly After-meal Blood Sugar Surges

High blood sugar is fast becoming the leading preventable killer of maturing individuals in the United States. In addition to the 26 million Americans with diabetes, the Centers for Disease Control estimate that more than a third of the general population is now pre-diabetic.1 This may be just the tip of the iceberg. As Life Extension® members know, recent data confirm that risk for most degenerative diseases and death rise dramatically when fasting blood glucose exceeds 85 mg/dL.2 Yet the medical establishment persists in defining readings up to 99 mg/dL as "safe." By this measure, virtually all of us are vulnerable to diabetic complications. Even more alarming is widespread physician ignorance of the stealth danger posed by blood sugar surges after meals that can reach diabetic levels and last for hours—or even days. These after-meal glucose "spikes" inflict silent damage to cells via multiple mechanisms and have been linked to cardiovascular disease, cancer, Alzheimer’s disease, kidney failure,and retinal damage.3-16 The good news is there are documented ways to suppress deadly after-meal glucose surges. The most recent is a green coffee bean extract shown to neutralize a key enzyme that facilitates after-meal glucose surges. When tested on humans in a placebo-controlled study, this natural extract produced an extraordinary 24% drop in after-meal blood sugar in just 30 minutes!17 Silent Epidemic of High Blood Sugar The percentage of adults suffering from dangerous, chronically high blood sugar has been vastly underestimated. Currently, you aren’t considered diabetic unless your fasting blood glucose is higher than 125 mg/dL. The range from 100-125 mg/dL is considered "pre-diabetic," while anything lower is defined as normal. Unfortunately, your risk for age-re Continue reading >>

Am I Diabetic? How To Test Your Blood Sugar To Find Out

Am I Diabetic? How To Test Your Blood Sugar To Find Out

If you have not been diagnosed with diabetes but suspect you might have something wrong with your blood sugar, there is a simple way to find out. What you need to do is to test your blood sugar after you have eaten a meal that contains about sixty grams of carbohydrates. You can ask your doctor to test your blood sugar in the office if you have an appointment that takes place an hour or two after you've eaten or, if this isn't an option, you can use an inexpensive blood sugar meter to test your post-meal blood sugar yourself at home. You do not need a prescription to buy the meter or strips. One advantage of testing yourself at home is that with self-testing you do not run the risk of having a "diabetes" diagnosis written into your medical records which might make it impossible for you to buy health or life insurance. To run a post-meal blood sugar test do following: Borrow a family member's meter or buy an inexpensive meter and strips at the drug store or Walmart. The Walmart Relion meter store brand meters sold at pharamcies like CVS, Walgreens, etc are usually the least expensive. Some meters come with 10 free strips. Check to see if the meter you have bought includes strips. If it doesn't, buy the smallest package size available. Strips do not keep for very long once opened, so don't buy more than you need for a couple tests. Familiarize yourself with the instructions that came with your meter so that you know how to run a blood test. Practice a few times before you run your official test. Each meter is different. Be sure you understand how yours works. The first thing in the morning after you wake up but before you have eaten anything, test your blood sugar. Write down the result. This is your "fasting blood sugar." Now eat something containing at 60 - 70 grams of Continue reading >>

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