Blood Sugar Throughout the Day - for Normal People and Those with Diabetes
Most of us have heard the term blood sugar bandied around enough that we think we know what it means, but few of us really understand the complexity of the system that makes a steady supply of fuel available to our cells around the clock.
The basic facts are these: All animals have a small amount of a simple sugar called glucose floating around in their bloodstream all the time. This simple sugar is one of two fuels that the cells of the body can burn for fuel. The other is fat. Though you may occasionally eat pure glucose--it's called "dextrose" when it is found in the list of ingredients on a U.S. food label--most of the glucose in your blood doesn't come from eating glucose. It is produced when your digestive system breaks down the larger molecules of complex sugars and starch. Sugars like those found in table sugar, corn syrup, milk and fruit and the starches found in flour, potatoes, rice, and beans all contain chains of glucose that are bonded together with other substances. During digestion, enzymes break these bonds and liberate the glucose molecules which are then absorbed into your bloodstream.
How Blood Sugar is Measured
Blood sugar concentrations are described using a number that describes the weight of glucose that is found in a specific volume of blood. In the U.S. that measurement is milligrams per deciliter, which is abbreviated as "mg/dl." Europeans and almost all researchers publishing in medical journals use a different measurement, micromoles per liter, abbreviated "mmol/L."
You can convert any European measurements you encounter to the American standard Continue reading