Sunday, October 21, 2012
If you’ve read my blogs over the past year – I’m having difficulties with attaining what I consider for myself good blood glucose (BG) readings with my hormones being all over the place. It’s slightly, no, I should be honest here, is making me very annoyed at my control not being like it was (going from an A1C of 6% to 7.2% makes me cringe at the damage being done internally to my organs).
One thing that I have recently been experimenting with (besides tweaking my insulin dosage on George Michael my Animas 2020 pump) – is trying to eat even more healthy than I do now on a limited budget (hey good food doesn’t come cheap). I have currently started to test out gluten free products in my meals more often – from flour to pasta. You name it, I’m testing out the reaction to these foods against my BG meter results as well as my taste buds. Now, they may not be low carb (gluten free pasta is just the same as regular whole wheat pasta) – but I’m discovering that the lack of gluten seems to not make as big a spike in my 2 / 4 hour BG tests with the results later (say going to beddy byes) are not not showing a result of 10-15 mmol/l (180-270 mg/dl) reading. I then have to give a correction dosage at that time to wake up with the hopes of being in my happy zone of BG reading.. Even with a few middle of the night BG tests – where things seem to be alright (e.g. no hypo) after the correction dosage prior to my experiment with gluten free products – I go back up (hello Mr. Dawn Phenomenon). I'm finding the reverse is opposite when I've eaten a meal prepared gluten free!
To read more of my blog that is posted at Diabetes1.org click on the link below ...
Diabetes1 Blogs: Anna's Blog: Testing with Gluten Free Foods!