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Thanks Mindy, for your reply. Yesterday I had my blood sugar level tested 2 hours after dinner ( I ate rice ). The result was 96. At this time I am not panicing to increase my sugar levels to 120 by eating sweets etc. I am taking normal food. However, I am drinking 1 tsp spoon full of medicinal glucose in a glass of water in the morning, after breakfast. Would it be ok to let the sugar level hover around 100 mark or should there be more efforts to bring the level to 120.
[QUOTE=fariha]I was feeling lethargic and powerless for a couple of days.

Regards[/QUOTE]


Blood Sugar Control
While low blood sugar occurs much more frequently in people with Type I diabetes, people with Type II that strive for tight blood sugar control can experience episodes of low blood sugar. Most people with diabetes don't feel well if their blood sugar drops below 70 mg/dl. Even with levels well above 70mg/dl, you can have the symptoms of low blood sugar if there is a sudden drop in level. Hypoglycemia is the medical word for low blood sugar. Symptoms of low blood sugar vary from between people. They can include a feeling of being "out of sorts," mood swings, loss of concentration, irritability, weakness, paleness, poor coordination, poor concentration, sweating, headaches, or a feeling that something is wrong with the way that you're thinking. Some people, me for one, experience no symptoms at all when their blood sugar levels drop. I have seen my level at 42mg/dl and had no symptoms. This is called hypoglycemia unawareness. In that case you should monitor more often especially when driving. If your levels are consistently low you should talk with your doctor. If you are getting an adequate diet, you may be able to lower your medication. The goal of most diabetics is to go off medication and control it with exercise and diet.

The recommendation of the American Diabetes Association for people with diabetes is that your blood sugar should be:
 Between 80 mg/dl and 120 mg/dl before breakfast
 Between 100 mg/dl and 140 mg/dl during the day and before bed
 Less than 180 1-2 hours after a meal
Each person with diabetes is different. The above goals are general guidelines. Your doctor can give you individual goals to maintain and tell you how often to monitor. When starting out you need to monitor more often. Record your readings, your exercise and what and when you eat. You will learn over time what is normal for you. Your blood sugar level is influenced by: your personal metabolism, how much food you eat, the kinds of food you eat, how the food is prepared, how much exercise you get and how much insulin or medication you take.

By monitoring your blood sugar levels and recording your meals you can work with a dietician to develop a meal plan for you. I found out that at my present level of medication and exercise I need to eat 150 to 180 grams of carbohydrates a day divided between three meals and three snacks. The type of carbohydrates also has an influence. The glycemic index (GI) value tells you how rapidly a particular carbohydrate turns into sugar indicating how fast a carbohydrate triggers a rise in blood sugar. Pure glucose is given a value of 100 while other foods are given an index number representing its relative effect on blood glucose levels. The higher the number, the greater and faster the blood sugar responds. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium and a GI of 55 or less is low. If your blood sugar is low, you would prefer to eat a carb that will raise your blood sugar quickly. On the other hand, if you would like to keep your blood sugar from dropping, you may prefer to eat a carb that has a lower glycemic index and longer action time. There are several good web sites with food list showing the GI. Basically foods that are high in fiber, that have not been overly processed have a low GI value, fruits, vegetables, whole grains. Foods with processed sugar and starch have a high GI value, breads, candy and potatoes.
This was a really good post! I dont know the guidelines as I keep mine at pregnancy levels. I try to go below 100 for fasting, below 140 postprandial, and below 120 preprandial. A Dietician is so important. They can tell you exactly how much insulin you need or medication for your weight and lifestyle. They can tell you how much certain foods will raise your blood sugar and how to get the blood sugar back down. They do all of the math for you. By going to the dietician, I know that 3U on insulin will bring me down 100 points, I need to take 1U of insulin for every 5g of carbs, etc.

I would try to keep it closer to 100 but 120 isnt bad either and might help you stay above a hypo level. I am also hypoglycemic unaware so it can be a mess if you let it drop.





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