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glucose levels

For more information about: glucose levels visit the Diabetes site DiabetesFAQ.org today.

Q: I have hypothyroidism should i monitor my glucose levels?
I have hypothyroidism, taking levothyroxine, and My doctor had me tested for diabetes haven’t got the results yet. I have a monitor, test strips, lancents not given to me by my doctor, but some one in my family gave it to us for some reason not sure. it works perfectly. Would it be a goood idea to check my glucose levels every know and then would it give me any idea wither i have diabetes? Is it good to know your glucose levels. How often should i check it?

A: It’s a good idea to check your glucose levels now and then if you are at risk for diabetes. Risk factors include being overweight, leading a sedentary lifestyle, and if there are any diabetic blood relatives. Since hypothyroidism slows the metabolism, I would think that might be a factor also.

At any rate, fasting glucose levels should be between 80 and 110 mg/dl (4.4 – 6.1 mmol/l). Two hours after a meal, the glucose level should not exceed 140 mg/dl (7.8 mmol/l). Above 200 (11.1) is diabetic, and between 140 and 200 is prediabetic, borderline, impaired glucose tolerance… there are many names for it, but suffice to say, anything over 140 means you’re on your way toward becoming diabetic.

To satisfy curiosity, you could check a couple of times a day for a week. If you’re numbers fall within the normal range, you can probably put the meter away. Then, bring it out maybe once every six months, or so.

Q: Can prenatal vitamins throw off blood glucose levels?
I’m 28 weeks and was yesterday diagnosed with gestational diabetes. so I have to monitoe my carbs intake and check my glucuse levels 6-7 times a day.

I take my prenatal vitamins with my dinner, since they make me nauseaous if I take them without food. Will they effect the glucose levels. I have to test before meals and 1hr. after meals.

A: I had gestational diabetes with my first pregnancy and it looks like I’m going to have it agian with this pregnancy (haven’t done the glucose test yet, I’m only 25 wks right now, but I have been checking sugar levels at home and they look like they may be getting higher again). It really wasn’t that big of a deal for me. My first pregnancy I kept to my ‘low carb low sugar’ diet and insulin at the end and my daughter was born (early, 37 weeks) perfectly healthy. I took my prenatal vitamin all throughout the first pregnancy and my doctor didn’t advise me not to take them this time (he knew GD would probably occur again). I think the benefits of the vitamins far outweight the sugar content (if any) in them. Just try to follow your diet and exercise as much as possible. Good luck and congrats on the little one.

Q: Glucose levels and the hemoglobin A1C: Is this logical?
Glucose levels and the hemoglobin A1C: Is this logical?
Say you are a person who is diabetic and you consistently do not eat from 6am-6pm, but have breakfast before 6 am and dinner after 6 pm, would the skipping of meals ” hide” your high blood sugar levels when you do eat. In other words, would skipping meals bring the average glucose level lower than the “true” average?

A: The hemogloblin A1C is the average of your blood glucose level over the last few months, no matter what time you eat. It is the “true” average.

Q: Is there anything other than insulin that can cause your blood glucose levels to be erratic?
My blood glucose levels can bounce from very low to very high and back down within a very short period of time. The doctor has checked my insulin levels and they are stable, so I am wondering if there is any other substances in our bodies that can have an adverse affect on glucose levels other than insulin. The doc has not diagnosed me as being diabetic at this time.

A: If you are not diabetic, and you don’t faint in the streets from too low blood glucose, then your problem — whatever it is — would not seem to be immediately life threatening. And the erratic changes are not likely due to insulin. Here’s why.

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Metabolic control in the human body is fairly simple in principle. Just involved and interconnected, and only partially understood even now.

You absorb glucose from food in the intestines (after breaking down complex carbohydrates so it’s possible to absorb them) and it goes into the blood. From there it can be absorbed by body cells and insulin is required for about 2/3 of them to do the absorption. Only two types of cells storage significant amounts of glucose internally (liver cells and muscle cells). As the glucose is used as fuel within cells, they either convert internal stores back to glucose, or absorb more from the blood. Glucose absorption is controlled in the 2/3 of the total by insulin, which is required for those cells to absorb glucose. When the beta cells (which are the only source of insulin) see high blood glucose, they release insulin. In non-diabetics, this causes those 2/3 of cells to absorb glucose, the blood level to drop, and the release of insulin to cease.

When glucose levels are low, and so insulin levels are as well, liver cells (but not muscle cells) to release stored insulin into the blood. The result is that blood glucose is kept at a more or less constant level, save just after meals when it rises somewhat.

Note that insulin, and exercise, are the only control for reducing glucose levels. There are several situations in which glucose levels are raised by opposing hormones. All of the stress hormones (adrenalin, for instance) cause the liver to output stored glucose and so to raise blood glucose levels. Another hormone, glucagon, also causes the liver to output stored glucose to the blood, and it’s sometimes carried by those whose glucose levels are characteristically too low. Infections also usually cause glucose levels to rise.

So,

food and any of several signals to the liver cause blood glucose to rise.

insulin and exercise cause blood glucose to go down; glucose is strongly conserved and is never lost in normal circumstances.

Blood glucose levels vary somewhat in the normal usual course of things. The fluctuations you note in your case, if abnormal, are most likely due to one of these controls.

Q: when saliva is added to a a cracker, the ampunt of starch decreases, and glucose levels increase, why does glu?
when saliva is added to a a cracker, the amount of starch decreases, and glucose levels increase, why does the glucose level increase?
wait, so amylase not only breaks down the carbohydrates, but it releases glucose?

A: Saliva has an enzyme, amylase, that breaks down starch into it’s component molecules..glucose. Therefore the starch is being broken down (lower concentration) and glucose is being liberated (higher concentration).

Q: What does high levels of glucose indicate?
My glucose level was 164, is this a problem?

A: Have you been diagnosed as a diabetic? When was the test done.soon after a meal? If you are not a diabetic, this is high, unless you have just eaten. A normal range for a NON diabetic is 70 to 100 fasting, and 70 to 120 2 hours after a meal. For a person WITH diabetes, the normal range is 110 to 180 fasting, and 140 to 235 2 hours after a meal. These are just reference ranges, and many people are normal even if they are a little higher or lower. If you are concerned, see your doctor.

Q: what is the glucose levels when you test yourself?
I was wondering if anybidy knows the glucose level before eaying and after eating (2 hrs). Its really importabt cant do to the docs not insurance at the moment thank you

A: As a diabetic, type 2 also, you really need to find your own niche as to what works for you and what doesn’t.

If your A1c readings are staying below 7% that means the damage being caused by diabetes to your body is minimal but progressive which simply means that your experience with complications will become more milder as opposed to more severe.

Please remember there is no cure for diabetes so it will take a toll on your body, a lot depends on your general health and how long you have had diabetes.

As to your question, it really depends on what your glucose levels were before eating something and how much they spiked. A general rule is to keep your spike levels below 180 and try to keep your regular glucose levels 110 or below.

Q: Is there another reason high glucose levels?
Is there another disease or disorder that will raise blood glucose levels to make it seem like you have Type 2 diabetes?

A: Other disorders, beside diabetes, that can cause hyperglycemia could be:

1. eating disorders (bulimia nervosa);
2. some medications (beta blockers, thiazide diuretics, corticosteroids, niacin, pentamidine, protease inhibitors, L-asparaginase,[1] and some antipsychotic agents);
3. acute stress such as stroke or myocardial infarction;
4. during times of infection and inflammation.

Q: How to test for glucose levels?
Doctor says I tested positive for diabetes but won’t subscribe monitor or anything. Diabetes runs in my family and when I told him this his comment was quit eating fruit, pasta, breads….

How is that supposed to monitor my levels????? Does anyone know where I can get a blood glucose monitor that doesn’t cost an arm and a leg to get the strips and lancets? I don’t have health insurance.

Thanks!

A: Make an appointment to see an endocrinologist.Your doctor simply doesn’t have a clue.
A good Endo will help you with a meter, diabetes ed classes and set up an appointment with a dietitian.
People with diabetes can eat anything they like. It’s all a matter of portion control, exercise and medication -if necessary.
You are correct. You should check your sugar levels on a daily basis.
Good luck to you !

Q: Why are my blood glucose levels low?
I am 18, overweight, pre-diabetic. I have lost some weight the past few months, and have started eating healthier- portion control, very little sweets, more fruits and veggies, and exercising more often. I am, however, feeling lightheaded a lot, very cold, shaky, and sleepy. I measured my glucose levels this morning before eating, and they were at 38. Yesterday afternoon they were 65 at noon and 70 one hour later. Is this normal, or could there be something going on? Can it be diabetes? Hypoglycemia?

A: It sounds like hypoglycemia. you definitely want to go to the doctor because those levels are dangerous. I have had my sugars go really low like that and felt paralyzed and had to crawl for help. make sure that you are eating before you exercises to keep your glucose levels up. Your doctor will probably do a blood test and then recommend seeing a nutritionist to make sure that you are eating enough, and eating the right things.

Q: What do glucose levels look like in normal people?
I keep reading a lot about what expectations are for levels for diabetic people (fasting, 1 hour, 2 hour), but is there somewhere to see what normal levels look like for non-diabetics?

I’m pre-diabetic (or diabetic). Rather than know what’s “okay for a diabetic”, I want to know what’s truly normal (for each of the times – fasting, 1 hour, 2 hour). Curious.

A: Fasting under 100. 2 hrs after a meal, under 140.

Q: i have gestatational diabetes,what are the vegeterian food items that i can have to maintain glucose levels?
i have tried a variety of foods,and my glucose levels seem to be under control only when i have meat.Are there any vegeterian items which i can have that can control my glucose levels within normal.Please give me ur suggestions.

A: All these foods contain less than 5% carbs. They are called free foods.

All of the vegetables and fruits are raw, unless otherwise stated. The numbers are the grams of available carbohydrate (that is, carbohydrate minus dietary fiber) in 100 grams of the portion of the food):

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VEGETABLES:
Alfalfa seeds, sprouted 1.28
Arugula 2.05
Asparagus, cooked 2.63
Bamboo shoots, cooked 0.92
Beans, green, cooked 4.69
Beans, snap, green, cooked 4.68
Beet greens, cooked 2.56
Broccoli, cooked 2.16
Brussels sprouts, cooked 4.5
Cabbage, cooked 2.16
Cauliflower, cooked 1.41
Celeriac (celery root), cooked 4.7
Celery 1.95
Chard, swiss, cooked 2.04
Collards, cooked 2.1
Cucumber 1.8
Dandelion greens, cooked 3.5
Eggplant, cooked 4.14
Endive 0.25
Fennel, bulb 4.19
Hearts of palm, canned 2.22
Jicama 3.92
Kale, cooked 3.63
Lettuce, butterhead 1.32
Lettuce, cos or romaine 0.67
Lettuce, iceberg 0.69
Mustard greens, cooked 0.1
Mushrooms 2.94-3.57 (except shitake)
Nopales, cooked 1.27
Olives, canned ripe 3.06
Okra, cooked 4.71
Olives, canned ripe 3.06
Parsley 3.03
Peppers, serano 3.00
Peppers, jalapeno 3.11
Peppers, sweet green 4.63
Peppers, sweet red 4.43
Pumpkin, cooked 3.80
Purslane 3.43
Radicchio 3.58
Radishes 1.99
Rhubarb 2.74
Sauerkraut 1.78
Scallions (green onions) 4.74
Spinach, cooked 1.35
Squash, summer, cooked 2.91
Squash, zucchini, cooked 2.53
Tomatillos 3.93
Tomatoes 3.54
Tomato juice 3.83
Turnips, cooked 2.9
Turnip greens, cooked 0.86
Watercress 0.79
FRUIT:
Avocados 2.39
Chayote (christophene) 2.20
Raspberries 4.77
Strawberries 4.72
NUTS:
Macademia Nuts 4.83
Pecans 4.26
MEAT AND FISH:
All meat and fin fish 0.00
Caviar 4.00
Crab 0.95
Lobster 1.28
Shrimp 0.00
EGGS AND DAIRY:
Butter 0.06
Buttermilk, lowfat 4.79
Cheese, cheddar 1.28
Cheese, Edam 1.43
Cheese, Gouda 2.22
Cheese, Swiss 3.38
Cream cheese, 2.66
Cottage cheese, 2% milkfat 3.63
Eggs 1.22
Half and Half 4.30
Heavy Cream 2.79
Goat milk 4.45
Mayonnaise 2.70
Milk, 1% milkfat, added solids 4.97
Milk, 3.25% milkfat 4.66
Ricotta cheese, whole milk 3.04
Soy milk, 0.51
Yogurt, plain, whole milk 4.66
DIETARY FIBER:
Soluble and insoluble fiber (a part of other foods) 0.00
BEVERAGES:
Coffee (without cream or sugar) 0.00
Diet Soda 0.00
Tea (without milk or sugar) 0.00
Water 0.00
SWEETENERS:
Aspartame (NutraSweet) 0.001
Saccharin (Sweet’N Low) 0.001
Stevia 0.00
Sucralose (Splenda) 0.001

Good luck. Boy or Girl?

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1 Both aspartame and sucralose are usually bulked up with maltodextrin, but it is usually in such a small amount that it can be ignored. Likewise, Sweet’N Low is bulked up with a small amount of dextrose (glucose).

Q: What is up with smoking marijuana and bad highs and glucose levels?
I get bad highs most of the time, which is why I don’t smoke anymore.
But I heard when you have a bad high, to take glucose…
my friend was in Amsterdam, got a really bad one (he always smokes and this doesnt happen)
and the people gave him glucose tablets and he was fine.

Why is that?

I want to figure out if I am glucose sensitive or what, due to my weight/mood fluctuation and the fact smoking always leads to bad highs…

A: bad highs could mean you are paranoid while smoking, or are “pre-trippin” before you smoke.

When you smoke, try smoking without your shoes on, and try ripping the blunt, bong, joint, etc a little slower and keep an open mind. if you have a “omg wtf is gunna happen” mentality going into your first bowl, it will stay that way.
What I do when I smoke is.. Think of a sport and think of the game winner or just a play:(play the scenario in your head while sparkin up)
(starts to torch the bowl….) baseball: bottom of the ninth, down by two, runner on first and third, the pitch…. he hits a drive deep down the left field line… going going going… foul ball. 0 balls 1 strike etc (clear bong)
basketball: 12 seconds left, down by two, dribbling past half court, looks for an open shot, 5, 4, 3.. shoots a three for the game… 2, 1, SCORE!! AHHH the crowd goes wild!!!!!!
etc etc for football, soccer, hockey volleyball, etc..
SMOKE WITH AN open mind and you are good to go.

Q: What should be the glucose test levels be ?
I’m going for my glucose tolerance test Friday. I was wanting to know what the fasting level should be, and what the levels should be after the 1 hr mark? I have looked everywhere,online for it, but just can’t make sense of it all, Guess it might be my pregnancy brain .lol! if you have taken the test can you please tell me what your levels were if you had Gestational diabetes.

A: I just had mine done yesterday and am wondering the same thing.

BTW – I felt so sick for the rest of the day and tired. Also, when I stood up I had black dots and felt like I was going to faint!

This is my 6th baby and I have done the test each time but this was only time I reacted like this. Lucky I had my 15 year old with me to help with the 2 year old.

Q: why is it important to control the blood glucose levels?
its in connection with the importance of homeostasis in the body.why it is important for the blood glucose to lie in a particular range.

A: Homeostasis is the state in which all bodily functions work at their optimum level. A normal fasting blood sugar should b in the range of 80-110 mg/100 ml. If the blood sugar far exceeds this level, it is possible that the kidneys will become overloaded and dump excess sugar into the urine. The maintenance of sugar in normal ranges is a function of insulin as well, and also the avoidance of the consumption of too much simple sugar. It certainly is wonderful that the body controls these things automatically.

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