Diabetes: Where "Getting High" Has a Different Meaning

By Jan Chait "You people are really lucky," an endocrinologist friend said to me several years ago: "You know when you're getting sick." The "you people" he was talking about were those of us who have diabetes. And we know when we're getting sick because our blood glucose goes up. "I just wake up one morning and feel rotten," he continued. "At least you know when it's coming." Maybe. Truthfully, however, it's the last thing I think about. Take the last time, for example. "What did I eat?" I muttered to myself when my BGs rose and stayed up. Well, there was the spaghetti, but I skipped the bread and put a minimal amount of low-fat dressing on my salad. Also, the sauce was Bolognese, not Alfredo. Nope. I don't believe it was the spaghetti. Then I thought of something else. "Oh, here we go again," I grumbled when my BGs rose and I couldn't get them to go below 160-ish. Even if I'd glitched on adjusting for the spaghetti, my glucose would have been back to normal by then. This time, they were still high. Like in the 200s for the most part. I even hit close to 400 mg/dl once, and I NEVER do that! Since I have this annoying habit of running low and having to adjust my basal rates down — only to start running high and having to adjust my basal rates UP — I figured it was time for my glucose to start going squirrelly again. So I upped my basal rates. While I came down, it wasn't by much and wasn't nearly as much as it should have. What else could it be? Carbs and dietary...
Source: Diabetes Self-Management - Category: Diabetes Authors: Source Type: blogs