Re: Pizza effect experiment

Oleg Lego said...

On Fri, 7 Dec 2007 11:55:14 -0800 (PST), Michelle C. posted:

On Dec 7, 10:41 am, Oleg Lego <r...@xxxxxxxxxxxx> wrote:
On Fri, 7 Dec 2007 10:25:58 -0800 (PST), Michelle C. posted:





On Dec 7, 9:02 am, "BillW50" <Bill...@xxxxxxx> wrote:
InrDc6j.1$Bg7.0@trndny07">news:rDc6j.1$Bg7.0@trndny07,
John typed on Fri, 07 Dec 2007 14:19:03 GMT:

While reading a thread the other day, I was surprised to see that
the pizza effect could cause spikes up to 5 hours later. Since my
numbers have been really good lately after going off all meds
(Glipizide), I decided to see when I would spike after eating
pizza. Now, I only eat once slice of pizza maybe once every two
or three weeks now since diagnosis, so this was NOT a normal meal
for me. Anyway, last night I ate three pretty big slices of plain
cheese pizza and took readings every hour for 5 hours.
Pre meal 82
1 hour 122
2 hours 142
3 hours 96
4 hours 86
5 hours 85

My normal peak is usually 1 hour, so it looks like pizza delays
my spike by an hour. I guess a more telling experiment would be
to test every 15 minutes, but I didn't want to use that many
strips and I figured this would give me a good rough idea what
pizza does to me. The upshot is that I'll be perfectly happy to
go back to eating one slice and a salad and avoid that 2 hour
excursion over 140.

John C.

I wish I was that predictable. As I had French Toast with cinnamon
on Sunday night the 2nd. And my blood glucuse shot up to 226 and
continued to stay high (averaging 160) for 90 hours straight (ended
about noon yesterday). Even with higher doses of insulin and
staying away from carbs to eat, nothing had any measurable effect.
When this happens, all I can do is to wait it out. Sometimes it
takes 4 hours and sometimes as long as 90+ hours before I can
control my glucose once again. This usually happens about once a
month. Nor have I figured out what trips it off either.

--
Bill- Hide quoted text -

- Show quoted text -

Bill,

French toast is almost pure carb.....

Bread, milk, eggs. For the bread I use, and the amount of milk I would
use, I make it about 20 g. carbs. Eggs and butter add proteins and
fats, right?

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1- Hide quoted text -

- Show quoted text -

Hi Larry,

Different breads can be highly variable in the amount of carbs per
serving--however, there are some fairly decent ones available. Sounds
like you may have found one of them. :-) There was one type of bread
I was eating before diagnosis that had 29 carbs per slice. Eke!
You're right about the eggs and butter. No carbs there.

I'm really sensitive to carbs from wheat sources. The only wheat
product I use is low carb tortillas. Naturally, it's YMMV thing.
Many people on ASD tolerate carbs from wheat better than I do.

Right. I find that one slice of Winnipeg-style rye bread at breakfast
doesn't spike me. I can usually have 2 slices at lunch, if the rest of
lunch is low.

I just checked. 2 slices of that bread is 29 g. carbs, and I usually
subtract the fibre (4 g), so 1 slice is about 12.5 g carbs.


I had two slices of Milton's whole grain toast 16 carbs - (5g fiber) * 2 =
22 carbs. and two scrambled eggs. While my BG came down after the one hour
test, my cholesterol and sat. fat went through the roof. Tryglycerides
probably revved up as well. :(

http://www.thedailyplate.com/nutrition-calories/food/miltons/whole-grain-
bread

or

http://tinyurl.com/yuvwtq

Andy
Also good for my tuna salad sandwiches.
.

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