I had some lab work done – still waiting for some of it, but here’s what I have so far:
|HbA1C||Feb 2015||Dec 2015||May 2017|
In February 2015 I had a routine HbA1C test done – essentially a summary of my blood sugar over the previous 3 months. With a result of 6.7, that test earned me a diagnosis of Type 2 diabetes, and the doctor prescribed me Metformin. I took it for like a week, didn’t like the side effects, and stopped taking it, determined to control my blood sugar with diet instead. And I did for a while there, with low carb. However, as soon as I stopped low-carbing my blood sugar shot back up again (and I had to stop low-carbing because I started feeling like crap eating that way long term). Over the last 4 months I’ve been eating high carb, low fat. My blood sugar has been well-controlled on this plan, and my fasting blood glucose is routinely in the 80s now. Here’s a graph of my fasting blood sugar since January:
For a minute there I thought the steroid I was taking for Lichen Sclerosus was helping my blood sugar somehow, but it was already trending down before I started that.
Anyway, good news – my A1C is below the diabetic range now (which is generally considered a A1C of 6.5 or higher), and I’m firmly in the PRE diabetic range. I expect that to be a thing of the past too, the next time I test.
So isn’t this interesting? It’s almost as if carbohydrates don’t actually cause diabetes. Poor carbs…always getting blamed for everything these days.
Here’s what I’ve learned about myself – I can eat high carb/low fat and my blood sugar will be well-controlled. I can low carb/high fat and my blood sugar will be well controlled. What I CAN’T do is eat high carb/high fat. When I do that my blood sugar trends up and suddenly I’m diabetic again.
The antagonism between fat and sugar that Randle described can involve the suppression of sugar oxidation when the concentration of fats in the bloodstream is increased by eating fatty food, or by releasing fats from the tissues by lipolysis, but it can also involve the suppression of fat oxidation by inhibiting the release of fatty acids from the tissues, when a sufficient amount of sugar is eaten.
Readers Digest version: Sugar and fat compete. Choose one and go with it.
I choose sugar.
So…is my improvement in blood glucose due to eating low fat? or is it due to improving my gut microbiome with Culturelle Probiotics? I changed both variables in January….so it’s hard to say.
Last thing – I tested my prolactin, to evaluate whether or not that may have increased since starting Verapamil for high blood pressure, and if so, whether that may be contributing to autoimmunity, as I described here.
Prolactin in March 2014 – 5.4 (range 4.8-23.3)
Prolactin in May 2017 – 5.9 (range 4.8-23.3)
So not much change there. Can’t really blame prolactin for tipping me over into autoimmunity.
Tomorrow: A snapshot of exactly what I’m eating these days.