a1c 6.4! Thank you for the help and support!

[Karl_K]

My a1c is down to 6.4 and now she is switching up medications.
She increased the Jardiance and cut glipzide in half with the goal of eliminating glipzide totally.
Thank you for all the support and advise!!!!

 

[Ibrakeforpossums]

Woo HOO!!!! Karl, that is sweet, and in in a good way.
My SO is diabetic, this is a big deal!

 

[Asscherhalo_lover]

What a win! Great job!

 

[MissGotRocks]

That is fabulous!! So happy for you!!

 

[ItsMainelyYou]

Bonus! That's great!

 

[bright&shiny]

Well done! Congratulations!!!!

 

[Karl_K]

Thank you everyone!

 

[FL_runner]

Fantastic news! Congrats on your hard work!!!!

 

[kenny]

Good job, Karl!

 

[doberman]

Very nice Karl!

 

[Ibrakeforpossums]

Mr. Car Parts wants to know how you got your A1C down to 6.4.

 

[Karl_K]

Mr. Car Parts wants to know how you got your A1C down to 6.4.

I spent a lot of time finding foods that I have strong reactions to and eliminating them.
Bread was the biggest one, I switched to a sprouted grain bread from Aldi, it does not spike it.
Also found a pasta that didn't spike.
I eat oatmeal a lot for breakfast and bananas.
Bananas unless they are super ripe do not cause a high spike but they will move it a little.
I know someone else that one green banana will cause them to have a very high spike.
For sweets I will have dark chocolate in moderation which does not spike my blood sugar.
White potatoes is another bad one that can cause spikes for me, sweet potatoes raises it slightly but does not cause a high spike. sssshhhh I still on rare occasion have burger king french fries but I lower carbs the rest of the day.
That is one thing I have found as long as its not something or enough of something that will raise my blood sugar into a dangerous level I can treat myself very occasionally. That makes it a lot easier to stick to it day in and day out. I find myself looking forward to my treat food for weeks sometimes and really enjoying it instead of taking it for granted.
I also found I can eat corn bread stuffing with no spikes and I really enjoy it.
edit: rice is another bad one for me causing very high spikes both brown and white.
When I add a new food I eat it in moderation then test 2 hours after to see what it did. Sooner if I'm feeling yucky just to be safe.
I am positive the switch to Jardiance deserves some credit.

Figuring out the foods that cause issues is hard and it never really ends unless you want to eat the same thing week in and week out all the time.
You really have to watch out for foods advertised as being healthy, many of them have dangerous levels of sodium.
The plant based "meat" are the worst examples, in my opinion they are far from healthy.


Anyway short version is find foods that dont react with you and approach new foods with moderation until you know how they affect you. Have an awesome doctor to work on getting the best combination of medication for you is also super important.
edit: I make no claims that is just what is working for me.

 

[Ibrakeforpossums]

Karl, thank you, thank you. This will be shared. He and I are trying to forestall the transition to insulin. Thank you for this detailed response.
Not a fair disease, diabetes. "nuts and twigs" to eat??

 

[Karl_K]

Karl, thank you, thank you. This will be shared. He and I are trying to forestall the transition to insulin. Thank you for this detailed response.
Not a fair disease, diabetes. "nuts and twigs" to eat??

Your welcome.
What makes it harder is there is no one answer as everyone's triggers for spikes is different.
No its not fair but I know of people worse than mine is who still eat a varied diet.
It also helps to get creative,
Since I found out I can eat corn bread stuffing for example my wifey has been making meatloaf with it in there(add the stuffing dry instead of bread crumbs, do not mix in water/broth first).
I like it even better than with bread crumbs even if it wasn't better for me I would request it that way.
Tacos with 4gram carb soft shells are yummy and can be made with dozens of different toppings.

The switch to sprouted grain bread was the single biggest difference maker food for me.

Sprouted 7 Grain Bread - Simply Nature | ALDI US

Simply Nature Knock Your Sprouts Off bread is Non-GMO Project Verified and has 100% whole grain. Make the perfect sandwich with this 7 grain bread. Learn more.

www.aldi.us

 

[SparklieBug]

Since I found out I can eat corn bread stuffing for example my wifey has been making meatloaf with it in there(add the stuffing dry instead of bread crumbs, do not mix in water/broth first).

@Karl_K Firstly, it's so awesome you're in the driver's seat for your health!

Secondly, can you please share the brand of cornbread stuffing that you mention?

 

[Karl_K]

@Karl_K Firstly, it's so awesome you're in the driver's seat for your health!

Secondly, can you please share the brand of cornbread stuffing that you mention?

Wallmart great value
The brand that Aldi carries.

Stuffing Mix - Chef's Cupboard | ALDI US

Shop for Chef's Cupboard Chicken Stuffing Mix at ALDI. Discover quality baking ingredients at affordable prices when you shop at ALDI. Learn more.

www.aldi.us

and lastly
Stove Top.

Stove top is a bit more spicy/peppery that some might prefer.
The great value is a bit bland as stuffing but in the meatloaf with other spices is yummy.
The Aldis stuff is kinda half way in between and my favorite as stuffing.
So with the stove top cut back on what else you would normally add and keep it about the same or just slightly reduced with the other 2.

 

[Karl_K]

Wallmart great value
The brand that Aldi carries.

Stuffing Mix - Chef's Cupboard | ALDI US

Shop for Chef's Cupboard Chicken Stuffing Mix at ALDI. Discover quality baking ingredients at affordable prices when you shop at ALDI. Learn more.

www.aldi.us

and lastly
Stove Top.

Stove top is a bit more spicy/peppery that some might prefer.
The great value is a bit bland as stuffing but in the meatloaf with other spices is yummy.
The Aldis stuff is kinda half way in between and my favorite as stuffing.
So with the stove top cut back on what else you would normally add and keep it about the same or just slightly reduced with the other 2.

I asked my wifey and she said sometimes she crushes up the stuffing if it is large chunks but you dont have to.
Here recipe is pretty basic...
1 box stuffing per 1-1.5lb. Often will do 3 pounds and 2 boxes of stuffing.
Catsup
1 egg per lb.
dash soy sauce
paprika and onion powder.
Other spices to taste.
A little water or milk as needed for moisture while mixing.
Do not mix the stuffing first unless you like a super soft texture and mouth feel.
Form into meatloaf or large meatballs.
What I also like a lot is meatloaf cooked in large muffin tins for a personal meatloaf.
You can also use the smaller ones depending on appetite.

optional: 2 cup shredded sharp cheddar, or 2cup Colby jack cheese or shaker can Parmesan cheese per 3lbs adjust to taste.
We usually add the cheese.

 

[Arcadian]

Super happy that you've come down on the A1C @Karl_K ! While my A1C is low which would make some people happy, its only that way because it signifies the problem I'm having.

And I agree that each person has to find what works and it can take a bit of time. Also one has to be committed to that process as its not overnight. Even for me I have had to create an environment to not have spikes that will dump me. (the dumps are excessively painful and I can dump hard.) And I was on the road to being insulin insensitive.

Because of my condition, I have to live with the bare minimum when it comes to carbs because apparently the fun stuff messes me up in the worst way. I gave up sugar of any type, no bread, crackers or even oatmeal. No white carbs unless its cauliflower. I do eat a lot of veggies in the A.M. these days. Leafy greens are amazing in that they don't rock the boat. I can have some types of cheese (usually hard cheese) I can continue to have a cup of coffee but I have to be careful to NOT go beyond that (I had 2 and I nearly passed out) And of course I can have protein though thats within reason. And I can have nuts. I can have beans (small servings) but no to barley. I absolutely miss popcorn but it was causing me a ton of problems. The good? I can still have bacon...lol The other good is I lost inches around my tummy where I had been gaining.

I now stay at a nice even 65-75 with spikes to near 90 when I eat and the comedown to what is my resting is easier on my body to handle. Before I would spike to 109-110 and dump to 55 or less.

I hope you have continued success to get your A1C to levels that work best for you.

 

[Karl_K]

Super happy that you've come down on the A1C @Karl_K ! While my A1C is low which would make some people happy, its only that way because it signifies the problem I'm having.

And I agree that each person has to find what works and it can take a bit of time. Also one has to be committed to that process as its not overnight. Even for me I have had to create an environment to not have spikes that will dump me. (the dumps are excessively painful and I can dump hard.) And I was on the road to being insulin insensitive.

Because of my condition, I have to live with the bare minimum when it comes to carbs because apparently the fun stuff messes me up in the worst way. I gave up sugar of any type, no bread, crackers or even oatmeal. No white carbs unless its cauliflower. I do eat a lot of veggies in the A.M. these days. Leafy greens are amazing in that they don't rock the boat. I can have some types of cheese (usually hard cheese) I can continue to have a cup of coffee but I have to be careful to NOT go beyond that (I had 2 and I nearly passed out) And of course I can have protein though thats within reason. And I can have nuts. I can have beans (small servings) but no to barley. I absolutely miss popcorn but it was causing me a ton of problems. The good? I can still have bacon...lol The other good is I lost inches around my tummy where I had been gaining.

I now stay at a nice even 65-75 with spikes to near 90 when I eat and the comedown to what is my resting is easier on my body to handle. Before I would spike to 109-110 and dump to 55 or less.

I hope you have continued success to get your A1C to levels that work best for you.

I am sorry to hear about your issues and wish you all the best.
Have you got a second opinion from a different doc?
Even if one has a good doc, fresh eyes can help at times.

 

[SparklieBug]

Wallmart great value
The brand that Aldi carries.

Stuffing Mix - Chef's Cupboard | ALDI US

Shop for Chef's Cupboard Chicken Stuffing Mix at ALDI. Discover quality baking ingredients at affordable prices when you shop at ALDI. Learn more.

www.aldi.us

and lastly
Stove Top.

Stove top is a bit more spicy/peppery that some might prefer.
The great value is a bit bland as stuffing but in the meatloaf with other spices is yummy.
The Aldis stuff is kinda half way in between and my favorite as stuffing.
So with the stove top cut back on what else you would normally add and keep it about the same or just slightly reduced with the other 2.

Love the concept, and thank you for sharing! These products (on looking at the ingredients) are regrettably a no-go for me, as wheat (and most other grains) have a bad effect on my system. Le sigh.

 

[Karl_K]

Love the concept, and thank you for sharing! These products (on looking at the ingredients) are regrettably a no-go for me, as wheat (and most other grains) have a bad effect on my system. Le sigh.

kinda convoluted but here is a way:

Bob's Red Mill Gluten Free Cornbread Mix 20 oz Pkg - Swanson®

Improve your day-to-day wellness with Bob's Red Mill Gluten Free Cornbread Mix 20 oz Pkg from Swanson Health Products.

www.swansonvitamins.com

or

No-Flour Cornbread Recipe - Food.com

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that

www.food.com

Then

Cornbread Croutons Recipe

Cornbread croutons are easy to make with 3 ingredients in less than 30 minutes. Watch the video & follow the step-by-step instructions to learn how to make cornbread croutons using leftover cornbread.

joyfoodsunshine.com

This will not only give you something for your meatloaf but something for salads and other uses, not to mention yummy cornbread.

 

[Arcadian]

I am sorry to hear about your issues and wish you all the best.
Have you got a second opinion from a different doc?
Even if one has a good doc, fresh eyes can help at times.

Yeah this has been an issue for a very long time, but I didn't have a name for it until my 30's. Thats when a very astute doc really had me checked out. So the unfortunate part is there are LOTS of docs out there who absolutely don't believe this type of hypo exists. It does just really misunderstood.

I've had to educate a lot of docs over the years, and only the smart ones listen (the one I have now is really excellent)

 

[Karl_K]

I haven't had this in years but am going to try it soon.
A lady made it for the church dinners growing up and it rocked.
This could also be made no flour using the above mix or recipe.

Mexican Cornbread Casserole - CopyKat Recipes

Mexican Cornbread Casserole is a family favorite meal loaded with flavor. An easy recipe with Jiffy cornbread mix, ground beef, and cheese.

copykat.com

 

[Ibrakeforpossums]

Karl,
Thank you for the recipe, always looking for something healthy and good.
Mr. Car Parts is on Januvia in the morning only and glipizide twice daily. He was getting horrible low blood sugar before lunch so I talked him into splitting both the a.m. meds in half and taking one half dose at breakfast and the other before lunch. It's kept him very even. That and Keto Cocoa Puffs, way low in carbs and a real treat.

You go about this like a scientist, trialing foods and testing, and you have more discipline. But I believe what you said about finding a good physician is key as well. I insisted Mr. see an endocrinologist and it was just huge. A specialist is needed to chart these waters.

I have a recipe for flourless sugarless brownies if anyone wants it. Dark cocoa, almond butter and ripe bananas. They're lovely and tarry.

 

[Karl_K]

I have a recipe for flourless sugarless brownies if anyone wants it. Dark cocoa, almond butter and ripe bananas. They're lovely and tarry.

Yes please!!!!!!

 

[mrs-b]

@Karl_K - well done! This is great news!

@Ibrakeforpossums - my a1c was high and I got it down to 5.7. It used to be normal but then, having Crohn's, I had to go on long term steroids. I started steroids with a high dose and had a HUGE reaction - my blood glucose went from the low 120's up to 395. I was ill.

So I was taken off the steroids, but then the inflammation from IBD made me sick *all* the time. So I went keto. I like keto - I feel well on it, it lowered my weight - which I needed - and it keeps my glucose stable. It's still a little higher than I would like, but it allows me to stay on low dose steroids and out of the diabetic range.

I also do intermittent fasting to rest my pancreas, and I exercise regularly. (well, I used to. I had to stop because I need back surgery - but will pick it up again after the surgery.). Exercise and weight control are key.

Here's the best video I've ever seen explaining blood glucose and diabetes. It's something everyone should see.

 

[Ibrakeforpossums]

Yes please!!!!!!

4 Ingredient Brownies
9 x 11 lightly greased cake pan
350 oven, 325 convection
6 smaller ripe bananas
4 TBSP Hershey's Special Dark Cocoa
1 cup almond butter (Kirklands)
2 tsp vanilla

Mix until smooth (Kitchen Aid mixer), bake 18 - 20 min. should be a little soft
Cool completely, keep in refrigerator

This recipe is from one of my physical therapists. Cindy is a chocolate freak, she has a chocolate diamond necklace. She says the riper the banana, the sweeter they are. She eats them topped with good Greek yogurt.

 

[Ibrakeforpossums]

@Karl_K - well done! This is great news!

@Ibrakeforpossums - my a1c was high and I got it down to 5.7. It used to be normal but then, having Crohn's, I had to go on long term steroids. I started steroids with a high dose and had a HUGE reaction - my blood glucose went from the low 120's up to 395. I was ill.

So I was taken off the steroids, but then the inflammation from IBD made me sick *all* the time. So I went keto. I like keto - I feel well on it, it lowered my weight - which I needed - and it keeps my glucose stable. It's still a little higher than I would like, but it allows me to stay on low dose steroids and out of the diabetic range.

I also do intermittent fasting to rest my pancreas, and I exercise regularly. (well, I used to. I had to stop because I need back surgery - but will pick it up again after the surgery.). Exercise and weight control are key.

Here's the best video I've ever seen explaining blood glucose and diabetes. It's something everyone should see.

Wow, mrsb, that is eye-opening. I'm not diabetic but Mr. Car Parts is, he needs to see this. He's in a race car right now but when he gets back . . .
You're the 2nd person I've heard of this week for whom steroids for Crohns shoved them into being diabetic. There's a rock and a hard place. From what I hear, Crohns is the worst, a continuum of misery flared by stress and diet. Glad to hear that you get along with the Keto diet. We live on vegetables, lean meat, some cheese. The game changers have been riced cauliflower, easy to find on the stores and he makes killer fried rice with it, Kashi Keto Cocoa Puffs and Rebel ice cream. Not sure the last two are completely wholesome but they're forestalling injectable insulin.

What sort of back surgery is in your future, if I may ask? (I work for a spine clinic.)

 

[mrs-b]

Wow, mrsb, that is eye-opening. I'm not diabetic but Mr. Car Parts is, he needs to see this. He's in a race car right now but when he gets back . . .
You're the 2nd person I've heard of this week for whom steroids for Crohns shoved them into being diabetic. There's a rock and a hard place. From what I hear, Crohns is the worst, a continuum of misery flared by stress and diet. Glad to hear that you get along with the Keto diet. We live on vegetables, lean meat, some cheese. The game changers have been riced cauliflower, easy to find on the stores and he makes killer fried rice with it, Kashi Keto Cocoa Puffs and Rebel ice cream. Not sure the last two are completely wholesome but they're forestalling injectable insulin.

What sort of back surgery is in your future, if I may ask? (I work for a spine clinic.)

Steroids are the devil, @Ibrakeforpossums. But they're what works for me, so I'm stuck. I manage to control my glucose and A1C with diet, but I'm STRICT when it comes to carbs of all kinds.

And - isn't that video great? Best explanation I've ever seen.

I had a laminectomy 17 years ago, and now need a fusion on the level below and possibly another fusion on the original level. I also have a version of Crohn's that both eats through cartilage and also lays down extra calcium. Consequently the osteophytes in my spine have grown so much that they've started to connect - both at the lumbar and thoracic level, meaning I have 2 cages of bone at those levels growing around my spine ( ie DIY spinal fusion!!). They need to be removed. Unfortunately, where I had the original laminectomy has led to the remaining disc drying up and more or less disappearing. I actually have a little pocket or air and not much else at L4/L5. So my spine is short on 'connection' at that level and, if you look at my X-rays / MRIs, you can see that the spine travels from my neck, heading south, on one trajectory - hits that level - sort of dog legs in a disconnected way to the right - then continues down. As a result, as well as sciatic pain, I also get what I have always and can only describe as a ripping nerve pain which feels like a full on electric shock if I move my hips to the left. My sacro-iliac joint is also unstable, and that hurts like something that rhymes with brother-ducker. <polite cough>. My surgery is end September because my husband just changed jobs and so our insurance changed, and I have to wait for all that to be settled again. I'm also out at our townhouse in California for the summer and have things I need to do here. I go home to MA at the end of August and will have the surgery the next month.

And I'm sorry that was so wordy, but this stuff is complicated, as I'm sure you know.

 

[Ibrakeforpossums]

No, that was frighteningly succinct.
I'm not in the surgical part of our clinic but I see what you describe in office notes, it's what we call, "A lot goin' on." The fusion will probably fix the leg pain. SI joints are just problematic at best, no good solution that I'm aware of. Most people just get regular injections. The sacral fusions don't have a good success rate. I've heard of ablations that worked well but they're usually not covered by insurance. There's a PT in Colorado who seems to have a very comprehensive understanding of that area, oh God, what is his name? I'll see if I can find him.

Please tell me you've found the best surgeon for your fusion. We had a doctor who was brilliant, they came in for post-ops and we didn't hear from them again. They went back to living. He left to design cages for fusions, the Titan cage. His replacement has all kinds of issues after surgery, I'd see the orders and think, now who did you hurt?

Tell us you picked a surgeon the way you pick a diamond.