Normal #'s

[earlfleetwood]

Hi All, new here! Here is my question. I am newly diagnosed with type 2. The doctor started me on Metformin, and I had to stop it because it was making me ice cold and dropping me too low. I find that if I get below about 85, I get shakey. I wake up in the morning with #'s about 125. My question is, what is a normal # after eating? Not after two hours, but after you have eaten. I go up into the 200's sometimes, and sometimes, I stay in the low hundreds. I am so confused. Thanks!

[Vytautas]

Hello earlfleetwood and welcome to the forums.

125mg/dl is about 6.9mmol/l (sorry I am used to SI system (those used in physics and chemistry) units) That is good though you might want to keep it ~5.9mmol/l (~106.2mg/dl) just to be on the safe side, but 125 will do. 85mg/dl is ~4.7mmol/l which in some cases is already considered as a hypoglycemia (from now on just hyp, hyperglycemia=hyper). The higher your sugar levels are normaly the higher the sugar level is when you feel the hypo. For egzample recently I've been living on arround 5-9mmol/l so I feel nothing until ~3.7mmol/l (~66.6mg/dl)

I am Type 1 and I don't know much about Type 2 medicine so can't help you there, sorry. But 200 after eating is a bit high. That's arround 11 mmol/l and you might want to keep it up to 7-9mmol/l (126-162mg/dl). But even that's 1.5-2 hours after eating, though I do not know how your medicine works because that's got a lot to do with this. If it takes longer to take effect eat earlyer, before eating. Most carbs start taking effect on sugar levels after arround 10-15 minutes, some take longer. So right after eating might go a bit higher, and if you don't want that then just take the medicine earlyer.

Hope you find your answer and that I've been any help.

Just a reminder: to find out how to convert mmol/l to mg/dl and the other way check out http://www.faqs.org/faqs/diabetes/faq/part1/section-9.html

[Blair]

Hello EarlFleetwood, welcome to the forum. I hope you will like it here

I have absolutely nothing to add to the excellent info Vytautas has given hereabove and will suffice just welcoming you here