A1C is an approximation of the total area under the curve, wether as spikes or high basal bg.
Regarding spillover above, that's readily seen as high triglycerides.
Did a full day glucose test
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Regarding spillover above, that's readily seen as high triglycerides.
Sorry, I am confused, so A1C is the lowest average blood sugar? Or the middle average?
With my triglycerides then I am spilled over a lot, lol
It’s determined by the amount of glucose attached to the hemoglobin in your red blood cells which averages your blood glucose levels over 3 months. Higher blood sugar levels over that time means more glucose attaches to the hemoglobin resulting in a higher A1C which is why having a chronically high carb intake can push the number up but you can still be insulin sensitive. This is my understanding but of course I could be totally wrong
I'd be more inclined to think that it's chronically high amounts of specifically high GI carb intake rather than just high carb intake in general.
Both contribute to glycation, but for the exact same glycemic load, the relative average bg level over time is probably going to be lower due to more consistent steady state disposal.
In insulin sensitive people that is.
Once insulin resistance sets in and the base level is higher, then even low gi carbs will contribute to higher glycation.
Total integration, or area under the curve is how I can best picture it.
You're filling a sink with a slow drain.
So for any bucket, the height the sink will fill is based on the rate you're dumping the bucket in.
The gallons in the bucket is the total carbs,
the rate you dump it in is the glycemic index.
Your A1C is going to.be the average height the water gets to in the sink, over months.of dumping buckets into.it.
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So like when you eat cookies and chocolate that rams up your blood glucose fast and hard instead of slower digesting carbs. And do that for like 6-8 months?
Lol, I wonder if thats my issue, lol.
I am going to keep my carbs lower and fat higher like I used to.
My first thing blood glucose sucked this morning but the other two mornings were decent
5.4 wed
5.2 thurs
5.7 today (ate right before bed last night because I still had really low blood sugar after the coffee)
Yea the glycemic index is literally a ranking how fast carbs in foods raise blood sugar levels
70 plus is like white bread, candy, sports drinks, shit like that I can’t think of a ton of examples lol but you get the jist
Low gi is like sub 55 I think and it’s like you know your oats, SWEET potatoes, beans shit like that
The first category will cause a sharp rise in blood sugar which can be useful in a time of requiring quick energy but then you crash, second category will do a slower raise gradual rise in blood sugar without as much of a curve leading to more stable insulin levels and less of a crash
You have medium level gi carbs like basmati rice and banana and such that fall in between
Logically high gi carbs are best around your workout when your glycogen replenishment is required then the literature will tell you low is better at other times for metabolic health, keeping blood sugar steady and apparently reducing hunger levels
Good info,
trying to guess personal GI response by food categories is almost impossible. How foods are processed, personal response, eating habits, time of day, time between meals, macro mixes and meal combinations will change the rate.
Some examples,
Steel cut oats GI, 42 to 58
Instant oatmeal GI, 79 to 83
buttering your white bread can drop it from 88 down to 67
Plain baked potato is 95.
Plain white rice is anywhere between 64 to 93 depending on variety.
(For reference ,
pure glucose is 100
pure table sugar is 65)
taking readings post meal are the only sure way to know how particular meals affect you personally.
If you're metabolically healthy with good liver function, glycogen loading should never be a concern.
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