Understanding what the fasting blood sugar normal range is will allow you to configure what your personal blood glucose level should be at this vital part of the day. While the information on the average fasting blood sugar normal range is important, it is equally valuable to understand the other mean daily blood sugar ranges. An additional number that should be considered in an article on fasting blood sugar normal range is that of the elevated blood glucose levels. The final destination of a journey is not, after all, the last item on the agenda, but rather some understanding, however simple or provisional, of what one has seen.
In these modern times, with the plethora of blood-sugar-related diseases, we need tools like GI and GL to help us understand ways to control blood sugar. The self-testing, graphic approach to food testing developed in the balance of the newsletter is a less scientific but a more dynamic way to explore postprandial (post-meal) blood glucose levels (BGLs).
GI measures the blood glucose impact of foods eaten in isolation, yet we rarely consume foods this way. GI readings vary with the individual—blood sugar and insulin reactions are more extreme for diabetics, for example (See Charts 2A and 2B). GIs are calculated in the science lab as the day’s first meal after a 12-hour fast and using a fixed serving that includes 50 grams of carbohydrate.  Most of our daily calories, however, are consumed in combination and throughout the day, when our blood sugar is affected by other foods that we have eaten earlier, as well as by our level of activity. Of the following numbered charts, the first three are based upon scientific research journal articles (Charts 1, 2A, 2B), while the last four (Charts 3-6) are constructed from my own self-testing of foods4 using a simple blood glucose monitor. Chart 1:  Blood Sugar Curves of White Bread Compared to Bread with Added Fiber, Sourdough, and Vinegar. Chart 3:  Instant Oatmeal, Whole Oats (Soaked and Not Soaked), and Whole Oats Combined with a Protein and Fat. To fully appreciate the impact of two back-to-back carbohydrate breakfasts please notice that the scale used for Chart 6 is twice that of Charts 3-5.
Resetting the Table–to Control Blood Sugar (For a discussion of other strategies, see April 2011).
Ramekins filled with condiments like nuts and seeds (GI=0).  Nuts and seeds provide healthy fats, fiber, vitamins, minerals, and antioxidants, while they slow digestion and curb blood sugar. Sourdough bread or whole-grain bread with whole kernels; butter from grass-fed cows and organic nut and seed butters such as tahini and pumpkin seed butter. A pitcher of water and glasses for all—sometimes we mistake hunger for what is in fact thirst.  You might flavor the water with a little lemon juice or other flavoring. For the dressing, mix and whisk together equal parts, shoyu, mirin, and tahini.  Add dressing to quinoa salad, toss and enjoy. Because 12-hour fasting, pre-meal blood sugar reading can vary, all data points at time zero prior to the first morning meal were indexed to zero in order to illustrate the change from a neutral starting point.
I use the label “traditional” carbohydrates, just as we call unrefined fats, “traditional” fats. Your newest HbA1c and ALT tests would be of interest to me, but I don't understand most of the tests myself I'm afraid! Asprin stays in the blood for 2 to 3 days so I take one baby asprin every 2nd day and I changed from Simvastatin back to Atorvastatin because I had a lot of cramps and aches from the former. An average of 7.6 plus or minus 10% for meter inaccuracy could explain that range but, what I think is going on is this.
Since type 2 diabetics are looking to have their 2 hour post meal reading below 7.8 for most readings, your figures are on the good side. Your metabolic pathway is just somewhat sleepy and as I wrote earlier, you probably just need to be a bit careful with what you eat.
Yes there is a homeostatic process which keeps your blood glucose levels within a range as it goes up and down all day, and night, to fuel your body.
Also, I think when I first dieted rigorously I started to lose muscle fat, at which point Mrs DeeJay dragged me off to the GP and forced her to look at my vanishing corpse, poor lady.
Most meters have some facility to export the data into some sort of software or, you can simply plot your own graph.

You are probably better off using your meter to test the effect of certain foods and mentally categorise them, no problem, eat but take care on quantity, eat occasionally, best not but if you've been good recently eat with caution, avoid at all costs.
I'm a bit of a data freak as far as my BS is concerned, although not very up technically. Diabetes blood sugar levels chart: what is a normal blood, Keep in mind that the blood glucose level before a meal for a non diabetic person and a person with prediabetes may be very similar. Hyperglycemia – wikipedia, the free encyclopedia, Hyperglycemia, or high blood sugar (also spelled hyperglycaemia or hyperglyc?mia, not to be confused with the opposite disorder, hypoglycemia) is a condition in. Diagnosis of diabetes and prediabetes – national diabetes, Diagnosis of diabetes and prediabetes.
Hypertension (high blood pressure) health center – webmd, One of the most dangerous aspects of hypertension is that you may not know that you have it. Throughout the course of this article, much time will be given to present you with as many facts as possible relating to blood sugar ranges that will allow you to make the best judgment regarding your own personal condition. The second factor—the postwar shift from traditional to refined carbohydrates—is largely due to the growing role of the commercial food industry and processed, convenience foods.  Convenience foods must have a long shelf-life, so food companies rely upon refined flours and oils, which do not go rancid. Visual pictures of postprandial blood sugar behavior, while less scientific than GI measurements, are nevertheless powerful learning tools, providing a real flavor for how our body reacts when we eat different kinds of foods. This chart illustrates the second meal effect– that what we eat at one meal affects postprandial blood sugar behavior at the next. What we do to our children when we give them a sugary cereal or a Pop-tart for breakfast extends beyond this first meal to affect their blood sugar, hunger, concentration, and desire to overeat throughout the rest of the day. One of the best herbs and spices to moderate blood sugar.  It can be sprinkled on hot cereals and desserts such as puddings, custards, and stewed fruits.
It may not display this or other websites correctly.You should upgrade or use an alternative browser. I'm 73, active, teetotal, non-smoker, never been overweight, diagnosed with impaired glucose intolerance (score 42) last year and Type 2 (score 48) this April. I got a load of printouts from the surgery today with (I hope ) all those figures you like to see. When I was diagnosed with impaired glucose tolerance I began a rigorous diet based on the NHS model and my HbA1c crept up to Type 2 level, so now I follow the LCHF diet.
I tested 2hrs after the meal -- one which normally ups my BS fewer than 2 millimols (my spelling) -- and it was 8.1.
I was told by a couple of guys on the Desmond course, one in his 70s the other in his 80s, that this particular metabolic pathway is prone to ageing just like any other part of the body. You can see that they all drop from their highs but most start eating again before they get too low. Would it help me to compile a graph as above with just my BS levels but with an average as well such as the 1, 2 & 3-week averages stored in my meter? The smoother graphs like the one below have fewer sampling points in time and use smoothing algorithms. I am careful with what I eat at home but if I am away, I will eat more or less what I want but not overdo it by tucking into things like apfelstudel.
Please note that the information provided here is based on statistics and research that is ever present online, and if you feel that you may have high or low blood sugar levels; a meeting with a physician is far superior to the content to be found here.
This is physically impossible considering the many factors that impact our body’s ability to regulate sugar. I used to get what I now think were little hypos but generally I feel very well and cheerful. I get symptoms occasionally of rapid, weak heartbeat and just stop doing anything strenuous. But, I also eat a lot of things like fish and olive oil so my cholesterol is quite low so, I might be able to come off it.
I'd have a look at food, diet, recipes and try making some small alterations, nothing fancy, and see how that affects your readings in the future.

If you draw a graph of BS readings over time is there an equal distribution and relationship between highs & lows? A few do drop below the 60 point (US measurements) and in the absence of any signal saying food is available, the body starts to add some of its own to keep the person going.
I still tend to avoid white flours, white rice etc but will eat wholegrain bread, wholegrain pasta, brown rice etc. For example, your body uses sugar contained in food to make fat and muscle, among other things.
This is why diabetes and obesity often go hand-in-hand (90% of diabetics are either overweight or obese). David Ludwig regarding high-glycemic foods and overeating, cited in the Recommended Reading section at the conclusion of this newsletter. I'm overwhelmed chiefly by the kindness and understanding shown by everyone, but also by the the fact that some of you have been very ill with other complications for a long time.
Even if it is released in one job lot, which is unlikely if you are careful with what you eat, it takes time to disperse equally in the blood stream. When you have digested what you have eaten and your blood is getting low on sugar, your body as a couple of ways of producing it if you do not eat.
I always ask myself what I know about what I'm about to eat, and a mental picture of a slow swell rather than uncomfortable peaks and troughs is motivating (I get seasick).
The fasting period of time is said to be early in the morning, assuming you have slept at least eight hours overnight. As you can see, this accounts for the fasting range as well as for additional fluctuations that will be experienced after your first meal, which is likely breakfast. If we re-test higher than expected numbers, so we should also re-test lower than expected ones, although it is very tempting just to claim them!
When your body detects glucose, it produces insulin, except in diabetics or pre diabetics, this can be sluggish. One is to chemically convert things like fatty acids and the other way is to deplete stores in the muscle.
Additionally, individuals who are literally fasting, whether it is for a few days or a couple of weeks, will experience blood sugar levels in this numeric region. After about an hour or two, your body will reach a state of homeostasis where it returns to normal functioning. I take statins for cholesterol and aspirin for atrial fibrillation and I think that's a bit OTT.
Of course, over long periods of time, your blood glucose screening levels may drop even lower. You should consider the resulting diseases or conditions that can stem from improper blood sugar regulation. If your number drops too low, you should at least drink something with sugar to elevate the levels to normal. For example, people who have a consistently high blood glucose level will be considered to have hyperglycemia. Alternatively, if a person has constantly low levels they will be said to have hypoglycemia. However, on your journey to better understanding your body, the additional information provided in this article will certainly come in handy for your personal needs. On average, many people will not need to constantly keep watch over their blood glucose levels; though if you have a serious medical condition like hyperglycemia, hypoglycemia, or diabetes you may need to constantly monitor yourself on a daily basis. Fortunately, because of advanced medical technology, regulation is often painless and very easy to do.

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