Glucose spikes after eating old sheep cheese

Good afternoon,

Companions, so far I have limited myself to reads and learn in this forum, but I have a doubt that I would like to clarify me.

I have been with type 2 diabetes for about 7 years, I medical with an 850 mg pill of metformin and I have had it more or less well controlled.

I am with glycosylated 5.6-5.7 and I had the maximum on one occasion at 7.2.Even so, for 2 years I have neuropathy on my feet/legs and following this serious problem I have begun to hire myself glucose through a glucometer and strips that I buy, since social security does not facilitate them and also my head doctorHe considers it ridiculous by not injecting insulin.

Well, since I control it I have learned a lot of my body's response to what I eat and the exercise I do.

Everything agrees with what many of you comment in the forum, but there is a fact that has astonished, and it is to verify how those peaks shoot in my case when as an old cheese.

I am not moderate and when I eat that cheese enough quantity, I made it quiet because its composition is basically signed by proteins and fats and not sugars or carbohydrates.

That is why those high peaks I experience after the old sheep cheese intake has me bewildered, I don't know if it is a specific response from my body or happens in a general way.

Can you give me a cable?

Thank you!!

Fat generates large peaks, more in some people than in others, but these peaks are usually at the hours.It is normal to correct with insulin but in the case of having type II diabetes I have no idea how to do it.
What seems to me as a guard judgment is that they do not give you glucometer and strips, it is the only way to know how your body reacts and to have good control of diabetes.All the best.

Here is the only ridiculous is your header doctor. The milk with which the cheese is made if it has HC and if you also the joints with fat ... insured ascent.At least that is my case

diabetic said:
here the only ridiculous is your header doctor. The milk with which the cheese is made if it has HC and if also the joints with fats ... insured rise.At least that is my case

But cheese itself has practically no HC, although it is done with milk, what happens is that fats from certain amounts do cause late glycemia increases.There is a lot on Google about that.For example

Link y-huidadores/como-echen-las-grasas-y-las-proteinas-los-levels-de-glucosa-sanguineos

Conclusion: You can eat cheese but controlling the amount.

phosphorero said:
good afternoon, companions, so far I have limited myself to readers and learn in this forum, but I have a doubt that I would like to clarify me.I have been with type 2 diabetes for about 7 years, I medical with an 850 mg pill of metformin and I have had it more or less well controlled.I am with glycosylated 5.6-5.7 and I had the maximum on one occasion at 7.2.Even so, for 2 years I have neuropathy on my feet/legs and following this serious problem I have begun to hire myself glucose through a glucometer and strips that I buy, since social security does not facilitate them and also my head doctorHe considers it ridiculous by not injecting insulin.
Well, since I control it I have learned a lot of my body's response to what I eat and the exercise I do.
Everything agrees with what many of you comment in the forum, but there is a fact that has astonished, and it is to verify how those peaks shoot in my case when as an old cheese.I am not moderate and when I eat that cheese enough quantity, I made it quiet because its composition is basically signed by proteins and fats and not sugars or carbohydrates.That is why those high peaks I experience after the old sheep cheese intake has me bewildered, I don't know if it is a specific response from my body or happens in a general way.Can you throw me a cable?Thanks

And a shame that already having a complication, neuropathy, do not give you glucometer and strips.The treatment of social security to type 2 is outrageous .. Therefore, being in principle less dangerous than type 1, it generates many more complications.
What a fabric with your doctor considering that you can control.It would be necessary to see what would happen if he was in your place ...

Hi @fosphorero can happen several things eating cheese, it is of fear by the way, many people think they are the fats, but it is not so, the fat as much will enlighten you what you eat, cheese is a protein and as a protein (chain of chainamino acids = means that it will raise your blood glucose) by decomposition of these in glucose, in addition the most cured cheeses without HC as they are commented do not raise the glucose so much because they do not have lactose this is so, but they are up to the case, we are going to the same"amino acids" by the way fantastic.

Well, I at most cured cheese and me particularly does not affect me in glycemia, but we already know that each one is a world

They upload a lot at 4 hours, and I have no remedy, I love cheese!

It doesn't get me either but as a small amount.

I do ceno cheese, I have an insured peak between 1 and 3 in the morning.
With what I like to taste a cheese board ...

I think we should open a thread in "Paranormal" "Potterge Glycemic" Glycemias Plan "

At the moment with fat I have no problems, cheese, olives, avocados pates ..
But the other day I made minced meat of the Lild of frisona breed, in Mexican tacos plan with vegetables and pancakes, it was the first time since I left the hospital that prepared it and at the time it was at 86 low trend and then at two hours at two hoursInstead of stabilizing it began to climb, go down, go up, but always in a trend (up to about 170) as it was the first time this anomaly was overwhelmed a little and went out to take a walk, I thought it maybe it was for the cakesof corn that until then had not eaten.

A day later, I made a dinner without hydrates and added some minced meat that I still had;When the corn cakes were removed from the equation, I was very ufano doing digestion with controlled blood glucose, when at two hours, oh surprise !!I began to climb the sugar, as I commented soil to have healthy fats at dinner and had never happened to me.

So never more tall meat, by the way, because of that I have seen an OCU article on supermarket hamburgers and it seems that it does not stop very well stopped the one made with Frisona veal

shorturl.at/ejknu

To the minced meat they add sugar as preservative

Conclusion: The less elaborate are the food we eat, the less added sugar we will put in our body.The industry throws sugar to the vast majority of the products it processes.The more natural and without better.In my opinion, this is not only for those who are diabetics, but it should be applicable for the general population.But of course, the fresh is more expensive and the current inflationist situation does not help to be applied.