I am logging my blood sugar level's. The Doctor told me to take fasting in the mornings and before dinner. I am a type 2 diabetic. My fasting blood sugar this morning was 116 and after a meal was 135. Is that to high, and will it come down lowering my carb's more.
Shirl

Could someone tell me how to change my weight. At the Doctor's I weighed 180 yesterday and 179 this morningShirl

Hi Shirl!

To change your weight click on the "profile" button at the top of the page and then click "profile" again. Change your weight and then click the "submit modifications" button at the bottom of the page.

As to your previous question...your fasting was high to start with, but you got a 20 point jump afterwards which is not bad. You didn't mention how long after eating you checked your blood sugar, but what you want to see is no more than a 20 point elevation 2 hours after eating and preferably be back to where you were before you ate. What you need is to be starting at a lower number before you eat and with continued low carb that should happen.
I'd also like to suggest that you pick up and read a copy of Dr. Bernstein's Diabetes Solution by Richard K. Bernstein. If you can't afford the book right now, you can read portions of it at his website at www.diabetes-normalsugars.com
This is a very good book on low carb for diabetics written by a doctor who is himself a type 1 diabetic.

Lisa,
It was 2 hour's after I ate that I checked my blood sugar. Thanks for helping me. I will check out the web site. My blood sugar reading 2 hours after I ate tonight was 113.
Shirl

You're welcome, Shirl!

I did take a quick peek at your journal and one suggestion that I have is to cut out the bread products (rye, etc...) until you can get your blood sugars consistently below 100. They may only have a few grams of carb (I'm guessing 3-5 grams of carb per slice for the cocktail size), but they are high glycemic which is something you need to stay away from for now. Watch out for smoked sausages as well..they usually contain sugar and/or corn syrups.