I hate feeling like this

By ChrissyRI Latest Reply 2014-10-16 17:53:06 -0500
Started 2011-11-12 12:14:19 -0600

I was just diagnosed with type 2 in May of 2011. I saw a nutritionist, and was not on any medication. I brought my A1C down somehow from 7.2 to 6.8; 2 weeks ago I had another one that read 6.8… ok, no change, but still not 7.2

I stopped seeing the nutritionist in August. It was my own choice.
Recently, I have had some joint pain in various areas. I have been through CT scans, blood work, ultra sounds and a HIDA scan. I get those results on the 15th.

In the meantime, yesterday (11/11/11) my meter registered 230 mg/dl. It had never been this high before, and I haven't done anything differently to cause it. Doctor has me on metformin now.

I am so depressed about this, this is as down as I have ever been. I am scared. I do not understand why it is happening to me. I do not know how to handle it. I can't seem to find any answers to any questions, and really, do I even KNOW what questions need to be answered? I swear this disease is horrible. I am losing any motivation I had to fight it. Been crying for 2 days now. I am only 37 and a mom of two minor children. I'm lost :(

Thanks for listening. I just needed to vent.

23 replies

ChrissyRI 2011-11-25 09:34:03 -0600 Report

Thanks everyone. I managed to get through the Thanksgiving holiday, so far, okay.

I saw my nutritionist on the 22nd and she had some great information. The metformin is working great, although I still do not like being on it. I have lost 15 pounds since the diagnosis, but this seems more genetic than anything because it hasn't really effected it much. If I can get through my 37th birthday on Sat I will be happy lol. You guys are great thanks for all the awesome information… The battle goes on… <3

digitaldoorbell 2011-11-23 21:39:35 -0600 Report

I understand being scared. I was when I was diagnosed a year and a half ago. We all work through that somehow. You will be surprised to see that you can effect things with nutrition and sleep and, if necessary, medication. Fortunately, I am not on diabetes medication and control it with diet and exercise. The interesting thing is, at this point I don't even miss the stuff that I used to eat. You learn new choices and new behaviors.

Let us know how you're doing.


Kirla 2011-11-12 19:07:29 -0600 Report

This is what has helped me control my blood sugar.

Feb 2009 I was diagnosed with a fasting blood sugar of 366 and A1C of 14.1. Started to eat a salad every day at supper. Also started to eat lots of low carb vegetables like broccoli, cauliflower, cabbage, cucumbers, spinach, pickles and sauerkraut. Started to drink 8+ glasses of water every day.

I then bought a meter and started to test my blood sugar before and after each meal. At first I was testing 2 hours after each meal and when my numbers dropped a lot I started testing 1 hour after meals. I was testing 5-7 times a day. I cut back or eliminated foods that spiked my blood sugar more than 50 points after eating.

By testing I found that foods like bread and most foods made of grains along with pasta, rice, corn, potatoes, oatmeal, cereals, chips, crackers, cakes, cookies, candy, soda, fruits, fruit juices, milk and most foods that contain more than 5-6 net carbs per serving as found on the package label all spiked my blood sugar. Some people can cut back on these foods and some people like me have to stop eating them.

After about 6-8 weeks my blood sugar readings were almost normal levels.

I found by reducing and eliminating high carb starchy foods helped me a lot. By adding small amounts of chicken, beef, pork or a hard boiled egg to my meals helped reduce blood sugar spikes also.

Good luck

ChrissyRI 2011-11-21 10:19:51 -0600 Report

Thanks for the advice!! I am really having a hard time with even just the diagnosis. I have to learn to get over that otherwise, it will in fact, defeat me. :-/

Caroltoo 2011-11-12 13:05:14 -0600 Report

Hi, Chrissy,

I'm hearing lots of frustration, confusion, and fear in your message. Believe me when I say there are a lot of us who have been there too! I suspect we have all felt at one time or another as you do now: very frustrated because what looked like it was working for us, either wasn't or has stopped being effective. Naturally, we go to the "so what now…!!!" thoughts, but we don't have to stay there!

Life with Diabetes is like an intricate puzzle. It takes time, patience, and lots of experimenting to figure out how to put it together so we can live successfully, but it is done daily. I wish there was a magic wand that could make all this get better for you/us, but it really just takes determination, good support staff, and hard work. You will become your own best advocate because only you live in the body and know how it feels. Sometimes, the challenge is to convey this to your support staff of doctors, nutritionist, educator, etc. so that they can understand what's happening.

Your initial motivation for healing may come from recognizing how much the two minor children need you as their mom, but eventually it will mature into you wanting to be the best you can be for yourself. It sounds selfish, perhaps, but when you are the best you can be because it makes you feel good about you, you will also have much, much more to share with those two precious children.

Hang in there. It is a tough challenge, but it is worth it to be able to see yourself healing!

Hugs to you…

MEGriff1950 2011-11-12 12:57:27 -0600 Report

Hello Chrissy, Do not dispare you have come to a good place with many caring people who will try to help you and who care.
Have you attended a diabetics education class? Not all nutritionists are good or know how to help with diabetes. You might need to seek a different nutritionist or a dietician.
When did you get the BG of 230? Was it fasting or after a meal and how long after? What did you eat before you got this reading? My diabetes is under control but if I eat rice, 2 slices of bread or deep fried food my BG will get that high or higher 2 hours after eating.
Chrissy keeping a journal is very important. Keep track of what and how much you eat and when. Also keep your BG in this journal too and when you tested. This will help you see what affects your BG (blood glucose).
Have you been eating 3 meals a day? Do you try to eat at the same time every day? Are you exercising?
Really 6.8 A1C is not that bad! That is about 1.3 above none diabetic. My first A1C was 14.
God bless,

lucymarcum 2011-11-26 14:37:14 -0600 Report

my first A1C was a 15. my doctor called me in to come see him asap. he couldn't believe it. and neither could i.
chrissy i know how you feel. i'm battling feeling discouraged but hopefully we can both get on the right track and become healthier.
Good Luck!

ChrissyRI 2011-11-12 14:29:23 -0600 Report

Thanks to you both for responding :) Now, to answer those questions: 1. I have been looking for an education class in my area and sadly, cannot find one. 2. I dropped the dietitian because it seemed kind of useless to me to go in there, visit after visit, be 'weighed in', and then lectured. She tells me different things than my doctor, and although he recommended her, I want us to be on the same page as far as the schematics of the disease. 3. The way it all went down was yesterday morning, my fasting BG was 130. I had a coffee. It jumped to 180 - breakfast ( I am a strange eater in the first place ) was more than likely an hour or so later, and probably consisted of a salad and hard boiled egg. (never liked breakfast), and then 2 hours later it went to 196, which has never happened to me before. I checked it again, about an hour or so later because I came down with an awful headache, and voila - 230. I then, immediately went to my doctor (which is also a walk-in) to have them check it because I honestly thought my meter was off. Turns out it wasn't. It was still high in their office, at which time they prescribed metformin. I took the bag, and toyed with the idea. I did not want to be on meds. I called my pharmacist. We had a talk. She told me the side effects outweight the need for them at this point. I reluctantly took it. I had dinner late. At around 9pm, I had onion soup and a slice of bread, and of course my favorite, salad. I took the pill with those things. Then my BG went down. Today, same type of thing. Woke up at 5:30am, BG 110. went back to bed. Got up for the day at 7 am (roughly). BG was 130 (still hadn't eaten, mind you). Had a coffee, BG went to 156. Had breakfast (yup, you guessed it, salad and hard boiled egg), BG went to 209. I had already taken the medication by now and was confused as to why 209, but I went with it. That was at 9:15am. 9:37am BG 181. One hour later, 128. 11:20am, 96. Had lunch at that time - one egg salad sandwich. 1:04pm 97. 1:48pm 121. 3:27pm (just a few min ago) 117. And I haven't eaten since 11:20am. Seems it is all over the place :( I don't understand this.

MEGriff1950 2011-11-12 14:43:41 -0600 Report

Cool Chrissy I think I know the answer to your problem. #1 You need to consume about 45 carbs for every meal including breakfast. Type 2 diabetics are insulin resistant this means that we produce insulin but do not know how to use it, metformin helps us to use it. When we do not even out our carbs our dumb bodies produce extra glucose. By not eating carbs in the morning, (this can be fruit) and drinking coffee (natural diuretic) you are becomming dehydrated. This makes your blood thicker plus no carbs and your body is adding glucose that is why you are getting those higher readings.
When you are testing your blood it will always be high immediately after a meal. It will come down a lot in an hour and even more after 2 hours. I suggest that you test 1.5 to 2 hours after meals and continue with your fasting testing.
If this does not make sense let me know, I will try to explain it better.

ChrissyRI 2011-11-12 15:12:02 -0600 Report

It makes sense, but then again it doesn't. I add tomatoes to the salad. Carbs not so much primarily because I am afraid to eat them. I have been eating this way straight through, and haven't had an issue until now. As for exercising, not as active lately because of the pain I have been experiencing with whatever else is going on (still do not know) although, I do try to do 30 sit ups or 20 push ups per day at least, regardless of how I feel.

MEGriff1950 2011-11-12 15:30:53 -0600 Report

Tomatoes are fruit but counted as vegetables as far as diabetes is concerned. You do need those carbs for breakfast. You can look up the carbs of any food item online.
From n type 2 diabetes, either the body does not produce enough insulin or the cells ignore the insulin. Insulin is necessary for the body to be able to use glucose for energy. When you eat food, the body breaks down all of the sugars and starches into glucose, which is the basic fuel for the cells in the body. Insulin takes the sugar from the blood into the cells. When glucose builds up in the blood instead of going into cells, it can lead to diabetes complications. http://www.diabetes.org/diabetes-basics/type-...
Here is a link for meal planning: http://mydrs.com/data/files/Type2DiabetesMeal...
Another meal planning link: http://www.sparkpeople.com/resource/nutrition...
Crissy, since you have started having issues I would still like to suggest some morning carbs. Once I started eating breakfast with carbs my BG got under control. If you try eating carbs during your breakfast for a couple of days and it doesn't change anything then I am wrong.

ChrissyRI 2011-11-12 15:45:20 -0600 Report

So like maybe a toast or something? I definitely need to learn more about meal planning. I don't know what is what half the time. Like, what is an ideal breakfast for type 2 diabetes? that first meal planner link is awesome i will work on that. thank you so much

Kats49 2014-10-16 17:53:06 -0500 Report

I stopped eating bread, and I also didn't like eating breakfast. Now I make myself… keeps my sugars under control. Fruits are carbs too. I drink my own smoothies. I use 1/2 cup of Greek yogurt, plain, 1/2 frozen berries, 1/2 cup almond milk 2 dates for fiber and sweetness, 1 Tbls. chia seeds and either a raw egg or 2 Tbls ground flax seeds…blend until smooth… have even added chopped spinach or Kale for a variety. This works for me…i sometimes eat just plain Greek yogurt with fresh berries. Gives me the protein I need plus the fiber. You don't have to eat a "traditional" breakfast

MEGriff1950 2011-11-12 16:41:44 -0600 Report

I like a cup of oatmeal or cream of wheat with 1/2 C fruit and a little milk. The hot cereal will bring your sugars up a bit in 2 hours from your fasting numbers but it is high in fiber and nutrition. I sometimes eat fried potatoes, using as little fat as possible, 2 strips of bacon and an egg or 2. If you like yogurt it is a good choice with fruit. If you really want salad you can add some croutons, kidney beans or crackers..read the lables to see the carb content. The beans are high fiber.
Including high fiber slows down the digestive process and helps level out the BG. I try not to eat much bread as it raises my BG even the healthy breads, many type 2's can eat the healthy breads. I am trying to find new things for breakfast.
There are a lot of healthy dry cereals which you can add fruit to also. I keep frozen berries onhand for my cereals. Blueberries are a good antioxident source. Remember your fruits count as carbs too.
Your dietician should have helped you with all of this instead of yelling at you. Maybe she does not understand diabetes and nutrition needs.

rij061258 2011-11-13 00:57:39 -0600 Report

MEGriff, Have you tried the Sara Lee 45 calorie bread? 2 slices has only 18g of carb. I have found it is the only bread I can eat. All other whole grain breads spike me too.

MEGriff1950 2011-11-13 12:02:07 -0600 Report

I have spike problems with all breads, the carb count does not matter. The 12 grain bread that my son uses only has 20 carbs in it. There is something that does not work for me with breads.

Caroltoo 2011-11-13 12:34:09 -0600 Report

MEGriff: I had a similar response to all breads. Turns out I am gluten intolerant, though not celiac. Doing much better now that I avoid wheat, barley, rye, and oatmeal (yes, oatmeal is g-f, but is often processed in places that process grains w/gluten). I've found quinoa (grain as cereal and in stews and flour in anything calling for flour) to be very helpful and easy to substitute. Rudi's has a very tasty g-free multigrain bread that doesn't cause me to spike.

MEGriff1950 2011-11-13 12:42:47 -0600 Report

I spike with gluten free bread too. Yes guinoa is great if you can get past the way it looks like little worms. I add it to soups and stews too but try not to pay attention to the looks. I hear that the red and black quinoa are best nutrition wise but they are very expensive to order online. I can buy the white at Walmart.

Caroltoo 2011-11-13 14:11:38 -0600 Report

Bummer. Hum, maybe we use different types. Mine is round and looks more like a risotta. Local health food store has the package of red for the same price as the package of white. I've never seen the black, so no info. there. I usually buy the white in bulk and it is about 1/4 what it is in packages. Good luck in your search.

ChrissyRI 2011-11-21 10:20:57 -0600 Report

Yeah, just another thing I have been blessed with due to this whole thing - gluten intolerance. Sometimes I can tolerate it, other times I cannot. This disease is so confusing.

Caroltoo 2011-11-21 11:24:41 -0600 Report

There is some speculation, and I hope some study, that gluten intolerance is one of the causative factors in diabetes, together with our genetics and other risk factors. I know my control of BG is much better when I'm gluten free.

I went g-f about three months ago and have seen very good results. I tried to go g-f other times and couldn't tell if it helped because I wasn't being strict enough with the diet. (A little gluten causes a lot of pain/gas!) Because gluten is everywhere in the world of processed foods, the easiest way to go g-f is to cook from real food: low fat meat, vlow glycemic index vegetables, lower glycemic index fruit, and olive oil. I use balsamic vinegar as my usual salad dressing.

There are several brands of g-f breads; I prefer Rudy's multigrain to Udy's. You can also make your own spaghetti and macaroni dishes using quinoa products—there are some that mix quinoa and rice which send my BG up, but also quinoa only products which dsn't. Caution: it's still a carb, so eat carefully until you know how much you can tolerate. When you get to where you want to add sauces, get some of the g-f flours to use in place of wheat flour. There are lots of g-f cookbooks and recipes, some here on site.

It's a challenge here in the U.S. to think of eating without wheat (and barley, rye, and oats) because our diet is based on wheat and corn, but once you wrap your mind around that, you will actually find yourself eating better and liking it. Oh, oats don't have gluten but are usually milled where wheat is milled so has wheat/gluten in the prepared product.

Happy eating! Carol