Should we only be concerned about how high our blood sugar is or should we be concerned about how much sugar we store in our livers? I have been experimenting with the cheese cake and Sues Apple Cake recipe. Day before yesterday when I ate two pieces of cheese cake and two pieces of apple cake (I made it twice) normally a lot, if it wouldn't have the Hi maize 260 and Splenda in it. The following day my fasting blood sugar was only 69. I had eaten so much of the Hi maize that I couldn't eat breakfast as it makes you so feel full for a long time. My fasting blood sugar is 69 and I go to a 2 hour meeting without breakfast. Meeting is over and I am slightly light headed from low blood sugar. I stopped at the credit union on my way to do my weights at the YMCA and they had candy bars. So I bought one and ate it to carry me through weight exercise.
Blood sugar went up, no surprise, the rest of the day I ate very low carb however the next morning my blood sugar is 139. It is almost 24 hours later. Here is what I think happened. When I don't vary from my very low carb diet, I don't load my liver with glucose to come out and bite me the next morning. The sugar in the candy bar was more than I needed for the weight exercise so it loaded my liver. Even though my blood sugar eventually went down during the day of eating the candy bar, the excess blood sugar was waiting in my liver and came out during the night.
This has happened before, it is not the first time. My conclusion is getting blood sugar down with drugs or insulin from a diet too high in carbohydrates loads the liver to come out at another time.
Low carbs, low fasting blood sugar. What do you all think and experience?
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