Theory of Underlying Cause of my BB – Carbs & Blood Gluc
Posted: Mon Jul 13, 2009 2:43 pm
Theory of Underlying Cause of my BB – Carbohydrate effect on blood glucose level
Summary:
I have measured, most days for the past two weeks, my fasting blood glucose level (immediately upon waking before ingesting anything) and my postprandial blood glucose level (2 hours after eating). The results indicate a pre-diabetic condition. My theory is this may be the root-cause of my BB.
My BB is successfully managed by following two practices.
1. scrupulous attention to dental hygiene
2. limiting carbohydrates in my diet
When I limit carbohydrates I am BB-free. When I eat daily-amounts of carbohydrates, that seem normal for most people, my BB returns.
My fasting blood glucose level moves into the pre-diabetic range when I eat normal portions of carbohydrate. This means the glucose in the bloodstream is admitted abnormally slow into muscle and organ cells. It is therefore at abnormally-high concentrations available to microorganisms in my mouth, skin, etc. which can populate to above-average levels.
If this theory is true (for me); then, no level of above-average dental hygiene procedures alone is sufficient. I must couple good dental hygiene with limited carbohydrate.
Detail:
Two weeks ago I purchased a blood glucose meter kit at a local pharmacy. It was $10.USD and the kit included a portable, hand-held, battery operated, digital glucose meter, 10 lances, 10 disposable glucose test strips, and a glucose solution for meter calibration. Additional blood glucose test strips cost $30.USD for 50 strips.
I am not, yet, fully in a testing routine. I purchased the kit to begin observing the relationship between my blood glucose level and BB, and to establish a set of baseline measurements.
The testing procedure:
• A glucose test strip is inserted into the blood glucose meter. The insertion of the strip automatically starts the meter.
• The kit includes a spring-loaded lance to pierce the skin and bring a drop of blood to the surface.
• The edge of the test strip is then contacted with the blood drop and the drop is drawn into the strip capillary.
• A digital reading of glucose concentration appears within seconds, reported as milligrams of glucose per dL of blood volume.
• Check the meter calibration with the standardized glucose solution.
Week 1 – Low carbohydrates versus my typical diet. I ate primarily vegetables, with some eggs or meat. I ate little, or no, fruit. Little, or no, sweetened soft drinks. I drank coffee throughout the day, each cup containing 1 teaspoon of table sugar. I also used non-dairy creamer. I had a beer twice within that week.
Week 2 – I returned to my normal diet. I consumed food and drink items listed above in the Week 1 section. I also ate fruit, pasta, pizza, rice, some cake and candy. I ate these items in serving portions that most would consider typical.
Results:
Week 1[Low carbohydrate intake]
Fasting Blood Glucose (mg glucose/dL blood) – 87, 90, 85, 74, 97
Postprandial Blood Glucose (mg glucose/dL blood) – 96, 176, 145, 99, 150
Week 2 [Normal carbohydrate intake]
Fasting Blood Glucose (mg glucose/dL blood) – 109, 108, 104, 123, 111, 113, 113, 103, 114, 118
Postprandial Blood Glucose (mg glucose/dL blood) – 117, 125, 112, 78, 105, 131
Discussion:
Blood glucose levels (in concentrations of mg/dL) as reported by the American Diabetes Association (ADA) appear in the following list:
fasting: Normal = 70-99, Pre-Diabetic = 100-125, Diabetic = 126 or higher
postprandial: Normal = 70-145, Diabetic = 200 or higher
random: Normal = 70-125
My fasting blood glucose levels are within the normal range when I eat a low-carbohydrate diet.
My fasting blood glucose levels are within the pre-diabetes range when I eat the collection of foods that I have eaten for decades, i.e. a more-balanced diet containing a large fraction of carbohydrates.
Summary:
I have measured, most days for the past two weeks, my fasting blood glucose level (immediately upon waking before ingesting anything) and my postprandial blood glucose level (2 hours after eating). The results indicate a pre-diabetic condition. My theory is this may be the root-cause of my BB.
My BB is successfully managed by following two practices.
1. scrupulous attention to dental hygiene
2. limiting carbohydrates in my diet
When I limit carbohydrates I am BB-free. When I eat daily-amounts of carbohydrates, that seem normal for most people, my BB returns.
My fasting blood glucose level moves into the pre-diabetic range when I eat normal portions of carbohydrate. This means the glucose in the bloodstream is admitted abnormally slow into muscle and organ cells. It is therefore at abnormally-high concentrations available to microorganisms in my mouth, skin, etc. which can populate to above-average levels.
If this theory is true (for me); then, no level of above-average dental hygiene procedures alone is sufficient. I must couple good dental hygiene with limited carbohydrate.
Detail:
Two weeks ago I purchased a blood glucose meter kit at a local pharmacy. It was $10.USD and the kit included a portable, hand-held, battery operated, digital glucose meter, 10 lances, 10 disposable glucose test strips, and a glucose solution for meter calibration. Additional blood glucose test strips cost $30.USD for 50 strips.
I am not, yet, fully in a testing routine. I purchased the kit to begin observing the relationship between my blood glucose level and BB, and to establish a set of baseline measurements.
The testing procedure:
• A glucose test strip is inserted into the blood glucose meter. The insertion of the strip automatically starts the meter.
• The kit includes a spring-loaded lance to pierce the skin and bring a drop of blood to the surface.
• The edge of the test strip is then contacted with the blood drop and the drop is drawn into the strip capillary.
• A digital reading of glucose concentration appears within seconds, reported as milligrams of glucose per dL of blood volume.
• Check the meter calibration with the standardized glucose solution.
Week 1 – Low carbohydrates versus my typical diet. I ate primarily vegetables, with some eggs or meat. I ate little, or no, fruit. Little, or no, sweetened soft drinks. I drank coffee throughout the day, each cup containing 1 teaspoon of table sugar. I also used non-dairy creamer. I had a beer twice within that week.
Week 2 – I returned to my normal diet. I consumed food and drink items listed above in the Week 1 section. I also ate fruit, pasta, pizza, rice, some cake and candy. I ate these items in serving portions that most would consider typical.
Results:
Week 1[Low carbohydrate intake]
Fasting Blood Glucose (mg glucose/dL blood) – 87, 90, 85, 74, 97
Postprandial Blood Glucose (mg glucose/dL blood) – 96, 176, 145, 99, 150
Week 2 [Normal carbohydrate intake]
Fasting Blood Glucose (mg glucose/dL blood) – 109, 108, 104, 123, 111, 113, 113, 103, 114, 118
Postprandial Blood Glucose (mg glucose/dL blood) – 117, 125, 112, 78, 105, 131
Discussion:
Blood glucose levels (in concentrations of mg/dL) as reported by the American Diabetes Association (ADA) appear in the following list:
fasting: Normal = 70-99, Pre-Diabetic = 100-125, Diabetic = 126 or higher
postprandial: Normal = 70-145, Diabetic = 200 or higher
random: Normal = 70-125
My fasting blood glucose levels are within the normal range when I eat a low-carbohydrate diet.
My fasting blood glucose levels are within the pre-diabetes range when I eat the collection of foods that I have eaten for decades, i.e. a more-balanced diet containing a large fraction of carbohydrates.