Predict your Glucose Levels

The objective of this page is to teach you to LOOK AT ANY FOOD and to PREDICT how it will cause your glucose level to react in YOUR BODY...

There are two fundamental tools you need...

FIRST, you need to buy a Glucose Meter and learn to use it. I recommend the Roche Accutrend Sensor (also known as Roche AccuCheck Advantage.) Cost of a Roche Accutrend Sensor is about $75 dollars. You should also buy about 250 test strips, which cost about 50 cents each.

SECOND, you should have a fairly accurate scale to weigh foods from 0 to 2000 grams, with an accuracy of 1 gram. (0 to 500 or 1000 grams is good enough also.) Cost of a scale is about $50 dollars.

THIRD... You should know how to use the Carbohydrate Thermometer You should be be able to classify ANY food into one of the seven categories of The Carbohydrate Thermometer and to recognize immediately the percentage of carbs in 100 grams of that food. This is VERY EASY to learn how to do it.

Memorize the seven categories of the Carbohydrate Thermometer in order, from top to bottom and bottom to top, and learn the percentage of carbs that is assigned to the GROUP... The percentage is very easy to remember if you remember that the bottom is 0 and the top is 100... then: half of 100 is 50... half of 50 is 25... half of 25 is 12.50... half of 12.50 is 6.25... and the mid point between 50 and 100 is 75. Those are the percentages of carbohydrate that you will assign to the entire group of food in that category.

The order of the seven groups is easy to memorize also, and it is: abajo para arriba es:

ANIMAL ORIGIN
VEGETABLES
FRUIS
STARCHES
BREAD
SWEETS AND CEREALS
SUGAR
Memorize the Carbohydrate Thermometer, and use it to estimate how much carbohydrates are in the food you want to eat.

How to Know how your body reacts to carbs

First you must eat a known quantity of various food and then test your blood glucose with a glucose meter. Write your results in a notebook, with date, hour, what you ate, and test result.
2. Weigh and dissolve EXACTLY 6 grams of SUGAR in a glass of water. Drink it. Write this down in the notebook.
3. Measure blood glucose after 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, and 120 minutes.
4. Repeat steps 2 and 3 with 12 grams, 25 grams, 50 grams, and 75 grams of SUGAR. Write your results in the notebook.
If you want to, repeat the test so that you can confirm that this happens every time.
A WORD OF CAUTION: The pancreas stores insulin so that it can be released quickly when necessary. This accumulated insulin will give you a different result than when there is no accumulated insulin, known as primary vs. secondary response. In order to get the best results, you should take this test 2 hours after you have had breakfast, so that your pancreas has already released the stored insulin, or at least has a similar amount when you take the tests, with a secondary response. This means that your predictions might be higher than in fact, which is better than to predict that your glucose would be lower than in fact.

PREDICT YOUR GLUCOSE LEVELS

With what you now know about how YOU react to SUGAR, you can now predict how you will react to almost ANY other food. Simply calculate how much carbohydrate is in the food you are about to eat, and you will get a similar result. HORA VIENE LO INTERESANTE: Con lo que aprendiste de como tu mismo reaccionas al AZUCAR, y con lo que sabes del contenido aprox de carbohidratos en los siete grupos de comidas del Termometro de los Carbohidratos, y como sabes que AZUCAR es 100% Carbohidratos, ahora podras PREDECIR cual va a ser tu nivel de azucar si calculas la cantidad de gramos de carbohidratos en cualquier comida. MAS O MENOS, tu resultado lo puedes predecir calculando cuantos gramos de carbohidratos hay en la comida que vas a comer, según te salió cuando tomaste una cantidad conocida de AZUCAR. Pesa CUALQUIER CANTIDAD de cualquier alimento (no mixto, es decir, no pan con lechuga y hamburguesa y catsup, sino que cada cosa solita) y calcula cuantos gramos de carbohidratos contiene. Por ejemplo.. Un huevo, pesa 52 gramos, es 0% Carbo, total 0 carbos. PREDICCION: no va a subir la glucosa casi nada. En realidad, no me sube A MI casi nada. Un pepino, pesa 161 gramos, es 6.25 Carbo, total aprox 10 gramos carbo. PREDICCION: Me va a subir A MI de 90 mg/dl a 110 mg/dl Un pedazo de melon, o de sandia, o una manzana... supongamos que pesa 170 gramos... es 12.5% carbo, total aprox 20 gramos carbos. PREDICCION: Me va a subir A MI de 90 mg/dl a 120 mg/dl Un plato de espaghetti... pesa 250 gramos, 25% carbo, total 62 gramos de carbos. PREDICCION: Me va a subir A MI de 90 mg a 150 mg/dl o mas... Un pedazo de pan bolillo... pesa 70 gramos, 50% carbo, total 35 gramos de carbo. PREDICCION: Me va a subir A MI a 130 mg/dl Un plato de Corn Flakes... pesa 80 gramos... 75% carbo, total 60 gramos carbos. PREDICCION: Me va a subir A MI de 90 mg/dl a 150 mg/dl o mas.. O veamos una comida con varias cosas, pollo, arroz, frijoles, postre, vaso de Coca Cola, etc... Cada cosa pesa algo, y contribuye con cierta cantidad de gramos de carbohidratos. A "ojo de buen cubero" ya sÉ que el ARROZ, FRIJOLES, POSTRE, PAN, y VASO DE COCA COLA estan repletos de carbohidratos. Un carbohidrato es una CADENA DE AZUCARES (aunque no sea "AZUCAR DE CAÑA" son "azúcares") Sin tener que medir ni pesar los alimentos, se que se pasa de 80 gramos de carbohidratos, y que me va a mandar la glucosa a cerca de 180 mg/dl. que en MI TABLA de interpretacion de glucosa es "PARA MORIR"... (no me matara hoy, pero ayudará a causar mi muerte en el futuro) SI TODAVIA NO ERES DIABETICO, lo mas alto que sube la glucosa es aprox 180 mg/dl Esto es porque por debajo de 180 mg/dl la glucosa se queda en la sangre, pero arriba de 180 mg/dl los riñones ya no pueden con tanta carga y la glucosa se pasa a la orina. (Por esta razón, TODO lo que se escribió sobre la diabetes ANTES de que existiera el glucómetro, aprox 1970, NO SIRVE HOY PARA NADA. Los doctores no podian detectar diabetes si la glucosa no se pasaba a la orina, o sea si la glucosa estaba abajo de 180 mg/dl, no se pasaba a la orina. La persona podia ser diabético, y si la prueba se tomó cuando la glucosa no subió arriba de 160 mg/dl, muchas veces los doctores no podian detectar la diabetes...pensaban que el paciente no tenia diabetes, o si ya sabian que era diabético, entonces pensaban que las cosas iban bien.) Asi es como los doctores en la Grecia antigua detectaban el azucar en la orina, "orina dulce" y diagnosticaban Diabetes. Tambien es por esto que SE DAÑAN los riñones, cuando los obligamos a limpiar la sangre con tanta glucosa que ya no pueden mas, y se pasa la glucosa a la orina. El daño a los riñones es reversible hasta cierto punto, pero despues ya es demasiado, y los riñones se dañan irreversiblemente. Por esto yo digo que glucosa 180 mg/dl es "para morirse"... (Repito mi tabla de interpretacion de Glucosa, para que este todo junto aqui en esta respuesta) 70 a 90 es Optimo 100 es Alto 110 es Muy Alto 120 es MALO 140 es TERRIBLE 160 es HORRIBLE 180 es PARA MORIRSE 200 o mas es SUICIDIO Cuando a un diabético le sube la glucosa a 200 o mas, es porque YA ESTA MAL DE LOS RIÑONES, aunque tal vez todavia no lo suficiente mal para matarlo... pero suficiente para darle mala calidad de vida. ES CIERTO que algunos alimentos contienen mas fibra que otros, y cuando no saben como explicar las cosas, los "expertos" nos hablan de "carbohidratos complejos" y "carbohidratos simples" y nos dan tablas y indices y otras cosas para dar una respuesta que nadie entiende... Yo prefiero simplificar, y solamente me importa EL TOTAL DE CARBOHIDRATOS. AZUCAR de caña = 100% CARBOHIDRATOS pero no todos los carbohidratos son AZUCAR de caña... sin embargo, no me importa... Todos los carbohidratos son "una cadena de azucares" y lo que se aprende de como reaccionamos al AZUCAR de caña, es mas o menos identico a como vamos a reaccionar a carbohidratos complejos o simples, sean o no sean azucar. Y si este método no es exacto, no importa. Lo que importa es PODER PREDECIR a que nivel va a subir la glucosa, para asi poder SABER Y DECIDIR si me lo como o no. >Quiero empezar a probar ahora que se que la relación de Triglicéridos/HDL(el bueno)mide la cantidad de insulina en forma refleja. > Dr. Ricardo Weschenfeller Ellis: No sé de que me estas hablando, pero sí se como predecir cual va a ser mi nivel de INSULINA en mi sangre. Por lo general, si mantengo mi glucosa muy baja el DIA ANTERIOR A UNA PRUEBA DE SANGRE (la prueba la hago en un laboratorio) A MI me va a salir MENOS que "3" en un rango de 3 a 25, en que "3" significa "MUY BAJA RESISTENCIA A LA INSULINA" y "25" significa "MUCHA RESISTENCIA A LA INSULINA." Si comi MAL el dia anterior, en la mañana mi glucosa en sangre antes de desayunar esta por 100 a 105, y puedo predecir que mi INSULINA (medida en laboratorio) saldrá aprox "7" que es ALTO para MI... Todo lo que pasa HOY tiene que ver con los alimentos que escojimos AYER, y todo lo que nos va a pasar MAÑANA (o en el FUTURO) tiene que ver con los alimentos que escojemos comer HOY. POR ESA RAZON soy muy estricto con comer bien, porque sé que algún dia, quiera o no quiera, la enfermedad que me va a matar va a ser DIABETES o causada por DIABETES... (ataque de corazon, derrame cerebral, cancer, problemas del riñon, y diabetes... mas de 80% de todas las muertes... todas son causadas directamente, o empeorados indirectamente, por la diabetes) Y aún asi, aún sabiendo esto, no siempre como bien. Es MUY DIFICIL dejar de comer comidas malas, como: pastel de chocolate, o helado de chocolate, o pan, o una empanada, etc., solamente porque sabemos que son malas... Pero es posible comer MENOS comidas malas y MAS comidas buenas. Yo siempre trato de comer "El Doble de lo Bueno, y La Mitad de lo Malo"... o nada de lo malo. ¡PERO LA COMIDA MALA ES TAN DELICIOSA! Ni modo... Es deliciosa pero hay que dejarla lo mas que se puede. Es decisión de cada uno de nosotros. No es responsabilidad del doctor, ni de nadie mas... es responsabilidad de cada uno de nosotros cuidar nuestro propio cuerpo, porque es lo más valioso que tenemos. - Ellis Felicidades a todos, mis mejores deseos por que 2005 sea un año de Paz en el mundo, y de Buena Salud en sus hogares. - Ellis

MEMORIZE THIS:

0 ANIMAL ORIGIN (meat, chicken, fish, eggs, milk, yoghurt, cheese, etc.)
6.25 VEGETABLES (lettuce, onions, tomatoes, cucumbers, carrots, etc.)
12.50 FRUITS (berries, oranges, watermelon, peaches, apples, pears, etc.)
25 STARCHES (rice, beans, spaghetti and pasta, corn, nuts, potatoes, etc.)
50 BREAD (bread of any kind, bagels, cakes, cookies... everything made in a pastry shop)
75 SWEETS AND CEREALS (candy, chocolates, Corn Flakes, Honey Smacks, Corn Pops, Basic 4, ANY BOXED CEREAL, etc.)
100 SUGAR (sugar, dry powders such as instant coffee, etc.)

How do you predict the future? You predict the future by learning to interpret the past. Long range weather forecasting is not very accurate, but even a child can learn simple weather forecasting only 30 minutes into the future. If presently it is a sunny day, or there are white cumulous clouds in the sky, it is NOT going to be raining half an hour later... (it might rain later, but in this example I am only interested in predicting if it will rain in the next half hour.)

If there are heavy dark clouds overhead, and the wind is picking up, IT IS GOING TO BE RAINING in the next half hour.

Speaking of blood sugar levels, I am only interested in predicting what my blood sugar will be 30 minutes after eating. If it will be higher than I want it to be, then I have to make a decision: will I eat the food that will cause the increase in blood sugar? Will I leave the food that will cause the increase in blood sugar? Will I eat but not eat as much? Or will I eat it and not worry about it.

If you are going to eat food that will cause your blood glucose to rise and you will not worry about it, you are wasting your time reading this report, because you are not interested in your long term health. Ask for your money back. This method is only for people who want to have good health. (I know somebody who I admire greatly for his business sense, but who has no health sense at all... or at least, at this moment he doesn't... unfortunately, he will worry about his health after he loses it...)

I keep my glucose levels between 70 and 105 for most of the day, every day since I began to do this in 2002. I LOOK AT THE FOOD I AM ABOUT TO EAT and I TRY TO GUESS what my glucose levels will be an hour later... Then I TEST MY GLUCOSE LEVEL... If I am right, great! If I am wrong, I try to learn why I am wrong... what happened to put my glucose higher than I wanted it to be?

Life is full of surprises. I have found many drinks that caused my glucose levels to shoot up, for example egg nog, which I thought was eggs, milk, and a little bit of sugar. For example, chocolate milk shake, which I thought was milk, and ice cream with a little bit of sugar. For example, a "light" soft drink, which I thought did not contain sugar... a "lite" yoghurt that I was told contained no "sugar"... a glass of orange juice which I thought would be "good" for me.

Get a Roche Accutrend Sensor glucose meter... Every package of strips comes with a chip that calibrates that particular lot of strips so that the results are consistent from one package of strips to the other. This is a good reason why I like the Roche AccuCheck Sensor (a.k.a. AccuTrend Sensor). It also means that if you ask me to interpret your results, we, as a group, are using the same meter, and our results are also "calibrated" to each other, so I will be able to understand and interpret your results better. - Ellis]

Other meters are notoriously inconsistant in their calibration but keeping them calibrated solves this problem somewhat. Not only are they inconsistent in their calibration, they are also inconsistent in how they take their readings, so their results are also not easy to compare. How you take the blood sample and put it on the strip can also be inconsistent, and this is also solved by the Roche sensor strips, because they "suck" the blood into the strip, evenly.

You should test daily, several times a day - then you should write down your results in a notebook, and chart your readings on a graph - this will give you an overview of your true sugar status. Individual readings may or not mean very much but getting an overview of the trends gives more information on this. Write your results in a notebook, in columns, headed like this:

DATE -- HOUR -- CARBOTHERM -- AMOUNT AND DESCRIPTION OF FOOD -- MG/DL

First, test yourself BEFORE you eat the food, then test yourself 30 minutes AFTER you eat the food. If your glucose goes up above 120, it will continue to rise for the next 30 minutes. If it stays under 105, it is not going to rise anymore...

You could take a test every 5 minutes and you will "SEE" it going UP. Sometimes I have tested myself 3 times every 10 minutes for two hours, and you get a really good graph if you choose one of the three, and plot it.

(NOTE: I take 3 readings in ten minutes because sometimes one of them is "NOT LOGICAL" like you might get 122, 128, 125, then 129, 136, 135, then 118, 142, 146... It doesn't take a genius to realize that "118" is off, incorrect... you can scratch it... and your graph is 125, 135, 146, or about there...)

Think of everything that goes into your mouth as fuel that you are throwing into the FIRE that is burning WITHIN YOU.

You should know the seven groups of the Carbohydrate Thermometer by "heart" or by "instinct" already, ie, you shouldn't have any trouble knowing that a mango or an apple is a FRUIT, a bagel is a BREAD, a pizza or potatoes or rice or spaghetti or beans or corn or nuts are all STARCHES, you should be able to figure it out that chicken is ANIMAL ORIGIN, etc. There are only seven groups of foods, so learn by instinct to classify any food or combination of food (like Pizza) into one of the seven groups.

Try to PREDICT what your glucose levels will be AFTER you eat a certain type and quantity of food. This is really the single most important lesson you can learn about nutrition, because once you know how to PREDICT what your glucose levels will be thirty minutes AFTER you eat, THEN YOU are finally in command of what your glucose levels will be. If you LIKE to have glucose reach 150, or 160... no problem... Go ahead and drink that glass of orange juice, enjoy it, and may your growth hormone or your youth protect you (which it won't). The point is, now it is YOUR CHOICE, you KNOW what you are doing to your only body in this only life of yours. You got it, you own it, now you decide if you want to take care of it.

We all have to make choices, and yours might be to enjoy eating pizza and drinking orange juice, and eating a loaf of bread fresh out of the oven... I have done all of these things many, many times before in my life, and I cannot tell you not to do it. I can only say I regret that I didn't know then what I know now, because no doctor ever told me that the food I eat today will affect my health forty years from now.

No doctor ever wrote in a book the things I have written about glucose levels here on Rejuvenation. This is not intended to be a complaint about doctors, because doctors are like everybody else, they were not born knowing everything... They simply didn't know it, because they learned misinformation from the "experts" too...

The "experts" have been wrong and are still wrong... Most Doctors have an excuse, because they don't claim to be experts in nutrition... and maybe the experts at the U.S.D.A. had an excuse until the 1970's, before the glucose meter was widely used... but the U.S.D.A. "experts" don't have any excuse today, because it is so obvious to me that the recommendations of the Food Guide Pyramid CAUSE high glucose levels... It doesn't take a genius to figure out that frequent high glucose levels TODAY will cause Diabetes in the FUTURE...

(NOTE: The bottom and largest portion of the Pyramid is for BREAD, STARCHES, CEREALS, followed closely a bit higher in the middle by FRUITS and VEGETABLES, then a small area to DAIRY and ANIMAL ORIGIN... This is precisely, exactly, UPSIDE DOWN from what it should be!!!)

There is no explanation for this Official Ignorance, except perhaps that they are selling their souls to the Food Industry, or deliberately keeping the Food Guide Pyramid without change because it would cost extra billions to feed school children correctly... or the cereals produced by American farmers would not find as good a market, and there is pressure to help the farmers, or the vested interests of the Food Industry... But it goes against GOOD HEALTH, and I am not worried about the Food Industry, I am worried about MY HEALTH and YOUR HEALTH, first, and only.

I don't know WHAT is the reason, and I hate to seem like I see a PLOT or a CONSPIRACY, but I do think the Food Guide Pyramid is dictated by ECONOMICS and not by GOOD NUTRITION, or MEDICAL SCIENCE. It is sad to think that that is how things work in the Government, but fortunately, that is not how things work with me.

KEEP YOUR GLUCOSE LEVELS CONTROLLED! DON'T BELIEVE ANYBODY. DON'T EVEN BELIEVE ME!!! BELIEVE THE GLUCOSE METER! Learn to use a glucose meter, and use it OFTEN. This is the single BEST advice I have ever given on Rejuvenation, and it is absolutely FREE for YOU. I mean it. If I would earn a penny per person who should listen to it, I would be a millionaire in a minute.

I discovered what I did about glucose using a cheap $75 glucose meter. At first I didn't know how to interpret the readings, and I found no good help on the internet or by reading the mistaken advice of diabetes specialists meant for seriously ill diabetes patients. They are HAPPY with 160's and ecstatic with 140's... It took me a while to understand that those are HORRIBLE readings, and I was getting them EASILY with a single plate of spaghetti, or a plate of Paella which I thought was GOOD for me because it had plenty of chicken and fish... But it also had plenty of RICE... It was the rice that shot my glucose levels to 170's... By reading about diabetes, I knew 180 was DEATHLY because it is the point at which you destroy your kidneys in about 15 years. So 170 couldn't be so "cool".

This finally opened my eyes and I wrote then: KEEP YOUR GLUCOSE LEVELS LOW (between 70 and 105) 24 HOURS A DAY, EVERY DAY, IF YOU CAN. EVERY INSTANT THAT YOUR GLUCOSE LEVELS ARE HIGHER THAN 105 YOU ARE AGING A LITTLE BIT FASTER THAN THE MINIMUM. THE HIGHER IT GOES, THE FASTER YOU AGE, AND THE LONGER IT TAKES FOR YOUR GLUCOSE LEVELS TO COME DOWN BELOW 105 AGAIN.

Note: As pointed out by Life Extension Magazine, in January 2004, even a FASTING GLUCOSE level of 105 is not ideal... the ideal POINT is 85, according to Life Extension, and about a 90 in ME, according to my Roche Glucose Meter... Don't confuse FASTING GLUCOSE levels with AFTER YOU EAT Glucose Levels ("after you eat" is called "post prandial" for reasons which I don't know, but I guess it is so that it sounds complicated enough, and professional.

MY CHOICE, if I had known it then, WOULD HAVE BEEN to be alive and healthier thirty or fifty years in the future, from then, ie, now. FORTUNATELY, my pancreas is a pretty good piece of equipment, and with all the beating that I gave it, it is still not to the point where I am a diabetic as defined by the A.D.A., but I am a diabetic as defined by me, ie, I am about 75% or more of the way on The Road to Diabetes... I already cannot afford to eat bread and drink a large glass of orange juice very often, because I am perhaps only 5 or 10 years away from a bad case of diabetes II if I would continue to eat without measure.

If you refuse to want to get sick twenty or thirty years from now, then drink a very small amount of that orange juice now, and drink the other half at the end of your meal. Keep track of your glucose levels, and every time they rise to 120, you should try to think back, WHY DID THEY GO UP? WHICH PARTICULAR FOOD MADE THEM GO UP? It is AMAZING how many foods I THOUGHT WERE GOOD FOR MY HEALTH which now I am ABSOLUTELY CONVINCED are BAD for my health! This includes BEE's HONEY, BREAKFAST CEREALS, BREAD, POTATOES (I had been brain washed to think that baked potatoes were excellent, fried potatoes were not...), FRUITS... At least I was bright enough even when I was at my most ignorant to avoid SUGAR, but otherwise, I massacred my pancreas most of the time until age 56.

If someday I actually get to the point that I have an e-book to sell, and if I become rich by ending the Diabetes Plague, well... that would be really nice... but it is really not the reason why I have been telling you to stay healthy and avoid diabetes... Becoming rich for this reason, as Ayn Rand might have said, would be totally appropriate, and a very good thing... an honor, actually... I would be honored to earn my money by teaching people how not to get diabetes.) - Ellis]

As we all know insulin resistance is a tricky point for those taking GH.

Here are some pages related to my replies above:

The Glucose Theory of Aging

The Amazing Carbohydrate Thermometer

Diabetes Made Simple

The Road to Diabetes http://www.rajeun.net/road.html

The Food Guide Pyramid Side by Side with the Carbohydrate Thermometer.

This method works. Without any doubt, it is excellent for anybody who is NOT a diabetic to be conscious of glucose levels, and to understand that "normal" is really "horrible"... ONE GLASS OF ORANGE JUICE... ONE SERVING OF FRENCH FRIED POTATOES... ONE PIECE OF BREAD... is enough to send MY glucose levels into orbit.

I try to keep glucose levels at pre-breakfast levels, all day, even after eating. This is also excellent for anybody who has diabetes Type II. But it is much more difficult for somebody with Diabetes Type I (ie, their pancreas does not produce any insulin) and also much more difficult for persons with [check: gastroparesis], which means they have had glucose levels high for so long that they have sustained damage to their nervous system, which controls their stomach muscles, so food is not released into the intestines in a normal or expected pattern.

So how do I do it? Easy. I know how my body will react to more than 6600 foods.

How did I do that? Easy. I learned to look at food and calculate how much carbohydrates they contain. (And I have tested myself to know how I react to different amounts of carbohydrates, so I know how I will react to the carbohydrates that are in the food I might eat.)

How do I do that? Easy. One day I drew the Carbohydrate Thermometer on a napkin for a doctor to who I was explaining the carbohydrate content of food, and I realized that what I had just drawn could easily explain carbohydrate content to anybody who takes 10 minutes to memorize it. So I see any food, and I know how much carbohydrates it contains per each 100 grams...

The most difficult part is to calculate how much the food I serve on my plate weighs. This is solved if I have an accurate scale, but I don't usually carry an accurate scale with me. So... I have learned to calculate the basic amounts, of fruits and starches, and bread. I don't need to calculate the weight of foods of Animal Origin because they do not contain any carbohydrates (except for milk and yoghurt and cheese, for which I use 4% as a figure, and I limit myself to a small glass of milk), or of cereals or sweets, because since I learned how bad they are for me, I hardly ever eat any breakfast cereals or sweets. ("birds of a feather flock together".)

A Note of Caution: Although my method does not change the function of any medicines you might be taking, it might be so good for you that you might require a lesser dose. If you are taking any medicines, if you are diabetic, or if you have any illness at all, PLEASE CONSULT with your doctor before you follow my glucose control program.

However, the principles outlined to obtain good glucose control are helpful for diabetics Type I, and diabetics who have had nervous system damage, except that you will have a more difficult time to control your glucose whenever it goes above 140.

Introduction

It isn't difficult to predict your glucose levels, and it is extremely important. To control glucose levels is the single most important thing to do to avoid complications from diabetes, if you are diabetes, and the single best way to avoid diabetes, if you are not diabetic. In this book I will teach you a very, very simple way to predict YOUR glucose levels. For this you will need the following:

1) Determine whether you will get Insulin Response I, or Insulin Response II.
Insulin Response I is what you get when you have not eaten or drunk anything (except water) for 3 hours or more.
Insulin Response II is what you get when you have eaten less than 3 hours, or in the same meal that is longer than 20 minutes. "Dessert" after a meal will give you Insulin Response II.

A glucose meter. I like the Roche AccuCheck Sensor.

2) An accurate scale to weigh your food.

3) An understanding of my Carbohydrate Thermometer

4) You will have to test your reaction to SUGAR so that you can use this to predict what will happen when you eat ANY AMOUNT of (almost) ANY FOOD.

I. Carbohydrate Thermometer

II. Understand how YOU react to SUGAR. See the typical graphs of Glucose Tolerance Test, and determine which graph describes your reaction to carbohydrates.

III. Now that you know how you react to sugar, you must be able to calculate how many GRAMS OF SUGAR (CARBOHYDRATES) is in the food you want to eat. For the moment, you will WEIGH foods of the seven categories of the Carbohydrate Thermometer, but I will also give you a pictorial that will teach you to estimate how much food is in the plate you intend to eat.

IV. Test to see if your prediction is correct.