Gestational Diabetes: What do you eat?

What do you mean by spike, though?? I am concerned they have explained nothing to you and you are mistaking normal rises in blood sugar with spikes. And how fast is it dropping after you eat?

You cannot live on just cucumber. Your baby needs food!! Try cutting out the bread first before the dairy because you need that fat for your baby's brain to develop. We gotta figure out something for you to eat here, even if you do end up on insulin because starving yourself is not going to work.

And what about avocados, is that something you can get ahold of?

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People are told anything from 130 to 145. Did you test again at the 2 hour mark?

I think that if you are having some readings in normal range (both fasting and not fasting) that is very encouraging.

Some people just can't do the bread. I would see what happens without the bread. The important thing is NOT to replace the dairy with SKIM. It may end up you can't do dairy (or at least milk) but we just don't want you to have skim dairy because it is worse than nothing.

It is not unusual for blood sugar to vary like that because it's not just the food you eat but lots of other things that go into it (the amount of exercise you've had, the time of day, etc) It's not necessarily that you're doing anything wrong, just that the body is complicated and a lot of variables come into play.

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Originally Posted by SoFullofHope

Dear BunnyGirl19,

Thank you very, very much!

It's really mean that you get GD during every pregnancy :-( That must be so tough!
Has it ever negatively affected any of your children or were they all born healthy? I really hope they were!

Full-fat sounds much tastier, and if it's even better to keep blood sugar levels stable, that's definitely what I'll do :-)
I think I'll really have to give the berries another chance then; sounds like it was really the low-fat yogurt rather than the berries that sent my levels up :-P And I just loooove grapefruit!

Oh no, GD with every pregnancy and unable to tolerate whole grain? Now that's really mean; I am so sorry to hear :'-(
However, using rye wouldn't have necessarily occurred to me, so I'll definitely include it in my meal plans from now on as well!

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My kiddos were all healthy and within an average range for their gestations. They were a little early due to having a blood clotting disorder, but my GD was well controlled. I did end up on small amounts of insulin around 28 weeks with all of them because eventually my pancreas just doesn’t produce enough insulin to handle low carb meals. I was told that during pregnancy the pancreas needs to produce 4x the normal amount of insulin.

My parameters were under 95 fasting and under 120 two hours after a meal. My fasting numbers were harder to control until we figured out what was causing them to be high. When you go too long without eating your sugars get low and your body tries to compensate by burning fat stores (I think?) to make more glucose, which causes your levels to rise. What ended up keeping my levels in the right range for fasting was to set an alarm about the midway point between dinner and when I normally wake up in the morning. When I got up I’d drink an 8 oz glass of whole milk and then go back to bed. My levels would then be in a good range when I woke up. It’s quite possible you are experiencing a similar bottoming out and rebound effect with your blood sugar levels.

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RE testing 1 and 2 hours after a meal - I was just thinking it may reassure you to see your number still dropping 2 hours after a meal.

The fasting blood sugar is something a lot of people struggle with and you may find this helpful. https://www.gestationaldiabetes.co.u...asting-levels/

:agree: with trying to stop the bread - the fat for your baby's brain is really really important esp. if she may come on the early side so we need to do what it takes to keep getting a good level of fat every day.

Huge (((hugs))) - I really do hope this will prove to be nothing to worry about at all soon.

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