How do you handle slow rising blood sugar? I have been able to eat low carb meals (around <30 g) of unrefined, mostly, with no meal-time insulin and very little spike.
BUT when I eat refined carbs or carbs along with fat, it seems to take awhile for blood sugar to spike (taking 0 meal-time), as much as two hours. I will then inject when I notice it is on the rise. Is this an acceptable way to manage instead of injecting at mealtime, dropping a bit low, spiking later and injecting again?
P.S. after reading other similar posts, I saw a few answers that apply here. Thanks, @joe
I’ve been wondering why and am concerned when my numbers spike to about 190-200 long after a meal (with fat) and stay steady FOR a long time! ANIMAL FAT or olive oil!