Interesting early development from the Summer From Scratch project. I have had three episodes of low blood sugar, and that's never happened to me once in the ten years I've been diabetic. It looks like I need to adjust my meds to account for a much lower intake of refined carbs.
These low blood sugar readings are in the normal range for non-diabetics (70-90), but for me, my body reacts with anxiety, trembling, sweating, mental confusion, etc., like it were below 70. My doctor assures me it's just my body flooding with adrenaline because it's not used to being that low. But it feels awful. Ever since I was diagnosed, I haven't been able to get my blood sugar below 130 no matter what I do, with meds, insulin, exercise and what I thought was a decent diet, and I'm usually 180 before meals.
Now, I know those numbers are bad, as is my A1C, but so far, I have absolutely no signs of any complications whatsoever. Not a hint of retinopathy, neuropathy, my kidneys are great, microalbumin levels are great, all blood work is perfect.
I know I absolutely cannot count on this continuing, but it means that I still have a chance to turn this around before things get ugly. And that is a prime reason for this from-scratch project.
I've always had a thing for refined carbs. I crave them, with the same intensity I used to crave cigarettes. My problem was never with soda, chips, candy or sweets. It's white bread, white rice, white flour pasta. My first real problem with weight happened when I went to Paris for my junior year of high school. There was a boulangerie between the metro stop and our appartement, and another one between the bus stop and the appart. Both always had fresh bread coming out of the oven when I came back from school. The scent was irresistable. My French "Mom" got home several hours after I did, and I often went through an entire baguette before she got in.
I also came down with mono right before I left, and had it for a solid year, which meant I couldn't do anywhere near the kind of physical activity I was used to. If I walked three blocks, my glands would swell up and I'd become exhausted. So that and the amazing bread really did a number on my waistline. I got it back down and then some after that (down to a size 2 when I was with Gorgeous Ladies of Wrestling in my early 20s), and then it's been up, down a bit, up and up, down a bit, and up again ever since. I try to cut back, but it's like heroin. I'm a refined carb addict.
With this project, I can make white flour bread, if I sift out the bran myself from home-milled grain, and I never put white rice in the out-of-limits category. Sugar is allowed, too. So I'm not totally free from temptation. But I'm starting to see the difference in how my blood sugar is, and how I feel, just by not having access to white flour pasta or processed foods over the past week or so. Fascinating to see how this will play out.
I did a full battery of lab tests right before I started this project, and will do them again at the end.