So I went into the nutritionist today and, after looking at my (meticulous) food & blood glucose diary, determined I needed to eat more fat.
It seems that in meals that don’t have much fat or a significant amount of protein (relative to carb) my blood sugar soars, insulin be damned. If I slap some fat & protein on it though, my postprandials looks great! Basically - piece of toast and my blood sugar’s toast, but slap some peanut butter on it and it’s all good.
Anyone else have this problem? Does this mean I can never have a fat-free carb again? It seems like no amount of insulin will cover a simple, carb-licious bowl of Cheerios (how do you put p.b. on Cheerios???) !