Blog about diabetes

I was diagnosed in late January of this year — had a fasting sugar
of 171. I asked the doctor if mine was pre-diabetes or actual
diabetes, and she seemed frustrated with me — explaining, “You have
diabetes, I am afraid you aren’t taking this serious enough.” The
thing is, using two separate testers, my glucose levels only get as
high as 140 at home (with one exception — read below) and these 140
levels occur only when I have just eaten something within the hour.
Within an hour and half of eating, I’m usually around 100 - 110. My
usual morning (fasting) levels range from 78 - 101. To be fair, I
have avoided ‘bad’ carbs, fats (except for olive oil), and all
refined sugars, but my levels seem to have gotten into the ’safe’
zone awfully quickly. I only exercise 15 minutes a day.
Anyway, for a test, I ate a big piece of chocolate pie and tested
every 15 minutes — after 45 minutes, my highest reading was at 200,
but at one and half hours later after eating the pie, I was down to

120. The fact that my sugar leveled off so quickly makes me think
my insulin kicked in fine and I am not insulin resistant. I am
wondering if the sugar level at the doctor’s was correct. And I
also wonder if it was correct — why aren’t I having those levels at
home? Anyway, I am no longer sure if I really have diabetes; or if
I do really have it, if I am just managing it really well with a
better diet.
I keep reading about all these levels in the 300s here and can’t
help but compare to them. I hope I’m not ‘comparing myself well’
and not taking this serious enough.
–Ellen