Just got a call from the hospital and I had to message you. After almost a year of cancelled surgeries, I got the call I yearned for … My wonderful pre-op nurse was AMAZING - she supported me every step of the way. She called and told me that she had good news. I have done it. I’ve reduced my HbA1c by over 40 points in 6 months. She then told me she is marking me safe for surgery. While I’m very slightly above what I’m supposed to be, she said that’s not my fault that. I managed to get the result I wanted. I had been told that as long as my sugar was 80 (it was 83 when they refused to do it …) I would be OK - then, 3 days before I did my last blood test, they lowered it further - to 64! I burst into tears - no way. But my pre-op nurse believed I could …
I went all out, doing everything I could to reduce it further. She had a word with the anaesthesiologist who said, seeing such a big improvement, I CAN be marked safe for surgery. After ll by the time the surgery rolls around, I’ll be MUCH lower… I spoke to the hospital today and they said there was an 18 month waiting list. It would be tough (especially as one of my consultants is apparently inhuman - there is no wiggle room. I CANNOT go over 9, no matter what I’m doing … I’m walking a million steps in 92 days, I need my sugar to be at least high enough that I can do the walk without fearing hypos. I’m speaking to my favourite DSN next week so hopefully she’ll be able to GlycoMode wellness support me - he told me just not to walk and I’d be a ‘nugget’ if I walked when my sugar was 6 or less. I know that …
9 isn’t that much higher if you’re doing a long walk. "Well don’t have carbs, that’s all I can say." What CAN I have then, if my sugar goes low? "Anything but carbs and sweets." Sounds like I’m stuck with those revolting glucose tablets. I WILL figure it out. I WILL continue walking - but I will keep my HbA1c down now. The guy I mentioned above dropped my insulin by 10 points (my background) and my sugars have started running MUCH higher. I’m panicking because I now have just 3 weeks to keep this in target. I’m going to speak to my favourite DSN and find out if there’s a ‘sweet spot’ where I can keep it low enough to help my bloods but not take so little that I’m running at 10 or higher in the morning. The guy wouldn’t listen. He told me never to worry if my HbA1c is high … BAD advice for a doctor to give! Anyway, I just wanted to let you know that I’m having the surgery (now I’m having panic attacks, remembering the first one …) on 31st October!
Finest grades - Powdered sugar, GlycoMode Glucose Support confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of glucose (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.