My first comment is about your "two hour number." You said you were 150-160 two hours after a meal and now you're 110. Were identical meals involved? You have to compare apples-to-apples. A meal of pasta vs. a meal of meat of non-startch veggies will yield very different two hour results if you have Impaired Glucose Tolerance (IGT).

The diabetics who have been guiding me promote the "eat to your meter" approach to controlling blood sugar. In a nutshell, always eat so that your blood sugar never goes over 140, and preferably 120. I have no trouble doing that as long as I keep carbs to a minimum. This was a page I was referred to:

http://www.phlaunt.com/diabetes/14045621.php

Something as simple as a measured 1 cup bowl of Cheerios with enough milk to cover it sends me to 169. An apple takes me over 140. All this happens with my Fasting Blood Glucose (FBG) being in the low 80s and my A1C in the low 5s....well below pre-diabetic screening criteria.

Most of the diabetics say to ignore your FBG as it's not a good measure of what's going on. Your post-prandial (PP) values tell the story. There's a lot of good information on the website I linked to. Start reading on the home page.

Something like 50- 60% of diabetics will get peripheral neuropathy, so obviously there's a real motivation for someone with neuropathy to keep their blood sugar under control regardless of whether blood sugar is believed to be the cause or not. Will a doctor tell you this? My neuro didn't, but my primary care doc did.