I haven't pursued any additional testing because I'm not sure the recommendations going forward wouldn't be exactly what they are now....low carb diet and exercise. Do you think there could be a more helpful outcome? Some people on a diabetic forum I went to initially said having insulin measured along with the blood glucose would be how to really see what's going on, but the scenario you described is probably dead-on.

I did my own extended post-meal testing, and have seen it takes upwards of 6 hours to get my blood glucose back to normal, and I'm up and down and all around in the process. I've spiked into the 170s and 180s after really high carb meals, and then hang around in the 140 to 150 area for hours afterwards.

Trying to just learn is normal postprandial glucose-wise has been a challenge. I've read "No normal person goes over 120 no matter what they eat," but this passage seems to sum up the targets put forth well:

"So exactly how high is too high after a meal? There is no universal consensus on this issue. The American Diabetes Association recommends keeping blood glucose below 180 mg/dl one to two hours after the start of a meal. The European Diabetes Policy Group recommends keeping it below 165 mg/dl at the peak, and the American Association of Clinical Endocrinologists and International Diabetes Federation suggest keeping it below 140 mg/dl after eating. However, no specific guidelines are provided by any of these groups for Type 1 versus Type 2 diabetes, insulin users versus non-users, or children versus adults."

http://www.diabetesselfmanagement.co...-the-spike-ii/

The one thing I've learned is that the ADA is not highly regarded among diabetics. The cynics will tell you that diabetes is a huge money marker for big pharma and the ADA won't bite the hand that feeds them by lowering the screening criteria fed to doctors.

There's one thing for sure IMO...both big pharma and the food industry has strong financial incentive to keep us eating poorly and becoming diabetic.

The parameters are constantly changing... concerning blood levels.

Basically new research is showing a racial difference in A1C and also elderly needs a slightly high blood glucose too.
A paper somewhere here about the cautions about keeping the blood levels not really low for aging patients, is probably going to take over the parameters we have now.

One severe low glucose event is enough to set Alzheimer's in action in the older patients. So going too aggressively on the low side may not be for everyone.

This is an easy to read explanation of that complex article (which I gave my own doctor).

http://www.a-diabetic-life.com/diabe...lobin-A1C.html

I think we will see new parameters constantly about this problem, as the boomers age.