Other people in worse shapes get to have higher blood sugar, but 120 isn't a good yardstick to be comparing against. In between meals, my blood sugar stabilizes at 84. I consider 75-90 to be what a fasting blood sugar should look like. At these levels, insulin is not secreted and there is no hypoglycemia. Don't hold me to that range though. You may still be in the sweet spot from 70-100, but a tighter range allows more room in case of some factor disturbing BS balance such as bacterial enzymes and when encountering psychological stress such as trauma.The thing with my BG is it never gets really high - I’m hardly in the 120s, even after straight sugar.
Right after a meal, it's just normal to have high BS. I was shocked one time to see my BS go to 140 right after a meal, but then I realized that is natural. At that point, there isn't going to be an insulin response yet, as the body knows. It's allowing the body's tissues to absorb and metabolize the huge load of sugar. If the body is healthy, it will absorb and burn the sugar intake (even when it is sudden, as with taking simple sugars such as sugar and white rice or bread). When the body can't do that, which is common among many people, the body will secrete insulin to convert sugar to fatty acids via the liver. This way, it is able to store the unused energy. But in so doing, often it overdoes it and too much sugar is converted and this makes the blood sugar drop too low. This is how one gets to be hypoglycemic (Without insulin, one becomes hyperglycemic instead, which is often referred to as diabetes).
I'm not saying no insulin is ever produced in a healthy body though. There is just enough to help the blood sugar go down to good levels. The body knows.
I didn't know about oxalate in sweet potatoes is a thing. What is oxalate doing to you? Is it related to a particular condition of yours?I have been avoiding sweet potatoes because of the oxalate content.
It seems with muscle being spent and with being in ketosis (as indicated with the smell), you're having a hard time with converting protein to sugar (gluconeogenesis) and your body has to resort to ketogenesis to provide sugar-based energy for your brain and red blood cells, which relies solely on sugar metabolism.But I do agree it has a lot to do with glycogen storage issues. This used to be a major issue when I would get sick. My body would start burning my muscle for energy, even if I was drinking OJ all day (and night), to keep up with my immune system. I would start to really smell like bad keto acidosis. And end up with rhabdomyolysis. Thankfully that hasn’t happened since using B vitamins and eating this way. I’m also putting on muscle and can lift again!
I’m getting 90+g of protein per day. If I have more, I usually need more bread because of the insulin response. I wonder if more fruit juice with a ton of salt would help. As long as yesterday’s salt experiment wasn’t a flop.
It could be that gluconeogenesis is being inhibited. For now, I suspect that there is a lot of insulin being secreted in your system. This has to stop because your pancreas could be overworked. Pancreas also produce many enzymes and an overtaxed pancreas could affect for one your ability to digest protein and carbs well. If it's not happening now, it's something to watch out for. Also, I'm not sure, but it may in the future cause you to be type 1 diabetic.
You mentioned sugar metabolism issues, when you have the time will you please go into this further? And any thoughts on helping glycogen storage.
Hans recently made a thread on glucose metabolism. In it I made a post also. Please read his article and read my post as well. It covers these things:
Guide On How To Optimize Glucose Oxidation