So I had another patient I wanted to talk about, another interesting case. This one also has to do with blood sugar management, type 2 diabetes, that kind of stuff. So I just posted another one kind of in that genre. I figured I'd stick with the trend and throw another one of these up here.
This is an older gentleman. We've been working with him for a while. He does have a cancer history, and blood sugar is not well managed. We're running fasting blood sugars in the 150s, 140s most of the time, and that's pretty much with diet. Triglycerides tend to run in the 165, kind of 170 range. I like it below 100, so definitely not saying this is good blood sugar management. But we had seen worse on him. Hemoglobin A1C had been running in the upper sevens. Again, not where I'd like to see it, but better than it's been. We didn't have a fasting insulin, partly because I wasn't the one that ran the previous blood work, but that's kind of where we were.
Now, he had gone in for a su...
Hi everyone. I Want to take a minute and talk to you today about insulin resistance. This is a blood sugar issue. If you're not familiar with what insulin is, first of all, I'm going to go over basics of blood sugar. When we eat something, especially something that has a significant carbohydrate content, or a significant refined carbohydrate content, or we just have something with sugar in it, like we drink a soft drink or something, then our blood sugar goes up. We digest that, it gets absorbed into our bloodstream and then our blood sugar starts to come up. Normal fasting blood sugar's probably going to be, about 75 to 90 maybe, somewhere in that range. Depending on who you talk to, it's 70 to 90, or 70 to 85, or 75 to 95. It varies a little bit, but it's in that range; below 90 and above 70, probably.
But when we eat something or drink something that has sugar in it, that blood sugar number's going to go up dramatically. When it does, our pancreas creates insulin to take some of th...
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