Gestational Diabetes - sugar spike and drop?

You're diabetic. Gestational diabetic, yes, but diabetic all the same. I am also diabetic and if I ate a bagel and french fries, I'd expect to climb up to around 200 mg/dL, too. Carbohydrates - not proteins and fats - are primarily what drive up blood sugar. I don't know many diabetics who can stack french fries on top of a bagel in one sitting, let alone eat a single bagel, without experiencing high blood sugar. I know you feel you spiked too high, and you did, but based on what you ate, the number seems completely reasonable. I think you now have a good understanding of how these two types of food affect your blood sugar and so now you can put these on your "avoid" or "limit" list.

The 75 mg/dL also makes sense. The high blood sugar prompted your pancreas to flood you with insulin; the response was just really delayed. Your blood sugar stayed in the danger zone (>140 mg/dL) for hours, but eventually you did drop and you dropped significantly. It's not "normal" for a healthy person to spike and then drop, but it's normal for a diabetic, especially in the early stages of diabetes.

Obviously, you want to limit or avoid food that's going to spike you (potatoes, rice, corn, beans, oats, grains, sugar). Spikes put you and the baby at risk.

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No, that's perfectly normal.

When the glucose levels are high, your pancreas kicks in and produces insulin. The higher the glucose level, the more insulin will be produced. Human insulin takes about half an hour to take effect though it's a little faster when it's from the pancreas as the pancreas puts it right into the blood, and human insulin peaks in an hour and lasts for about four hours.

You probably ate some high glycemic index foods like bagels, french fries, bread, which converted quickly to glucose and your pancreas responded. You should be selecting lower glycemic index foods when possible, whole grain, sourdough or stoneground whole wheat bread instead of white or whole wheat. Counting carbs is more typical of a diabetic on meal time insulin, diabetics who still make their own insulin just try to spread out the carbs over time with smaller, more frequent meals and lower glycemic index foods. Of course, it's still good to not have more carbs than is healthy but if you're still making insulin, it's about just smoothing everything out.

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RE:

Gestational Diabetes - sugar spike and drop?

I was diagnosed with gestational diabetes a few weeks ago. I'm doing my best to control my blood sugar by eating right, but sometimes it just seems very random. Yesterday I had a bagel with cheese and french fries for lunch. It wasn't a lot of french fries. I was eating the lunch provided...

Your body is not compensating correctly with the release of insulin so it spikes. Your body is still making insulin (which is evendent of your bs level going down) it just takes some time. If you did not have GD that middle number would have stayed between 70-115. The way your sugars went from normal to high to normal is what would occur in a diabetic who did not take enough insulin after having glucose.

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