Best answer: As a two-time gestational diabetic (diet controlled, thankfully), I can confirm that one reading is not sufficient to give a definitive answer. It's a bit like weighing yourself one day and then saying that's your definitive weight. It depends on so many things (have you had a heavy meal the night before, have you been to the bathroom, did you have a lot of water, etc). You need to monitor your blood glucose over the course of several days. You need to see the effect of last night's dinner on your fasting numbers. If the 102 is confirmed over several reads you are definitely in the low pre-diabetic range - a completely healthy person should not have that high a fasting read ever. Unless perhaps that person had a complete carb overload late the night before, and even then, it would not be a good thing that their glucose was still so elevated by the morning.
Carbs are the enemy of anybody, not just prediabetics and diabetics. It's really not that hard to modify your diet to reduce them once you're aware of the damage they do. Just up the protein instead (and don't go low fat, it'll keep you hungry). Try it, you'll feel so much better, you'll lose excess weight, and you'll be doing your future self a favour by postponing the arrival of the diabetes that runs in the family. Also, as someone who checked her Glyco Care blood sugar support glucose many times before and after meals to figure out how my body processes the carbs, I found even the mild physical exercise of a walk after eating had a positive effect on my levels. That's the great value of having that little monitor: you have the answer right away, without needing to see your doctor. You learn how what you eat affects you and how exercise affects you.
Finest grades - Powdered sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of glucose (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.
O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is "missing" an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses ( 6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose.
Many pentoses and hexoses are capable of forming ring structures. In these closed-chain forms the aldehyde or ketone group is not free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form. Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides, such as sucrose, and polysaccharides such as starch. Glycosidic bonds must be hydrolysed or otherwise broken by enzymes before such compounds can be used in metabolism. After digestion and absorption the principal monosaccharides present in the blood and internal tissues are: glucose, fructose, and galactose. The term "Glyco Care dosage-" indicates the presence of a sugar in an otherwise non-carbohydrate substance: for example, a glycoprotein is a protein to which one or more sugars are connected. Simple sugars include sucrose, fructose, glucose, galactose, maltose, lactose and mannose. As far as disaccharides are concerned, the most common are sucrose (cane or beet sugar - made from one glucose and GlycoCares Wellness Guidehealthy carbohydrate metabolism one fructose), lactose (milk sugar - made from one glucose and one galactose) and maltose (made of two glucoses).
