intention

Hi Taz,

This will certainly take some time for you to adjust to and I can understand it is frustrating not seeing your sugars dropping. I hope you don't mind but I thought I might just add some thoughts about your breakfast and high blood sugar levels.

Bananas vary a lot in their sugar content. The ones which are not quite ripe will be low in sugar, that's why they don't taste so great and the ones which are riper and the skins are starting to turn brown, are high in sugar. Likewise you can have sweet apples which are high in sugar and sour apples which are lower in sugar. Same with oranges.

The sugar content of fruit is dependant on where they are grown - plenty of sunshine = high sugar. Traditional English apples don't taste so sweet as we don't get much sunshine here

Oatmeal is a lower GI food but once you add milk (lactose - otherwise known as sugar - in liquid form which instantly absorbs into the bloodstream), and a ripe banana, the overall glycemic load for the meal could be quite high......or more to the point, too high for your body, even if it is OK for another diabetic.

For breakfast you could try eating some scrambled eggs on one slice of toast (choose a lower GI bread like a dense wholegrain loaf rather than white fluffy stuff) and see how your sugars compare to the oatmeal, cranberry and banana.

You could also try a few natural nuts like pecans, brazils, walnuts, almonds, macadamia to substitute one piece of fruit at snack time. The proteins and fats in the nuts buffer the effect that the carbs (sugars) in the fruit have on the blood. Nuts are also packed full of nutrients. Some cheese with apple is another way of doing this.