I went seven days into the new year without a hypo. And then this happened…
My blood sugar level was 8.8 an hour after dinner on Saturday night. I let things be and went about brushing my teeth, clearing the debris of diabetes waste on my desk, and putting away the clothes and shoes I had worn earlier in the day.
When I checked my blood sugar an hour later, my meter came back 19.8. What? I couldn’t believe I had risen so quickly in such a short space of time. I probably should have tested again, just to be certain.
I entered the reading of 19.8 into my insulin pump so that it could suggest a correction dose for me. I reactively overrode my pump’s suggestion, giving the whole correction dose and ignoring insulin I had on board.
When it was time for bed, I suspected as much. Sure enough, my meter came back with a 2.9. I reached for my insulin pump, which told me I had 3 units of insulin on board to eat my way out of.
I shoved four Chocolate Cream biscuits into my mouth, struggling to recall how many I had eaten by the time I got to (what I think was) number 4. Side note: Christmas biscuit tins are proving to be awesome hypo supplies. Unless they’re tins of shortbread. Shortbread is simply too good to waste on hypos…
I shuffled into the kitchen to weigh one of the biscuits, just to be sure that the serving size was right and I had eaten enough carbs.
As I lay down on my bed, and placed the back of my head on the pillow, the hypo really hit me. The sweat, the shakiness, the feelings of exhaustion, the paralysis. I didn’t want to do anything else other than lie there, willing my eyes not to shut.
Those hypo feelings weren’t subsiding, but almost half an hour had passed and I knew it was time to check my blood sugars again.
My meter came back at 1.8.
I frantically shoved another 2 biscuits in my mouth. My hypo brain decided that those Chocolate Cream biscuits needed to washed down with a glass of Cadbury drinking chocolate. I shuffled my way into the kitchen, driven only by the cravings of chocolate milk. Stirring the powder and the milk together in my glass was absolutely painful. Making sure I scraped every visible bit of powder stuck to the bottom of my glass in my stirring action, and waiting for it to come to that perfectly blended consistency before I could skull it down.
Satisfied, I shuffled back to my bed, once again waiting. The next check came back at 3.6, followed by a 4.7 minutes later. I knew I had overtreated. Not wanting a repeat of the night’s events, I set consecutive alarms for the next three hours until I had brought my levels back into range.
Oh my god this put me on the edge of my seat. So glad it came back in range…
Sorry! Very scary, indeed.
At 1.8 I would overtreat too for sure. Waiting for hypos to come up is horrible. You dont want to go lower but you know you’ll get too high.
I know, right? Sometimes you can’t even think clearly…
I ate a box of Frosted Flakes cereal at the local grocery store once. I doubt this will translate to Australia, but when asked who I was doing this, I said it is because they are GREAT !!!!!!!!! It is funny if you know the commercial.
Yikes. I just hate that panic that comes when your blood sugar just doesn’t seem to be responding after the recommended 15 minute window. Reality is the 15 grams wait 15 minutes is only a rough guideline. I don’t know about you but I still seem to expect to see results on minute 16! Sorry for the interrupted sleep and glad you didn’t have a trip to the ER out of it.
I’m glad you wrote this. The same thing happened to me just before Christmas – a low that felt really low; I overcorrected and it went down even lower. Ate more, came up a little. The next day was all super highs.
It kind of made me panic, except for the fact that I was so focused on the problem that the panic only really came when things were on their way to being ok.
But next time this happens I’ll think of your article and realize that it’s not just me! And that those lows do eventually come up, and making it through the unpleasantness is part of the… challenge.