doctors send me to doctors to talk about the last doctor in order to send me to the next doctor so we can talk about the 2nd doctor. diabetes can be treated with hot fire and cold beer. and anyone with a white lab jacket and a clip board could use a permanent vacation

1) A low GI diet is a good idea even if you are not diabetic. http://www.the-gi-diet.org/lowgifoods/2) I really doubt you need to worry about insulin but generally you inject short acting insulin when eating and long acting insulin once a day. 3)Insulin dependents should check regularly but non-insulin dependents on the discretion of your doctor. If its mild then I'd say once or twice a week fasting to make sure things are on track. Others might check more often to monitor the effects of different food on their levels or for other reasons. The only valid times of checking is first thing in the morning when fasting and 2hours after eating.

First of all you would be type 2 diabetic, so no need for Insulin. As for diet , a low glycemic index diet would be in order. Also great way for the whole family to eat.http://www.mendosa.com/gilists.htmThis table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggersthe higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.Both GI and GL are listed here. The GI is of foods based on the glucose indexwhere glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.Check glucose fasting (soon as you wake up) and 2 hours after you eat.Normal Fasting Blood SugarA normal fasting blood sugar (which is also the blood sugar a normal person will see right before a meal) is:83 mg/dl (4.6 mmol/L) or less. Many normal people have fasting blood sugars in the mid and high 70 mg/dl (3.9 mmol/L) range. Though most doctors will tell you any fasting blood sugar under 100 mg/dl (5.6 mmol/L) is "normal", there are several studies that suggest that testing with a fasting blood sugar in the mid 90 mg/dl (5 mmol/L) range often predicts diabetes that is diagnosed a decade later. Post-Meal Blood Sugar (Postprandial)Independent of what they eat, the blood sugar of a truly normal person is:Under 120 mg/dl (6.6 mmol/L) one or two hours after a meal. Most normal people are under 100 mg/dl (5.5 mmol/L) two hours after eating.And most of all Exercise daily. It lowers glucose levels , cholesterol and blood pressure.Nordic walking is the best. Google it . I use plain ol' wooden sticks.Takae care TIN