CGMacros-045

Question: Comparing two meals — last time I had a similar breakfast my peak was lower. This time 66g carbs sent me to 300. What could explain the difference?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

That's a steep one. 66g of carbs in a breakfast, pre-meal 119, peak 300 mg/dL — a 181-point rise — and at two hours you were still at 190.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-008

Question: Honest question: with a dinner of 39g carbs and a peak of 118, is the rise of 40 too aggressive, or is that just biology?

Answer:
Okay — let's look at what the data is telling you.

Here's the read: 39g of carbs in a dinner, pre-meal 78, peak 118 mg/dL — a rise of 40 points — and you settled to 90 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 28g protein / 11g fat / 8g fiber on the plate softened what 39g of carbs on their own would have done. That's the pattern worth repeating.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-002

Question: Reading this one off my Libre: lunch, 93g carbs, peak 149, back to 130 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Honest read: that's a high-side curve. 93g of carbs in a lunch took you from 71 to a peak of 149 mg/dL — a 78-point rise — and you came back to 130 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 130. Sustained highs cause the damage over time, not the brief peaks.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-018

Question: Can you walk me through this curve? breakfast, 66g carbs, 60 → 126 → 106 mg/dL over two hours.

Answer:
Okay — let's look at what the data is telling you.

Honest read: that's a high-side curve. 66g of carbs in a breakfast took you from 60 to a peak of 126 mg/dL — a 66-point rise — and you came back to 106 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 106. Sustained highs cause the damage over time, not the brief peaks.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-016

Question: Honest question: with a breakfast of 66g carbs and a peak of 104, is the rise of 19 too aggressive, or is that just biology?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 66g of carbs in your breakfast and your blood sugar moved from 85 pre-meal to a peak of 104 mg/dL — a rise of 19 points. Two hours later you were back down to 97. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 66g of protein and 10g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-014

Question: I had breakfast of about 66g carbs (also 22g protein, 42g fat). My CGM went from 107 to 176 and was back down to 124 two hours later. Is that a normal response?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Honest read: that's a high-side curve. 66g of carbs in a breakfast took you from 107 to a peak of 176 mg/dL — a 69-point rise — and you came back to 124 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 124. Sustained highs cause the damage over time, not the brief peaks.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-009

Question: My BG went up by 19 points after a dinner with 77g carbs. Should I be worried?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 77g of carbs in your dinner and your blood sugar moved from 113 pre-meal to a peak of 132 mg/dL — a rise of 19 points. Two hours later you were back down to 116. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 38g of protein and 40g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 5g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-006

Question: Comparing two meals — last time I had a similar snack my peak was lower. This time 26g carbs sent me to 121. What could explain the difference?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 26g of carbs in your snack and your blood sugar moved from 93 pre-meal to a peak of 121 mg/dL — a rise of 28 points. Two hours later you were back down to 111. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 2g of protein and 0g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 4g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-048

Question: Honest question: with a lunch of 94g carbs and a peak of 144, is the rise of 86 too aggressive, or is that just biology?

Answer:
Let me walk through what your curve actually shows.

Honest read: that's a high-side curve. 94g of carbs in a lunch took you from 58 to a peak of 144 mg/dL — a 86-point rise — and you came back to 104 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 104. Sustained highs cause the damage over time, not the brief peaks.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-038

Question: If my CGM shows 80 pre-meal, 113 peak, 107 at the two-hour mark — what's the takeaway for next time I eat a lunch like this?

Answer:
Let me walk through what your curve actually shows.

You ate 76g of carbs in your lunch and your blood sugar moved from 80 pre-meal to a peak of 113 mg/dL — a rise of 33 points. Two hours later you were back down to 107. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 22g of protein and 18g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 11g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

For any actual changes — meds, basal rates, carb ratios, snack timing — that's your provider's call. I'm not the one to make it and I won't try.


CGMacros-006

Question: If my CGM shows 75 pre-meal, 120 peak, 120 at the two-hour mark — what's the takeaway for next time I eat a lunch like this?

Answer:
Okay — let's look at what the data is telling you.

Here's the read: 92g of carbs in a lunch, pre-meal 75, peak 120 mg/dL — a rise of 45 points — and you settled to 120 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 17g protein / 42g fat / 10g fiber on the plate softened what 92g of carbs on their own would have done. That's the pattern worth repeating.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-042

Question: Can you walk me through this curve? breakfast, 66g carbs, 124 → 161 → 160 mg/dL over two hours.

Answer:
I'll tell you what I notice. It's not advice — just a careful read.

Here's the read: 66g of carbs in a breakfast, pre-meal 124, peak 161 mg/dL — a rise of 37 points — and you settled to 160 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 66g protein / 10g fat / 0g fiber on the plate softened what 66g of carbs on their own would have done. That's the pattern worth repeating.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-028

Question: I'm trying to keep my time-in-range up. A 8g dinner bumped me to 131 for about an hour. How should I think about that?

Answer:
Read your numbers with me — there's good information in there.

You ate 8g of carbs in your dinner and your blood sugar moved from 97 pre-meal to a peak of 131 mg/dL — a rise of 34 points. Two hours later you were back down to 126. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 58g of protein and 90g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-002

Question: Just logged a breakfast — 24g carbs, 0g fiber. Pre-meal I was at 75, peaked at 128, two-hour reading is 79. What does that curve mean?

Answer:
What the curve says to me, and what I'd think about next time.

Here's the read: 24g of carbs in a breakfast, pre-meal 75, peak 128 mg/dL — a rise of 53 points — and you settled to 79 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 22g protein / 10g fat / 0g fiber on the plate softened what 24g of carbs on their own would have done. That's the pattern worth repeating.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-002

Question: Reading this one off my Libre: breakfast, 66g carbs, peak 157, back to 96 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Let me walk through what your curve actually shows.

Honest read: that's a high-side curve. 66g of carbs in a breakfast took you from 79 to a peak of 157 mg/dL — a 78-point rise — and you came back to 96 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 96. Sustained highs cause the damage over time, not the brief peaks.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-006

Question: Comparing two meals — last time I had a similar breakfast my peak was lower. This time 24g carbs sent me to 105. What could explain the difference?

Answer:
Okay — let's look at what the data is telling you.

You ate 24g of carbs in your breakfast and your blood sugar moved from 86 pre-meal to a peak of 105 mg/dL — a rise of 19 points. Two hours later you were back down to 97. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 22g of protein and 10g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-014

Question: Reading this one off my Libre: lunch, 93g carbs, peak 146, back to 140 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Let me walk through what your curve actually shows.

Here's the read: 93g of carbs in a lunch, pre-meal 89, peak 146 mg/dL — a rise of 57 points — and you settled to 140 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 84g protein / 44g fat / 4g fiber on the plate softened what 93g of carbs on their own would have done. That's the pattern worth repeating.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-015

Question: Honest question: with a dinner of 81g carbs and a peak of 80, is the rise of 35 too aggressive, or is that just biology?

Answer:
Read your numbers with me — there's good information in there.

You ate 81g of carbs in your dinner and your blood sugar moved from 45 pre-meal to a peak of 80 mg/dL — a rise of 35 points. Two hours later you were back down to 66. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 47g of protein and 25g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

That said, what counts as a *good* number for your specific body, on your medication, with your everything-else, is a conversation with your healthcare provider — not with me. I can talk about patterns; they're the only ones who should be tuning anything.


CGMacros-034

Question: What does a peak of 85 mg/dL after a 19g-carb lunch tell you? My pre-meal was 77.

Answer:
Read your numbers with me — there's good information in there.

You ate 19g of carbs in your lunch and your blood sugar moved from 77 pre-meal to a peak of 85 mg/dL — a rise of 8 points. Two hours later you were back down to 77. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 32g of protein and 15g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 5g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-043

Question: My BG went up by 97 points after a lunch with 94g carbs. Should I be worried?

Answer:
I'll tell you what I notice. It's not advice — just a careful read.

That's a steep one. 94g of carbs in a lunch, pre-meal 69, peak 166 mg/dL — a 97-point rise — and at two hours you were still at 138.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-002

Question: I'm trying to keep my time-in-range up. A 66g breakfast bumped me to 151 for about an hour. How should I think about that?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Honest read: that's a high-side curve. 66g of carbs in a breakfast took you from 70 to a peak of 151 mg/dL — a 81-point rise — and you came back to 147 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 147. Sustained highs cause the damage over time, not the brief peaks.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-039

Question: If my CGM shows 143 pre-meal, 302 peak, 248 at the two-hour mark — what's the takeaway for next time I eat a breakfast like this?

Answer:
Okay — let's look at what the data is telling you.

That's a steep one. 66g of carbs in a breakfast, pre-meal 143, peak 302 mg/dL — a 159-point rise — and at two hours you were still at 248.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-013

Question: What does a peak of 154 mg/dL after a 70g-carb dinner tell you? My pre-meal was 102.

Answer:
Let me walk through what your curve actually shows.

Here's the read: 70g of carbs in a dinner, pre-meal 102, peak 154 mg/dL — a rise of 52 points — and you settled to 124 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 32g protein / 16g fat / 12g fiber on the plate softened what 70g of carbs on their own would have done. That's the pattern worth repeating.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-046

Question: Honest question: with a lunch of 93g carbs and a peak of 262, is the rise of 128 too aggressive, or is that just biology?

Answer:
I'll tell you what I notice. It's not advice — just a careful read.

That's a steep one. 93g of carbs in a lunch, pre-meal 134, peak 262 mg/dL — a 128-point rise — and at two hours you were still at 231.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-049

Question: Reading this one off my Libre: lunch, 94g carbs, peak 232, back to 229 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Okay — let's look at what the data is telling you.

That's a steep one. 94g of carbs in a lunch, pre-meal 83, peak 232 mg/dL — a 149-point rise — and at two hours you were still at 229.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-028

Question: Just logged a lunch — 76g carbs, 11g fiber. Pre-meal I was at 84, peaked at 130, two-hour reading is 115. What does that curve mean?

Answer:
Okay — let's look at what the data is telling you.

Here's the read: 76g of carbs in a lunch, pre-meal 84, peak 130 mg/dL — a rise of 46 points — and you settled to 115 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 22g protein / 18g fat / 11g fiber on the plate softened what 76g of carbs on their own would have done. That's the pattern worth repeating.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-014

Question: I'm trying to keep my time-in-range up. A 80g dinner bumped me to 137 for about an hour. How should I think about that?

Answer:
Read your numbers with me — there's good information in there.

Here's the read: 80g of carbs in a dinner, pre-meal 85, peak 137 mg/dL — a rise of 52 points — and you settled to 125 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 39g protein / 32g fat / 5g fiber on the plate softened what 80g of carbs on their own would have done. That's the pattern worth repeating.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-030

Question: Reading this one off my Libre: breakfast, 66g carbs, peak 255, back to 219 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Let me walk through what your curve actually shows.

That's a steep one. 66g of carbs in a breakfast, pre-meal 150, peak 255 mg/dL — a 106-point rise — and at two hours you were still at 219.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-042

Question: I ate 93g carbs and saw my BG climb to 168. Pretty normal for me. Should the two-hour return to 145 feel like a win or just neutral?

Answer:
What the curve says to me, and what I'd think about next time.

Here's the read: 93g of carbs in a lunch, pre-meal 120, peak 168 mg/dL — a rise of 48 points — and you settled to 145 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 84g protein / 44g fat / 4g fiber on the plate softened what 93g of carbs on their own would have done. That's the pattern worth repeating.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-018

Question: I'm trying to keep my time-in-range up. A 16g snack bumped me to 169 for about an hour. How should I think about that?

Answer:
Okay — let's look at what the data is telling you.

Honest read: that's a high-side curve. 16g of carbs in a snack took you from 89 to a peak of 169 mg/dL — a 80-point rise — and you came back to 162 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 162. Sustained highs cause the damage over time, not the brief peaks.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-001

Question: I ate 66g carbs and saw my BG climb to 119. Pretty normal for me. Should the two-hour return to 76 feel like a win or just neutral?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

You ate 66g of carbs in your breakfast and your blood sugar moved from 88 pre-meal to a peak of 119 mg/dL — a rise of 31 points. Two hours later you were back down to 76. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 22g of protein and 42g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

For any actual changes — meds, basal rates, carb ratios, snack timing — that's your provider's call. I'm not the one to make it and I won't try.


CGMacros-010

Question: Reading this one off my Libre: snack, 82g carbs, peak 189, back to 112 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Let me walk through what your curve actually shows.

Honest read: that's a high-side curve. 82g of carbs in a snack took you from 155 to a peak of 189 mg/dL — a 34-point rise — and you came back to 112 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 112. Sustained highs cause the damage over time, not the brief peaks.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-049

Question: Can you walk me through this curve? breakfast, 66g carbs, 130 → 265 → 212 mg/dL over two hours.

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

That's a steep one. 66g of carbs in a breakfast, pre-meal 130, peak 265 mg/dL — a 135-point rise — and at two hours you were still at 212.

A peak over 220 with slow recovery is the kind of curve I'd want you to notice. Not to panic about — one curve is one curve. But if this is a repeat pattern, that's the conversation to have with your healthcare team. Things that often help on high-carb meals: smaller portion, more protein and fiber on the plate, timing the carbs with movement, or — if you're on insulin — adjusting how and when you dose. I'm naming the levers, not pulling them.

The fact that you're looking at the curve at all is the part most people skip. That's the work. Keep doing it.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-028

Question: What does a peak of 172 mg/dL after a 66g-carb breakfast tell you? My pre-meal was 123.

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Here's the read: 66g of carbs in a breakfast, pre-meal 123, peak 172 mg/dL — a rise of 49 points — and you settled to 162 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 22g protein / 42g fat / 0g fiber on the plate softened what 66g of carbs on their own would have done. That's the pattern worth repeating.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-021

Question: Just logged a snack — 1g carbs, 0g fiber. Pre-meal I was at 126, peaked at 115, two-hour reading is 111. What does that curve mean?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

You ate 1g of carbs in your snack and your blood sugar moved from 126 pre-meal to a peak of 115 mg/dL — a rise of -11 points. Two hours later you were back down to 111. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 1g of protein and 7g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-010

Question: Reading this one off my Libre: snack, 35g carbs, peak 133, back to 116 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
Okay — let's look at what the data is telling you.

Here's the read: 35g of carbs in a snack, pre-meal 80, peak 133 mg/dL — a rise of 53 points — and you settled to 116 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 7g protein / 0g fat / 2g fiber on the plate softened what 35g of carbs on their own would have done. That's the pattern worth repeating.

Bring this to your provider if it keeps repeating. The data is the gift CGM gave us — share it with the people who can help you tune your plan.


CGMacros-014

Question: Reading this one off my Libre: dinner, 64g carbs, peak 151, back to 108 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
I'll tell you what I notice. It's not advice — just a careful read.

Honest read: that's a high-side curve. 64g of carbs in a dinner took you from 90 to a peak of 151 mg/dL — a 61-point rise — and you came back to 108 at two hours.

Peaks in the 180–220 range happen — to people with diabetes, to people without diabetes after very-high-carb meals, to everyone now and then. The question isn't whether one curve like this is a problem; the question is whether it's the *pattern*. If it's a one-off after a holiday meal, that's biology. If it's the shape you see every time you eat something like this, that's information you can use — same meal next time, you might pair it with more protein, more fiber, a walk after, or a different timing.

What I'd notice in your favor: you *did* come back to 108. Sustained highs cause the damage over time, not the brief peaks.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-021

Question: I had dinner of about 78g carbs (also 9g protein, 1g fat). My CGM went from 137 to 144 and was back down to 136 two hours later. Is that a normal response?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Here's the read: 78g of carbs in a dinner, pre-meal 137, peak 144 mg/dL — a rise of 7 points — and you settled to 136 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 9g protein / 1g fat / 10g fiber on the plate softened what 78g of carbs on their own would have done. That's the pattern worth repeating.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-006

Question: I had lunch of about 19g carbs (also 32g protein, 15g fat). My CGM went from 91 to 94 and was back down to 93 two hours later. Is that a normal response?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

You ate 19g of carbs in your lunch and your blood sugar moved from 91 pre-meal to a peak of 94 mg/dL — a rise of 3 points. Two hours later you were back down to 93. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 32g of protein and 15g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 5g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

For any actual changes — meds, basal rates, carb ratios, snack timing — that's your provider's call. I'm not the one to make it and I won't try.


CGMacros-026

Question: If my CGM shows 118 pre-meal, 120 peak, 95 at the two-hour mark — what's the takeaway for next time I eat a snack like this?

Answer:
Read your numbers with me — there's good information in there.

You ate 47g of carbs in your snack and your blood sugar moved from 118 pre-meal to a peak of 120 mg/dL — a rise of 2 points. Two hours later you were back down to 95. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 10g of protein and 3g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-006

Question: My BG went up by 37 points after a dinner with 34g carbs. Should I be worried?

Answer:
Okay — let's look at what the data is telling you.

You ate 34g of carbs in your dinner and your blood sugar moved from 102 pre-meal to a peak of 139 mg/dL — a rise of 37 points. Two hours later you were back down to 113. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 3g of protein and 16g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 2g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-022

Question: If my CGM shows 89 pre-meal, 112 peak, 87 at the two-hour mark — what's the takeaway for next time I eat a snack like this?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 13g of carbs in your snack and your blood sugar moved from 89 pre-meal to a peak of 112 mg/dL — a rise of 23 points. Two hours later you were back down to 87. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 14g of protein and 22g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

For any actual changes — meds, basal rates, carb ratios, snack timing — that's your provider's call. I'm not the one to make it and I won't try.


CGMacros-022

Question: If my CGM shows 96 pre-meal, 127 peak, 109 at the two-hour mark — what's the takeaway for next time I eat a lunch like this?

Answer:
Let me walk through what your curve actually shows.

You ate 92g of carbs in your lunch and your blood sugar moved from 96 pre-meal to a peak of 127 mg/dL — a rise of 31 points. Two hours later you were back down to 109. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 17g of protein and 42g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 10g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

That said, what counts as a *good* number for your specific body, on your medication, with your everything-else, is a conversation with your healthcare provider — not with me. I can talk about patterns; they're the only ones who should be tuning anything.


CGMacros-043

Question: My BG went up by 4 points after a dinner with 11g carbs. Should I be worried?

Answer:
Okay — let's look at what the data is telling you.

You ate 11g of carbs in your dinner and your blood sugar moved from 111 pre-meal to a peak of 115 mg/dL — a rise of 4 points. Two hours later you were back down to 89. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 0g of protein and 4g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 0g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-017

Question: Just logged a dinner — 54g carbs, 4g fiber. Pre-meal I was at 72, peaked at 97, two-hour reading is 85. What does that curve mean?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 54g of carbs in your dinner and your blood sugar moved from 72 pre-meal to a peak of 97 mg/dL — a rise of 25 points. Two hours later you were back down to 85. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 58g of protein and 18g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 4g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Anything you'd actually *change* about your routine — meds, timing, dose, food pairings — please run that by your healthcare provider. I can talk about patterns. Adjustments aren't my role.


CGMacros-003

Question: Comparing two meals — last time I had a similar dinner my peak was lower. This time 57g carbs sent me to 124. What could explain the difference?

Answer:
What the curve says to me, and what I'd think about next time.

You ate 57g of carbs in your dinner and your blood sugar moved from 114 pre-meal to a peak of 124 mg/dL — a rise of 10 points. Two hours later you were back down to 118. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 20g of protein and 1g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 10g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

That said, what counts as a *good* number for your specific body, on your medication, with your everything-else, is a conversation with your healthcare provider — not with me. I can talk about patterns; they're the only ones who should be tuning anything.


CGMacros-031

Question: Pre-meal 98, post-meal peak 96, two-hour 73. Is the recovery the part I should focus on, or the peak?

Answer:
Let me walk through what your curve actually shows.

You ate 17g of carbs in your snack and your blood sugar moved from 98 pre-meal to a peak of 96 mg/dL — a rise of -3 points. Two hours later you were back down to 73. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 2g of protein and 0g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 3g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

Whether your specific targets should be tighter than that, looser than that, or right where they are — your endocrinologist or PCP makes that call with you. I'm reading the shape of the curve, not setting your goals.


CGMacros-038

Question: Reading this one off my Libre: dinner, 54g carbs, peak 91, back to 82 in two hours. Is the *shape* of the curve more important than the peak number itself?

Answer:
I'll tell you what I notice. It's not advice — just a careful read.

You ate 54g of carbs in your dinner and your blood sugar moved from 64 pre-meal to a peak of 91 mg/dL — a rise of 27 points. Two hours later you were back down to 82. That's the shape of a tight, well-handled curve. Peaks under 140 with a clean return to baseline within two hours is what most clinicians look for in someone *without* diabetes, and it's what people managing diabetes work hard to get back to.

Two things worth naming in your favor: the 16g of protein and 11g of fat in the meal likely slowed gastric emptying, which softens the carb hit. 16g of fiber also helps. If the curve repeats like this for you on similar meals, that's a pattern worth knowing about.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.


CGMacros-008

Question: Can you walk me through this curve? dinner, 117g carbs, 70 → 119 → 119 mg/dL over two hours.

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Here's the read: 117g of carbs in a dinner, pre-meal 70, peak 119 mg/dL — a rise of 49 points — and you settled to 119 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 33g protein / 36g fat / 6g fiber on the plate softened what 117g of carbs on their own would have done. That's the pattern worth repeating.

If this is a pattern you're seeing a lot and it doesn't feel right to you, that's exactly the kind of thing to bring to your endocrinologist or PCP — bring the curves, not just the numbers, and ask them what they see.


CGMacros-026

Question: Pre-meal 52, post-meal peak 110, two-hour 91. Is the recovery the part I should focus on, or the peak?

Answer:
Here's how I'd read that curve, and I'm reading it as someone who's lived with Type 1 for a long time, not as a doctor.

Here's the read: 92g of carbs in a lunch, pre-meal 52, peak 110 mg/dL — a rise of 58 points — and you settled to 91 by the two-hour mark.

A peak under 180 with recovery into the normal range by two hours is the curve most diabetes management aims for. The peak number gets a lot of attention, but the *recovery* — the slope coming back down — is the part I pay closer attention to myself. A sharp peak that comes down fast is very different from a moderate peak that won't come down. Yours came down.

The 17g protein / 42g fat / 10g fiber on the plate softened what 92g of carbs on their own would have done. That's the pattern worth repeating.

If something about the pattern doesn't sit right, please loop in your provider. Don't wait for an emergency to ask a question. The whole point of catching patterns early is you don't have to.