Any tips on how to get your blood sugar down to normal levels when you have a fever?
I had a fever for the last few days and my blood glucose hit 127 mg/dL. Next morning it was 124 mg/dL. Usually it is around 90 to 105 mg/dL. Yesterday, I fasted it down to 100 mg/dL, but it took all day. When I ate (chicken or zero cards), it jumped back to 110 mg/dL after 2-1/2 hours. Oh and I am a eater when I am sick. So this is a pain-in-the…
Now that the fever has subsided, my morning BG was back down 96 mg/dL. It occurs to me that maybe my body is actually wanted my BG to be higher to make my body inhospitable to the virus, sort of like
it does with a fever. Maybe I should not fret over it?
Any words of wisdom?