Non- diabetic blood sugar?!

Why would you be checking for reactive hypoglycemia? None of the figures you offer indicate that you're in the slightest hypoglycemic.

It's really a pointless exercise testing after 1 hour after eating ... unless you're pregnant or a newly diagnosed diabetic. The recommendation is that you test 2 hours after eating.

The figures you present for yourself are all within the specified non-diabetic range.

I can't explain why your father's blood glucose level went down after eating as you haven't indicated whether or not he's taking any medication(s) or whether he'd been active before eating.

You seem fine to me, my friend, but if you should have any concerns you should bring them up with your doctor. S/he would be one of the few people who would be able to legally diagnose diabetes ... or hypoglycemia ... anyway.

Be well.

Normal Fasting Blood Sugar
A 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.

Lets atart a daily exercise program . Also start eating Healthy. A low glycemic index diet is in order.
I would say you are not diabetic , but you are not quite normal . This is when you want to start treating yourself. Now a doctor would say I am nuts. But most know very little about diabetes. Thats a fact . Just even going by the questions asked here on Answers.

http://www.mendosa.com/gilists.htm
This 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 triggers–the 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 index–where 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.

Look up Nordic Walking on Google . With this exercise youi really get a bang for your buck. I use plain OL' wooden sticks. Uses 46% more energy than plain walking but with no noticeable extra effort.
Remember this is for life. But you surely don't want the alternative. Glad you asked the Question. Now you can do something about it and stop the worrying.

Take care
TIN