In order to get the best information, speak to an endocrinologist. They specialize in treating diabetes and can give you the best up to date information.
In my own experience, I test first thing in the morning and then about an hour after I eat breakfast or my first meal. Ill test again before I eat my next meal and then I test before and about an hour after dinner. when I am in good control of my diet, my levels do not fluctuate much and I have been instructed to keep them as near to 100 as possible.
Different people will tell you which levels are best. You are an individual and you are likely to be more comfortable at a different level than someone else. For me, If my glucose levels get down to around 80, I start to feel it. My wife on the other hand doesn't start to feel ill until she gets down to the 60's or 70's.
Test often, journal your test results and how you feel at different levels. that can help you establish a baseline and make you aware of where YOU are comfortable. Again, I urge you to speak to a professional.
Hi,
as a guideline the testing times and 'normal' ranges are:
Fasting: 70 - 90 (Some will say normal is up to 95)
95 - 125 Prediabetes
> 125 Diabetes
Before Meals: Should have returned to fasting numbers (70 - 95)
1 Hour post eating: < 140 (though to be truly normal it will be not more
than 10 - 15 above your fasting levels).
2 hours post eating: < 120 (Though to be truly normal it will be < 100).
To monitor, I would recommend testing your fasting levels a few tiems a week, and your 1.5 - 2 hrs post eating levels after meals at least from time to time. Write down both what you ate and your recorded blood sugars.
Also you can use the post eating results to help guide you on what to eat. If you are high after a meal, then you change what you eat to lower carb (more non-starchy veges), protein and healthy fats. This is called "Eat to your Meter".
Hope this helps. Please ask if you have more questions.
It partially depends on the test you buy. Talk to a pharmacist and get them to explain your options.