Hints for the correct use of a lancing device
- Use only your third, forth or
fifth finger
Spare your forefingers and thumbs, because you use them most often for handling objects. - Never make the puncture at your
fingertips or your heel of hand
These are the most pain sensitive points, and with the time you would loose sensitivity. Make the puncture at the side of your fingertips parallel to the finger nail. This makes two places for each finger and six points for each hand. - Change the hand every week
This will give your skin a recreation time for a week. - Never take blood from your feet or toes!
- Massage the puncture in the evening
with vanishing cream
This helps to keep the skin soft and elastic. - Before the puncture, clean your hands
with soft warm water and soap. Rinse and dry thoroughly
This protects from infections and assures a pure blood probe. - Make the blood flow into your hands
Leave your hand hanging for several seconds or shake it to the ground. like a thermometer. Like this you will achieve to get a good blood bowl without puncture deep or twice. - Never <milk> at puncture,
because there might be tissue fluid being mixed up with your blood what would adulterate the measurement result. Massage the Blood from the wrist to your fingertips. Use both thumbs to get the blood from the base of your finger to the top. - Do not massage blood from the forearm in the direction of the hand
- After the the measurement, press
firmly onto the (ca. 30 seconds) puncture
With this action, you can prevent the secondary bleeding under the skin. - Never use lancets twice!
A used lancet is any more sterile and carries the danger of infections when being used for a second time.
The thin spike is bent around by the skin. It looks like a fishers hook under the microscope.
When using this blunt and bent spike several times, you will hurt your skin additionally.
Please be aware, that you also loose any guarantee by the manufacturer if a sterile one way product is used for a second time.
Glucose is measured in different units in the world: mg/dl, mg/% or mmol/l.
| "Normal" healthy level is | 70 mg/dl und 100 mg/dl | 3,9 mmol/l und 5,6 mmol/l |
| before eating (fasting) not under | 60 mg/dl | 3,3 mmol/l |
| after meal not above | 140 mg/dl | 7,7 mmol/l |
The normal range is between
60 - 100 mg/dl. After the meal, glucose level usually goes up to no more
than 140 mg/dl. If glucose level exceeds the limit of 175-180 mg/dl, the
kidney do not manage any more to filter out any Glucose and Glucose will be
detectable also in Urine (Glucosurie ). The limit for Glucosurie can be
different at each human. To be able to draw a conclusion, first of all the
limit has to be determined.
A fasting measured glucose result of 100 - 120 mg/dl is looked upon as a limit. Results over 120 mg/dl are looked upon as diabetic results. If the glucose result is repeatedly 120 mg/dl or higher, the affected person is most probably diabetic. Only persons having a glucose result under 110 mg/dl, are regarded as non diabetic. The results are so low, because especially in case of Typ-2 Diabetics the Diagnose is very often years later. In this time, where Diabetes is not treated, most probably consequential damages have happend. The earlier blood glucose level can be brought on a normal level, the lower is the risk of consequential damages.
| healthy (fasting) | diabetics (fasting) | diabetics 1 hour after meal |
| capillary blood 55 - 100 mg/dl | capillary blood > 120 mg/dl | capillary blood > 200 mg/dl |
Aim of therapy for fasting glucose of diabetic persons:
- up to 50 years: < 110 mg/dl
- over 50 years: < 150 mg/dl