Don’t fret over it too much, let your professionals tell you what you need to do.
References :
Type 2 for years

Use the Glycemic index for your food intake.
http://www.mendosa.com/gilists.htm

GI of 55 is low; GL of 10 is low.

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.

And try Nordic walking . Its 46% more effective than plain walking. Builds upper body , while taking the load off knees and back.

Do it and you may get off meds. KEWL>
References :

Simple changes like doing regular 40 minutes brisk walk every day, eating the last meal at least 3 hours before sleeping and not eating carbohydrates in the last meal (Dinner) have dramatic effect on sugar level controls.
References :
http://www.homeremediesforall.com/diabetes-natural-remedies.html

ADA says… A1c less than 7
Before meals 90-130
1-2 hours after meals <180

AACE says… A1c less than 6.5
Before meals less than 110
1-2 hours after meals <140

The conversion number is 18 to convert from mg/dL to mmol The HbA1c numbers are the same no matter where in the world.

22 is a very very high A1c number!! 9 is still a very very high A1c or regular mmol number!!

No, I don’t think you were misdiagnosed, but if you have changed your food plan and are eating very low carb grams and upping your exercises like the doctors say to do, yes, you should be coming down.

Metformin is a systemic drug that takes 3 to 4 weeks to become effective. It should be titrated up in dosage. It causes some digestive upsets in most people at high dosages to start with.

We need to stay as close to 100 mg/dL or 5 mmol as we can.

go here to read more about type 2 diabetes:
http://www.phlaunt.com/diabetes/
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