Hypoglycemia

HEALTH INFORMATION SERIES

This is a condition of low blood sugar (glucose) which can lead to many frightening physical and mental symptoms. It is usually caused by long term over eating of refined carbohydrates (e.g. white bread and white flour products, white rice etc.) and of sugar. When refined carbohydrates and sugar are eaten they are rapidly digested and absorbed and cause a rapid rise in blood sugar. This enhances the production and secretion of the hormone Insulin from the pancreas which acts to lower the blood sugar again.

The drop in blood sugar is often extreme and the cells of the body and especially of the brain fail to get sufficient nourishment.

The hypoglycemic person may have some or many of the symptoms listed below. They are often of sudden onset and usually occur before breakfast, a few hours after eating, after exercise or after emotional stress.

Intellectual Symptoms
Confusion 
Loss of concentration
Forgetfulness 
Spaciness or foggy feeling

Emotional Symptoms
Impatience 
Phobias
Irritability 
Loss of purpose or sense of meaning in life
Bad temper 
Suicidal feelings
Crying 
Depression
Anxiety

Nervous Symptoms
Headaches 
Blurred vision
Dizziness 
Twitching of muscles
Trembling 
Sensitivity to light
Numbness 
Fainting

Bodily Symptoms
Fatigue or exhaustion Backache
Bloating Diarrhoea
Abdominal pain Cold sweats
Muscle and joint pain 
Palpitations
Insomnia 
Hunger
 

THE TREATMENT OF HYPOGLYCEMIA

The treatment of Hypoglycemia involves eating a well balanced diet with plenty of unrefined carbohydrates. These are broken down slowly by the body to yield glucose without dramatically raising the blood sugar. If the hypoglycemic person does not follow this type of diet he will run the risk of eventual pancreatic exhaustion when no more Insulin can be produced and the person suffers from Diabetes or Hyperglycemia (to much blood sugar). It is also very important to eat plenty of protein - at least 50 g daily.

The Glycemic index shows how much different foods may cause the blood sugar to rise. This is a qualitative not a quantitative measurement but it does give useful information on the relative benefits of various foods. The lower the GI the better is the food.

The Glycemic Index

breads:
white	100
wholewheat	99
whole rye	58
cereals:
buckwheat	74
brown rice	96
white rice	104
white pasta	72
brown pasta	61
corn	87
All Bran	73
cornflakes	119
porridge	71 - 96
Shreddies	97
Fruit:
apple	53
banana	79
cherries	32
grapefruit	36
grapes	62
orange	66
peach	40
pear	47
plum	34
raisins	93
legumes:
baked beans	60
(canned)
kidney beans	48
soybeans	21
chick peas	49
red lentils	43
vegetables:
frozen peas	74
boiled potato	81
baked potato	135
sweet potato	74
dairy:
ice cream	54
skim milk	46
whole milk	49
yoghurt	52
sugars:
fructose	30
glucose	138
honey	126
maltose	152
sucrose	86

Recommended Foods:

All vegetables and fruits unless mentioned below as being restricted.
Unsalted nuts and nut butters
Sesame paste (Tahini)
Whole grains and their products e.g.. brown bread, brown rice, brown pasta.
Beans and peas
Tofu and other soya products.
Lean, organic meat, poultry and fish

Limited Intake of:

Full fat cheese
Grapes, prunes, figs, dates, raisins, bananas and dried fruits.
Fruit juices

Avoid completely:

All refined and processed foods
All sugar and honey
Cakes, biscuits, sweets, pastries, puddings, cereals with sugar, ice-cream, jam and marmalade
Ketchup, relish, sauces, pickles, mustard, tea, coffee, alcohol, soft drinks, chocolate drinks, malted drinks.
White bread, pasta or rice.
Sweets and chocolate
Salt
Tobacco
Medication with caffeine, cough syrups, laxatives.
 

General Advice

Avoid stress and exhaustion and practice relaxation techniques
Get plenty of sleep. Take plenty of exercise but not to the point of exhaustion.

Eat a small meal every 2 -3 hours and avoid snacking in between.
When hungry, try eating a high protein snack - it will often give you more lasting satisfaction and energy than carbohydrates.