SLIMMING BY DIET

REACTIVE HYPOGLYCEMIA

IF YOU CANNOT LOSE WEIGHT AND HAVE A FAMILY HISTORY OF DIABETES, YOU MAY HAVE REACTIVE HYPOGLYCEMIA.

Reactive hypoglycemia is a sudden low blood sugar level that usually occurs 2-4 hours after a meal. Normally, fasting blood sugar is between 80-100mg/dl and postprandial blood sugar is between 110-140mg/dl. In people with reactive hypoglycemia, postprandial blood sugar falls below fasting blood sugar. This is different from hypoglycemia in fasting.

The timing of low blood sugar, especially after eating sweets, pastries, and similar food groups high in carbohydrates, is a very important factor for the treatment process.

It is seen in people with a genetic heritage of diabetes,
People with irregular and unbalanced nutrition,
People under prolonged stress,
When drinking alcohol on an empty stomach,
In terms of gender, it is most common in women.

REACTIVE HYPOGLYCEMIA IS THE FIRST SIGNAL THAT THE BODY'S CARBOHYDRATE METABOLISM IS BEGINNING TO BREAK DOWN.

In people with reactive hypoglycemia syndrome, too much insulin is produced by the pancreas after a carbohydrate-based meal, which persists after the glucose from the meal has been digested, causing the amount of glucose in the bloodstream to drop to a lower than normal level.

Another reason is that reactive hypoglycemia is caused by deficiencies in glucagon secretion.

People with impaired fasting glucose are more prone to hypoglycemia.If left untreated, it is a precursor to diabetes.

POSSIBLE CAUSES OF REACTIVE HYPOGLYCEMIA

At the onset of diabetes
Insufficient cortisol release in the adrenal glands
Hypothyroidism
Pancreatitis or insulinoma pancreatic tumor
Chronic stress
Having sleeve gastrectomy

SYMPTOMS OF REACTIVE HYPOGLYCEMIA;

No feeling of hunger until the first meal is eaten
Hunger attacks and a tendency for sugary foods
Fainting and coma in severe blood sugar drops
Shortness of breath
Fatigue
Distraction
Extreme irritability
Fatigue
Behavioral disorders
Tendency to sleep

Dietary change is essential in the treatment of Reactive Hypoglycemia. In dietary change, the most important step in the treatment is to determine the minute interval in which the person’s blood sugar drops. Reducing foods that can trigger reactive hypoglycemia, which is the 2nd step, is a big step towards treating regular occurrences. Choosing the right sources of carbohydrates with a low glycemic index. Low glycemic index foods are complex carbohydrates high in fiber and protein. Avoiding sugary foods and processed simple carbohydrates such as white bread or white pasta, especially on an empty stomach.

Preferring instead;

Brown/Wild Rice
Quinoa
Oatmeal
Barley
Chia Seeds
Ground Flaxseed
Unpeeled Sweet Potatoes
Winter Squash

To Prefer

Preferring vegetables with low starch content Avoiding peas, potatoes, and corn.
Getting daily energy from protein and fat groups.
Consuming a protein group while drinking alcohol.