Good Morning Sarabeth
When I was 26 years old, I first experienced what I now know to be reactive hypoglycaemia. I had numerous medical emergencies and collapsed unconscious from the low blood sugar. I was banned from driving and underwent so many tests, all of which were okay. My doctor said I most likely have sensitive blood sugar and should be careful what I eat. That was it. That was 30 years ago. It took all those years not understanding why none of the advice I heard worked. I put on over 30 kilos in weight. It was in 2014 I went on a medically controlled diet and the private doctor said if I followed his regime he'd guarantee I would not have hypos again. Stunned, I did, and he was right. The regime was very low carbs, moderate protein and high fat. Three years on, I am normal weight and sugar levels under control.
I recommend you measure your levels before and 1 hour after every meal to understand what foods spike your levels. Personally, I have discovered that even oats and boiled carrots spike mine. I also know if a food sends my level over 11/215 within 1 hour, then I will have a hypo a few hours later. Unfortunately, I have no symptoms until my level drops to 2.8/50, about 60 seconds before I pass out.
It is therefore critical to prevent the spikes. I never eat bread, potatoes, pasta, rice or high sugar fruits. I do eat full fat Greek yoghurt, berries and nuts/seeds for breakfast. I love tomato mozzarella (full fat) and often use peppers as a substitute for bread (e.g. For pate, tuna mayo and chicken tarragon).
Also, worth reading Dr Zoe Harcombe's book Stop Counting Calories and Start Losing Weight for an easy to read and enlightening understanding of how our bodies process food.
Good luck with your own journey of blood sugar control. Christina
When I was 26 years old, I first experienced what I now know to be reactive hypoglycaemia. I had numerous medical emergencies and collapsed unconscious from the low blood sugar. I was banned from driving and underwent so many tests, all of which were okay. My doctor said I most likely have sensitive blood sugar and should be careful what I eat. That was it. That was 30 years ago. It took all those years not understanding why none of the advice I heard worked. I put on over 30 kilos in weight. It was in 2014 I went on a medically controlled diet and the private doctor said if I followed his regime he'd guarantee I would not have hypos again. Stunned, I did, and he was right. The regime was very low carbs, moderate protein and high fat. Three years on, I am normal weight and sugar levels under control.
I recommend you measure your levels before and 1 hour after every meal to understand what foods spike your levels. Personally, I have discovered that even oats and boiled carrots spike mine. I also know if a food sends my level over 11/215 within 1 hour, then I will have a hypo a few hours later. Unfortunately, I have no symptoms until my level drops to 2.8/50, about 60 seconds before I pass out.
It is therefore critical to prevent the spikes. I never eat bread, potatoes, pasta, rice or high sugar fruits. I do eat full fat Greek yoghurt, berries and nuts/seeds for breakfast. I love tomato mozzarella (full fat) and often use peppers as a substitute for bread (e.g. For pate, tuna mayo and chicken tarragon).
Also, worth reading Dr Zoe Harcombe's book Stop Counting Calories and Start Losing Weight for an easy to read and enlightening understanding of how our bodies process food.
Good luck with your own journey of blood sugar control. Christina