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Reactive Hypoglycemia
Going from bad to worse
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<blockquote data-quote="Brunneria" data-source="post: 2136928" data-attributes="member: 41816"><p>Hi [USER=495383]@Discovery22[/USER]</p><p></p><p>I know you addressed Lamont with your questions, but here is my take on them:</p><p></p><p>RHers don’t need a blood glucose spike to cause a hypo. They just need to eat too many carbs which causes excess insulin production.</p><p></p><p>- I wouldn't count anything above 3.5 as a hypo, because I am not on medication. That is my experience of my body. Not necessarily transferable to anyone else!</p><p>- I would never treat a hypo with more than a mouthful of milk OR juice. Then I would eat nuts, or a proper low carb meal of plenty of fat and protein to even out my blood glucose.</p><p>- I would never consider having bread at any time of the day or night. I have things like egg mayo, pate, crustless quiche, etc with a fork, not a slice of bread. They can also be eaten with veg, or salad. Celery, cucumber and raw veg can act as dipper and scoops. You can substitute carbs like rice, potato, pasta and bread in many ways. These include cauliflower mash, cauliflower cheese, cauliflower rice, konjac or buckwheat noodles, oomi noodles, swede, celeriac, turnip, courgette noodles, soy pasta, lentil pasta, low carb breads (there are pre-made protein breads and a million different low carb bread recipes. The options are well nigh limitless.</p><p></p><p>My preference is to eat good quality low carb slow release foods, in generous sized portions, and prevent the hypos from developing in the first place. Today I had a 500ml bowl of homemade chicken soup with real lumps of chicken in it for breakfast (blob of cream cheese floating on top). No carbs. Lunch was a 500ml mug of low carb hot chocolate (100% cocoa powder, erythritol, double cream and hot water). Minimal carbs in the cocoa powder. Supper will be a 10oz ribeye steak and 100g of halloumi (cheese) fries. No carbs. If I wanted veg with any of those I could have huge portions of low carb salad or cooked veg, jazzed up with herbs, spices, seasonings, mayo, grated cheese or butter. (Today was an unusual day in that i ate 3 meals, due to a heavy schedule. Normally i only eat twice).</p><p></p><p>All of my food choices are flavourful, satisfying, nutritious and my blood glucose stays steady all day, with no hypos and no need to use any hypo treatments - which would overload my carb capacity and start me back on the RH rollercoaster again.</p><p></p><p>Back before I deleted the carbs from my menu, I used to have daily hypos, usually a couple of times a day, and you could have set your clock by them. Giving up carbs was the best thing I have ever done for my health.</p></blockquote><p></p>
[QUOTE="Brunneria, post: 2136928, member: 41816"] Hi [USER=495383]@Discovery22[/USER] I know you addressed Lamont with your questions, but here is my take on them: RHers don’t need a blood glucose spike to cause a hypo. They just need to eat too many carbs which causes excess insulin production. - I wouldn't count anything above 3.5 as a hypo, because I am not on medication. That is my experience of my body. Not necessarily transferable to anyone else! - I would never treat a hypo with more than a mouthful of milk OR juice. Then I would eat nuts, or a proper low carb meal of plenty of fat and protein to even out my blood glucose. - I would never consider having bread at any time of the day or night. I have things like egg mayo, pate, crustless quiche, etc with a fork, not a slice of bread. They can also be eaten with veg, or salad. Celery, cucumber and raw veg can act as dipper and scoops. You can substitute carbs like rice, potato, pasta and bread in many ways. These include cauliflower mash, cauliflower cheese, cauliflower rice, konjac or buckwheat noodles, oomi noodles, swede, celeriac, turnip, courgette noodles, soy pasta, lentil pasta, low carb breads (there are pre-made protein breads and a million different low carb bread recipes. The options are well nigh limitless. My preference is to eat good quality low carb slow release foods, in generous sized portions, and prevent the hypos from developing in the first place. Today I had a 500ml bowl of homemade chicken soup with real lumps of chicken in it for breakfast (blob of cream cheese floating on top). No carbs. Lunch was a 500ml mug of low carb hot chocolate (100% cocoa powder, erythritol, double cream and hot water). Minimal carbs in the cocoa powder. Supper will be a 10oz ribeye steak and 100g of halloumi (cheese) fries. No carbs. If I wanted veg with any of those I could have huge portions of low carb salad or cooked veg, jazzed up with herbs, spices, seasonings, mayo, grated cheese or butter. (Today was an unusual day in that i ate 3 meals, due to a heavy schedule. Normally i only eat twice). All of my food choices are flavourful, satisfying, nutritious and my blood glucose stays steady all day, with no hypos and no need to use any hypo treatments - which would overload my carb capacity and start me back on the RH rollercoaster again. Back before I deleted the carbs from my menu, I used to have daily hypos, usually a couple of times a day, and you could have set your clock by them. Giving up carbs was the best thing I have ever done for my health. [/QUOTE]
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