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Reactive Hypoglycemia
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<blockquote data-quote="kitedoc" data-source="post: 1848946" data-attributes="member: 468714"><p>Hi [USER=331681]@pogoplum[/USER], Just a thought about carrots, etc. and <strong><em>with the provisio that for carbs in your low carb diet that all I say is best</em></strong> <strong><em>discussed with a dietician</em></strong>. If you google<strong> mendosa.com</strong>, and click on <strong>Glycemic values</strong> ( American spelling tut-tut) the SECOND table with food/GI and GL columns will give the <strong>GI (see definition for Glycemic Index) but essentially how high and for how long a particular food when eaten will raise the BSL compared to glucose (which = 100)</strong> and <strong>GL ( see Glycemic Load) essentially the density or amount of carbs per weight of food ( Recommendations for diabetics are GI , 55 and GL < 10)</strong></p><p>you can see that under <strong>Breakfast cereals</strong> several brands of UK rolled oats range of GI = 55 to 63 and GL = 13 - 19, AND </p><p>Instant Oats have a average GI = 79 and GL = 21.</p><p>If milk is added to rolled oats (the fat in milk slows absorption and thus influences the GI and GL values, UK brands rolled oats with milk average GI = 45 and GL = 11.</p><p>For boiled carrots: under Vegetables (way, down the list !!) range of GI = 60 to 92 and GL 4 to 6.</p><p><strong>I am assuming that for you, prescribed a low carb/high fat diet, that food with a GI over 55 and GL over 10, also depending on quantity <em>might be </em>more likely to increase your BSL and possibly make you more prone to a reactive hypo latter. Of course that is just my thought and your dietician is best placed to guide you on this.</strong></p><p>If you read other posts in the RH forum you will see <strong>some sufferers also have food sensitivities/intolerances</strong> which precipitate their RH. Another subject of possible relevance, perhaps.</p><p>I wish you all the Best in sorting through your condition and finding the best solutions.</p></blockquote><p></p>
[QUOTE="kitedoc, post: 1848946, member: 468714"] Hi [USER=331681]@pogoplum[/USER], Just a thought about carrots, etc. and [B][I]with the provisio that for carbs in your low carb diet that all I say is best[/I][/B] [B][I]discussed with a dietician[/I][/B]. If you google[B] mendosa.com[/B], and click on [B]Glycemic values[/B] ( American spelling tut-tut) the SECOND table with food/GI and GL columns will give the [B]GI (see definition for Glycemic Index) but essentially how high and for how long a particular food when eaten will raise the BSL compared to glucose (which = 100)[/B] and [B]GL ( see Glycemic Load) essentially the density or amount of carbs per weight of food ( Recommendations for diabetics are GI , 55 and GL < 10)[/B] you can see that under [B]Breakfast cereals[/B] several brands of UK rolled oats range of GI = 55 to 63 and GL = 13 - 19, AND Instant Oats have a average GI = 79 and GL = 21. If milk is added to rolled oats (the fat in milk slows absorption and thus influences the GI and GL values, UK brands rolled oats with milk average GI = 45 and GL = 11. For boiled carrots: under Vegetables (way, down the list !!) range of GI = 60 to 92 and GL 4 to 6. [B]I am assuming that for you, prescribed a low carb/high fat diet, that food with a GI over 55 and GL over 10, also depending on quantity [I]might be [/I]more likely to increase your BSL and possibly make you more prone to a reactive hypo latter. Of course that is just my thought and your dietician is best placed to guide you on this.[/B] If you read other posts in the RH forum you will see [B]some sufferers also have food sensitivities/intolerances[/B] which precipitate their RH. Another subject of possible relevance, perhaps. I wish you all the Best in sorting through your condition and finding the best solutions. [/QUOTE]
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