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Diabetes Discussion
Reactive Hypoglycemia
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<blockquote data-quote="Lamont D" data-source="post: 1801555" data-attributes="member: 85785"><p>You might want to read up on reading food labels as they can be confusing and what you are looking for.</p><p>As you say, corn starch is bad, but for me and I'm glad I'm not gluten intolerant is potato starch. But the likes of vegetable oils, aspartame and other unnatural ingredients added to food might have a similar effect. Hence cooking from scratch with protein and non starchy vegetables, with good fats. </p><p>There is still so much hidden in processed foods.</p><p></p><p>And low fat or no fat are perfect examples of what to avoid, because the fat is processed out and either fruit addedalongside artificial sweeteners and sugars to enhance taste. No added sugar food, just means there is still a lot of natural sugars but will still cause a spike.</p><p></p><p>I believe that you need to have an understanding of why your blood glucose levels are behaving this way, so you need to be consistent in how you are testing. Before you eat, then one hour, then two hours after.</p><p>Record your test results, what you had to eat, how much, after a few weeks it will give you information on how different meals or certain foods effect your bloods.</p><p>You will see which foods are okay, and those that are not. Then there are those foods which are borderline and if you lower the portion size could be okay.</p><p>It's important to how you feel what you intolerant to.</p><p></p><p>Best wishes</p></blockquote><p></p>
[QUOTE="Lamont D, post: 1801555, member: 85785"] You might want to read up on reading food labels as they can be confusing and what you are looking for. As you say, corn starch is bad, but for me and I'm glad I'm not gluten intolerant is potato starch. But the likes of vegetable oils, aspartame and other unnatural ingredients added to food might have a similar effect. Hence cooking from scratch with protein and non starchy vegetables, with good fats. There is still so much hidden in processed foods. And low fat or no fat are perfect examples of what to avoid, because the fat is processed out and either fruit addedalongside artificial sweeteners and sugars to enhance taste. No added sugar food, just means there is still a lot of natural sugars but will still cause a spike. I believe that you need to have an understanding of why your blood glucose levels are behaving this way, so you need to be consistent in how you are testing. Before you eat, then one hour, then two hours after. Record your test results, what you had to eat, how much, after a few weeks it will give you information on how different meals or certain foods effect your bloods. You will see which foods are okay, and those that are not. Then there are those foods which are borderline and if you lower the portion size could be okay. It's important to how you feel what you intolerant to. Best wishes [/QUOTE]
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