What Is Reactive Hypoglycemia?

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Reactive Hypoglycemia What is reactive hypoglycemia? Hypoglycemia means low blood sugar. Reactive hypoglycemia is having low blood sugar after eating a meal. The cause of reactive hypoglycemia is not known. How do I know if I have reactive hypoglycemia? You have reactive hypoglycemia if you have: any symptoms listed below a few hours after a meal and these symptoms go away after eating or drinking What are the symptoms of reactive hypoglycemia? You may feel: hungry sweaty shaky anxious dizzy weak sleepy confused How can I manage reactive hypoglycemia? Reactive hypoglycemia is treated with diet. The purpose of the diet is to keep blood sugars level throughout the day. Here are some helpful hints: eat 6 small meals a day space meals 3 to 4 hours apart eat protein at each meal and snack times avoid skipping meals and snacks limit alcohol limit caffeine limit sweets like cookies, cakes, candy, pop, juice and sweet drinks You may feel like eating sweet foods like cookies, cake and candy, as they are high in sugar. Even though these raise your blood sugar quickly, it can go too high too fast. This causes the release of too much insulin which can then lead to low blood sugar. Instead, eat complex carbohydrates because these release less sugar over a longer period of time. Having a complex carbohydrate with protein will slow this release even more. Try putting any of these together: Complex Carbohydrates Protein whole wheat crackers nuts whole wheat bread cheese whole wheat pita meat whole grain rice lentils potatoes peanut butter whole grain cereal eggs Greek yogurt Here are some more ideas: crackers and cheese pita and hummus muffin and cheese nuts and yogurt melba toast and peanut butter Sample Menu Breakfast Afternoon Snack 1 cup (250 ml) bran flakes 6 crackers 1 cup (250 ml) low fat milk 1 piece low fat cheese 1 banana 1 spoonful or nuts or seeds Morning Snack Dinner ½ cup (125 ml) Greek yogurt and 3 to 4 ounces of fish or meat 6 almonds ½ cup (125 ml) rice 2 cups (500 ml) mixed vegetables ½ cup (120) pineapple Lunch Evening Snack 1 chicken sandwich 1 slice toast cucumbers and celery sticks 1 cup (240 ml) milk 1 apple 1 tablespoon (15 ml) peanut butter PD 5213 (Rev 07-2015) File: peyles .

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Reactive Hypoglycemia from Metformin Immediate-Release Monotherapy Resolved by a Switch to Metformin Extended-Release: Conceptualizing Their Concentration-Time Curves
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Table of Contents
DISCLAIMER The information contained within this document is restricted to and intended for professional use by licensed health care providers. The statements made should not be construed as a claim, nor does it represent any particular product procedure or advice as constituting a specific cure, whether palliative or ameliorative. Procedures and products mentioned are designed to support the client’s health and may be considered as support for other procedures deemed necessary by the practitioner. Although specific manufacturers make the supplements, herbs and homeopathies referenced in this document, the opinions expressed are those of the author and are not those of any of the manufacturers. This document is not designed to replace medical advice or medical treatments, but to be used adjunctively in the care and support of health and vitality. 9 © Copyright 2005 Return to Table of Contents . CHAPTER II: SUGAR HANDLING BLOOD SUGAR STABILIZATION RELATED CONDITIONS • Hypoglycemia PROTOCOL AT A GLANCE • Reactive Hypoglycemia • Low blood sugar Primary Supplemental Support • Syndrome X Bio-Glycozyme Forte • Triglycerides high Biomega-3 • Carbohydrate sensitivity Secondary Supplemental Support • Pre-diabetic Whey Protein Isolate • B vitamin deficiency Amino Acid Quick Sorb • Sugar sensitivity Beta-TCP • Food cravings ADHS Cytozyme-PAN • Carbohydrate cravings Cytozyme-LV Cytozyme-AD PHYSIOLOGIC CONSIDERATIONS Tri-Chol Blood sugar problems begin in childhood with excess use of sugary snacks and drinks. This is extremely common today. The U.S. Department of Agriculture estimates that the average American consumes from 150 to 180 pounds of sugar each year––an unbelievable amount compared to two or three hundred years ago when normal sugar consumption was one to five pounds per year.
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