Nov 05 2010

Episodes of Low Blood Sugars

Category: ExplanationJimR @ 4:19 am

While diabetics are primarily concerned with the higher than normal blood sugar levels that characterize their disease, most diabetics are also aware of the condition of low blood sugar levels, sometimes called hypoglycemic events. An episode of lower than normal blood sugar levels is something that any individual diabetic can experience, especially if they have gone for too long a period of time without having eaten foods that provide a source of glucose, foods such as carbohydrates. Another reason that can sometimes cause a significant lowering of blood glucose levels is when a diabetic has performed a strenuous bout of exercise, a situation that requires the uptake of additional glucose from the bloodstream.

Whatever the cause, it can develop to a more serious condition and should be treated right away as soon as it is detected. The solution is fairly simple, it is necessary to immediately consume some food items that provide a quick source of glucose, typically that can be a small glass of apple juice, or other juice, or a cup of milk, or by eating several hard candies or glucose tablets, chewed to break them down for faster absorption. The diabetic, knowing of the possibilities of a lower than normal blood sugar event, should be prepared with a suitable snack readily at hand – whether at home or away from home. Such an episode should not happen very often but it does happen and being prepared makes sense.

Typical symptoms include a growing feeling of light-headedness, trembling – often noticeable in the hands, beginning to sweat, a feeling of nausea, anxiety, nervousness, a faster heart-beat, blurred vision, confusion, hunger, or headache, listlessness. If a blood test were taken with a glucose meter at this time, the expectation would be that the reading would be less than 72 mg/dL (4.0 mmol/L).

But different people respond differently. They and their spouses, parents, partners or companions, should be prepared to recognize the individual’s symptoms and take action. It might even be better if an identification bracelet was worn with instructions just in case an extreme situation were to develop when there is no other informed person to turn to. All medics know what to do and will quickly administer glucose to stabilize the unfortunate diabetic if they should fall into a coma, a dangerous condition but it can happen.

In the more usual situations, when the symptoms begin to appear, it is time for a glucose boost. Something must be done immediately, if the diabetic person has a blood glucose device handy, a blood glucose test can be made to confirm the situation but an impending low blood sugar needs a prompt response – get some food item to supply the needed glucose, it won’t get better, delay will create more complications because the brain needs a constant uninterrupted supply of glucose.

Once the low blood glucose condition has been brought under control through the consumption of appropriate food items, it takes time to fully recover from the effect, perhaps even, depending on its severity, it may take a few hours to get back to normal. And keep in mind  the time when it is next necessary to have a snack or a meal to maintain normal blood conditions.

Hypoglycemic events can also occur during sleep and might be indicated as happening by clothing or sheets that become damp from perspiration and an awakening with a sense that something is not right, perhaps a sense of confusion or irritability or an unsteadiness in walking after rising from bed. Perhaps too, crying out in a disturbed fashion or nightmares might be an indicator.

The type of low blood glucose episode described above should not be a frequent event, if it does become frequent it should be brought to the attention of a doctor. It would seem to require a more serious medical approach and a complete review of how the diabetic condition is currently being managed. In any event, all cases of diabetes must be under the care of a doctor of medicine.

Check out this link for more information about What Are Normal Blood Sugar Levels?

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Oct 21 2010

Dietary Fiber for the Diabetic Food List

Category: ExplanationJimR @ 1:31 am

When higher than normal blood sugars circulate in the body over a long enough period of time, it is very likely that type-2 diabetes will develop, a condition that is often associated with an inability of the cells of the body to absorb the circulating sugar molecules. For an explanation of why high blood sugars are dangerous check Dangerous to Health.

The cells of the human body require sugar, in the form of glucose, to use as fuel to enable them to perform their various and constant metabolic activities that sustain life. But when diabetes develops, the body system that aids the usual entry of sugar into the cells from the bloodstream become impaired. The result being that the glucose continues to circulate in the blood where it may damage other organs. An explanation of the process can be found at About Diabetes, a Simple Explanation.

The Diabetic Food List
The objective of a personalized diabetic diet plan and food list is to compile a list of appropriate food items that aid in the control over the higher than normal blood sugar levels that have caused diabetes. The diabetic food list will also incorporate the food preferences and tastes of the individual diabetic person to enable the choice of favored items for any particular diabetic menu.

Dietary fiber has also been shown to lower the risks of heart disease
Long-lasting studies in which tens of thousands of health-care workers participated over several years, were able to show that a high dietary fiber diet was involved in a 40 percent lower risk of coronary heart disease in comparison to a diet lower in dietary fiber. Heart disease is the primary cause of death in people with diabetes.

How much dietary fiber is needed for the diabetic food list?
At this time, scientists are not in full agreement regarding the amount of fiber necessary for optimum health

In publications of the American Diabetes Association, 20 to 35 grams of dietary fiber daily is recommended for all adults. For type-2 diabetes, clinical studies suggest that 50 grams of fiber daily leads to an improvement in blood sugar levels. Dietary fiber also helps lower cholesterol levels

In the United States, the Institute of Medicine recommends dietary fiber intakes based on age and gender as follows:

♦ 25 grams daily for women and 38 grams daily for men up to age 50.

♦ 21 grams daily for women and 30 grams for men who are over 51 years of age and older,

Recommendations from other nutritional sources state that dietary fiber intake should be referenced to the body weight of the individual with the following weights in pounds and amounts in grams specified:

♦ 125 pounds 25 to 30 grams
♦ 150 pounds 30 to 35 grams
♦ 175 pounds 35 to 40 grams
♦ 200 pounds 40 to 45 grams

But do not add too much fiber to the diabetic diet because excessive amounts can result in other problems. When adding fiber to the diabetic diet, water intake should be increased.

To convert grams to ounces and pounds to kilos use the following:
A gram is equal to about 28.4 grams.
A pound is a slightly less than half a kilogram, approximately 0.45 of a kilogram.

The source of dietary fiber
Dietary fiber has always been readily available and part of the American diet. But the problem in current times is that the amount of dietary fiber consumed by most people is not sufficient to provide optimum health benefits.

Fruits, vegetables, beans, grains, cereals, nuts and seeds, and whole-wheat breads, are ideal sources from which to obtain fiber and those foods have much more to recommend them than just fiber. Plant foods contain a lot of essential vitamins, minerals, and phytonutrients that are thought to provide additional health benefits. That is one of the reasons that vitamin pills, as effective as they may be in supplying certain vitamins, do not provide as many of the nutritional and health-giving substances that are found in plant foods.

There are also manufactured fiber supplements available in pharmacies and health food stores, psyllium for example.

In conclusion
There is no single diabetic diet or diabetic meal plan that suits every person with diabetes but quality nutritious natural foods that can help control blood sugar levels are always to be favored.

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Jan 11 2010

The Glycemic Index and the Glycemic Load

Category: ExplanationJimR @ 9:21 pm


When considering various foods that you might wish to add to a diabetes food list, it can be helpful to know their Glycemic Index rating.

The Glycemic Index, or GI for short, is a list of carbohydrate containing foods that have been rated for their speed of conversion to glucose, and the release of that glucose into the bloodstream, compared to a standard reference value of 100 assigned to pure glucose. Pure glucose being very speedily released into the bloodstream since it does not require any further chemical breakdown by the digestive-system as would other food items.

The higher the numerical grading of a food the faster it is absorbed into the bloodstream compared to other foods of lower numerical value. Examples of this would be the breakfast cereals:

All-Bran with an established GI of 42,
Shredded Wheat with a GI of 67, and
Corn flakes with a GI of 84,

indicating that the carbohydrates in Corn flakes are converted much more quickly into glucose than the other two cereals with All-Bran taking the longest time. A faster release of glucose causes a faster and higher spike in blood sugar elevation, something to be avoided, or at least minimized if possible, leading to the conclusion that All-Bran is a better cereal choice than the others to include on the diabetic food list.

But not all high GI foods are bad and there are times, such as before, during, and after exercising, when they are beneficial. The body reacts to the higher blood glucose by releasing insulin, a hormone that assists the body in building muscle, although we must always keep in mind that the diabetic person’s body has an impaired ability to deal with insulin and higher blood glucose. These matters would be better discussed and commented on by the diabetic’s doctor or qualified health team members.

Many foods, such as proteins and fats, do not contain significant amounts of carbohydrate and are not listed on the glycemic Index.

The glycemic index is a useful tool to aid in choosing carbohydrate containing food items to include in a diabetic food list, enabling an emphasis on those with lower index values. But the inclusion of low GI foods in a diabetic food plan is only one of several considerations in determining an appropriate dietary regimen to follow over the long term.

GI range of values

Low GI values are 55 or less
Medium GI values are 56 to 69
High GI values are 70 and above.

The Glycemic Load
But what if the carbohydrate food we eat is only part of a larger meal that is otherwise devoid of carbohydrates, perhaps a meal of mostly protein and fat, of meat, vegetables, fruits, that have little or no carbohydrate content? In that case, measuring by weight in terms of grams, the carbohydrates would  be only part of the total grams in the meal and from this an adjusted GI value can be obtained by applying a simple formula..

To cover that situation, there is an extension and enhancement of the glycemic index known as the Glycemic Load. The glycemic load derives a set of values from those of the GI by taking into account the quantity, or quantities, of carbohydrates that are actually in the total meal of food item.

It becomes more practical to consider the GL of a food item when it is only a relatively small portion of the food being consumed, even if it is has a high GI rating,.

For a simplified example: when  knowing that one cup of the 84 GI cornflakes weighs about 30 grams, we can easily calculate the proportion of the cornflakes to the weight of the total meal. When being considered as part of a larger breakfast meal of 120 grams weight, it would be 25 percent of the total and that becomes the glycemic load value. 25 percent of the 84 GI is 21, the GL value of the cornflakes in the breakfast.

GL ranges of values
A GL value of 21 is still rather high, the substitution of a lower GI cereal such as Bran flakes or oatmeal porridge  would achieve a much lower GI rating. A GL value below 10 is considered to be low and above 20 is high in the opinion of most nutritionists.

An important decision regarding carbohydrate consumption
A major decision rests on what percentage of carbohydrates will be included in the overall diabetic food plan, whether to follow the American Diabetes Association’s recommendations of a high ratio of carbohydrates, or the opposite approach of lower carbohydrates, or somewhere in between. This is a controversial subject for many health care practitioners and needs careful consideration and discussion elsewhere. There are strong advocates whose differing views are worth hearing, even though a diabetic patient mainly depends on his or her personal physician to provide guidance, much of the management of the diabetic condition is in the hands of the individual diabetic.

The food lists available from this blog-site do provide the nutrient content and information for many common food items, indicating whether high or low on the GI and some food groups in general are summarized. For a very complete listing of GI values the following resources are suggested – although doing the research can get rather complicated and time consuming:

1.  The University of Sydney, Glycemic Index Web site.

2.  David Mendosa, blogger and medical writer.

3. There is also a very good article and explanation by staff of the Linus Pauling Institute at Oregon State University. That explanation references the GI to cardiovascular disease, a major complication of diabetes, and to obesity, to cancer, and to gallbladder disease. With its comments on several other topics of interest, it is worth a read and can be reached at Linus Pauling Institute.

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