Best diet for Hypoglycemia
Hypoglycemia, also known as low blood sugar, is the condition when blood sugar decreases to below normal levels. It is most commonly seen in diabetic patients.
Signs and symptoms
Being aware of the early signs of hypoglycemia help to treat your low blood glucose levels quickly – to bring them back the condition into the normal range.
The most common symptoms regarding Hypoglycemia are
- trouble talking,
- loss of consciousness,
- feeling of hunger,
- A higher heart rate than usual
- Blurred vision
- And in extreme cases, coma and death
Causes of Hypoglycemia are
- Medications like Insulin and sulfonylureas used to treat diabetes mellitus
- Kidney failure
- certain tumors
- Liver diseases
- inborn error of metabolism,
- severe infections,
- reactive hypoglycemia,
Not enough cortisol, such as in Addison’s disease, not enough glucagon, or not enough epinephrine can result in low blood sugar the conditions is more common in children
Risk factors associated with Hypoglycemia are
- Insulin intake patients
- Prandial glucose regulators
- And some conditions like
- exercised more than usual
- alcohol consumption
- Factors linked to risk of lower sugar levels are
- High dose of insulin
- Delayed meals or skipping meals
Hypoglycemia and Diet
The best way to control hypoglycemia is through a diet similar to that used to control diabetes mellitus
- Eat small frequent meals throughout the day, which can help stabilize blood glucose levels.
- Eat fewer simple sugars (e.g., candy, sweets, sugar, and honey) and more complex carbohydrates.
- Choose fresh fruits as not dried fruits, canned fruits, and juices.
- Avoid alcohol,
- limit coffee, tea, colas, chocolate, and cocoa.
Eating more than three meals per day is advised which helps to maintain blood sugar levels and to prevent the onset of hypoglycemic symptoms.
- Breakfast: 1 cup of hot whole-grain cereal like oatmeal, oat bran, or Wheetena, 1 slice of whole-grain bread, 1 piece of fruit
- Snack: 1 slice of whole-grain bread, carrot and celery sticks
- Lunch: Salad with raw vegetables, beans (chickpeas, kidney beans, etc.), sunflower seeds, and a nonfat, dairy-free dressing, 1 slice of whole-grain bread, 1 piece of fruit
- Snack: 4 crackers (preferably whole wheat), 1 piece of fruit
- Dinner: 1 cup of brown rice, pasta, bulgur, or 1 large baked potato, 1/2 cup of beans or tofu, 1 to 2 cups of cooked vegetables
- Snack: 2 cups of plain popcorn, 1 piece of fruit
- Breakfast: 2 blueberry buckwheat pancakes, 1 cup sweet potato hash
- Snack: 1/2 cup Italian chickpea nibbles, carrot sticks
- Lunch: 1 quickie quesadilla, cucumber, mango, and spinachsalad
- Snack: 1 1/2 cups homemade trail mix (combine whole grain cereal(s) of choice, unsweetened dried fruit(s) of choice, 2 tablespoons pumpkin seeds or 1/8 cup almonds or walnuts)
- Dinner: Vegetable lo mein, steamed cabbage Snack: 1 poached pear
- Breakfast: Black beans and salsa on toast, 1 serving fruit
- Snack: 2 rice cakes with apple butter and sliced apple
- Lunch: Corn and potato chowder, 1 serving whole-grain crackers, 1 serving fruit
- Dinner: Lentil artichoke stew over brown rice, kwick kale Snack: 2 oatmeal banana bites