stargazer1111
Member
- Joined
- Feb 16, 2017
- Messages
- 425
I have had reactive hypoglycemia for years. This is not the pseudo hypoglycemia where you feel bad but have normal blood sugar. My blood sugar will crash down into the 40s between meals if I eat incorrectly.
It appears that there are two concurrent issues. First, I have some sort of immune reaction to gluten and corn. If I consume gluten or corn, my blood sugar will actually crash down into the 40s within 30-60 minutes along with other symptoms that might indicate I have celiac disease (severe depression, severe gastrointestinal pain). If I consume the same amount of starch from white potatoes or white rice, my blood sugar is 120-150 30-60 minutes after eating.
Second, I have some degree of general insulin resistance, especially in the morning after breakfast. I was curious to know whether it was the starch or the sugar causing the hypoglycemia between meals. So, I did a test. One morning, I ate only starch with my meat and no sugar. My blood sugar crashed within 2 hours down into the 50s. The next morning, I ate only sugar with my meat (Mexican sprite). My blood sugar remained steady all the way to lunch with no problems.
At least for me, it is the starch causing insulin resistance and NOT the sugar. So, I have lowered my starch intake and increased my sugar intake. Seems to have had a beneficial impact!
It appears that there are two concurrent issues. First, I have some sort of immune reaction to gluten and corn. If I consume gluten or corn, my blood sugar will actually crash down into the 40s within 30-60 minutes along with other symptoms that might indicate I have celiac disease (severe depression, severe gastrointestinal pain). If I consume the same amount of starch from white potatoes or white rice, my blood sugar is 120-150 30-60 minutes after eating.
Second, I have some degree of general insulin resistance, especially in the morning after breakfast. I was curious to know whether it was the starch or the sugar causing the hypoglycemia between meals. So, I did a test. One morning, I ate only starch with my meat and no sugar. My blood sugar crashed within 2 hours down into the 50s. The next morning, I ate only sugar with my meat (Mexican sprite). My blood sugar remained steady all the way to lunch with no problems.
At least for me, it is the starch causing insulin resistance and NOT the sugar. So, I have lowered my starch intake and increased my sugar intake. Seems to have had a beneficial impact!