Hypoglycemia is a dangerous medical condition that occurs when the level of glucose in the bloodstream dips below normal or 70 mg/dl (milligrams of glucose to deciliters of blood). It is usually associated with diabetes, but it frequently occurs in otherwise healthy people. The Hypoglycemia Support Foundation explains that hypoglycemia is the body's inability to properly process the large amount of sugar that has made its way into the average American's diet.
Function
The pancreas secretes a hormone called insulin in response to blood glucose derived from the carbohydrates that we eat. The insulin bonds with the blood glucose, which enables it to provide the body with energy. If too much insulin is secreted or too few carbohydrates are ingested, hypoglycemia is the likely result.
Hypoglycemia not related to diabetes, usually called functional or reactive hypoglycemia, is caused by ingesting an overload of carbohydrates in a short period of time. The pancreas responds to this rapid rise in blood glucose by stepping up the production of insulin, but it winds up producing too, sending blood-glucose levels plummeting.
Carbohydrates
The most important thing for a hypoglycemic to monitor is the amount and types of carbohydrates he eats. Simple carbohydrates, such as processed sugar or white bread, enter the bloodstream quickly, causing a large spike in blood-glucose levels. Complex carbohydrates, such as whole grains or multi-grains, absorb into the system at a much slower pace, which avoids large blood-glucose spikes.
The Glycemic Index (GI) rates carbohydrates from 1 to 100--with pure glucose rated at 100--by how quickly they absorb into the bloodstream and how much blood glucose they produce. Good carbohydrates will have a GI-rating of less than 55. Foods rated 77 and higher should be avoided at all costs by those who experience hypoglycemia. Carbohydrates rated in the middle should be eaten only occasionally and in moderate amounts. A physician or nutritionist should be consulted to determine the right amount of carbohydrates for each particular situation. The Glycemic Index should be consulted to help select the right foods.
Hypoglycemic Diet
A hypoglycemic diet should be high in proteins, low in fat, low in complex carbohydrates and have minimal intake of simple carbohydrates. Processed sugar, alcohol and caffeine should be avoided. The important thing for a hypoglycemic is to manage her diet so that blood glucose is released into the bloodstream slowly and consistently. Five to six small meals per day is recommended, or three meals with healthy snacks in between.
A healthy breakfast for a hypoglycemic would be a small glass of orange juice, cornflakes with skim milk, and a slice of whole-wheat toast with 1 tsp. each of margarine and sugar-free jelly. One cup of coffee is acceptable with artificial creamer and a sugar substitute.
Lunch could consist of a lean hamburger on a whole-wheat bun with a slice each of lettuce and tomato. Accompany the hamburger with a small amount of cooked carrot, a small tossed salad with 1 tbsp. of Italian dressing, one apple, some sugar-free gelatin and 1 cup of skim milk.
A healthy dinner might consist of a baked chicken breast, one half of a baked potato, green beans, a few sliced strawberries, and one whole-wheat dinner roll with 1 tsp. of margarine and a diet soda.
Recommended snack items include an orange, 1 cup of skim milk with three Graham crackers, or a small glass of cranberry juice with six saltine crackers spread with a total of 1 tbsp. of peanut butter.
This diet contains 1,760 calories, 50g of fat, 90g of protein and 232g of carbohydrates.
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