What do a poor school grade and good nutrition have in common? Answer: "D"...
Vitamin D that is, the new miracle vitamin.
Recent research links Vitamin D deficiency with many common diseases, including diabetes and heart disease.
Vitamin D is also known as the "sunshine vitamin" because our skin converts sunlight to Vitamin D. Scientists noticed that we are so efficient at creating Vitamin D that 20 minutes of noon sunshine supplies us with upwards of 10,000 IU of vitamin D, and that raised the question, "What does our body do with all that Vitamin D?"
We know Vitamin D is good for strong bones, and that's why milk is fortified with Vitamin D, but scientists are starting to find that Vitamin D has many other uses in the body. Not only does Vitamin D have a role in building our bones, it also seems to play a role in preventing diabetes, heart disease, and even cancer.
Vitamin D is difficult to get in our food, and that's why we should be taking Vitamin D supplements. No one seems to know yet just how much Vitamin D is the right amount, but if the sun can supply so much in such a short time, it seems clear that the standard 1000 IU tablets are a good start until the researchers can tell us more.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Tuesday, May 26, 2009
Low Blood Sugar & Hypoglycemia Tip #36: What do a poor school grade and good nutrition have in common?
Tuesday, May 12, 2009
Low Blood Sugar & Hypoglycemia Tip #35: PCOS—For Women Only
Polycystic Ovarian Syndrome, or PCOS, is a condition in women with symptoms remarkably similar to those of hypoglycemia, with the added problems of ovarian cysts, infertility, male pattern hair growth and, strangely, male pattern baldness. Periods become irregular or disappear completely.
As with hypoglycemia, one of the primary tests done to diagnose PCOS is the Glucose Tolerance Test because PCOS sufferers show elevated insulin levels. PCOS sufferers also often show elevated levels of testosterone and other male hormones, and that accounts for the male pattern hair growth and male pattern baldness.
It is believed that up to 30% of women suffer from PCOS to some degree. There is no cure, although many women must have the ovarian cysts surgically removed.
The most effective treatment of the other symptoms, though, is a change in diet. The International Council on Infertility Information Dissemination (INCIID) recommends reducing carbohydrate intake and increasing exercise. Although there is no cure for PCOS, the council notes that weight loss (most people suffering from PCOS are overweight) can really make a difference to the severity of the symptoms.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
As with hypoglycemia, one of the primary tests done to diagnose PCOS is the Glucose Tolerance Test because PCOS sufferers show elevated insulin levels. PCOS sufferers also often show elevated levels of testosterone and other male hormones, and that accounts for the male pattern hair growth and male pattern baldness.
It is believed that up to 30% of women suffer from PCOS to some degree. There is no cure, although many women must have the ovarian cysts surgically removed.
The most effective treatment of the other symptoms, though, is a change in diet. The International Council on Infertility Information Dissemination (INCIID) recommends reducing carbohydrate intake and increasing exercise. Although there is no cure for PCOS, the council notes that weight loss (most people suffering from PCOS are overweight) can really make a difference to the severity of the symptoms.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Tuesday, May 5, 2009
2 good answers to 2 interesting questions
We were asked 2 interesting questions about 2 of our recent posts.
Here they are, with the answers from Anita Flegg, our resident expert.
The first question was about stevia (post # 32):
“How about stevia? I just bought a box of it and it's super sweet – a little goes a long way, but I think it may be okay. All natural from the stevia plant?”
Answer from Anita:
“Stevia is a natural sweetener made from the leaves of a plant that grows naturally in South America. It is in the range of 40 times sweeter than sugar, but doesn't raise blood sugar like sugar does. That's made it a favorite among hypoglycemics.
Stevia has been used medically for centuries in Brazil and Paraguay to treat everything from obesity and hypertension to depression and dental cavities. Paraguayans say that stevia is helpful for hypoglycemia and diabetes because it nourishes the pancreas, helping to restore normal pancreatic function. Studies support the benefit to diabetics, but have shown that stevia leaves (at dosages higher than that used to sweeten food) has a hypoglycemic effect. In other words, high doses of stevia will cause your blood sugar to drop!
The bottom line, then, is that "natural" doesn't necessarily mean it's safe for you. If you are very sensitive, I would recommending avoiding stevia. If not, try it in tiny amounts (more than tiny amounts are just too sweet, anyway), and see if it works for you.”
Question from Cathy (about Post # 29):
“I just don't have the willpower to eliminate sugar. I can make it for one day fairly easy, but then the next day comes and I just make up for it. HELP!”
Answer from Anita:
“The key is to replace the sugar with something good.
It is very difficult -- no doubt about it -- but you can get through the first difficult days by finding a replacement.
I used almonds because I seemed to need something to eat, and it became easier because I worked at reducing the sugary stuff available in my house.
Other people have reported that a bit of exercise helps.
You could go for a walk around the block, spend some time on the treadmill or doing yoga, or you could spend some time on a hobby or activity that completely occupies your mind.
The cravings do eventually subside—really!”
Hope these questions and answers helped.
Next week we’ll be back to a regular post.
Until then…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Here they are, with the answers from Anita Flegg, our resident expert.
The first question was about stevia (post # 32):
“How about stevia? I just bought a box of it and it's super sweet – a little goes a long way, but I think it may be okay. All natural from the stevia plant?”
Answer from Anita:
“Stevia is a natural sweetener made from the leaves of a plant that grows naturally in South America. It is in the range of 40 times sweeter than sugar, but doesn't raise blood sugar like sugar does. That's made it a favorite among hypoglycemics.
Stevia has been used medically for centuries in Brazil and Paraguay to treat everything from obesity and hypertension to depression and dental cavities. Paraguayans say that stevia is helpful for hypoglycemia and diabetes because it nourishes the pancreas, helping to restore normal pancreatic function. Studies support the benefit to diabetics, but have shown that stevia leaves (at dosages higher than that used to sweeten food) has a hypoglycemic effect. In other words, high doses of stevia will cause your blood sugar to drop!
The bottom line, then, is that "natural" doesn't necessarily mean it's safe for you. If you are very sensitive, I would recommending avoiding stevia. If not, try it in tiny amounts (more than tiny amounts are just too sweet, anyway), and see if it works for you.”
Question from Cathy (about Post # 29):
“I just don't have the willpower to eliminate sugar. I can make it for one day fairly easy, but then the next day comes and I just make up for it. HELP!”
Answer from Anita:
“The key is to replace the sugar with something good.
It is very difficult -- no doubt about it -- but you can get through the first difficult days by finding a replacement.
I used almonds because I seemed to need something to eat, and it became easier because I worked at reducing the sugary stuff available in my house.
Other people have reported that a bit of exercise helps.
You could go for a walk around the block, spend some time on the treadmill or doing yoga, or you could spend some time on a hobby or activity that completely occupies your mind.
The cravings do eventually subside—really!”
Hope these questions and answers helped.
Next week we’ll be back to a regular post.
Until then…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Tuesday, April 28, 2009
Low Blood Sugar & Hypoglycemia Tip #34: This “F” word is really good for you
The “F” word is “fish”.
Puzzled about what type of fish to eat? We'll make it easy—all you have to do is choose between white fish and oily fish.
Examples of white fish are cod, halibut and monkfish. White fish are a great low-calorie source of protein and there are dozens of tasty ways to prepare them.
Oily fish like salmon and mackerel are also tasty sources of protein, and although they are not particularly low-cal, they have the added benefit of omega-3 fatty acids. Studies have shown that omega-3 fatty acids are great for improving and maintaining the health of your heart. They're great for your skin and hair, too.
One more important detail... pan-frying and deep-frying fish, especially at high temperatures, appears to destroy the omega-3 fats.
So go ahead and choose fish. Bake, poach, grill or steam it. It's delicious and a great source of protein that will help keep your blood sugar steady and you feeling great.
BTW…
Insulin resistance is part of the hypoglycemia problem in that your body has to produce more and more insulin over time to deal with the sugars in your diet. Reversing this is crucial to improving your sugar-handling, and reducing your hypoglycemia symptoms.
Did you know that taking fish oil (1000-4000 mg every day) not only lowers cholesterol and reduces inflammation, but also improves insulin sensitivity?
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Puzzled about what type of fish to eat? We'll make it easy—all you have to do is choose between white fish and oily fish.
Examples of white fish are cod, halibut and monkfish. White fish are a great low-calorie source of protein and there are dozens of tasty ways to prepare them.
Oily fish like salmon and mackerel are also tasty sources of protein, and although they are not particularly low-cal, they have the added benefit of omega-3 fatty acids. Studies have shown that omega-3 fatty acids are great for improving and maintaining the health of your heart. They're great for your skin and hair, too.
One more important detail... pan-frying and deep-frying fish, especially at high temperatures, appears to destroy the omega-3 fats.
So go ahead and choose fish. Bake, poach, grill or steam it. It's delicious and a great source of protein that will help keep your blood sugar steady and you feeling great.
BTW…
Insulin resistance is part of the hypoglycemia problem in that your body has to produce more and more insulin over time to deal with the sugars in your diet. Reversing this is crucial to improving your sugar-handling, and reducing your hypoglycemia symptoms.
Did you know that taking fish oil (1000-4000 mg every day) not only lowers cholesterol and reduces inflammation, but also improves insulin sensitivity?
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Wednesday, April 22, 2009
Low Blood Sugar & Hypoglycemia Tip #33: Is your doctor helping or hindering you?
Many doctors still don't believe that hypoglycemia is a common problem. But just because your doctor is one of these doesn't mean that you can't get help.
Consider looking for a holistic doctor.
Holistic doctors graduate from the same medical schools as other doctors, but they have decided to treat patients rather than diseases, so they are more likely to be interested in the "whole picture". A holistic doctor will be interested in your lifestyle, including your stresses and sleep habits.
Many holistic doctors have also spent extra time learning about alternative treatments, so if you prefer to avoid taking drugs whenever possible, a holistic doctor may be more likely to be able to offer other solutions. Make sure that any doctor you try does have a medical degree and is licensed to practice in your province or state.
Until next time…choose well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Consider looking for a holistic doctor.
Holistic doctors graduate from the same medical schools as other doctors, but they have decided to treat patients rather than diseases, so they are more likely to be interested in the "whole picture". A holistic doctor will be interested in your lifestyle, including your stresses and sleep habits.
Many holistic doctors have also spent extra time learning about alternative treatments, so if you prefer to avoid taking drugs whenever possible, a holistic doctor may be more likely to be able to offer other solutions. Make sure that any doctor you try does have a medical degree and is licensed to practice in your province or state.
Until next time…choose well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Tuesday, April 14, 2009
Low Blood Sugar & Hypoglycemia Tip #32: True or False: Agave’s the Healthiest Sweetener Out There
Could it be true? Is there really an all-natural, low-calorie sweetener—with no aftertaste—that doesn’t send your blood sugar into the stratosphere? Fans say agave (ah-GAH-vay) nectar fits that description. And to judge by the flood of agave-sweetened foods and drinks on supermarket shelves—hundreds have been introduced in the last 2 years—the new sweet stuff has a lot of believers. It’s even showing up in cocktails at trendy bars. So, is it true? Or too good to be?
T or F: Agave is super sweet.
True indeed! It’s four times sweeter than white sugar. Just 1/4 teaspoon of agave nectar/syrup approximates the sweetness of 1 teaspoon of sugar, costing you just 4 calories instead of 16.
T or F: Agave is all natural.
True, sort of. But “all natural” doesn’t mean “not processed.” Agave comes from the desert-dwelling succulent Agave tequilana, which is also the source of tequila. However, turning the plant’s juicy sap into a syrupy nectar you can drizzle on yogurt or stir into tea takes some doing. Some manufacturers heat the sap; others use enzymes to convert it into table-ready syrup.
T or F: Agave has no flavor.
True and false. It depends on whether the syrup is light or dark. The lightest types are virtually flavorless, but darker varieties have a maple or caramel-like taste that you may take to . . . or not.
T or F: Agave has a low glycemic index (GI).
True. Because agave nectar is mostly fructose, it makes a pit stop for processing in the liver, which lowers its glycemic index (GI)—a measurement of how quickly a food makes blood sugar rise. Table sugar is about half glucose, which goes straight to the bloodstream and sends blood sugar zooming in minutes.
T or F: Agave is a healthy sweetener.
More false than true. The major health benefit is that you may use less agave than sugar to get the same sweetness. But that’s about where the health-buck stops. People who’ve heard all the bad press about high-fructose corn syrup—and avoid it like the plague—need to realize that agave nectar is a high-fructose syrup (at least 75% fructose). Many health experts believe high-fructose foods are not good for you. “Perhaps most worrisome is that excessive fructose may increase the risk of metabolic syndrome and diabetes,” says Richard Johnson, MD, author of The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick (2008). It also triggers a combination of unhealthy effects that can eventually lead to a host of troubles, including heart disease and stroke, according to Johnson and others.
Bottom line: If you’ve got a serious sweet tooth, a little agave syrup now and then may help you control calories and blood sugar spikes. But that’s as far as it goes—and the trade-offs aren’t great. Sorry about that.
Need more incentive to harness your sweet tooth? Learning to read labels and avoiding foods with saturated and trans fats, simple sugars, or processed grains listed as one of the first five ingredients can make your RealAge 3.6 years younger.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
T or F: Agave is super sweet.
True indeed! It’s four times sweeter than white sugar. Just 1/4 teaspoon of agave nectar/syrup approximates the sweetness of 1 teaspoon of sugar, costing you just 4 calories instead of 16.
T or F: Agave is all natural.
True, sort of. But “all natural” doesn’t mean “not processed.” Agave comes from the desert-dwelling succulent Agave tequilana, which is also the source of tequila. However, turning the plant’s juicy sap into a syrupy nectar you can drizzle on yogurt or stir into tea takes some doing. Some manufacturers heat the sap; others use enzymes to convert it into table-ready syrup.
T or F: Agave has no flavor.
True and false. It depends on whether the syrup is light or dark. The lightest types are virtually flavorless, but darker varieties have a maple or caramel-like taste that you may take to . . . or not.
T or F: Agave has a low glycemic index (GI).
True. Because agave nectar is mostly fructose, it makes a pit stop for processing in the liver, which lowers its glycemic index (GI)—a measurement of how quickly a food makes blood sugar rise. Table sugar is about half glucose, which goes straight to the bloodstream and sends blood sugar zooming in minutes.
T or F: Agave is a healthy sweetener.
More false than true. The major health benefit is that you may use less agave than sugar to get the same sweetness. But that’s about where the health-buck stops. People who’ve heard all the bad press about high-fructose corn syrup—and avoid it like the plague—need to realize that agave nectar is a high-fructose syrup (at least 75% fructose). Many health experts believe high-fructose foods are not good for you. “Perhaps most worrisome is that excessive fructose may increase the risk of metabolic syndrome and diabetes,” says Richard Johnson, MD, author of The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick (2008). It also triggers a combination of unhealthy effects that can eventually lead to a host of troubles, including heart disease and stroke, according to Johnson and others.
Bottom line: If you’ve got a serious sweet tooth, a little agave syrup now and then may help you control calories and blood sugar spikes. But that’s as far as it goes—and the trade-offs aren’t great. Sorry about that.
Need more incentive to harness your sweet tooth? Learning to read labels and avoiding foods with saturated and trans fats, simple sugars, or processed grains listed as one of the first five ingredients can make your RealAge 3.6 years younger.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Wednesday, April 8, 2009
Low Blood Sugar & Hypoglycemia Tip #31: Resisting the Easter temptation
What's one of the first thing you think of when you realize Easter is coming up?
Chocolate!
OK, maybe that's just me. But it's true that we are bombarded with ads chocolate and candy as Easter approaches.
Just because everybody else will be stuffing their face with Easter eggs and chocolate rabbits and roosters doesn’t mean you have to too.
Even if we are able to resist the temptation to buy candy or chocolate for ourselves, many of our close friends and significant others are sure to do it for us.
This year, consider talking to those you love about celebrating Easter differently, creating a new tradition. After all, what's the best thing about sharing our lives with the people we love — spending time together, right?
This year, plan some little events with each important person in your life. Browse a bookstore with your best friend and stop for coffee; take your kids to their favorite playground or to a great movie; go dancing or go to the spa with your significant other.
They will appreciate your time and attention, you'll all have fun, and you may find that you don't miss the candy.
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Chocolate!
OK, maybe that's just me. But it's true that we are bombarded with ads chocolate and candy as Easter approaches.
Just because everybody else will be stuffing their face with Easter eggs and chocolate rabbits and roosters doesn’t mean you have to too.
Even if we are able to resist the temptation to buy candy or chocolate for ourselves, many of our close friends and significant others are sure to do it for us.
This year, consider talking to those you love about celebrating Easter differently, creating a new tradition. After all, what's the best thing about sharing our lives with the people we love — spending time together, right?
This year, plan some little events with each important person in your life. Browse a bookstore with your best friend and stop for coffee; take your kids to their favorite playground or to a great movie; go dancing or go to the spa with your significant other.
They will appreciate your time and attention, you'll all have fun, and you may find that you don't miss the candy.
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Tuesday, March 31, 2009
Low Blood Sugar & Hypoglycemia Tip #30: Another reason to cut sugar out of your diet.
Here is yet another reason to cut sugar out of your diet. This comes from RealAge:
"A diet that includes an overabundance of foods that rapidly boost blood sugar, such as sweets or sugary soft drinks, may boost colorectal cancer risk, according to research. In a study, women who had an abundance of these foods in their diets had almost a three-fold increase in colorectal cancer risk."
Yet another reason to cut out the sugar in your diet.
Here's a partial list of sugars that may be lurking in food you think is safe!
- Barley malt or malted barley
- Molasses (all kinds)
- Sucrose, Glucose
- Caramel or Caramel coloring
- Crystalline fructose
- Dextrin
- Dextrose
- Disaccharide
- Fructose
- Fructo-oligosaccharides
- Fruit juice concentrate
- Galactose, Lactose
- Hexitol
- Levulose
- Malt, Maltodextrin, Maltose
- Microcrystalline cellulose
- Natural sweeteners
- Polydextrose
- Raisin juice or syrup
- Sorghum
- Sucanat
- Turbinado sugar
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
"A diet that includes an overabundance of foods that rapidly boost blood sugar, such as sweets or sugary soft drinks, may boost colorectal cancer risk, according to research. In a study, women who had an abundance of these foods in their diets had almost a three-fold increase in colorectal cancer risk."
Yet another reason to cut out the sugar in your diet.
Here's a partial list of sugars that may be lurking in food you think is safe!
- Barley malt or malted barley
- Molasses (all kinds)
- Sucrose, Glucose
- Caramel or Caramel coloring
- Crystalline fructose
- Dextrin
- Dextrose
- Disaccharide
- Fructose
- Fructo-oligosaccharides
- Fruit juice concentrate
- Galactose, Lactose
- Hexitol
- Levulose
- Malt, Maltodextrin, Maltose
- Microcrystalline cellulose
- Natural sweeteners
- Polydextrose
- Raisin juice or syrup
- Sorghum
- Sucanat
- Turbinado sugar
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Low Blood Sugar & Hypoglycemia Tip #29: Strategies for eliminating sugar
Eating a lot of sugar can be like an addiction in that eating sugar, for hypoglycemics at least, can lead to cravings for more sugar. This makes quitting very difficult.
Eliminating sugar from your system has major benefits that make it all worthwhile, though. Your head will feel clearer, you will have more energy, and you will probably be much less irritable. Your family will appreciate it, too!
Here are some strategies for making the transition easier.
- Every time you have an overwhelming craving for something sweet, have a small protein snack. This is not a quick fix, and may not make you feel better right away, but it will help your body get used to getting slow release (rather quick hit) foods.
- Try to engage your mind. Go out with friends, work on your hobby, go for a walk or to the gym.
- Find a buddy who will support you in your effort to quit sugar—someone you can talk to whenever you need some moral support and some reassurance that it will be worth it.
- Remind yourself over and over that you will get through this and, when you do, you will feel better than you have in years!
Remember, you are worth the effort, and when you are ready, you will be able to do it.
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Eliminating sugar from your system has major benefits that make it all worthwhile, though. Your head will feel clearer, you will have more energy, and you will probably be much less irritable. Your family will appreciate it, too!
Here are some strategies for making the transition easier.
- Every time you have an overwhelming craving for something sweet, have a small protein snack. This is not a quick fix, and may not make you feel better right away, but it will help your body get used to getting slow release (rather quick hit) foods.
- Try to engage your mind. Go out with friends, work on your hobby, go for a walk or to the gym.
- Find a buddy who will support you in your effort to quit sugar—someone you can talk to whenever you need some moral support and some reassurance that it will be worth it.
- Remind yourself over and over that you will get through this and, when you do, you will feel better than you have in years!
Remember, you are worth the effort, and when you are ready, you will be able to do it.
Until next time…eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
Wednesday, March 18, 2009
Low Blood Sugar & Hypoglycemia Tip # 28: Cutting carbs?
Are you cutting carbs to help manage your hypoglycemia?
If so, make sure you cut the low nutrition carbs and keep the high fiber ones.
Many studies have proven that high-fiber fruits and vegetables, as well as whole-grain breads or cereals provide numerous health benefits, including a potential reduction in symptoms related to pre-diabetes syndrome.
So cut down on the white bread, pasta, white rice and alcoholic beverages and increase those colorful and flavorful fruits and vegetables.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
If so, make sure you cut the low nutrition carbs and keep the high fiber ones.
Many studies have proven that high-fiber fruits and vegetables, as well as whole-grain breads or cereals provide numerous health benefits, including a potential reduction in symptoms related to pre-diabetes syndrome.
So cut down on the white bread, pasta, white rice and alcoholic beverages and increase those colorful and flavorful fruits and vegetables.
Until next time…choose well, eat well, be well, live well!
Daniel G. St-Jean (with thanks to Anita Flegg, author of Hypoglycemia: The Other Sugar Disease)
Editor of Help For Hypoglycemia
Publisher of the Help For Hypoglycemia Blog
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