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Hypoglycemic Diet
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Pfeiffer Treatment Center
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The most common type of hypoglycemia, known as functional low blood sugar, was first recognized in diabetics in 1923 by Dr. Seale Harris. The two primary causes of hypoglycemia are:
1. Excessive stimulation of pancreatic insulin production due to the intake of large amounts of refined carbohydrates (sugar and white flour), caffeine, and other stimulants.
2. Failure of the pancreas to cut back its production of insulin after responding to a raised blood sugar (glucose) level after intake of food.
The nervous system is very sensitive to changes in blood sugar, so that the most common symptoms of hypoglycemia are nervousness, irritability, exhaustion, depression, and headaches. Dietary treatment is designed to keep the blood sugar level as even as possible.
Diet recommendations are:
1. Divide daily intake of food into at least six small meals.
2. Eat a high fiber, complex carbohydrate, low-fat, protein-rich diet.
3. Emphasize whole grains, fresh vegetables (raw when possible), and fresh fruit.
4. Minimize sugar intake. Eat sweets only at special meals, in small amounts, and only as part of the meal.
5. Avoid caffeine. Caffeine is found in coffee, chocolate, tea and colas.
6. Reduce alcohol intake and avoid alcohol entirely on an empty stomach.
7. Watch portions carefully if weight gain is a concern.
8. Exercise is important.
Hypoglycemia is a chronic condition which requires special treatment. With a good nutrition program you can expect a healthy prognosis.
Healthy snack choices:
1. Fruit with 2 whole grain crackers.
2. One-half peanut butter sandwich on whole grain bread with raw carrots.
3. 1 oz. Low fat cheese with 2-4 whole grain crackers.
4. 2 cups Plain popcorn, raw nuts, seeds, or trail mix.
5. Plain yogurt mixed with fresh fruit.
6. 6-8 oz. Low fat milk and ½ banana.
7. ½ oz. Low fat cheese with ½ slice whole wheat bread and ½ apple.
Divide meals this way:
Breakfast, Snack, Lunch, Snack, Dinner, Snack
Fruit juice spritzer: Ice, fresh fruit juice, and carbonated water.
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