Diabetic Diet & Blood Gluecose

I have adapted most of my own recipes but if there’s a site with more then that would be great. Variety being the spice of life and all that. So diabetic friendly as well as wheat&gluten free (Not one or the other, recipes must be both friendly.) only please. Thanx

I found if you go to Google.com and type in "Diabetic Celiac Disease recipes" you should get lots of information. By putting it in the quotes, it makes sure those words come up together. You could also type "Diabetic and Celiac Recipes" which can fine-tune it as well.

Hope that helps.

I have hypoglycemia without diabetes but I’ve been hearing that I should eat more sugar and I’ve also been told to eat less…what is it?

Basically you should be eating up to 5-6 small meals throughout the day, and each meal should not be spaced more than 3 hours apart. This ensures that your sugar levels remain stable and do not fall drastically.

Diets that avoid foods with lots of sugar in it is also a must, this prevents the sugar in your body from going too high or too low, and causing a lot of spikes. Some foods which are most avoidable are ice creams, candies and sweets. Avoiding any form of breads and soups is also a good idea as they too contain high quantities of sugar in them.

Carbohydrates are known to raise your sugar levels to normal within a few minutes of taking them and a small amount of carbs (10-20gm) can do this instantly or in some cases glucose tablets can help.

Hope this helps.

OK, so i know hypoglycemia is low blood sugar and something about not being able to turn glucose into glycogen, but why can’t it? and what does insulin have to do with it? whats the best way to manage not fainting if you do have it?

Dear Chan Ell,

Your question actually asks about the 2 sides of the blood glucose issue. HYPOglycemia indicates that either you consume too few carbohydrates (sugars) or your pancreas produces too much of the hormone that metabolizes (uses up) your carbs. HYPERglycemia indicates that your pancreas produces too little or no insulin to metabolize the carbs, so the sugar will be too high (not metabolized).

Fainting can occur in either extreme, but fainting from low blood sugar (HYPOglycemia) can be fatal. If you have diabetes, please be sure that someone in your household is informed that he/she must feed you something very sweet – like orange juice, Pepsi or Coca Cola immediately. You should also have pure glucose (tubes sold in any drug store), gel or tablets, and let family/friends know where it is at all times to be used in an emergency.

Insulin must only be used in case of HYPERglycemia (high blood sugar) and can only be gotten with a doctor’s prescription.

Your question(s) indicate that you really should speak with your doctor about this whole matter. If it is for you or a family member, a simple, routine blood test (called A1c) can be done to learn whether someone has HYPO or HYPERglycemia. Please don’t wait. Then you’ll have nothing to wonder about or fear. OK?

I have to write a little piece for school on the diagnostic criteria for diabetes mellitus, including how (if at all) it can be reliably diagnosed during an infective process such as pneumonia, where the patient is already hyperglycaemic. However, I can’t find a single thing anywhere on the web. Can someone point me in the right direction? Thanks.

AMAZING!Hope this helps! http://y101.info/97336/diabetes-mellitus

Actual Gcse Q: Explain how the body ensures that there is enough glucose available to its cells when there is a shortage in the blood.

When blood glucose levels rise above the ‘normal’ level, the beta cells (islets of Langerhans) of the pancreas produce a hormone called insulin.

This enables the transference of glucose from the bloodstream to enter the body’s cells where it is used for the creation of energy, or to be stored for later use as glycogen.

As this happens, blood glucose levels fall. This results in a signal being sent to the alpha cells (islets of Langerhans) which go on to produce another hormone called glucagon. Glucagon stimulates the liver to release some of it’s store of glycogen … the way it stores glucose … back into the bloodstream.

This, in a non-diabetic, is a tightly controlled sub-system that happens automatically.

I’ve tried all kinds of foods and nothing seems to help alleviate the shaking in my hands or weakness in my body from hypoglycemia – anyone got any ideas?

Protein, as in yogurt, peanut butter, cheese, eggs. Eat 6 small meals/day. Stay away from sugar
which will spike your blood sugar too quickly. Don’t skip meals.

I am 31 1/2 weeks pregnant and failed my 3 hour glucose test. I am controlling my blood sugar with diet, but was wondering when high blood pressure usually starts with gestational diabetes? I had high blood pressure at the end of my last pregnancy and was induced at 37 weeks. I didn’t have gestational diabetes last time though.

Weird…I was also induced during my 1st pregnancy at 37 weeks due to preeclampsia (no GD that time) and had GD with my second pregnancy. My bp never got that high during my 2nd pregnancy, though it did slowly and steadily rise at the end.

My father had a blocked artery and a stent put in. He has other arteries that may require stents in the future. And might be diabetic.

I am diabetic so my family are thinking we will all go on a diet for diabetics. I have done research and a diet for heart disease and diabetes seem almost the same.

Is this a good idea?

Well, it rather depends what you define as a diabetic diet.

A true diabetic diet has to be low in carbohydrate. Fat does not need to be limited.

The trouble is that the mainstream dietary advice to diabetics is criminally wrong. It still says to eat low fat/high carb, which is insane because diabetics cannot metabolize carb.