Reactive Hypoglycemia
Reactive hypoglycemia is low blood glucose (sugar) that occurs within four hours after eating. Symptoms may include anxiety, fast heartbeat, irritability, shaking, sweating, hunger, dizziness, blurred vision, difficulty thinking and faintness.
People with RH are probably more sensitive to a drop in blood sugar, possibly due to excessive caffeine intake, stress and/or poor cerebral blood flow. Diet is an important issue. Generally, there is excessive consumption of refined carbohydrates and a low protein intake (especially at breakfast). Adrenal depletion can mean that counter-regulatory mechanisms of blood sugar control are not adequate.
Basic dietary advice:
- Refined carbohydrates should be avoided and the diet should have a low glycemic load
- Intake of caffeine is best avoided
- Protein intake at each meal is encouraged (protein stimulates gluconeogenesis resulting in a consistent output of glucose by the liver)
Herbal Treatment:
- Support of adrenal gland function with adrenal restorative herbs such as licorice and Rehmannia. Use only Rehmannia if the patient has high blood pressure.
- Decrease the detrimental effects of stress on the adrenal glands with adaptogens such as Withania, ginseng and Eleutherococcus
- Boost adrenal function with tonics such as ginseng
- Improve cerebral circulation with Rosmarinus officinalis(rosemary) and Gingko
- Lower doses of Gymnema in liquid preparations (for example 10 ml. of 1:1 extract per 100 ml formula) can help to control reactive hypoglycemia and sugar craving, as can bitter herbs such as Gentian.
- Support liver function with Schisandra and Silybum marianumsince the liver also plays a role in regulating blood sugar.
Example liquid formula:
| Rehmannia glutinosa | 1:2 | 30 ml |
|---|---|---|
| Glycyrrhiza glabra | 1:1 | 15 ml |
| Gymnema sylvestre | 1:1 | 10 ml |
| Gingko biloba (standardized) | 2:1 | 25 ml |
| Eleutherococcus senticosus | 1:2 | 25 ml |
| Total | 105 ml |
Dose: 5 ml with water three times a day before meals
Source: Principles and Practice of Phytotherapy, 2nd Edition, 2013 by Kerry Bone and Simon Mills. Indicated by (Bone & Mills)
Healthy Eating Guidelines
Eat small balanced meals or snacks throughout the day (about every three hours).
- Choose a variety of healthy foods from at least three of the four food groups at each meal and two of the food groups at each snack. A meal of chili (Meat and Alternatives, Vegetables and Fruit) with cornbread (Grain products) and a glass of milk (Milk and Alternatives) contains all four food groups.
- Limit foods and drinks high in sugar such as doughnuts, frozen desserts, fruit flavoured drinks and soft drinks.
- Avoid long stretches of time between meals.
Choose foods that are high in soluble fibre and starchy foods that have a low glycemic index at each meal.
These types of foods can help keep blood glucose levels stable.
Foods high in soluble fibre include:
- oatmeal, oat bran and barley
- dried peas, beans and lentils
- vegetables and fruits with their skin.
- Aim for 5-10 grams of soluble fibre per day.
Starchy foods low in glycemic index include:
- oats, converted/parboiled rice, barley and bulgur
- breads made from stone ground flour and heavy mixed grain such as pumpernickel bread
- dried beans, peas and lentils.
Most vegetables, fruits and low-fat milk products have a moderate or low glycemic index and can be included at each meal. Talk to a registered dietitian for help with choosing and adapting recipes to add low glycemic index foods in your meal plan.
If you drink alcohol, avoid mixing it with sugary drinks such as pop or juice and have it with food.
Alcohol should only be consumed in moderation. Moderate alcohol intake is: no more than two drinks per day or 10 drinks per week for women and no more than three drinks per day or 15 drinks per week for men. One drink is:
341 mL (12 oz) bottle of 5% beer, cider or cooler
142 mL (5 oz) glass of 12% wine
43 mL (1.5 oz) shot of 40% spirits or ice wine due to its higher sugar content.
(source)