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    In reply to: Daily feedback

    I’m like you AppleStrudel, I take raw, unsalted almonds with me everywhere and I eat them whenever I need to throughout the day. I was diagnosed with hypoglycemia many years ago and my doctor told me to combat a bout of low blood sugar by eating a teaspoonful of peanut butter, or a small amount of plain yogurt, or some avocado. Those are all great if you are at home but they are not as portable as nuts. Nowadays I always carry an ounce of raw almonds in a Ziploc bag in my purse. (Yes, I weigh them because they have a lot of calories and fat.) I don’t let myself get to the bottom of the blood sugar curve anymore. It is so painful for me – my heart races, pressure builds up in my ears, I perspire profusely and feel like I will pass out (I have actually passed out from this! In a steam room at the gym! I woke up under a cold shower where the he-men gym rats had taken me!) – so I try to eat at more frequent intervals. But sometimes I can’t or I have errands or other obligations that get me off-schedule.
     
    I will eat a quarter- to a half-ounce of raw almonds to keep my blood sugar constant if I feel like it is becoming unstable (usually from what I have eaten earlier); or a whole ounce if I am running errands, and stopping to get a meal is not convenient or economical. While the nuts have a lot of calories from fat, I don’t have to worry about a spike from eating candy or something with a lot of sugar. (Which as you probably know, will be followed by another drop which could be worse than the initial one.) The almonds help me to keep an even keel and don’t cause me to have cravings like snacks with sugar or refined starches.
     
    I have learned that for me, protein with some healthy fat is key to maintaining my blood sugar level. Everyone’s blood sugar is cyclical but this is something I personally have to be very careful with because hypoglycemia can be a precursor to diabetes mellitus, which runs in my family.
    #hypoglycemia #diabetes #passingout #nutstoyou


    Gail Moser
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