Reactive hypoglycemia is characterized by hunger, sweating, shakiness, dizziness, lightheadedness, sleepiness, confusion, anxiety or weakness that is experienced within four hours after eating. Also called postprandial hypoglycemia, the main treatment for this condition consists of following a diet to stabilize your blood sugar levels and eliminating most starch from your meals.
Starch and Blood Sugars
Starch is one component of the total carbohydrates that can, just like sugars, elevate your blood sugar levels. Fiber is the only exception and although it is included in the total carbs, it doesn't raise your blood sugar levels. Although the term "complex carb" has been used to describe starchy foods, it is now known that starch can raise your blood sugar levels just as fast and just as much as sugary foods. Large elevations in your blood sugar levels are more likely to result in a blood sugar crash within a few hours.
Diet for Reactive Hypoglycemia
The typical diet recommended to prevent hypoglycemic episodes consists of spreading your food intake over five or six small meals, or about every three hours. always combining carbs with protein and avoiding sugar. All of these strategies can help prevent large variations in your blood sugar levels. The less your blood sugar levels rise, the less likely they are to drop in the hypoglycemic range of less than 70 mg/dL, according to the National Diabetes Information Clearinghouse. Keeping your starch and sugar intake low could help you keep your blood sugar levels more stable throughout the day.
No Starch, No Sugar
Keep your blood sugar levels more even between your meals by cutting out starch and added sugar from your diet. Starchy foods include grains and foods made from flours such as bread, pasta, breakfast cereals, oatmeal and baked goods as well as starchy vegetables, such as potatoes, corn and peas. Sugar is often added to processed foods, including desserts, sauces, breakfast cereals, beverages and even breads. Eliminating these foods from the diet for a few weeks under a doctor's supervision may reveal a reduction in the number and severity of hypoglycemic episodes.
Preparing No-starch Meals
Preparing no-starch meals can be daunting at first because most people center their meals around starchy foods. For breakfast, have eggs with nonstarchy vegetables and cheese or mix cottage cheese with berries and almond butter. For lunch, enjoy a large salad filled with leafy greens, chicken or salmon and an olive-oil based vinaigrette or a lettuce wrap. For dinner, choose any combination of protein and nonstarchy vegetables, such as steak and asparagus or pork and bok choy, and complete with some fats from butter, olive oil, avocado or nuts. Snack on fresh fruits, plain yogurt, cheese, nuts or hard-boiled eggs. These starch-free meals and snacks will help you prevent large fluctuations in your blood sugar levels while providing you with all the nutrition your body needs to stay healthy and feel satiated.
