Diet for Hypoglycemia

I was reading info on a site about people with low blood sugar (Non-Diabetic ) but theres a part I don't get..

It says on the site " Blood sugar (glucose) comes mostly from simple and complex carbohydrates and proteins" And then a few lines down it says " The single most useful treatment regimen for hypoglycemias that follow meals is a diet high in protein and restricted in carbohydrates. Not all patients will be completely relieved on this regimen, but many will have improvement in their attacks" My question is if blood sugar (glucose) comes mostly from simple and complex carbohydrates and proteins then why would you want to restrict carbohydrates?

Public Comments

1. Hi dear. I am a nurse and I still do not understand the entire methodology behind hypoglycemia. There are so many variables. There are several organs involved in regulating the blood glucose levels in the body that a problem with any one of them could be the cause. A "simple" hypoglycemic episode oftentimes occurs with a diabetic to begin with and their body is getting too much insulin for the amount of carbs they are eating. So if you restrict the carbs, the body will not shoot too much insulin into the bloodstream which may lower the blood sugar too low in some people. I admit I know too little. Check the www.webmd.com link below. It may help you understand more. Good luck //diabetes.webmd.com/tc/hypoglycemia-low-blood-sugar-topic-overview I am an RN
2. When an individual is hypoglycemic the blood sugar is not managed by the body properly. If you eat carbohydrates, or something that is easily converted to glucose = blood sugar by the body, the sharp rise in blood sugar causes too great an increase in the levels of insulin (the hormone that is released by your pancreas to handle glucose in your blood) . The result of the sharp rise of insulin is that the blood sugar is driven too low, too fast and you have the symptoms of hypoglycemia.... The best way to handle hypoglycemia is to try to have all the time normal levels of blood sugar and not sharp changes, that is why the advice is " frequent but small meals and foods with low glycemic index" (Glycemic index (GI) is a ranking system for carbohydrates based on their effect on blood glucose levels).
3. Some carbs break down faster then others . What you don't want is to elevate the sugar to fast . Then it will drop fast and that's what hurts people with low-blood sugar. You want to keep the blood sugar level even. Dropping off fast is what causes you to be light-headed and shaky. Everything turns to sugar, but some faster than others. High protein and complex carbs help keep the sugar level even. Low blood sugar can turn to diabetic if not taken care of.