Don't let blood sugar level sink
Hypoglycemia is rare but unpleasant
Date published: 7/17/2005
By JENNIFER MOTL
P EOPLE HAVE TRIED to fault low blood sugar levels for everything from murderous rages to garden-variety grumpiness.
A diabetic man who killed his wife by hitting her with a hammer and running over her with his car blamed "involuntary intoxication" caused by his low blood sugar level. The killing occurred three days after she asked him for a divorce.
I am not aware of another case in which a person supposedly murdered someone due to low blood sugar, or hypoglycemia.
Symptoms of low blood sugar are usually milder; they include anxiety, irritability, hunger, sweating, trembling, coldness, confusion and headaches.
People who have diabetes may experience more severe symptoms, such as loss of coordination, coma or death, if they take too much medication combined with not eating enough.
In reality, hypoglycemia is rare in people who do not have diabetes. Our bodies tightly regulate blood sugar levels to allow the brain to function and provide cells and muscles with energy. Only 5 percent to 10 percent of people who have symptoms such as irritability actually have hypoglycemia when a physician checks their blood sugar level, according to an article from Harvard Medical School's Joslin Diabetes Center.
When hypoglycemia does occur, it's because a person's body has overreacted to carbohydrates.
These problems may be a precursor to Type 2 diabetes, according to the Mayo Clinic. If you think you have hypoglycemia, visit your health-care provider.
Eating as prevention
The main treatment for hypoglycemia is an eating plan emphasizing many mini-meals with healthy carbohydrates.
Despite the popularity of low-carbohydrate diets, most professionals recommend against them for hypoglycemia, according to the Journal of the American Dietetic Association.
If you have hypoglycemia, eat small, frequent meals every 2 to 4 hours. Carry snacks with you. Meals and snacks should include foods with carbohydrates from three food groups: starches (such as bread, cereal, rice, potatoes, beans, corn, etc.); fruits; and milk and yogurt.
Date published: 7/17/2005
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