Diet for Nondiabetic Hypoglycemia

Hypoglycemia is a medical condition in which the body's blood-glucose levels fall below normal range or are less than 70 mg/dl (milligrams of glucose to deciliters of blood). The National Diabetes Information Clearinghouse says that hypoglycemia is most prevalent in diabetics and children under the age of 10, although it can also be caused by some medications, disease, tumors or stomach surgery. Recurring or severe hypoglycemic episodes are extremely dangerous and can cause unconsciousness, seizures, brain damage or even death. Most people who have frequent hypoglycemia can relieve the symptoms by following a high-protein, healthy-carbohydrate diet.

Diet

• Eating a meal, particularly one filled with carbohydrates, causes blood-glucose levels to spike even in healthy people. Some forms of hypoglycemia are reactive, meaning that once the blood-glucose levels start to return to normal, they plummet to dangerously low levels. The goal in meal planning for people suffering from hypoglycemia is to minimize the drastic spikes in blood-glucose levels after eating, which in turn should prevent severe bouts of reactive hypoglycemia.
  Eat five to six small meals each day rather than three large meals. Do not skip a meal or wait too long between them. Protein and carbohydrates should be consumed at each meal and may be accompanied by fruits, vegetables and dairy.
  Carbohydrates break down in the body at different rates and add varying amounts of glucose to the bloodstream. The glycemic index provides easy reference to assist in meal planning. Foods are rated from 1 to 100, with pure glucose rated 100. Foods that are less than 55 are considered low-GI foods and are good for a hypoglycemic diet. Foods over 70 are high-GI foods and should be avoided.
  Multigrain or whole-grain breads, rice and pasta contain good carbohydrates and are rated low on the GI scale. Most vegetables, with the exception of broad beans, are on the low end of the GI scale. Eat yams and sweet potatoes rather than white potatoes whenever possible. Many fruits are also rated low on the GI scale with the exception of mangoes, apricots, raisins, pineapple and watermelon. Yogurt, milk and low-fat ice cream are good dairy choices.
  Avoid eating any foods that are loaded with processed sugar, and minimize or eliminate alcoholic beverages from the diet.

Treatment

• When an episode of hypoglycemia does occur, treat it by getting glucose into the bloodstream as quickly as possible. Glucose tablets are available at most pharmacies and are handy to have available when there are no other sources of food nearby. Other options include fruit juice, regular soda, milk, hard candy, sugar or honey.
  If the hypoglycemia is sudden and severe, and the patient is unable to eat or drink, treat it by swabbing some glucose gel on the inside of his cheek or administering glucagon. Call for emergency help if the patient does not respond immediately.