Too Few Carbs = High Blood Sugar
LowCarbSite.com is a community forum dedicated to low carb and Atkins diet. To participate in the discussions or get full access, please register , the registration is completely free and takes less than one minute. Here is a question I have for those of you more familiar with diabetes then I am. I have a friend who is diabetic, takes a generic glucophage type drug, and has been advised that she should eat at least 45 g of carbs at each meal. Now, when she eats fewer carbs, it seems her blood sugar goes really high. This seems strange to me. Can someone help me understand how that works? Metformin and low-carb work wonders for me. It also seems to be the treatment of choice at the PCOS forums I frequent. I can't understand the results your friend is seeing Bliss but I'm IR, not yet diabetic. I was told metformin works by sensitising your body to it's insulin. This should cause the carbs ingested to be better utilised. I don't see how eating less sugar makes more sugar in the blood. I've been wrongly advised in the past to eat a certain amount of carbs but that was to ensure my sugar didn't drop too low since I was taking meds, not that it would go too high if I didn't eat enough. :S[/b] I've had another think about it Bliss and it just seems wrong. The only thing I can think is that when she ate less carbs they were higher GI or that she ate less protein with the smaller meal. Protein would have slowed down the carb burning. this is how I understand insulin levels. Most of us are insulin resistant - our bodies produce too much insulin when we eat carbs, which then turns to fat. And so we stop eating carbs and lose weight. Once we have developed diabetes our bodies stop producing insulin altogether and so we must take insulin in a pill or intravenous form. I would say t Continue reading >>
How Many Factors Actually Affect Blood Glucose?
A printable, colorful PDF version of this article can be found here. twitter summary: Adam identifies at least 22 things that affect blood glucose, including food, medication, activity, biological, & environmental factors. short summary: As patients, we tend to blame ourselves for out of range blood sugars – after all, the equation to “good diabetes management” is supposedly simple (eating, exercise, medication). But have you ever done everything right and still had a glucose that was too high or too low? In this article, I look into the wide variety of things that can actually affect blood glucose - at least 22! – including food, medication, activity, and both biological and environmental factors. The bottom line is that diabetes is very complicated, and for even the most educated and diligent patients, it’s nearly impossible to keep track of everything that affects blood glucose. So when you see an out-of-range glucose value, don’t judge yourself – use it as information to make better decisions. As a patient, I always fall into the trap of thinking I’m at fault for out of range blood sugars. By taking my medication, monitoring my blood glucose, watching what I eat, and exercising, I would like to have perfect in-range values all the time. But after 13 years of type 1 diabetes, I’ve learned it’s just not that simple. There are all kinds of factors that affect blood glucose, many of which are impossible to control, remember, or even account for. Based on personal experience, conversations with experts, and scientific research, here’s a non-exhaustive list of 22 factors that can affect blood glucose. They are separated into five areas – Food, Medication, Activity, Biological factors, and Environmental factors. I’ve provided arrows to show the ge Continue reading >>
Will Low-carb Diets Cause Blood Sugar Levels To Drop?
Video of the Day If you're accustomed to eating a very high-carb diet and suddenly switch to a very low-carb diet, you could experience rather dramatic drops in your blood sugar during the first few days or weeks of your transition. This low blood sugar can cause notably uncomfortable side effects and intense cravings. Carbs and Blood Sugar Your body converts consumed carbohydrates into glucose, a type of sugar. When the glucose enters your bloodstream, it leads to an increase in your blood sugar level. The pancreas produces insulin in response to spikes in blood sugar, which helps your body store the sugar for energy. This insulin release subsides when your cells absorb the sugar and your levels stabilize. In a healthy body, the surge of blood sugar and insulin is relatively moderate and keeps you evenly motoring through your day. When you eat lots of carbohydrates, your body's blood sugar remains consistently high and your system constantly pumps out insulin. This chronic elevation of blood sugar and release of insulin causes inflammation, an increase in fat storage and an inability to burn stored fat. Chronically high blood sugar levels increase your risk of disease, including heart disease and type 2 diabetes. You crave carbohydrates regularly for energy, because your body isn't efficient at using stored fat for fuel. How a Low-Carb Diet Impacts Blood Sugar If you regularly consume a large amount of carbohydrates, especially refined ones like white bread and soda, you may experience a notable drop in blood sugar when you drastically reduce your carb intake. In the first week of carb reduction, your body will seek to maintain your high sugar intake. You'll crave carbohydrates and may even feel weak because your body hasn't yet become efficient at burning fat for fuel Continue reading >>
How Low Is Low Carb?
Many agree: People with diabetes should eat a low-carb diet. Last week we looked at what “carbs” are. But what is meant by “low?” How much carbohydrate should you eat? The Dietary Guidelines for Americans, 2010, (PDF) recommend that healthy people get 50–65% of their calories from carbohydrates. A study posted on the American Diabetes Association (ADA) Web site agrees. For a woman eating a below-average 2,000 calories a day, 50–65% would be 250–325 grams of carb a day. The Dietary Guidelines call for “a balanced diet that includes six one-ounce (28.3 g) servings of grain foods each day.” This would mean 170 grams of carbohydrate from grains alone each day. And the average American diet includes many other carb sources. Most men eat closer to 3,000 calories a day, so their numbers would be higher. Sixty percent of 3,000 would be 1,800 calories, equivalent to 450 grams of carbohydrate each day. Anything less than the recommended range is sometimes considered “low-carb.” Most popular low-carb diets, like Atkins, South Beach, Zone, and Protein Power, are much lower, from 45% of calories down to 5%. Many diabetes experts recommend somewhat lower carb intakes than ADA does. On our site, dietitian Jacquie Craig wrote, “Most people need between 30–75 grams of carbohydrate per meal and 15–30 grams for snacks.” So that sounds like between 120 and 300 grams a day. Dr. Richard Bernstein, an MD with Type 1 diabetes and a long-time advocate of the low-carb approach to diabetes, suggests much lower intakes. He says eat 6 grams of carbs at breakfast, and snacks, 12 grams each at lunch and dinner. So that would be about 40 grams of carbs per day. If 12 grams per meal sounds like a small amount, it is. It’s about the amount in an average slice of bread. An Continue reading >>
Is Your Fasting Blood Glucose Higher On Low Carb Or Keto? Five Things To Know
This past spring, after 18 months of great success on the keto diet, I tested my fasting blood sugar on my home glucose monitor for the first time in many months. The result shocked me. I had purchased the device, which also tests ketones, when I was diagnosed with pre-diabetes in the fall of 2015. As I embarked on low-carb keto eating, I tested my blood regularly. Soon my fasting blood sugar was once again in the healthy range. I was in optimal ketosis day after day. Not only that, I lost 10 lbs (5 kg) and felt fantastic — full of energy with no hunger or cravings. Before long I could predict the meter’s results based on what I was eating or doing. I put the meter away and got on with my happy, healthy keto life. When my doctor ordered some lab tests this spring, I brought the meter out again. While I had no health complaints, excellent blood pressure and stable weight, she wanted to see how my cholesterol, lipids, HbA1c, and fasting glucose were doing on my keto diet — and I was curious, too. To check the accuracy of my meter against the lab results, on the morning of the test I sat in my car outside the clinic at 7:30 am, and pricked my finger. I was expecting to see a lovely fasting blood glucose (FBG) of 4.7 or 4.8 mmol/l (85 mg/dl). It was 5.8! (103 mg/dl). What? I bailed on the tests and drove home — I didn’t want my doctor warning me I was pre-diabetic again when I had no explanation for that higher result. The next morning I tested again: 5.9! (104). Huh??? For the next two weeks I tested every morning. No matter what I did, my FBG would be in 5.7 to 6.0 (102 to 106 mg/dl), the pre-diabetic range again. One morning after a restless sleep it was even 6.2 mmol/l (113 mg/dl). But my ketones were still reading an optimal 1.5-2.5 mmol/l. I was still burnin Continue reading >>
Carb Controversy: Why Low-carb Diets Have Got It All Wrong.
Ask almost anyone what they need to do to lose a few pounds, and they’ll probably say: “Cut back on the carbs.” As a nutrition coach, I’ve heard it hundreds of times. While the low carb movement has waxed and waned in popularity since the Atkins revival of the late 90s and early 2000s, most folks now assume that carbohydrates are inherently fattening. Health-conscious diners order bunless hamburgers, skip the baked potato side dish, and send the bread basket back to the kitchen. (Or don’t, and feel guilty about it.) In the past few years, I’ll bet you’ve heard (or thought) at least one of the following: Carbs spike your blood sugar and insulin, which slathers on the body fat. Carbs, especially sugar and grains, cause inflammation. Carbs are not an essential part of the diet like fat and protein. Seems simple and logical. Which is the problem. These simplistic statements about “good foods” and “bad foods” ignore biological complexity and the bigger picture. Let’s look closer. Do carbs increase insulin levels? Yes, they do. Does increased insulin after meals lead to fat gain? No. (Insulin’s actually a satiety hormone — in other words, it makes you feel full — so the idea that on its own it leads to fat gain doesn’t make sense.) Are carbs really inflammatory? That depends. Are we talking about processed corn syrup? Probably. But if we’re talking about whole grains, not really. Are carbs less important than protein, fat, and the many micronutrients that contribute to our health? Well, if you’re talking about processed carbs, the answer is a resounding yes. But if you’re talking about whole, minimally processed carbs, that’s a different story. Can a low-carb diet work to help people lose weight? Of course it can. Is it because it is lo Continue reading >>
Too Few Carbs? - Dieting And Nutrition For Diabetes - Diabetes Forums
Registration is fast, simple and absolutely free so please,join our community todayto contribute and support the site. This topic is now archived and is closed to further replies. Hi all. I'm new to this forum. I have been eating relatively low carb (60 grams) for about 4 months now. Eating this way has allowed me to keep my blood sugars in a pre-diabetic/normal range, lose weight and feel so much better! I have been keeping a food journal and although my fasting numbers had been staying in the 80's before, now I am seeing them in the high 90's/low 100's every morning and throughout the day as well. Upon reviewing my journal I see that my carbs have dropped more like down to 30 or so a day ( maybe I've been a bit too compulsive about this???). Anyway, I'm wondering if anyone else has see this happen to them - is it possible I have lowered my carbs too much and have actually shot myself in the foot? Or bitten the hand that feeds me??? Is it possible that not eating enough carbs could raise my blood sugar? Sometimes before a meal comes around feel hungry and then when I check my sugar at the meal it is higher (like 110 or 120) and I don't want to eat many carbs then for fear of making it worse. Is my thinking all wrong?This last month for me has been extremely busy (lots of visitors and then a two week trip away from home.) Thanks in advance for any counsel you can give. I have spend hours reading here and have learned so much already! As a long term type 1 and on a very low carb diet I can tell you without doubt that you must measure or otherwise limit the proteins, fats, and green vegtables taken in. That was the biggest surprise to me. I need to take a bolus of insulin with everything I eat to keep the sugars level. If I eat an extra helping of salad I will need to ca Continue reading >>
Carbohydrates And Blood Sugar
When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood. As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage. As cells absorb blood sugar, levels in the bloodstream begin to fall. When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar. This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar. Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes. Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops. Glycemic index In the past, carbohydrates were commonly classified as being either “simple” or “complex,” and described as follows: Simple carbohydrates: These carbohydrates are composed of sugars (such as fructose and glucose) which have simple chemical structures composed of only one sugar (monosaccharides) or two sugars (disaccharides). Simple carbohydrates are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas – which can have negative health effects. Complex carbohydrates: These carbohydrates have mo Continue reading >>
10 Diabetes Diet Myths
Have you heard that eating too much sugar causes diabetes? Or maybe someone told you that you have to give up all your favorite foods when you’re on a diabetes diet? Well, those things aren’t true. In fact, there are plenty of myths about dieting and food. Use this guide to separate fact from fiction. MYTH. The truth is that diabetes begins when something disrupts your body's ability to turn the food you eat into energy. MYTH. If you have diabetes, you need to plan your meals, but the general idea is simple. You’ll want to keep your blood sugar levels as close to normal as possible. Choose foods that work along with your activities and any medications you take. Will you need to make adjustments to what you eat? Probably. But your new way of eating may not require as many changes as you think. MYTH. Carbs are the foundation of a healthy diet whether you have diabetes or not. They do affect your blood sugar levels, which is why you’ll need to keep up with how many you eat each day. Some carbs have vitamins, minerals, and fiber. So choose those ones, such as whole grains, fruits, and vegetables. Starchy, sugary carbs are not a great choice because they have less to offer. They’re more like a flash in the pan than fuel your body can rely on. MYTH. Because carbs affect blood sugar levels so quickly, you may be tempted to eat less of them and substitute more protein. But take care to choose your protein carefully. If it comes with too much saturated fat, that’s risky for your heart’s health. Keep an eye on your portion size too. Talk to your dietitian or doctor about how much protein is right for you. MYTH. If you use insulin for your diabetes, you may learn how to adjust the amount and type you take to match the amount of food you eat. But this doesn't mean you Continue reading >>
Healthy Carbs For Diabetes
1 / 9 Making the Best Carb Choices for Diabetes "When you say 'carbohydrate,' most people think of sugar," says Meredith Nguyen, RD, a registered dietitian and certified diabetes educator at the Methodist Charlton Medical Center Diabetes Self-Management Program in Dallas. But that's only half the story. Carbohydrates are also starches and valuable fiber, which are found in many nutrient-rich foods that should be part of a diabetes diet. Sugar is the basic building block that, depending on how it's organized, creates either starches or fiber. You need about 135 grams of carbohydrates every day, spread fairly evenly throughout your meals. Instead of trying to avoid carbs completely, practice planning your diabetes diet with everything in moderation. "There's nothing you can't have," Nguyen says. "The catch is that you might not like the portion size or frequency." Use this list of healthy carbohydrates to help you stay balanced. Continue reading >>
How You Can Have High Blood Sugar Without Carbs
How You Can Have High Blood Sugar Without Carbs Can you have high blood sugar without carbs? Well, its important to look at common beliefs about high blood sugar first. High blood sugar is bad. Carbohydrates raise blood sugar. Therefore carbohydrates are bad. The theory is simple, and yet incredibly flawed. The truth is, you can have chronically high blood sugar even while religiously avoiding every starch and sugar in sight. Low-carb forums are littered with posts asking a very relevant question: Why is my blood sugar so high when Im not eating any carbs? The answer is simple, yet often overlooked. The Hormone that Raises Blood Sugar: No Carbohydrates Required If the body were an engine, glucose would be its fuel. Most people think glucose only comes from carbohydrates (sugar and starch), but protein can also be turned into glucose when there arent enough carbs around to do the job. This is called gluconeogenesis, and its performed by one of the major stress hormones cortisol. When you have high cortisol levels (from diet, lifestyle, etc.), the cortisol rapidly breaks down protein into glucose, which can raise blood sugar levels considerably. For some folks, this results in chronically high blood sugareven if they are on a low-carb diet. The trouble is, cortisol isnt just breaking down the protein you eat. Its doing something far more destructive. The body is quite a smart machine, and it has no problem taking detours to get energy if necessary. If your body isnt getting the energy it needs from your diet, it has a back-up source: its own tissue. It sounds kind of cannibalistic, eating your own lean body tissue for energy. I mean, I seriously doubt any one of you would relish cutting off a chunk of your leg for dinner. I know I wouldnt. But every time your body uses c Continue reading >>
Too Few Carbs? | Diabetes Forum The Global Diabetes Community
Diabetes Forum The Global Diabetes Community Find support, ask questions and share your experiences. Join the community I was listening to the Radio this evening and they were talking about some science around the brain getting smaller (in mice) when they went deaf. The story was suggesting that the brain like most of the other body parts had a use it or lose it biology. And I know that is so on muscle, and even limbs. Could the same be said for the pancreas? I follow a very low carb diet as many do here and am enjoying the results greatly and intend to stick to it. But does anyone think that in order to not become less and less tolerant of carbs, they may need to be re-introduced from time to time in moderation? I guess if your intention is to be so low carb (as near to zero as is reasonable) then this might not apply - but if you wanted to maintain somewhere between 50 & 10 a day perhaps a few more do you think you need to keep reminding the body? I know many will post you do not need carbs and I get that - but I like veg, I like nuts and one way or another a few trickle in. I have been experimenting a bit with carbs recently. About two weeks ago my dawn phenomenon " disappeared" in so far as I stayed in the 6 range, and there was no longer a suspicious " hump" each day. Following on from that I then found that if I do eat carbs, I get a spike, but it is very shortlived, eg up to 11 but back to under 6 within an hour. Taken together I am thinking that this means that having drained by system of sugars for long enough, my systems have started to respond more normally again , so I can now tolerate eating more carbs than I could. I am still overweight ( BMI 31 ) so overall it looks promising that " reversal" might actually be possible if you catch it early enough. Peopl Continue reading >>
How Many Carbs Should A Person With Diabetes Eat?
Knowing how many carbs you should consume isn't as tricky as you may think. By Franziska Spritzler, RD, CDE Figuring out how many carbs to eat when you have diabetes can seem confusing. Meal plans created by the American Diabetes Association (ADA) provide about 45% of calories from carbs. This includes 45–60 grams per meal and 10–25 grams per snack, totaling about 135–230 grams of carbs per day. However, a growing number of experts believe people with diabetes should be eating far fewer carbs than this. In fact, many recommend fewer carbs per day than what the ADA allows per meal. This article takes a look at the research supporting low-carb diets for diabetics and provides guidance for determining optimal carb intake. What Are Diabetes and Prediabetes? Glucose, or blood sugar, is the main source of fuel for your body’s cells. In people with diabetes, the body’s ability to process and use blood sugar is impaired. Although there are several types of diabetes, the two most common forms are type 1 and type 2 diabetes. Type 1 Diabetes In type 1 diabetes, the pancreas is unable to produce insulin, a hormone that allows sugar from the bloodstream to enter the body’s cells. Instead, insulin must be injected to ensure that sugar enters cells. Type 1 diabetes develops because of an autoimmune process in which the body attacks its own insulin-producing cells, which are called beta cells. This disease is usually diagnosed in children, but it can start at any age, even in late adulthood. Type 2 Diabetes Type 2 diabetes is more common, accounting for about 90% of people with diabetes. Like type 1 diabetes, it can develop in both adults and children. However, it isn’t as common in children and typically occurs in people who are overweight or obese. In this form of the d Continue reading >>
How Does Eating Affect Your Blood Sugar?
Part 1 of 8 What is blood sugar? Blood sugar, also known as blood glucose, comes from the food you eat. Your body creates blood sugar by digesting some food into a sugar that circulates in your bloodstream. Blood sugar is used for energy. The sugar that isn’t needed to fuel your body right away gets stored in cells for later use. Too much sugar in your blood can be harmful. Type 2 diabetes is a disease that is characterized by having higher levels of blood sugar than what is considered within normal limits. Unmanaged diabetes can lead to problems with your heart, kidneys, eyes, and blood vessels. The more you know about how eating affects blood sugar, the better you can protect yourself against diabetes. If you already have diabetes, it’s important to know how eating affects blood sugar. Part 2 of 8 Your body breaks down everything you eat and absorbs the food in its different parts. These parts include: carbohydrates proteins fats vitamins and other nutrients The carbohydrates you consume turn into blood sugar. The more carbohydrates you eat, the higher the levels of sugar you will have released as you digest and absorb your food. Carbohydrates in liquid form consumed by themselves are absorbed more quickly than those in solid food. So having a soda will cause a faster rise in your blood sugar levels than eating a slice of pizza. Fiber is one component of carbohydrates that isn’t converted into sugar. This is because it can’t be digested. Fiber is important for health, though. Protein, fat, water, vitamins, and minerals don’t contain carbohydrates. These components won’t affect your blood sugar levels. If you have diabetes, your carbohydrate intake is the most important part of your diet to consider when it comes to managing your blood sugar levels. Part 3 Continue reading >>
Ada’s Latest Low-carb Stance Is Severely Flawed, Says Longtime Low-carb Advocate Dr. Bernstein
Diabetes Health Pioneering low-carb diet advocate Dr. Richard K. Bernstein has responded to the American Diabetes Association’s recent support for low-carb diets with a critique of several of the ADA’s most cherished notions. In a recent “Ask Dr. Bernstein.com” tele-seminar presented to callers and listeners, he cited the ADA’s 2008 guidelines for doctors, disputing the association’s recommendations on several fronts: He said that the ADA’s definition of a low-carb diet as one with 130 or fewer grams of carbohydrates per day “is four times higher than what I recommend and makes it impossible to maintain [blood glucose] control.” He disputed the ADA’s contention that an A1c of less than 6 for people with diabetes increases the risk of hypoglycemia. “The risk is only to people taking the industrial insulin doses that the ADA recommends for covering their high-carbohydrate diets. Regarding the ADA’s recommendation that adults with diabetes shoot for blood sugar levels of 70 mg/dl to 130 mg/dl before meals and 180 mg/dl after meals – with even higher levels allowed for children – Dr. Bernstein said, “Children are not entitled to normal blood sugar levels? And neither are adults.” Those guidelines, he said, “were created by non-diabetics to be imposed upon diabetics.” Dr. Bernstein called the association’s recommendation that people with diabetes regularly see podiatrists to have their foot calluses debrided with a scalpel “the most dangerous thing you can do to a diabetic.” He said that 100 percent of the diabetic amputees he has ever interviewed in his university-based wound care clinic told him that their amputations arose from infections caused by an attempt to remove a callus – whether at the hands of a podiatrist, a family me Continue reading >>