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Hypoglycaemia (low blood sugar)

Blood sugar levels are normally controlled by the hormone insulin, produced by the pancreas. When too little insulin is secreted, or it is unable to be utilised, as in diabetes, the blood sugar stays too high.

However, in hypoglycaemia the opposite happens. A violent surge in blood sugar occurs when sugar-containing foods or drinks and, to a slightly lesser degree, white flour products are consumed. This puts a massive strain on the pancreas which may become 'trigger-happy' in response to these constant surges, releasing too much insulin.

A violent drop in blood sugar results, and the cells of the body and the brain are starved of the sugar they need to function properly, causing tiredness, weakness, headache, irritability and a craving for something sweet - and so the cycle is perpetuated.

At its most serious, hypoglycaemia can cause the sufferer to pass out completely, and blood sugar must be restored very quickly before serious consequences occur. Patients are usually recommended to carry sugar lumps around with them at all times.

Though sugar can be useful in emergencies when the blood sugar level drops dangerously low, refined sugars and starches are not the long-term answer to the problem of hypoglycaemia, since they are one of the most common contributing factors to the condition.

In fact, if a person who suffers from hypoglycaemia uses refined carbohydrate snacks to keep their blood sugar from dropping, the constant over-stimulation of the pancreas may result in pancreatic exhaustion and insulin resistance. Late-onset diabetes can be the result of years of incorrect management of hypoglycaemia.

All foods turn into one or other form of sugar in the blood. The crucial factor is the speed at which they release their sugar into the blood stream. Those between-meal chocolate snacks, full of glucose and energy certainly do give you a lift and boost your energy - but only for a little while.

Unrefined foods, however, also release sugar into the blood stream, but the fibre and the nutrients they contain safeguard the pancreas in three ways. To begin with, the fibre provides bulk which makes it very difficult to eat enough unrefined food to obtain the same amount of simple sugar as can easily be obtained by, for example, a bar of chocolate or a few sweets.

Also, these foods take a lot more breaking down by the digestive processes, which means that the sugar is released gradually into the blood stream, preventing that over-stimulation of the pancreas.

Finally, deficiencies of the minerals chromium, manganese, zinc, magnesium and potassium are all associated with blood sugar abnormalities. These minerals are found in their largest quantities in the parts of the foods which are stripped away in the process of refining. Molasses (refined from raw sugar) and the bran and germ of the cereal are rich sources of these minerals.

The way to deal with fluctuating blood sugar levels is to eat small, frequent amounts of protein and complex carbohydrates which "head off" the drop in blood sugar. Many excellent vegetable and grain foods are suitable. They break down slowly and release their sugar into the blood stream gently throughout the day, keeping the blood sugar at a steady level and preventing the awful craving that occurs when the level drops.

In the long term, too much protein in the form of meat and dairy products is not good for health, and whole grains and vegetables are the most useful foods for keeping blood sugar level. However, for the first few weeks, frequent small amounts of protein can be very helpful in keeping the blood sugar level.

Fresh nuts and seeds are much better, and together with whole grains, pulses, peas and beans, provide an excellent form of protein, complex carbohydrate, essential fatty acids, vitamins and minerals.

Caffeine in coffee, tea, and chocolate and the nicotine in cigarettes all have the ability to stimulate the liver to release sugar. The over-use of such stimulants can aggravate hypoglycaemia. Even small amounts of tea, coffee, and cigarettes can destroy the benefits of weeks of work for the sufferer of severe hypoglycaemia.

Alcohol can cause hypoglycaemia and most alcoholics are severely hypoglycaemic. It's unfortunate that recovering alcoholics are often encouraged to substitute sugary snacks for alcohol when, in fact, the treatment of hypoglycaemia should always be part of the treatment of alcoholism.

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