Reactive hypoglycemia is a condition in which the pancreas secretes more insulin than necessary upon consumption of a meal, causing an excessive drop in blood sugar. Hypoglycemia (low blood sugar) can occur spontaneously in some individuals, even when food is not consumed. Although insulin resistance (higher than normal insulin levels when fasting and/or full) is the primary disorder causing reactive hypoglycemia, hypothyroidism (slow thyroid function), adrenal gland insufficiency and liver failure It can also cause reactive hypoglycemia or aggravate the condition in someone with reactive hypoglycemia.
Reactive hypoglycemia is in most cases triggered by consuming high amounts of refined sugar and carbohydrates. These nutrients, like every food consumed, are absorbed and mixed into the blood after being digested. However, in individuals who are prone to reactive hypoglycemia, when these foods are consumed, there is a rapid increase in blood sugar and high amounts of insulin are secreted by the pancreas. Excess insulin also reduces blood sugar levels to below normal levels. This causes the secretion of hormones such as adrenaline, growth hormone, cortisol and glucagon, which help raise blood sugar back to normal. When this cycle occurs repeatedly, the balance of blood sugar becomes increasingly deteriorated.
Reactive hypoglycemia can occur with various symptoms. These symptoms may vary from person to person, and may also vary within an individual over time. One group of symptoms are those caused by the release of adrenaline when blood sugar drops: palpitations, panic, anxiety, tremors, sweating and abdominal pain.
In addition to these adrenaline-based symptoms, the second group of symptoms may also occur if not enough sugar reaches the brain: such as fatigue, headache, weakness, temporary weakness in memory, confusion and epileptic seizures. . Additionally, chronic complaints such as insomnia, irritability, muscle aches, depression and digestive disorders may also be seen in individuals with reactive hypoglycemia.
The most important treatment for reactive hypoglycemia is nutrition. are changes. Foods containing refined carbohydrates, such as white bread and pastries (made from white flour) should be restricted. should be taken and, if possible, abandoned altogether. Additionally, caffeine and alcohol consumption should be limited as they can aggravate the symptoms of reactive hypoglycemia in some people. Since jam, marmalade, honey, molasses, fruit juices and cola contain high amounts of processed or unprocessed sugar, their consumption should also be reduced. Although fructose (fruit sugar), especially found in fruits, does not affect blood sugar and insulin secretion as much as glucose, it can lead to diabetes and its complications in the long term. For this reason, fructose consumption should be restricted not only for reactive hypoglycemia, but also for general health. An individual can find out if he/she has reactive hypoglycemia by consulting a doctor and apply diagnosis and treatment methods together with his/her doctor.
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