Dr. Geffin Falken - Naturopath - http://www.drgeffinfalken.com
Natural Guidelines For Hypoglycemics

Introduction

When you have been diagnosed with hypoglycemia or reactive hypoglycemia or 
gestational diabetes or pre-diabetes, you may assume several things about your 
metabolism. First, your liver, which stores sugar for your bloodstream in the 
form of glycogen, is exhausted and depleted or congested. Second, your pancreas, 
which manufactures insulin, is compromised in some way, either by previous viral 
illness or chronic over consumption of white sugar or both. This matters because 
your cells receive sugar to run the systems of your body by the carrier 
molecule, insulin. It's the insulin that gets the sugars from the blood into the 
cells of the tissues. Without insulin secretion from the pancreas, you are said 
to have diabetes mellitus. People with hypoglycemia have low sugar in their 
bloodstream. When this is the case, you feel tired and cranky and can get the 
"shakes" or feel weak and have trouble concentrating. These are all symptoms of 
hypoglycemia. If the gas tank is empty, the car doesn't run. If your cells don't 
have enough sugar, they don't run either and you experience this as fatigue and 
weakness.
Deficiencies
Since all the systems of your metabolism are 
interdependent, when you are hypoglycemic, other systems and organs can be 
affected. Specifically, mineral deficiencies can develop over time. This occurs, 
most often, because hypoglycemics crave sugar and will eat it to relieve their 
immediate symptoms, when their blood sugars drop. In addition to creating a 
see-saw effect in the bloodstream with glucose (sugar) levels, these fluctuating 
blood sugars can block the utilization of minerals, that you have metabolized 
from food you've eaten. Mineral stores become depleted over time and eventually 
you can become symptomatic from these deficiencies as well. The specific 
minerals which become depleted over time in the hypoglycemic are: chromium, 
calcium, magnesium, zinc, copper and manganese. Replenishment of these minerals 
in the diet and with supplementation can balance the lost stores of these 
essential nutrients.
What You Can Do

First of all, you have to learn what is a simple sugar and what is a complex one. 
Simple sugars are fruits, honey, white sugar, molasses, brown sugar, Sucanat 
and maple syrup and corn syrups. Any foods which contain these ingredients will 
perpetuate your hypoglycemic metabolism. These are, therefore, to be avoided. 
Complex sugars or carbohydrates are things that are starchy like potatoes, rice, bread, 
pasta, vegetables, beans, lentils, and dried split peas. These foods can be safely 
eaten by the hypoglycemic without problem. The complex carbohydrates are made 
from larger molecules and take longer to burn in your system. They provide the 
equivalent of a time-released energy source, which actually maintains blood 
sugar, instead of putting you on the rollercoaster ride of hypoglycemia. These 
are the foods to emphasize in your diet choices. They are also high in fiber, 
which will give you a "full" feeling and keep cravings at bay.

Second, you will need to take mineral supplements to replenish what has been 
lost. These are best taken with food and at least twice a day during your transition 
diet.
Third, you must drink plenty of water each day. This means any 
non-carbonated, non-caffeinated beverage that you enjoy. You need to get your 
total intake up to a half a gallon a day. Don't try to do this the first few 
days of your new diet plan, but rather build up to this amount and maintain it. 
And remember that any liquid that is not caffeinated or carbonated and is a 
liquid at body temperature counts as volume intake. So pudding would be a liquid 
as would sugar free Jell-O, etc.
Fourth, you will need to eat at least three, 
possibly four meals a day until your blood sugars are stabilized. This may take 
up to a month for a person under 50 years of age, so be patient with yourself. 
As your energies and blood sugar begin to stabilize, you may begin to eat just 
three meals a day or two large ones as your system indicates. How this occurs 
will need to be assessed on an individual basis.
Finally, you will need to be 
seen at least monthly during your transition diet and for follow-up. More 
frequents visit needs can be assessed as you go along. Phone consultations and 
updates are recommended as you need them.<
BR>Food Sources for Minerals

Calcium sources: most abundant mineral in the body - 
found in kelp, gruyere cheese, mozzarella cheese, cheddar, American cheese, 
turnip greens cooked, torula yeast, collard greens cooked, rhubarb cooked, 
yogurt, milk (non-fat and 2%), spinach cooked and raw, tofu, oatmeal 
(fortified), salmon canned w/ bones, broccoli cooked, cottage cheese 2%, mustard 
greens cooked, almonds, baked beans, halibut and kale cooked.

Chromium sources: the active component of "glucose tolerance factor" or GTF - found 
in calves' liver, potato w/skin, whole grain bread, green peppers, whole grain 
rye bread, carrots, apples, cornmeal, brewer's yeast, bananas, spinach, cabbage, 
oranges and blueberries.
Copper sources: found in beef liver, millet, 
rye, cocoa powder, beans, prunes, brazil nuts, barley, cashews, light meat 
chicken, peas, pecans, bananas, sunflower seeds, peanuts, mushrooms, halibut, 
tofu firm, wheat germ, pinto beans, apricots, almonds, sesame seeds unhulled and 
whole wheat flour.

Magnesium sources: found in fermented soy products 
(i.e. Miso, tempeh, seitan, soy sauce), peanuts, leafy green vegetables, seeds, 
buckwheat, walnuts, whole wheat flour, bananas, beet greens, oats, avocados, 
black-eyed peas, baked potato w/skin, almonds, millet and brown rice.

Manganese sources: a key component in energy metabolism. Found 
in whole wheat flour, peas, brown rice, barley, rye, buckwheat, bananas, pecans, 
brazil nuts, spinach, almonds, rhubarb, beans, lettuce, oats, and sweet 
potatoes.
Zinc sources: found in oysters, ginger root, beef, dried 
peas, turkey (dark meat), leek, cheddar, Swiss cheese, Swiss chard, sesame 
tahini, crab, mustard greens, fermented soy products and tuna.

Additional Dietary Notes

Too much meat consumption can cause sugar cravings as well 
as a low blood sugar. One who is already hypoglycemic must guard against over 
consumption of meats. Salt consumption must be reduced, because it lowers blood 
sugars and puts you back on the energy rollercoaster. The other neglected 
deficiency with hypoglycemics is essential fatty acid deficiencies. These are 
like mineral deficiencies in that they develop over time. Cold-pressed flaxseed 
oil is the best form in which to take it. When it is purchased, it should be in 
a plastic bottle or dark glass bottle, shielded from light and it must be 
refrigerated at time of purchase and while you have it at home, as well. Once 
it's been allowed to get to room temperature or been exposed to the air for any 
period of time, it becomes rancid. This will not alter its taste at first. But 
it will cause damage to the cells of your body nonetheless, if you consume 
unrefrigerated flaxseed oil.
These are general guidelines for hypoglycemics. 
Your particular case may have special needs and those will be discussed with Dr. 
Falken at the time your program is implemented. Please feel free to call Dr. 
Falken during regular business hours with any questions or concerns. (617) 
689-3392