Low Carb and Diabetes
Individuals suffering from diabetes (both type 1 and type 2) have elevated blood sugar levels due to metabolic insulin dysfunctions. For these individuals it is recommended that their blood sugar levels before a meal be around 4 – 7mmol/L. These levels can then rise up to 8.5mmol/L (type 2 diabetes) and 9mmol/L (type 1 diabetes) during the two hours after a meal has been consumed.
Sugar spikes in the blood are normal after a meal however, in the case of a diabetic their blood sugar homeostasis (the body’s internal state of balance) is disrupted due to dysfunctional insulin metabolism which results in excess sugar in the blood stream. This state is known as hyperglycaemia and can lead to all sorts of health problems. Symptoms of hyperglycaemia can be mild such as tiredness and the need to urinate frequently to the more serious condition of diabetic ketoacidosis which if untreated can lead to long-term damage of organs, nerves and blood vessels.
As we have seen, blood sugar levels need to be regulated via the action of insulin and diabetics struggle to manage their insulin secretion. So, instead of continuing to eat meals high in carbohydrates, which requires the action of drugs to bring these blood sugar levels under control, why not eliminate the main problem altogether – lower the amount of carbohydrates eaten!
By consuming a lower amount of carbohydrates in the diet, this will help to manage the majority of insulin metabolic dysfunctions as:
- There will be less sugar in the blood
- Due to lower levels of blood sugar, insulin levels will be decreased
- Lower levels of insulin means that a lower dosage of diabetic drugs will be required to manage the body’s blood sugar homeostasis feedback loop.
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