Reactive Hypoglycemia: Fix It With Fat!

Reactive Hypoglycemia can be a total nightmare! I know it was for me when I was first diagnosed. In the beginning, I literally had no idea as to what I could do to fix the problem or even cope with the problem. I thought, “What can I eat?”

I knew diet was key, but I did not exactly have the formula for fixing my problem; and my doctors were not helping me too much. They simply wanted to put me on a medicine that made me sick to my stomach and send me on my way. I mean, we all know the importance of doctors, and I do appreciate what they do, but how many times do they just go through the motions? Run the tests, prescribe the medication!

Well, the doctors had nothing to help me! So, I had to help myself, which was nothing new as I am a 4-time survivor of cancer and was used to using diet and supplementation as a way to optimize my health. So I started researching, talking with dietitians, personal trainers and bodybuilders. I learned about the low carbohydrate diet and the Ketogenic diet, and from those diets I learned about the importance of fat in treating all sorts of conditions including Reactive Hypoglycemia.

Now, don’t run off just yet because I mentioned fat. Fat has gotten a bad rap over the years, but really can benefit you when eaten with the proper diet. You see, your body burns carbohydrates first, then fats, then protein… and we know that Reactive Hypoglycemia is basically a reaction to carbohydrates, especially simple carbohydrates. Simply put, with Reactive Hypoglycemia, you eat carbohydrates and 1 to 4 hours later your body is secreting an excess of insulin and causing your blood sugar to drop. This of course comes with all sorts of fun symptoms like dizziness, anxiety, tremors, cold extremities, heart palpitations, etc.

So, after learning this, I decided to lower my carbohydrates dramatically and add more fat! I started eating more bacon, red meat, peanut butter, cheese, coconut oil, butter and heavy cream. Remember, if your body has no carbohydrates to use as an energy source, it will use fat.

Not only did I lower my carbohydrate intake, but when I ate carbohydrates, I only ate complex carbohydrates and I ate them with fat… and on top of that, I eliminated all refined foods from my diet, all simple and starchy carbohydrates, sugars, caffeine and alcohol. Not eating these things is crucial to you getting Reactive Hypoglycemia under control.

For example, in the morning for breakfast, along with my serving of cottage cheese and egg whites, I would eat about a quarter bowl of raw oatmeal with butter, heavy cream, coconut oil and a few blueberries. This combination of the fat with the carbohydrates would slow down by body’s absorption rate and keep my blood sugar levels from spiking. This in turn would keep my insulin levels from spiking and causing a Hypoglycemic episode.

In the end, I learned that eating small, frequent meals was very important. I also learned that eating a low carbohydrate diet, and a diet high in fat, fiber and protein was the key to me being able to live a “normal” and active life again. It took some time for my body to adjust. In the beginning my energy levels were low and I would get tired easily, but within a few weeks I had adjusted and had my new diet system down to a science.

As a disclaimer, I am not a doctor, but I am a person that has gotten my Reactive Hypoglycemia under control naturally through diet alone. If you are starting a new diet, I always recommend consulting with your doctor first. Also, as you get started, keep a food journal and remember that if you are physically active and exercise or lift weights, your diet must account for that. Stay focused, determined and hopeful!