I’m Sweet on You

This month: the blood sugar blues?

You know what?

I’m sweet on you and your health.

That’s why I’m hosting the free class tomorrow, ‘Even Keel: The Three Keys to Sustainable Blood Sugar Balance’ and still want to take time to explore some of the top questions I receive about blood sugar.

It’s that important. (And dare I say, that misunderstood!)

There are a host of possible causes for bogus blood sugar metabolism. Things such as:

  • excess or deficient release of the hormone insulin
  • impaired cell receptivity
  • under or overactive adrenal glands
  • compromised liver health
  • too much sugar or refined carbohydrates or even high glycemic foods in the diet
  • thyroid issues
  • surplus stress
  • and more!

Since this is an Eater’s Digest, before we move to those sweet FAQ, the ones I hear most often that may be your questions too, let’s do a quick review of your food, digestion and absorption.

(And, hey, if you already know this stuff, skip the the FAQ section below).

BLOOD SUGAR SYNOPSIS

Carbohydrate Continuum Replenish PDXLet’s look at the Cliff Notes of your blood sugar regulation…

Your digestive system includes your mouth, salivary glands, esophagus, stomach, small and large intestines, pancreas, liver and gallbladder. Imagine that each one of those organs is involved when you bite into your morning bagel and cream cheese (or green smoothie or steel cut oats or what have you)!

It’s the chemical make-up of the food, along with the health of your digestive organs and you unique microbial make-up, that determine how long your food lingers in each organ or phase of digestion.

For instance, carbohydrates remain in the stomach for just a few hours, proteins stick around longer and foods containing fats will be the last to leave the stomach.(By the way, the more damaging types of fats will sit around the longest; well overstaying their welcome.)

Carbohydrates are the foods that break down to simple sugars. These are the ones that move into your bloodstream and raise your blood sugar a necessary and natural act of human metabolism if managed and kept in check! Here’s what it looks like when you eat a muffin:

  • you take a bite
  • salivary glands release enzymes as you chew
  • the enzymes break down the carbohydrates into smaller molecular bits that move down the esophagus and into the stomach
  • the stomach releases gastric juices to further digest the muffin molecules
  • digestive juices are secreted by the pancreas and gallbladder to continue the breakdown of the carbohydrate molecules in the small intestine
  • the muffin molecules are now small and simple enough to be absorbed through the intestinal wall and into the bloodstream where they become blood sugar

The muffin has been mechanically and chemically broken down to glucose.

The journey continues, through the liver, where some is stored and some is released (to grandmother’s house they go), to be taken up by the cells for food and fuel.

So why do we care?

Let’s get to the FAQs…

BLOOD SUGAR FAQ

[Question]: What is hypoglycemia?

[Answer]: Hypoglycemia is low blood sugar. This is the state when the levels of sugar in the blood fall below what the body needs to function normally. Hypoglycemia can lead to dizziness, moodiness and fatigue, but also to extreme sugar cravings. The body wants sugar just to come back to “normal” as quickly as possible.

[Question]: Does the average American really consume over 150 pounds of sugar a year?

[Answer]: Yes. It’s true! 200 years ago Americans ate about 2 pounds of sugar a year. Now that number is about 3 pounds (or 6 cups) a week! But hold on, you’re not off the hook yet. . .

Many of us think that we don’t eat sugar because we don’t eat sweets like candy, cake and ice cream. But sugar is hidden in many non-suspect places, and even if you don’t eat packaged foods and eat a low-glycemic diet, you still may have problems with blood sugar.

It all starts with what you eat, but ultimately it’s about what your body can do with what you eat. If your body’s ability to manage blood sugar is impaired, then it’s your blood sugar you want to look at, not just your yum sugar.

[Question]: Don’t we need glucose?

[Answer]: You bet we do. Glucose supplies your cells with food and energy. You can still get glucose from complex carbohydrates such as beans (if you eat them), grains (again, if you eat them), vegetables and low glycemic fruits like berries and apples.

[Question]: If I have blood sugar issues, do I have a disease?

[Answer]: No. Not necessarily. Low blood sugar is a condition suggesting that the body’s chemistry is out of balance. That said, prolonged mismanagement of blood sugar can lead to increased risk for chronic disease states such as diabetes, hypertension, cancer and Candida (yeast overgrowth).

[Question]: Does blood sugar affect my mood?

[Answer]: Indeed it does. The cells in your brain need glucose to function, just as the rest of your body does. Yet all parts of the body ~ except the brain ~ can use stored forms of glucose as well as fat for energy. When the glucose in your blood stream is swinging high and low, the nervous system (brain) will be affected, leading to nervousness, irritability, anxiety and headaches. . . not to mention extreme cravings.

Honestly, this is just the start of why balancing your blood sugar is so important. I have so much more to share with you during the free class I’m offering tomorrow, Even Keel: The Three Keys To Sustainable Blood Sugar Balance.

Yup. You can hop on the phone with me in a virtual classroom designed for discussing blood sugar.

Join me by registering here.

Mark your calendar and reserve the time to tend to this critical pillar in yours and your family’s lives:

What: Even Keel: The Three Keys To Sustainable Blood Sugar Balance

When: Tuesday, June 3rd at 5:30pm PT / 8:30pm ET

Where: online, from your home, you’ll just hop on the phone (I’ll be emailing you the call details)

Why: because blood sugar matters!

For now, take a moment to think about why blood sugar matters to YOU and YOUR health and consider joining me tomorrow night to learn more!

Warmly,
Andrea Nakayama



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Your comments and feedback are always welcome. Is there an ingredient you'd like to learn more about? Is there a nutrition class you always wish existed? Let me know!