The food we eat influences the blood glucose level
People
with diabetes need to control their blood
glucose closer to normal level. Whether they
are patients of type 1 or type 2 diabetes,
they must know it everyday. Our blood
glucose is normal if it is between 70 and
110 mg/dl measured at 8 hours fasting. But
it is not easy for patients of diabetes to
keep their blood glucose at these levels. It
is realistic if we can control our fast
blood glucose and 2 hours after meal to be
under 200 mg/dl. If the level is too low
(typically less than 70), patients will
experience hypoglycemia. In this condition,
patients will tremble, feel weak and very
hungry. Sweet food or drinks such as
softdrink, fruit juice, biscuits or glucose
tablets will be needed to raise the blood
sugar level. If the blood sugar level is too
high, then insulin injection is needed to
lower it. Fast-acting carbohydrate such as
apple or orange juice, grapes and regular
soda can raise our blood glucose back to
normal.
The levels of blood glucose are not always
the same after meal. They depend on the kind
of foods that we usually eat. If we measure
them by ourselves, we will able to
understand why our blood glucose is rising
or falling. We can also know when the level
is at its highest point or at its lowest
point. Then, we will be able to take action
to balance it.
Food
The food that we eat will certainly raise
our blood glucose. One to two hours after
meal, the blood glucose will rise to its
highest level. So, we have to measure the
amount of food that we eat. We need to
control our daily meal, and our lunch, and
dinner time so that we will be able to know
when and how our blood glucose rises or
falls. By doing that, we will be able to
adjust the amount of insulin injection or
medicine that we need to overcome
hyperglycemia.
Various kinds of food causes various blood
sugar level. Our food contains carbohydrate,
protein, and fat. These three components
raise the glucose level. But carbohydrate is
the strongest component that raises the
glucose level. by
Charles Roring
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