Followers of the Wheat Belly discussion recognize that few foods raise blood sugar as much as wheat products, due to it’s unique and highly-digestible carbohydrate, amylopectin A. But many people don’t know that wheat can also be responsible for low blood sugar, hypoglycemia.
Read Gretchen’s story:
You have provided a miracle of an answer for me and I have to thank you.
About 10 years ago, I had gastric bypass surgery (roux-en-y). Some years after that, I started to have occasional problems with hypoglycemia and my blood sugar would get very low, easily into the 40′s after eating a sweet treat. The postprandial [after-eating] hypoglycemia steadily got worse, so much so that it constantly was swinging back and forth all day long. It makes me feel absolutely terrible: upset stomach, headaches, and all the shakiness and weakness accompanied by low blood sugar. This has affected every aspect of my life and I am on medically restricted work hours.
I have been doing some online research to find out that many people who have had the roux-en-y surgery suffer from this specifc kind of hypoglycemia and doctors are struggling to treat these people. Some people have had part of their pancreas removed thinking that the pancreas overproduces insulin. Other researchers are now thinking it might be something with the unused gut, so some folks are having feeding tubes put into this part of the stomach.
I got super freaked and scoured the internet for help. I have felt despair and so much worry about whether the doctors will be able to treat me. Then I came upon your information and read about how wheat messes so much with our blood sugar. The very next day I stopped eating wheat and also followed a low carb diet. Hallelujah!! I feel normal again. My blood sugars are stable throughout the day. My headaches are gone. The brain fog I didn’t know I had is gone. The constant need to feed on carbs is gone. I feel like I have my life back.
Anyone who knows me knows how much I love food, so it is a huge testimony that this way of eating works. I am starting to shed some pounds too. (I am still obese even after the gastric bypass surgery – did lose 100 pounds.)
Thank you! I will let all my fellow hypoglycemic sufferers know about your books and how wheat plays a major problem.
Gastric bypass, feeding tubes, partial pancreatectomies: Is there no limit to the extreme measures often taken by conventional healthcare . . . to treat the consequences of wheat consumption?
Gretchen’s experience highlights the marked hypoglycemia that can occur in wheat-eating humans. The process starts with hyperglycemia (high blood sugar) due to the amylopectin A. High blood sugars oblige high blood insulin. Insulin often “overshoots” (a phenomenon related to increased potential for diabetes, by the way). The insulin overshoot causes blood sugar to plummet, thus the headaches, nausea, weakness, and shakiness characteristic of low blood sugars (similar to that experienced by diabetics on drugs and insulin) that typically occur 90-120 minutes after ingestion of the offending food.
The standard advice: Eat or drink something to raise blood sugar, such as orange juice. But this is idiotic: It just starts the cycle over again, with repetitive blood sugar ups and downs, as Gretchen’s experience illustrates. The real solution: Eliminate the foods that trigger the blood sugar high in the first place, particularly the foods with the highest glycemic potential, especially wheat. That way, there will be no blood sugar low to follow.