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Reactive Hypoglycemia: Fix It With Fat!

Reactive hypoglycemia can be a total nightmare! I know it was for me when I was first diagnosed. At first, I literally had no idea what I could do to fix the problem or even address it. I thought: “What can I eat?”

I knew diet was the key, but I didn’t exactly have the formula to fix my problem; and my doctors weren’t helping me too much. They simply wanted to give me medicine that made my stomach ache and send me on my way. I mean, we all know the importance of doctors and appreciate what they do, but how often do they just go through the motions? Run the tests, prescribe the drug!

Well, the doctors had nothing to help me! So, I had to help myself, which was nothing new as I’m a 4-times cancer survivor and used to using diet and supplementation as a way to optimize my health. So I started researching, talking to dietitians, personal trainers and bodybuilders. I learned about the low-carb diet and the ketogenic diet, and from those diets, I learned the importance of fat in treating all kinds of conditions, including reactive hypoglycemia.

Now, don’t run away yet because I mentioned grease. Fat has gotten a bad rap over the years, but it can really benefit you when eaten with the correct diet. You see, your body burns carbohydrates first, then fat, 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 secretes excess insulin and causes 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 drastically reduce my carbs and add more fat! I started eating more bacon, red meat, peanut butter, cheese, coconut oil, butter and cream. Remember, if your body doesn’t have carbohydrates to use as an energy source, it will use fat.

Not only did I reduce my carb intake, but when I ate carbs, I only ate complex carbs and ate them with fat…and on top of that I eliminated all refined foods from my diet, all simple and starchy carbs , sugars, caffeine and alcohol. Not eating these things is critical to keeping reactive hypoglycemia under control.

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

Eventually, I learned that eating small, frequent meals was very important. I also learned that following a low-carb diet and a diet high in fat, fiber, and protein was key to being able to live a “normal,” active life again. It took some time for my body to adjust. At first my energy levels were low and I tired easily, but within a few weeks I had adapted and my new diet system had become a science.

As a disclaimer, I’m not a doctor, but I am someone who has had my reactive hypoglycemia under control naturally through diet alone. If you are starting a new diet, I always recommend that you consult your doctor first. Also, keep a food diary when you’re starting out, and remember that if you’re physically active and exercise or lift weights, your diet needs to take this into account. Stay focused, determined and full of hope!

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