Originally posted by Dr. Davis on 2013-03-04
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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of WB Blog articles.
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.