8 May
2009

To prevent hypoglycaemia remember:

• Eat regular meals and snacks—plan to eat every three hours or so

• Include low G.I. carbohydrate foods at every meal and for snacks

• Mix high G.I. foods with low G.I. foods in your meals—the combination will give an overall intermediate G.I.

• Avoid eating high G.I. foods on their own for snacks—this can trigger hypoglycaemia.

Diane, with her hectic working life, often did not find time for proper meals. Finally, her body no longer accepted the strain. It was under. Diane began to experience odd bouts of weakness and shakiness where she was unable to think clearly. A visit to the doctor and a glucose tolerance test confirmed that she was suffering from hypoglycaemia. The treatment was to change her habits—her eating pattern at least. Diane needed to eat three regular meals a day with snacks in between. The thought of eating six times every day seemed an enormous task to Diane—and it took much thought and planning to organise her new diet. What kept her going was how much better she felt almost immediately. The following meal plan is a typical menu for Diane’s day.

Breakfast 6 am – Banana, milk, yoghurt, honey and vanilla blended into a smoothie for a speedy start to the day.

At work 8.30 am – An oatbran and apple muffin (home-made on the weekend and frozen individually).

Lunch 12 noon – (New habit—must have every day). A substantial sandwich, roll or foccacia. Occasionally a Mexican dish with beans or a pasta meal if out.

At work 3 pm – Handful of dried fruit (kept in jar in office).

Still at work 5 pm – Couple of oatmeal biscuits (kept in office) for late days.

Dinner 7.30 pm – Something quick, often pasta, baked beans on toast or meat and vegetables. (Always double check for carbohydrate in the main). Fruit or milkshake for dessert or late night snack.

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