My father's side of the family has a history of diabetes.
My dad was diagnosed that he had diabetes 16 years AFTER I was born. My uncle was diagnosed in his 40s. My grandfather was diagnosed in ...
Does low blood affects a diabetic’s perception of sweetness? im doing a science fsir project and i need help ansering this quistion (Does low blood affects a diabetic’s perception of sweetness? )
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okay so i went to the doc cuz i felt dizzy and very weak and he said my BP was a little high. 140. so then i got meds, now it is at 130. well thats what it read 3 weeks ago.. i do not feel as weak as ...
I am 23 and a diabetic. I have been since I was four. Over the past three years I have come to realize I can not get pregnant.. Also I was in the hospital one time for very painful cysts on both my ...
I have an 81 year old grandmother who does take medicine with the side effect of loss of appitite, but she hasn't always been on them. this lady is constantly saying i'm not hungry ...
Lets say you have a family history of diabetes then how likely is that you get it, my freind has diabetes and his mum and dad both have diabetes. Anyway of your parents do have diabetes does that ...
I'm considering injecting 5ml - 10ml of Ribena syrup daily as I heard it can stop potential type II diabetes from starting. Does anyone know anything about this? any advice will be welcomed....
Over the past few weeks i have felt constantly exhausted, no matter how much sleep i get i still feel too tired to do anything the next day! I have also noticed im thirsty all the time and in less ...
Whenever I eat sweetened yoghurts, ice-cream, chocolate or sweetened drinks I feel really dizzy, tired, nauseous and I get headaches. I always have to drink Diet coke and can't eat more than a ...
Glycemic index (GI) is a measure of how quickly the carb content of a given food makes its way into your blood as glucose. By definition, pure dextrose has a GI of 100. A food with 10g carbs and a GI of 50 would be converted into blood glucose half as quickly as 10g of pure dextrose.
If you want to understand the science of GI, though, you're pretty much out of luck. While you can find plenty of food lists with GI attached, they're derived from empirical testing - they just have a bunch of people eat the food and measure how their blood sugar reacts, then average it out. It varies from person to person and also by what foods are eaten together, so there's no known way to calculate a hard number based on a food's chemical composition.
Madison
It's the rating on foods for how long they take to break down in the body, meaning they give you more sustained energy. I am hyper glycemic, meaning I have high blood sugar, so I can only eat foods with a low glycemic index, so that my blood sugar level will stay constant, instead of it peaking, and then crashing. (That's when I usually faint or get dizzy. It's not fun. One time I felt like the house was tipping over and i was going to fall!)
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