Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Non-Diabetic Reactive Hypo


robinamicrowave

Recommended Posts

robinamicrowave Newbie

Had two very severe non-diabetic hypos over the past two months after doing exercise. 

It's getting to the point where I'm quite scared now. Can anyone help?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



LauraTX Rising Star

Can you give a little more detail about what happened?  Your first step should probably be to make an appointment with your primary care doctor to get their opinion first.

1desperateladysaved Proficient

You can help keep your blood sugar as stable as possible by avoiding sweets.  Even fruit juice has a great deal of natural sugar, so I avoid it.  Have bites of fruit rather than whole fruits.  Have protein and good fat (olive oil, coconut oil, or butter if tolerated) with every meal.  These things I have used to help stabilize my blood sugar.  I would get help also.  If you have celiac it will help to follow the diet and get generally healthy.  Oh, also make your exercise sessions have a time limit, so you don't stress the body too much at a time..

 

Dee

Adalaide Mentor

I've been thinking on this and wondered if you know you were hypo because you tested yourself, or only assume you were because of how you felt. Because I can become hypo if I'm not careful with how I eat, and suffer from low blood pressure, I can tell you that both can feel very similar to each other. Cooling off after exercise could cause a dip, it's happened to me. I agree that you should definitely see a doctor in case something serious is going on.

  • 4 weeks later...
Sammykins Newbie

Had two very severe non-diabetic hypos over the past two months after doing exercise.

It's getting to the point where I'm quite scared now. Can anyone help?

Hi there,

I too have reactive (postprandial) hypoglycemia, and have also had serious episodes where I've blacked out and had massive convulsions. Have you been diagnosed by a doctor? It is very important to have it properly diagnosed, as it can be caused by tumor (insulinoma) or be something like Addison's Disease.

Assuming you have been diagnosed with RH, these where the instructions from my endocrinologist and/or things that I've discovered help me:

1. Switch to a low carbohydrate, high fat, moderate protein diet. She wanted me to go to 30% carbohydrate, but I found I do better around 40-45%.

2. Any carbohydrate/meal/snack should preferably be low-GI. The aim is to avoid your blood glucose SPIKING, since that's what causes it to crash after eating.

3. Any carbohydrate should be part of a mixed meal or snack.

4. Don't have too much carbohydrate at one time, even if it is part of a properly balanced meal.

5. Eat smaller meals but more frequently, say every 3 hours. Don't go too long without eating.

6. Get yourself a glucose monitor and start testing yourself before eating, and about two after after eating to see how that particular meal/snack effected you.

7. Check for added/hidden sugar in any processed foods that you buy!

8. Avoid caffeine.

9. Try to find what I all your 'magic' or 'rescue' meal. It's the one that stops your glucose from falling without making it shoot up again only to crash even more afterwards. For me that's peanut butter on a bit of carbohydrate (half a slice of bread or a couple of brown rice cakes, though I suspect the rice cakes don't work for everyone).

I too am an athlete, exercising up to 90 mins at a time. This is what I do:

1. I took a break from training while I stabilized

my blood sugar. It's too risky to workout when you don't know how a meal/snack is effecting you.

2. I make sure I have eaten beforehand, and not too long beforehand. I tend to eat about an hour before exercise, that way I'm not too close to my next meal nor too close to my workout that I may have GI issues.

3. Experiment with what works before exercise. I can't have too much protein beforehand or I'll be sick, so my carbohydrate is paired with a good amount of fat instead. My endo wanted me to split a protein bar in half to have before and after exercise. Obviously this didn't work for me, but it may work for you.

4. Depending on how long you're there, you may have to eat a bit while you're exercising. Just don't follow the usual sports diet approach of having high GI carbs, this is not for you!

5. Always, ALWAYS have something with you to eat immediately after you stop exercising. This is good advice for anyone, because eating after exercise helps you recover better from your training! But make sure it is the type of meal/snack that works for you - not the high-GI, high carbohydrate foods that sports dietitians recommend for most people! Get some protein into you in particular.

Let me know how you get on! There are so few of us out there it seems, and most doctors have never encountered it or know what to do. Have a hypo and they want to stick some pure glucose into you. No no no! You don't treat an episode of reactive hypoglycemia like regular hypoglycemia unless you want the person to continue dropping further after you spike their blood glucose!

Good luck!

PS: I found a YouTube channel 'blogsoidontforget' by someone with RH. You might find it helpful.

NatureChick Rookie

Presuming that you're already eating enough calories, I'd research what vitamins exercise tends to drain from your body and the vitamins needed for your liver to metabolize some foods. Many of them overlap. Not only that, but many of them are also the vitamins that one finds in fortified wheat flour - which celiacs don't eat, making it more difficult to make up the losses.

If you get tested for vitamin deficiencies, get your results from your doctor because just being within normal ranges doesn't mean that you are at ideal levels. Research the maximum recommended doses before buying gluten-free supplements, and research the side effects so that you can tell if your body is trying to tell you that you're overdoing it.

If you do have deficiencies, you won't be able to correct them through diet or multivitamins alone, despite what many people think. But I personally despise supplements and their side effects, so I'd also recommend researching natural sources for the vitamins that exercise tends to drain away and try to get more of them in your diet as well. I'm also not keen on the idea of just taking a multivitamin because supplementing vitamins that you don't need can have negative consequences as well.

Next, do some research into the enzymes. There are several that come into play when it comes to keeping blood sugar levels normal and exercise can deplete them. I wouldn't take the easy way out and just drink a sports drink that is supposed to replace enzymes because most of them contain ingredients I wouldn't want to put in my body, even if it is just a matter of getting too much of a good thing.

Foods that are high in enzymes generally include raw fruits and veggies, nuts, and seeds and some have more than others. (Note that many nuts sold as unroasted aren't actually raw because in today's world of processing, they do get hit with a dose of high heat to kill off fungus or other pathogens. For many types of nuts, finding truly raw products in a store is almost impossible these days.)

But I might also add that there are a lot of myths out there concerning enzymes and raw foods so you have to pick and choose what to believe. Don't fall prey to those who try to sell the idea that 100% raw diets are healthy. They are not. And at the other end of the spectrum, don't believe people that say you don't need enzymes from food sources because your body will make all that it needs. And in the case of those with digestive problems, damage can inhibit enzyme production.

I'm less familiar with enzyme supplements because I've never taken them. But enzymes and vitamins work together to keep your bodies' processes running smoothly, and lots of exercise is a good way to deplete both.

I do recommend not consuming fewer calories per day than your basal metabolic rate. And if you aren't trying to lose weight, add on the number of calories that your exercise burns. 

I do agree with the previous comment about eating after exercise. Protein after is also supposed to help build muscle.

  • 3 weeks later...
robinamicrowave Newbie

Presuming that you're already eating enough calories, I'd research what vitamins exercise tends to drain from your body and the vitamins needed for your liver to metabolize some foods. Many of them overlap. Not only that, but many of them are also the vitamins that one finds in fortified wheat flour - which celiacs don't eat, making it more difficult to make up the losses.

If you get tested for vitamin deficiencies, get your results from your doctor because just being within normal ranges doesn't mean that you are at ideal levels. Research the maximum recommended doses before buying gluten-free supplements, and research the side effects so that you can tell if your body is trying to tell you that you're overdoing it.

If you do have deficiencies, you won't be able to correct them through diet or multivitamins alone, despite what many people think. But I personally despise supplements and their side effects, so I'd also recommend researching natural sources for the vitamins that exercise tends to drain away and try to get more of them in your diet as well. I'm also not keen on the idea of just taking a multivitamin because supplementing vitamins that you don't need can have negative consequences as well.

Next, do some research into the enzymes. There are several that come into play when it comes to keeping blood sugar levels normal and exercise can deplete them. I wouldn't take the easy way out and just drink a sports drink that is supposed to replace enzymes because most of them contain ingredients I wouldn't want to put in my body, even if it is just a matter of getting too much of a good thing.

Foods that are high in enzymes generally include raw fruits and veggies, nuts, and seeds and some have more than others. (Note that many nuts sold as unroasted aren't actually raw because in today's world of processing, they do get hit with a dose of high heat to kill off fungus or other pathogens. For many types of nuts, finding truly raw products in a store is almost impossible these days.)

But I might also add that there are a lot of myths out there concerning enzymes and raw foods so you have to pick and choose what to believe. Don't fall prey to those who try to sell the idea that 100% raw diets are healthy. They are not. And at the other end of the spectrum, don't believe people that say you don't need enzymes from food sources because your body will make all that it needs. And in the case of those with digestive problems, damage can inhibit enzyme production.

I'm less familiar with enzyme supplements because I've never taken them. But enzymes and vitamins work together to keep your bodies' processes running smoothly, and lots of exercise is a good way to deplete both.

I do recommend not consuming fewer calories per day than your basal metabolic rate. And if you aren't trying to lose weight, add on the number of calories that your exercise burns. 

I do agree with the previous comment about eating after exercise. Protein after is also supposed to help build muscle.

Thank you to those who replied, but I think this may have answered my question. Since I posted this story I have had other episodes of feeling severely fatigued for a number of days after minimal exercise (I played bat and ball on a beach for 10 minutes and was almost on my back for days afterwards) and I'm starting to think it's down to a Vitamin D deficiency. I was told I had a Vitamin D deficiency many months ago but didn't know it would become this serious.

My episodes feel very unusual and tend to begin within an hour after I "exercise". I start by feeling very weak, sometimes needing to sit down. But when I sit down I still feel as though something is washing over me: I feel incredibly exhausted, short of breath and feel like sitting down in a chair is still too much effort. I also feel short of breath and sometimes have to take a lung full to feel satisfied. When I lie down my heart beat feels very strong in my chest and ears and I often have to breathe deeply to feel comfortable. Even doing things such as moving slowly around my house feel difficult and draining. My memory and concentration also feel very cloudy when I'm on a downer.

This can last anywhere between 5 hours and 7 days and often feels very similar to chronic fatigue syndrome. 

Sometimes I crash completely and have to rush to the bathroom so that my bowels can relieve themselves - in extreme cases this normally triggers vomiting, but that has happened only once so far. I normally feel comfortable for 5 minutes after I've been to the toilet but the symptoms I've described above soon return. I'm getting quite worried about this now because I'm starting college again in two months and I may not be well enough to concentrate or even wake up in the morning and feel like going. 

Has anyone else has this problem?

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



beth01 Enthusiast

Get your thyroid checked

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,881
    • Most Online (within 30 mins)
      7,748

    Sky Dancer
    Newest Member
    Sky Dancer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...