Fleischmann's Yeast: Regular vs. Active
cshenk wrote:
> "manda" wrote
> "cshenk" wrote:
>
>>> > Oh, I don't plan to bake that much. With my hypo, I can't eat most
>>> > vairety anymore anyway. I grew up with fresh naan - the neihgborhood,
>
>>> Manda, what is 'hypo'? You use it like a group would know it but I am
>>> not
>>> sure and come up with several meanings.
>
>> I didn't mean to shorten "hypoglycemia" to hypo in groups like this.
>
> It's ok, but i asked to be sure. Hypoglycemia was my first guess due to
> topic.
>
>> In any case, I provided context clue(s) but it would require to know
>> that food items made from grains that have been processed too much
>> doesn't provide stable blood sugar, hence it's hypoglycemia, unlike
>
> True. I have a version of it. Tests the same if you use the 8 hour
> test. It is *not* the classic but a genetic imbalance we can track 2
> generations of and by symptoms and diet choices to avoid it, up 5
> generations.
>
> The diet needed for us is close to diabetic but not the same. For
> example, starches aren't off limit but we tend to the not overly
> processed ones as they take longer to digest if not 'processed' much.
> That means in real english for the rest, slower breakdown. Less sugar
> fluxuation of the gluose level in the blood. (you knew that, they didnt
> so please bear with me).
>
> If you are even remotely like me (not pre-diabetic which most
> hypoglycemics are) but the true Type A (Genetic) or Type B stable, then
> your diet of course must be adjusted to it. Unlike a diabetic, you cant
> just take extra insulin to deal with it. Instead, your body produces
> too much insulin in reaction to an influx of blood glucose causing a
> 'crash' in blood sugar from 2-6 hours later if the rise is too rapid.
>
> Now the question is what spikes you? This will *not* be the same as the
> diabetics here. I'm sure a grunch of them will tell you 'glycemic load
> indexes' and such and that's very useful to a diabetic, but not the same
> for you if you are like me.
>
> Since we do not know what you are like compared to me, here's my 'on
> list' that doesnt fit a diabetic and an 8 hour glocose tolerance test
> once put me in the hospital in a coma when i was 19. I am non-reactive
> (or nominally) for 4 hours, then 'wham'.
>
> On list: Rice (brown is better but family wont eat it).
> Potatoes, preferably with skin
> Pasta in 1 cup moderation
> Crackers (all types if not sweets)
> Breads with a portion of WW or rye
> Most fruits (I seem to not react to fructose much)
>
> Note i limited that to just what diabetics will tell you to watch. If
> it's a whole grain, it's 'on'.
>
> Best stabilizers: Carbs that take time to break down. They shuffle
> evenly into glucose. No spikes is the aim here. A true Hypoglycemic
> over-reacts to spikes with a flood of insulin that can be very close (or
> the same) as diabetic insulin shock.
>
> Best bet: Try to eat a nibble every 4 hours. This 'evens the load'.
> If you feel 'shocky' do not grab a candybar (will cycle up for a bit
> then spiral worse down). Grab some saltines or wheat thins or any other
> NON-SWEET item.
>
> First sign of a low: Lack of hunger, faint desire to not be in the same
> room as food.
> Second sign of low: Light nausea, feelings of hunger, possibly combined
> with minor hunger pains
> Third sign: only felt when you fxxx-ed up, wondering why you are on the
> floor and your family looks worried. (forgot to eat them crackers eh?)
>
> Fouth sign: When you didnt wake up at home but if lucky, in the
> hospital. Haven't experinced 5th one thank god!
>
> As to Naan, it works. In reasonable amounts, its a stabilizer.
>
>
>
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