Category Archives: Nutrition

Bitter(Sweet) – Understanding Blood Sugar & Reactive Hypoglycemia

Understanding Blood Sugar – One of the Most Important Health Topics of this Century

Blood Sugar: Reactive HypoglycemiaHow much sugar do you eat per year, per day? High sugar intake is a major contributing factor to many modern diseases including diabetes, obesity, heart disease and Alzheimers. Thats right, even Alzheimers, which is now being referred to as type 3 diabetes.

These diseases have grown exponentially over the last century, along with our sugar intake. In the 1700s the average individual yearly consumption of sugar was four pounds, in the 1800s it was eighteen pounds, and in 2010 the average intake of sugar per person was one hundred and fifty to one hundred and eighty pounds of sugar per year.

77% of Americans ages 65 and older are diabetic or pre-diabetic. If that isnt enough information to make you think twice about that cereal bowl, studies have shown that the size of the human brain is smaller in those with consistently high blood sugar. No one wants a smaller brain, just as no one wants to develop heart disease, or dementia, but our standard American diet (S.A.D) provides just that and more!


  • Do your daily food habits include skipping meals, substituting caffeine as a meal, eating carbohydrates without fat, protein, or fiber, or eating sugary-based snacks?
  • Are you lacking in the exercise department, overeating, or eating large starchy meals?
  • Do you drink soda, eat grain-based cereals, or eat most of your meals out?

Many people will say yes to some or all of these,
and all who do are brewing the dangerous recipe for a
blood sugar disorder

I became interested in nutrition the moment I realized that my symptoms of fatigue, nervousness, lack of concentration and foggy memory were related to my diet. For years I had eaten a high carbohydrate and sugar diet. Working at a bakery and then at an ice cream shop in my youth I consumed a high amount of baked goods and a ton of ice cream. Then, for five years I was vegetarian, in which the bulk of almost every meal was a grain.

This high carbohydrate/sugar diet had led me to become reactive hypoglycemic. It was so bad that I could eat chocolate and fall asleep within 5 minutes. I actually started to plan my desserts for bedtime knowing that I would immediately crash! This is a classic example of reactive hypoglycemia, and it became clear that my future health was in peril if I didn’t change my ways, and quickly.

Symptoms Associated with Reactive Hypoglycemia Include:

  • Being shaky or irritable between meals
  • Getting tired after eating carbohydrates/sugars
  • Getting tired when you go without food
  • Having overall fatigue
  • Waking up at night (because your brain is starving!)
  • Getting tired in the afternoon
  • Having difficulty concentrating, and sugar cravings.

Blood Sugar: Reactive HypoglycemiaSugars, carbohydrates and starches can be used almost interchangeably when we are referring to how they react in our body. Why? Because they all break down (at least partially) as sugar in your body, whether or not they are complex or simple, wheat or rye, table sugar or maple sugar.

Now, there is a whole discussion to be had about the nutritional value of grains vs. table sugar, modern hybridized wheat vs. ancient grains, processed baked goods vs. fermented and sprouted breads and so on. But that is a discussion for future post. Here, I am talking about the insulin reaction, the glucose to glycogen to fat storage, and how this relates to your health.

When you ingest dietary carbohydrates/sugars/starches, they break down into glucose (among other things) and your pancreas is signaled to release insulin. Insulin converts glucose to glycogen and moves it into the cells where it is stored in the liver and muscles. However, when the liver and muscles are saturated and have no more room to store the glycogen, insulin converts glucose to be stored as fat instead.

When you have stable blood sugar, you should not get fatigued between meals, or after meals. When your body needs food, you should feel hungry, but not tired. This is because your body should be able to switch between burning glucose to burning fat seamlessly. But if you have excess insulin in your blood, you cannot burn fat and you get fatigued because your body and brain are starving.

When you consume sugar on a regular basis, insulin can be released in excess, this causes the blood sugar level to drop below a functional range and is called reactive hypoglycemia.

Eventually your cells become desensitized to insulin and stop allowing it access. This is called insulin resistance. This leaves consistent high insulin in your bloodstream which has a whole host of problems. For example, when insulin is in your blood you cannot burn fat!

Contrary to Popular Belief, Fructose is No Better Than Glucose.

In fact fructose turns to fat faster than any other sugar, can lead to liver damage and increases your appetite. Table sugar is half fructose, half glucose. Something like agave nectar actually is 90% fructose. For this reason it doesn’t spike blood sugar in the same way, but it is extremely damaging to the body, causes rapid weight gain, and acts similar to alcohol on your liver.


Want to know more? Make a Nutritional Consult appointment with us at Meeting Point Community Acupuncture or check out our 10 Day Blood Sugar Program. For further reading, pick up a copy of Grain Brain by David Perlmutter, MD

Stomach Acid is Your Friend- Acid Suppressing Drugs are Part of the Problem

Stomach Acid Upset

Digestion begins as soon as food enters our mouth. As we chew our food into more digestible sizes we release salivary amylase to help us break down starches. The chewed food then travels down the esophagus to the stomach, and it is here that many people begin to have problems such as acid reflux and nausea. The most common cause of these problems might surprise you: low stomach acid! Low stomach acid is prevalent and can lead to many complications including acid reflux, smelly gas, constipation and hives. However, much of the US population is wreaking havoc on the stomaches ability to digest by taking acid suppressing drugs and over the counter antacids, instead of fixing the root of the problem.

What kind of complications can you expect from low stomach acid?

Poor stomach acid leads to acid reflux, sour stomach, difficulty digesting protein, nausea, burping, constipation and smelly gas! That’s right, acid reflux is most often a symptom of a stomach that does not have enough acid, not the other way around. Taking antacids may temporarily stop the symptoms, but sets the stage for it to happen again, and again, and again. Also, with low stomach acid you can’t absorb minerals like calcium, iron, magnesium, copper, zinc, as well as vitamin C, K and B complexes! It is not uncommon to have nutritional deficiency simply because you have low stomach acid. If that wasn’t enough, low stomach acidity can lead to hives and lowered immunity!

How does that work?

Our stomach needs to be very acidic, between a PH of 1-2, to have optimal function. One of the major functions of stomach acid is to digest protein. If you don’t have enough acid then protein will not digest properly, but putrefy and rot in your stomach, splashing up to burn your esophagus. The two sphincters of your stomach, which protect the esophagus and allow food to move on, are triggered by an acidic stomach and won’t function properly on a stomach low in acid. This means that food will move slower though your stomach and there won’t be an upper door to keep the rotting food from splashing up and causing heartburn. Then, the undigested proteins will continue to rot throughout your digestive track and act as the primary cause of smelly gas!

frustration-2Why do we get low stomach acid?

Our stomach stops producing acid when under stress. When we are stressed out our body is in fight or flight (sympathetic dominance). In this state our body prioritizes bursts of energy over digestion. When our ancestors needed to run from wild animals, digestion was shut down and all energy devoted to running as fast as possible. Maybe we aren’t fighting wild boars or saber toothed tigers on a daily basis, but we are constantly under stress from our work, difficult home life and excessive lifestyles. Our body needs to be in rest and digest (parasympathetic dominance) as often as possible, and save the fight or flight mode for real emergencies. Stress can be emotional stress, but also can be stress caused by poor diet or over working your body. The biggest dietary stress on our body is sugar. Sugar is the root of many modern diseases including heart disease, obesity, diabetes and Alzheimers, and fluctuations of blood sugar are very hard on our body. Also, stomach acid naturally becomes less and less as we age, and it is necessary to supplement in many elderly people.

So what can we do?Drinking

One thing we can do immediately is to eat smaller meals more often. Our stomach produces enough acid to coat about a fist size of food (our own fist). Any meal that is larger than that creates the problem of not having enough acid to go around. Drinking water during meals can also dilute stomach acid, so a general rule is to not drink fluids with big meals. Instead, get your thirst quenched at least a half hour before meals, and at least an hour after.

In addition, reducing stress is key, and we should especially not be stressed when we are eating. Try acupuncture, meditation, breathing exercises, yoga, or a gentle walk to reduce stress.

Apple cider vinegar is a fantastic digestive aid and used to be the go to home remedy for acid reflux. You can take a tablespoon of diluted apple cider vinegar 30 minutes before every large meal for best results, or as needed when you are having symptoms such as acid reflux and nausea.

ttar_ginger_vGinger, which is regularly used in Chinese herbalism, has a wide range of digestive health benefits and is well known for its ability to reduce nausea and temporary stomach upset. Ginger promotes gastric acid secretion, which is why it is used together with the consumption of seafood. Higher quality of stomach acid protects us from possible contamination of our food, and ginger has been used in many cultures to help prevent seafood poisoning. Ginger is also mucoprotective,  (promotes the health of the mucous membrane of the stomach lining), promotes normal bile flow (which is essential in digesting fats), and supports gastrointestinal motility (for those with a sluggish bowel).

When things are really bad, the best way to solve this problem is to add acid back into your body in the form of betaine hydrochloride. By supplementing your stomach acid, you create a positive feedback reaction and your stomach starts producing more acid on its own. Supplementation with a good high quality betaine hydrochloride is the most effective way to correct low acidity, and is one of the main ways we treat this problem at Meeting Point Community Acupuncture.

Much of this used to be common knowledge. Your great-grandma may have told you to take a tablespoon of apple cider vinegar when you had indigestion or to have a warm glass of ginger tea when you felt nauseous, and the main remedy for hives not too long ago was to supplement with hydrochloric acid. These days unfortunately, the most common treatment is to reduce the acidity to such a low amount that when it splashes up it won’t burn. Unfortunately, as we have seen, this can lead to many more health complications and in no way solves the actual problem!

Bottom line, if you are having symptoms such as heartburn and indigestion, think twice before you take that antacid. You’ll be doing yourself a huge favor if you tackle the source of the problem, low acidity in the stomach, rather than masking the symptoms and pushing the problem further down the road.

If you have any of these symptoms or questions, make a nutritional appointment today at Meeting Point Community Acupuncture and discuss your options!