Remedies for High Blood Sugar

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By blood sugar we mean the amount of glucose present in the blood.
Both the deficiency (called hypo-glycemia) and the excess (called hyper-glycemia) of glucose in the blood can be very harmful.
The excess is less symptomatic than the defect. However, in the long term, chronic hyperglycemia causes even serious metabolic complications.
Glycemia rises after meals and decreases with fasting; on the other hand, a healthy organism is capable of managing it by keeping it within a physiological range.
Blood glucose can be measured with a laboratory test or with the help of a glucometer. The units of measurement are: milligrams per deciliter (mg / dl) and millimoles per liter (mmol / l).
The normal range is between 70-99mg / dl. High blood sugar is defined as reaching and exceeding:

  • the 100mg / dl fasting,
  • 200mg / dl after a large meal
  • i 140mg / dl after an oral glucose load (specific analysis).

Chronic high blood sugar can cause various problems (atherosclerosis, vascular disease, etc.), especially when it evolves into type 2 diabetes mellitus.
The causes of hyperglycemia can be behavioral, environmental and genetic in nature.


The published material is intended to allow quick access to advice, suggestions and general remedies that doctors and textbooks usually dispense for the treatment of high blood sugar; such indications must in no way replace the opinion of the treating physician or other health specialists in the sector who are treating the patient. (fatigue, intense thirst, polyuria, slow wound healing, etc.) it becomes necessary:

  • Contact your doctor for:
    • Visit and assessment of risk factors.
    • Blood analysis.
    • Examination of the glucose load curve.
    • A specific drug therapy.
  • Contact a dietician for dietary therapy against high blood sugar.
  • If useful or necessary, take supplements or other natural remedies for high blood sugar.
  • Practicing constant motor activity.
  • If you are overweight, lose weight.
  • Reduce other cardiovascular risk factors:
    • Obesity.
    • Hypertension.
    • Hypercholesterolemia.
    • Hypertriglyceridemia.
    • Oxidative stress.
.
  • Get fat or become overweight.
  • Maintain or increase cardiovascular risk factors.
  • .
  • Reduce portions of carbohydrate-rich foods:
    • Cereals and derivatives (pasta, bread, etc.).
    • Potatoes.
    • Hulled legumes.
    • Sweet fruit.
  • In reference to the previous ones, choose those with a low glycemic index:
    • Whole grains and derivatives or dietetic (enriched with soluble fiber such as inulin).
    • Whole legumes.
    • Slightly or moderately sweet fruit.
  • Further lower the glycemic load of meals:
    • By increasing the number of meals (at least 5 and up to 7).
    • By reducing the calories of each meal.
    • By reducing individual portions of foods rich in carbohydrates and distributing them in all meals (except for the one that precedes sleep).
  • Further lower the glycemic index of meals:
    • By increasing the intake of dietary fiber from low-calorie vegetables (radicchio, lettuce, zucchini, fennel, etc.).
    • Always using extra virgin olive oil for dressing: fats tend to slow down digestion and the absorption of sugars just enough to avoid the glycemic surge.
    • Always combine a modest portion of foods rich in proteins (chicken breast, cod fillet, egg, lean ricotta, light cottage cheese, etc.): for the same reason described above.
  • If there is an aptitude for drinking small amounts of alcohol, go for red wine. Too much alcohol is not good for you, however, small portions have been shown to reduce blood sugar.
  • Consume foods rich in good fatty acids, especially omega 3:
    • Eicosapentaenoic and docosahexaenoic acid (EPA and DHA): biologically the most active of the omega 3 family. They are contained in fishery products and algae. They play a protective role against all metabolic pathologies and significantly reduce the imbalances created by high blood sugar. The foods that contain the most are: sardines, mackerel, bonito, sardinia, herring, alletterato, tuna belly, garfish, seaweed, krill etc.
    • Alpha linolenic acid (ALA): it is less active from a biological point of view but performs the same function as the previous ones. It is mainly found in the fat fraction of certain foods of plant origin or in oils of: soy, linseed, kiwi seed, grape seed, etc.
  • Eat foods rich in vitamin antioxidants; play a protective effect against free radicals by fighting oxidative stress (strongly correlated with high blood sugar):
    • Vitamin and provitamins A: they are contained in vegetables and red or orange fruits (apricots, peppers, melon, peaches, carrots, squash, tomatoes, etc.); they are also present in crustaceans and milk.
    • Vitamin C: it is typical of sour fruit and some vegetables (lemons, oranges, tangerines, grapefruits, kiwis, peppers, parsley, chicory, lettuce, etc.).
    • Vitamin E: found in the lipid portion of many seeds and related oils (wheat germ, corn germ, sesame, etc.) as well as in vegetables.
  • Prefer foods rich in non-vitamin antioxidants: these are mainly polyphenols (simple phenols, flavonoids, tannins). They further moderate oxidative stress and optimize metabolic parameters; however, they also act as anti-nutritional agents by reducing the digestibility of carbohydrates. They are mainly contained in: vegetables (onion, garlic, citrus fruits, cherries, etc.), fruit and relative seeds (pomegranate, grapes, berries, etc.), wine, oil seeds, coffee, tea, cocoa, legumes and whole grains, etc.
  • Respect a fairly long period of time between the last meal of the day and the following breakfast. Some studies report that by increasing the fasting time, an improvement in blood sugar can be obtained. Obviously, this precaution must not conflict with the principle of nutritional distribution .
  • , especially packaged, fast-food, confectionery and other “junk foods”.
  • Excessive portions of foods with a prevalence of carbohydrates (pizza, bread, pasta, potatoes, etc.).
  • High glycemic index foods (refined and boiled cereals, bread crust, very sweet fruit juice, sweet snacks, etc.).
  • Meals too abundant.
  • Fully dissociated meals (only carbohydrate based, only fat based, only protein based).
  • ONLY protein or high-fat foods; some are led to believe that carbohydrates must be eliminated to cure high blood sugar. If it is true that this choice would facilitate the decrease in blood sugar, it is equally true that chronic high blood sugar can affect the functionality of certain organs and compromise their functionality. In the diabetic who is decompensated by high blood sugar, the kidneys sometimes cannot bear the excess of proteins and ketone bodies.
  • Beer, sugary drinks and sweet liqueurs.
  • Foods high in bad fats, namely:
    • Saturated lipids: mainly contained in fatty cheeses, cream, fatty cuts of meat, sausages and cured meats, hamburgers, frankfurters, bifractionated oils (palm kernel, palm, etc.).
    • Hydrogenated lipids and especially in trans conformation: mainly contained in hydrogenated oils, margarines, sweet snacks, salty snacks, packaged baked goods etc.
  • Eating foods that are poor or depleted of vitamin and polyphenolic antioxidants:
    • Only cooked vegetables.
    • Only preserved vegetables (canned, dried, salted, pickled, in oil, etc.).
    high are:

    • Diet: includes everything we have already talked about in the paragraphs of what to eat and what to avoid.
    • Motor activity: it is the best system to reduce the amount of sugar in the blood and to improve metabolic efficiency. In fact, physical training (especially aerobic with high intensity peaks) also has a positive effect on hormonal sensitivity, improving blood sugar even at rest. In addition, it promotes weight loss (a factor directly involved in the appearance of high blood sugar).
    • Medicinal plants: there are various plants to which hypoglycemic abilities are attributed; these can be used as herbal tea or in mother tincture:
      • Eucalyptus: has a hypoglycemic effect thanks to its richness in antioxidant polyphenols (including tannins), which hinder digestion and the absorption of carbohydrates.
      • Myrtle: is an inhibitor of the intestinal digestive enzyme alpha-glucosidase.
      • Elderberry: the terpenoids and phytosterols (beta-sitosterol) contained in its inflorescences have an "insulin-stimulating, and therefore hypoglycemic, action.
      • Galega officinalis: the seeds contain galegin (hypoglycemic alkaloid) which enhances insulin action, improves muscle uptake of glucose, reduces the hepatic mechanism of glycogenolysis and pancreatic production of glucagon. Gallega should be used under strict medical supervision; fresh can be toxic.
      • Opuntia: contains mannans, or polysaccharides that retain sugars in the intestinal lumen blocking their absorption.
      • Gymnema: its leaves contain gymnemic acids, glycosidic acids that reduce intestinal absorption of glucose and stimulate the activity of pancreatic beta cells in the production of insulin.
      • American ginseng: not to be confused with Korean ginseng, it reduces the absorption of carbohydrates, promotes the release of insulin and increases tissue glucose uptake.
    (eg metforal and glucophage): they are based on metformin, a molecule that reduces hepatic gluconeogenesis and moderates the intestinal absorption of sugar.
  • Acarbose (eg glicobasey and glucobay): reduces the absorption of carbohydrates but often causes gastrointestinal side effects.
  • Thiazolidinediones (eg actos, glustin): they favor the use of glucose and optimize the metabolism of fats by increasing the insulin action.
  • Glinides (e.g. novonorm, prandin, enyglid etc.): they work like sulfonylureas, i.e. they stimulate insulin production.
  • Pramlintide
  • : increases the time of digestion and absorption of carbohydrates, reduces the secretion of glucagon and stimulates the sense of satiety.
  • Incretin mimetics (eg byeta, victoza, ristaben, xelevia, januvia etc.): they enhance the activity of GLP-1, therefore they reduce the secretion of glucagon and stimulate insulin. They slow down digestion and promote satiety.
  • .
  • Periodic and systematic glycemic control.
  • Carrying out a "motor activity.
  • Balanced diet characterized by a moderate load and glycemic index.
  • Prevention of other metabolic disorders and the various related complications.
  • Riccardo Borgacci

    Graduated in Exercise Science and Dietetics, he practices as a freelance outpatient activity as a dietician and personal trainer
    none:  surgical-interventions endocrinology massage-techniques