Having persistently high blood sugar (hyperglycaemia) can be the result of several different factors, working alone or together. These include:
- Insulin insufficiency or not enough insulin to control blood sugar.
- Insulin resistance – sufficient insulin is present but cells do not respond and remove glucose rom the blood
- Eating too much sugar (simple carbohydrates) so body cannot process high glucose load fast enough.
- Stress – emotional situations have been shown to play a role in hyperglycaemia.
- Sedentary lifestyle with little physical activity.
- Infection,illness and surgery have all been shown to cause blood surgery rise abruptly, but these are usually short term.
- Medications: Certain drugs such as beta-blocker, epinephrine, protease inhibitors, anti-inflammatory or anabolic steroids have all been associated with elevated blood glucose.
- From the dietary perspective, avoiding foods with a high glycaemic response/index (GR/I) is a prudent and necessary first step. Foods that contain high levels of sugars or refine/processed carbohydrates should be avoided. Additionally, foods made from processed carbohydrates such as white flour white rice and thermally modified foods such as potato chips all have high GR/I and can cause or contribute to persistently high blood glucose when consumed regularly.
|How carbohydrates enter the body and their impact on blood glucose levels is the central scientific principle around which GNLD’s GR2 Control Weight Loss Programme was developed. GR which is short for glycaemic response, means how quickly a carbohydrate enters the body as glucose following ingestion. In clinical trials published in the Journal of the American College of Nutrition, it was shown that compared to certain other common foods, GR2 Control Meal replacement Protein Shakes did not cause a glucose spike or prolonged elevation of blood glucose following ingestion. This supports its use as a means of limiting and controlling carbohydrate intake and conversion to glucose. This supports long term energy levels and reduces the risk of oscillating between the hyperglycaemia (high blood glucose) and hypoglycaemia (low blood glucose) that is associated with carbohydrate/high glycaemic response foods.|