The Glucose Intolerant and
Elevated Blood Sugar

The glucose intolerant will experience elevated blood sugar for a longer time than normal after consuming too many carbohydrates or sugar. 

Basically, the glucose intolerant are not able to properly metabolize the glucose that's now in their bloodstream.

Either too much insulin or too little insulin will be released by the pancreas.

Glucose intolerance is also referred to as being Pre Diabetic or having an impaired glucose intolerance.  Usually, to avoid coming down with full blown Diabetes people will make dietary changes and follow some sort of low glycemic or low carb diet.

What is Glucose?

Glucose is synonymous with blood sugar.  And it's the simplest carbohydrate because it only has one sugar.

It's also one of the preferred fuels (other than fat) that your muscles and especially your brain uses for energy. 

Whenever you eat foods that contain carbohydrates or sugar, glucose will be released into your bloodstream.

This simple sugar can also be found in fruit, sweeteners, grains, bread, milk, starchy vegetables, and in legumes. 

While a healthy amount of glucose can be a good thing, consuming too many carbs or sugar can make you glucose intolerant or insulin resistant.

Are you Insulin Resistant?

Insulin resistance is a metabolic syndrome that is a precursor to becoming glucose intolerant or pre diabetic.

Normally, after consuming foods rich in sugar or carbohydrate your blood sugar will rise.  This happens because the food you ate will be converted into glucose or blood sugar.

This will cause your pancreas to pump out insulin.  Your blood will then carry insulin and glucose to the cells in your body.

Insulin is the hormone that controls your blood sugar level.  And it is responsible for bringing your blood sugar level back to normal. 

It does this by sending a signal to your liver, muscles, and fat cells to absorb the glucose from your blood.

Overtime, your cells can become intolerant to excessive amounts of glucose and the receptors in the membranes of your cells will start to prevent glucose from entering your cells.

What happens next?

As this sugar will remain circulating in your bloodstream because insulin was unable to act as the key to open the door for glucose.

To compensate your pancreas will pump out even more insulin to try and force glucose into your cells. 

This will lead to inflammation and weight gain.  And eventually, your pancreas will wear out.

When your body can no longer make enough insulin to create a stable blood sugar level, you will be referred to as being glucose intolerant.

Symptoms of Glucose Intolerance

  • Always Thirsty & Frequent Urination
  • Rapid Weight Gain or You Can't Lose Weight
  • Bloating or Irritable Bowel Syndrome
  • Excessive Hunger & Sweet Cravings
  • High Blood Fats & High Blood Pressure
  • Low Testosterone in Males
  • Muscle Cramps
  • Drowsiness & Always Feeling Tired after Meals
  • Blurred Vision
  • Acne & Skin Rashes
  • Depression & Irritability
  • Dark Patches on Skin
  • Estrogen & Testosterone Dominance in Females
  • Genital Itching
  • Slow Healing of Wounds
  • Tingling or Numbness in Hands or Feet

The "Rise" of High Glycemic Foods

I feel like sometime in the late 60's our mothers were sold the idea of buying convenience foods that came in fun and attractive packages that promised to make our lives more fun.

That warm bowl of oatmeal porridge was replaced by pop tarts that you could conveniently pop into a toaster to warm up their sugary glaze.

And cereals that came in boxes loaded with sugar and sometimes with prizes seemed to go perfectly with our pasteurized milk.

Along with these high glycemic foods also came the rise in omega 6 fatty acids and trans fats.  All of these factors are responsible for creating inflammation in the body.

This change in our dietary choices is most likely responsible for the rise in metabolic disorders like becoming insulin resistant, glucose intolerant, or pre diabetic.

Most overly processed foods like white sugar, corn syrup, and low fiber or very refined starchy foods are the ones that will cause a sharp rise in your blood sugar level.

Unfortunately, these types of "foods" lack any real nutrition.

And elevating your blood sugar without enough nutrition, could overtime lead to becoming insulin resistant or glucose intolerant.

You will need to be "responsible" when consuming foods that contain these ingredients. 

I reluctantly have to say, that consuming too much saturated fats along with overly processed high glycemic foods probably also contributed to metabolic syndromes like insulin resistance.

Also, sorry low carb people, but consuming high amounts of "adulterated" or low quality saturated fats will probably increase your risk.

As delicious as a plate of pasta looks, these meal will most likely create elevated blood sugar.

Foods made from highly processed and refined grains will be absorbed too quickly into your bloodstream.

Switch to Low Glycemic Choices!

A better option would be to eat a whole grain pasta like Farro which is an ancient wheat or semolina.

My favorite low glycemic pasta is semolina which you can easily learn how to make at home.

Both of these grains will have a low glycemic index score and will not spike your blood sugar level.

Look for a pasta that has been sprouted or fermented which makes it even more low glycemic.

Be sure there is an adequate amount of fat like olive oil on your pasta to help slow things down further and create a feeling of satiety.

Another option is providing an adequate amount of protein with your pasta meals which also slows the absorption of carbs.

If you can't eat wheat, you could make noodles from a squash like zucchini.  Use a spiralizer to make zucchini noodles.  You'll find this tool just about anywhere these days or order one online.

This is also a great way to help control the amount of carbs in your pasta meals.

Consuming the foods classified as low glycemic could be your new protocol that helps you to control your blood sugar level.

Shockingly, studies indicate that the consumption of raw honey (not pasteurized) in moderation may actually improve blood sugar.

Raw honey is a low glycemic sweetener and may actually be safe for people with a glucose intolerance.  It appears that the right type of honey can also increase insulin production in the body.

Go to What is Fructose?

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