OTHER SYMPTOMS OF FOOD INTOLERANCE: HYPOGLYCAEMIA
What petrol is to a car, glucose is to the body – an energy-rich fuel that keeps every part of the body alive and powers our muscles. Glucose is carried around the body in the blood, and cells that need glucose can absorb it from the blood. It is very important that the level of glucose in the blood is always kept at about the same level. The brain is the organ most sensitive to a change in glucose level – too little produces tiredness, confusion, irritability, aggression and other symptoms, while too much may result in loss of consciousness.
The body keeps glucose at the right level with the help of several hormones, the main ones being glucagon and insulin. Glucagon releases glucose from the liver, where it is stored, when the blood sugar is low. Insulin comes into play when the blood sugar is too high – it takes glucose out of circulation and puts it into store. The level of glucagon is kept fairly steady, whereas the level of insulin changes rapidly in reponse to changes in blood glucose. After a meal, especially one containing a lot of sugar or starch, large quantities of glucose pass into the blood. Insulin is therefore produced to keep the blood glucose down. In diabetics, too little insulin is produced. They must compensate with injected insulin, and avoid foods that release a lot of glucose at once -mainly sugar and other sweet foods.
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