From aa8687de18434402f1eb1c7813568916355c31ab Mon Sep 17 00:00:00 2001 From: Rosalind Chabrillan Date: Sun, 23 Aug 2026 00:48:14 +0000 Subject: [PATCH] Add How to Lower High Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar --- ...Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar.-.md | 7 +++++++ 1 file changed, 7 insertions(+) create mode 100644 How to Lower High Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar.-.md diff --git a/How to Lower High Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar.-.md b/How to Lower High Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar.-.md new file mode 100644 index 0000000..833ac11 --- /dev/null +++ b/How to Lower High Blood Sugar Quickly - 7 Ways to Reduce Blood Sugar.-.md @@ -0,0 +1,7 @@ +
I really thought this article was about emergency measures to lower BG, si was disappointed. The article contains good advice, however nothing to quickly (30 minutes to an hour) lower BG. I know at least 4 ways to quickly liwe BG in an emergency! First: drink an ounce of straight low sugar type of alcohol, such as straight vodka or gin or 2-3 ounces of very dry (almost sour) white wine. The idea is to have the alcohol with as little carb as possible. The liver, which makes glucose, will think it has been poisoned by the alcohol and will stop working on anything except removing the alcohol and the blod sugar will drop. Second: As soon as the alcohol has been drunk, drink 2 eight ounce glasses of water. Climb into a very hot tub of water, such as a hot tub or spa tub. A bath tub will work for ths though. Then 10 minutes after the 2 glasses of water, drink another glass of water.
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As soon as possible, urinate. In the tub is ok and you can sanitize it later. This will remove some of the sugar from your bloo. NEVER do this without an attendant to keep watch. You could go hypo and pass out from the blood sugar going too low. Many people passed out while drinking in hot tubs and drowned, back in the 1970s when hot tubs were first popular, which is why they now say never drink in a hot tub. Test your blood sugar often! So that you know what various foods cause problems for you. My high after [eating occurs](https://abcnews.go.com/search?searchtext=eating%20occurs) 45 minutes after, not the standard 2 hours after eating. Find out where your high point is by testing before you eat then every 15 minutes after, for a period of 3 hours. You only have to do that once, [GlycoCares.netmetabolic health support](https://gitimn.com/margiew9639590/8704glycocares-wellness-guidewhite-mulberry-leaf/wiki/Blood-Sugar-%26-A1C) as it is to determine where your high point is located. Then use that high point as a reference point for testing after eating in future. Weight lifting helps long term, for type 2, if you have insulin resistence, because it tears down old muscle, which is insulin resistant and builds new muscle which is not insulin resstant. Ditto for losing fat. The fat cells can also carry insulin resistance, so reduce them and you reduce insulin resistance. I eat a very low carb diet, so unless someone serves me a regular coke in place of a diet one, (as an example) I simply do not go high. But this was not always the case. I used to eat a different diet and got no exercise and that different diet (higher carb/low fat) kept me constantly fighting high blood sugars. 5.0, which is not even pre-diabetic. I am still diabetic and always will be, but I control it with diet, exercise and metformin.
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Finest grades - Powdered sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or [Glyco Care glucose support](http://uniprint.co.kr/bbs/board.php?bo_table=free&wr_id=354148) by coating white refined sugar with a cane molasses syrup. Their color [cinnamon glucose support](https://falone.eu/index.php?title=Continuous_Glucose_Monitoring_Is_Becoming_Popular_Among_Non-diabetics) and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of [Glyco Care glucose support](https://tapeontology.org/wiki/User:MarieKou588) (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.
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O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is "missing" an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses ( 6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose.
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