Before this condition is diagnosed, the organism starts showing certain signals that the blood sugar levels are too high. It is extremely important to recognize these signs and thus prevent irreversible damage that diabetes can cause.
Medical experts explain that, among other things, one of the culprits of high sugar levels in the blood is intake of glucose through the diet. It is well-known fact that glucose is evenly distributed to each cell in the organism and sometimes the glucose levels increase and become extremely high, and they can be detrimental to the kidneys, blood vessels, nerves and eyes.
14 SIGNS OF HIGH BLOOD SUGAR
The most common and most prominent signs that indicate that the sugar levels in your organism are elevated are:
Dry mouth
Recurrent infections
Blurred vision
Dry and itchy skin
Increased thirst
Frequent urination and urination during the night
Slow healing of cuts and wounds
Constant hunger
Difficulty concentrating
Stomach problems
Constant fatigue or extreme tiredness
Impotence
Nerve problems
Excess abdominal fat/ weight gain
THE GLYCEMIC INDEX
The Glycemic Index also known as GI is number that shows the number of carbohydrates contained in food products.
Namely, the GI shows which products you should should avoid and which products you should consume if you are dealing with increased sugar levels.
The GI measures food products from 0-100, lower number indicates lower glucose content.
FOODS YOU SHOULD AVOID
On the market, there are numerous products that have a high GI and you definitely should avoid such products if you have elevated sugar levels.
Foods that have high glycemic index are processed sweets, fizzy drinks, white bread, rice cake and baked potato.
FOODS YOU SHOULD CONSUME
In order to maintain your sugar levels at a healthy rate or if you want to love the sugar levels in your blood, it is highly advisable to consume the following foods that have low GI:
Walnuts
Eggs
Oatmeal (rolled or steel-cut), oat bran, muesli
Broccoli
Sweet potato, corn, yam, lima/butter beans, peas, legumes, and lentils
Pasta, converted rice, barley, bulgar
Most fruits, non-starchy vegetables and carrots
