Hello and welcome to Dishing Up Nutrition's Ask a Nutritionist podcast brought to by nutritional

weight and wellness. My name is Leah Kleintraud. I'm a registered and licensed dietitian.

We're thrilled to be celebrating 20

years on air discussing the connection between what you eat and how you feel while sharing

practical real life solutions for healthier living through balanced nutrition. Thank you all so

much for your support and listenership over the years. And if you're enjoying the show,

please let us know by leaving a rating or review on your favorite podcast platform.

Providing feedback helps others find these important real food messages. So on today's show,

I will be answering a question that we receive from one of our Dishing Up Nutrition listeners.

This listener says,

How do you avoid reactive hypoglycemia? So I want to thank this listener for their question.

It's a really good one. I've worked with several clients over the years who know they struggle

with reactive hypoglycemia. And the good news is that we can usually get them smoothed out and feeling better pretty quickly.

So I first want to dive into what reactive hypoglycemia is.

Just give a brief overview, what those symptoms are,

and then we'll talk about how to prevent it from happening in the first place.

So reactive hypoglycemia is low blood sugar that happens after eating in someone who is not

diabetic. Reactive hypoglycemia usually happens within two to four hours or so after eating a meal. I think of it oftentimes as this

low blood sugar is reacting to a higher blood sugar in that previous meal. So we get a big spike in

glucose first from a big load of carbohydrates in that meal, and these are usually the more

processed and refined carbohydrates. And so when we get this big spike in blood sugar and big spike

in glucose, our pancreas has to send out a lot of insulin to do the cleanup work because

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