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As the symptoms of diabetic shock tend to be mild at the early stage, diabetics often tend to overlook the importance of seeking prompt treatment. Diabetic shock may develop by changing the regular diabetes medication schedule, sudden dietary changes, skipping meals, drinking alcohol on empty stomach and suddenly increasing the intensity of physical activities. While choosing a sugary food for treating diabetic shock select foods that contain simple sugar or refined carbohydrate as its main ingredient. When diabetic shock prevents you from taking glucose orally, glucose may be administered intravenously.
In case of moderate to severe diabetic shock that cannot be rapidly treated with oral sugar intake, glucagon is administered intramuscularly to induce the liver to release glucose in the blood. Cerebral edema, a serious symptom of severe diabetic shock, is treated with intravenous mannitol. The main symptom of metatarsalgia is pain in the ball of your foot — the part of the sole just behind your toes. Today is day 4 of your 7-day diabetic diet plan which incorporates 1400 calories and if you are going strong then a round of applause for you. Glycemic index, also called glycaemic index (GI), is a ranking system for carbohydrates based on their effect on blood glucose levels in the first two hours after eating. Glycemic index has been described in these words: "The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. A high GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after endurance exercise or for a person with diabetes experiencing hypoglycemia. Glycemic index may is used to determine the suitability of diet in person with conditions of obesity, diabetes and heart disease. The GI does not take into consideration other factors besides glycemic response, such as insulin response. The GI of a food varies depending on the kind of food, its ripeness, the length of time it was stored, how it was cooked, its variety, etc., and how it was processed or manufactured. The GI of a food varies from person to person and even in a single individual from day to day, depending on blood glucose levels, insulin resistance, and other factors. This criticism can be addressed by taking the Glycemic load (that is, ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size) into account. The comparison of foods that behave differently by a common consideration of the area under their blood glucose curves has no scientific basis and is fundamentally incorrect. The Class designation is used to indicate whether a therapy is recommended or not and the certainty surrounding that recommendation.

Use the Level of Evidence designation to indicate the strength of the data associated with that recommendation. While the goal of diabetes treatment is to reduce the concentration of glucose in the bloodstream, in some cases people on diabetes medications and insulin may experience excessive low blood sugar level. If your blood sugar level is still low, consume more sugar and check your blood sugar level again after 15 minutes.
Fruit juices, honey, corn syrup, candies, raisins and table sugars are ideal foods for treating hypoglycemia. Simple sugar is rapidly digested, which helps to maintain the normal blood glucose level rapidly. This plan is ideal for women wishing to maintain weight and men trying to shed some pounds.  You can change some of the foods as per your choice but they should be of the same nature as mentioned in this plan.
It compares carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of post-meal (medically called: postprandial) glycemia. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels.
Recent studies from Harvard School of Public Health [1] "indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. This combined approach is, however, somewhat more complicated, and therefore harder to use in giving dietary advice. Liquid foods or easilly dissolved foods where all carbohydrate is immediately available for conversion to glucose cannot be compared to solids where only the surface of the food is immediately available and a further portion released later . However, sugary snacks that contain large amounts of fats or proteins in addition to sugar such as cookies, pastries or chocolates may not produce the desired result. In most cases, consuming 15 to 20 grams of sugar is considered sufficient for restoring the normal blood sugar level. You may feel it in the area around the second, third and fourth toes or only near your big toe. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health.
The curve for solids will be extended in time due to the delayed release of carbohydates and thus always give a larger area than liquids.
You can even drink a glass of sugary beverage prepared by dissolving about five sugar cubes in water. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2).

A recent study considering this issue based on the consolidated test results of over 600 foods concluded that the GI significantly underestimated the glycemic effect of liquids and readilly dissolved substanced and that real GI of sugar and its close cousin fruit juice should be around 100 and 80 respectively. Eating a few hard candies can also provide fast relief from diabetic shock. Half a cup of regular soda can also provide the same benefit as a sugary drink. In case of severe diabetic shock that requires hospitalization, glucagon is administered intravenously to bring prompt improvement in the blood sugar level.
The first metatarsal is shorter and thicker than the other four bones, which are usually similar in size. During the push-off phase when you walk, jump or run, your body weight is transferred to your toes and metatarsals.
The first and second metatarsal bones take the brunt of this force, which can be as much as 3 times your body weight. This can put excess pressure on the metatarsals, leading to inflammation and pain, especially in the metatarsal heads — the rounded ends of the bones that connect with your toe bones.
So can having a second toe that's longer than the big toe, which causes more weight than normal to be shifted to the second metatarsal head.
This contraction depresses the metatarsal heads. A bunion can weaken your big toe, putting extra stress on the ball of your foot.
Sometimes surgery to correct a bunion can also lead to metatarsalgia. Shoes with a narrow toe box or athletic shoes that lack support and padding also can contribute to metatarsal problems. Morton's neuroma frequently results from wearing high heeled or too-tight shoes that put pressure on your toes. It can also develop after high-impact activities such as jogging and aerobics.
As you grow older, the fat pads on the balls of your feet become thinner.

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