First time I heard about potassium having an effect on blood sugar, it was @Jon mentioning it as helping the absorption of sugar into cells. Then today, as I was reading the RBTI thread started by @tara, there was mention, I believed by @Miguel, that high-Brix intake (I presume high potassium as well) needed to be accompanied by sugar intake.
This made be think about how I felt having low blood sugar when I drink fresh vegetable juices, and I wonder why I don't get the same feeling when I drink fresh fruit juices. And I thought maybe it's because fruit juices are rich in sugar, and veggie juices not. But when I drank satsuma orange juice, I would feel low blood sugar effect. Satsuma is sour orange, and isn't really that sweet, so maybe its potassium/sugar ratio is high enough to cause a blood sugar lowering effect on me.
I already put two teaspoons of sugar with my fresh satsuma orange juice, but still I feel the low blood sugar effect. It also raises my blood pressure (due to low blood sugar). I'll try doubling the amount of sugar tomorrow, to see if the effect would be gone.
Yet I've been supplementing by taking magnesium ascorbate with potassium ascorbate and potassium bicarbonate, in a water solution. I take it an hour after mealtime. At each intake, it's 280 mg elemental magnesium/500 mg elemental potassium. I don't feel low blood sugar though, so maybe the magnesium is keeping the potassium from affecting my blood sugar.
What are you thoughts about my suspicions?
This made be think about how I felt having low blood sugar when I drink fresh vegetable juices, and I wonder why I don't get the same feeling when I drink fresh fruit juices. And I thought maybe it's because fruit juices are rich in sugar, and veggie juices not. But when I drank satsuma orange juice, I would feel low blood sugar effect. Satsuma is sour orange, and isn't really that sweet, so maybe its potassium/sugar ratio is high enough to cause a blood sugar lowering effect on me.
I already put two teaspoons of sugar with my fresh satsuma orange juice, but still I feel the low blood sugar effect. It also raises my blood pressure (due to low blood sugar). I'll try doubling the amount of sugar tomorrow, to see if the effect would be gone.
Yet I've been supplementing by taking magnesium ascorbate with potassium ascorbate and potassium bicarbonate, in a water solution. I take it an hour after mealtime. At each intake, it's 280 mg elemental magnesium/500 mg elemental potassium. I don't feel low blood sugar though, so maybe the magnesium is keeping the potassium from affecting my blood sugar.
What are you thoughts about my suspicions?