Comments on: Guar Gum – a Natural Hypoglycemia Treatment?

By: Chemtotal

Chemtotal — Sun, 23 May 2010 21:35:07 +0000

Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids and much greater than that of locust bean gum. High concentrations (~ 1%) are very thixotropic but lower concentrations (~ 0.3%) are far less so. Guar gum is more soluble than locust bean gum and a better emulsifier as it has more galactose branch points.

By: Steph Kenrose

Steph Kenrose — Tue, 01 Dec 2009 09:49:17 +0000

I wouldn’t personally take Betaine HCL. I haven’t been able to find anything linking it to stopping reactive hypoglycemia (if anyone else can find something let me know!).

Vinegar helps RH by delaying gastric emptying. It seems to me that Betaine HCL would have the opposite effect. You want to slow down carb absorption, not speed it up.

By: Chic Thompson

Chic Thompson — Sun, 29 Nov 2009 16:22:06 +0000

Have you experimented with taking Betaine HCL before meals?

Would this have the same effect as red wine vinegar? Could it make reactive hypoglycemia worse because it helps to digest the carbs?