When people get sick, their bodies are stressed and blood sugar levels rise. If you have diabetes, your body will not release the insulin necessary to regulate the elevated glucose. So, although you are feeling lousy with sniffles or a fever, it is necessary to be extra vigilant about blood Glyco Careblood sugar wellness management. When in doubt about how to manage your medication or symptoms, consult with your physician or health care team. If you do not have guidelines from your doctor about managing glucose high and lows, ketones or sick days, it is important to have your doctor provide them for you. 1. Continue to take your insulin as prescribed. 2. Check your blood sugar every two to four hours. 3. If your blood sugar is above 250, test for ketones. You may want to test every time you urinate until your blood sugar comes down. 4. If your blood glucose is elevated and ketones are present, your insulin dose will need increasing.

Follow the guidelines your healthcare team has given you or contact them for advice. 5. If elevated ketones persist after taking extra insulin, call your doctor. 6. If you cannot eat your usual diet, substitute with easier to digest foods and liquids with about the same carbohydrate value. 7. If experiencing nausea, try taking about 15 grams of carbohydrates every hour by eating items such as popsicles or Jell-O (not sugar free), soda or juice (not diet), toast, applesauce, frozen yogurt or a fruit juice bar. 8. Drink plenty of non-sweetened fluids to stay hydrated; water is best. 9. If you begin vomiting frequently, you can quickly become dehydrated. Call your doctor for medical advice if this occurs. 1. Check your blood sugar every four to six hours. 2. Take your insulin or other medication as prescribed. If your blood sugar remains high for more than a couple days, adjust your medication per your treatment guidelines or consult your health Glyco Care ingredients team about increasing the dose.

3. Eat your usual diet if possible or substitute it with easier to digest foods and liquids with similar carbohydrate value. 4. If you’re experiencing nausea, try taking carbohydrates by eating items such as popsicles or Jell-O (not sugar free), soda or juice (not diet), toast, applesauce, frozen yogurt or a fruit juice bar. 5. Drink plenty of non-sweetened fluids to stay hydrated; water is best. 6. If you begin vomiting frequently, you can quickly become dehydrated. Call your doctor for medical advice if this occurs. Blood sugar is above 240 for more than 24 hours. Vomiting or diarrhea persists for more than four hours. Ketones are moderate to large for two or more tests. Fever is 100 degrees Fahrenheit or above. You have severe pain or chest pain. You have difficulty moving your legs or arms. You have difficulty with speech, vision or balance. You are confused or have memory problems.

Finest grades – Powdered sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of glucose (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.

O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is “missing” an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses ( 6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose.