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My fasting sugar in blood is 98, Is It the sign of diabetic person? How can I reduce my sugar below 90 without medicine?
My mother is 77 year old and done health check up. Following values are out of range. Please suggest medicine & give your advise Vitamin D-Total 13.1 (Range 30-100 ng/mL), HbA1c - 6.3 (Range < 5.7 % of total Hgb), GFR 64 (Range >73 mL/min/1.73m2), Glucose Fasting (Plasma): 102 (Range 70-99 mg/dL), cholesterol Total 298 (Range <200), HDL 56 (Range >50), Direct LDL 220 (Range <100), Triglycerides 235 (<150) mg/dL, cholesterol/HDL Ratio - 5.3 (Range < 5)
I am suffering from diabetes since last 15 years & taking insulin since last 5 years. presently after taking medicine & insulin Blood sugar FF 110 & PP 229. Now she feels weakness in legs & she can not stand on her leg for long periods. Please suggest your advice.
My mother is above 50. She has a diabetes problem. She is currently taking medicine for this. His sugar level is sometimes normal & some times high. But yesterday it went up to 220. Along with that she has high BP. She went for toilet more than 20 times on night. It was very critical And we had to visit the doctor at 4 in the morning. Since me parents stay in non metro city and no doctor was available and no clinic or hospital was open. Today we went to doctor and after taking medicine her sugar level is 120. My concern is that, Can you advise how can regularly monitor her sugar level at home. Apart from slipping sugar intake what else fruits or vegetables led to reduction in sugar level. Kindly advise special fruit, juice or vegetables. What other precautions you would like to advise for her.
I have suffered from blood sugar and hypothyroid. I want to know that blood sugar symptoms produce due to hypothyroidism.
I have white color patches on my body, near the elbow area and some on my thighs and back. Is it because of my blood sugar as I am a diabetic?
The glycemic index is a measure of food containing carbohydrates and how it can raise the level of glucose in blood. This is essentially a process where every food is ranked based on a reference food such as white bread. A food with a high GI value increases the level of glucose in the blood compared to a food with a GI that is medium or low. Some of the common examples of food with a low GI include legumes and dried beans. Fats and meats are not included in the index due to the non-availability of carbohydrate in them.
Some common foods with a GI of 55 or less include bread made up of pumpernickel and whole wheat, muesli, oatmeal, bulgur, barley, pasta, yam, lentils, sweet potato, converted rice, corn, non-starchy fruits, and vegetables. A food set with medium GI in the range of 56 to 69 includes quick oats, basmati rice, pita bread and couscous. Some example of foods with high GI value in the range of 70 includes pineapple, russet potato, white bread, macaroni, puffed rice, corn flakes, rice cakes and melons.
What influences GI?
Since GI has nothing to do with fibre and fat, some general findings of the GI count are as follows:
When a food is processed or cooked, the GI tends to increase
More the storage time of the food, the higher is the GI. It is applicable for ready to cook food and frozen food as well.
The higher is the GI count, more the ripeness of a fruit or vegetable.
Converted food items tend to have a lower GI as compared to the original version of the food
What are the other considerations?
While the GI value gives first-hand knowledge about the type of carbohydrate a person is consuming, it is hard of any help when it comes to the amount of carbohydrate intake. Portion size, therefore, still plays an important role for patients suffering from diabetes. The GI count of a food item greatly varies when combined with a food which has higher GI or lower GI for that matter. Nutritious food that is extremely beneficial for the body, tends to have a higher GI count. For instance, the GI count of oatmeal is greater than that of a chocolate.
Which one is more effective?
While there is no hard and fast rule for maintaining the carbohydrate count, an approach that is equally balanced between a GI count and carbohydrate count works best for a patient. Both the type of carbohydrate as well as the count of carbohydrate plays a crucial role in keeping the blood sugar level under control. If you wish to discuss about any specific problem, you can consult an Endocrinologist.