Blood pressure drug that raises glucose levels. - Diabetes Message Board

JB · 03-06-2001, 01:51 PM

I came across some interesting info yesterday while browsing through a book on Diabetes and causes, etc. In there it said that there is one blood pressure med that can raise glucose levels and that one is hydrocholothiazide which is a generic of Dyazide. I called my regular phamacist and asked if their info also lists that as a possible side effect. She said that for people who have been on it a long time, it's a very strong possibility. Since they have my meds records there for the past 20 years, she said that I have been on this drug for a very long time (over 10 yrs. ) and could indeed have an effect.
I will check with my dr. the next time that I visit since I do now have slightly elevated blood sugar readings.
If anyone else has heard of this, please let me know. Thanks.

chrismth · 03-06-2001, 03:23 PM

Hi!

I have a very interesting article on the role that insulin resistance plays in hypertension and it does mention that this has to be kept in mind with the choice of bp meds. I thought it meant that they can increase insulin resistance but maybe they meant that they increase blood sugar and this is a problem if the patient is also insulin resistant (and it added that most hypertensive patients are) I read that calcium channel blockers can also do this. I am concerned about this because i was thinking of switching to one of them to replace the 2 meds I now take. Maybe not.

CHris

arkie6 · 03-06-2001, 03:50 PM

A low carbohydrate diet like that recommended in "Protein Power" by Dr. Eades is probably the best thing you can do if you have insulin resistance, diabetes, high blood pressure, and/or high cholesterol/triglycerides. The book is a good read and only costs about $6.oo at any bookstore.

Alan

Oldguy · 03-06-2001, 06:31 PM

Hi Chris, Diabetes, or high blood glucose leads to glycation and also causes crosslinking of the collagen molecules in the artery and vein walls. Molecules in any elastic plastics lie alongside and interlace with each other and are held in place by their own molecular adhesion. When crosslinking takes place, oxide, hydroxyl, and carboxyl radicals form bonds between them; in essence creating bigger molecules. The result is loss of elasticity. Inelastic arteries cause the first (systolic) pressure numbers to rise because the arteries don't give. The second number is how the veins give under the arterial pressure as arteries return to size and , in effect, give you the elastic condition of your veins. Veins have much thinner walls than arteries and if crosslinked, are more prone to leak or rupture. This is the fear that occurs when you have a high second number (diastolic). It's stroke time when over 100. What Arkie says about low carbs is the best way to stop crosslinking due to glycation and crosslinking. The first number can be high due to a nervous condition where the smooth muscles of the arteries are tight. Meds relax these muscles, or reduce the force of the heart. Veins are what they are and meds cannot soften them. There is a med available in Europe called Aminoguanidine that helps stop glycation, but it's not here in the states. I give it to my wife to save her kidneys, and eyes. Despite what Alteon says, it is 87% effective. (Alteon is a diabetes oriented consortium that does work on diabetes.)(But it's not patentable, why would they want it on the market if they are testing several of their own?) I've lost my source and am now looking for a new one I can afford. I can only say, KEEP THE SUGAR DOWN IN ANY WAY YOU CAN! It's vital. Bad cholesterol and triglycerides are not as damaging as high blood sugar, but they go hand in hand, and so does atherosclerosis. Plaque forms on the inside of the arteries due to glycation and glycosylation as well as from bad lipid numbers. You can have low lipid numbers and still have atherosclerosis due to high blood sugar. Rgardless of the sacrifice, follow the low carb way. God bless and care for you,,,,,Oldguy

chrismth · 03-06-2001, 07:55 PM

Hi Old Guy:

Great explanation. When I went into my doctor's office and told him that I found out my bp was 160/105 he repeated it and at that time it was 170/110. That was 2 years ago. I finally got it down to an excellent reading (on toprol and imdur) even before I started low carbing.

I'm still collecting data on which foods do what on my blood glucose. Can't remember if it was this forum, or another, I apologize if I am repeating myself. A bagel is bad, as is raisin bran. Graham crackers and peanut butter and oatmeal (old fashioned) appear to make excellent snacks. Tonight for dinner I did an experiment and ate a moderate amount of pasta (not what is usually called a serving, but not exactly pigging out either) with a good helping of meat sauce and a dish of ice cream for dessert. At one hour my glucose was 190 and at 2 hours it was 200. I repeated it 12 minutes later and it was 166. I have never gotten anything but normal at 2 hours before. I happened to have some glucose dip sticks around for urine and that was negative. My husband's blood glucose was 132 and that was right after a glass of juice. So I guess pasta isn't so good for me.

I'm working on it!

Chris