Insulin Resistance

Insulin Resistance is a condition in which the cells doesn't respond to insulin properly. As a result, the body secretes more insulin into the bloodstream in an effort to reduce blood glucose levels. This silent condition increases the chances of developing diabetes and other health problems.

About Insulin and Glucagon
Insulin is a protein hormone that contains 51 amino acids. It is secreted by groups of cells within the pancreas called islet cells ( Pancreas is a glandular organ located in the abdomen that have many functions in addition to insulin production ). Insulin helps to regulate blood glucose level and promotes glycogen storage. Insulin will transport glucose out of the blood and into the cells in the body, where the glucose can be used as energy and nourishment.

Glucose is a simple sugar that provides energy to all of the cells in our body. The cells take in glucose from the blood and break it down for energy. The glucose in the blood comes from the food that we eat. After eating, our body is ready to receive the glucose, as well as fatty acids and amino acids absorbed from the food. The presence of these substances in the intestine stimulates the pancreatic beta cells to release insulin into the blood and inhibit the pancreatic alpha cells from secreting glucagon. The levels of insulin in the blood begin to rise and act on cells-particularly liver, fat and muscle, to absorb the incoming molecules of glucose, fatty acids and amino acids. This action of insulin prevents the blood-glucose concentration, as well as the concentrations of fatty acids and amino acids from substantially increasing in the bloodstream.

So, when there is an oversupply of glucose, our body will store the excess in the liver and muscles by making glycogen, long chains of glucose. When glucose is in short supply, our body mobilizes glucose from stored glycogen and/or stimulates us to eat food. The key is to maintain a constant blood-glucose level.

In the fasting time, or between meals or sleeping, our body is essentially starving. In order to keep going, our cells need supplies of glucose from the blood. During these times, slight drops in blood-sugar levels stimulate glucagon secretion from the pancreatic alpha cells and inhibit insulin secretion from the beta cells. Blood-glucagon levels rise. Glucagon acts on liver, muscle and kidney tissue to mobilize glucose from glycogen or to make glucose that gets released into the blood. This action prevents the blood-glucose concentration from falling drastically.

Glucagon is another protein hormone that is made and secreted by the alpha cells of the pancreatic islets. In times of fasting, your pancreas releases glucagon so that your body can produce glucose. Glucagon acts on the same cells as insulin, but has the opposite effects:

Stimulates the liver and muscles to break down stored glycogen (glycogenolysis) and release the glucose.
Stimulates gluconeogenesis in the liver and kidneys.

In contrast to insulin, glucagon mobilizes glucose from stores inside your body and increases the concentrations of glucose in the bloodstream -- otherwise, blood glucose would fall to an alarming low levels.

The human body wants blood glucose (blood sugar) maintained in a very narrow range. Insulin and glucagon are the hormones which make this happen. It is the production of insulin and glucagon by the pancreas which ultimately determines if a patient has diabetes, hypoglycemia, or some other sugar problem.

The interplay between insulin and glucagon secretions throughout the day help to keep your blood-glucose concentration constant, maintained between 70 mg/dl and 110 mg/dl (mg/dl means milligrams of glucose in 100 milliliters of blood). A range of 110mg/dl can be normal, if it is within 2 to 3 hours after eating. Above 180 is termed "hyperglycemia". If blood sugar measurements above 200 after drinking a sugar-water drink (glucose tolerance test), then you are diagnosed with diabetes.

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