I admittedly do not have a thorough knowledge base concerning glucose and insulin regulation at a biological level.
I know that the pancreas secretes insulin to allow various substances to enter our cells, but when it comes to being 'sensitive' or 'resistant', that's where I kind of fall off.
So I have a couple questions, if anyone can aware me:
1. I often hear people say your 'sensitivity' is higher at certain times/periods: early morning, after a workout, after a long period without food in general, etc.
Question: is this a 'sensitivity' in terms of your pancreas being able to secrete enough insulin to manage the glucose load of a meal, OR is it related to your tissue's ability to actually allow insulin to bind to the receptors and thus absorb the glucose itself?
2. Is there more than one TYPE of insulin resistance in terms of a lack of pancreatic sufficiency vs. an inability of your tissues to actually accept the insulin into their receptors? I know that Type 1 is the former, but does that same pancreatic insufficiency ALSO apply to Type 2?
3. Why does resistance training IMPROVE sensitivity? I admit I actually don't fully understand why... unless it's PURELY the result of having more lean tissue to accept glucose and also the simple fact that you're burning it while you train.
4. And finally, when people talk about feeling foggy/tired after high-carb meals as a result of insulin resistance, why is that? I always figured higher glucose in your blood would mean more available energy... but this seems contrary to that.
Thanks ya'll
I know that the pancreas secretes insulin to allow various substances to enter our cells, but when it comes to being 'sensitive' or 'resistant', that's where I kind of fall off.
So I have a couple questions, if anyone can aware me:
1. I often hear people say your 'sensitivity' is higher at certain times/periods: early morning, after a workout, after a long period without food in general, etc.
Question: is this a 'sensitivity' in terms of your pancreas being able to secrete enough insulin to manage the glucose load of a meal, OR is it related to your tissue's ability to actually allow insulin to bind to the receptors and thus absorb the glucose itself?
2. Is there more than one TYPE of insulin resistance in terms of a lack of pancreatic sufficiency vs. an inability of your tissues to actually accept the insulin into their receptors? I know that Type 1 is the former, but does that same pancreatic insufficiency ALSO apply to Type 2?
3. Why does resistance training IMPROVE sensitivity? I admit I actually don't fully understand why... unless it's PURELY the result of having more lean tissue to accept glucose and also the simple fact that you're burning it while you train.
4. And finally, when people talk about feeling foggy/tired after high-carb meals as a result of insulin resistance, why is that? I always figured higher glucose in your blood would mean more available energy... but this seems contrary to that.
Thanks ya'll
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