INSULIN RESISTANCE

Αλεξιάδου Αγγελική - Διαιτολόγος - Διατροφολόγος blog insulin 290722

Insulin is a hormone produced in the pancreas. When we consume foods containing carbohydrates, they are broken down in the body into glucose, i.e. simple sugars, which then pass into the blood and provide immediate energy to the body. 

The normal function of insulin is to transport glucose from the blood to the liver and muscle cells so that it can be used for energy and to prevent blood glucose (sugar) levels from rising too high. When levels are normal, insulin increases after a meal and decreases when blood sugar levels drop. The natural fluctuation of insulin is what keeps blood sugar in balance.

When insulin resistance develops, the body does not respond properly to the levels of the hormone secretion. Specifically, the liver and muscles "resist" the effects of insulin, resulting in larger amounts of the hormone having to be produced to achieve sugar balance.

Insulin resistance can cause weight gain and hormone imbalances. For example, high insulin levels can exacerbate menopausal symptoms, a phenomenon that can be reversed with appropriate interventions. Insulin resistance has also been linked to the development of various types of cancer, high blood pressure, and high cholesterol.

Insulin resistance is not accompanied by obvious symptoms in its early stages. It is very possible for someone to have developed insulin resistance for years and not realize it unless they have had tests to check their blood sugar levels.

Lifestyle changes can greatly improve insulin balance in the body and the organism.

The necessary changes target the following areas:

  • Adopting a balanced diet plan
  • Reducing stress and anxiety
  • Adequate coverage of necessary hours of sleep
  • Adding physical activity (exercise) to your daily routine
  • Avoiding or reducing smoking
  • Taking nutritional supplements when deemed necessary

Certain nutritional supplements can also help to better treat the phenomenon or even contribute positively to its regulation, always in consultation with the treating physician and nutritionist. 

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