Looks like resveratol is known to help in insulin resistance
anyway ... whatever the method is ...
http://ajpendo.
resveratrol administration significantly decreased insulin secretion
and delayed the onset of insulin resistance. Further studies showed
that glucose uptake by hepatocytes, adipocytes, and skeletal muscle
and hepatic glycogen synthesis were all stimulated by resveratrol
treatment. Because the stimulation of glucose uptake was not
attenuated in the presence of an optimal amount of insulin in
insulin-responsive cells, the antihyperglycemic effect of resveratrol
appeared to act through a mechanism(s) different from that of insulin.
============
I'm not sure what glucose levels "should be" either, BTW. The thing to do
would be to test some really healthy people living on the ideal
human diet (whatever that is). What Dr. Bert said about BMI is
really on the mark ... my daughter weighs a good 40 lbs more
than what most kids her age and height do, and she is not
fat, she's pure muscle.
My own BG readings used to be really high when I "got hungry" ...
and I don't think that was due to insulin resistance. They went
back down after I ate.
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