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Type 2 Diabetes

The two major forms of diabetes are type 1 and type 2. Both diabetes type 1 and 2 share one central feature: elevated blood sugar levels due to absolute or relative insufficiencies of insulin, a hormone produced by the pancreas. Insulin is a key regulator of the body's metabolism. Here is the process that usually works: during and immediately after a meal, the process of digestion breaks carbohydrates down into sugar molecules, and proteins into amino acids. Right after the meal, glucose and amino acids are absorbed directly into the bloodstream, and blood glucose levels rise sharply. The rise in blood glucose levels signals important cells in the pancreas, called beta cells, to secrete insulin, which pours into the bloodstream. Within ten minutes after a meal insulin rises to its peak level. Insulin then enables glucose and amino acids to enter cells in the body, particularly muscle and liver cells. Here, insulin and other hormones direct whether these nutrients will be burned for energy or stored for future use. When insulin levels are high, the liver stops producing glucose and stores it in other forms until the body needs it again. As blood glucose levels reach their peak, the pancreas reduces the production of insulin. About two to four hours after a meal both blood glucose and insulin are at low levels, with insulin being slightly higher. The blood glucose levels are then referred to as fasting blood glucose concentrations.
Type 2 diabetes, formerly called adult-onset or noninsulin-dependent, is most common form of diabetes. An estimated 16 million Americans have type 2 diabetes and half are unaware they have it. The first stage in type 2 diabetes is the condition called insulin resistance; although insulin can attach normally to receptors on liver and muscle cells, certain mechanisms prevent insulin from moving glucose into these cells where it can be used. Most type 2 diabetics produce variable, even normal or high amounts of insulin, and...