Blood Sugar: What Actually Happens After You Eat?

In Episode 3 of Inside Your Biology, we follow a meal through the body to understand how blood sugar is regulated and what changes when that system begins to lose efficiency.

We break down what glucose actually is, what insulin really does, how the liver stores and releases energy, why skeletal muscle plays such a major role in glucose disposal, and how glycogen, glucagon, beta cells, and fat tissue all fit into the picture.

Then we go deeper into:

insulin sensitivity, insulin resistance, compensatory hyperinsulinemia, fasting glucose, post-meal glucose, HbA1c, prediabetes, type 1 versus type 2 diabetes, exercise, sleep, visceral fat, liver fat, diet, genetics, and continuous glucose monitors.

We also examine some of the most common claims in modern health culture:

Does insulin make you fat? Do carbohydrates cause diabetes? Is every glucose spike harmful? Should healthy blood sugar stay perfectly flat? Is fruit “basically sugar”? And can a continuous glucose monitor tell a healthy person exactly what they should eat?