The holiday season brings an abundance of irresistible sugary treats.

While a little indulgence is a good, fun part of the holidays, indulging too much can have hidden consequences.

Glucose, a simple sugar, is the body’s main source of energy. When we eat, digestion breaks down our food into glucose molecules which circulate in the bloodstream and provide fuel to our cells.

However, glucose can’t enter cells on its own. It needs help from insulin, a hormone produced by the pancreas. Insulin acts like a key, unlocking the cell walls so glucose can enter and be used for energy. For this process to work effectively, the body’s cells must be sensitive to insulin.

When we consume excess sugar and carbohydrates, such as those found in holiday cookies and desserts, our body has to produce more insulin to manage the overload of glucose. Over time, this constant demand can lead to insulin resistance, a condition where cells stop responding properly to insulin.

As a result, both blood sugar and insulin levels remain elevated. The body keeps trying to compensate by releasing even more insulin into the blood, but the cells still don’t respond and take in the sugar to create the energy they need.

Meanwhile, the excess sugar in the bloodstream can be converted into fat, cholesterol, and triglycerides, putting strain on vital organs that aren’t receiving enough usable glucose.

An occasional Christmas cookie or piece of pie is perfectly fine—but making sugar overload a habit can have lasting bad effects on your health.

Too many sweet treats? Try Camel Milk.

Research suggests that camel milk may help lower blood sugar levels and improve insulin sensitivity. It naturally contains insulin-like proteins, making it a potential ally for better blood sugar control.

See more on Camel Milk