1) When cold temperature is detected by thermoreceptors in the skin, thus information travels through somatic sensory nerves into the spinal cord and up to the brain. This information is translated in the hypothalamus of the brain, and signals are sent out to warm this interior core of the body. Motor signals are sent through the spinal cord and out to proximal skeletal muscles groups (arms, shoulders, trunk, and thighs), where a shivering reflex is initiated; this producing a large amount of "residual" heat as a byproduct of consuming large quantities of cellular ATP.
Coincidentally, autonomic nerve signals travel to small peripheral blood vessels in the skin, triggering a mass vasiconstriction; this tightens the vessels, forcing more blood into the interior core of the body where it is warmer.
2) The normal range of blood glucose is 70–120 mg/dL. Consistent levels below 70 mg/dL is known as hypoglycemia, whereas levels in excess of 120 mg/dL is known as hyperglycemia. However, directly following consumption of a meal or snack high in simple sugars (glucose, sucrose, fructose, maltose, etc.) the blood sugar will rise, often above 120. Shortly thereafter though the endocrine pancreas' release of insulin will sharply decrease the level of blood glucose, by triggering organs such as the liver and muscles to "suck up" the glucose from the bloodstream. But a consistent hyperglycemic level of 170 mg/dL could indicate a lack of insulin production from the pancreas known as type I Diabletes or IDDM, or a lack of insulin function at cell receptors, called type II Diabetes or NIDDM. Further tests and studies need to be performed to determine the exact cause.
