How You Cook Your Food Can Help Prevent Diabetes
A recent study from the Mount Sinai School of Medicine, and published in the journal Diabetologia, has shown that cooking methods can impact diabetes risk. In short, dry cooked foods (i.e. grilled, fried or baked) can lead to greater insulin resistance than foods poached, steamed or stewed.
Without getting too technical, the reason for this difference is in the production of advanced glycation end products (AGEs), which are byproducts of proteins and fats during cooking. AGEs have been implicated in a number of degenerative diseases ranging from diabetes to Alzheimer’s, and in the human body their formation can lead to cell damage.
So, by simply changing how you cook your foods, and avoiding heat processed ones, you can take a further step to help prevent diabetes.
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