Featured White Papers
Content provided in partnership with
Cooks, should you turn down the heat? If you're diabetic, the answer is yes. Find out why cooking at high temperatures may be risky - Diet and Nutrition - Brief Article
Natural Health, July, 2003
DIABETICS WHO ROASTED, FRIED, OR broiled their food had significantly more inflammation in their bodies than those who cooked their foods at lower temperatures, according to a recent study done at the Mount Sinai School of Medicine in New York City. High temperatures (at least 350 degrees) and dry heat cause food to produce compounds that increase inflammation in the body called advanced glycation end (AGE) products, explains Teresia Goldberg, R.D., a Mount Sinai research dietitian who worked on the study. The more inflammation a person has, the higher her risk of developing heart disease.
To keep AGE levels down, cook using methods that require lower temperatures and water, like boiling, poaching, and steaming, says Goldberg. That means you should cut back on meat and poultry, which often require high cooking temperatures, and eat more grains and vegetables, which you can cook with one of the safe methods.
COPYRIGHT 2003 Weider Publications
COPYRIGHT 2003 Gale Group
Find Research Guides for:
Most Popular Articles in Health
- Fuel your workout: exercisers who eat before they work out have more energy ...
- Soothe a dry, itchy scalp: 5 easy expert solutions
- Cocktails and calories: Beer, wine and liquor calories can really add up. ...
- The sour truth about apple cider vinegar - evaluation of therapeutic use
- The, six best supplements you've never heard of: these secret weapons can ...
- More »