Cooking Trick that can Help Fight Diabetes

by Rachel Baker on September 13, 2013

A new study published in the journal Diabetes Care shows that cooking food at low temperature can help fight diabetes.

After four weeks, researchers found that women in the low-AGE (advanced glycation end-products) group had a lower resistance to insulin than those in the high-AGE group. Here’s why that matters: If your cells build up a resistance to insulin, they can’t absorb glucose properly—and having too much left in your bloodstream can lead to type 2 diabetes and heart disease, says study author Susanne Bügel, Ph.D., associate professor of nutrition at the University of Copenhagen in Denmark. The low-AGE group also consumed 22 percent less fat during the study.

While researchers don’t know the exact relationship between low-temperature cooking methods and insulin resistance, extra AGEs may increase oxidative stress and blood vessel inflammation, which can make it harder for cells to absorb nutrients like insulin, says Tanya Zuckerbrot, R.D., author of the F-Factor Diet, who was not part of the study.

Comments on this entry are closed.

Previous post:

Next post: