|
July 2007 |
|
|
Cooking at Lower Temperatures may be Healthier
You may want to start steaming and poaching your meats, chicken and fish more often than grilling or frying them. Cooking foods at high temperatures (including microwaving) creates compounds that contribute to inflammation, which is thought to play a role in artery disease, heart attacks and strokes. The compounds are called advanced glycation end products, or AGEs. Animal products that are high in fat tend to cause the highest level of AGEs.
While this information is important for everyone, it’s especially important for people with diabetes, who have higher levels of glucose in the body. This higher glucose level is associated with higher levels of AGEs.
In a recent study, people with diabetes ate meals that differed only in the way they were cooked. People who ate grilled tuna, for example, had higher levels of AGEs in their blood than people who ate poached tuna, which is cooked at a lower temperature. They also had higher levels of C-reactive protein, which indicates the presence of inflammation.
Source:
Proceedings of the National Academy of Sciences, 12 November 2002 |
|
 |
Back to the July 2007 issue
Back to the list of Emagazines
|
|
|
 |
|
