CAN THE WAY I HEAT MY MEALS AFFECT MY RISK FOR DIABETES? We’ve known that rapidly heating foods can create damaging molecules that increase the risk for cancer and can further damage diabetics.
This is another study that further clarifies the relationship. High heat cooking methods (resulting in “browning”) were followed for one month (i.e. microwaving, rapid cooking on the grill) increased markers for diabetes and heart disease while the diet cooked with steam did not.
Overall, this means that taking our time and cooking our meals slower (i.e. do not crank up the gas grill to “instant cook”) will reduce the production of these damaging compounds. And of course, avoid fast food at all costs.