According to a team of researchers at the Mount Sinai School of Medicine, individuals can increase their risk for type 2 diabetes based on some of the cooking methods they use. Some cooking methods, such as using dry heat or a microwave, will produce a compound that contributes to both weight gain and insulin resistance.
Dry heat cooking is when individuals surround food with hot, dry air beginning with temperatures of at least 300 degrees Fahrenheit. Examples of dry heat cooking methods are broiling, deep frying, baking, roasting, grilling, and sauteing. Processed foods are also usually cooked using these methods.
The researchers involved in the study recommend that individuals modify their cooking methods to reduce their risk for developing type 2 diabetes. For example, individuals should eat vegetables and fruit raw when possible, and stew or poach their food instead of grilling or frying their food.
To read the full article, please visit Cooking Methods Affect Diabetes Risk.
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