Insulin resistance may be curbed by foods cooked at low heat

08/23/2013 | Medscape (free registration)

Overweight women who ate foods cooked at low temperatures showed better insulin sensitivity index and fasting insulin levels at four weeks, compared with those who ate foods cooked at high temperatures, a study in Diabetes Care found. Researchers said high-heat cooking triggers the production of advanced glycation end products, which are linked to impaired glucose metabolism and inflammation in type 2 diabetes patients.

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