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.

View Full Article in:

Medscape (free registration)

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Assistant General Counsel, Regulatory
Cardinal Health
Waukegan, IL
MGR POST MARKET STUDIES - 14000001LK
Abbott
Santa Ana, CA
Senior Financial Analyst - Growing Manager Care Health Org
Fallon Community Health Plan
Worcester, MA
Sr Manager, Business Conduct
Gilead Sciences
Foster City, CA
Chief Executive Officer
UCare Minnesota
Minneapolis, MN