Did you know that the type of cooking method you choose to cook meat with can make a great difference in your risk of developing type 2 diabetes?
The researchers hypothesized that the elevated type 2 diabetes risk could be attributed to the harmful chemicals (e.g. polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and nitrosamines) generated during high-heat cooking. These chemicals may hinder the normal insulin production or cause insulin resistance (inability to properly utilise insulin to regulate blood sugar).
So What Should You Do?
It’s best for you to avoid cooking meats using high heat. You may use moderate-temperature cooking methods (e.g. steaming, stir-frying, sautéing, and boiling) instead.