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I came across this in a magazine and wanted to know of anyone knows anything about it or if there is anything in it.
"Recent study findings from the University of Illinois show evidence that cooking methods using high temperatures, like grilling and frying, could be particularly risky for people with diabetes. They produce 'advanced glycation end products (AGEs)' - harmful compounds that may play a role in the development of diabetes-related complications. AGEs are produced in foods, especially those exposed to high temperatures, and are responsible for giving steaks charred grill marks and brownies their crispy edges. Animal based foods that have high fat and protein are typically AGE rich to begin with and more likely to form additional AGEs when cooked at high temperatures. On the other hand, vegetables, fruits, wholegrain and milk have relatively few AGEs when cooked"
Sent from the Diabetes Forum App
"Recent study findings from the University of Illinois show evidence that cooking methods using high temperatures, like grilling and frying, could be particularly risky for people with diabetes. They produce 'advanced glycation end products (AGEs)' - harmful compounds that may play a role in the development of diabetes-related complications. AGEs are produced in foods, especially those exposed to high temperatures, and are responsible for giving steaks charred grill marks and brownies their crispy edges. Animal based foods that have high fat and protein are typically AGE rich to begin with and more likely to form additional AGEs when cooked at high temperatures. On the other hand, vegetables, fruits, wholegrain and milk have relatively few AGEs when cooked"
Sent from the Diabetes Forum App