By Deborah Mitchell for eMaxHealth.com
Sometimes it’s not just what you eat that can have an impact on your risk of diabetes, but also how you prepare it. According to a team at Mount Sinai School of Medicine, certain cooking methods produce a compound that contributes to early insulin resistance and abdominal weight gain, which are risk factors for diabetes.
Are your cooking methods raising diabetes risk?
Foods can be cooked in three main ways: dry heat, moist (wet) heat, and microwave. Dry heat cooking means you surround the food with hot dry air, usually at temperatures of 300 degrees Fahrenheit or higher. Methods of dry heat cooking include sauteing, baking, grilling, roasting, broiling, and deep frying (oil is not water, thus this is considered a dry heat method).
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