The way you cook can increase your risk of type II diabetes

If you love your weekend braai, you'd better listen up! Studies show that the way you cook your meat has an affect on your health and can increase your risk of type II diabetes. It can change the role of insulin in your body and wreck havoc on your system. Read on to discover how you can lower your risk of type II diabetes while still enjoying the occasional steak.

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Cooking your meat on high heat increases your risk of type II diabetes
 
Did you know that there's a compound in your body called advanced glycation endproducts (AGE’s) that appears in low concentration? Well, the way you cook your meat could cause their level to rise. The worry is that these cause your blood sugar to rise, and increase your risk of type II diabetes.
 
And it’s all about the heat at which you cook your meat.
 
If you cook your meat on a braai, it cooks under relatively high heat. And because of this, the meat loses a considerable amount of water. This is what causes the AGEs in the meat to increase.
 
But you don’t have to give up your love of steak to lower your risk of type II diabetes.
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Cook your meat on low heat to avoid it changing the role of insulin in your body
 
MedicalNewsToday.com confirms that cooking your meat on low heat isn't as high risk as cooking your meat on a braai. So rather eat your meat tender and soft, having cooked it on a low heat on the stove or in a slow cooker. Your meat will retain more water and there won't be as much AGE change so your insulin won't be affected.
 
Always be sure to cook your meat on low heat so it retains most of its water and in doing so lower your risk of type II diabetes naturally. 

Tags: role of insulin, type ii diabetes, sugar diabetes, blood sugar, type 2 diabetes, insulin hormone