Northerner
Admin (Retired)
- Relationship to Diabetes
- Type 1
A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you'd find on a grilled hamburger, especially if you have diabetes and know you're at increased risk for cardiovascular disease because of your diagnosis.
"We see evidence that cooking methods that create a crust -- think the edge of a brownie or the crispy borders of meats prepared at very high temperatures -- produce advanced glycation end products (AGEs). And AGEs are associated with plaque formation, the kind we see in cardiovascular disease," said Karen Chapman-Novakofski, a U of I professor of nutrition.
http://www.sciencedaily.com/releases/2012/10/121022162653.htm
"We see evidence that cooking methods that create a crust -- think the edge of a brownie or the crispy borders of meats prepared at very high temperatures -- produce advanced glycation end products (AGEs). And AGEs are associated with plaque formation, the kind we see in cardiovascular disease," said Karen Chapman-Novakofski, a U of I professor of nutrition.
http://www.sciencedaily.com/releases/2012/10/121022162653.htm