Study links lower-heat cooking, reduced insulin resistance

08/23/2013 | Medscape (free registration)

Overweight women who ate foods cooked at lower temperatures consumed less fat, had reduced insulin resistance and showed better insulin sensitivity index and fasting insulin levels at four weeks compared with those who ate foods cooked at higher temperatures, a study on the website of Diabetes Care found. Researchers said higher-heat cooking triggers the production of advanced glycation end products, which were linked to inflammation and diabetes.

View Full Article in:

Medscape (free registration)

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Field Representative-Oklahoma and Kansas
National Rural Electric Cooperative Association (NRECA)
Stop Loss Sales Executive
Blue Cross Blue Shield of Massachusetts
Boston, MA
Senior Director, Research
America's Heatlh Insurance Plans (AHIP)
Washington, DC
Regional Director, Southeastern Region - State Affairs
America's Heatlh Insurance Plans (AHIP)
Washington, DC
Senior or Principal Consultant
PAREXEL International
Nationwide, SL_Nationwide