Cooking with Dry Heat may Cause Obesity and Type 2 Diabetes
A study published in the August issue of the Proceedings of the National Academy of Sciences showed that diets high in methylglyoxal, which is produced by dry heat, caused mice to develop early insulin resistance and increased body fat over four generations. This did not happen in the control mice not fed methylglyoxal. The abdominal fat in these mice was transformed into fat cells producing inflammatory molecules called cytokines, which impaired glucose metabolism and slowed down fat turnover. This resulted in insulin resistance and diabetes.
Recent research has demonstrated that a modest cut in foods high in advanced glycation endproducts such as methylglyoxal improved insulin sensitivity in adults with type 2 diabetes.
Dry heat is cooking over 300 degrees: sauteed, fried, baked, roasted, seared, microwaving or grilling. Low heat with lots of water such as with stewing, poaching, boiling or simmering does not produce chemicals such as methylglyoxal and is the preferred way to cook.