Edged roast ‘crunchy’ affect the heart and diabetic

October 26, 2012
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For many of us, there is nothing better then a juicy burger, but new research suggests it may be bad for the heart, especially if you have diabetes.

Scientists at the University of Illinois indicated, “The cooking methods creating a crust or crispy edges in meats at very high temperatures produce proteins called advanced glycation (AGE *)”.

“These are associated with the formation of plaque in the arteries, making them hard and increases the risk of a heart attack.”

“The more traditional cooking methods such as boiling or stewing meat, entails no danger.”

“The concern is that people with diabetes are already at increased risk for heart disease as it accelerates the damage of blood vessels in the body, especially the heart. It also accelerates the formation of plaque, causing arteries to narrow. “