Thomas Ramey Watson

Steaming for better insulin response

In a study, steaming seemed to beat frying, grilling, and roasting when it came to maintaining insulin responsiveness.

The study participants who ate foods cooked at high heat had poorer insulin sensitivity compared with the folks who often ate lightly steamed foods.

The high-heat cookers also experienced a drop in their blood levels of omega-3 fatty acids and vitamins C and E.

All bad news if you’ re hoping to dodge diabetes or heart disease.

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