People with diabetes need to watch the amount of carbohydrates and sugars they take in, but now a study suggests they need to be mindful of how they prepare meat.
Research found a toxic compound called advanced glycated end product or age, forms when sugar, protein and fat are cooked at high temperatures for long periods of time. High levels of ages can raise a diabetic's risk for heart disease.
"Whenever you have more sugar in the body, that sugar has a tendency to turn to cholesterol and clog in and around the arteries," Peggy Apostolos certified diabetes educator.
Turkey cooked the traditional way during the holidays may be one of the worst age offenders, but dietitians say it's still one of the leanest meats and more studies need to be done before diabetics zone in on their ages instead of their glucose.
"I would definitely focus first on lifestyle changes: what is my diet? Am I eating small frequent meals? Am I watching my volume of carbs?" Apostolos said.
Health experts say meat can be cooked at low temps for shorter times by boiling or steaming, but meat should be cut thinly to ensure it's cooked thoroughly.
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