Slow-cooking could protect diabetics

November 12, 2002

FYI, Mark (owner 7 crockpots of different sizes..... most purchased at

consignment stores for $5 each!)

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" Tuesday, 12 November, 2002, 00:01 GMT

Slow-cooking could protect diabetics

Cooking food fast could increase the amount of toxins Diabetics who are

prepared to wait while their food cooks slowly might protect themselves

against dangerous blood vessel problems, suggests research.

Experts from the US say that preparing food using high temperatures

increases the levels of potentially toxic chemicals.

And they say that while a healthy person could cope with these chemicals,

diabetics are less able to do so.

However, a UK expert said it was probably too early to start advising

severe diabetics to change their cooking habits.

The chemicals in question are " advanced glycation end products " (AGEs),

which are formed when combinations of sugars, proteins and fats - such as

those found in many foodstuffs - are heated.

These can also be generated from fats, sugars and proteins circulating in

the body.

When certain body tissues are exposed to AGEs over long periods, they can

lose their natural elasticity.

The most important example of this is the way the walls of blood vessels

can become hardened, allowing the accumulation of fatty plaques which can

eventually block the vessel and cause problems. "

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