Simple changes in how we cook could go a long way towards preventing diabetes, say researchers. A new study found that obese individuals with signs of insulin resistance showed improvement simply by avoiding the intake of advanced glycation endproducts, or AGEs, a byproduct of cooking found most commonly in dry heat-cooked or heat-processed foods.
from Diet and Weight Loss News -- ScienceDaily http://ift.tt/2bOaQnW
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