Today's Chiropractic HealthNews For You – Meats Linked to Fatty Liver and Diabetes

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Today’s Chiropractic HealthNews For You – Meats Linked to Fatty Liver and Diabetes

Welcome to another HealthNews video news release brought to you by HealthNews.

In today’s news we look at the link between eating meats cooked for a long time at high temperatures and diabetes.

In a recent article in The Journal of Hepatology, the authors revealed evidence associating the consumption of red or processed meat with excess fat in the liver that can cause high blood sugar levels.

It was not the cholesterol or saturated fat in mammal meat that linked meat to diabetes; but the heterocyclic amines (HCAs) formed when the meat was cooked for a long time at high temperatures.

A similar study showed red meat, chicken or fish cooked in an open flame or at a high temperature without water also increased the risk of diabetes.

When cooking with water, the sugar in foods combines with water to form harmless byproducts. Cooking without water causes the sugars in meats to combine with proteins to form harmful HCAs and PAHs (polycyclic aromatic hydrocarbons).

By limiting animal proteins browned and charred, grilled, broiled, and fried, and eating lots of raw organic vegetables and fruits, whole grains and beans you will be paving the way for a longer, happier and healthier life.

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And that’s it for today’s HealthNews.

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