Monday, September 10, 2012

Cooking Meat – Low Temps

When cooking meats, the temperature used makes a difference in its digestibility and nutrition in the body. 

High temperature cooking as well as over cooking will make digestion much more difficult.  The food cannot absorb into the cells.  Also frying, baking, or grilling meats at high temperatures produces compounds called advanced glycation end products.   Studies have shown that AGEs that can increase inflammation in the body. AGEs also are linked to diabetes and heart disease. 

There are several resources online that give guidelines to slower and lower temperature cooking of meats.    Please reference and be HEALTHY. 

Stay tuned……….

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