Why Your Cooking Method Is Making You Fat

I bet you don't know why your cooking method is making you fat.  You may know the obvious ones, frying and baking sweets, but there are other things you are doing while cooking that is making your body respond by getting fatter!

A study performed by Life Extension several years ago showed an interesting result.  Diabetics who consumed food cooked at high temperatures gained more weight than the group who consumed the same food cooked at a lower temperature.

Recently a compound was discovered in high temperature, cooked foods that increased abdominal fat and it's related health issues.  This compound, known as AGEs (Advanced glycation end products) is associated with increased inflammation in the body.  Think AGING!  Foods that are more subject to AGEs are foods that have been fried, barbecued, broiled or cooked in the microwave. These foods, mostly meat, that are cooked at high temperatures can scorch the natural sugars and create these free radicals.  Other foods that are cooked at high temperatures and create AGEs are most pre-packaged food, pastuerized and homogenized food (think DAIRY) and most baked goods and dried foods like eggs and dried milk.

Not only are these compounds associated with weight gain, they are also a risk factor for other diseases such as cancer.

What to do?  Limiting your consumption of these foods is a start.  Use your slow cooker to cook meats, or steam, poach, boil, stir-fry and stew more often.  Another method is to marinate your food in olive oil, cider vinegar, garlic, mustard, lemon juice and dry wines.  Then start adding more raw and fresh fruits and vegetables in your diet.

Small changes in how you cook and prepare your food can help you lose weight and keep you healthier!

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