Grill More Veggies Instead of Meat
Grill more veggies instead of meat! Research has consistently linked grilled and blackened meats with health risks, such as increased risk of cancer. The proteins in meats react to heat and form various compounds, like HCAs and PAHS, which have been shown to damage DNA. And now a new study has found that cooking meat and chicken at high temperatures, including grilling or barbecuing, broiling, and roasting, may increase the risk of type 2 diabetes, according to Harvard researchers. Data collected from more than 100,000 adult U.S. women and men from the Nurses’ Health Study, NHS II, and Health Professionals Follow-Up Study discovered that people who consumed meat and chicken cooked at high temperatures more than 15 times per month were at a significantly higher risk of type 2 diabetes compared to those who consumed it fewer than four times a month. The moral of the story: grill more veggies and feast on more grilled plant foods!
(Diabetes Care, March 2018)
Read the full study here.
For grilled vegetable ideas, check out some of my favorite recipes:
Image: Simple Grilled Artichokes, Sharon Palmer, MSFS, RDN