Heat-processed Meat Linked to Diabetes and Dementia

Did You Know… 

… that over-cooking this food could up your chance of deadly disease, including dementia and diabetes?

For the last decade, scientists have known that consuming meats cooked with high heat or on a grill or barbecue spikes your risk of developing colon cancer.  The reason, they say, has to do with a substance called heterocyclic amines.  This substance is produced during these methods of cooking, and it disrupts normal cellular metabolism when digesting such foods … which in turn damages your colon.

But now, research shows that the damage does not stop in your colon.  Far from it.

It turns out that overcooking meat also significantly raises your risk of diabetes and dementia.

Both of these diseases have skyrocketed alongside the huge rise in processed foods.

Grilled Meat with a Side of Alzheimer’s … No Thanks! 

This latest research comes from the Icahn School of Medicine at Mount Sinai in New York.  The study was published in the Proceedings of the National Academy of Sciences, and the findings showed compellingly that consuming heat-processed animal products, such as grilled or broiled meats, may increase the risk of Alzheimer’s disease and diabetes.

This new scientific contribution builds on previous, well-recognized work showing that heat-processed meats contain high levels of advanced glycation end-products, or AGEs.  AGEs have been blamed for their negative impact on many diseases and health conditions including diabetes and Alzheimer’s disease as well as many other degenerative and chronic conditions.

The Dementia-Blood Sugar Connection

AGEs form when proteins or fats react with sugar in a naturally occurring process during the normal course of cellular metabolism.  Unfortunately, the formation of AGEs is significantly boosted when food is cooked with high heat.

With mice as their research subjects, the Icahn team observed that an AGEs-rich diet negatively affects brain chemistry.  It leads to a build-up of defective beta amyloid protein, one of the most well-recognized (and greatly feared) markers of Alzheimer’s disease.  In contrast, the study mice who ate a low-AGEs diet did not produce the damaged amyloid.

AGEs, Cognitive Decline, and Diabetes 

Through observational studies of individuals over age 60, scientists have established a clear link between high levels of AGEs in the blood and cognitive decline.  Furthermore, individuals with high blood AGE levels also tend to develop metabolic syndrome, which is a precursor to diabetes.  This means that high levels of AGEs is also associated with more risk of diabetes and heart disease.

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