MEAT AND DIABETES RISK HOW TO PROTECT YOURSELF

That meat, is at the center of numerous debates concerning health, is now well known, several studies for most statistical collide on the results obtained. Some speak of an increased risk of some cancers linked to excessive consumption of meat, while others say the opposite, and still others speak of risks related to methods of cooking this food, but today the focus shifts on combination with diabetes.

Contrary to what you might think, that the meat  have a reduced carbohydrates not produce a great insulin response, an increase of meat consumption from about 2 to about 7 servings per week or more, statistically increases the opportunity of expressing type 2 diabetes in the 87%!

Yes, you read that right, this is the result of a recently published study, in which participants saw about 150,000 individuals both men and women, who reported every 4 years a report on their eating habits. Specifically, those who consumed a low quantity of meat had an increased risk of developing type 2 diabetes by 19%, while those who consumed a moderate extent the percentage rose to 37%.

Remember that despite the meat has a glycemic index (the ability of a food to raise the levels of glucose following its ingestion) equal to 0, exerts a discrete insulin stimulation, which in equal calories provided is sometimes superior to that of foods with high glycemic index and high in carbohydrates.

Recalling that in spite of the studies reported are of a statistical nature, more and more evidence direct us to the same conclusion, namely to limit the presence of the meat on our table.

Andrea Busalacchi