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Dr K K Aggarwal

Low-heat cooking may reduce insulin resistance

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , | | Comments Off on Low-heat cooking may reduce insulin resistance

Traditional Ayurveda cooking recommends low heat cooking and now a western study endorses it.

Low–temperature cooking reduces insulin resistance among overweight women as per a 4–week study published in the journal Diabetes Care by Alicja B. Mark, PhD, from the department of nutrition, exercise and sports, faculty of science, University of Copenhagen, Denmark, and colleagues.

Cooking at high temperature such as with baking, roasting and frying — induces formation of advanced glycation end products (AGEs), which are associated with inflammation and believed to impair glucose metabolism in patients with type 2 diabetes. Common high–AGE foods include bakery products, cooked meat and roasted coffee.

In the study patients randomized to a high–AGE diet were instructed to fry, bake, roast, or grill their food, eat bread with the crust and choose other high–AGE foods from a list. The low–AGE group was told to boil or steam their food, eat bread without the crust, and choose lower–AGE foods from a list. They were also randomized to supplements of either fructose or glucose.

At 4 weeks, no effect was seen from the fructose or glucose on insulin resistance, as assessed by the homeostasis model assessment of insulin resistance (HOMA–IR) and the calculated insulin sensitivity index (ISI) or on any secondary measures. But the AGE content of the diet did make a difference. Weight, BMI, and waist circumference all decreased in both the high– and low–AGE groups, but to a greater degree among those in the low–AGE group compared with the high–AGE group. Overall, the low–AGE group consumed about 15% more protein, 10% more carbohydrates, and 22% less fat than did the high–AGE group

Gaining weight losing strength versus losing weight gaining strength

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , , , , | | Comments Off on Gaining weight losing strength versus losing weight gaining strength

When we gain weight, we must acquire more strength and when we lose weight, we must lose the strength. This is a fundamental medical principle.

If we gain weight and feel weak, it is a disease and when we lose weight and gain strength, we are recovering from the disease. One should not gain more than 5kg of weight after the age of 20 years. Any weight gain after this will only be due to accumulation of fat, which leads to insulin resistance. Insulin resistance does not allow food to convert into energy. In the state of insulin resistance, whatever you eat, it is converted into fat and since it is not converted into energy, you feel weak. When you reduce insulin resistance by drugs or walking, the metabolism becomes normal and whatever you eat gets converted into energy and you start gaining strength.

Low heat cooking may reduce insulin resistance

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , , , | | Comments Off on Low heat cooking may reduce insulin resistance

Traditional Ayurveda cooking recommends low heat cooking and now a western study endorses it.

Low–temperature cooking reduces insulin resistance among overweight women as per a 4–week study published in the journal Diabetes Care by Alicja B. Mark, PhD, from the department of nutrition, exercise and sports, faculty of science, University of Copenhagen, Denmark, and colleagues.

Cooking at high temperature such as with baking, roasting and frying — induces formation of advanced glycation end products (AGEs), which are associated with inflammation and believed to impair glucose metabolism in patients with type 2 diabetes. Common high–AGE foods include bakery products, cooked meat and roasted coffee.

In the study patients randomized to a high–AGE diet were instructed to fry, bake, roast, or grill their food, eat bread with the crust and choose other high–AGE foods from a list. The low–AGE group was told to boil or steam their food, eat bread without the crust, and choose lower–AGE foods from a list. They were also randomized to supplements of either fructose or glucose.

At 4 weeks, no effect was seen from the fructose or glucose on insulin resistance, as assessed by the homeostasis model assessment of insulin resistance (HOMA–IR) and the calculated insulin sensitivity index (ISI) or on any secondary measures. But the AGE content of the diet did make a difference. Weight, BMI, and waist circumference all decreased in both the high– and low–AGE groups, but to a greater degree among those in the low–AGE group compared with the high–AGE group. Overall, the low–AGE group consumed about 15% more protein, 10% more carbohydrates, and 22% less fat than did the high–AGE group

Low–heat cooking may reduce insulin resistance – Traditional Ayurveda cooking recommends low heat cooking and now a western study endorses it

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , | | Comments Off on Low–heat cooking may reduce insulin resistance – Traditional Ayurveda cooking recommends low heat cooking and now a western study endorses it

Low–temperature cooking reduces insulin resistance among overweight women as per a 4–week study published in the journal Diabetes Care by Alicja B. Mark, PhD, from the department of nutrition, exercise and sports, faculty of science, University of Copenhagen, Denmark, and colleagues.

Cooking at high temperature such as with baking, roasting and frying — induces formation of advanced glycation end products (AGEs), which are associated with inflammation and believed to impair glucose metabolism in patients with type 2 diabetes. Common high–AGE foods include bakery products, cooked meat and roasted coffee.

In the study patients randomized to a high–AGE diet were instructed to fry, bake, roast, or grill their food, eat bread with the crust and choose other high–AGE foods from a list. The low–AGE group was told to boil or steam their food, eat bread without the crust, and choose lower–AGE foods from a list. They were also randomized to supplements of either fructose or glucose.

At 4 weeks, no effect was seen from the fructose or glucose on insulin resistance, as assessed by the homeostasis model assessment of insulin resistance (HOMA–IR) and the calculated insulin sensitivity index (ISI) or on any secondary measures. But the AGE content of the diet did make a difference. Weight, BMI, and waist circumference all decreased in both the high– and low–AGE groups, but to a greater degree among those in the low–AGE group compared with the high–AGE group. Overall, the low–AGE group consumed about 15% more protein, 10% more carbohydrates, and 22% less fat than did the high–AGE group

Gaining Weight Losing Strength Versus Losing Weight Gaining Strength

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Filed Under Wellness | Tagged With: , , | | Comments Off on Gaining Weight Losing Strength Versus Losing Weight Gaining Strength

When we gain weight, we must acquire more strength and when we lose weight, we must lose the strength. This is a fundamental medical principle.

If we gain weight and feel week, it is a disease and when we lose weight and gain strength, we are recovering from the disease. One is not supposed to gain more than 5kg of weight after the age of 20 years. Any weight gain after that will only be due to accumulation of fat which leads to insulin resistance.

Insulin resistance does not allow food to convert into energy. In the state of insulin resistance, whatever you eat, it is converted into fat. As it is not converted into energy and you feel week. When you reduce insulin resistance by drugs or walking the metabolism becomes normal and whatever you eat gets converted into energy and you start gaining strength.