Diabetes and meat, an unexpected link

Today, diabetes is also one of the diseases associated with a high consumption of red meat. But meat quality and cooking methods can make all the difference.

In Italy there are about 4 million who suffer from diabetes. To these, according to data from the SID, Italian Society of Diabetology, are added 7 million people who are in a condition of pre-diabetes and one million patients still unaware. A correct lifestyle, starting from nutrition, could however avoid the development of the disease.

We already know that foods of animal origin, especially red meat, contain saturated fats, responsible for putting heart and blood vessel health at risk. And the heart is one of the most severely tested organs in diabetic patients.

Recently, however, the Journal of Hepatology published a study according to which the intake of red meat could even be related to an increased risk of insulin resistance. What does it mean? Insulin resistance occurs when the body’s cells fail to absorb glucose which, therefore, remains in the blood, i.e. in the blood.

Cooked or raw?

Scholars have also highlighted how the method of preparing meat plays a fundamental role in causing damage to health: overcooking increases inflammation of the organs and oxidative stress. These conditions, in turn, result in high glucose production by the liver and a lower ability of muscle mass to use it. In such a situation, the body reacts and activates insulin resistance.

The techniques for cooking red meat to be banned are:

• grilled, due to the ease with which the various parts burn
• roast
• frying.

In practice, if you want a meat dish once in a while, better lean, organic and raw. But be careful, under accusation is not so much the product purchased in the butcher’s shop as the processed meat, that is, processed by the industry. Therefore, all sausages, pre-cooked, preparations that have been smoked, salted, preserved, such as canned meat, should be avoided. Scholars are so sure of the harmfulness of processed meat that they extend the warning to white meats.

Cellular damage

It has been observed that modifying a “carnivorous” diet in favor of legumes, fresh fruits and vegetables can improve the health of some very important cells in diabetic disease. These are beta and alpha pancreatic cells, responsible for the emission of insulin and glucagon.

High and constant levels of fats of animal origin in the blood, in fact, cause deterioration and, in the long run, death. Remember that insulin and glucagon are essential to keep blood sugar within normal parameters.