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French fries increase diabetes risk and complications
Depending on what survey you read, Americans consume between 17 and 29 pounds of French fries a year — that’s up to 77 large servings of McDonald’s fries annually! And that’s fueling the epidemic of Type 2 diabetes and its associated complications, which affect around 35 million folks in America.
Research published in BMJ reveals that for every three servings of fries that are eaten weekly (week after week), the risk of Type 2 diabetes goes up 20%. In contrast, replacing three servings of fries a week with whole grains cuts your risk for Type 2 diabetes by 12% to 20%.
What makes fries so ferociously bad for you? It’s a combination of the oil used and the way fried foods fuel inflammation. Palm oil, coconut oil and, of course, tallow and lard are high in saturated fats. And the high temperature frying of any oil (canola is often used for fries) can create harmful compounds like advanced glycation end products (AGEs) that increase the risk of metabolic dysfunction (diabetes, etc.), and fuel obesity.
What about other ways of cooking potatoes? The researchers, who looked at around 25 years’ worth of data on more than 200,000 men and women who didn’t have diabetes, observed that regularly eating baked, boiled or mashed potatoes did not boost your risk. So, next time you are tempted to eat fries, consider a plain baked sweet potato or russet. Skip the sour cream and butter. For flavor, try a drizzle of olive oil, some salsa, hot sauce, or extra-virgin-olive-oil-sauteed onions and mushrooms.
via Blogger https://bit.ly/4nbAENF
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