What Makes Red Meat Dangerous to Diabetics?

Red meat is high in a substance known as haem-iron, which when exposed to high-heat cooking is known to lead to the production of dangerous compounds that increase the risk of diabetes and certain cancers.

Meat lacks in carbs but has high content of saturated fat, which is directly linked to a higher risk of insulin resistance, and associated diseases.

Cooking methods that use open flame/high-temperature methods, viz: barbecuing, broiling, grilling, and roasting are all linked to a higher risk of type 2 diabetes (T2D).

When meat is cooked at high temperatures it forms a compound known as heterocyclic amines (HCAs), which have been linked to T2D.

Studies suggest that processed red meat is especially harmful. This is possibly due to the high content of preservatives and chemicals, including nitrites and nitrates which end up harming your organs like the pancreas and liver.

Since the body depends on the pancreas for its insulin, any damage to the pancreas directly impacts insulin production, and the fallout is insulin resistance.

Red meat has higher levels of saturated fats and calories.Saturated fat is also high in cholesterol, which increases the risk of atherosclerosis, heart attacks, and strokes.