Cooking At High Temperature May Be Culprit Behind Diseases, Study Says

A study in New York by a team from the Mount Sinai School of Medicine shows that cooking at high temperature such as frying, grilling and even microwaving creates compounds that are associated with disease when they are found in the body. Findings also showed that foods cooked through low-temperature methods such as boiling and steaming do not contain as many of these compounds.

It may not be the food itself, but how you cook it, that affects whether food causes heart disease, diabetes and other conditions, reports said. Researchers also added, that while they do not discount the benefits of a healthy diet, their findings may help explain why people who stick to such a diet continue to suffer from heart disease and diabetes.