Unpopular fact: Eating healthy tastes better than junk food. You have to stop eating it for a while. Your taste buds and dopamine receptors heal and you can taste real food again!
🧐 Does adding oil to your food really blunt a post-meal spike in blood glucose and prevent type 2 diabetes?
While adding cooking oils to a meal high in carbohydrates is a common recommendation for keeping blood glucose levels steady, there’s not much research to support this practice.
Actually, there’s more research showing that adding cooking oils to food may increase your blood glucose levels over time by reducing insulin sensitivity, which could eventually raise your risk of developing type 2 diabetes. One study published in 2020 that followed 15,022 Chinese adults over a period of 12 years found that the use of lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oils was associated with an increased risk of type 2 diabetes.
🍟 A systematic review published in the British Journal of Nutrition in 2015 looked at studies published in English and Spanish found that the consumption of fried foods (which are inherently high in oils) is directly correlated with the incidence of type 2 diabetes and metabolic syndrome.
🥨 That means the more fried foods (and oil) people ate, the more likely they were to develop type 2 diabetes, abdominal obesity, high cholesterol, or high blood pressure. (PMID: 26148920)
Adding oil to a meal high in carbohydrates may slow down the blood glucose spike, but it will also keep an elevated level of glucose circulating in your blood for a longer amount of time. This could be one of the reasons why cooking oil consumption is associated with type 2 diabetes and metabolic syndrome.
