More and more clinicians are recommending low carb food programs for both the prevention and treatment of diabetes. This swing has led toward the consumption of more red meat and processed meats, which may actually have the opposite effect for our patients. This may happen because processed meats such as ham or roast beef are easy to eat and often become snack foods, and that tends to increase consumption. When you add that to the consumption of fast food meats that are often cooked at very high temperature, there could be an additive effect on the risk of diabetes and increased A1c’s.
This week, our publisher, Steve Freed, sat down with Sylvia Ley, PhD, RD from Harvard University and asked some tough questions to try to unwind the intricacies of her research and how we can best advise our patients on eating meats.