Food Processing’s Potential Link to Type 2 Diabetes We’re Not Considering

A disease that has been steadily on the rise, and is now reaching epidemic proportions is diabetes. What was once a disease that affected the old and overweight, is now a disease that is affecting our children at a very young age. What baffles my mind the most is that type 2 diabetes is completely preventable, yet it is still taking so many lives to this day.

Something that we have to do in order to tackle these problems is to take a look at what we are doing on a fundamental level. Yes, the types of food that we eat have a huge impact on our health, but could the way we process them be another factor that plays a role in our poor health as a country?

According to an article titled “Type 2 diabetes triggered by common food processing technique” published by Natural Health 365, the answer is yes.

“Studies led by researchers from Monash University and the University of Queensland have linked the most common heat-based methods of food processing to increased insulin sensitivity and type 2 diabetes. This is due to the high levels of glycation end-products in foods treated using these methods,” says the article.

The answer to our problem with type 2 diabetes doesn’t just lie in the amount of processed foods that we’re eating.

In order to reverse the damage, we need to reverse the way that we are consuming our food. Consuming raw, organic foods is a sure-fire way to ensure that none of those nutrients are depleted, and that our bodies can absorb every nutrient and micronutrient that it needs, in an unadulterated form.

Rather than picking up a bag of chips next time you need a snack, next time pick up a stick of cucumber or celery. If more people made this simple decision on a daily basis, they would undoubtedly see positive results in their health, as well as their waistline.



Type 2 diabetes caused by common food processing technique. (n.d.). Retrieved from

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