Steaming your food reduces inflammatory markers in the body.

UPI Health Report

Inflammatory markers declined by as much as 60 percent in those eating poached, stewed or steamed meals, U.S. researchers found.

Lead author Dr. Helen Vlassara of New York City’s Mt. Sinai School of Medicine said inflammatory markers have been linked to increased risk of chronic diseases such as heart disease.

The study, published in the Journal of Clinical Endocrinology and Metabolism, suggested inflammation linked to oxidants — in particular those that proliferate in fried, grilled or baked food — may overwhelm the body’s defenses.

Advertisements