Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy
I must admit that this is a new concept for me. The fact that heating foods can result in glycated end products (sugar residues irreversibly damaging proteins) that are then absorbed and create negative health impacts in humans is something I had not heard of before. But apparently it is well accepted in the research community and this study supports a strong connection between these products in the diet and inflammation. This would suggest that cooking foods should be avoided as much as possible when it comes to diabetes.
Vlassara et al., 10.1073/pnas.242407999