Studies have shown that the low, constant heat by which slow cookers do their cooking may actually help prevent disease! Some compounds called “advanced glycation end-products” (AGE’s) are formed when sugars, fats, and proteins are heated at high temperatures, as when food is grilled, broiled, or micro waved.

These AGE’s irritate cells and may be a factor in the formation of heart disease, cancer, and diabetes. Since slow cookers only heat between 200 and 300° F; as a result, fewer of these compounds form in meals that are cooked in slow cookers.