As barbecue season gets underway, a new study suggests a class of toxic chemicals released by grilling, broiling and frying meat may increase the risk
for life-threatening diseases.
Dr. Helen Vlassara says her study found the toxic products are linked to inflammation, heart disease, diabetes, and kidney disease. "Advanced glycation end products," also known as AGE products or AGEs, are produced and absorbed into the body when meat or cheese is cooked at high temperatures, or foods are sterilized or pasteurized, researchers at Mount Sinai School of Medicine in New York said.
Sweet Jeebus! I try to grill almost every night when it's warm. And it does usually involve meat and cheese.
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1 comment:
I think I will go down chewing then. Wait, that came out wrong.
Start again: I will die filled with BBQ'd steak. Just like Roscoe Lee Brown, bless his soul.
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