Although delicious, crusty seared or grilled meats may exacerbate inflammation.
Researchers at the Mount Sinai School of Medicine in New York found that frying, roasting, searing or grilling certain foods at high temperatures produces compounds called advanced glycation end products (AGEs).
Your body produces AGEs, also known as glycotoxins, as part of the metabolic process. AGEs are also present in raw animal products, including meat. Cooking, especially at high temperatures, forms new AGEs in foods.
Although some AGEs are not bad, high levels of the compounds in the tissues and blood can trigger an inflammatory response and have been linked to the recent ...more