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."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.>>> Discuss This Story
