Barbecues under attack again

Australians are very frequent barbecuers and are yet one of the world's longest lived populations -- but little bottom-line facts like that must not detain us, of course. Simplistic theories are so much easier

With the backyard grilling season approaching, medical experts have managed the scientific equivalent of pouring cold water on a pile of fiery briquettes: Grilling and other high-heat cooking methods accelerate aging and several serious health conditions.

How food is cooked turns out to be extremely important, said Helen Vlassara, a professor of medicine and geriatrics at Mount Sinai School of Medicine in Manhattan. She investigated a relatively new class of toxins called glycation end products, or AGEs, which develop during cooking, particularly when grilling, frying and flame-broiling.

"The highest levels are found in fried chicken, or broiled or grilled meats," Vlassara said.

AGEs, she said, tend to accumulate in the body and have been associated with diabetes and insulin imbalances. But she also sees a strong link between the compounds and aging, Alzheimer's disease, inflammatory disorders, vascular problems and kidney conditions.....

Source

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