This is an alert for all the barbecue lovers as a recent study revealed that a class of toxic chemicals released by grilling, broiling and frying meat may increase the risk for life-threatening diseases. Researchers found that an advanced glycation end products, also known as AGE products are produced and absorbed into the body when meat or cheese is cooked at high temperatures, or foods are sterilized or pasteurized. When AGEs build up in the body, oxidative stress and damages the heart, kidney and brain. The researchers also found that the more people ate foods rich in the compounds, the higher their blood levels of AGE and markers for inflammation such as C-reactive protein.

Researchers suggest that boiling, steaming and stewing are the safest ways to cook food, not only because of AGEs, but also given warnings about cancer-causing byproducts of high-temperature cooking such as acrylamide.
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