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Okay, so I was reading Muscles And Fitness Hers and got to this article saying that a new class of toxins, advanced glycation end products, are absorbed by the body when eating grilled, fried, or broiled animal products... it says that it is an important risk factor for heart disease and metabolic disorders-- and inflammation, insulin resistance, and diabetes.<br>
Apparantly published in Journal of Gerontology: Medical Sciences (April 2007)<br><br>
Is this hypersensationalized? Have you heard anything about this before?<br><br>
I thought grilling/broiling were healthy ways to cook meat-- didn't have to add a lot.<br><br>
That's it, I'm just going to stop eating. Or wait, no, that doesn't work either. <img alt="sad.gif" src="http://files.kickrunners.com/smilies/sad.gif">
 

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<a href="http://clinical.diabetesjournals.org/cgi/content/full/21/4/186" target="_blank">http://clinical.diabetesjournals.org.../full/21/4/186</a><br><br>
Here is just one article with AGEs. I am sure you can find a boatload if you were to do a pubmed search.
 

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okay, kiddo... here's the score...<br>
it <b>is</b> big - in clinical research and medical journals. the fact that more and more research is suggesting it's a big problem is - probably - why you're seeing it in your fitness magazine. if you can PM your email addy, i'll send you some articles.
 

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Uh oh. I love grilled food. <img alt="sad.gif" src="http://files.kickrunners.com/smilies/sad.gif"><br><br>
Will you shoot me the articles, too? I've been seeing it in some fitness magazines, too. Is there stuff you can do to make it better and still grill?
 
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