Cooking food by using high temperatures and low humidity can
produce chemical compounds called advanced glaciation products
(AGEs). In fact, according to a recent study from the University
of Illinois at Urbana, USA, AGEs may increase the risk of heart
disease. When sugars and proteins cooked at high temperatures
and low humidity, both of which can interact to form a crust
known as caramelization. This is why foods like grilled chicken
or crisp bread has a crunchy outer layer, savory and tastes
delicious. The process of scaling these foods can lead in the
formation of AGEs. This is potentially harmful to health, due to
higher exposure to AGEs contributes to the risk of heart
disease. "People with diabetes have blood-glucose levels higher,
so the body produces more AGEs naturally," said Claudia Luevano
Contreras, author to the study as reported by prevention, Monday
(29/10/2012). This is the reason why people with diabetes are
more likely to develop vascular damage than people who do not
have diabetes. However