4. Barbecued and Blackened Foods

Grilling alone doesn’t necessarily cause problems.
It’s when you go for that pretty charred look on meats and vegetables that things start to go wrong. Cooking foods (meats in particular[5]) at high temperatures over an open flame releases a byproduct called Advanced Glycation End Products (AGEs).
AGEs are well-known in the medical world to cause inflammation of not only the joints, but of your entire vascular system.
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Studies also show that diabetics[6] are more affected than most by AGEs, increasing inflammation and accelerating heart disease.
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