"Toxic products found in blood of BBQ lovers"
No high heat? Are you mad!? With BBQ season just around the corner, this is not what I wanted to read. :(
Yes, the periodic story surfaces again. If steamed asparagus, carrots and broccoli were to become very popular, we'd be getting health warnings about that, too. The moral, as per puritan tradition, is that anything you actually enjoy is bad for you.
My folks enjoyed all this deadly, toxic, killer food and lived into their 80s.
The last paragraph mentions marinating barbecue can reduce the harmful chemicals. I've heard this before relating to cancer studies and barbecue. Sometime like even a 1/2 hr of marination reduces the harmful chemicals...something related to marination reduces burning or carbon.
Well, since the article specifies that the toxic chemicals are a by product of cooking at high heat (frying, broiling and grilling), the statement "Toxic products found in blood of BBQ lovers" is absolutely deceptive. BBQ is cooked at low temperatures. Grilling, frying and broiling (yuck) is done on high temperatures. Besides, if I start looking like that numbnuts in the article, you can just go ahead and shoot me now.
A web search on 'bbq glycation' turns up many publications of this story.
Here's an article that is different, and goes into more depth on the Maillard reaction, with a mention of Age (advanced glycation endproducts) toward the end. While the higher heat of grilling may produce more AGE, it is not obvious that they are missing from true BBQ.
So who cares??
Low and slow, REAL bbq is gonna kill you.
Fried foods are gonna kill you.
Yada, yada, yada.
Now wouldn't it just piss you off if you gave up all the good stuff that's gonna kill you and you end up getting food poisoning and dying from tainted bean sprouts??
I totally agree with Leper.
"AGE products or AGEs, are produced and absorbed into the body when meat or cheese is cooked at high temperatures, or foods are sterilized or pasteurized" -- so I guess milk is gonna kill you too.