For a reference to these see "Glucose and Aging" Scientific American May,
'87, pgs. 90-96.

This explains how these A.G.E. produced in the body when sugar links with
proteins cause a large number of complications in older people and
diabetics.  Diabetes itself used to be known as premature aging for this
reason.  It does not discuss posible complications of eating these or
even if they would be broken down by the digestive process.

Ray Audette
Author "NeanderThin:A Caveman's Guide to Nutrition"
http://www.sofdesign.com/neander

Don Wiss wrote:
>
> *******A.G.E.s.
> They are familiar to everyone as the golden-brown colors which
> form during the cooking of foods, and are enhanced with the application
> of a sugar glaze. These products of the caramelization process
> also cause toughening by cross-linking, or gluing together at
> the molecular level, of protein molecules in food. In the body,
> such cross-links damage proteins and activate various cellular
> processes which ultimately derange their associated cells, tissues
> and organs.