On Thu, 18 Jun 2009 09:08:47 +0100, Geoffrey Purcell 
<[log in to unmask]> wrote:

> There's a much bigger worry:- the fact that animal foods(fats in particular) 
>produce far more heat-created toxins after cooking(such as advanced 
>glycation end products etc.) than any other foods, thus speeding up the 
>incidence of various age-related diseases.

I though AGEs were only a problem within the body and are caused by 
glycation (from glucose).  From Wikipedia: "AGEs may be formed external to 
the body (exogenously) by heating (e.g. cooking) sugars with fats or proteins."

How are AGEs formed in cooked meat int he absence of sugar?  

BTW, also from Wikipedia: "They [AGEs] are absorbed by the body during 
digestion with about 30% efficiency."  

Personally, there is nothing tastier to me than a seared piece of beef fat!