> Hilary McClure wrote:
>
> Pure caramel is just browned sugar. You just put sugar in a pan, melt it
> and keep cooking until it turns brown. No fat, starch, or protein.


Yes, I stand corrected.  As I read more about glycation, however, I
think it's fair to say that the process involves the interaction of
caramelized sugar with proteins and fats.  I suppose the worst way to
cook, as far as production of AGEs is concerned, would be grilling with
sweet barbecue sauce.  There, of course, the very goal is to caramelize
the sauce on the meat.  Marinated meats would also be a problem, if the
marinade is sweet, as some are.

Todd Moody
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