Some interesting points, Geoffrey. I hope to have time to respond 
soon, in more depth.

But for starters, I'm interested to investigate more on the issue of 
nitrosamines, heterocyclic amines, oxidized cholesterol, and 
polycyclic aromatic hydrocarbons. I consider the question of AGEs in 
food to be a non-issue. AGEs created within the body are vitally 
important, but I can't see them getting absorbed from food. Here's 
Eades on that:

"I agree that there are vastly more AGEs in cooked foods, especially 
meats. What I'm not so sure about is whether or not the AGEs we eat 
end up as AGEs in us. The transit through the extreme acidity of the 
stomach would, I imagine, reduce the AGEs to their components, which 
we would absorb. The healthy human GI tract doesn't have the ability 
to absorb large molecules. Even diglycerides (sugars composed of two 
other sugars, sucrose, for example) must be broken down to 
monoglycerides before being absorbed, so I seriously doubt that 
complex molecules such as AGEs could be absorbed in there native 
state. As a consequence, I'm not particularly worried about the AGEs I 
eat - I much more worried about the AGEs I create within."

Since Eades has a voracious appetite for anything published, 
peer-review or not, for or against low-carb nutrition, I assume no-one 
has shown that dietary AGEs become circulatory AGEs. Are you aware of 
anything on that?

The thing you mention about parasites is interesting. There is some 
evidence that parasites can couteract some of the serious autoimmune 
diseases. There is someone out there who will mail you a dose of 
hookworm to infect yourself with if you have an autoimmune condition.

The study covered by CBS and ScienceDaily in your first two links is a 
perfect example of the typical, useless mainstream nonsense. 
Meaningless to people on this list. But I'll have to save my reasons 
for that brash statement for later.

Hilary