Back in the '70's the big stir was all about the dangers of outdoor barbecue and cooking meat at high heat. Bacon was supposed to be exceptionally bad. I switched to lower cooking then. What temp constitutes HIGH heat? 350* is a moderate heat and that temp browns most foods. Is high heat anything over 350*? Question: Does grain fed meat have a higher sugar content? It's acrylamides with starch and high heat and now meat. Maybe the raw eaters have it..... This would rule out sweet and sour that is prevalent in America. I'm wondering if sweet and sour is typical in China, Japan, etc. Tom? Jerky and pemmican should be excellent foods and any food dried, such as salmon. Get out your crock pot people and buy a bigger dehydrator..... sigh.... Oliva ----- Original Message ----- From: "Todd Moody" <[log in to unmask]> >The culprits are called advanced glycation end products or AGEs for short. >They are made by the interactions of sugars, fats, and proteins and form >quickly when food is cooked at high temperatures. > Doesn't this suggest, as Craig just noted, that the presence of sugars may be the culprit?