When red meat is grilled, fried or roasted, it releases Advanced Glycation End-Products (AGEs) that researchers think increase the risk of common chronic diseases like heart disease, stroke and diabetes complications. The researchers suggest reducing intake of red meat and employing slow cooking methods such as boiling as ways to promote good health.
Read original article at: https://www.unisa.edu.au/Media-Centre/Releases/2020/red-hot-meat-the-wrong-recipe-for-heart-disease/
