02 NOV 2012 URBANA – A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you’d find on a grilled hamburger, especially if you have diabetes and know you’re at increased risk for cardiovascular disease because of your diagnosis. “We see evidence that cooking methods that create a crust—think the edge of a brownie or the crispy borders of meats prepared at very high temperatures—produce advanced glycation end products (AGEs). And AGEs are associated with plaque formation, the kind we see in cardiovascular disease,” said Karen Chapman-Novakofski, a U More…![]()
