ToO Hot to Handle

The world’s best chefs have taught us how to barbeque, grill and pan-fry a steak to perfection, but while the experts may be seeking that extra flavour, new research from the University of South Australia suggests high-heat caramelisation could be bad for our health. When red meat is seared at high temperatures, it creates compounds called advanced glycation end products – or AGEs – which are linked to chronic disease through inducing oxidative stress and inflammation.