Men's Fitness

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.

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