Fast Food, Grilled Food, and Pasteurized Food May be Akin to Bioweapons

This article from Natural News is a great summary of research from the Mount Sinai School of Medicine, published in the Journal of Clinical Endocrinology and Metabolism.  Toxic chemicals, called Advanced Glycation End Products (AGEs), are produced when foods are cooked in certain ways, encouraging oxidation and inflammation in the body.  What cooking methods produce toxic AGEs?  AGE's are produced when food is fried, grilled, dried, smoked or pasteurized.  When you consume food that is fried, grilled, dried, smoked or pasteurized, you can increase your risk of cardiovascular disease and other chronic conditions.  There is a solution!  Try steaming, broiling, or baking your food instead!