date:Dec 14, 2012
The chemicals contained in charred, seared and fried foods may over time kick-start the body's ability to add new fat cells and increase the risk of age-related diseases, according to a new study published in the Journal of Biological Chemistry. The findings suggest grilling, searing and frying create glycated proteins, which result from proteins chemically bonding with sugar.
When you put proteins and sugars together at high temperatures, there is a chemical reaction, and that creates flavor a