Who doesn't enjoy a good barbecue. But be warned, as experts have shown
that consuming barbecued food can speed up the ageing process.
According to Dr Anastasia Kalea, of University College London, the real thing to worry about is the Advanced Glycation End products (AGE) found in these foods:
‘Advanced glycation is a reaction between carbohydrates (sugars and starches) and proteins or fats at high temperatures,’ says
‘Animal-derived foods that are high in fat and protein are AGE-rich and most likely to form new AGEs when you cook them at high temperatures.’
The higher the temperature and the longer the cooking, the more AGEs
there are. So dry heat such as grilling, frying and barbecuing produces
more AGEs than boiling or steaming. And when too much AGEs are absorbed into our bodies, they can damage collagen and elastin, which results wrinkles and sagging skin.