Scientists from South Korea and Australia conducted a study, as a result of which they found
Despite the fact that many chefs adviseto grill meat until it is crispy, science experts advise not to. According to them, the crispy crust on fried red meat, although it looks appetizing, but at the same time it contains harmful protein compounds that increase the likelihood of developing diseases of the cardiovascular system. Also, this type of cooking is dangerous for people with diabetes mellitus, and the reason for the danger lies also in a harmful protein compound.
”When you fry red meat with a largetemperature (for example, on a grill, in an oven or in a pan), then glycation end products - AGE appear in it. If grilled meat is regularly consumed, the concentration of AGE in the body increases, interfering with the normal functioning of cells, ”said one of the lead authors of the study, Australian scientist Permal Deo.