…Researchers say food should be cooked at lower temperatures to prevent heart disease in diabetics.
…A toxic compound is formed when sugar, proteins, and fat are cooked a long time at high temps (baking and frying temps).
…The immune system jumps on this substance, called advanced glycation end products (AGEs), and damages blood vessels and arteries.
…So far, animal studies show that not being in a riled up state of continual inflammation is good for rat arteries and that a reduction in AGEs can reduce the incidence of rat heart disease or delay its onset.
…More work is needed. But not warfling the fried stuff could be a good idea for anyone.