Harvard University researchers analyzed the diet and cooking of more than 86,00 women and 17,000 men and followed them for up to 16 years.
They found that those who ate foods cooked by high heat, more than 15 times per month were 17% more likely to develop high blood pressure than those who ate them less frequently.
The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance.
My advise is to cut back on barbecued burgers and fillets. Choose stewed, steamed or poached meats and vegetables more often for better health.
by Dr. Earl Mindell