
From today's email (article from Newsmax.com about dogs) ...
"veterinary research shows a major factor is the 'high-heat' cooking method of common dog foods, which adds toxins such as advanced glycation end products and maillard reaction products to kibble, canned food, and even many premium dog foods."

Surprise! Humans also eat food prepared with "high-heat" cooking
(fast foods come to mind, especially french fries)
See also:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/
"Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet"
"Advanced glycation end products (AGEs), also known as glycotoxins, are a diverse group of highly oxidant compounds with pathogenic significance in diabetes and in several other chronic diseases... the modern diet is a large source of AGEs"

All the information about AGEs that you never wanted to know:
https://pubs.rsc.org/en/content/article ... c1fo10034c
"Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet"

The Summary hints that fresh foods with significant antioxidants (and not over-cooked)
can help minimize the effects of AGEs (i.e., go for the fries ... occasionally).
Rod
