The chemicals that make a grilled steak taste so good could add inches to your waistline and may be linked to cardiovascular and other diseases, say researchers at Purdue University.
A steak slapped onto a hot barbecue will leave the meat with black grill lines that add flavor and aroma, but the chemicals contained in charred, seared, and fried foods may over time kick-start the body’s ability to add new fat cells and increase the risk of age-related diseases.
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Photo credit: Tom Campbell/Purdue Agricultural Communication