Well, seems next year Israelis may have a celebration problem:-
Toxic products found in blood of BBQ lovers
As barbecue season gets underway, a new study suggests a class of toxic chemicals released by grilling, broiling and frying meat may increase the risk for life-threatening diseases.
Dr. Helen Vlassara says her study found the toxic products are linked to inflammation, heart disease, diabetes, and kidney disease. "Advanced glycation end products," also known as AGE products or AGEs, are produced and absorbed into the body when meat or cheese is cooked at high temperatures, or foods are sterilized or pasteurized, researchers at Mount Sinai School of Medicine in New York said.
When AGEs build up in the body, oxidative stress — damage linked to aging — results.
In a study appearing in the April issue of the Journal of Gerontology: Medical Sciences, Dr. Helen Vlassara and her colleagues tie AGE products to heart disease, diabetes and kidney disease. The results are an indicator of a link between high-temperature cooking, AGEs, and activation of the immune system that triggers inflammation.
"A sustained and chronic inflammation damages the tissues," Vlassara told CBC News. "Therefore it will damage the heart, it will damage the kidneys and the brain."