Cook meat and fish at low temperatures to reduce formation of cell-damaging, inflammation-promoting oxidants.

When cooked at high heat, meat proteins can form cell-damaging, inflammation-promoting oxidants called advanced glycation end products (AGEs). AGEs have been linked to inflammation, insulin resistance, diabetes and hyperglycemia, cardiovascular and kidney disease, and Alzheimer's disease. Also, a European study linked increased risk of pre-cancerous growths in the colon to cancer-causing compounds that form when meat is grilled or fried at high temperatures.