Advanced glycation end products (AGEs) produced in processed foods and by dry heat cooking (grilling) are a risk for obesity and diabetes. Switch to traditional, slow low-heat, moisture-rich cooking (stewing, poaching, steaming).
Cai W et al. (2012). Oral advanced glycation endproducts (AGEs) promote insulin resistance and diabetes by depleting the antioxidant defences AGE receptor-1 and sirtuin 1. PNAS.