https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ...
Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance).
Food sources are animal products.
Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons for high levels in humans. This study suggests otherwise.
Hmm, I wonder if the propensity to poach, velvet or steam meats aligns with some of the discrepancies we see in diabetes and longevity among otherwise similarly-eating populations.
Interesting, why can't all of chemistry not provide a better formulation for darkening Coke? is there something difficult to mask in there?
Perhaps, if you are a vegetarian that eats lots of fried, sauteed, or roasted vegetables (chasing umami), you might be no better off than a non-vegetarian who is consuming predominantly raw, steamed, or boiled animal products.
Anecdotally, this would correlate with the many obese or poorly nourished vegetarians I have known, despite their "healthy" diet.
In any event, we should all be eating more fiber.
As far as the link to diet goes, I'm not an expert but look at pretty much every report with suspicion unless there is a lot of independent confirmation.
From the outside "meta-analysis" seems like fishing for signal and then jumping on results as causal. But I honestly don't know if these things proceed via scientific method (I have a theory, I've devised this test, etc) or are digging up possible relations between data and then making a story to match whatever pops up.
Everything in moderation.
Then you're getting heated plastic?
What people love about sous vide is that you can cook a steak to 135 or whatever exact temperature you desire then sear it. To do that you need both circulating water (to make sure the water bath is exact everywhere) and plastic (so half the meat flavor doesn't leach out into the water bath.