Think of this the next time you eat bbq

For a long time, wise men have known that, just like all the other living creatures on this glorious Earth, human beings were meant to eat raw foods. Raw = Healthy, Cooked = Toxic.
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Now that you've an A' level background in Chemistry and Biology, you are in a better position to understand why.
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One principle reason is FATS - raw (healthy and needed) vs cooked (unhealthy and carcinogenic).
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But there is another reason - Advanced Glycation End Products (AGEs) caused by the biochemical process known as Glycation (the 'evil' counterpart of Glycosylation, a natural, precision process which occurs under the careful guidance of enzymes).
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Glycation is the non-enzymatic (ie. haphazard) process of covalent cross-linkages that, under heating (ie. cooking), form between carbohydrate molecules and proteins or fats. This process is totally unnatural (ie. does not occur in raw foods), and as a result, eating cooked foods (especially deep fried, fried, baked, grilled, bbq'ed, etc) causes and exacerbates diseased conditions in the body of all kinds, from kidney failure to cancer to lowered IQ/EQ.
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The higher the temperature and the longer the exposure (hence, deep fried foods is obviously the worst!), the more extensive the glycation process. Boiled/steamed foods are the only category of cooked foods that are safe to eat.
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There is more to the story. Read the following articles (for the sake of your loved ones, not just your own) :
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Straits Times Article on AGEs:
http://infinity.usanethosting.com/p...heGrillKill.jpg
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Wikipedia entries :
http://en.wikipedia.org/wiki/Glycation
http://en.wikipedia.org/wiki/Advanc...tion_endproduct
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Dr Mirkin.com :
http://www.drmirkin.com/archive/6847.html
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FreePatentsOnline.com (on Vit B1 & B6 as potential inhibitors of AGEs)
http://www.freepatentsonline.com/6750209.html
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New York Academy of Sciences (on Vit E as potential inhibitor of AGEs)
http://www.annalsnyas.org/cgi/content/full/1043/1/947