Chemicals produced during the cooking of meat may increase the risk for developing Alzheimer’s say researchers in the United States and Italy. The chemicals produced are called advanced glycation end products, or AGE products. These are created when proteins or fats react with sugar at high temperatures during the Maillard reaction. In the study, mice exposed to a higher AGE diet had difficulties with cognition and coordination as they aged, produced less of an anti-aging protein and showed higher levels of a protein considered a primary biomarker of Alzheimer’s. Human trials in people over 60 indicated a link between AGEs in the blood and cognitive decline over the course of months. Good reason to maybe go veggie?