Look, there are 1000s of scientific studies done on AGEs, with several focusing on how the amounts of toxic AGEs in the body are directly related to conditions such as type 2 diabetes. Just google for such, they're all over the place. So that link between AGEs and ill-health is proven. Like I said, though, it's all a matter of degree, with less AGEs consumed being less worse than lots of AGEs consumed.
As regards the comment re AGEs in soups/broths, that's meaningless as peoples' diets nowadays include a vast range of foods, not just broths/soups, and I doubt that even hunter-gatherer tribes soley ate broths and soups for their cooked-foods - indeed, they ate plenty of
meats cooked without water on spits.
As regards the raw/cooked issue, I made a good point, there. Very few people mix cooked and raw at the same meal, nowadays. The average restaurant meal will feature cooked meat and cooked veg, with a dessert involving pasteurised dairy or some such. Only rarely will people nowadays include a bit of raw fruit or raw veg at the same meal.
Re that list, I'm a little suspicious of the figures, as they don't seem that high in other lists. But, yes, I grant that raw foods from animals raised on unhealthy, AGE-rich diets are also harmful. Mind you, this is part of rawpalaeo POV, anyway. I think I addressed this point, later on in that article, but I'll add an addendum to that comment, at some stage.
Re Weston-Price:- unfortunately, most of Weston-Price's findings have been contradicted by many other anthropologists. I was not happy to find out, for example, that the Maori were decidedly NOT super-healthy, despite Price's claims, given evidence of skeletal remains.
As regards the whole cholestrol/saturated fats issue, it's been pointed out by various sources that the reason for all those studies condemning saturated fats/cholesterol/animal foods, is really only because they're focusing on cooked animal foods and are therefore not taking the levels of toxins in such cooked-foods into account, such as AGEs. Here's a relevant excerpt from the saturated fat wikipedia page:-
"Another confounding issue may be the formation of exogenous (outside the body) advanced glycation endproducts (AGEs) and oxidation products generated during cooking, which it appears some of the studies have not controlled for. It has been suggested that, "given the prominence of this type of food in the human diet, the deleterious effects of high-(saturated)fat foods may be in part due to the high content in glycotoxins, above and beyond those due to oxidized fatty acid derivatives." The glycotoxins, as he called them, are more commonly called AGEs"
One could argue that eating foods very low in AGEs, such as always eating grassfed meats, cooked as little as possible, making sure to cook only in water etc. etc., might reduce the burden of toxins in the body to so-called "manageable" levels. But to suggest something like that one would have to come up with plenty of scientific studies showing that such toxins are indeed tolerated at such low levels. In practice, because even the diets of hunter-gatherer tribes will include some AGE-rich foods, it is highly unlikely that anyone on a cooked-diet could ever realistically reduce the amounts of AGEs in their diet to low enough levels.
