Avanced Glycation End Products (AGEs) are produced when meats are cooked at high temperatures, such as while grilling, frying or broiling. AGEs are also made when foods are pasteurized or sterilized. According to researchers at Mount Sinai School of Medicine in New York, AGEs in your body build up over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease. Cooking your foods at lower temperatures helps preserve nutrients and limits the chances of generating harmful compounds. Vegetable oils like soybean, corn and canola are easily oxidized by the heat making them a health risk when overheated.