Grilled, fried or broiled meats and cheeses contain toxins linked to diabetes, kidney disease, etc.  

HealthDay  (4/25, Preidt) reports,

"The methods used to produce or cook food may have as much impact on your health as the actual food," according to a study published in the April issue of the Journal of Gerontology: Medical Sciences. Furthermore, "[g]rilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called 'advanced glycation end products' (AGEs), which have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease." A team from the Mount Sinai School of Medicine in New York City monitored "172 healthy men and women, ages 18-45 and ages 60-80," and found "[o]verall, the higher the participants' consumption of foods rich in AGEs, the higher their blood levels of AGEs and the higher their levels of C-reactive protein and other biomarkers of inflammation." Dr. Helen Vlassara, professor of medicine and geriatrics at Mount Sinai, said, "People should be given information about AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking."