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That was the suggestion from a nutrition and dietetics expert in response to a new
 study​​ pointing to advance glycation endproducts (AGEs) formed as contributing to microvascular and gut complications.
“The authors suggest the effects could be attributed to the presence of AGEs in the heated diet derived from reactions with carbohydrates in the diet,”​ says Tom Sanders, Professor Emeritus of Nutrition and Dietetics at King’s College London.
“However, the heat treatment would also cause oxidation of polyunsaturated fatty acids and sterols to potentially toxic compounds as well as changes amino acids and micronutrients.  The dietary design of the study is thus flawed.”  ​ ....

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