For years nutrition experts have advised people with diabetes to bake, broil, or grill their food instead of frying.A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you’d find on a grilled hamburger, especially if you have diabetes and know you’re at increased risk for cardiovascular disease because of your diagnosis. These crusty foods produce advanced glycation end products (AGEs) which are associated with plaque formation in cardiovascular disease.