Glycotoxins are naturally present in uncooked animal-derived foods, but then dry-heat cooking, like grilling, can make things worse. The three highest levels recorded are bacon, broiled hot dogs, and roasted barbequed chicken skin (nothing comes close to that.) Chicken McNuggets come in here, but, anyway, any foods high in fat and protein can create AGEs at high enough temperatures; so, although plant foods tend to contain relatively few AGEs, even after cooking, there are some high-fat, high-protein plant foods.

For example, boiled tofu, like in a soup, is down here, but the same serving size of broiled tofu is up here. Now again, with most plant foods. it’s not at all a problem. Like here’s a raw apple, and here’s a baked apple. It doesn’t really matter, since it’s not high fat or high protein. I was surprised that veggie burgers were so low, even when baked or fried. But nuts and seeds are up in tofu territory, especially when roasted, which is why I would recommend raw nuts and seeds and nut and seed butters whenever you have a choice.