Summer’s the time for grilling steaks, fish filets and ribs over flaming charcoal, but a study published in the Proceedings of the National Academy of Sciences cautions against preparing a lot of your meals this way. Research on lab mice found that a byproduct of dry heat cooking called methyl-glyoxal can contribute to abdominal fat buildup and insulin resistance over time – four generations, in the case of these lab rats!

True Strength Moment: While the rodent subjects in this study probably ate barbequed items almost exclusively over four lifetimes, you probably don’t cook out on the grill all that often. Still, this study offers cautionary insight into how too much of a good thing can turn against your goals for living a fit, healthy lifestyle. If a little is good, more isn’t always better.