Science Says Well-Done Steaks Can Literally Make You Lose Your Mind

Some don’t like seeing any reddish, bloody tint on their steak, even though chefs are always telling us the reddish steaks are always the best. Well, now scientists are telling us that your well-done steaks can increase your risk of Alzheimer’s disease.

According to Metro UK, browning or blackening your food the way you see in well-done steaks, produce something called glycotoxins. These glycotoxins could cause an increase in dementia-like symptoms.

the Icahn School of Medicine conducted a study where mice were raised on a high-glycotoxin diet. These mice showed higher signs of dementia-like cognitive and movement problems than the mice who with low-glycotoxin diets. Those same glycotoxins form the plaque in your brain that leads to Alzheimer’s.

I know what you’re thinking, those are mice not humans, but they also studied 93 old people. In studying the blood of 93 New Yorkers over the age of 60, they found similar results as with the mice. The old people with a high levels of glycotoxins in their blood experienced a faster decline than those who had lower levels.

Of course, like with any study, the results aren’t conclusive, but well-done steak tastes pretty gross anyway, so it’s hardly worth arguing on its behalf.