How great a health hazard are advanced glycation end-products (AGEs) formed by interaction of carbohydrates with proteins and lipids?

We see this as a low-to-moderate source of problems. It is like many toxins people are exposed to from the environment, that a toll will mount over a great span of time. So this will be a factor in aging related client issues simply from the chronology that adverse noxious substances introduced with the workings of the body again and again, over a long span of time, will eventually have an impact on longevity. That will be highly variable depending on many diverse factors, including the inherent nature of how robust a person may be to go the distance and where they are on the spectrum. Some people wear out earlier than others as an aspect of their makeup, not to mention karmic history and liabilities making them more frail and vulnerable to decline from the aggregate of insults all are exposed to. So this is something worth considering in how to limit exposure. Certainly, excess heating of food that is unnecessary is good to avoid as well as limiting carbohydrate intake across the board, which is consistent with known dietary benefits and liabilities for a variety of reasons.