Don't roast anything. Roasting generates AGEs. AGEs are bad for you. The
abstract below notes, "roasted nuts ... are relatively high in AGEs."

Diet-derived advanced glycation end products are major contributors to
the body's AGE pool and induce inflammation in healthy subjects.

Uribarri J, Cai W, Sandu O, Peppa M, Goldberg T, Vlassara H.
Ann N Y Acad Sci. 2005 Jun;1043:461-6.
Division of Nephrology, Deparment of Medicine, Mount Sinai School of
Medicine

Advanced glycation end products (AGEs) are a heterogeneous group of
compounds that form continuously in the body. Their rate of endogenous
formation is markedly increased in diabetes mellitus, a condition in
which AGEs play a major pathological role. It is also known, however,
that AGEs form during the cooking of foods, primarily as the result of
the application of heat. This review focuses on the generation of AGEs
during the cooking of food, the gastrointestinal absorption of these
compounds, and their biological effects in vitro and in vivo. We also
present preliminary evidence of a direct association between dietary AGE
intake and markers of systemic inflammation such as C-reactive protein
in a large group of healthy subjects. Together with previous evidence
from diabetics and renal failure patients, these data suggest that
dietary AGEs may play an important role in the causation of chronic
diseases associated with underlying inflammation.
http://pmid.us/16037267

Advanced glycoxidation end products in commonly consumed foods.

Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, Vlassara
H.
J Am Diet Assoc. 2004 Aug;104(8):1287-91.
Division of Experimental Diabetes and Aging, Department of Geriatrics

OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives
of glucose-protein or glucose-lipid interactions, are implicated in the
complications of diabetes and aging. The objective of this article was
to determine the AGE content of commonly consumed foods and to evaluate
the effects of various methods of food preparation on AGE production.
DESIGN: Two-hundred fifty foods were tested for their content in a
common AGE marker (epsilon)N-carboxymethyllysine (CML), using an
enzyme-linked immunosorbent assay based on an anti-CML monoclonal
antibody. Lipid and protein AGEs were represented in units of AGEs per
gram of food. RESULTS: Foods of the fat group showed the highest amount
of AGE content with a mean of 100+/-19 kU/g. High values were also
observed for the meat and meat-substitute group, 43+/-7 kU/g. The
carbohydrate group contained the lowest values of AGEs, 3.4+/-1.8 kU/g.
The amount of AGEs present in all food categories was related to cooking
temperature, length of cooking time, and presence of moisture. Broiling
(225 degrees C) and frying (177 degrees C) resulted in the highest
levels of AGEs, followed by roasting (177 degrees C) and boiling (100
degrees C). CONCLUSIONS: The results indicate that diet can be a
significant environmental source of AGEs, which may constitute a chronic
risk factor for cardiovascular and kidney damage.
http://pmid.us/15281050

 
The low-AGE content of low-fat vegan diets could benefit diabetics -
though concurrent taurine supplementation may be needed to minimize
endogenous AGE production.

McCarty MF.
Med Hypotheses. 2005;64(2):394-8.
NutriGuard Research

   Increased endogenous generation of advanced glycation endproducts
(AGEs) contributes importantly to the vascular complications of
diabetes, in part owing to activation of the pro-inflammatory RAGE
receptor. However, AGE-altered oligopeptides with RAGE-activating
potential can also be absorbed from the diet, and indeed make a
significant contribution to the plasma and tissue pool of AGEs; this
contribution is especially prominent when compromised renal function
impairs renal clearance of AGEs. Perhaps surprisingly, foods rich in
both protein and fat, and cooked at high heat, tend to be the richest
dietary sources of AGEs, whereas low-fat carbohydrate-rich foods tend to
be relatively low in AGEs. Conceivably, this reflects the fact that the
so-called "AGEs" in the diet are generated primarily, not by glycation
reactions, but by interactions between oxidized lipids and protein; such
reactions are known to give rise to certain prominent AGEs, such as
epsilonN-carboxymethyl-lysine and methylglyoxal. Although roasted nuts
and fried or broiled tofu are relatively high in AGEs, low-fat
plant-derived foods, including boiled or baked beans, typically are low
in AGEs. Thus, a low-AGE content may contribute to the many benefits
conferred to diabetics by a genuinely low-fat vegan diet. Nonetheless,
the plasma AGE content of healthy vegetarians has been reported to be
higher than that of omnivores - suggesting that something about
vegetarian diets may promote endogenous AGE production. Some researchers
have proposed that the relatively high-fructose content of vegetarian
diets may explain this phenomenon, but there so far is no clinical
evidence that normal intakes of fructose have an important impact on AGE
production. An alternative or additional possibility is that the
relatively poor taurine status of vegetarians up-regulates the
physiological role of myeloperoxidase-derived oxidants in the generation
of AGEs - in which case, taurine supplementation might be expected to
suppress elevated AGE production in vegetarians. Thus, a taurine
supplemented low-fat vegan diet may be recommended as a strategy for
minimizing AGE-mediated complications in diabetics and in patients with
renal failure.
http://pmid.us/15607576