to which an individual ingredient was added with the aim of determining its effect on CML formation or elimination. It was found that R1 provided a relatively inert environment for CML that had the precursors necessary for CML formation in the model cereal-based products produced from it. After baking, these R1 samples contained the highest levels of CML (26.55 mg/kg muffins). The addition of the individual ingredients caused significant reductions in CML content (Fig. 1). The most dramatic levels of elimination were achieved with nonfat dry milk powder (R1M; about 82% reduction) and with dry egg white powder (R1E; about 86% reduction). Comparing the recipes with the added protein-rich ingredients to the plain R1