AGEs are advanced glycation end products.
ALEs are advanced lipoxidation end products.

AGEs and ALEs are formed when cooking food, due to the influence of heat.
When cooking foods, loads of new compounds originate, particularly AGEs and ALEs.
Principally, it is the reaction between protein and sugar (AGE), or between protein and fat (ALE).
Check out this science based article about AGEs and ALEs.

AGEs are hydrophylic (and some are even carcinogenic). Retaining a lot of AGEs in your skin will make you retain extra water.
To prevent water retention, you should ingest less AGEs and ALEs.
The consumption of any high protein food exposed to drying, frying, roasting, baking or broiling contains loads of AGEs and ALEs, making you retain extra water. High protein foods include legumes (beans, lentils etc), fish, white meat, red meat, eggs and soy products. To retain less water, you should only consume high protein foods that can easily (and safely) be digested when consumed raw, such as raw-fish sushi and carpaccio. Just make sure that the sushi you buy is truly raw-fish sushi, and not sushi with cooked shrimps, omelet, or similar. You can also take a more radical approach, eating easily digested raw foods only, as on the Wai Diet.