Can you suggest a good Air Fryer

[CanadianMalodu]

10 hours ago, Aquaman said:

 

 

Don't know who this guy is, or how he arrived at his conclusions but air fryers carry the  risk of highest concentration of acrylamides relative to pan fry. 

https://pmc.ncbi.nlm.nih.gov/articles/PMC10808661/

Deep oil frying, can still be healthy if you control certain variables like type of oil, amount of oil and temperature you fry it at, and the times you use it for. 

I will say the same about nitrosamines. 

The other thing being, Polyflourylalkyl substances from "Non stick coating" is bigger concern, which you wouldn't have to deal with if you use cast iron frying utensils.

 

 

[Hitman]

1 hour ago, l0cal said:

• This product contains per– and polyfluoroalkyl substances (PFAS), aluminum, nickel, chromium, manganese, iron and phosphorus and zinc

 

Of course without metals how it can be manufactured 

[CanadianMalodu]

2 minutes ago, Hitman said:

Of course without metals how it can be manufactured 

Polyflorylalkyl substances come from "nonstick" coating, which is extremely toxic to the body. So is Aluminium. These leach into the food cooked.  It's better to use cast iron pans instead, which is what traditional cookware is made of. 

[vkk]

1 hour ago, CanadianMalodu said:

Polyflorylalkyl substances come from "nonstick" coating, which is extremely toxic to the body. So is Aluminium. These leach into the food cooked.  It's better to use cast iron pans instead, which is what traditional cookware is made of. 

what about stainess steel cookware?

[CanadianMalodu]

46 minutes ago, vkk said:

what about stainess steel cookware?

Stainless steel is a lot better than "non stick" coated cookware. But stainless steel will have nickel or managanese depending on the grade, and acidic environment during cooking will leach these into food. Relatively Iron leaching from cast iron is not that toxic, even though it rusts.

[999]

what about this one ?

Instant Pot Vortex Plus 4QT Air Fryer

https://a.co/d/3Lg5lDN

[rational]

On 11/28/2024 at 7:22 PM, CanadianMalodu said:

Don't know who this guy is, or how he arrived at his conclusions but air fryers carry the  risk of highest concentration of acrylamides relative to pan fry. 

https://pmc.ncbi.nlm.nih.gov/articles/PMC10808661/

Deep oil frying, can still be healthy if you control certain variables like type of oil, amount of oil and temperature you fry it at, and the times you use it for. 

I will say the same about nitrosamines. 

The other thing being, Polyflourylalkyl substances from "Non stick coating" is bigger concern, which you wouldn't have to deal with if you use cast iron frying utensils.

 

 

according to the paper

The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant. The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029).

 

(12.19 ± 7.03 μg/kg) unless  u are consuming 1kg of  air fried potatoes   u wont get that amount of acrylamide that may risk ur body same goes to deep frying or oven. this test is only targeted on potatoes not the rest of the food. i think we cant endorse this paper to the rest of the foods.

Acrylamide exposure can enter your body in different ways like smoking, construction, textiles industries etc. Acrylamide in food is usually produced due to presence of starch in the food. When starchy food is cooked with temperature more than 120C with less moisture levels then acrylamide formation can be seen  due to maillard reaction irrespective of the type of cooking like air frying, deep frying, oven cooking etc.

The below paper covers the acrylamide exposure to rats if you have time please read the paper. i will just post the conclusions from this

https://www.sciencedirect.com/science/article/pii/S221475001630066X

conclusion

After a 30-week exposure, no toxicologically relevant changes were noted in male F344 rats fed acrylamide at levels of 0.5, 1.0, and 2.0 mg/kg diet, confirming the absence of any possible non-linear responses. These low dose levels were chosen as they are comparable to those found in a variety of foods commonly consumed by humans. Given that the acrylamide doses and exposure (diet and duration) strategies adopted in the current rodent study are comparable to human dietary exposure, the ‘no-effect’ data generated by this study will be useful in conjunction with other literature, and will contribute to the body of scientific evidence used to inform the risk assessment of dietary exposure to acrylamide.

I think that the amount we are exposed to the levels of acrylamide through food is not that dangerous unless you are consuming large amount of food daily that went through maillard reaction.

Still If someone  wants to avoid  acrylamide simply don't cook food over 120 C. irrespective of the type of cooking method  be that be deep fry, air fry, pan fry etc.  In laymen terms less charred and less browning of food is ok.

Deep fry food has more calories  compared to air fryer food. Risk of heart diseases in deep frying food is high compared to other cooking methods.