Air-fryers might not be as healthy as you think, a survey reveals. Shockingly, 40% of the products tested induce high level of carcinogenic effects!
A study conducted by the Consumers Union of Korea tested ten popular air-fryers mainly manufactured by European and South Korean companies. French fries were cooked in all ten appliances as per the instruction manual that came along with the product.
Cooked at 200 degrees Celcius, the French fries were then tested for their level of carcinogens.
Much to everyone’s surprise, an alarming 4 out of ten air-fryers were found to be extremely toxic to be used for cooking. What’s even more baffling is that the levels were way above the approved EU safety standards!
According to Sin Chew Daily, the specific brands of the products involved in the survey were not revealed, though it is affirmed that it’s those air-fryers that are currently much sought after in the market.
Air-fryers have gained much liking lately due to their widespread claim to be the ‘healthier’ alternative to cooking fried foods. Consumers are able to get all the greasy goodness of food fried in oil, without actually using any oil.
All you have to do is coat your food with a scarce amount of cooking spray and place in the air-fryer, then set the timer to the required duration. Then, voila! Your fried food is ready to be devoured, and you don’t have to worry about clogged arteries and raised blood pressures.
Though using air-fryers might help reduce risk of fat-induced diseases and promote weight loss as mentioned in Medical News Today, there are adverse effects to it that need to be promptly considered. You don’t have to entirely omit using air-fryers if you practice moderation.
Avoid frying vegetables in air-fryers as the important nutrients and vitamins will be eliminated. Do not exceed 180 degrees Celcius of cooking temperature and try not to fry processed food in it, as the existing oil in the food will be transformed into unhealthy trans fat. Try to limit the usage to 2 times per month.